Category: Main Course

Egg Biryani

I honestly believe that making any type of biryani is an art. Because even with the most perfect recipe, there is no guarantee that the biryani will turn perfect. It’s a combination of making perfect rice, perfect gravy and perfect steaming. Do let me know how yours turned out. I forgot to take a picture of layering of rice but promise will do that next time and share your experience.

Egg Biryani

THis is my own recipe of Egg biryani … I don't remember when and how I learnt it but I do remember I'm making it since the time I started cooking in my mom's kitchen

  • Instant Pot – 6 Qt or bigger

For Cooking Rice

  • 2 cup Long grain Basmati rice (Washed,Soaked at least for 4 hrs and drained)
  • 1 Tbsp Oil
  • 1 inch Cinnamon stick
  • 1 no. Star anise
  • 4 nos cardomom
  • 1 no Bayleaf
  • 2 Tsp Salt
  • 5-6 no Cloves
  • 1 tsp Cumin seeds
  • 4 cup water

For Gravy

  • 6-7 no Eggs (Boiled and Peeled)
  • 3 no Medium Onion (Finely chopped)
  • 2 no Tomato (Finely chopped)
  • 1 Tbsp Ginger & Garlic Paste
  • 3-4 no Green chilis (Finally chopped)
  • 1 Tsp Cumin seeds
  • 1 Tsp Red chili powder
  • 1 Tsp Biryani Pulao Masala
  • 1/2 Tsp cumin powder
  • 1/2 Tsp coriander powder
  • 1/2 bunch Mint Leaves (finely chopped)
  • 1/4 cup Cilantro (finely chopped)
  • 1 Tsp Salt (To taste)
  • 1/2 cup yogurt
  • 1/2 cup Fried Cashews & Raisins
  • 2 Tbsp Ghee

For Layering of Biryani

  • Kesar soaked in Milk
  • Lemon Juice
  • Fried Onions
  • 1/2 bunch Mint Leaves (finely chopped)
  • 1/4 cup Cilantro (finely chopped)
  • 1 Tbsp Lemon juice
  • 1 Tbsp Ghee

To Cook Rice

  1. Boil water in a heavy bottom pan

  2. Add all ingredients in the cooking rice ingredients group except rice in the water

  3. Once water comes to rolling boil, add drained rice

  4. Let the rice boil for exactly 7 min

  5. Once the rice is about 80% cooked, drain the rice and keep aside

Cook Gravy

  1. Add ghee in the pan and add Cumin seeds

  2. Once cumin seeds crackle add onions and saute until they change color

  3. Add Ginger -Garlic paste & green chilis

  4. Add chopped tomatoes

  5. When the tomatoes turn mushy add dry spices ( Red Chili powder, Coriander pdr, Cumin pdr, Biryani Masala) & Salt

  6. Add yogurt and mix well for a few min

  7. Add cilantro and mint leaves.

  8. let the gravy cook until it leaves oil on the side

  9. Add cashews & raisins and turn off the stove

Layering Biryani

  1. Heat Instant Pot in saute mode

  2. Add little ghee at the bottom of the pan followed by the gravy.

  3. Add boiled cut eggs on the top

  4. Then add the layer of the cooked rice

  5. On top of the rice sprinkle kesar milk, fried onions, chopped cilantro and chopped mint,lemon juice

  6. Add some additional ghee on the side.

  7. Sprinkle some water on the top

  8. Cancel Saute, cover with lid ,vent sealed and set Manual 6min High pressure. QR if float valve is sealed

  9. Do not open the lid

  10. Select SLOW COOK and cook for 30min

  11. To cook for 30min select 1 hr and unplug after 30min.

Main Course
Indian
biryani, eggbiryani

PALAK PATAL BHAJI ( A SAVORY SPINACH CURRY)

Sharing today is a famous Maharashtrian dish called “Palak Patal Bhaji” which is a savory spinach Curry which is a perfect blend of Sweet , Tangy and Savory curry dish. It’s rarely served in restaurants but very common healthy household dish. Probably not known to many people outside of Maharashtra.

The ingredients list is rather long but the recipe itself is super easy and the end product is super delicious. So lets get started.

PALAK PATAL BHAJI ( A SAVORY SPINACH CURRY)

A Sweet and Tangy Maharashtrian Spinach Cury

  • Pressure cooker or Instant Pot
  • 1 bunch Fresh Spinach
  • 1 no. Lemon size ball of Tamarind
  • 1/2 cup Chana Daal
  • 1/4 cup Raw peanuts
  • 1/4 cup Cashews (Optional)
  • 4 no green chilis
  • 1 tsp fenugreek seeds
  • 1 Tbsp Besan or Gram flour
  • 1 Tbsp Oil
  • 1 tsp Asafoetida (Hing)
  • 1 Tbsp Jaggary Or Sugar
  • 1 tsp Turmeric powder
  • 1 tsp red chili powder
  • 4-5 no curry leaves (optional)
  • 1 tsp Goda masala (Garam masala if goda masala not available)

  1. Soak the chana daal and peanuts in enough water for at least 4 hrs .Better overnight



  2. Soak Tamarind in enough water as well to extract the pulp

  3. Cook chana daal , peanuts and cashews in a pressure cooker for 1 whistle or ininstant pot for Manual 8 min , Natural Pressure Release



  4. Chop spinach finely and chop green chilis in small pieces.



  5. Heat oil in the pan, Add mustard seeds,turmeric,red chili powder,hing,curry leaves, fenugreek seeds and green chilis followed by chopped spinach



  6. when Spinach starts leaving water from sides add besan while mixing continuously. Make sure no lumps are formed



  7. Saute spinach with besan for a couple of minutes



  8. Then add the cooked Chana daal, Peanuts and Cashews



  9. Let the mixture come to boil. Then add masala, tamarind pulp, jaggary & salt to taste



  10. Optional : Give second tadka on top with mustard seeds, red chilis and fenugreek seeds



  11. Bhaji is ready to serve



Main Course
Indian
Maharashtrian Cuisine, palak patal bhaji, spinach curry, spinach indian curry

Paneer-Capsicum-Matar Masala

Sharing today is one of my go to favorite paneer dish when I want to indulge in some creamy deliciousness. Not only does this dish is full of flavors but it is also full of nutrients in form of Paneer and veggies. So let’s look at the recipe of this easy, delicious Paneer-Capsicum-Matar Masala

I believe that it is important to use the right ingredients for making any dish more delicious. I have included a link to my favorite brand of garam masala that gives a great flavor to this dish

Paneer-Capscium-Matar
A closer look
Enjoy with rice

Paneer-Capsicum-Matar Masala

Protein Rich & creamy deliciousness

  • 1 no 14 Oz Pack of paneer (I love Haldiram or Amul brand)
  • 1 no Green Capscium (cut into square pieces)
  • 1 no Red Capsicum (Optional )
  • 1 cup frozen green peas ( Matar )
  • 1/4 cup cilantro (for garnishing (optional))
  • 2 no medium onions (Cut into big pieces)
  • 2 no Tomatoes (Cut into big pieces)
  • 3 no green chilis
  • 2 no Garlic pods
  • 1 inch ginger
  • 15 no Cashewnuts (powdered)
  • 1/2 cup Heavy whipping cream
  • 1 tbsp Cooking oil
  • 1 tsp Garam Masala OR Kitchen King Masala
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp kasuri methi (crushed on hand)
  • 1 tsp Salt (or to taste)

  1. Grind Green chillis, Ginger and Garlic into a paste

  2. Grind the onions into a paste

  3. Grind the tomatoes into a puree



  4. In a heavy bottom pan, heat the oil and when its hot add cumin seeds

  5. Once cumin crackles , add the onion paste followed by ginger – garlic green chili paste and saute till the raw smell of onions go away



  6. Now add the pureed tomatoes followed by some salt

  7. When oil separates from the tomatoes , add in the cashew powder and saute for another minute

  8. Now add turmeric powder, red chili powder ( as per taste) ( remember you have added green chilli already) and garam masala

  9. Add the veggies (Green bell pepper, Red bell pepper & Green peas) . Cover and cook for 2-3min on low flame or until the veggies are cooked. Add some water so that the gravy doesn't burn or stick to bottom

  10. Adjust salt as needed

  11. Once veggies are cooked, add additional water to adjust consistency.

  12. Add Paneer cubes. Cover and cook another 3-4 min for paneer to absorb the flavors

  13. Add heavy whipping cream followed by crushed kasuri methi

  14. Garnish with Coriander leaves or Cilantro

Main Course
Indian
capscicum, green pepper, matar paneer, paneer dish, paneer sabzi

I use Everest Garam Masala for this recipe because I think its the best tasting garam masala available. You can buy it at amazon

An alternative recipe is available on Hebber’s Kitchen uses Yogurt instead of cashewnuts in case have any nut allergies

Chettinad Egg Curry

Sharing today is a delectable South Indian Egg curry which is very simple, flavorful and easy to make. This recipe of mine is a combination of several chettinad egg curry recipes I tried over the years.

Pooja’s Chettinad Egg Curry

Don’t worry about all the spices listed in the ingredients list. You can find them all online.

All you have to do is go to amazon and order online to get all of these spices delivered. Check this link for Star anise and you can search for the rest to order all of them online.

Chettinad Egg Curry

  • Coconut grater

Curry Masala Paste

  • 1 Tsp Oil
  • 1/2 inch Cinnamon stick
  • 1 no Star anise
  • 3-4 no Cardomom pods
  • 3-4 no cloves
  • 1 Tsp Cumin seeds
  • 1 Tsp Fennel seeds
  • 2 Tsp Coriander Seeds
  • 1 Tsp Peppercorns
  • 4-5 no Red Chillis
  • 1 inch Ginger
  • 2-3 nos Pods
  • 1/4 cup Fresh Grated Coconut

Roasted Spiced Eggs

  • 7-8 no Eggs (Hard boiled)
  • 1 Tsp Oil
  • 1/4 Tsp Turmeric powder
  • 1 Tsp Chili Powder
  • 1 Tsp Salt

Curry

  • 2 no Onion-medium sized (Finely chopped)
  • 2 no Tomato (finely chopped)
  • 1 Tbsp Oil
  • 1 Tsp Curry Leaves
  • 1 Tsp Kashmiri Red Chili Powder
  • 1 tsp Turmeric powder
  • Salt (To taste)

Masala Paste


  2. Let the roasted masala paste cool down & then grind to smooth paste with little water

Roasted Eggs

  1. Peel the boiled eggs and make small slits on all the sides of egg with a knife

  2. Heat oil in pan again and add turmeric powder, red chili powder and salt.

  3. Add boiled eggs and toast them in oil and roast from all sides

Egg Curry

  1. Take off the eggs from the pan and add some additional oil



  2. Add chopped onions and saute till they are brown

  3. Add chopped tomato and saute till they are mushy

  4. Add turmeric powder , kashimiri red chili powder and little salt to taste

  5. Add the masta paste .Mix well and saute for 4-5 min

  6. Add water and let the curry come to boil

  7. Add the roasted eggs . Cover and cook and let the eggs soak the masala.

  8. Garnish with fresh cilantro

Main Course
Indian
boiled eggs, chettinad egg curry, egg curry

For authentic taste use Fresh Coconut which you can find in any grocery store. Break it in half and use the coconut scraper like below to get the fresh coconut.

Don’t forget to subscribe to my blog. Like and comment with your feedback.

Roasted Eggplan in Yogurt sauce / वांग्याचं दह्यातलं भरीत

In my opinion eggplants or brinjal divides people into two kinds first who genuinely & completely hate anything cooked using eggplants And the second who absolutely love anything cooked using eggplants. I’m obviously the later one! A absolute eggplant lover & love all dishes made with them.

Sharing here is one of my most favorite and unique & healthy recipe off roasted eggplant

Let me know how you like it

Roasted Eggplan in Yogurt sauce / वांग्याचं दह्यातलं भरीत

  • Oven Or Gas grill
  • 1 no. large purple eggplant
  • 1 cup Yogurt
  • 1 no small onion chopped
  • 1/4 Tbsp Metkut
  • 1/4 Tbsp Peanut Powder
  • 1/2 Tbsp Oil
  • 2 Nos Sandagi Mirchi
  • 1 tsp Cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp Asafoetida (Hing)
  • 1/2 tsp Turmeric powder
  • 1 salt & sugar (to taste)

  1. Make slits on the side of eggplant and brush cooking oil on all sides of it.

  2. Line a baking tray with aluminium foil and set the eggplant on it

  3. Broil the eggplant for 20 min on one side then turn over and broil for 10 min

  4. If you are grilling the eggplant on flame or grill just roast it till the sides are charred

  5. Once the sides are all burnt take it out on a plate and let it cool down



  6. Mash the eggplant well



  7. Mix in onions, metkut, peanut powder,salt,sugar and yogurt

  8. Heat oil in the tadaka plan and add mustard seeds , cumin seeds ,hing, sandagi mirchi in the oil

  9. Once fried, pour the tadka on eggplant mixture.

  10. Bharit is ready

  • If you don’t have Metkut, you can skip it but it indeed gives a great flavor
  • If you don’t have sandagi mirchi, use regular red chillies
Side Dish
Indian
baingan bharta, Eggplant

Bhindi Masala / Bhindi Do Pyaza

I’m a Bhindi(Okra) fan and I can eat any bhindi cooked any ways. However, sharing today is my most favorite bhindi dish which I can just eat like that with spoon without any rice or bread with it. If you are one of those who like to keep a check on fats and calories in a dish, this dish is definitely not for you. The less oil (less fats) in my opinion will take away the basic yumminess of the dish. So here you go for the best fingerlicking Bhindi Masala or Bhindi Do Pyaza

Bhindi Masala / Bhindi Do Pyaza

All time favorite .. finger licking deliciiousness

  • 2 Cooking oil
  • 2 lb Bhindi / Okra / Ladies Finger
  • 3 Onions (Cut into big square pieces)
  • Onion (finely chopped)
  • 2 Green chillies (chopped)
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 2 Tomatoes (Chopped)
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp black pepper powder
  • Cilantro (For garnishing)

  1. Cut Bhindi into long pieces and fry them in the oil on high flame until fried perfectly but not browned. Keep aside

  2. Fry onions in the same oil and let them be traslucent. Keep Aside as well

  3. In the remaining oil, add jeera , finely chopped onion and fry until Onion change color

  4. Add finely chopped green chili , GG paste and fry until raw smell goes off

  5. Add turmeric, red chili powder, coriander powder and saute on low flame

  6. Add tomatoes and cook until everything is incorporated together

  7. Add black pepper powder

  8. Add fried bhindi and onion

  9. Close lid and cook for 5-10 min for bhindi to absorb flavor

  10. Garnish with Cilantro

Main Course
Indian
bhindi, bhindi do pyaza, bhindi masala, ladys finger, okra

Healthy Spinach Potato (आलू पालक / पालक आणि बटाट्याची भाजी )

Maharashtrian Spinach Potato sabji

For me and for everyone their mom is the best cook in the world . Nothing can beat the taste of food cooked by a mom with all her love and care. It just tastes out of this world. I’m no exception. Today I’m going to share one of many such delicious recipes that I learnt from my Mom in my “आईच्या हातचं” (Cooked by Mom). Its healthy,simple and delicious. My all time favorite recipe.

Healthy Spinach Potato (आलू पालक) (पालक आणि बटाट्याची भाजी )

Sauted spinach with potato and spices

  • 1 bunch Fresh Spinach (chopped)
  • 2 Medium sized potatoes (boiled ,peeled & cubed)
  • 1 Small onion (diced)
  • 1 Tomato (cubed)
  • 4-5 Green Chilis (sliced lengthwise)
  • 4 pods Garlic (miced)
  • 2 tsp Cooking oil (I use peanut oil)
  • 1 tsp Turmeric powder
  • 1 tsp mustard seeds
  • 1/2 tsp Asofoetida (Hing)
  • Salt (to taste)
  • 1 tsp sugar

  1. Heat oil in the pan and add mustard seeds. Let them crackle

  2. Add hing followed by green chilis

  3. Add minced garlic

  4. Add onions and saute them until translucent

  5. Now add the turmeric powder & mix

  6. Add the chopped spinach and mix well

  7. Add in salt and sugar and let the spinach cook uncovered

  8. Once the water released from spinach starts drying out add cubed potatoes

  9. Mix everything well and let the potatoes cook in the mixture for 1-2 min

  10. Now add the cubed tomatoes and saute just for a min or two.

  11. Tomatoes should retain their texture and should not get mushy

  12. Enjoy the sabzi with any bread or rice

  • It is important to cook the spinach uncovered so that it retains its color.
  • Spinach cooked on steam will turn brownish
Main Course, Side Dish
Indian
aloopalak, momsreceipe, palak aloo, spinach

Fresh Green Peas curry in coconut gravy

Winter is the season for Fresh Green Peas in India. Unfortunately we don’t get to enjoy that freshness here in the United States. But fortunately there are fresh english peas that we sometimes get in grocery stores to satisfy our taste buds. Sharing today is my favorite Green peas curry. Hope you like it. Comment & let me know.

Matar Usal in Instant Pot

Malavani style Matar Usal in coconut based gravy cooked in Instat Pot

  • Instant Pot
  • 2 cups Fresh English Green Peas (Don't use frozen peas)
  • 2 Onion:Medium sized (Finely chopped)
  • 5 Garlic cloves
  • 1 inch ginger
  • 3 green chilis
  • 2 tomatoes (Pureed)
  • 1 tsp red chili powder
  • 1/2 tsp turmeric
  • 1 tsp Garam Masala OR Kitchen King Masala
  • 1 tbsp Maharashtrian Goda Masala
  • 1.5 cup Fresh grated coconut (ground to fine paste)
  • 1 Tbsp Jaggery
  • 2 Tbsp Oil

  1. Cook the green peas in IP: Manual 6min NPR and keep aside.

  2. If you don't have Instant Pot , steam the green peas in pressure cooker until they are tender but not mushy

  3. Turn IP into sauté mode

  4. When the indicator shows hot, Heat oil and sauté the onions until golden. 

  5. Make a paste of ginger, garlic and green chilis and add it to the oil.

  6. Sauté until the raw smell goes away.make sure they don’t burn  

  7. Add chilli powder, turmeric powder, goda masala and kitchen king masala (garam masala) and fry for another minute.

  8. Add the puréed tomato and sauté until the oil separates.

  9. Add coconut paste and fry further until oil separates.

  10. Then add cooked peas ,  water as per your choice , jaggery and salt and bring the curry to a boil 

  11. Keep the IP insert covered with a glass lid 

  12. Garnish with fresh cilantro ( coriander leaves)

You can make the same recipe in a pan without IP. Just follow the same steps from step 3 onwards

Main Course
Indian
InstantPotRecipe, MaharashtrianCuisine

Stuffed Eggplant in IP / नैवेद्यासाठी भरली वांगी

Maharashtrian Stuffed Eggplant without Onion or Garlic

Stuffed Eggplant in IP / नैवेद्यासाठी भरली वांगी

Maharashtrian Stuffed Eggplant without Onion or Garlic cooked in Instant Pot

  • Instant Pot

Eggplant Stuffing

  • 8 Eggplants
  • 2 cups Freshly grated coconut (I prefer fresh coconut over frozen)
  • 1 tbsp red chili powder
  • 1 tsp turmeric
  • 1.5 tbsp Goda masala
  • Tamarind (size of half small lime)
  • 1.5 tbsp Jaggery
  • 1/2 cup Cilantro (Coriander) (Chooped)
  • Salt (To taste)

For cooking

  • 3 Tbsp Oil
  • 1 tsp mustard seeds
  • Asofoetida (Hing) (1 pinch)
  • Curry leaves (Few)

Stuff Eggplants

  1. Give deep slits in the eggplant in a + shape and place them in water

  2. Grind  everything in theingredients from coconut to salt (except cilantro ) to a fine paste. Add aslittle water as possible as we want a thick paste

  3. Make sure you add a little extra salt than your usual taste as we won't be adding any additional salt later in the gravy.

  4. Keep the paste aside in a bowl and add fresh finely chopped cilantro 

  5. Nowstuff the masala into the eggplants and keep them aside

Cooking instructions

  1. TurnIP in sauté mode more

  2. When the indicator shows hot,add oil followed by mustard seeds, hing, curry leavesand  addthe stuffed eggplants

  3. Gentlymix to coat the eggplants  andadd the left over stuffing

  4. Mix itall well again gently and also add some water just to cover the eggplants 

  5. When the gravy comes to boil, switch off the sauté mode 

  6. Manual 4 min sealing on 

  7. NPRand check for your gravy’s consistency. If you feel it’s watery, turn the sauté mode back on and let the gravy thicken

  8. Garnish with fresh cilantro

  • I also add baby potatoes or small thin skinned potatoes cut in half along with eggplants for my family members who don’t like eggplants 
  • When directly making this recipe in IP sometime the pressure valve doesn’t rise even if the counter starts. In that case open the IP once counter finishes . Check if eggplants are cooked if not , mix the curry well and then again do manual 4-7min 
  • If you don’t have Instant pot, you can make the same recipe in a pan or in a pressure cooker but the cook time depends upon the appliance you are using to cook.
Main Course
Indian
Eggplant, Maharashtrian Cuisine, NoOnion No Garlic recipe, Stuffed Eggplant, Vegan, Vegeterian
Exit mobile version
%%footer%%