sound cookery

EGG MASALA CURRY Ingredients 3 boiled egg 3-4 onions 3 tomatoes 1 green chilli 1 small piece of ginger 3-4 glove garlic 1/4 t red chilli powder 1./2 t coriander powder 1./4 turmeric powder few grain saunf 1./2 stick Cinnamon 1/8 t pepper powder few coriander leaves,curry leaves or Mint leaves oil 2 t salt to taste METHOD Cut and slice the onion lengthwise chopped the tomatoes chop the Green chilli finely grate the ginger and garlic very finely heat oil in a pan add the saunf ,cinnamon fry few minutes and add green chilli,onion fry for few minutes the onion get slightly brown add the salt and tomatoes.stir Add pepper powder,red chilli powder,coriander powder and turmeric powder. cook in simmer for 5-10 minutes do not add any water the masala cook only in the oil .if need add 1 t ghee or oil the tomato cook the gravy get thick masala add the egg and keep simmer for few minutes serve hot garnish with coriander leaves , Mint leaves or curry leave Tip- if you want gravy you add 1./2 cup coc

Onion Spinach Pakoras Ingredients 100 g Besan 25 g rice powder salt to taste 1/4 t red chilli powder a few grains Ajwain a pinch of asafoetida 100 g of cleaned and chopped spinach or methi leaves 2 onion cut and slice the onion oil for frying water approx 4-6 t METHOD Sieve the besan and rice powder in a bowl, make a well in the centre and add the red chilli powder,salt,ajwain,asafoetide.2-3 t oil or fat,chopped spinach and sliced onion .mix well ,and pour the water little by little .mix together and beat well ,the batter shoud not thin or very thick.Keep the batter slightly thick .keep covered for 5 - 10 minutes. Heat fat or oil in a karahi to smoking point,and simmer the fire fry teaspoonfuls of mixer in slow fire,till the pakoras golden brown in colour ,turning once, The pakoras are crisp take them out . Tips- want more crisp pakoras ,take them out when three quarters fried and fry a few second time just before serving.

Onion Pakoras Ingredients 100 g Besan 25 g rice powder 2 t maida 2-3 onion salt to taste 1/4 t red chilli powdera few grains Ajwaina and few grains saunf pinch of asafoetida 1 t ginger finely chopped 1 green chilli chopped finely oil for frying water approx 4-6 t METHOD Sieve the besan , rice powder and maida in a bowl. Cut and slice the onion lengthwise. Make a well in the centre and add the red chilli powder,salt,ajwain,saunf,chopped green chilli,chopped ginger,asafoetide.2-3 t oil or fat,and Sliced onion ,mix well ,and pour the water little by little ,mix together and beat well ,the batter shoud not thin or very thick. Keep the batter slightly thick .keep covered for 5 - 10 minutes. Heat fat or oil in a karahi to smoking point,and simmer the fire. Fry teaspoonfuls of mixer in slow fire,till the pakoras golden brown in colour ,turning once, The pakoras are crisp take them out . Tips- want more crisp pakoras ,take them out when three quarters fried and fry a few second time just befor

CARROT HALWA Ingredients 500 g carrots 500 g full cream milk 50 g ghee 100 g sugar 100 g khoa 3-4 almounds 5-7 cashewnuts 3 -4 pistachios 2-3 green cardamom METHOD Wash,scrape the skin and grate the carrots. Heat 1 ghee fry the nuts little and chopped,take out and keep side. Heat ghee ,add cardamom fry few minutes and add the grated carrots. Fry for 5-7 minutes and then add the milk ,cook on slow fire till the carrot done and milk dries up . Add sugar and cook on slow fire till the carrot well cook and dry again,do not over cook ,stir well .Add the khoa cook on simmer till the halwa leaves the side of the pan.and add fried chopped nuts.stir well. serve hot with cashew nuts

SUJI HALVA Ingredients 1 cup (200 g )Suji (Rava ,semolina) 1 1/2 (250 g )cup sugar 1 /2 ( 100 g )cup ghee 2 cup water double the volume of suji 5-6 Raisin 4-5 cashewnuts red colour or kasari powder 2 pinch) saffron for colour and flavour (3-4 threads) 2 green cardamom METHOD Roast suji in a pan.remove and keep aside. Soak saffron in 3 t milk, Heat 1 t ghee fry the nuts and take out. Grind green cardamom with 1 t sugar to a very fine powder(grind with sugar it grind very fine powder) Bring the water to boil.add the red colour. green cardamon powder,1 t ghee.stir and add the suji little by little to the boiling water . with constant stirring and cook till the mass is dry ánd add the ghee stir well .add the sugar little by little,be careful ,because a lot of splatting will occur.so keep cooking with constant stirring till all the sugar is absorbed and halwa starts leaving in the sides if the pan. Sprinkle the saffron milk and add the fried nuts and serve hot. White suji Halva Ingerdients

Kalan Ingredients 500 g yam 500 g curd 1 cup coconut 2 t red chilli powder 1/4 t turmeric powder 1/4 t cumin seeds salt to taste 1 onion 1/4 t pepper corns 1/4 t mustard seeds 1/4 t fenugreek seeds 2-3 red chiill whole few curry leaves oil water METHOD Peel and wash the yam and cut in to pieces of 1or 2 inch Put in the water and add 3 t curd and salt soak for some time Remove the yam and mix yam piece with red chilli powder,3-4 pinch of turmeric powder,salt,and sufficent water to cook these piece fairly dry . Mix the coconut , pepper corns,few pinch of turmeric,and cumin seeds grind them together to a very fine paste. Well beaten the curd .keep aside. Chopped the onion finely. When the yam cooked add the ground coconute paste,well beaten curd.and salt to taste .stir and keep on slow heat until the the yam mixer thicken. Heat oil add mustardseeds when they crakling add fenugreek seeds .when they pop up add red chiil whole ,chopped onion till it get brown in colour and add curry leaves.