Header Tab

W3C Web Resources

Friday, November 20, 2015

Punjabi Egg Masala



This is a north Indian Egg gravy cooked with onions, tomato puree and lots of spice ingredients. The rich flavour of spice ingredients makes this dish more delicious. I have used kitchen king masala as a key ingredient to prepare this gravy. But if it is not available, you can add garam masala powder as a substitute.
This gravy goes well with steamed rice, all kinds of Indian breads and jeera rice. Also you may like other egg related dishes posted in this blog such as Masala Eggs, Egg Shahi Kurma, EggMasala Fry, Egg Omelette, Egg Biriyani, Egg Bonda or Pakora and Egg Roll.

Preparation Time : 20 min
Cooking Time      : 20 min
Serves                  : 2-3

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Eggs
अंडे
5
Onion
प्याज
1
Bay Leaf
तेज पत्ता
1
Cumin Seeds
जीरा
1 tsp
Coriander Powder
धनिया पाउडर
1 tsp
Red Chilli Powder
लाल मिर्च पाउडर
1 tbsp or as per taste
Turmeric Powder
हल्दी पाउडर
½ tsp
Kitchen King Masala Or Garam Masala Powder
किचन किंग मसाला या गरम मसाला पाउडर
1 tsp
Dry Mango Powder(Optional)
आमचूर पाउडर
½ tsp
Crushed Kasoori Methi
कसूरी मेथी
1 tsp
Oil
तेल
2 tbsp
Water
पानी
3 Cups or as required
Coriander Leaves
हरा धनिया
For Garnishing
Salt

To taste
To Grind into paste :
Tomatoes
टमाटर
2 Small Size
Onion
प्याज
2 Medium size
Green Chilli
हरी मिर्च
3-4
Ginger
अदरक
1 Inch
Garlic Cloves
लहसुन
6-7
Fennel Seeds
सौंफ के बीज
1 tsp
Cinnamon
दालचीनी
1 inch
Cloves
लौंग
2


Preparation :

1)Hard Boil 4 Eggs, cut into half and sprinkle some salt upon it and keep aside. You can also use whole egg if you wish to.


2)Chop tomatoes and blend to get smooth puree and keep aside.


3)Prepare a fine paste of chopped onion, chopped ginger and garlic, cinnamon, cloves and fennel seeds using a blender. Do not add water while grinding.



4)Heat oil in a wok and add bay leaf, cumin seeds and sliced onions. Saute in between for few minutes. Add finely grounded paste to the roasted onion and mix well.


5)Let it cook for another 2 minutes in a low flame. Add coriander powder, red chilli powder and turmeric powder and sauté while adding each ingredients.
6)Add tomato puree and give a good mix. Cook for about  a minute.


7)Add the remaining one beaten egg and scramble well along with masala.


8)Add 3 cups of water or more till you get a desired consistency. Add salt, amchur powder and Kasoori Methi and stir. Take one boil.


9)Add egg pieces and let it dip well. Also add kitchen king masala or garam masala and take another boil.
10)Turn off the flame and garnish with chopped coriander leaves.



11)Serve warm Punjabi Egg Masala with steamed rice/ jeera rice/ Roti’s.





Wednesday, November 18, 2015

Schezwan Sauce





Schezwan / Sichuan Sauce is a famous Chinese sauce prepared mainly from red chillies and with lots of garlic. This hot spicy, tangy sauce is from the  szechuan cuisine which is a province in the southwest of China. You can prepare many Chinese dishes using this sauce like Schezwan Noodles, fried rice and also can be served as a side dish for Hakka Noodles, Chicken lollipop and other dry starters.

Preparation Time  :  10 min
Soak Time             : 30 min
Cooking Time       : 20 min
Makes                    : A small Jar

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Dry Red Chillies
सूखी लाल मिर्च
18-20
Garlic Cloves
लहसुन
17
Ginger
अदरक
1 inch
Onion
प्याज
1 (Small)
Water
पानी
½ Cup + 2 tbsp
Lemon Juice or Vinegar
नींबू का रस / सिरका
1 tsp
Light Soya Sauce
सोया सॉस
½ tsp
Vegetable Oil
वनस्पति तेल
3-4 tbsp
Black Pepper Powder
कालीमिर्च का पाउडर
½ tsp or as required
Sugar
चीनी
3 tsp
Salt
नमक
To taste


Preparation :






  1. Remove the stems of dry red chillies, rinse and soak them in a warm water for 30 minutes. Add it to the blender along with 2 tbsp water and grind to a smooth paste.
  2. In a pan heat vegetable or any other oil of your choice and add finely chopped garlic and ginger. Saute for few seconds, before they brown add sliced onion and fry till golden.
  3. Add the ground chilli paste and saute till it leaves oil from the sides.
  4. Add half cup of water and stir in between for two minutes and let the flame be low.
  5. Add sugar, pepper powder, soya sauce and salt and keep steering when you add each ingredients. Drizzle lemon juice or vinegar and mix well.
  6. Check for the sweetness and saltiness and add few more sugar,salt, pepper powder if required.
  7. Let this cook for another 5 more minutes and turn off the flame.
  8. Once it cools down collect it in a air tight container and store in refrigerator for 2 to 3 weeks.
  9. Serve as a side dish for hakka noodles, fried rice, chicken lollipop and can be used to prepare many Chinese dishes.

Friday, November 6, 2015

Jalebi



Jalebi is one of the most famous sweet usually prepared on festive occasions and also one of the favorite sweet of Indians. The main Ingredient in making Jalebi is all purpose floor. I used to think that making Jalebi is very difficult task but I was wrong, It is very easy to prepare and now I prefer making jalebi’s at home rather  than eating the store brought one. Also do check other Indian sweet recipes such as Puran Poli, Finger Millet Halwa, CoconutBarfi, Shahi Tukda, Gajar Ka Halwa.

Fermenting Time : 8 Hours
Cooking Time      : 40 min
Makes                   : 30 Medium Jalebi’s

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
All Purpose Floor / Maida
सभी उद्देश्य आटा / मेडा
1 Cup
Corn Flour
मकई का आटा
2 tbsp
Gram Flour
बेसन
2 tbsp
Yogurt
दही
¾ Cup
Ghee
घी
2 tbsp
Kesar or Food Color
केसर / खाद्य रंग
A Pinch (Yellow or Orange)
Oil or Ghee
तेल / घी
For deep frying
For the Sugar Syrup :
Sugar
चीनी
1 ¼ Cup
Water
पानी
1 ¼ Cup
Rose Essence or Cardamom Powder
गुलाब जल / इलायची पाउडर
Few drops or a Pinch
Kesar or Food Color
केसर / खाद्य रंग
A pinch (Yellow or Orange)
Lemon Juice
नींबू का रस
1 tbsp


Preparation :










  1. In a bowl add all purposes flour, corn flour, gram flour, cooking soda, kesar or food color and ghee. Mix together and add thick yogurt. Prepare a batter by adding little water. It should be thick and of dropping consistency. Keep it in a warm place to ferment it for at least 8 hours or over night.
  2. After the fermentation of jalebi batter prepare the sugar syrup. In a vessel add sugar and water and boil in a medium flame. Keep stirring in between. After few minutes add kesar or food color and stir again.
  3. You need to boil sugar until one string consistency and just before you get that consistency add rose essence and lemon juice. Turn off the flame.
  4. Take a flat bottomed pan and pour oil or ghee to deep fry the batter. The flame should be little less than the medium. To draw circle of the batter you can either use a squeezable sauce bottle or ziploc bag with a small hole in the middle.
  5. Here I have used ziploc bag. Fill the batter inside ziploc bag and draw 3-4 circle per piece as shown in the pic. Fry both sides evenly till they are crisp and golden, drain it and add immediately to the hot sugar syrup.
  6. Press the jalebi’s gently on both the sides to absorb syrup, let it be dunked in the syrup for 2 minutes. Drain the jalebi and arrange in a plate.


Note :
  1. Be careful about the flame while frying the jalebi’s batter. It should be little less than medium flame.
  2. Before dipping in syrup check if they are crisp or not.
  3. Adding Lemon juice  to sugar syrup is to prevent it from crystallizing.
  4. If you are using ziploc bag use thick bag to prevent it from tearing.