Baklazhannaya Ikra

 

 

1 large eggplant
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peelec, chopped, seeded
1/2 teaspoon sugar
2 teaspoons salt
freshly ground black pepper
2-3 tablespoons black pepper
dark rye or pumperknickel bread

1) Preheat oven to 425 degrees.
2) Bake the eggplant on the middle rack for about an hour, turning it over once or twice until it is soft and its skin is charred and blistered.
3) Cook the onions in 4 tablespoons of the olive oil over moderate heat until they are soft but not brown (6-8 minutes).
4) Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
5) Remove the skin of the egplant with a sharp knife, then chop the pulp finely, almost to a puree (it should be almost soft enough to stir in).
6) Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thouroughly.
7) Heat the two remaining tablespoons of olive oil in the skillet over moderate heat and pour in the eggplant mixture.
8) Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for an hour.
9) Remove the cover and cook for another half-hour, stirring from time to time, untill all the moisture in the pan has evaporated, and the mixture is firm enough to hold it's shape in a spoon.
10) Stir in 2 tablespoons of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste.
11) Transfer the mixture to a bowl and chill, covering it with plastic wrap, until ready to serve. 
12) Serve on pieces of rye bread.

Egg Dosa

 

 

1 egg per dosa
1/2 cup urad dal
1/2 cup parboiled rice
Salt as per taste
Black pepper powder as per taste
Oil

1. Wash and Soak urad dal and rice for 3 hours
2. Grind in to thin paste
3. Cover and keep aside for 8-10 hours to ferment
4. Add salt to taste and mix it well
5. Heat the dosa griddle
6. Spread the dosa of the 1 big spoon batter
7. Break one egg on the dosa
8. Spread a little
9. Sprinkle salt and pepper powder
10. Spread 1 tsp oil around the dosa
11. Cook till golden brown
12. Remove and serve with coconut chutney

Hyderabadi Egg Biryani

Basmathi Rice 4 cups
Hard boiled Eggs 6 nos
Yogurt 1/2 cup
Onions 2 medium sized
Green Chillies 6 nos
Mint leaves 20-30
Coriander leaves 1/2 bunch
Red Chilli powder 1 tea spoon
Turmeric 1/2 tea spoon
Salt according to taste
Oil for frying
Ghee 1 table spoon
Whole Garam Masala 1/2 table spoon
Garam Masala powder 1/2 tea spoon
Lemon Juice 1 table spoon

1. Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slited vertically) and little salt.
2. Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.
3. Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside.
4. In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee.
5. Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
6. Can be served with raitha.  

Chicken Casserole

Chicken cut into 12 pieces (large size):1 no.
Flour ½ cup
Onion(small size) 1 cup
Carrots sliced(long) 1 cup
Tomato puree 1 tbsp.
Butter 1 tbsp.
Pepper 6 nos.
Fat for frying 1 tsp.
Salt to taste 8 nos.

1.Sprinkle the chicken pieces with flour and fry in the fat till the chicken is well
browned.
2.Take a deep casserole dish and place in it the fried chicken, onions and carrots.
3.Sprinkle over this pepper and salt.
4.Now add the tomato puree.
5.Apply the butter over the surface of the gravy.
6.Cover with lid and bake at a moderate temperature in an oven till the
vegetables and chicken are cooked.
7.Serve hot with bread or boiled rice.

Tandoori Chicken

 

8 no: Large Chicken pieces
11/4 cup: Yogurt
2 tbs: Lime Juice
½ quantity: Chopped Onion
3-4: Dried Red Chillies
2 tsp: Coriander Seeds
2 cloves: Crushed Garlic
1″ piece: Grated Ginger
1-2: Clove
2 tsp: Garam Masala
2 tsp: Chilli powder
Salt to taste

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.