Bhurji, onion It is one of the easiest dishes to whip up.
Ingredients: One finely chopped big onion, one tomato cut into big pieces, two eggs, ginger garlic paste, turmeric powder, chilly powder, garam masala, oil, salt to taste.
Preparation: Saute the onion in a kadai with oil. Now add ginger garlic paste, add tomato, turmeric powder, chilly powder, garam masala and salt. Saute it for some time, then keep the mix aside. In another vessel, break the eggs and prepare bhurji (scrambled eggs). Add this bhurji to the mix that has been kept aside. You can add coriander leaves if you want.
There are quite a few choices for Indian non-vegetarian dishes and its always good to have some bookmarked for regular use. Mutton Masaledar is one such recipe which can be used in your regular cooking. This dish of mutton is cooked with a lot of dahi and spices and turns out delicious with a nice color and texture of curry. It can be served with home made roti or paratha and goes well with all. The dish uses a number of whole spices as well as powdered spices to gets its taste. I’m sure you want to get to this recipe quickly and serve it to your family, so go ahead and use this Mutton Masaledar Recipe.
All you need is (serves 4)
Mutton – 500 gms
Onion – 2 cup (cut in small pieces)
Ginger garlic paste – 2 tsp
Tomato – 1 cup (cut in small pieces)
Green cardamom – 4 to 5
Cloves – 5 to 6
Cinnamon – 1 inch stick
Black peppercorns – 8 to 10
Black cardamom – 4
Cumin seeds – 2 tsp
Coriander seeds – 2 tsp
Dry red chili – 4 to 5
Turmeric powder – 1 tsp
Red chili powder – 1/2 tsp
Dahi – 1 cup
Salt to taste
Oil – 2 tbsp
Green coriander to garnish
Mutton Masaledar Recipe
Preparation time: 10 min.
Cooking time: 45 min.
Roast the whole spices until a nice aroma starts to come.
Grind them into a powder and keep aside.
Heat oil in a pressure pan, saute onions until light golden brown, add ginger garlic paste and saute for another 2 min.
Add tomatoes and saute till the oil leaves the sides.
Add mutton and fry till it changes color and dry.
Add all the spices and saute for 8-10 min with little water as needed.
Add dahi and fry for another 3-4 min.
Pressure cook with 2 cups of water for 7-8 whistles or till mutton is done.
Garnish with green coriander and serve.
Indian Masala Omelette Recipe
By Shivangani Sandeep Dhawan
Masala omelette is an all time favourite. The easiest dish to make on the go, you can fluff it up and add a variety of toppings like mushrooms, capsicum, cheese and boiled potatoes.
4 onions, finely chopped
2 green chilies, finely chopped
2 tbsp milk
4 tbsp capsicum, finely chopped
4 tbsp tomatoes, finely chopped
Salt to taste
1/4 tsp fresh black pepper powder
1/4 tsp turmeric powder
A few coriander leaves, finely chopped
2 tbsp olive oil (or butter)
-Beat the eggs till frothy (the more you beat the egg the fluffier it will come out to be). Add the rest of the ingredients except the oil and whisk well.
-Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and the underside is slightly browned.
-Slowly flip over and cook the other side.
-Slide the omelette onto a plate and serve with bread or buns.
Milk fish curry
If you are a fish lover, you have got to try this out
Rohu/Hilsa/ Tilapia Fillet. Take your pick depending on which one you prefer more.
¼ tbsp kalonji/ nigella seeds
3 to 4 green chillies
Salt to taste.
1 cup milk
Chopped coriander leaves
1. Clean the fish fillet.
2. Rub the fillets with turmeric and salt and keep it outside.
3. Pour mustard oil in a kadai and fry the fish fillets on both sides, till they turn brown.
4. Heat 3 tbsp of mustard oil and temper it with ¼ Tbsp kalonji/ nigella seeds
5. Slit the green chillies and add them to the oil.
6. In another container mix the milk with ¼ tbsp of turmeric and mix it well till the colour turns golden yellow.
7. Add the milk to the pan and let it simmer till it comes to boil. Be careful, as the froth might spill.
8. Add 1 cup water and salt to taste.
9. Let the gravy simmer in medium flame for a while.
10. Garnish it with freshly chopped coriander leaves.
11. Let the gravy soak up its flavor. Put a few drops of mustard oil to jazz up if you wish to. Serve with white or brown rice.