Eggs – 2
Spinach – 1 bunch,chopped
Onion – 1 big, chopped finely
green chillies – 1
Ginger garlic paste – 1 tsp
Tomato – 2 medium sizes, chopped finely
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tbsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Salt – to taste
Garam Masala – 2 tsp
Coriander leaves – a handful

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How to make Palak Egg curry

. Boil eggs, peel the shell and make small slits on all sides. Keep aside to use in the last step.
. In a wide vessel, take water and wash the spinach then chopped finely and keep aside.
. Heat oil in a kadhai, add onions and green chillies. Saute well. Add ginger garlic paste and chopped tomato. Saute well until the onions are cooked well and turned golden brown and cover and cook till the tomato is mushy.
. Once it’s cooked, add the masala’s: turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Mix well for 2 -3 minutes.
. Add the chopped spinach.Mix well and cover and cook for 15-20 minutes in medium flame.
. Remove the cover and add the boiled eggs to the mixture along with garam masala and cook till all the water from the spinach dries out.
. Turn off the heat garnish with coriander leaves and serve it with rice or roti.


Ingredients :

For the Prawns Marination

Prawns – 1/4 kg
Ginger Garlic paste – 1/2 tsp
Egg white – 1 slightly beaten
Maida – 1 – 2 tsp
Cornflour –  1- 2 tsp
Salt to taste
Pepper – 1 tsp
Vinegar -1 tsp
Oil for deep frying

For the Sauce

Spring onions – 2 tbsp
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tsp
Chopped Green Chillies – 2 tbsp
Ajinomoto – a pinch (optional)
Soya Sauce – 1 tsp
Tomato Sauce – 1 tbsp
Corn Flour -1  tsp mixed with 1/2 water
Salt to taste
Oil – 2 tsp

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How to make Prawn Manchurian

Wash the prawns and drain. Just before marinating, was with vinegar and salt. Drain again.
In a bowl, add all the ingredients listed under for the prawns marination and mix well with prawns. Let it sit for 10 mins.
Then heat a small Kadai and deep fry the prawns till golden brown and drain on a kitchen towel.

For the Sauce

Heat a non-stick pan with oil, add the chopped onions, green chilies, garlic and ginger. Saute well.
Then add all the sauces and combine well. Finally add the corn flour water and bring to boil.
When the sauce turns slightly thick, add the fried prawns and combine well.
Finally add the greens of the spring onions and serve hot.




Chicken: ½ kg
Oil: 1tbspn
Butter: 1tspn (optional)
Ginger-garlic paste: 1 tspn
Turmeric: ½ tspn

Green paste:

Ginger: 1 inch
Garlic: 8 cloves
Green chillies: 5
Green coriander: a handful
Peppercorns: 6
Cinnamon: 1 inch
Cloves: 5
Poppy seeds: 1tbspn
Cumin seeds: 1tspn
Tamarind pulp: 1 tbspn

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How to make Chicken green gravy recipe

. Apply salt, turmeric and ginger-garlic paste to the chicken and keep aside.
. Grind all the ingredients under green paste and apply it to chicken.
. Marinate the chicken for at least one hour.
. Heat the oil in a pan. You can add or skip the butter (it gives extra flavor)
. Add the marinated chicken and stir-fry for 7-8 mins.
. Then cook the chicken on a low flame till done.
. Serve the green Chicken hot as a starter or as a side dish with rice.


Ingredients :

6 slices fish or 1 cup prawns
Salt to taste
4 green chillies or peppers, de-seeded
1 medium onion, sliced
2 cups grated coconut (tightly packed)
1 tbsp coriander seeds
1 tsp cumin seeds
6 cloves garlic
8 red, dried chillies or peppers
4 peppercorns
1-inch piece ginger
1 tsp turmeric powder
1 tbsp tamarind pulp
3 cups warm water

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How to make Goa Traditional Fish Curry

. Wash, clean and pat dry prawns or fish.
. Mix it with the salt, chillies or peppers and onion. Keep aside.
. Combine all the rest of the ingredients, except the tamarind pulp, and make into 2 lots, putting each lot into the blender or grinder in turn, and extracting the spiced coconut milk by putting it through a sieve.
. When you have squeezed out every drop of liquid from the ground coconut mixture, add another half cup of warm water to the coconut mixture and put it into the blender or mixer once more, then through the sieve, so that all the milk has been extracted.
. Now put the coconut extract into a deep pan on a medium heat and stir cook for 30 minutes, till the sauce becomes thick.
. Add the marinated prawns or fish and the tamarind pulp to the boiling sauce.
. Stir cook, adding more salt if necessary.
. When the fish curry is reduced to half its quantity, remove the curry and put it into a serving dish.



2 large eggs
1 large onion finely chopped
1 green chili slit or chopped
½ tsp. of garam masala (adjust to suit your taste) – optional
½ tsp. ginger garlic paste – optional
red chili powder as needed
pinch of turmeric
oil as needed
½ tsp. cumin / jeera
few coriander leaves or curry leaves – optional

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How to make egg bhurji
 . Rinse a bowl and break the eggs and pour them to the bowl, this way egg doesn’t stick to the bowl. Check for shells. If you like, you can beat the eggs until frothy after adding salt and turmeric. set aside.
. Chop onions finely.
. Add oil to a pan. Add cumin, when it splutters add onions, chilies and fry until golden.
. Add ginger garlic paste and fry till you get a nice aroma.
. Pour the eggs and scramble lightly. Keep cooking and scramble once more. Stir egg bhurji constantly to prevent burning.
. Add masala powder, red chili powder, curry leaves or coriander leaves. Stir well.
. Check the salt and spice and adjust.
. Cook until just cooked. Switch off the stove.
. Garnish anda/egg bhurji with coriander leaves.
. serve egg bhurji with rice or chapathi.


4 to 5 boiled eggs
1 cup cubed capsicum
¾ to 1 cup cubed onions (layers separated)

To powder

2 tbsps. coriander seeds
2 to 3 red chilies (less spicy variety, can reduce to 1 to 2)

For gravy

¾ cup onions cubed (1 large)
1 to 1 ¼ cup tomatoes deseeded chopped (3 medium)
1 ¼ tsp ginger garlic paste
10 cashew nuts
½ tsp garam masala
½ to ¾ tsp red chili powder (used for color, you can skip)
salt as needed
Generous pinch of crushed kasuri methi / dried fenugreek leaves
Few ginger juliennes (optional) and coriander leaves for garnish

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How to make Kadai egg curry

. Powder the ingredients mentioned under “to powder”. Set this aside.
. Make a fine paste of cashews in the same jar with little water. Set this aside.
. Puree the tomatoes and onions as well.
. Heat oil in a pan and saute eggs until golden. Set these aside.
. Saute capsicum and onions on a high heat for 2 to 3 minutes. Set these aside.
. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.
. Add onion tomato puree and saute for 2 mins.
. Add red chili powder, garam masala and salt. Fry for few mins.
. Add the cashew paste. Saute untilt he mixture leaves the sides.
. Add 1 cup water and cook until the oil begins to separate.
. Add onions, capsicum and eggs. Stir and cook for 2 mins.
. Sprinkle kasuri methi and coriander leaves. Switch off the heat.
. Serve with paratha, roti or plain rice.



3 tbsp Oil
1.5 cups of basmathi rice or any aged rice
1.5 tsp. Ginger garlic paste
½ cubed capsicums or 1 large potato cubed (optional)
1 large onion thinly sliced
2 green chilies slit or minced
4 to 5 boiled eggs (prick with a fork randomly)
1 medium tomato chopped
⅛ tsp. ground turmeric
½ tsp. red chili powder
1 to 1 ½ tsp. Biryani masala powder (adjust to your taste)
Fistful of mint and coriander leaves chopped
Salt to taste
45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)
2 ½ cups water

Dry spices for egg biryani recipe

1 star anise
1 bay leaf
½ tsp. shahi jeera / black cumin
4 green cardamoms
4 to 5 cloves
1 inch cinnamon stick
1 strand of mace

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How to make egg biryani
. Soak rice for at least 20 to 30 mins. Drain water and set the rice aside in a colander.
. Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.
. Heat a pressure pan or a biryani handi with oil, add capsicums if using and fry on high for 2 to 3 mins. Set these aside.
. Add the dry spices and allow them to sizzle. Add onions and fry till golden brown.
. Add ginger garlic paste and fry till the raw smell goes off.
. Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
. Add eggs, potatoes (if using) and biryani masala powder and fry till the mixture thickens.
. Pour water and add salt as needed. Bring it to a boil
. Add rice, capsicums and cook rice in open pan till very little water is left. Refer the pic
. Lower the flame, cover and cook till the rice is done.
. If using pressure cooker, close the lid and cook on a very low flame for about 5 minutes.
. Switch off before it whistles to prevent it from becoming mushy.
. Set this aside, don’t leave on the hot burner.
. Fluff up the egg biryani and serve with raita.


1 Kg – Chicken
4 Large or 6 Cups – Onion
4 – Green Chilies
1 Large – Tomato
3 – Green Chilies
1 tbsp – Ginger-Garlic Paste
2 tsp – Red Chili Powder
1/4 tsp – Turmeric Powder
1 tsp – Coriander Seeds Powder
1 tsp – Cumin Powder
1 tsp – Garam Masala
4-5 tbsp – Oil
2 – Cloves
2 – Green Cardamom
2 – Bay Leaf
5 – Black Peppercorns
To Taste – Salt
2 tbsp – Chopped Coriander Leaves

  To Marinate:

1 tbsp – Ginger-Garlic Paste
2 tsp – Red Chili Powder
1/2 tsp – Turmeric Powder
1 tsp – Coriander Seeds Powder
1 tsp – Garam Masala
1 tbsp – Lemon Juice
1 tsp – Salt

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How to make Chicken Curry

. Marinated cleaned chicken with all the ingredients listed under ‘To Marinate’ and keep aside for a hour or more time, you can also keep the marinated chicken over night in fridge and take out once you start cooking.
. Meanwhile chop onion, tomato, green chilies, coriander leaves. Grind onion to smooth paste, add 1-2 tbsp of water only if required.
. In a pan or wok heat oil add bay leaf, cloves, cardamom, pepper corns and saute for 30 secs, add onion paste, green chili and cook in medium flame until it becomes light brown and oil starts to separate with regular stirring.
. Add red chili, coriander powder, turmeric powder and mix well, cook for another 4-5 mins in slow flame.
. Add chicken pieces mix well, cover and cook in medium flame for 10 mins, do stir in intervals to avoid pan bottom getting burnt.
. Now add tomato mix well cover and cook for another 5 mins, chicken will leave lot of water if it’s fresh.
. Add 1 cup water, salt and bring it to good boil, add garam masala, cumin powder and simmer for 5 mins in medium flame or until oil floats on top, add coriander leaves and off flame.
. You can serve this curry with rice, jeera rice, roti, paratha or poori.

chicken curry in onion gravy


1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves
1″ cinnamon stick
4 elaichi/cardamom
3/4 tsp shah jeera
12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 marathi moggu
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as required

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How to make Hyderabadi Chicken Dum Biryani

. Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs.
. While the chicken is marinating, work on the rest of the preparation.
. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked.
. Strain the water and spread the rice on a large wide plate. Allow to cool.
. Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
. Add the saffron to the luke warm milk and combine well. Keep aside.
. Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel.
. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
. Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized(deep fried) onions and spread over the rice.
. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice.
. Over this layer, spread the remaining rice.
. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice.
. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
. Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts.
. Remove the vessel from the stove and place a iron tawa. Allow to heat.
. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts.
. Turn off heat and do not remove lid for 10 mts.
. After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.



Eggs – 6
Onion – 2 Tomato – 2 Oil – 3 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tsp
Water – 2 cups
Salt – To Taste

To Grind

Dry Red Chilli – 3
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Peppercorns – 1/2 tsp
Clove – 2
Cinnamon – 1/2” pieces
Green Cardamom – 1
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tbsp
Curry Leaves – 2 sprigs [optional] Green Chillies – 2
poppy seeds or Cashew Nuts – 1 tbsp
Grated Coconut – 2 tbsp
Water – to grind

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How to make Chettinad Egg Curry

. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
. Dry roast ingredients, except curry leaves and coconut under ‘to grind’ until aromatic (1-2 minutes) allow to cool.
. Grind  roasted ingredients with curry leaves to smooth paste using little water and keep side.
. Grind coconut with little water and keep aside.
. Finely chop onion and tomato.
. In a wok or pan heat oil add mustard seeds and allow to splutter.  Add curry leaves, onion and sauté until soft.
. Add chilli, coriander seeds, turmeric powder and mix well, cook for a minute.
. Add tomatoes, cover and cook until tomato gets mash.   Now add grinded masala paste.
. Cook in medium flame for 8-10 minute or until oil separates. Add 2 cups of water, salt and bring it to boil.
. Add eggs and cook for 5 minutes or until gravy becomes thick.
. Add coconut paste mix well and cook for 2-3 minutes, off flame.
. Serve warm with steamed rice or roti.

chettinad egg curry
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