Kumari Special

tawa egg masala INGREDIENTS BOILED EGGS - 4 GARLIC CLOVES -10 TO 12 GREEN CHILLIES - 3 TO 4 GINGER PASTE - 1 TBSP WATER - 2 TBSP HANDFUL OF CORIANDER LEAVES -------------TO FRY EGG:---------------- OIL- 1 TBSP CUMIN SEEDS - 1 TSP PINCH OF RED CHILLI POWDER PINCH OF TURMERIC POWDER CORIANDER LEAVES - 1 TBSP -------------TO MASALA GRAVY:--------------- OIL - 1 TO 2 TBSP CUMIN SEEDS - 1/2 TSP FINELY CHOPPED ONION - 1 CUP FINELY CHOPPED TOMATO - 1/2 CUP KASHMIRI RED CHILLI POWDER - 2 TBSP CORIANDER POWDER - 1 TBSP GARAM MASALA POWDER - 1 TSP TURMERIC POWDER - 1/2 TSP SALT TO TASTE WATER - 1/2 CUP CORIANDER LEAVES FOR GARNISHING METHOD: 1.In mixie jar, blend garlic cloves, ginger paste (or chopped ginger),coriander leaves and green chillies along with enough water to make a paste. 2.Boil eggs and cut into halves.Keep aside. 3.Pour oil in hot pan and add cumin seeds. 4.Once it sizzled, add chopped coriander leaves.

veg pulao ---------* INGREDIENTS * ------------ BASMATI RICE - 1& 1/2 CUP WATER - 2 & 1/2 CU[ BAYLEAF - 1 CINNAMON STICKS - 2(SMALL SIZE) CLOVES - 4 GREEN GARDAMOM PODS - 4 STAR ANISE - 1 STRAND MACS - 1 ----------* VEGETABLES USED *----------- CHOPPED ONION - 1 SLITTED GREEN CHILLIES - 2 CHOPPED CARROT - 1 CUP CHOPPED BEANS - 1 CUP FRESH GREEN PEAS - 1/2 CUP HANDFUL OF MINT AND CORIANDER LEAVES STONE FLOWER - LITTLE BIT GHEE - 3 TBSP CASHEW NUTS - 1 TBSP GINGER GARLIC PASTE - 1 TBSP SALT PER TASTE ----------* METHOD *---------------- 1.Rinse well the basmati rice and soak it for 30 minutes in clean water. 2.Cut all your favourite veggies and keep aside. 3.After 30 minutes,Drain the rice and keep aside. 4.Heat ghee in pressure cooker and saute whole spices for 30 sec. 5.Add chopped onion, green chillies and ginger garlic paste. 6.Saute well until its raw smell goes down. 7.Add Chopped veggies and salt per taste. 8.Saute for 2 to 3 minutes. 9.Pour 2 and 1/2 cup water and mix

Malai Kofta INGREDIENTS: TO KOFTA: Crumbled Paneer - 200 gram Boiled and mashed Potatoes - 3 (medium size) Corn Flour - 3 tbsp Salt per taste Handful of chopped coriander leaves Chopped cashew nuts - 1 tbsp Oil - for frying TO SAUTE & PUREE: Chopped Onion - 1 cup Chopped Tomatos - 1& 1/2 cup Ginger Garlic Paste - 1 tsp Garam masala powder - 1 tsp Cardamon pods - 3 Cloves - 3 Cinnamon Sticks - 1/2 inch Oil - 1 tsp TO MALAI GRAVY: Oil - 2 tbsp Ginger Garlic Paste - 1 tsp Whole spices Red Chilli Powder - 1 tsp Coriander Powder - 1 tsp Garam Masala Powder - 3/4 tsp Salt per taste Sugar - 1/2 tsp Water - 3/4 cup to 1 cup Coriander Leaves Cream - 3 to 4 tbsp METHOD: -------------------* Kofta * ----------------------- 1.Put all the required ingredients for kofta in large mixing bowl. 2.Mix well with hands without lumps. 3.Apply some oil on palm to make smooth balls. 4.Make small lemon size balls without cracks. 5.Fry all the kofta ball until golden and crisp on medim low flame. 6.

  veg cutlet INGREDIENTS Potatoes - 2 Carrots - 1 cup Green Peas - 1/2 cup Beans - 1 cup Handful of coriander leaves Grated Ginger - 3/4 tsp                                                                                   Salt per taste Garam Masala Powder - 3/4 or 1 tsp Rice Flour - 2 tbsp Poha Powder - 1/2 cup 1.Steam all your favourite veggies until soft and tender. Bread Crumbs - 1/2 cup                                                                                    Oil as per taste METHOD: 1.Steam all your favourite veggies until soft and tender. 2.Mash well with masher or wooden spoon. 3.Add handful of coriander leaves, grated ginger, garam masala powder ,poha powderand Salt per taste. 4.Mix well. 5.Make small balls from vegetable dough . 6.Flatten them gently to make thick patties. 7.To make crispy coating, mix 2 tbsp rice flour with enough water and make a paste. 8.Dip the every patties in rice flour paste and then coat in bread crumbs all over the patties. 9.In a pan, a