EGG BIRYANI

EGG BIRYANI

I love eating eggs be it in any form at any given time of the day. When I do not have the time to make Egg Curry and Rice separately.I simply make this easy yummy Egg Biryani. 

INGREDIENTS: ( serves 4)

4 boiled eggs

400 grams basmati rice

1 tsp cumin

3 cloves

2 green cardamom

1 star anise

2 small cinnamom sticks

5 blackpepper corns

3 large onions sliced

2 green chillies slit

2 bayleafs

4 big tomatoes chopped roughly

2 tsp fresh ginger garlic paste

1 tsp garam masala

2 tsp coriander powder

½ tsp cumin powder

½ cup beaten curd

2 tsp kashmiri red chilli powder

Pinch of nutmeg powder

½ tsp green cardamom powder

A few drops of kewra

Freshly chopped coriander and mint leaves

Salt

Oil

600 ml hot boiling water

METHOD:

In a thick bottomed vessel,heat oil and add cumin seeds,cloves,green cardamom,star anise,cinnamom sticks and blackpepper corns.

Fry the spices till fragrant.

Then add the onions,green chillies and bayleafs.

Fry till the onion turns golden brown.

Add chopped tomatoes,ginger garlic paste,garam masala,coriander powder and cumin powder.

Fry the masala well.

Add beaten curd,kashmiri red chilli powder and salt.

Mix well,then add the boiled eggs (slit halfway).

Sauté for 2 mins.

Add presoaked basmati rice and roast the rice with the masala.

Remember not to stir too much otherwise the rice may break.

Add hot boiling water to the rice.

Now add the nutmeg and green cardamom powder along with a few drops of kewra.

Add freshly chopped mint and coriander leaves.

Stir well.

Cover and cook on medium flame till the water is ¾ th absorbed.

Keep the flame on the lowest possible now and cook the rice on dum(sim).

Serve hot with raita.

MAMLEDAR USAL (BEAN SPROUTS IN SPICY INDIAN GRAVY)

MAMLEDAR USAL (BEAN SPROUTS IN SPICY INDIAN GRAVY)

I remember eating Mamledar Misal in Thane(Mumbai) at Gokhale Road when I was kid and its been my family’s favourite for the past 35 years.I tried making a similar one and It turned out absolutely delicious.Spicy,tangy and full of flavor.

INGREDIENTS:

250 grams bean sprouts(matki)

3 cloves

3 blackpepper corns

2 green cardamom

1 bayleafs

1 2 inch cinnamom stick
1 tsp mustard seeds
1 tsp cumin seeds

2 onions finely chopped

2 tsp fresh ginger garlic paste

3 large soft tomatoes finely chopped

1/4^th cup fresh grated coconut

1 ½ tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

2 tsp kashmiri red chilli powder

½ tsp turmeric powder

2 tsp tamarind paste/water

2 green chillies slit

10 Curry leaves

3 tbsp chopped coriander leaves

3 tbsp oil

½ tsp sugar

Salt

METHOD:-

In a pressure cooker,heat oil.

Add the mustard and cumin seeds,cloves,green cardamom,cinnamom stick,blackpepper corns and bayleafs.

Add the finely chopped onions,ginger garlic paste,curry leaves and green chillies.

Sauté till the onions turn golden brown.

Then add the finely chopped tomatoes.Saute for another 5 mins.

Then add the coconut paste along with all the dry spice powders ie coriander,cumin,garam masala,turmeric,salt and the red chilli powders.

Sauté well till oil is separated from the mixture.

Add the bean sprouts along with a glass of water(you can add more water if you want more gravy)

Cover the pressure cooker with its lid and pressure cook till one whistle.

When done,open the cooker again and keep on medium flame.

Then add the tamarind paste,sugar and chopped coriander.

Cook for another 10 mins.

Done.

INDIAN CURRIED LAMB CHOPS

INDIAN CURRIED LAMB CHOPS

I love this dish.I have never really liked red meat much but I just cannot resist when my mom makes lamb chops.This recipe is so yummy that I had second thoughts of giving this recipe away(heheh..lol)but nevertheless here it is..

INGREDIENTS:

500 grams lamb chops

2 cloves

2 cinnamom sticks

2 green cardamoms

2 bay leafs

½ tsp shahi zeera

2 onions sliced

2 tsp fresh garlic paste

2 tsp fresh ginger paste

3 tomatoes finely chopped

½ cup fresh coconut paste

2 tsp kashmiri red chilli powder

1 tsp turmeric powder

2 tsp coriander powder

3 green chillies slit

2 tsp tamarind pulp

Salt

5 tbsp oil

Fresh coriander chopped

                                                      METHOD:

In a pressure cooker,heat oil and add cloves,cinnamom,green cardamom,bayleafs and shahi zeera.

Let it splutter,then add the sliced onions and sauté till golden brown.

Add 2 slit green chillies,garlic paste and ginger paste.

Add the finely chopped tomatoes and sauté for 2 mins.

Then add the coconut paste and all the spice powders i.e the red chilli powder,turmeric powder,coriander powder and the salt.

 Add the cleaned washed lamb chops and sauté them for 10 mins.

Add ½ cup of water or you can add more depending on the type of gravy you want.

Add a handful of chopped fresh coriander leaves.

Cover the lid of the pressure cooker and cook on medium flame till 3 whistles.

Let the pressure cooker rest for a while,then remove all the steam and open the lid.

Keep the cooker again on heat(without the lid).

Add the tamarind pulp,1 slit green chilli and more chopped coriander leaves and let the gravy come to a boil.

Your lamb chops are ready and can be eaten with zeera rice.

11 EAST STREET CAFE

11EAST STREET CAFÉ

The word café 
instantly instigates the feeling of being pampered in a relaxed atmosphere either alone or where one can round off the day perfectly with some friends over some drinks or a cup of coffee.11 east street café on east street probably defines a café in the best possible way. 

The décor of this café is inspired after the London streets and every corner of the café suprises you with different elements instilled from the streets of London. The entire cafe is modeled with designer mini shops,street lights,an elaborate water fountain,statues and live kitchen as well as a confectionery live bakery where you can see your cakes being made right infront of you.

11 east street café  has two levels,the upper level is the shamiyana or the hookah lounge which resembles a typical Iranian cafe. 

The café seats around 120 people at a time but I noticed that the tables are pretty much closely packed due to space restrictions.The menu will leave you speechless as the café offers almost everything you could ask for from Indian,Italian,amercan,Chinese,middle eastern,greek cuisine and more-but sadly they have restricted timings on different cusines.

Their bar too has a good collection of beers,liquors and also some fancy cocktails. 11 east street offers quite a lot offers like Thursdays are grill it nights,daily happy hours between 12pm-6pm but on further inquiring I was informed that its only applicable on drinks,Tuesdays being ladies night where every lady is given a complimentary drink on the house 7pm onwards and on Fridays there’s live bands playing 8pm onwards.since,I never had tasted schnitzel before so I ordered their panfried chicken schnitzel.

Traditionally,a schnitzel is coated in breadcrumbs and then fried but the panfried version here is a much healthier one.The schnitzel had a beautiful aroma coming from the oregano added to it and the sauce too had a distinctive cheese flavor.The pickle mix had a nice zing to it but it was not really necessary for the dish.

Next,I ordered the yemista from Greece which consisted of grilled stuffed peppers and tomatoes served with paprika sauce.The sauce was the star of the dish and really lifted up the dish to a different level.The stuffing was made of rice,mushrooms and fresh herbs but i could not get much flavor off the rice as the sauce was too much on the plate and everything eventually got mixed up.

The chicken shawarma could do with a little bit of improvement as the pita bread was a little thicker than usual and the chicken filling was dry as well as the sauce served with it had too much of garlic in it.

The menu here is certainly expensive as the entire bill was around 700 INR but its reasonable enough as they serve quite a lot of unique cuisines.The service here tends to slow a bit down at times.I would say that 11 east street café is best for its ambience and for its varieties of food offered.Do visit the café to experience the streets of London in our very own pune.

Ambience:4.5/5

Food:3/5

Service:3/5

Price:3.5/5

Food for 2: 700 INR

Overall ratings:3/5

Address:Virwani plaza,east street, 11East Street Cafe,Camp.

Pune - 411001

Phone: 9960617811, 41045511

INDIAN FISH CURRY

INDIAN FISH CURRY

 Whenever I have some fresh coconut at home,I know I got to make fish curry.Making fish curry is so quick and easy,it does not take much time at all and plus lucky me I got a fish market at walking distance from my home which gives me the best fresh produce.

INGREDIENTS-

250 grams boneless fish pieces

½ cup fresh grated coconut

3 dry red chillies

8 black pepper corns

1 ½ onion

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tbsp fresh ginger garlic paste

½ tsp kashmiri red chilli powder

1 tomato

½ tsp tamarind

Pinch of sugar

3 tbsp chopped fresh coriander

Salt

Coconut Oil

Water for gravy

METHOD-

Marinate the cleaned fish pieces in salt,turmeric,cumin powder,coriander powder,ginger garlic paste and red chilli powder for atleast 30 mins.

Meanwhile,In a blender add the coconut,dry red chillies,peppercorns and ½ onion roughly chopped.

Blend till a smooth paste.

In a pan,heat coconut oil and add 1 finely chopped onion.Saute till it turns a little golden brown.

Then,add the finely chopped tomato and the blended paste.

Sauté till oil seperates from the mix.

Then,add tamarind paste,salt,sugar and water for gravy.

Simmer and then finally add the marinated fish.

Cover and cook for another 10 mins.

Then,add the fresh chopped coriander.

The curry will be thick in consistency.

DRY SEVIYAAN/SWEET VERMICELLI

DRY SEVIYAAN/SWEET VERMICELLI

I’m not a big fan of Indian desserts as they tend to be too sweet for my liking but I love eating seviyaan whenever my mom makes it.I think it’s a really good alternate to the sheerkurma which is usually made on eid.

 

INGREDIENTS-

2 tbsp ghee or oil

2 cloves

2 green cardamom

2  cinnamom sticks

200 grams roasted vermicelli

1 ½ cup hot water

½ cup sugar

¼ cup pistachios

¼ cup almonds

¼ cup cashews

¼ cup golden raisins

1/8 tsp cardamom powder

METHOD-

In a pan,heat the ghee and add the whole spices.

Then add crushed vermicelli ,chopped dry fruits and the cardamom powder.

Fry till golden brown.

Add the sugar and hot water immediately as otherwise the vermicelli can get burnt.

Turn the heat down(on dum) and cook for more 15 minutes or till all the water has evaporated and vermicelli is soft.

INDIAN STYLED FISH FRY

INDIAN  STYLED FISH FRY

Fish fry is an absolute favourite of mine especially when had with dal and rice.Simple yet delicious.

INGREDIENTS-

  5 pieces of cleaned surmai fish

  1 tsp fresh garlic paste

  2 tsp kashmiri red chilli powder

 1 tsp coriander  powder

 1/2 tsp turmeric powder

 1 tsp lime juice

 Salt to taste

5 tbsp Oil 

METHOD-

Marinate the fish pieces in all the mentioned spices above for atleast 3 hours.

In a pan,heat oil and shallow fry the fish pieces on both sides till done.