Friday, 2 November 2012

Egg Bhujia


Egg Bhujia
  1. 6 Eggs
  2. 2 finely chopped tomatos
  3. 1 big onion finely chopped
  4. 2  chopped green  chilli 
  5. 3 tbsps ginger paste
  6. 3 tbsps garlic paste
  7. 2 tbsps black pepper powder
  8. 1 tbsp turmeric powder
  9. 2 tbsps red chilli powder
  10. Coriander leaves
  11. 8 tbsps white oil 
  12. 1 chopped capsicum
  13. 1 cup water
  14. 1 tbsp garam masala powder (chinamon stick-3,cardamom-4,clove-2)
  15. Salt to taste


  • Heat oil in a deep frying pan.
  • Fry chopped onion till light brown .
  • Remove the fried onions from pan and keep aside.
  • Take another bowl and beat eggs.
  • Add Salt and 1 tbsp red chilli powder with egg.
  • Heat oil again and add tomatoes.
  • Cook for 5 minutes untill  tender.
  • Add capsimum with it and saute for 2-3 minutes.
  • Add fried onion and mix well.
  • Now add ginger paste, garlic paste,turmeric powder, red chilli powder,choped green chilli, black pepper powder. 
  • Saute these ingredients for 3-4 minutes .
  • Add beaten eggs and mix well and fry. 
  • Add 1 cups water with it and cook for 4-5 minutes till  the oil separate from masala.
  • Lastly sprinkle coriander leaves and garam masala.
         Serve hot with chapati, bread.


  For avoid to splash up  add 1-2 pinch of salt in oil when saute masala.

Thursday, 1 November 2012

Simple Egg Curry


Simple Egg Curry
  1.  5 full boiled eggs
  2.  5 tbsps mustered oil
  3.  1 big chopped tomato
  4.  2 big choped onion
  5.  3 tbsps garlic paste
  6.  2 tbsps ginger paste
  7.  2 tbsps black-pepper
  8.  1 tbsp coriander powder
  9.  1 tbsp cumin powder
  10.  2 tbsps  red chilli powder
  11.  1 tbsp turmeric powder
  12.  1 tbsp soya sauce
  13.  Salt to taste
  14.  Chopped coriander leaves
  15. Garam masala ( Chinamon stick-2,cardamom-4,clove-2, bayleaf- 1) dry roast powder


  • Take a deep frying pan and pour mustered oil.
  • Heat oil and fry chopped onion till golden brown.
  • Next remove the fried onion from pan and keep aside.
  • Fry boiled egg till light golden brown and keep aside.
  • Again heat oil and add chopped onion, salt, ginger paste, garlic paste,coriander powder, cumin powder,red chilli powder, turmeric powder, black-pepper mix all and fry till the oil separate from the masala.
  • Now add fried eggs with masala.
  • Add 1 cup boiled water. 
  • Cook for 5 minutes on a low heat.
  • Finally spread garam masala powder and covered for 2-3 minutes.
  • Turn off heat and garnish with chopped coriander leaves and fried onion.

             Serve with hot rice, paratha, chapati.


        Before frying half slit the boiled egges for better taste.

Wednesday, 31 October 2012

My Quick Chicken Biryani


My Quick Chicken Biryani
  1. 700 gm Chicken Cut into big pieces 
  2. 2 cups Basmati or Deradun Rice
  3. 2 big Potato Cut into 4 pieces
  4. 3 big Onion fine chopped
  5. 3 Cups Milk
  6. 150 gm Ghee or White Oil
  7. 1 boiled Egg
  8. Saffron
  9. Bay leaf
  10. Cinnamon Stick 
  11. Cardamom
  12. Clove
  13. Black peeper seeds
  14. Ginger paste 4 tbsp
  15. Garlic paste 4 tbsp
  16. 2 tbsp Red Chilli powder
  17. Turmeric
  18. Salt to taste
How to Prepare Biryani Masala

Bay leaf-5,Cinnamon Stick- 8,Cardamom-12,Clove-5,Black peeper seeds-10,Nutmeg 1 tbsp powder,Fennel seeds-1tbsp, Cumin seeds-2 tbsp

Take a bowl and dry- roast these ingredients and make powder


  • Take a bowl and marinate chicken pieces with salt and red chilli powder for 30 minutes.
  • Heat water and add salt, Bay leaf-2,Cinnamon Stick-4,Cardamom-3,Clove-2,Black peeper seeds-4. 
  • Pour basmati rice.
  • Cook rice for 4 minutes.
  • Now drain water and keep aside.
  • Boil the potato with salt and 1 pinch off turmeric for 5 minutes .
  • Mix a pinch off saffron with milk and keep aside.
  • After that,  fry chopped onion till golden brown.
  • Take a big bowl and pour the marinated chicken at the bottom .
  • Add ginger and garlic paste.
  • spread ghee and some biryani masala on it.
  • Now add fried onion.
  • Pour half cooked rice on it.
  • Keep boiled potato on rice and again add ghee and biryani masala.
  • Lastly spread safforn-milk on the rice.
  • Cover with a proper lid and sealed it with atta or maida.
  • Take a flattery pan and keep the bowl on it to avoid direct heat.
  • Now cook for 45 mts in low heat.
  • Garnish with boiled egg and coriander leaves.
        Take with salad.


When you make biryani don't keep the bowl on direct heat.


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