Anda Piyagi Egg onion masala

Anda Piyagi

Egg onion masala

Ingredients

• Boiled eggs                                               6 nos
• Thinly sliced onions                                1 big cup
• Chopped onions                                      1/2 cup
• Ginger & garlic paste                             1 tbsp
• Green chilli 1 inch pieces                       6 to 8 nos
• Bay leaves                                               2 nos
• Cinnamon stick                                      1 inch piece
• Cardamoms                                            3 nos
• Cloves                                                     3 nos
• Cashew nuts                                          2 tbsp s
• Melon seeds                                           2 tbsps
• Fresh curd                                             1 cup
• Mint leaves (pudina)                             few
• Chopped coriander                               3 tbsp s
• Dhania powder                                    2 tsp s
• Chilli powder                                       1 tsp 
• Haldi powder                                       a pinch
• Salt to taste

Process

Place a pan on the flame and add 3 tbsp s oil and heat. Add bay leaves, cardamoms, cloves and cinnamon stick and saute. Now add sliced onions, fry till golden brown. Now add g & g paste and saute well in a lower flame. Make a smooth paste of cashew and melon seeds adding required amount of water. Now add this paste to onions on the pan. Mix well and cook for few mins. Now add chopped onions and green chilli pieces to it. Cook well, add 1 or 2 spoons of oil if required. Now add curd, mint leaves and fresh coriander. Mix well and cook for few mins and then add haldi powder, chilli powder, salt and dhania powder. Again mix well and cook. Now add 1 cup of water and add boiled eggs. Cook well closing lid for few mins. Now yummy, delicious and tasty anda piyagi curry is ready to serve and eat with rice or roti. 

               

Aloo Panner manchuria

Aloo Panner manchuria

Ingredients

• Potato cubes 1 inch size                          1/2 cup
• Panner cubes 1 inch size                        1/2 cup
• Capsicum cubes 1 inch size                   1/2 cup
• Onion 1 inch size pieces                        1/2 cup
• Chopped garlic                                      1/2 tsp
• Chopped ginger                                    1/2 tsp
• Corn flour                                            1/2 cup
• Maida (refined flour)                          1 cup
• Vinegar                                               2 tsp s
• Pepper powder                                    1/2 tsp
• Red chilli paste                                   1 tsp
• Tomato sauce                                     2 tbsp s
• Soy sauce                                           1 tsp
• China salt                                          a pinch
• Sugar                                                1/2 tsp
• Oil for deep fry
• Salt to taste

Process

Take a bowl, add maida, a pinch of salt with corn flour. Mix and make smooth and  thick batter adding water. Take another bowl mix potato cubes with 1/2 cup of maida batter. Deep fry coated potato cubes in oil till golden brown. Mix panner cubes with maida batter and deep fry in oil till golden. Keep both fried panner and potato cubes in a tissue paper. Take a mixing bowl, add vinegar, pepper powder, red chilli paste, soy sauce, tomato sauce, sugar, china salt and salt. Mix all the items well and keep aside. Now place a non stick pan on the stove and add 2 tbsp s oil and heat. Now add chopped garlic, ginger, onion pieces and capsicum cubes. Now fry well for few mins in a lower flame. Now add the vinegar mixture to fried onions in the pan. Bring to boil. Add 2 tbsp s water if required. When every thing starts boiling add fried potato cubes and panner cubes, Mix well and cook in a lower flame for few mins closing lid. Now delicious and yummy aloo panner manchuria is ready to serve and eat.

Chitnad Kaju (Tamilnadu special)

Chitnad Kaju

(Tamilnadu special)

Ingredients

• Raw cashew (skinless)                      1 cup
• Chopped onions                                1 cup
• Chopped tomato                                1/2 cup
• Karepatta                                           few
• Chopped coconut                             1/2 cup
• Poppy seeds (khus khus)                 1 tbsp
• Carrom seeds (soanf)                      1/2 tsp
• Black long cardamoms                   3 nos
• Dry red chillies                               5 to 6 nos
• Oil as required
• Salt to taste

Process

Place a pan on the stove, heat it. Add red chillies, black cardamoms, soanf and khus khus and saute for 3 to 4 mins. keep aside for few mins. Now place a non stick pan on the stove and add 2 to 3 tbsp s oil and heat. Add chopped onions and karepatta. Fry till golden brown and then add chopped tomatoes and fry for few mins in a lower flame. Now make a smooth paste of coconut with above fried masala items adding required amount of water. Now add this paste to fried onions and tomatoes on the pan. Mix all the items well and cook masala in a lower flame till oil separates from masala. Now add raw cashew to it, add salt to taste and haldi. Mix all the items well and add 1/2 cup of water and cook in a lower flame closing lid. Cook till gravy is medium thick.

Mushrooms can be used instead of raw cashew. Serve hot garnished with chopped coriander. Now spicy,hot and yummy madrasi chidnad kaju is ready to eat and serve with phulka.