SAHI EGG CARY

Ingredients:

Eggs-6Onion-1 MediumOil-2 tbspBay Leaf-1Cumin Seeds-1 tspTomato Paste-1 tbsp [optional]Red Chilli Powder-2 tspCoriander Seeds Powder-1 tspTurmeric Powder-1/2 tspSalt-To TasteCrushed Kasoori Methi-1 tbspAmchur Powder-1/2 tspKitchen King Masala-1 tsp [or garam masala]Water-3 Cups

To GrindOnion-2 MediumGreen Chilli-3-4Ginger-1 inch pieceGarlic-3 pods (large) [orginger-garlic paste1/2 tbsp]Clove-2Cinnamon-1/2 inch piecesFennel Seeds-1 tspTomato- 3Medium

Method:1. Boil or pressure cook eggs, remove shell and make 5-6 slits in each egg, this is to make egg absorb gravy.

2. Peel and chop in chunks 2 onion, and finelychop 1 onion keep it aside.3. Grind together all the ingredients listed under 'To Grind' except tomatoes into smooth paste.

4. Chop tomato in chunks and grind, keep aside.

5. In a wok heat oil add bay leaf, cumin seeds and allow to splutter.6. Add chopped onion and saute for a minute. Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.

7. Add red chilli, coriander and turmeric powders, mix and add tomato puree mix everything well and cook for 2-3 minutes.

8. Now add salt,tomato paste if using and cook until gravy starts to leave oil around 5-7 minutes.

9. Add 3 cups water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 5 minutes.

10. Add amchur powder and kasoori methi and let it simmer for 2 more minutes.11. Add kitchen king masala mix, adjust salt if required simmer for 2 minutes and off flame.

Serve warm with rice, jeera rice or roti.

CHITAL MACHER MUTHIADirections

1Clean the fish and then scoop the fish flesh with a spoon to separate from the bones.

2Boil potatoes and peel it. Then mash the potatoes a paste.

3Cut the onions and tomatoes into small pieces. Keep the other ingredients aside.

4Mix the mashed potato, fish (flesh),ginger-green chili paste(1 table spoon), garlic paste (3 table spoon), onion cuts (2 big) and salt (1 tea spoon)

5Heat oil in a kadhai or pan. Add small hand made balls (pakora shape) of the mix to the heated oil and deep fry

6After all the mix is fried, add the bay leaves , remaining onion ( 2) to the left over oil and fry for 2 minutes. After 3-4 minutes add cut tomato cuts and stir for another 3-4 minutes.

7Add ginger- green chili paste (1 table spoon), turmeric powder and cumin paste (2 table spoon), mix it well and allow it to cook for 3-4 minutes.

8Add 1 cup of water, and allow it to boil. Add the remaining salt (2 tea spoon). Bring it to boil.

9Add fried fish pakoras and sliced green chili ( 2 medium) and allow to boil for 5 minutes. After that, add ghee ( 2 tea spoon) and garam masala powder (1 tea spoon). Add salt to taste and mix it well. Ready to be served with white rice.

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Ingredients

1kilogramchital macher gada200milli literscooking oil4potato (medium size)3tomato (medium size)4onion (medium size)3tablespoonginger paste mixed with 2-3 green chili (homemade is preferred)3green chili3tablespoongarlic paste3bay leaves2teaspooncumin paste (cumin seed pasted with little water) or cumin powder2tablespoonghee1teaspoongaram masala3teaspoonsalt1teaspoonturmeric powder1cupwater