Shahi Egg Curry

Ingredients ( To serve - 4 )

1. Chopped Onions -- 3/4th cup
2. Eggs -- 6
3. Green Chilli -- 2 (Chop it)
4. Garlic cloves -- 4 to 5 (Chop it)
5. Chopped Tomatoes -- 3/4h cup
6. Milk Cream (Malai) -- 3 tbsps
7. Chopped Coriander leaves ( Cilantro ) -- 2 tbsps
8. Garam masala, Chilli Powder -- 1/2 tsp
9. Turmeric powder --1/4th tsp

Method :
1. Boil the eggs and cut into half. Keep aside.

2. Take 2 tbsp of oil and fry the green chilli and onions in it for a while. Add turmeric powder, chilli powder and salt.

3. Now, add the tomato and garlic and cook well for upto 10 minutes(approx) on medium. ( add a little water, it should turn out as a gravy )

4. Towards the end, add the milk cream and mix well. Now, add the eggs and stir gently.

5. Garnish with coriander and garam masala.

Note: Don't cook for a long time after adding the milk cream. Also, Shahi Paneer can be made by replacing the egg in the above recipe with Paneer.

Egg Curry

2 Eggs
1 Onion
1 Tomato
1 Green Chili
2 Pods of Garlic
1/2 Bunch of Pudina Leaves
2 Spoons of Cinnamon powder
2 Cardamon
2 Tbs of Butter
Salt for Taste

1.Boil Eggs and peel them off. Keep them aside.
2.Heat pan with Butter and add Chopped Onions, Tomato,Cardamons,Cinnamon and fry them till they are cooked well.
3.Blend all the fried items and add Green chili, Garlic and Mint leaves in to a gravy.
4.Add the blended gravy to the pan and cook it till it becomes a thick gravy.
5.Now cut the egg in to half and add it to the gravy. Cook the gravy with a Closed lid for 5 mins and the Curry is ready.

* Serve hot with rice or rotis.

Gongura Chicken - Chicken cooked in red sorrel leaves!!

Gongura Chicken Recipe

Preparation : 30 mts
Serves : 5 persons
Cuisine : Andhra


Ingredients:
1 kg chicken, washed and drained
4 medium sized onions, finely chopped
few fresh curry leaves
4 tbsp oil
1 tsp fresh garam masala powder
salt to taste

To Marinade:
1 cup curd
1 1/2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp red chilli powder

To make paste:
1/4 cup water
2 cups fresh red sorrel leaves
3 green chillies (adjust)
1 bunch fresh coriander leaves (optional)
1/2 bunch fresh mint leaves (optional)

Garam Masala Powder:
4 cloves
1 1/2" cinnamon
3 cardamoms
3 tbsp coriander seeds

Method:
1. Marinade chicken pieces in curd, turmeric pwd, red chilli pwd and ginger garlic paste and keep aside for half an hour.

2. Lightly dry roast the spices under 'garam masala powder' for 4 mts and let them cool. Grind them to fine powder, keep aside.

3. Boil the water, add fresh red sorrel leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 mts and let them cool. Grind them into a fine paste and keep aside.

4. Heat oil in a heavy bottomed vessel, add finely chopped onions, curry leaves and saute till light golden color on medium heat.

5. Add marinade chicken, mix well, covered, cook on high heat for 5 mts. Reduce heat and cook for another 20 mts or till chicken more than half cooked.

6. Now time to add sorrel leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.
7. Finally add salt and fresh garam masala pwd, mix well, cook more 5 mts and turn off the heat.
8. Serve hot with white rice or chapatis.


Note: 1. You can use red sorrel leaves directly instead of making paste. Then make slits on green chillies and use them directly.