Egg Masala

Ingredients:

• Eggs - 2 nos
• Onions(medium) - 2 nos
• Eastern chicken masala - 1 tsp
• Chilly powder - 1/2 tsp
• Tomato ketchup or sauce - 1 tbsp
• Mustard seeds - 1/2 tsp
• Oil - 2 tbsp
• Salt - As reqd

Cooking Method:

1. Boil eggs and make slits using a knife and keep aside.
2. Heat oil in a pan or a kadai.
3. Splutter mustard seeds.
4. Add onions and saute, till they become tender.
5. Add masala, chilly powder, tomato ketchup and salt.
6. Add little water and mix well.
7. Cook for 5 mins or until gravy becomes thick.
8. Add eggs and mix well.
   

Egg Kabab

Ingredients:

• 4 eggs
• 2 tsp gramflour
• 1 small onion
• 2 green chillies
• egg white Of 1 egg
• 1 tbsp mint leaves
• 1 tbsp green coriander leaves
• chilli powder to taste
• 1/2 tsp black pepper powder or to taste
• Salt to taste
• Oil for frying

How to make Egg Kabab:

1. Hard-boil the eggs and grate them.
2. Chop chillies, onion, mint and coriander.
3. Combine the grated eggs with all other ingredients except oil.
4. Mix well and knead into a smooth dough. Divide mixture into 10-12 equal portions.
5. Shape each portion into medallions and keep aside.
6. Heat oil in a pan and fry kababs, few at a time, until crisp and golden brown.

Egg Vada

Ingredients

• Eggs: 6 nos (hardboiled and quartered))
• All purpose flour (Maida): 1 cup
• Wheat flour: 2 cups
• Onions: 4 nos (sliced thinly)
• Ginger: A small piece
• Green chillies: 5 – 6 nos
• Curry leaves: A few
• Salt
• Chilly powder
• Cooking oil
  

Cooking Method:
1)Crush green chillies, ginger and curry leaves.
2)Mix together the sliced onions, the above crushed mixture, wheat flour, maida, chilly powder and salt with water sufficient to make it into a batter.
3)Dip the egg pieces one by one in the batter.
4)Deep fry them in hot oil, till done.

Stuffed Eggs

Preparation time : 20mins

Ingredients:

• 4 boiled eggs
• 1/4 cups onion
• 1/4 cups tomato
• 2-3 strands coriander leaves
• 1/2 tea spn garam masala
• 1/4 tea spn chili powder
• A pinch turmeric
• Oil
• Salt

Method:

1. Peel the eggs. Cut them into half. Take out the yolks, taking care not to break the white part.
2. Heat oil and add onions. When they turn translucent, add tomatoes, salt. Cook for a minute. Add all other masalas, crushed egg yolks, finely chopped coriander and mix well.
3. While serving, stuff the white parts with the above stuffing and serve.

Spicy Prawns Biryani - Kerela Style

Ingredients:
For Rice

• Basumathi 500 gms
• Garam Masala
• Corriander Leaves chopped
• Pudhina Leaves chopped

For Prawn Masala

• Onions --Slices
• Ginger paste
• Garlic paste
• Tomotoe finely chopped
• Green Chilli paste
• Red chilli Powder
• Turmeric Powder
• Curd
• Salt
• Oil

Cooking method:

For Prawn Masala: Pour a little Coconut Oil in the pan & put the other ingredients like Ginger paste, Garlic paste, Tomotoe finely chopped, Green Chilli paste, Red chilli Powder, Turmeric Powder.
Add salt to taste & add curd then leave for sometime and put cleant Prawns.
Leave it to get cooked. In the meanwhile prepare for Rice in other stove.

Preparing for Rice
In a Rice Pan keep water half the Vessel, add Garam Masala items, corriander leaves, Pudina leaves, Turmeric & little salt. Once water gets boiled add Basmathi Rice & leave till half cooked. Then drain the water.

Once both are over In a Pan put the prawn masala, then add some rice, pour ghee on it and add pineapple finely chopped and make layers like this & close the lid.
Keep it in Sim Mode for Some time & then off the stove & you have the delicious spicy keralite Prawn Biriyani

Mutton Yakhni Pulav

Ingredients:

• Briyani rice: 1 kilo
• Mutton: 1 kilo
• Chest bone: ¼ kilo
• Ginger paste: 1 tsp
• Garlic paste: 1 tsp
• Saunf: ½ tsp
• Potato: ½ kilo
• Cinnamon: 2 small pieces
• Clove: 8
• Peppercorn: 10
• Brinji leaf: 3
• Onion ( big ): 3
• Ghee: 6 tbsp
• Salt as per taste
  
• Kesari powder: a pinch

Cooking Method:

1. Cut mutton into large pieces.
2. Cut onion lengthwise.
3. Peel skin of potato and cut into two pieces.
4. Place cinnamon, clove, peppercorn, saunf, cardamom in a cloth and tie them into a bag.
5. Boil mutton pieces with 8 cups of water and spice bag in a vessel covered with a lid on a low flame.
6. When the mutton is cooked, strain the water and set aside.
7. Squeeze water from the spice bag.
8. Heat ghee in a frying pan.
9. Add brinji leaf and fry.
10. Add ginger, garlic paste, onion and fry.
11. When onion turns golden, add rice and fry.
12. Add potato, boiled mutton and fry for 5 minutes.
13. Add mutton stock, salt and boil well.
14. When the water is absorbed, add hot water, transfer to a vessel and boil.
15. When the rice is cooked, mix kesari powder in water and add to the rice.
16. Cover the vessel with a wet cloth and place the lid over it.
17. Cook for 15 minutes on a low flame and remove the vessel from the stove.

Mutton Badshahi Biryani

Ingredients:

• 1/2 kg Mutton
• 250 gms Rice parboiled
• 311/2 tblsp Lemon Juice
• 10 blanched Almonds (Badam)
• 1/2 tblsp Mint Leaves (Pudina Leaves)
• 1 cups Butter
• 1 handfuls chopped Coriander Leaves (Dhania Patta)
• 1/2 tblsp Cumin Seed (Jeera)
• 2 large sliced Onion (Kanda Pyaaz)
• 2 Brown Cardamom (Elaichi Moti)
• 1 tblsp Oil
• 4 pods Garlic (Lasun)
• 2 Cloves (Lavang)
• 1 " long piece Ginger (Adrak)
• 1/2 tblsp Saffron (Kesar)
• 1/2 tblsp Green Chilly (Hari Mirch) chopped
• 1/2 tblsp Red Chili Powder (Lal Mirchi)
• 1/2 " Cinnamon (Tuj/Dalchini)
• 1/2 kg Curd (Dahi)
• 125 gms Milk
• 3 cups Water

Cooking Method:

1. First wash and soak rice.
2. Then fry sliced onions to a golden brown color.
3. Soak saffron in water.
4. Now grind ginger, red chillies, garlic & almonds and fry these in butter.
5. Add it to the mutton and salt and stir for 5 minutes.
6. Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
7. Boil rice with salt in another pan.
8. Put curd into a piece of muslin cloth and let the water drain away.
9. Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
10. Strain the saffron water and add lemon juice.
11. Add all this to mutton.
12. Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
13. Now pour milk and some butter and cover the vessel.
14. Seal the edges of the pan with flour paste.
15. Place the can on flame for one hour.
16. Serve it very hot with some curry.