Pepper Rings Egg Makhni

This is a unique and interesting combination of bell pepper and egg.

Ingredients
2 Bell Pepper

For Masala
1-2 cloves
Small piece of cinnamon stick
1-2 cardamom
2 Onions
2-3 Green chillies
2-3 Red chillies
1-2 tbsp ginger-garlic paste
2 Tomatoes

For Egg
1 Onion
Chopped coriander leaves
1/4 tbsp turmeric powder
1/4 tbsp chilly powder

Method
Cut the bell pepper to the shape of rings and keep them aside.
Heat 2-3 tbsp of butter in a pan, add all the ingredients mention in masala in the order mentioned and fry them till the onions turn light brown and then add tomatoes and let it cook. Then keep it aside, let it cool down and grind it to paste.
Now take another bowl, add all the ingredients mentioned in (for egg), beat the eggs well with rest of the ingredients. keep it aside.
Now heat 2-3 tbsp of butter in a pan, place the pepper rings and just shallow fry and then take the egg mixture and drop it slowly into the pepper rings till they are half filled, now close the lid and let it cook for   5-7 minutes. Once the egg gets cooked add the masala paste and let it cook for 5-10 minutes.

Your yummy and health pepper rings egg makhni is ready to serve.

SWEET PUMPKIN STEW (Gummadikaya Antu Pulusu)

This is a delicious curry rich with many health benefits. Pumpkin is rich in beta carotene which is an anti-oxidant that protects against heart diseases and reduces the risk of cancer. Easy to prepare dish.

Ingredients
Red Pumpkin pieces 1 cup
1 Onion
A small lemon sized tamarind 
2-3 green chillies
1/4 tbsp turmeric powder
1 tbsp chilly powder
1 tbsp jaggery (adjust according to your taste)
Salt to taste

Seasoning Ingredients
2-3 tbsp cooking oil
1/2 tbsp mustard seeds
1/2 tbsp cumin seeds
1/2 tbsp fenugreek seeds
2-3 red chillies
curry leaves
1 inch cinnamon stick
2-3 cloves


Method
Cut the pumpkin pieces to 2 inch cubes. Chop the onions and keep aside. Soak tamarind in 1 cup water and keep it aside.
Now take a cooking vessel, add oil and add all the seasoning ingredients and then add onions, green chillies slit to half, fry for 2-3 minutes. Now add pumpkin pieces and fry for 5 min and cover the vessel with lid for another 5 minutes.

Then add salt, turmeric powder, chilly powder and close the lid for another 5 minutes.
Now add water and let it boil till the pumpkin pieces turn soft. Once it is done add the tamarind juice and let it boil for 5 minutes.
Finally add the jaggery and bring it to boil for 2 minutes with lid covered till the stew turns thick.
Finally add 1 tbsp ghee and garnish with coriander leaves and turn off the flame.
Serve hot with rice.

PANEER BUTTER MASALA

One of the favourites of almost everyone of us. Easy and delicious dish to prepare readily at home.

Ingredients
100gm Paneer
2-3tbsp butter
3-4 cloves garlic
1 inch sized ginger
1 onion
2 tomatoes
1/2 tbsp chilly powder
1 tbsp corriander powder
1 tbsp garam masala powder
Salt to taste

Method

Cut the paneer into 1 inch cubes and fry them in oil for 2-3 minutes till they turn light brown in color.
Chop the onion thinly. Make toamto puree
Now take a pan, add butter, add sliced onion and fry, at this point add a pinch of salt. Once they become translucent, add crushed ginger and garlic and fry them.
Now add all the powders in the order mentioned above.
Fry for another 4-5 minutes and finally add the tomato puree. Add salt to taste.
Cook till it's raw smell and taste disappears, finally add some cream to it (optional) and turn of the stove.

PALAK PANEER

This is a healthy and delicious dish which is rich in nutrients added to it's taste.

Ingredients
100gms Paneer
3-4 bunches of Spinach leaves
1-2 green chillies
a small piece of ginger
3-4 cloves of garlic
1-2 Onion thinly sliced
1-2 tomatoes 
1/4 tbsp chilly powder
1/4 tbsp cumin powder
1 tbsp garam masala powder
3-4 tbsp of butter



Method
Slice the paneer to 1 inch cubes, fry them in 2-3 tbsp of butter for 2 minutes. Keep it aside.
Boil the spinach leaves for about 10 minutes, then let it cool down.
Slice the onion very thinly, prepare tomato puree.
Now grind the spinach leaves along with ginger, garlic, green chillies.
Take a pan, add butter, onions and fry till they turn translucent,now add chilly powder, cumin powder, garam masala powder, let it fry for 2-3 minutes. 
Then add the tomato puree, cook it till it's raw smell disappears.
Finally add the spinach leaves paste to it. Add paneer pieces to it.
Cook for 4-5 minutes. Turn off the stove.


Yummy Palak Paneer is ready to taste.

POTATO CURRY

This is a very simple and tasty dish which can be prepared easily.

Ingredients

1-2 chopped onions
1-2 green chillies
2 tomatoes
2-3 pods of garlic
1/2 an inch sliced ginger
2-3 potatoes
2-3 cloves
small cinnamon stick
1/2 tbsp turmeric

Seasoning Ingredients

 2 tbsp of cooking oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 red chillies
curry leaves
1/2 tbsp chana dal
1/2 tbsp urad dal

Method

Slice the potatoes into 1 inch cubes. Put all the above mentioned ingredients into a pressure cooker along with the sliced potatoes. Let it cook till the potatoes are well cooked.
Take another vessel, heat oil and add all the seasoning ingredients and fry and then add the cooked potatoes and cook it for 3-4 minutes. Garnish with coriander leaves and turn off the stove.

BRINJAL MASALA CURRY

Ingredients

250gms brinjal

2 onions

1 cup coconut milk

Curry leaves

Masala ingredients

1 1/2tbsp chilly powder

10 cloves garlic

Method

Grind chilly powder and garlic to paste and keep it aside.

Cut brinjal into small pieces and deep fry them in oil till they turn light brown.

Heat oil in another pan, put the masala paste and fry till its raw smell disappears, now add the onion pieces, salt to taste, fry till the onions turn light brown.

Now add the fried brinjal pieces and add coconut milk, let it boil for 2 minutes.

Finally garnish with curry leaves and coriander leaves.

PUMPKIN SWEET CURRY

Pumpkin is a wonder fruit rich in nutrients, vitamins, minerals. It has many disease fighting nutrients like beta carotene, potassium, zinc, vitamin C and E and fiber rich. Pumpkin sweet curry is a welcome dish for pumpkin lovers with its unique taste.

Ingredients

1 small pumpkin
2 onions
2-3 green chillies
1 lemon sized tamarind soaked in 1 cup water
50gms jaggery
1teaspoon chilly powder
1/2teaspoon turmeric powder
2teaspoons coriander powder
salt to taste

Seasoning Ingredients

1 teaspoon mustard seeds
1 teaspoon cumin seeds
1teaspoon fenugreek seeds
2-3 cloves
1 inch sized cinnamon
1 tbsp ginger garlic paste

Method

Heat oil in a pan, put all seasoning ingredients, let them fry then add green chillies slit into two halves, chopped onions, fry till the onions turn light brown, now add the pumpkin pieces fry for 5 minutes, now add turmeric powder, chilly powder, coriander powder and salt, fry for 2 minutes.

Now add 1 cup of plain water and close the pan with lid and let it simmer till the water evaporates, finally add the tamarind water and jaggery and mix well. Turn off the heat.

MUSHROOM CURRY

Mushrooms are rich in proteins and minerals and vitamin B complex, they are low in calories and have antibacterial substances. They are also rich in sodium and zinc which provide protection against age-related cognitive decline.

Ingredients

250gms mushrooms
1 inch cinnamon
2 cardamom
3 cloves
1bay leaf
2-3 green chillies
1 teaspoon cumin powder
3 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon chilly powder
2 Tomatoes

Masala Ingredients

1-2 onions chopped
1 inch sized ginger
4-5 cloves garlic
3-4 cashewnuts

Method

Clean the mushrooms and cut each mushroom to half and boil the mushroom pieces for 10 minutes, keep it aside.
Boil the masala ingredients till the onions turn soft, let them cool and then grind them to paste and keep it aside.

Grind the tomatoes to paste and keep it aside.

Now heat oil in a pan, put cinnamon, cardamom, cloves and bay leaf and fry them, then add the masala paste and let it cook till its raw smell disappears, then add green chillies, chilly powder and all the masala powders, then add tomato puree and cook till its raw smell disappears.Finally add the mushrooms, let it cook for 5-10 minutes, turn off the heat and garnish with coriander leaves.