Egg 65

Ingredients :-

• Boiled Eggs - 3-4 no 
• Ginger and Garlic paste - 1tbsp
• Chopped ginger - 1 tbsp
• Chopped Garlic -1 tbsp
• Red chili powder - 1 tbsp
• Garam Masala powder - 1/2 tbsp
• Crushed Black pepper - 1/2 tbsp
• Curry leaves - 1 string
• Coriander leaves - 2 tbsp chopped
• Curd - 2-3 tbsp
• Mustard seeds - 1 tbsp
• Green chili -2-3 nob (half slit)
• Corn Flour -1 cup
• All purpose flour - 1 tbsp
• Oil as per requirement
• Salt to taste
• Egg(without boil) - 1 no

Method :-

• First peal the boiled egg and cut into 1 Egg into 4 pieces and keep it aside.
• Now we will prepare the batter, for that take a large bowl then add the corn flour,all purpose flour,ginger and garlic paste,little red chili powder,garam masala powder,salt and one beaten egg and mix all the ingredients properly to make a thick batter.if you need you can add little water also and keep it aside.
• Then for frying the boiled eggs take a pan add oil and allow it for heat.
• Once the oil is hot  dip the egg pieces into the batter and add into oil one by one for frying.
• Fry the egg pieces  till golden brown then take them out and keep it into a plate.
• Then take another pan add little oil and let it hot,now add the mustard seeds and let it crackle then add the chopped ginger and garlic and saute it for few minutes then add the curry leaves,slit green chili and again saute it for few minutes.
• Then add the red chili powder,turmeric powder, gram masala powder,crushed black pepper, well bitten curd  and salt to taste.
• Mix it properly like little gravy then finally add the fried egg pieces and give everything a good mix with medium flame for few minutes till the masala absorbed to the egg and the egg pieces are became dry.
• Now your delicious Egg 65 is ready to eat finally sprinkle some chopped coriander leaves and serve hot with roti or as a stater items and enjoy!!!!

Mutton Ghee Roast

Ingredients:-

• Mutton - 1 kg
• Ginger & garlic paste - 2 tbsp
• Turmeric powder - 1 tbsp
• Ghee - 3-4 tbsp
• Curd - 1/2cup
• Cumin seeds - 1 tbsp
• Coriander seeds - 1 tbsp
• Cinnamon stick - 2 small piece
• Clove - 4-5 no
• Star Anise - 1 no(optional)
• Green cardamom - 5 no
• Fennel seeds - 1 tbsp
• Pepper - 2 tbsp
• Dry red chili -4-5 no
• Kashmir red chili(for color) - 5-6 no
• Tamarind  paste/tamarind extract -2 tbsp
• Garlic cloves - 10-12 no
• Curry leaves - 1 string
• Salt as per taste
• Water -2 cup

Method :-

• Wash the mutton properly and take it into a bowl, then add the ginger and garlic paste,turmeric powder,curd and salt as per taste and mix it properly then leave it to rest for 1-2 hour.
• After 2 hour we will start cooking for that take a pressure cooker and heat 2 tbsp of ghee then add the marinated mutton and saute it for few minutes till the mutton start release the ghee. keep sauteing with low flame, then add the 2 cup of water in to the mutton and mix it once then close the lead and let it 4-5 whistles until the mutton is cooked.
• After that we will prepare the masala for that take a pan add all the dry spices(cumin seeds,coriander seeds,cinnamon stick,cloves,black pepper,chili,fennel seeds,star anise,green cardamom) and saute it for few minutes until the nice aroma will coke.be care full keep frying continuously otherwise it will burn.
• Then switch off the flame and transfer all the roasted masala into a blender,in that add the garlic cloves,tamarind paste,add very little water and grind it to make a thick and fine paste.
• Then take the pan add 2-3 tbsp of ghee,once the ghee is hot then add the masala paste and saute it nicely with ghee in low flame for 5 minutes.
• Then add the cooked mutton into the masala and mix it very nicely ( just check the salt if need you can add little) and let it cook until the mutton absorbed all the water and it became dry .
• Finally add the curry leaves and mix it nicely and switch off the flame.
• Now your delicious Mutton Ghee Roast is ready to eat. serve hot with rice/ roti and enjoy !!!!

Egg Fry

Ingredients :-

• Egg(boiled and peeled) - 4 no
• Onion large sized -1 no
• Ginger and garlic paste -2tbsp
• Turmeric powder - 1small tbsp
• Chilli powder - 1tbsp or you can increase 
• Tomato - 1nobs chopped 
• Garam masala powder - 1tbsp
• Mustard seeds - 1tbsp
• Curry leaves - 1string
• Salt as per taste 
• Oil as per requirement 
• Coriander leaves for garnishing 
• Red/green chilli - 1-2no
• Black pepper half crossed - 1/2tbsp 

Method :-

• Boil the eggs ,peeled and keep it aside . Then chopped the onions,tomatoes and keep it aside.
• Take a pan and heat 2-3tbsp of oil for heat,then add the mustard seeds and let it crackle then add the chopped onions and curry leaves,sauté it for few minutes till the onions are transparent.
• Then add the ginger garlic paste and again sauté it for few (2-3)minutes till the raw smell go off.
• Then add the chilli powder,turmeric powder and mix it properly then add the chopped tomatoes and add salt as per taste then mix everything nicely and let it cook properly with low flame till tomatoes become soft and masala mixture starts leaving oil.
• Then sliced the eggs to make 2pieces from 1egg and the eggs into the masala and coat it with masala very gently otherwise egg slices will damage.
• If you required add very little water and add little garam masala powder ,green chilli slices and cover it with lid and let it cook with very slow flame,so that egg slices will abserved the masala(4-5mints)
• Then check the egg fry it will be dry then switch off the flame.
• Your egg fry is ready to eat serve hot with with rice or roti adding some coriander leaves.

Tomato Rice

Ingredients :-

• Rice - 1 cup (Basmati Rice /you can take any rice)
• Tomato - 4 Medium finely chopped 
• Ginger and Garlic paste - 1tbsp
• Onion - 2 Medium finely chopped 
• Green chilli - 2 chopped 
• Chilli powder -1tbsp
• Turmeric powder -1/2tbsp
• Salt as per taste 
• Oil
• Mustard seeds - 1tbsp
• Cinnamon - 1piece
• Cardamom - 2 pieces 
• Cloves - 2-3 pieces 
• Curry leaves - 1string
• Crushed black pepper - 1/2tbsp
• Coriander powder - 1/2tbsp
• Cumin powder - 1/2tbsp
• Water

Method :-

• First wash the rice with water and soak the rice with water for 10-20mints.
• Then drain the rice and keep aside.
• Then take a pan or a pressure cooker and heat 2tbsp of oil keep the flame on low and add the mustard seeds and let it be crackle them, then add the curry leaves and sauté it for few minutes.
• Then add the chopped onions and cinnamon,cardamom,cloves and sauté it till the onions turn transparent.
• Then add the ginger and garlic paste,chopped green chilli  and sauté it nicely till the raw smell will go off.
• Now add the finely chopped tomatoes,salt,turmeric powder,chili powder,coriander powder,cumin powder,crushed black pepper powder and mix it very nicely and if you required you can add very little water also.
• Mix the masala properly and sauté it till the tomatoes should soften and become pulpy and start oil releasing from the masala.
• Then add the soaked rice and stir the rice with the tomato mixture properly and sauté it for a minutes.
• Then add the water as per requirement for a soften consistency in the rice in this time you just check the salt if you required you can add.
• Then cover the pressure cooker lid and cook for 2 whistles on medium flame. To get more soften rice you can also cook for 3 whistle also.
• Then switch off the flame and wait for the pressure settles down on its own.then remove the lid and gently mix the rice .
• Tomato rice is ready to eat serve hot with any chips or papad.

(Note:- 1-if you want you can fry little cashews and decorate in top of the tomato rice.

             2- Here I am using the pressure cooker for preparing the tomato rice if you want you can use a pan/Handi to prepare the tomato rice with same process but in medium flame it will take 15-20mints)

Gajar Halwa/Carrot Halwa

Gajar Halwa

Ingredients:-

• Carrot/Gajar - 1 kg
• Sugar -1/2cup
• Milk - 1/2litter
• Ghee - 4-5tbsp
• Sweet end condensed milk - 1/2cup
• Cashew nuts - 10-12nobs
• Raisins - 2tbsp
• Almonds - 10nobs
• Pistachios - 5-10nobs
• Cardamom powder - 1tbsp

Method :-

• First wash the carrots peel and grate it nicely and keep it aside.
• Heat the ghee in a pan,once Ghee is hot then add all the dry fruits and saute it for few minutes then take it out into the ghee and keep it aside.
• Then in the same pan add the grated carrots into the ghee and stir it nicely for 10-15 mints till it leaves raw smell and it starts soft.
• Then add the sugar and mix it properly.
• Then add the milk into the carrots and mix well.let it to boil and keep stirring occasionally.making sure Carrots are uniformly cooked and doesn't burnt from the bottom. Let it cook for 1/2an hours with medium flame.
• Cook it nicely till the milk is evaporated completely.
• Once the milk evaporates the carrots will be almost cooked then add the condensed milk/milkmaid and mix well.
• Again let it cook for some more time till the carrots cook properly and the milk evaporates completely. In between keep mixing and mashing till Carrots are well cooked.
• Then add the cardamom powder and chopped all dry fruits then give a good mix and switch off the flame.
• Then let it cool and serve Carrot Halwa garnished with chopped pistachios.

Mutter Paneer

Ingredients :-

• Paneer - 250gm
• Fresh or frozen peas - 1cup
• Onion - 2big sized chopped roughly 
• Ginger and garlic paste - 2tbsp
• Tomato - 2big sized chopped roughly 
• Coriander powder - 1tbsp
• Cumin powder - 1tbsp
• Chilli powder - 2tbsp
• Garam masala powder - 1tbsp
• Turmeric powder - 1/2tbsp
• Salt as per taste 
• Oil /Butter as per requirement (1/2cup)
• Cumin seeds - 1/2tbsp
• Bay leaf - 1
• Finely chopped coriander leaves - 1tbsp
• Fresh cream - 2tbsp

Method :-

• Turn on the flame and heat a pan,once the pan is heat add 2tbsp of oil into the pan and let the oil to heat.
• Add the sliced onions and sauté it for 3-4mints till it became soft then add the ginger and garlic paste and again sauté it for few minutes on medium heat.
• Then add the chopped tomatoes and very little salt into it and mix it properly.
• Cover the pan and let it cook for 4-5mints with medium flame till the the tomatoes are become soft.
• Turn off the flame and let it cool down the fried masala.
• Then put the fried onion and tomato into the blending jar and blend it into a thick paste.(do not add water)
• Again turn on the flame and heat the same pan,once pan is heated add 2tbsp of oil into the pan and let it heat.
• Then add the cumin seeds and Bay leaf and sauté it for few seconds then add the red chilli powder into the oil and mix it.
• Then add the prepared masala paste into the oil and mix it nicely and cook it for few minutes on medium flame.
• Then add the cumin powder,coriander powder,turmeric powder and mix it nicely.
• Let it cook for few minutes till the oil starts separating from masala on medium flame.
• Then add the peas and cook it with masala gravy for another 3-4minutes.
• Then add the paneer (cut into small cubes) and salt and mix it properly.
• Then add the garam masala powder and Kasuri methi and mix it properly.
• Then add 1/2glass or as per your gravy requirement add water into it and stir it nicely and let it cook for some more time until everything gets blended well.
• You can adjust the consistency of the gravy according to your preference.and check for salt also.
• Then add the fresh cream and mix it once and switch off the flame.
• Your beautiful receipe Mutter panner is ready to eat. Garnish with finely chopped coriander leaves and serve with any roti or rice or pulao.