_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Saturday, 27 July 2019

SHAHI EGG CURRY

Shahi Anda Curry Recipe- Shahi means 'Royal'. So basically, it is a "royal egg curry ". This curry is made with simple ingredients that are easily available at home with the addition of ghee, fresh cream in the gravy to give it a royal touch. This shahi egg curry is rich, thick , creamy, spicy and full of flavours. Indian cuisine is diverse and egg curry is made in numerous ways in each region. In this recipe post I share with you the most basics of making a good delicious Indian Egg Curry. So let start making Shahi Egg Curry with step-by-step pictures.
INGREDIENTS:
4 Eggs, boiled
For Green Paste:
2 Green Chillies
1 “Ginger Piece

For Shahi Masala:
3 Bay leaves
3 Green Cardamoms
4-5 Cloves
1 Star Anise
1” Cinnamon
5-6 Black Peppercorns
1 tablespoon Dry Coriander Seeds
1 teaspoon Cumin Seeds

For Curry:
2-3 Onion, chopped finely
3 Tomatoes, pureed
1 teaspoon Cumin Seeds
2 teaspoon Fennel Seeds Powder
½ teaspoon Turmeric Powder
2 teaspoon Kashmiri Red Chilli Powder
2 teaspoon Cumin-Corinader Powder
1 teaspoon Red Chilli Powder
1 teaspoon Garlic Powder [in don’t have use paste]
1 tablespoon Mutton Masala Powder
Salt as per Taste
2 tablespoon Oil
1 tablespoon Ghee
1 teaspoon Kasoori Methi
2-3 tablespoon fresh Cream
1/3 glass Water
Chopped Coriander for Garnishing
METHOD:
STEP 1 – First boil water in a vessel, add eggs and boil them for 10 minutes. Remove after cooling, remove the shell and vertical cuts on them.
STEP 2 – Sprinkle some red chilli powder and turmeric powder, coat it and keep aside.
STEP 3 – Heat 2 teaspoon oil in a pan, add eggs and saute and cook for 3-4 minutes until golden spots appear on it. Remove and keep aside.
STEP 4 – Now in a pan, dry roast all ingredients for ‘shahi masala’ until aromatic. Remove and cool them. Make a fine powder and keep aside.
STEP 5 – In a mixer pot add, green chillies and ginger and blend to make a fine paste. Keep this paste aside. [I have ready green paste, so used that one]
STEP 6 - Heat a wide pan with oil, add ghee in it.
STEP 7 – Add chopped onion and saute well until raw smell disappears. [approx. 4-5 minutes]
STEP 8 – Add green paste and cook for 1-2 minutes.
STEP 9 – Add freshly ground masala powder, mix it well and cover it with lid and cook for 2 minutes.
STEP 10 – Add tomato puree, salt, fennel seeds powder, turmeric powder, kashmiri red chilli powder, coriander-cumin powder, regular red chilli powder and mix well.
STEP 11 – Cover it again and cook for 2 minute. While cooking stir it in between.
STEP 12 – Then add garlic paste/ powder and 1/3 cup water. Mix it well and cover it and cook for 4-5 minutes. Adjust water and salt, if needed add some more.

STEP 13 – Add fresh cream, crushed kasoori methi chopped coriander and give a gentle stir. Cook for 1 minute and switch off the heat and ready to serve.
STEP 14 – Add boiled and fried eggs, mix well. Cover it cook for 3-4 minutes.  


Serve it with chapati, bhakri or steamed rice.
NOTES: *I missed some pictures for last 2-3 recipes, so please consider.

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