Egg Masala I Dim Khasa I How to make restaurant type Egg curry at home

Egg Masala or Dim kasha is another delicious recipe from Bengali cuisine. It is similar to masla Egg which is thick gravy based. This can go very well go with Rice or Roti.

Serving: 03 Person

Cooking time: 30 Minutes

What we Need:

Egg- 4 pcs.
Potato-1 pcs. (Big Size)
Onion-3 Medium Size
Turmeric-1 Tsp (1/2 for cooking and 1/2 for marinate process)
Cumin Powder-1 tsp
Dhonia powder-1tsp
Jeera (Cumin Seed)- 1/4 Tsp for thadka
Green chilli-3-4 nos. (3 for Paste)
Mustard oil-3/4 Cup (However you can take clear oil too)
Red chilli powder-1/4 Tbs
Ginger & Garlic Paste-1 tsp
Whole Cardamom-2 pcs
Whole Lang-2 pcs
bay leaf-2 pcs
Cinnamon-1 small stick for thadka
Dry Red Chilli-1 pcs for thadka
Cardamom & Cinnamon Powder together-1/2 tsp
Salt to taste

Preparation:

First take Eggs and washed full potato (don't chopped) and boiled together for 2-3 whistle in a pressure cooker.
Wash 2 Onion and chopped it, and keep aside.
Open the Pressure cooker and peel off the Potato and egg. Divide the potato in 4 even size.
Toss the Egg with Salt, Turmeric keep aside, with a knife strike on the egg, so it won’t spit off the kadhai.
Now you have to make paste of Tomato, Green chilli and Onion. you have to make a smooth paste.
Heat oil in a kadhai, fry eggs and potato together and keep them aside. The both items should be golden brown.
Heat some more oil in the kadhai, add bay leaf and small amount jeera and other whole spices.
Once you hear the crackling sound add previously chopped onion turn it golden color. Add garlic and ginger paste to it. saute for some time.Cook for a minute.
Add the paste to it, add turmeric, salt and red chilli powder, Dhonia powder and coriander powder. You have to cook this mix till you see some oil coming out of it.
Add Egg and Potato and sauté for some time so the masala mix evenly with them.
This will be thick gravy so you have to add very small amount of water, cover with lid.
Cook for 3 minute and add Cardamom & Cinnamon powder, now your curry is ready.
Serve it hot with Rice or Roti.

Comments

Kumro phuler Bora (Pumpkin Flower Pakora..)

Pumpkin flowers or Kumro phul is one of the favorite food item. It is one of the favorite food starter in Bengali cuisine. But now a days its almost forgotten recipe. So today i am sharing this recipe which can be very simple and quick to make. It is pure vegetarian recipe. Serving: 3 Person Cooking time: 15 Minutes What we Need: Rice flour-1.5 Cup Besan-1/2 Cup Kalonji-1/2 tsp Green chilli pate-1/2 tsp Turmeric-1/4 tsp Salt to taste Oil to fry-2 Cup Preparation: Cut the stem of the flowers and wash them gently and rinse the water. Keep them aside and wait till all flowers gets fried up. Take 2 cup oil and heat it up. Oil qty to be adjusted based on qty you need. as we required for deep fry. Now we have to prepare the batter using Rice flour 1.5 Cup, Besan 1 Cup, Kalonji-1/2 tsp, Green chilli Paste, Turmeric and Salt to taste. Add 1tsp hot oil in the batter, this will make the Pakora real crunchy. Now dip the flower one

Mourala fish curry with Bringal (Bengali fish Curry)

Mourala fish is another tasty river fish. They are very small in size. People used to avoid to eat those small fishes due to cutting & cleaning time it required. But believe me if you afford to take the effort then this fish will be much more tastier than the Big fishes. What we Need: Morrala Fish- 250gm Brinjal-1Pcs (Medium Size) Potato-1 pcs. (Medium Size) Turmeric-1 1/2 tsp ( 1/2 for cooking and 1 for marinate process) Jeera (Cumin Seed)- 2tsp (2 tea spoon for paste, 1/4 for Tadka) Green chilli-5 nos (3 for Paste and 2 for Curry) Kajonji-1/4tsp Mustard oil-3/4 Cup (However you can take clear oil too) Water-2 cup Salt to taste Preparation: Clean the fresh Mourala fish at running water, once we clean it properly there will be minimum smell. Then take a small bowl, where we are going to marinate the fish with Salt, 1/2 tsp Turmeric powder. And keep it aside. Then w

Stuffed Chalkumro with Sorse / Stuff Ash gourd with Mustard seeds/ Veg starter for Rice.

Chal Kumro / Ash Gourd also known as white pumpkin. Ash gourd have maximum water content low in calories, fat and protein and carbs, yet it is rich in fiber and antioxidants which is helpful for immune system. This dish can be a very good side dish. along with Dal and Rice. Most obviously it is a Bengali vegetarian recipe. Serving: 03 Person Cooking time: 15 Minutes What we Need: Ash Gourd/ Chal Kumro- 6 pcs Mustard seeds -1 Bowl Green chilli- 1/4 Cup Frying Oil- Turmeric- a Pinch Salt to taste Preparation: First take the Ash gourd/ Chal kumro wash and peel off the skin. Cut the Ash gourd in round -round pieces. The thickness of each piece should be around 1 inch. Now with a knife cut in a middle side so that pocket shape for stuffing. Boil them to 50% in a bowl by adding some turmeric and some salt. Do not forget to add salt in the water. Make stuffing paste with musta

Methi Paratha I Methi ka Paratha I How to make Flatbread / Indian Roti with Fenugreek Leaves I Health Breakfast-Methi Paratha

Methi paratha recipe is of the popular paratha / Indian flat bread recipe. Methi paratha is a healthy and tasty whole wheat flatbread made with Fenugreek leaves. These Fenugreek flatbread is a healthy alternative to plain Paratha / Alu Paratha and packed with more flavors and nutrition. Methi paratha is a quick and healthy breakfast or Light dinner option. Fenugreek aka Methi leaves is easily found in Indian vegetable Market. And it also does not really demand any side dish or vegetables. Serving: 5 Parathas (For 3 Person) Preparation time:35 Minutes Cooking time: 25 Minutes What we Need: Methi- 1.5 Cup Whole Wheat Atta-2.5 Cup Ginger- 1/2 tsp Ajwain (Carom Seeds)- 1/2 tsp Water-1.5 Cup Chopped Green Chilli-2 pcs Clean oil-1/2 tsp (For kneading the dough) Salt to Taste Oil / Ghee- 5 Tsp Preparation: Wash and rinse 1.5 cup tightly packed Methi leaves very well in water. Drain and chop the Methi leaves finely and keep aside.

Bengali Style Egg Curry (Dimer Jhol)

Egg Curry (Dimer jhol) is most widely cooking item across India, however style of cooking is almost every part of India. Today I am sharing Egg curry mostly cooked in our north eastern region of India where we tend to put potato in it. This dish will be very simple to cook and very much different from Egg dishes that cooked in our restaurants. This will be simple dish with less masala which should be soothing to our health too. Serving: 03 Person Cooking time: 30 Minutes What we Need: Egg- 3 pcs. Potato-1 pcs. (Big Size) Onion-2 Medium Size Turmeric-1 Tsp (1/2 for cooking and 1/2 for marinate process) Jeera (Cumin Seed)- 21/4 Tsp (2 tea spoon for paste, 1/4 for Tadka) Green chilli-3-4 nos. (3 for Paste) Mustard oil-3/4 Cup (However you can take clear oil too) Red chilli powder-1/4 Tbs Water-2 cup Cardamom & Cinnamon Powder together-1/4 tsp Bay leaf-2 Nos Salt to taste

Veg. Dum Biryani / Vegetable Dum Biriyani Recipe

Veg Dum Biryani is one of the most famous Indian traditional recipes made with some easily available ingredients. Though its lengthy cooking process but it can be mouthwatering dish in any day. This irresistible delicacy makes for a perfect wholesome meal, made with rice, spices and veggies, Biryani is often prepared for special occasion and festivals. It tastes best when served with Raita. This biryani recipe is the almost traditional way of making Biryani in a Handi, sealed with Foil paper and slow-cooking. However, you can add your favorite vegetables or Panner to enhance the taste of it or give yourself touch. What we Need: Basmati Rice- 250 gm Carrot-1/2 Cup raw Beans-1/2 Cup raw Potato-1pcs Cauliflower-250gm Green Peas-125gm Capsicum-1pcs (Medium Size) Onion-4pcs (2 for biryani barista and 2 for mix vegetables) Garlic and Ginjer paste-1 1/2 tsp Tomato-1 1/2 cup (2 medium size) Cashew-1/2 cup Broken Curd-3tsp Jeer

Authentic Bengali Bottle Gourd dal / Lau Daal.

Today I am sharing recipe of Bottle gourd dal (lentil), with Masoor dal (Red lentil). which is most popular dal in India with the fact it is most nutritious among another available dal. However, this recipe can also be cooked with Moong dal as well, will share that some other day. Authentic Bengali style Bottle gourd dal is a popular side dish that will go very well with Rice and fries. Serving: 03 Person Cooking time: 20 Minutes What we Need: Masoor Dal (Red Lentil)-1 Cup Bottle Gourd / Lau- 1 Cup chopped in a dice shape Turmeric-1/2 Tsp Chopped Coriander leaves- A bunch of Green chilli-2 nos. Salt to taste For Thadka: Mustard oil-1-2 tsp kalonji-1/4 tsp Jeera/ Cumin seeds-1/4 tsp Dry Red chilli/ Sukno lanka-2 pcs Jaggery-1/2 tsp Preparation: Wash 1 cup of Masoor dal in water, take it in a pressure cooker. For 1 cup Masoor dal you can add 3 cups of water. Add

Riya's Cook Book

Search This Blog