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1) Egg Bhurgi:

Serves: 2 person
Cooking time: 10-15 minutes approx.

3 eggs, 1 onion (finely chopped), 1 tomato (finely chopped), 1 green chilly (finely chopped), 3 tablespoon coriander leaves, 3 tablespoon shimla mirch / green capcicum, Salt to taste, 2 tablespoon oil, 1 teaspoon red chilli powder, 1/2 teaspoon Haldi/Turmeric, 1 tablespoon tomato sauce (optional), 1 tablespoon soya sauce (optional).

Cooking steps:
1. Break and beat eggs and keep them aside. You may add salt to the egg if you so desire.

2. Heat oil in a pan, add the onions.

3. Sauté the onions till they are a light brown. Add green chiliy & stir for 1 minutes.

4. Add the tomatoes and stir for 2 minues, add green capcicum stir for another 2 minutes.

5. add salt, turmeric, all sauces and red chilli powder.

6. Once the tomatoes are cooked (they should be completely mashed), add the eggs. Stir vigorously and continuously.

7. The egg will get scrambled and absorb the flavour of the gravy. Cook the eggs till the gravy gets dry.

8. Add corriander leaves and stir for 1-2 minutes.

9. Your egg bhurji is ready now.


2) Chicken curry:

Serves: 4 person
Cooking time: 30 minutes approx.
3 tablespoon(s) oil, 2 onion(s) grated, 2 tablespoon(s) garlic paste, 1 teaspoon(s) ginger paste, 1 cup(s) yoghurt beaten till smooth, 2 tomatoes grated or finely chopped, 1 teaspoon(s) red chilli powder, 2 teaspoon(s) coriander powder, 1 teaspoon(s) cumin powder, 1/2 teaspoon(s) turmeric powder, salt and freshly milled pepper to taste, 12 medium pieces (about 800 grams) of chicken, 1 cup(s) hot water, 1 teaspoon(s) curry powder or hot spice mix (garam masala) powder, finely chopped fresh coriander to garnish.
Cooking steps:
1. Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown.

2. Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates.

3. Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned.

4. Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.

Serve hot garnished with coriander leaves.


# Using clarified butter (ghee) makes this dish more flavorful.

# Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.

# Keep some extra amount of hot water ready if more gravy is desired.

Serve hot with: Steamed rice or Indian bread (Roti).


3) Chicken biryani:

Serves: 4 person
Cooking time: 30 minutes approx.
8 medium pieces (about 800 grams) of chicken, 2 cup(s) flavored rice(basmati), 4 cups water, 1 cup(s) yoghurt, 1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders, 1 tablespoon(s) each of ginger and garlic pastes, 2 tablespoons clarified butter (ghee) / butter, salt to taste, 2 medium sized onions cut into fine rings, browned onion rings and finely chopped coriander leaves for garnishing.
Cooking steps:
Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.

1. Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s).

2. Cover and cook on low level for another 12 minutes or till the chicken pieces are half done.

3. Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated.

Garnish with crunchy brown onions and finely chopped coriander leaves.


# Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.

# If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little.

# To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.

# Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.

Serve hot with: Yoghurt or any other yoghurt salad dish of your choice.


4) Tandoori Chicken:

Serves: 4 person
Cooking time: 30 minutes approx.
1 kg skinless chicken pieces of your choice, 6 tbsps Tandoori Masala, 1 cup yogurt, 1 tsp garlic paste, Salt to taste, 1 cup vegetable/ canola/ sunflower cooking oil, 1 tbsp Chaat Masala (available at most Indian grocers) to garnish, Onion rings to garnish, Lemon wedges to garnish
Cooking steps:

# Make shallow diagonal slashes in the chicken pieces and keep aside.

# Mix the Tandoori Masala with the yoghurt, 2 tbsps cooking oil and salt to taste and make a smooth paste.

# Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.

# Put all the pices and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12-18 hours.

1. Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.

2. If you don't have a grill you can also bake the chicken. Preheat your oven to 180C/ 350F/ Gas Mark 4. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.

3. Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked.

4. When done, place chicken in a plate or platter and sprinkle Chaat Masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.

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