Cauliflower with Rohu Fish curry

Ingredients :-

• Cauliflower – 1 medium sized
• Potato – 2 nobs cut into halves
• Tomato – 1 chopped
• Fish pieces – 4-5 (i am using Rohu fish)
• Onion – 1 large sized chopped nicely
• Ginger and garlic paste – 1 tbsp
• Chili Powder – 1 tbsp
• Turmeric Powder – 1 tbsp
• Garam Masala Powder
• Salt as per taste
• Oil(I am using Mustard Oil)
• Coriander leaves – 1 tbsp

Instruction :-

• First wash the fish pieces properly then add little salt and turmeric powder, marinate the fish and keep aside.
• Cut the cauliflower with medium pieces and cut the Potato into half pieces, wash it properly and keep it aside.
• Take a kadai/pan add 2 tbsp of oil for hot, once oil is hot then add the marinated fish pieces and fry it nicely from both the aside till golden brown and keep it aside.
• In the same pan add Cauliflower and potato pieces and fry it with medium flame till the raw smell go off  then remove it to a plate and keep it aside.
• In the same pan add little more oil, once oil is hot then add the chopped Onion and saute it nicely.
• When it is translucent then add the ginger-garlic paste and saute it with medium flame.
• Then add the chili powder, turmeric powder and mix it nicely, then add the chopped tomato, little salt into it and mix it.
• If required then add little water and let the masala cook properly and when it start living oil then add the fried cauliflower, potato and mix it with medium flame for 3-4 minutes.
• Now add two glass of water and mix it, then cover the lid and let it boil with medium flame.
• When the gravy start boiling then add the fried Fish pieces ,then cover the lid and let it cook .
• Once the vegetables are well cooked and the gravy thicken slightly then add the garam masala powder and let it cook for another 2-3 minutes.
• you can keep gravy as per your requirement and switch off the flame.
• Now your Cauliflower with Fish curry is ready to eat.
• Serve hot with rice as a side dishes, garnish with coriander leaves

https://youtu.be/ewOrSL3txdQ

Egg Malai Curry

 

Ingredients :

  

• 5 nobs Boiled Eggs
• 3 nobs Onion(roughly chopped)
• 2 nobs Green Chili
• 2 tbsp Ginger and Garlic paste
• 1 tbsp Cumin Powder
• 1 tbsp Black /pepper Powder
• 1 tbsp Garam masala powder
• 3 tbsp Chopped Coriander leaves
• 200 ml Milk
• 3 tbsp Oil
• 2 tbsp Butter
• Salt as per Taste

INSTRUCTIONS :
 

• Boil the Egg and cut into halves.
• Put the roughly chopped onions and green chillies into a blender and blend into a smooth paste.
• In a pan add 2 tbsp of butter, once it heat the add sliced eggs and sallow fry it from both side very carefully.
• In a kadai, add oil for heat, add the onion-chilli paste and cook it for 2-3 minutes.
• Now add the ginger-garlic paste and Mix it nicely, keep cooking in low flame, string often for around 15 mints in low flame till it change the colour and the raw smell go off.
• Add milk with low flame and mix it well with the masala.
• Now add the cumin Powder,Pepper Powder, garam Masala and salt mix it well and let it cook till oil the separated from Masala.
• If required add some water to make gravy and let it boil for few minutes.
• Add fried egg halves into the gravy, yolk side down to absorb the spices.
• Cover and cook it with low flame for few minutes.after few minutes turns the egg halves yolk side up.
• Finally add chopped coriander leaves, butter on to mix well.Cook covered for few minutes till oil separated.
• Your Egg Malai Curry/Egg Malai Masala is ready to eat . serve hot with Roti/Nan/paratha and enjoy .

Prawn Malai Curry

 

Ingredients

• Sized Prawn - Peeled and cleaned - 1 kg

• Coconut Milk - 1 glass

• Onion – Thinly chopped - 1 cup

• Ginger+Garlic Paste - 2 tbsp

• Oil As per requirement 

• Butter OR Ghee -2 tbsp

• Tomato Paste - 1 nob (optional)

• Bay Leaf -2 nobs

• Cinnamon Stick -1

• Cloves - 4 nobs

• Green Cardamom - 3 nobs

• Dry Whole Red Chilies - 2-3 nobs

• Turmeric Powder - 2 tbsp

• Red Chili Powder -2 tbsp

• Cumin Powder - 2 tbsp 

• Garam Masala Powder - 2 tbsp

 Method :-

• In a bowl, add turmeric, salt, prawns toss evenly (to smear turmeric n salt all over prawn).

 

• Heat the pan/kadai over medium flames, add 3 tbsp of oil and sauté the shrimp till they turn light golden and then remove immediately(Takes about 6-8 minutes)

• In the same wok, add 2 tbsp of oil and 2 tbsp of butter, bay leaf, whole red chili, onion, and sauté till onions are transparent  (3 minutes).

• Add ginger-garlic paste, saute it for few minutes.

• Then add the chili powder and all spices, sauté for another 2 -3 minutes, till everything is mixed and cooked slightly.

• Now add coconut milk, tomato paste, sauté and let the curry (sauce) simmer and cook for about 4 minutes over low heat.

• Once it masala cook well and start living oil,Add fried prawns, mix it properly then cover the pan with a lid and let it cook on medium heat for 7-10 minutes.

• Take off the lid, add garam masala powder, sauté the curry one last time and switch off the heat.

• Transfer to a serving bowl and serve hot with roti/rice.

Pabda Fish Curry

Ingredients:

• Pabda Fish -  3-4 Medium sized
• Panch Phoran  - 1 tsp
• Mustard Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Garlic cloves - 4-5 Nobs
• Green chilies : 3-4 or as per taste
• Turmeric powder : 1 tbsp
• Red chili powder - 1 tbsp
• Dry red Chili - 2 nobs
• Salt -  as per taste
• Coriander leaves (fresh) : ½ cup finely chopped (must have)
• Mustard oil as required

Method :

• Wash the fish thoroughly and smear them evenly with generous amount of salt and turmeric powder. Keep aside for 15 minute.
• For preparing Masala paste,take a blender,add the mustard seeds,cumin seeds,garlic cloves,green chilies add little water and blend it to mate a fine paste and keep it aside.
• Heat a large fry pan or kadhai and add the mustard oil enough for frying the fishes.
• Once the oil is smoking hot, carefully place the fish one by one, maximum two or fish at at time. Do not overcrowd the pan.
• Fry the fish lightly (do not brown or over brown the fish). Just 3-4 minute on each side,Remove the fishes from the pan .
• Add more oil if requires,Once the oil is hot enough add the Panch Foran ,dry red chili and saute it ,As soon as the seeds starts to crackle, add the Mustard paste.
• Lower the heat, saute the masala.add some slitted green chilies,chopped Tomatoes Add turmeric powder, pinch of red chili powder, salt to taste.
• Saute nicely till the masala starts separating from the pan,Add two cups of warm water, cover the pan.
• Once the water starts boiling, carefully dip the fish in the gravy,Cook uncovered on low heat for 5 more minute.
• Add the chopped coriander leaves, give it a stir.
• Close the lid for 2 minute, and switch off the heat.
• Serve hot with white rice.

Butter Chicken

Ingredients :-

• Chicken Skin less - 1/2 kg
• lemon Juice - 1 tbsp
• Salt as per taste
• Cumin Powder - 1 tbsp
• Coriander powder - 1 tbsp
• Garam masala Powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Red Chili Powder - 2 tbsp
• Kasturi methi - 2 tbsp
• Ginger and Garlic Paste - 2 tbsp
• Onion(finely chopped) - 2 nobs
• Tomato (pure) -  3-4 nobs
• Oil
• Butter - 3 tbsp
• fresh Curd - 1/2 cup
• Fresh Cream
• Cinnamon - 1 inch
• Cardamom - 2-3 nobs
• Bay leaf - 1 nob
• Cumin seeds - 1/2 tbsp
• Clove -6 nobs
• black Pepper - 8-10 nobs
• Coriander leaves(chopped) - 1 tbsp
• Sugar - 1 tbsp

Method :-

• Wash the chicken under running water properly,then add the lemon juice,curd,little oil,kasuri methi,turmeric powder,ginger and garlic paste,little Garam Masala powder,salt,chili powder and marinate it nicely,then Refrigerate for at least 3-4 hours.
• Know take a pan add 1-2 tbsp of butter and once  the butter became hot then add the marinated chicken into it.
• Fry on high flame till all the moisture evaporates. keep stirring constantly to prevent burning.cook till it is cooked.
• Then transfer the cooked chicken into a plate and keep it aside.
• In the same pan add another 1 tbsp of oil and add Onions and saute it for 2 minutes,then add the ginger garlic paste and mix it,then add the chopped Tomato,Cashew nuts and mix it nicely for 2-3 minutes.
• Then add the salt,chili powder,turmeric powder,Garam Masala powder,little sugar,cardamom,cinnamon,bay leaf,clove,black Pepper and some water into it.
• Then mix the mixture nicely and let it cook with low flame for 10-15 minutes . Then transfer it to a bowl and let it cool down.
• Then Blend the mixture to make a fine puree and keep it aside.
• Know take a pan add 2 tbsp of butter into it once butter is heat add cumin seeds when it start crackling,then add the Masala pure into it and let it cook for 5 minutes.
• When the gravy cook nicely then add the cream into it and mix it nicely,then again let it cook for 2-3 minutes,if required add salt and water as per your gravy requirement.
• Finally add the cooked chicken into it and little kasuri Methi,then let it cook with medium flame for 5-7 minutes till the gravies became simmer.
• Know your yummy Butter Chicken is ready to eat,Garnish it with Cream and chopped coriander leaves and serve hot with Rice/Chapati/Butter Roti as per your choice and enjoy!!!

Pohala Fish Curry

"Pohala" fish is a common fish in Odisha .we can get it in local market in different size through out the year. This curry is a spicy fish curry prepared with mustard gravy and you can enjoy this curry with hot steam rice.

Ingredients :-

• Pohala fish - 300 gm
• Mustard seeds - 2 tbsp
• Cumin Seeds - 1 tbsp
• Dry red chili - 2-3 nobs
• Garlic cloves - 6-7 nobs
• Onion - 1 big sized(Slice it nicely)
• Tomato - 1
• Potato - 1 (optional)
• Turmeric powder - 1 tbsp
• Salt as per taste
• Mustard Oil(you can take any oil)
• Panch Phuran - 1/2 tbsp
• Chopped coriander leaves - 2 tbsp
• Water as per gravy requirement

Method :-

• Clean and wash the fishes properly and then marinate the fish with little salt and turmeric powder and keep it aside.
• Cut the potato with slices wash it and keep it aside.
• Then we will make the Masala paste,for that take the blender add the mustard seeds,cumin seeds,dry red chili,Garlic cloves add little water and make a fine paste and keep it aside.
• Heat oil in to a pan, once oil is hot then fry the marinated Pohala fishes Very carefully with medium flame till golden fry and keep it aside.
• Fry the Potato sliceses into the same pan for few minutes and keep it aside.
• Now in the same pan we will prepare the Curry.
• In the Same pan add little oil(2-3 tbsp),once oil is hot then add the panch phuran and let it crackle then add the chopped onion and saute it for few minutes.
• Then add the Mustard paste  and mix it nicely,then add the chopped tomato,turmeric powder,salt mix it nicely and cook it with medium flame for  6-7 minutes.
• Then add the fried potatoes into the masala and mix it nicely for 2 minutes.Then add 1 or 2 glass of water mix it and let it cook for few minutes cover with lid.
• Once the Gravy start boiling then add the fried Pohala Fishes and let it cook cover with lid in low flame.
• Once the Potato cook Properly and the gravy will be little bit thick then turn off the gas and garnish with coriander leaves.
• Now your Pohala Fish Curry is ready to eat,serve hot with white steam rice and enjoy. 

Dahi wala Chicken Curry

Ingredients :-

• Chicken - 500 gm
• Curd - 1 cup
• Onion chopped - 1 large sized
• Ginger and Garlic paste - 2 tbsp
• Oil - 1/2 cup
• Garam masala powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Cumin Powder - 1 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Clove - 3-4nobs
• Black Peppercorns - 5-6 nobs
• Bay leaves - 1 nob
• Cinnamon - 1 inch stick
• Black Cardamom - 1 nob
• Dry red chili - 2 nobs
• Coriander leaves (chopped) 

Method :-

• wash the chicken pieces,then marinate the chicken with nicely bitten curd,half turmeric powder,salt and keep it aside for 30 minutes.
• Heat oil in a pan,when oil is hot add cloves,cinnamon,cardamom,Bay leaves,black peppercorn,Dry red chilies and saute it for few minutes(3-mints)
• Now add the chopped onion and fry it until golden brown,then add the ginger garlic paste and cook it until the raw smell go.
• Now add the chili powder,coriander powder,cumin powder,turmeric powder and mix it nicely.(if required you can add little water and cook)
• Once masala is done then add the marinated chicken into it and mix well.if needed add the salt into it and mix it properly.
• Cook the chicken with masala until it cook properly with medium flame cover with lid and adding some water as per your gravy requirement.
• When the chicken is well cooked and the gravy become thick then add the garam masala powder and mix it nicely then again cook it for 5 minutes with low flame.
• Finally add the chopped coriander leaves and switch off the heat.
• Your Dahi Wala Chicken is ready to eat ,then serve delicious Dahi wala Chicken/Curd chicken hot with any kind of Roti/Paratha/Rice and enjoy.

Cauliflower with Fish Curry

Ingredients :-

• Cauliflower - 1 medium sized
• Potato - 2 nobs cut into halves
• Tomato - 1 chopped
• Fish pieces - 4-5 (i am using Rohu fish)
• Onion - 1 large sized chopped nicely
• Ginger and garlic paste - 1 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• Garam Masala Powder
• Salt as per taste
• Oil(I am using Mustard Oil)
• Coriander leaves - 1 tbsp 

Instruction :-

• First wash the fish pieces properly then add little salt and turmeric powder,marinate the fish and keep aside.
• Cut the cauliflower with medium pieces and cut the Potato into half pieces,wash it properly and keep it aside.
• Take a kadai/pan add 2 tbsp of oil for hot,once oil is hot then add the marinated fish pieces and fry it nicely from both the aside till golden brown and keep it aside.
• In the same pan add Cauliflower and potato pieces and fry it with medium flame till the raw smell go off  then remove it to a plate and keep it aside.
• In the same pan add little more oil,once oil is hot then add the chopped Onion and saute it nicely.
• When it is translucent then add the ginger-garlic paste and saute it with medium flame.
• Then add the chili powder,turmeric powder and mix it nicely,then add the chopped tomato,little salt into it and mix it.
• If required then add little water and let the masala cook properly and when it start living oil then add the fried cauliflower,potato and mix it with medium flame for 3-4 minutes.
• Now add two glass of water and mix it,then cover the lid and let it boil with medium flame.
• When the gravy start boiling then add the fried Fish pieces ,then cover the lid and let it cook .
• Once the vegetables are well cooked and the gravy thicken slightly then add the garam masala powder and let it cook for another 2-3 minutes. 
• you can keep gravy as per your requirement and switch off the flame.
• Now your Cauliflower with Fish curry is ready to eat.
• Serve hot with rice as a side dishes, garnish with coriander leaves

Egg Masala

Ingredients:-

• Egg - 4-5 nobs (Boiled)
• Ginger and Garlic paste - 2tbsp
• Onion(finely chopped) -  2 medium sized
• Tomato puree(from 2 tomato) - 1 cup
• Chili Powder - 2 tbsp
• Turmeric Powder - 1/2 tbsp
• Coriander Powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Garam Masala Powder - 1 tbsp
• Bay leaf - 1 piece 
• Cinnamon stick - 1 piece
• Cardamom - 2  pieces
• Clove - 2 -3 pieces
• Dry Red chili - 1-2 nobs
• Salt as per taste
• Coriander leave -  1 tbsp (finely chopped)
• Oil

Method :-

• First peel the boiled eggs and marinate with pinch of turmeric powder, pinch of chili powder,little salt and mix slowly and keep it aside.
• Heat oil in a pan and shallow fry the marinated eggs with medium flame until it became golden brown.
• After fry transfer the fried eggs to a plate and keep it aside.
• In the same pan add little oil , once oil is hot then add all dry masala (Bay leaf,clove,cardamom,cinnamon,dry red chili) and saute it for few minutes.
• Then add the chopped onions and saute it for few minutes,when it start changing the color then add the ginger garlic paste and again saute it.
• now add the chili powder, coriander powder,cumin powder,turmeric powder  mix it nicely and saute it for 2 minutes.
• Then add tomato puree,salt   stir it well and saute it till the masala start leaves oil from side.
• Then add water as per your gravy requirement and let it boil in medium flame for 5-10 minutes.
• Now add the fried eggs and cook it for another 5 minute ,then add garam masala powder and cook it until the gravy comes a nice consistency.
• Now Egg Masala is ready to eat, switch off the flame and Serve hot garnishing with chopped coriander leaves.
• Transfer the Egg Masala into a serving bowl and serve hot with rice/ Chapati/Paratha.

Prawn Malai Curry

Ingredients :-

• Prawn - 300 gm 
• Onion - 1 medium sized (finely chopped)
• Coconut Milk - 1/2 cup
• Tomato - 1 medium sized (chopped)
• Ginger and garlic paste - 2tbsp
• Red chili powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Green chili - 2-3 slitted
• Bay leaf - 1 nob
• Cinnamon stick -1 piece
• Cardamom - 2-3 nobs
• Garam masala Powder - 1 tbsp
• Mustard Oil

Method   :-

• First wash the prawn properly cut the sell and cleaned,then remove the veins from all the Shrimps,wash it nicely and keep it aside.
• Add 1/2 tbsp of turmeric and salt into the Prawn and marinate it properly and  keep it aside.
• Heat Mustard oil in a pan and shallow fry all the marinated prawns until it became light golden brown and keep it aside.
• In the same pan add another 1 tbsp off oil ,when oil is hot add bay leaf,cinnamon stick,cardamom and chopped onions and saute it until it became golden brown.
• Then add the ginger and garlic paste and saute it for few minutes, when raw smells go off add turmeric powder,chili powder,Cumin powder,salt and saute it for another few minutes.
• Then add Chopped Tomato and little water let it cook for few minutes .when it starts leaving oil from masala then add the fried Prawns in to it and mix it slowly and cook 2-3 minutes.
• Then add the Coconut milk and green chili  into it and let it cook with cover in  medium flame.
• After 5 minutes add little water(as per your gravy requirement)  mix it properly and again let it cook for another 5-8 minutes.
• Finally add 1/2 tbsp of garam masala into the gravy and mix it nicely then switch off the flame and rest it for another 5 minutes with lid.
• Your Prawn Malai Curry is ready to eat. Transfer it to a serving bowl and serve hot with white rice/ Pulao.

Chicken Handi/Murgh Handi

Ingredients :-

• Chicken - 500 gm
• Onion sliced - 2 large sized
• Tomato - 2-3 nobs
• Chopped Garlic - 5-6cloves
• Ginger paste - 1 tbsp
• Coriander seed - 2 tbsp
• Cumin  powder - 1 tbs
• Tomato chopped - 2 large sized
• Fenugreek leaves(Kasthuri Methi) - 1 tbsp
• Oil - 1/2 cup
• Salt as per taste
• Green Chili - 2 nobs (chopped)
• Turmeric powder - 1tbsp
• Chili Powder - 2tbsp
• Garam masala powder - 1 tbsp
• Curd - 1/2 cup
• Ghee - 1 tbsp
• Fresh Cream - 2 tbsp (optional)

Method :-

• Take a pan heat oil and ghee  then add the chopped  Onions and saute it few minutes until it became brown then take it out and keep it aside.
• In the same pan add little more oil and add the chopped garlic and saute it few minutes then add the garlic paste and saute it then add the chopped Tomato  and cook it for few minutes.
• Then add the fried onions and cook further.
• Next add the coriander seeds, Cumin powder, chili powder,salt  and saute it for few minutes.
• When it cook properly  then add the chicken pieces and mix it nicely and let it be cook it with medium flame and cover the lid.
• After 5-7 minutes remove the lid and add the bitten yogurt(curd) and the fenugreek leaves and mix it nicely.
• Then cook for another few minutes until it became soft and tender. Finally add the garam masala, fresh cream and mix it nicely and cook till prepared with a cover on.
• Your Handi Chicken is ready to eat serve hot with Roti/Paratha/Rice and enjoy.

Dhaba Style Mutton Curry

Ingredients :-

• Mutton  - 1kg
• Onion - 800gm(sliced chopped)
• Ginger and garlic paste - 2-3tbsp
• Green chilli - 3nob
• Bay leaf - 2
• Salt as per taste 
• Garam masala powder - 1tbsp
• Cumin powder - 1tbsp
• Coriander powder - 1tbsp
• Chili powder - 2-3 tbsp
• Turmeric powder - 1/2 tbsp
• Oil - 1 cup
• Tomato - 2 nobs chopped 
• Dry Red chili - 2-3 nob
• Black pepper -1/2 tbsp
• Cinnamon sticks - 1 piece
• Cardamom - 2-3 nobs

 Method :-

• First wash the mutton properly and we will go for the marination,for that take a big bowl for marination.
• Then add the mutton,sliced onion,mustard oil,ginger and garlic paste,chili powder,turmeric powder,salt,coriander powder,cumin powder,meat masala and mix it properly with hand for marination keep it for 20-30 minutes.
• After 30 minutes we will start cooking for that take kadai/precursor cooker and switch on the flame.
• when the kadai/cooker is hot add the oil then add the dry spices( dry red chili,cinnamon,black pepper,bay leaf,cardamon)and saute it for 2 minutes.
• Then add the 1/2cup of chopped onion and saute it nicely till the onions became soft the add the chopped tomato,1/2 tbsp of chili powder,salt and saute it for few minutes then add the marinated Mutton and mix it nicely.
• let it cook with medium hit cover it with lid for 10-15 minutes. in between you need to mix it so that it will not stick in the kadai. it will leave water so no need to add water in it.
• After 15 minutes mix it nicely and again let it be cook another 20 minutes or you can put it into the presser cooker(as per your gravy requirements add the water) and give it 3-4 whistle as per your mutton quality.
• Let it be cool down the cooker then open the lid and add little garam masala powder and mix it nicely . Your Dhaba style mutton curry is ready to eat . Serve it with white rice or Roti and enjoy you meal.

Fish Mustard Gravy/ Sorsa fish

Ingredients :-

• Fish (Rohu/catla) - 1/2kg
• Tomato - 1nob
• Onion - 1nob(cut into slices)
• Garlic cloves - 6-7nobs
• Mustard seeds - 2tbsp
• Cumin seeds - 1tbsp
• Green chilli - 2nobs
• Chilli powder - 1tbsp
• Turmeric powder - 1tbsp
• Salt as per taste 
• Oil - 1/2cup
• Panch foran - 1tbsp
• Fresh coriander leaves - for garnishing 

Method :-

• Wash the fish pieces properly and marinate with 1/2tbsp of salt and 1/2tbsp of turmeric powder and keep it aside.
• Then we will prepare the masala paste so for that take a blender and add the garlic cloves,mustard seeds,cumin seeds,green chilli 1nobs,tomato and grind it nicely to make a fine paste and keep it aside.
• Heat oil in a pan and fry the marinated all fish pieces one by one from both sides till golden colour and keep it aside.
• In the same pan add little more oil and when oil is hot then add the panch foran let it to crackel.
• Then add the sliced onions and sauté it for 2mints till it transparent then add the mustard masala paste and mix it.
• Then add the turmeric powder,chilli powder,salt and mix it properly .if you need add some water and mix it properly and let it cook with medium heat for few minutes.
• Once the mixture starts boiling and start separating oil then add the fried fish pieces very slowly.
• Then slowly coat fish pieces with masala mixture.
• If you need you can add little water and gently stir it and cover the lid and cook it for few minutes.
• After 5-7mints checked the fish gravy as per your requirement switch off the flame.
• Then Garnish it with coriander leaves and serve hot with rice .

Mangalorean Chicken Curry

Ingredients :-

• Chicken - 500gm
• Curd - 1/2 cup
• Ginger and garlic paste - 2 tbsp
• Turmeric powder - 1tbsp
• Dry  red chilli - 4-5nobs
• Salt as per taste 
• Oil as per requirement 
• Garlic cloves - 5-6 cloves
• Tamarind paste - 2tbsp
• Scraped coconut - 1/2cup
• Onion - 2 large finely chopped
• fenugreak seeds - 1/2tbsp
• cumin seeds - 1tbsp
• coriander seeds - 1tbsp
• Black papper - 1tbsp
• curry leaves -1 string
• mustard  seeds - 1tbsp

Method :-

• first we will do marination so,wash the chicken and keep it aside then in the chicken add 1tbsp of ginger and garlic paste , 2tbsp of curd, turmeric powder,little chili powder and mix it nicely and keep it aside for 15mints.
• Then take a pan add little oil. Once oil is hot add the cumin seeds,coriander seeds,fenugreek seeds,dry red chilli and sauté it for few minutes then remove from heat and keep it aside.
• In the same pan add another 1tbsp of oil and when oil is hot add half chopped onion,garlic cloves,scraped coconut and sauté it few minutes till the onions are soft.
• Allow all spices to be cool.Then take all the fried masala,put it into the blender and make fine paste adding little water.
• Take a pan add some oil , once oil is hot add the mustard seeds and let it crackle then add the curry leaves and chopped onions and sauté it for few minutes till the onions are become transparent.then add the ginger and garlic paste and sauté it for few minutes till the raw smells go out.
• Then add the marinated chicken and mix it nicely ,let it cook for 5-10mints with low flame.
• Then add the prepared masala paste,turmeric powder,salt mix it nicely and let it cook with the lid closed.
• Then after 5mints add the tamarind paste into the chicken gravy and again let it cook until the chickens are well cooked.
• Then check the gravy consistency  As per your requirment and the chicken should well cooked with the gravy.
• Once the chicken is cooked then add the chopped coriander leaves and switch off the flame.
• Your chicken curry is ready to eat . serve hot with rice or roti.

Egg Masala Gravy

Ingredients : -

• Egg - 4-5nobs boiled and peeled 
• Tomato - 2 nobs and make it purée 
• Onion - 2 medium sized cut into slices 
• Ginger and garlic paste - 2tbsp
• Chilli powder - 1-2tbsp 
• Turmeric powder - 1tbsp 
• Garam masala powder - 1tbsp 
• Cumin powder - 1tbsp
• Coriander powder - 1tbsp
• Kasuri methi - 1tbsp
• Bay leaf - 1piece
• Cardamom - 2-3piece
• Cinnamon - 1piece
• Black pepper powder - 1/2tbsp
• Coriander leaves - 1tbsp chopped 
• Oil as per requirement 
• Salt as per taste 
• Water for gravy 

Method : -

• Take a pan add 2tbsp of oil and allow to heat .  When oil is hot add the boiled and peeled eggs into it and let it fry till golden brown and take it out and keep it aside.
• In the same pan add little more oil and when the oil is hot add the dry spices ( bay leaf ,cinnamon,cardamom) and sauté it for few minutes.
• Then add the sliced onions and sauté it nicely till the onions are transparent, then add the ginger and garlic paste and sauté for few minutes till the raw smell go out.
• Then add all the spices one by one. Chilli powder,cumin powder,coriander powder,turmeric powder black pepper powder and mix it nicely then add the tomato purée again mix it  and let it cook for few minutes.
• Then add the salt,garam masala powder ,add little water and cook for few minutes till the masala cook and start living oil on top .
• Check the masala mixture if it's ready then add the water as per your gravy requirement and let it boil.
• When it starts boiling then add the fried eggs and Kasuri methi . Then cover it with lid and let it cook for 5-10minutes with medium flame.
• Then check your gravy consistency and switch off the flame.your egg masala gravy is ready to eat.
•  Remove it in to a bowl and sprinkle some chopped coriander leaves  and serve hot with any kind of roti/rice and enjoy your meal.

Mustard Chicken

This is one of the chicken recipes prepared with mustard gravy.here I am using mustard oil but you can use any cooking oil. This is very easy and tasty chicken gravy you can take it with rice/roti as your choice.so let's start....

Ingredients : -

• Boneless chicken - 1/2kg
• Mustard seeds - 2tbsp
• Cumin seeds - 1tbsp
• Dry red chilli - 2nob (you can use green chilli)
• Garlic - 5-6 cloves
• Ginger - 1/2inch
• Oil -2-3tbsp
• Salt as per taste 
• Lemon juice - 1tbsp
• Turmeric powder -1/2tbsp
• Tomato - 1small sized (optional)
• Onion - 1large sized cut into sliced 
• Coriander leaves - 1tbsp chopped 

Method :-

• First we will marinate the chicken. So wash the chicken pieces properly add lemon juice, salt, turmeric powder,little chilli powder and keep it aside for 10mints.
• Then we will prepare the masala so , take a bleander add the mustard seeds,cumin seeds,garlic cloves,ginger chopped and add little water and make a fine paste and keep it aside and grind the tomatoes to make purée and keep it aside.
• Know we will start cook so let's take a pan add 2tbsp of oil and allow to heat .
• When oil is hot add 1/2tbsp of mustard seeds and 1dry red chilli.when it starts crackling then add the sliced onion and sauté it nicely.
• When the onion get transparent then add the marinated chicken in to and sauté it nicely till the water observed from chicken and it will be like dry.
• Then add the mustard masala paste and mix it nicely then taste the gravy if you need add little salt,turmeric powder,chilli powder and tamato purée and 1/2 glass of water to make little gravy. mix it properly and let it cook for around 10 minutes. 
• Then check the gravy consistency and switch off the flame and sprinkle some chopped coriander leaves and serve hot with plain rice/roti.

Mutton Curry

Ingredients : -

• Mutton - 750gm
• Potato medium sized - 2nobs (optional)
• Onion - 4 big sized (2for paste and 2- for chopped nicely)
• Ginger and garlic paste - 1/2cup
• Red chilli powder - 2tbsp 
• Turmeric powder - 1tbsp
• Cumin powder - 1tbsp
• Coriander powder - 1tbsp
• Garam masala powder - 1tbsp
• Mutton masala - 1tbsp
• Tamato purée - 1cup
• Curd - 1/2cup
• Oil as per requirement (here I am using mustard oil but you can use any cooking oil)
• Black pepper (crushed) - 1tbsp
• Bay leaf - 1
• Cinnamon sticks - 1 medium piece
• Cardamom - 3nobs
• Cloves - 2-3pieces
• Salt as per taste 

Method : -

• First we will do marination so before that wash the mutton properly keep it aside.
• Then add curd,salt,1tbsp of turmeric powder ,1tbsp of chilli powder in to the mutton for marination. Then mix it properly and keep it aside for 2 hours in to the refrigerator .
• After 2hours take out the mutton from refrigerator and know we will start cooking.
• Wash the potatoes  and slices it little big sized.
• Then take a pan add little oil to heat then add the potato slices and fry it nicely till golden brown after that take it out from oil and keep it aside.
• Then in the same pan add little more oil for gravy. Then put all the dry masala.i.e bay leaf ,cardamoms,cinnamon ,clove and sauté it for 2mints.
• Then add the chopped onions and sauté it for few minutes till it will b transparent and golden brown then add the ginger and garlic paste and sauté it for 2mints then add the onion paste and mix it properly and sauté it for few minutes till the raw smell go out.
• Then add the chilli powder,coriander powder,cumin powder and mix it well , then add the tomato purée add salt and mix it nicely and let it cook for few mints till the masalas will be well cooked and the oil start separating to the masala.
• Then add the mutton masala and mix it well . Then add the marinated mutton into the masala and mix the mutton properly into the masala and let it cook nicely with medium flame for at list 1/2-1hours till the  mutton cook 80% properly. And make sure you have to check it in between so that it will not burn the masala in down.
• Check it nicely when the mutton we be 80%cooked  add the fried potatoes and mix it well.
• We need to cook the mutton into the pressure cooker to cook properly.
• Then take the pressure cooker add the mutton into it and add 1/2or 1cup of  warm water and mix it. Then cover the lid and wait for 2-3 whistles.(15-20mints)
• After 3 whistles switch off the flame and leave it for 5 minutes.
• Then open the pressure cooker lid and add the garam masala powder and mix.
• Know mustard curry is ready to eat. Serve hot with white rice or roti in lunch or dinner as your choice and enjoy your meal.

Curry leafs pepper Chicken

Ingredients : -

• Chicken - 1/2kg
• Onion - 2 nob roughly chopped 
• Ginger and garlic paste - 2tbsp
• Turmeric powder - 1/2tbsp
• Chilli powder - 1tbsp
• Coriander powder - 1tbsp
• Tomato - 2nobs chopped 
• Crushed black pepper - 2tbsp
• Curry leaves - 2tbsp
• Grated coconut (fresh) - 2tbsp
• Mustard seeds - 1/2tbsp
• Coriander leaves - 1tbsp (chopped)
• Salt as per taste 
• Oil as per requirement 

Method : -

• Wash the chicken properly and keep it aside.
• Take a pan and add oil to heat then add chopped onions and sauté it for few minutes then add the ginger and garlic paste and again sauté it for few minutes.
• Then add the chopped tomatoes,grated coconut,chilli powder,coriander powder, 1tbsp of black pepper And mixed properly then sauté it for few minutes (3-4mints) with lid.
• Then switch off the flame and let the mixture to cool down.
• Then put the mixture into the blender and make a nice thick paste.
• Then take the same pan/Kadhai heat oil for gravy add the mustard seeds and let it crackle then add the curry leaves and chicken pieces and sauté it for few minutes, then add the salt and crushed black pepper then sauté it for 2-3mints .
• Then add the prepared masala paste and mix it properly,put the lid and let it cook for 20-25mints. Check in between so that masala should not to burn.
• After 25mints check then chicken if it's properly cooked and your gravy consistency is ok then add the some more crushed black pepper ,chopped coriander leaves and mix it properly then again cook for 5mints with medium flame.
• Then switch off the flame and serve hot with plain rice/roti/nan as your choice and enjoy your meal.

Omelette Curry

Ingredients : -

For Omelette : -

• Egg - 4 nobs 
• Onion (chopped) - 1/2cup
• Green chilli - 1tbsp chopped 
• Turmeric powder - 1/2 tbsp
• Salt as per taste 
• Oil - 2tbsp

For Gravy : -

• Potato - 2nobs
• Onion - 1cup chopped 
• Ginger and garlic paste - 2-3tbsp
• Tamato purée - 1cup
• Red Chilli powder - 2tbsp
• Turmeric powder - 1tbsp 
• Garam masala powder - 1tbsp
• Bay leaves - 1 pieces 
• Coriander leaves - 1tbsp chopped 
• Salt as per taste 
• Oil 
• Cumin powder - 1/2tbsp
• Coriander powder - 1/2tbsp 

Method : 

First we will pepper the omelette for the gravy 

• Take a bowl break the eggs and  beat it nicely then add the chopped onion, green chilli, turmeric powder,salt and again beat it nicely to mix everything properly and keep it aside.
• Take a omelette pan add little oil and let it be hot then pour the omelette mixture into the pan with medium flame.
• Let it cook for 2-3 mints then fold it from both side to make like a roll shape and fry it properly from both sides then switch off the flame .
• Know take the egg omelette and cut it into 3-4 pieces and keep it aside.

Now we will prepare the gravy

• Cut the potatoes into the slices and keep it aside otherwise you can boil the potatoes also and keep it aside.
• Then take a pan heat 1tbsp of oil then add the potato slices and fry it till golden brown then remove the potatoes in to the bowl.
• Again add little oil in the same pan . When oil will be heat then add the bay leaf and chopped onion and sauté it for a minutes.
• When onions are light brown add ginger and garlic paste and again sauté it for a minutes.
• Then add the chilli powder,cumin powder,coriander powder, tamato purée and mix it properly add the salt also and let it cook for a minutes till the raw smell go off and the oil starts coming on top then add the potatoes and mix it properly.
• Then add the water as per your gravy requirement and mix it properly ,cover the lid and let it cook till the potatoes will soft till 5-10mints.
• Then check the potatoes to well cooked and also checked your gravy consistency .
• If it's done then add the omelette pieces mix gently otherwise it will break so take care of this.
• Then switch off the flame , add garam masala powder and sprinkle the chopped coriander leaves and serve hot with white rice or roti/chapati.

Fish Curry ( Odisha style )

Ingredients : -

• Fish - 1/2 kg ( rohu/Catla)
• Potato - 2-3 nobs (cut into slices )
• Onion - 2 nobs ( Finlly chopped )
• Ginger and garlic paste - 1/2cup
• Tomato pure - 1cup
• Bay leaves - 1nob
• Garam masala powder - 1tbsp
• Chilli powder - 2tbsp or as per your taste
• Turmeric powder - 1tbsp
• Cinnamon powder - 1 pinch
• Oil as per requirment
• Salt as per your taste
• Water
• Coriander leaves - 1tbsp chopped

Method : -

• Wash the fish pieces properly and marinate it with salt and turmeric powder and keep it aside.
• Heat a pan over medium heat and pour some oil for fish fry.
• Once the oil got hot add some Fish pieces slowly at a time and fry it from both side till golden color . Then take them out and keep aside.
• In the same oil add the potato slices , fry it till golden brown and keep it aside.
• In the same pan add some more oil and let it hot , once oil is hot put the bay leafs and chopped onion and let it fry for few minutes till golden brown, then add  the ginger and garlic paste and saute it for some mints then add the tomato purée and mix it properly and cook it till the mixture starts boiling for 4 -5 mints.
• Now add the chilli powder,turmeric powder,Garam masala powder , salt to taste . mix it properly and let it cook for few mints till the mixture starts leaves oil.
• Then add the potatoes and mix it properly for 2 mints then add the water into it and let the gravy start boiling and the oil start floats on top with medium flame.
• Then add the fish pieces slowly and let it cook in medium heat till the potatoes cook properly.
• As per your requirment keep the gravy and switch off the heat then sprinkle the cinnamon powder and chopped coriander leaves on top.
• Now it's ready to eat. Serve hot with plain white rice and enjoy your meal.