Dhaba style egg curry

DHABA STYLE EGG CURRY (VERY SPICY)

http://foodsandflavorsbyshilpi.com/egg-curry-recipe-dhaba-style-quick-egg-curry-recipe/

Ingredients

• Oil: 2-3 tbsp,
• Bay leaf / tejpatta: 2,
• Cinnamon stick/ dalchini: 1 stick,
• Small cardamom/ choti elaychi: 1,
  
• Cumin seeds/ Jeera: 1 tsp,
• Paprika powder/ Kashmiri lal mirch powder: 1 tsp,
• Fine chopped onions: ⅔ cup or I medium size,
• Ginger Garlic paste: 1 tbsp,
• Turmeric powder/haldi; ½ tsp,
• Red chilly powder / lal mirch powder: 1 tsp,
• Coriander/ dhania powder: 2 tsp,
• Cumin/ jeera powder: 1 tsp,
• Black pepper/kali mirch powder: ¼ tsp,
• Slit green chilly: 2 (optional),
• Boiled & peeled eggs: 4,
• Dry mango / amchur powder: 1 tsp,
• Garam masala powder: ½ tsp,
• Salt, water

Instructions

1. Boil and peel the eggs.
2. Prick the boiled eggs with toothpick.
3. In a medium hot pan heat oil.
4. Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it.
5. Now add degi mirch/ paprika powder, stir and fine chopped onions.
6. Reduce the heat to medium low and cook onions for almost 10 minutes.
7. In between and salt and saute after every few minutes so onions don’t burn.
8. When onion turns brown add ginger garlic paste and cook everything till raw smell of ginger garlic is gone and onion looses oil.
9. When you can see oil separates out from the onions, add haldi, coriander, red chilly and cumin powder and mix everything well.
10. Add little water so that masala do not burn and mix it nicely.
11. Cook onion and masala till it looses oil again. Now add ground black pepper and slit green chilly, and give a nice stir.
12. Now add boiled egg and cook it with masala for few minutes.
13. Add water according to the consistency of the gravy you like.
14. Increase the heat to medium and boil the gravy for 5-8 minutes.
15. After almost 8 minutes switch off the heat and add garam masala and dry mango powder.
16. Egg curry is ready to serve. Serve it hot with hot seaming rice or soft rumali rotis

Notes

1. It is important to prick the eggs before putting them in oil so that they do not splatter and also some curry sneak inside the eggs and make them more flavorful.
2. If you feel red chilly powder, pepper powder and ginger garlic gives you enough heat feel free to skip green chillies.
3. If you eat at dhabas the curries are always vibrant color to do same I have added paprika powder or Kashmiri lal mirch, if you do not like it feel free to skip it.

Dry fruits dates fudge

Dry fruits dates fudge

http://nishamadhulika.com/927-khajur-and-dry-fruit-barfi-recipe.html

Ingredients 

• date - 1cup
• walnut- 1/4 cup
• cashews- 1/4 cup
• almonds- 1/4 cup
• dry dessicated coconut- 1/4 cup
• pistachio- 2 tbsp
• poppy seeds- 1 tbsp
• nutmeg- 1/2 tbsp
• green cardamom- 3-4
• ghee- 1 tbsp

How to make Khajur and Dry Fruit Barfi

Slit dates and take out the seeds if any and then make small pieces. Same way make pieces of cashews, almonds and walnuts. Pistachios are cut longitudinally and keep aside. Green cardamom and nutmeg are blended and made into a powder.

Heat a pan. and dry roast cashew, almonds and walnuts for 2-3 min. take aside. Now add ghee to the pan. Add poppy seeds. simmer the gas. add the nutmeg and cardamom powder. add dates and then dry fruits. Add coconut and mix everything well.

let it cool off for a while and not much and when endurable to your skin make out rolls of it and wrap it in the foil and keep in the refrigerator for 3-4 hrs. take them out. unwrap it and cut in circular shape. All set to be served as a sweet.