Vegetarian Egg Curry sounds cool na😃 when I heard about this for the first time, I was pleasantly surprised. Many people don’t eat eggs so this is a cool option for them as the texture and look wise it is kind of similar to eggs. Why should only non vegetarians have fun.
Paneer ke ande is a vegetarian curry where grated paneer is shaped like an egg.
Soft paneer eggs are served in flavourful curry with mild spices. This can be served with Roti/chapati/flat bread, naan or even rice too. Surprise your family and friends with this unique dish and I am sure they all will love it.
This recipe of Paneer Eggs in Gravy is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to make this and impress your near and dear ones.
For making Paneer eggs—
Grated paneer: 1 pack cup + 6 tbsp,
Turmeric powder or haldi: ⅛th tsp,
Corn flour: 2tbsp,
For making gravy:
Oil: ¼ cup,
Bay leaf / tej patta: 2,
Cinnamon stick/ dalchini: 1 stick,
Small cardamom/ choti elaychi: 1,
Cumin seeds/ Jeera: 1 tsp,
Kashmiri lalmirch powder: 1 tsp,
Fine chopped onions: 1 cup or I medium size,
Ginger Garlic paste: 1½ tbsp,
Tomato puree of 2 tomatoes
Turmeric powder/haldi: ½ tsp,
Red chilly powder / lal mirch
powder: 1 tsp,
Coriander/ dhania powder: 1½ tsp,
Cumin/ jeera powder: 1tsp,
Dry mango / amchur powder: 1 tsp,
Garam masala powder: ½ tsp,
For making paneer eggs—
Take 6 tbsp of grated paneer, mix turmeric powder and salt.
Mix nicely and make 6 small rounds like egg yolk.
Now in a big bowl take 1 cup of grated paneer, corn flour, some salt.
Mix and knead it like dough.
We have to knead it for almost 5-6 minutes till paneer becomes very smooth.
Divide it in six portions. Roll each ball to disc shape.
Put small yellow ball (yolk) in the center.
Cover with the part from all the sides.
Roll it between palms and give it an egg shape as shown in the video.
Heat very little oil in pan and put the eggs in the pan to shallow fry them.
Drop little oil on the eggs too.
Turn them couple of times and cook till they are golden brown from all the sides.
When eggs are done take them out in a plate and let them cool down.
Once paneer eggs cool down cut them in two pieces.
For making Gravy—
In a medium hot pan heat oil.
Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it well.
Now add degi mirch/ paprika powder. Stir and add fine chopped onions.
Reduce the heat to medium low and cook onions for almost 10 minutes.
In between add salt and saute after every few minutes so onions don’t burn. Add fine chopped onions. Reduce the heat to medium low and cook onions for almost 10 minutes.
In between add salt and saute after every few minutes so onions don’t burn.
When you can see oil separating out from the onion, add tomatoes puree.
add haldi, coriander, red chilly and cumin powder. Mix all the spices well.
Add little water so that masala do not burn and mix it nicely.
Cook onion and masala till it looses oil again.
Add water according to the consistency of the gravy you like.
Increase the heat to medium and boil the gravy for 5-8 minutes.
After almost 8 minutes switch off the heat and add garam masala and dry mango powder.
In a serving dish place paneer eggs and pour hot gravy over them slowly. Paneer egg curry is ready to serve.
Serve it hot with hot steaming rice, soft rumali rotis, parathas or naan..
1. If you do not wish to make curry like this just make eggs, shallow fry them and garnish with coriander, green chilly and chaat masala.
Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and sweet boondi and namkeen Sev. In many sindhi homes aloo tuk is must when sindhi kadi is made on special occasions or generally on Sunday’s.
There is something so comforting about a meal like this; given how simple it is to cook. A soupy kadhi that’s tangy, hot and spicy mixed in with rice. For me any curry rice dish must have something fried on the side and Sindhis know that only too well! Aloo Tuk adds the required crisp spicy texture to every mouthful of kadhi chawal.
I sometimes make Aloo bhajia/pakoda along with sindhi kadi. I’m sharing a recipe for kadhi which is one I have cooked for years now.
Prep time: 10
Besan/gram flour 1 katori/bowl
Methi dana few
Jeera/cumin 1 tsp Kadi patta few
Hing/ asafoetida 1/2 tsp
Haldi/turmeric 1 tsp
Salt 1 spoon
Adrak mirchi/ginger chilli paste 1 tsp
Lalmirch/red chilli powder 1 tsp Hot water around 3 glasses or more
Imli pulp 3 tsp or more
Vegetables like Bottle gourd cut into thick rounds
Gwar( cut both ends of gwar and sprinkle salt keep aside)
Bhindi/ladies finger 6 pieces whole
Wash and pat dry vegetables you are using for making sindhi kadhi.
Cut dhoodhi/bottle gourd into thick roundels. Soak it in water in which salt is added.
Cut both ends of gwar and smear some salt to it.
Slit the ladies finger from the center and deep fry it. Smear some salt. Keep aside.
In a big pan put 6 tsp oil. Add 4- 5 methi dana. After it splutters add zeera & hing kadi patta adrak mirchi paste.
Now add 1 katori/small bowl besan. Saute on slow flame till colour changes to golden brown.
Meantime in a pan boil enough water to add to besan.
As soon as besan is bhunoed nicely add haldi powder. Now add hot water which you have boiled separately. Give it a nice mix. Add salt & lalmirch powder.
Now add bottle gourd/ dhoodhi pieces and gwar. Cover and simmer for abt 10 -15 minutes. Check with knife if its done.
Now add imli ka pulp. Adjust Consistancy of kadi. Add deep fried bhindi. Serve hot with rice. It tastes awesome along with sweet boondi and namkeen Sev mixed together.
Notes :. Sindhi kadhi can be made in various ways. Many sindhi households use tomatoes for tartness instead of tamarind pulp.
You can use vegetables of your choice. It can be cauliflower, Potatoes, carrots, drumsticks or even gram flour dumplings/besan ke pakode too.
While going through many recipes which include fruit as main ingredient, watermelon Rasam caught my attention. I found it very interesting as I love experimenting with different cuisines. This is a recipe developed by Shri Mountbatten Iyer, a well known Chef from Chennai. So decided not to give it a miss and went ahead.
I have come across so many types of rasams and this one made with watermelon totally blew me off. A combination of tangy, sweet and sour, this rasam is very different but tasty.
Prep Time 20mins Cook Time 10mins Serves 4People
Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dal)
Watermelon juice 3 cups (strained and without seeds) Tamarind juice – 1 cup
Turmeric powder – 1/4 tsp
Red chilly powder – 1/2 tsp
Hing/ asafoetida- 1/4 tsp
Salt to taste (preferably rock salt)
Jaggery 1/2 tsp
To make Rasam Powder :
Rasam powder 1 – coarse powder of whole pepper & Jeera/ Cumin seeds (2:1 ratio)
Ghee – 2 tbsp
Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dhal)
Note on rasam powders 1 & 2: There are 2 powders that need to be used to make this rasam. Rasam powder 1 should be added while making the rasam and Rasam garnish powder to be added after the rasam is made.
Ingredients to make rasam powder 2 for garnish: (this powder to be made preferably before making the rasam for freshness and added flavour)
Ghee – 1tsp
Hing / asafoetida – 1/4 tsp
Toor Dal – 1.5 tbsp
Channa Dal – 1.5 tbsp
Pepper – 1.5 tbsp
Coriander seeds – 3 tbsp
Whole red chilly – 10 nos (can increase if you want more spice)
Jeera – 1 tsp
Coriander leaves – finely chopped
Rasam powder 2 (recipe)
Heat ghee in a wok, add toor dhal, channa dhal and fry till golden brown and add pepper corns.
Once they pepper corn splutters, add coriander seeds and fry till golden brown (or till the raw smell dissappears)
Add red chillies and fry till the red chillies inflate and are fried.
Add curry leaves and once you hear them crackle add some jeera and immediately turn off the flame
Cool this mixture down and grind to a coarse powder (roasted rava like texture).
Method to make Watermelon Rasam:
Pour tamarind juice into a wok and add turmeric powder, red chilly powder, hing, salt, curry leaves and jaggery and bring to a boil
Add a little water to the boiling mixture if you think it is a little too thick.
Let it boil till the raw smell of the tamarind fades and add chopped coriander leaves
Now add the rasam powder. Allow to boil and add the watermelon juice
Add some pepper powder nd let it boil. The colour is a lovely deep red colour. Add the cooked dal water and let it boil just a little bit.
Add the powder that is used to garnish and immediately turn off the flame
Add ghee in a separate wok, temper mustard seeds, jeera and pour over rasam
Add a squeeze of half a lemon.
NOTE: The tempering and squeezing of lemon is done after turning off the stove always.
Try and use your hand as much as possible while cooking, especially while making Rasam. Your hand imparts flavour that no ladle can. This is a secret tip shared by Shri Mountbatten Mani Iyer.
Authentic dish from Sindhi cuisine,which is almost oil free, very quick and easy to make and loved by my family is Fish curry in green gravy with lots of green coloured leaves.This is our favourite lunch on Sunday’s with hot chapatis or yellow methi Pulao/rice.
I would recommend to use Surmai/King Fish for this particular preparation as this tastes best with Surmai fish. You may use your choice of fish.
seafood is really delicious and light on the tummy it offers a great deal of health benefits too. Great skin, a healthy heart and sharper brain are amongst a few. Tge fish being so versatile,You can make many variations.
This is a very simple fish preparation. Garlic is the key ingredient in this recipe which gives the distinct flavour to the curry. This fish tastes very good with fresh green garlic that we get during winter season in abundance. In other seasons you can use dry garlic also.
Prep time 15 min
Cook time 10 min
Serves 2 People
Surmai fish 8 pieces cut into thick pcs, cleaned. Apply some salt for an hour and wash again
Hara dhania/ coriander leaves 1 bunch
Spring Onion Green Part
1 small onion or spring onion (white part)
Garlic flakes 8 to10
Green chilli +a piece of ginger
Salt 1 tsp
coriander powder 1 tsp
Tomatoes- 2 , pureed
Turmeric powder 1/2 tsp
Methi leaves few
Lalmirchi powder 1 tsp
2 tsp oil
Clean the fish pieces. Marinate with a little salt and set aside.
Meanwhile in a mixer jar add hara dhania(coriander), green part of spring onions and fresh/dry garlic.Grind coarsely.
In a pan put 1 tsp oil, which is completely optional. You may avoid it too. Add above mentioned hara dhania(green)paste. Saute nicely on slow flame till water content in it dries up and paste becomes thick.
Add salt,haldi,dhania powder,red chilli powder. Saute till oil starts to come out.
Now add pureed tomatoes. Mix well.Add cleaned and washed fish pieces. Cover fish with green masala paste. cover & cook for about five minutes. Then add little water to make gravy.
You can adjust quantity of water according to your need. If you wish to eat with chapatis then keep gravy thick.
Fish tastes yum with yellow methi pulao. Then keep gravy little watery.
Cover and cook for about 10 minutes. In between gently turn fish upside down to cook on both sides properly. Fish does not take more time to cook.
Now add methi leaves just before putting off the flame.
Enjoy with chapati or Pulao and onion rings and dash of lime over it.
Ahhh.. it feels so good to come back to what you like the most. For me it’s cooking and writing for my blog. As Diwali was round the corner, so got busy with routine and many more things. Kind of taken a short break but was missing it so badly.
Today I want to share my happiness with you all. The recipe which I am shring today is winner amongst 500+ entries. I have adapted this recipe from Chef Pankaj with few changes.
Chicken in chocolate Mole (sauce) is a lipsmacking variation for people who would like to experiment. We all eat chicken in gravy or in the form of starter/ appetizer or chinese or muglai. Here addition of chocolate in chicken takes the whole dish a notch higher. Amazingly different and yet yummy, i wonder why i have not ever tried chocolate in my gravies earlier. It perfectly strikes balance between sweet and sour, and not sweet at all.
Prepration time 25 minutes Cooking time 50 minutes Serves 4
1 Onion, chopped
4 cloves garlic, chopped
1 cup chopped tomatoes
1 cup chopped Capsicum red, yellow and green
2 jalapenos, roughly chopped
2 tablespoons peanut butter
1/2 cup water
1/2 cup bittersweet chocolate, chopped
250 gms chicken, cut in medium pieces
Oil 4 tbsp
2 tablespoons chili powder
1 teaspoon cumin powder
1/4th teaspoon cinnamon powder
Salt to taste
Heat oil in a pan over medium heat.Add onion and saute until translucent. Add garlic and spices and continue to saute.Add diced tomatoes, half of peppers, jalapenos, peanut butter, chocolate and water.
Simmer for 10 minutes.Keep an eye on gravy and saute continuously, as chocolate in that may get burnt.Cool it and pulse it in mixer. Strain the puree for silky smooth finish.
Sear the chicken in a heavy bottomed pan over medium-high heat until browned on both sides by adding oil time to time.
Now transfer the gravy into seared chicken. Keep the flame on low and cook the chicken for about 30-35 minutes or until is done and tender.
In between stir the chicken and gravy.Transfer this into serving dish and serve it with rice or roti or lavaash sticks