Serves: 2 persons
Time Taken :30 minutes
4 Hard Boiled Eggs
2 Medium Onions Minced
2 Tomatoes Minced
4 Green Chillies Minced
2 Tea Spoons of Garlic Paste
2 Tea Spoons of Ginger Paste
2 Tea Spoon of Red Chillies
1 Tea Spoon of Coriander Powder
1/2 Tea Spoon Turmeric Powder
Some minced green coriander leaves for garnishing
1/2 tea Spoon of Roasted Cumin (Jeera) Powder
200 gms Curd
1 Cube of Maggi Chicken Stock
1/2 Tea Spoon Salt OR to taste (Remember there is some salt and pepper in the chicken cube too)
6 Table Spoons Of Soya Oil
A simple curry for the eggetarians & the non-vegetarians among us.It does not take much time to prepare.But is a delicious substitute to a non vegetarian dish.
Put the four eggs to boil in a pot of water for 15 minutes.
Heat up the oil in a wok and fry the onions in it on low heat till the onions are a little brown.Add the minced tomatoes in the Wok and fry some more.Now add the garlic and the ginger paste and fry some more.Add the Red chillies,Coriander powder, Roasted Cumin Powder,turmeric powder and Salt with a cup of water to the mixture and cook it till the oil starts to bubble.Stir in the curd.Keep stirring the mixture on high flame till the mixture starts to boil.Add the chicken cube.See that it dissolves in the mixture.
Add the green chillies.Cook the mixture on low heat till it is oily red in color.
Cut the 4 boiled eggs in 2 halves each and add to the curry.
Garnish with minced green coriander leaves and serve with hot chapatis.
Posted in Accomodation, Around Jaipur, City Life, cookery, Cusine, Eggs, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, Noth Indian Food, rajasthan, rajasthani, recipe, Street Food, Travel
Tagged Anda Curry, Ande Ki Sabzi, Chili pepper, Cook, Coriander, Cumin, Egg Curry, Garlic, Ginger, maggi chicken cube, Onion, recipe, Salt
In this guest post Ms.Ratna Singh,a house wife in Jaipur, shares with us how to cook lentils the way her husband likes. Nature has blessed us with a big variety of lentils and man in his wisdom and to add spice to life has come up with numerous ways to cook them. The following simple recipe shows us how to cook chana and washed moong lentiles.
To Serve: 2 Persons.
Time taken : About 1 hour.
1/2 Cup Washed Moong Lentils
1/2 Cup Chana Lentiles
Clean the lentils & soak the lentils in some water for 1/2 hour.Wash the lentils in the water used to soak the lentils and throw away the so used water.Put the lentils in a pressure cooker and add the following items.
1/4 Tea Spoon Turmeric Powder
A little Salt
4 Cups Water to pressure Cook the lentils.
Pressure cook the lentils on high flame till the cooker gives 2 whistles.Turn off the flame and let the cooker cool off.
Now take a wok and put in a table spoon of butter or desi ghee and 1/4 Tea Spoon of Jeera(cumin) and fry it on low flame till it changes color now add 1 tea spoon of Ginger & Garlic paste and Saute for some time then add 2 pinch of heeng . Now add 3/4 tea spoon of red chillies ,3/4 tea spoon of coriander powder, 1/4 tea spoon of turmeric and salt to taste with some water to the mixture in the wok.If you like you can also add one minced green chilly. Cook on low flame till the oil separates.
( If you think at any stage that the mixture might burn because of too much heat and not enough masala , just switch off the gas, add everything and then start cooking again.)
Now stir in the boiled lentils with the water in the cooker to the wok and bring to boil.
You can garnish the dish with Lemon Juice to taste and with green coriander leaves.
Prepadred Dish of Chana & Washed Moong Dal
Posted in Accomodation, Around Jaipur, City Life, cookery, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, rajasthan, rajasthani, recipe
Tagged Chili pepper, Cook, Coriander, Cumin, Home, home cooked lentils, Lentil, recipe, Salt, Turmeric