As a cook what makes you happy? in my case I become very happy when the people whom I serve the food, love it so much that they keep asking for more :). This is exactly what happened when I made this awesomely delicious Hasher Dim Kosha aka Duck Egg Curry. In this recipe I used some out of the box spices and believe me, the outcome was very good, everyone loved it. Here I am penning down the recipe so that you can make your family happy too :)
Ingredients: 6 boiled and later fried eggs, 2 big onions chopped, 1 small tomato chopped, 2 tbsp garlic and chili paste, 50 gm curd, 1 tsp - aamchur powder, coriander powder, cumin powder, red chilli powder, 1/2 tsp - kasuri meethi, black pepper powder, turmeric, ajwain, 1 bay leaf. For garnishing - chopped coriander and chilli.
Process: at first take a mixture blend, put garlic and chili paste, curd, aamchur powder, coriander powder, cumin powder, red chilli powder, kasuri meethi, black pepper powder, turmeric, ajwain, bled it and make a thick yet liquid type paste.
Put a pan/ kadhai on the flame, add some mustard oil (you can go for any other oil), add the bay leaf and onion, wait till the colour turns into golden. Then add the paste that you made and add some salt in it. Cook it for 2 to 3 minutes and then add the already fried eggs into it. Cook the whole thing for another 5 minutes until it starts secreting oil, once it does, add some water and bring it to boil while covering the lid.
After 5 more minutes open the lid and cook it on open flame for a little more time so that the extra water gets soaked and the curry gets a rich colour. Turn off the flame and garnish it with some chopped coriander and chilli. Serve it hot with chapathi, parantha, rice etc.
Ingredients: 6 boiled and later fried eggs, 2 big onions chopped, 1 small tomato chopped, 2 tbsp garlic and chili paste, 50 gm curd, 1 tsp - aamchur powder, coriander powder, cumin powder, red chilli powder, 1/2 tsp - kasuri meethi, black pepper powder, turmeric, ajwain, 1 bay leaf. For garnishing - chopped coriander and chilli.
Process: at first take a mixture blend, put garlic and chili paste, curd, aamchur powder, coriander powder, cumin powder, red chilli powder, kasuri meethi, black pepper powder, turmeric, ajwain, bled it and make a thick yet liquid type paste.
Put a pan/ kadhai on the flame, add some mustard oil (you can go for any other oil), add the bay leaf and onion, wait till the colour turns into golden. Then add the paste that you made and add some salt in it. Cook it for 2 to 3 minutes and then add the already fried eggs into it. Cook the whole thing for another 5 minutes until it starts secreting oil, once it does, add some water and bring it to boil while covering the lid.
After 5 more minutes open the lid and cook it on open flame for a little more time so that the extra water gets soaked and the curry gets a rich colour. Turn off the flame and garnish it with some chopped coriander and chilli. Serve it hot with chapathi, parantha, rice etc.
very nice...hope to hear about more delicious recipies from u
ReplyDeleteThank You :)
Delete