Egg Curry Recipe ( Anda Curry Masala )

         

Egg Curry | Anda Curry || How to Make Egg Curry Masala Recipe with step-by-step photos.

Egg Curry Masala is the most common traditional gravy-based dish made up of onion, eggs, and some basic spices; it takes hardly 30 minutes to cook. There are many methods and styles used to make egg curry; here I used a super simple and easy method with a few ingredients.

Basically, this egg curry is spicy, flavourful, and delicious. This anda curry is exceptionally good when you are not in the mood to cook something elaborate, but wish to make quick, delicious food. This egg curry can be served with rotis, plain paratha, plain rice, or flavored rice like zeera rice,bagara rice.

                             

Basics of an Egg Curry:

To make egg curry, firstly crackle the fenugreek seeds, then roast the onion and ginger-garlic paste with powdered spices until the raw smell goes away. Later, beaten yogurt is added to it until the masala is cooked.

Meanwhile, fry the eggs in some oil by sprinkling orange/yellow food colour. Adding colour is totally optional; I love to see yellow/orange eggs in curry or rice. You can skip it if you don’t like colored eggs in your curry.

Next, the key ingredients: eggs go into this cooked gravy, finally finished off with the addition of some herbs like coriander leaves or Kasuri methi and green chilies

So let’s begin 

Here are more Similar Recipes:

Egg fried rice

Cholay masala curry

Anda photo

Egg paratha

Chana anda masala

Aloo anda curry

Egg Biryani

Egg keema karahi

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Hard boil the eggs and remove the shells. Pierce them with a fork or knife randomly. Heat the little oil in the pan, then put the boiled eggs in and fry them for 5 minutes by sprinkling yellow food color. Set aside.

                           

Peel and cut the onion, ginger, and garlic.

                           

Blend the onion with ginger and garlic and then combine all the powdered spices. 

                        

2nd step:

                             

Whisk the yogurt with the help of a fork/whisker

                                         

Heat the oil and temper the fenugreek seeds for 30 seconds

                 

Then add onion paste with masala into the pot.

                                

                      

Stir to combine well and allow the onion masala to cook until oil is separated.

                            

Add yogurt to the masala. 

            

Stir well and pour water just as needed to make a gravy. Then allow the cooking masala to cook for another 10 minutes on medium flame.

                       

Once the masala is cooked very well, lower the heat to low. Put the fried eggs in the gravy.

             

   

Bring it to a boil first, st then add some Kasuri methi. 

                               

Along with green chilies

                          

Simmer the egg curry for around 10 minutes further on low flame.

                                   

Egg gravy is ready to serve; transfer to the serving dish.

                        

Serve egg curry with roti, naan, or plain rice.

                                       

Aloo Raita Recipe ( Potato Raita )

                                                                                          

Aloo Raita Recipe || Potato Raita || How to Make Aloo Raita Recipe with step-by-step photos and video                                                          

Aloo Raita or Potato Raita is a simple, delicious, and easy raita. It is made with boiled potatoes, yogurt, spices, coriander, and mint. A perfect side dish recipe for Biryani, Pulao, or any Rice-based dish.

This summer, when I don’t feel like spending time in the kitchen. Right there, I would like to prepare a quick and easy meal for our dinner and lunch. So here I chose an easy and quick side dish, aloo raita, with my yellow rice. literally, this was an amazing combination when I started to eat. Even this raita goes well with chapatis and Paratha.

                                                              

My Latest Aloo Raita Recipe:

I also shared some of the other raitas on my blog,g like the most popular Zeera Raita, Veg Raita, Spicy Raita, and Baigan Raita or bhujia. Soon,oon I will share Lauki Raita as well.

Simple to make, Aloo Raita gets ready in just 15 minutes. It is also a great way to use up any leftover boiled potatoes sitting in your fridge. So, don’t wait for long; if looking for an interesting side dish, make this Aloo ka Raita and serve it along with your everyday meals.

                                                                                   

                                                                       

What is Aloo Raita?

Aloo raita is generally a side dish served with rice, roti, or paratha. It enhances the taste buds due to being flavourful; besides, it is also a great source of calcium, vitamin D, and iron.

This raita is made with potato, yogurt,t spices, and herbs. Lastly, this Raita is tempered with cumin seeds, dry red chilies, and curry leaves in oil; it surely enhances the taste even more.

The tempering is optional; you can serve it without tempering too.

You Might Like this:

Green Raita

Dahi Chutney

Garlic Mayonnaise

Cheese Sauce

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Boil the potatoes and grate them.    

Dry roast red chilies and black peppercorn on low-medium flame and then grind them into a powder form

        

Whisk the yogurt by adding salt.

               

        

Add ground roasted spice powder to the beaten yogurt and

mix very well

                            

                         

Next, combine boiled and grated potato, coriander, and green chili with the spiced yogurt.

                                       

Stir to mix until everything is incorporated. 

    

In a pan, add some oil and heat it; crackle cumin and curry leaves for a minute.

                                             

Pour over the raita

                                                                  

Aloo raita is done

                                             

Aloo Raita is ready to serve with Rice, khichdi.

                                                   

                 

Imli Ki Chutney Recipe (sweet and Sour)

Sweet And Sour Tamarind Sauce | Imli Ki Chutney | How to Make Imli Chutney with step-by-step photos and video

 

Imli Ki Chutney is a thick, flavored, and sweet and sour sauce of tamarind, an easy and quick recipe that can be served with all types of fried food, bun kabab, and stuffed paratha. This is traditional in Pakistani/Indian kitchens. Here I will share two types of sauces, sweet and sour, with a bit of difference.       

                                            

You can store them for a month or weeks, and you can also make bun kabab chutney and green chutney from this tamarind sauce. Thus, you will need yogurt, mint, and coriander leaves. Just add an instant sauce ready for bun kabab, and green sauce, so let's begin. 

If you have tried this Imli Chutney, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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My Latest Imli Ki Chutney Video:

Firstly, soak tamarind in hot water overnight, strain the tamarind water, and extract the seeds from the pulp. Now transfer to the saucepan.

                              

Place on flame, then add all ingredients to the saucepan, stir to mix well on medium flame, bring it to a boil, and keep stirring until the sauce thickens.

                                   

Then remove it from the flame and let it cool down completely. Now, it can be preserved in a glass container for up to one month. 

Note: Don’t use any plastic or metal jars for preserving the sauce

Imli Chutney is ready to serve with pakora, samosa, fried fish, roll, and kabab.

                  

Firstly, soak tamarind in hot water overnight. Strain the tamarind water and extract the seeds from the tamarind pulp and dry palm dates.

Now transfer both ingredients to the saucepan, place on the flame, then add all spices to the pulp.

                

Stir to combine well on a medium flame, bring it to a boil, and keep stirring until the sauce thickens.

Then remove it from the flame and let it cool down completely. Now transfer it to the glass container. 

Sweet tamarind sauce is ready to serve with chana chaat, laddoo path.  

Tamarind Plum Drink Recipe ( Imli Aloo Bukhara Ka Sharbat )

Tamarind plum drink || Plum tamarind drink || How to make tamarind plum drink with step-by-step photos. 

Looking for a nutritious and refreshing drink to beat the summer heat in Pakistan? Tamarind plum drink is a wholesome beverage that will leave you feeling revitalized and happy. With scorching temperatures and dry weather conditions, not everyone can afford luxuries like air conditioning or swimming pools. However, this drink is a great substitute that can help you cool down. 

The word "sharbat" is commonly associated with sweetness and has become a popular part of Muslim cuisine culture as an alternative to alcoholic drinks, which are forbidden in Islam.

                                   

My Latest Video: Tamarind Plum Drink:

This tamarind plum drink is a blessing from Allah Subhana Wa Talaa for his followers. The summer season can bring many challenges for people in Pakistan due to inadequate infrastructure and a lack of basic necessities. However, Allah has provided his servants with these gifts to help them during these difficult times.

This drink can help cool the body down and provide instant refreshment. There’s a list of heat-killing drinks like lassi,tukh malanga drink, mango lassi, as well as Imli Alo.o

Bukhara Sharbat is a highly sought-after non-carbonated beverage in Pakistan's scorching heat, especially among those who prefer fruity drinks to fizzy ones. You can find street vendors selling it everywhere, and even grandmothers and mothers make their own versions.

This drink is also very refreshing in the summer months, helping keep the body hydrated. If you want to learn how to make it, just follow these step-by-step instructions with accompanying photos.

                       

To prepare this recipe, firstly soak the tamarind in warm water for 2-3 hours; if possible, you can put it aside overnight.

You Might Like this:

Peach mango smoothie

Peach Soda drink

Dalagona coffee

Cold Coffee

Creamy mango milkshake

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Discard the water of the soaked plum and tamarind, and then extract the seeds from them.

                

In a cooking pot,ot pour water, the pulp of tamarind and plums, salt, sugar, ginger pieces, and cumin seeds, and stir to mix them very well.ll. Allow to cook for about 15-20 minutes on low-medium flame.

Now strain it out in a strainer. ner

                                 

 

Cool to room temperature, and save in a clean jar or bottle

                           

To prepare the drink, add 2-3 tablespoons of Sharbat to a glass, dilute with water, and add lots of ice cubes to chill.

                

Tamarind Plum Drink is done to serve