Tag Archives: mughalai

500th POST – Spicy Shahi Egg Masala

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A very easy, less time consuming with a common basic ingredient (EGG), attractive color (brown), very good texture (thick), very attractive (Color), wonderful aroma (blend of spices),  delicious (spices and egg) – It’s my 500th post “SPICY SHAHI EGG MASALA”. Thanks all for your support and do support me 🙂

This Egg masala goes out well with variety rice, Briyani’s and pilaf (pulav). Also it goes out well with any Indian Bread. My son being an all time favorite of egg, made me try out different egg recipes. The boiled egg when get induced in this masala, it gives out a very good taste, aroma and also its color attracts everyone. Let us move on to the recipe…

Spicy Shahi Egg masala

Spicy Shahi Egg masala

Ingredients:

  • Hard Boiled Eggs – 5 nos
  • Onions – 3 nos(medium sized)
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Red chillies – 4 nos
  • Shahi Jeera – ½ tsp
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Garlic – 6 cloves
  • Ginger – 1 “ inch stick
  • Cardamom – 1 no
  • Peppercorns – ½ tsp
  • Cloves – 3 nos
  • Cinnamon – 1”inch bark
  • Oil – 1 tbsp
  • Lemon juice – 1 tsp

Preparation:

  • Heat a tsp of oil in a kadai. Add in the cumin, fennel, coriander seeds, red chilli, cloves, shahi jeera, cinnamon, cardamom, peppercorns, ginger and garlic and cook till the raw smell goes off.
  • Bring them to room temperature and grind it to a fine paste by adding little water.
  • Finely chop the onions.
  • Heat oil in a kadai, add ¼ tsp of cumin seeds and curry leaves. Wait till they crackle.
  • Add the onions and fry till they are transparent.
  • Add the turmeric powder, ground masala and salt. Cook them till the raw smell goes off.
  • Pour in a cup of water, let it boil.
  • Slit the boiled eggs and add them in the masala, cover and cook till the masala thickens.
  • Pour in the lemon juice, stir and cook for 2 mins.
  • Transfer it to a bowl and garnish with finely chopped coriander leaves.

Note: Gently slit the sides of the eggs. Make sure that the eggs should not break while stirring.

Mughalai Chicken Handi

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Mughalai Chicken Handi is Karachi’s popular dish. They make chicken handi with khoya, almonds and cream. Ithas a creamy texture and flavor.

 

Mughalai Chicken Handi

Mughalai Chicken Handi

Ingredients:

  • Chicken boneless – ½ kg
  • Chilli powder – 1 tsp
  • Fenugreek leaves (kasuri methi) – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Cumin powder – 1 tsp
  • Grated coconut – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Pepper powder – 1 tsp
  • Tomato – 1 no
  • Boiled onion paste – 3 tbsp
  • Salt to taste
  • Fresh cream – 100 ml
  • Almonds/Badam – 6 nos

Preparation:

  • Boiled onion paste: Chop onions to medium pieces and boil them in water along with peppercorns – 10 nos, cloves – 3 nos and cinnamon – 1” inch bark. Let it cool and grind them to a fine paste.
  • Blanch (soak almonds/badam in hot water for few minutes and peel off the skin)
  • Grind tomato to fine paste.
  • Grind coconut and almonds/badam.
  • Finely chop ginger and garlic to small pieces.
  • Heat oil in a kadai. Put ginger and garlic pieces, fry them till they change to golden brown colour.
  • Add chicken and fry for few mins.
  • Add all the spice powders, salt and fenu greek leaves. Fry them for few minutes.
  • Add boiled onion paste, tomato paste and coconut-almond paste and mix thoroughly.
  • Cover, sprinkle water and stir in for every 5 mins. Wait till the chicken gets cooked.
  • Add fresh cream to make gravy.
  • After 5mins, add in the khoya and cook for few mins.

Garnish with  coriander or mint leaves. Serve hot with Briyani’s, pulav’s and rotis.