Egg Curry Recipe or Dim er Jhol

Egg Curry Recipe or Dim er Jhol

Click here to view this recipe in You Tube

This Egg Curry Recipe or Dim er Jhol I prepared in Bengali Style with Potatoes,frying boiled eggs and simmering in a tomato based curry flavoured with various aromatics .

Preparation Time - For boiling Eggs around 10 min ( this time may slightly vary) and frying 1-2 min,frying Potatoes 3-4 min and other preparation 10 min.

Cooking Time - Around 25 min

Ingredients:-

1. 3 Eggs boiled then de shelled ,after this just give small cuts on the egg in 1-2 place,then fried with sprinkle of turmeric powder and salt.
2. 3 medium Potatoes cleaned ,washed ,peeled and halved( I left some peel on the Potatoes ),then fried with sprinkle of salt and turmeric powder.
3. 1/2 cup sliced Onion
4. 1/4 th cup onion paste.
5. 1 teaspoon crushed garlic
6. 1 teaspoon ginger crushed ( around 1 inch ginger)
7. Fresh sliced chilly ( use as per your heat tolerance
8. 1/2 cup chopped Tomato
9. Wet Spice/Masala Paste ( 2 tablespoon water + 1/2 teaspoon Cumin/Jeera Powder + 1 teaspoon Coriander/Dhaniya Powder+ 1/4 teaspoon of Turmeric Powder + 1/4 teaspoon of Paprika or Kashmiri chilly powder + 1/4 teaspoon of Sugar )
10. Whole Spices ( 1/4 teaspoon Jeera/Cumin seeds + 1 Bay leaf/tejpata + 2 green cardamoms/elaichi (pods opened) + 2 cloves /lobongo+ 1/2 inch Cinnamon/Darchini )
11. Bengali Style Garam Masala ( 2 green cardamoms/elaichi+ 2 cloves/lobongo+1/2 inch Cinnamon/darchini ) grind it.
12. Mustard oil ( you can used vegetable oil ) 2 teaspoon for frying eggs and Potatoes ( use more oil if needed) and 3 teaspoon for making the Egg curry.
13. Water (preferably warm ) about 1 + 1/4th cup to make the curry ( depending on the choice of your curry consistency use little less or more water ).

Preparation:-

1.Boil the Eggs with enough water and add little salt then remove the shell and fry the Eggs with 1-2 teaspoon of oil with sprinkle of turmeric powder and salt and keep them aside.
2. If needed add little more oil and fry the Potatoes with sprinkle of turmeric and salt and keep them aside.
3.Prepare the wet spice paste/masala paste.(point 9 under ingredients)
4.Prepare the Bengali style garam masala ( point 11 under ingredients)
5.Chop/slice/crush the vegetables as mentioned above under ingredients.
6. Prepare the onion paste with as much little water as possible.

Cooking:-

1. In the same utensil( I used a thick bottom pan ) where you fried the egg and Potato add 3-4 teaspoon oil and let it warm up.
2. When the oil is warm add the whole spices ( point 10 under ingredients) and let them infuse their flavours into the oil.Then add the crushed garlic and fry till it starts turning light brown.
3. Then add the sliced Onion( add very little salt,this will help to cook the onion fast) and fry the onion til its sides starts turning brown.At that point add the onion paste and fry the onion paste til oil seeps out.
4. Next add the crushed ginger  and fry for 40-50 second followed by the chopped tomatoes and the wet spice paste.
5. Mix and cook covered opening intermittently to check so that it does not burn til oil seeps out.
6. Then add the fried Potatoes and mix everything.
7. Then add the boiled and fried Eggs and mix.
8. Add water ( preferably warm) [I added around 1 and 1/4th cup]and salt as per your taste and mix gently.Cook covered til the Potatoes are cooked.
9. Lastly add the garam masala  and mix,at this point if you want you can add the fresh sliced chilly( you may even crush the fresh chilly and add),I did not add the chilly now,I used it as garnish.
10. Just cook for 30 seconds.
11. Egg curry is ready to be served( I garnished with fresh chilly).It goes well with hot steamed Rice/Roti or Paratha.

Pictures:-

Chicken Stuffed Potato Gravy

Chicken Stuffed Potato Gravy

Click here to view this recipe in You tube

Chicken Stuffed Potato Gravy recipe is prepared with minced Chicken Stuffing cooked with spices and other ingredients and stuffed inside Potato.The stuffed Potato is then fried and simmered in an Onion Tomato based gravy til done.Its yummy and tasty.


Preparation Time - around 20 min
Cooking Time - around 1 and 1/2 hour.

Ingredients for Potato Stuffing:-

1. Dry roasted and ground spice mixture(this will be required both in the gravy and in the stuffing)

[ 1 and 1/2 teaspoon cumin seeds+ 1 and 1/2 teaspoon coriander seeds+ 2-3 green cardamoms+2-3 cloves + 1/2 inch cinnamon + 1/2 of a black cardamom or boro elaichi + pinch of Javetri or Mace and Nutmeg or Jaiphal ]

2. About 2 cups minced Chicken or Chicken Keema
3. 1cup minced Onion
4. 1 teaspoon of crushed and chopped garlic
5. 1 teaspoon crushed Ginger.
6. For stuffing I will add about 1 and 1/2 teaspoon of the dry roasted spice mixture [point 1]
7. 1 tablespoon tomato sauce/ketchup
8. Salt as per your taste ( remember that the gravy will also has salt so use accordingly)
9. 1/4th teaspoon of black pepper powder/golmorich
10. 1/4 teaspoon each of Paprika or Kashmiri chilly powder + Cayenne or red chilly powder + turmeric powder ( use chilly powder little more or less as per your heat tolerance )
11. Make a paste of all purpose flour with water for sealing the stuffed potatoes. ( the paste must be little thick ).
12. 1/4 th cup of the scooped potato ( the inside scooped up flesh of the potato which we have to scoop out for stuffing ,out of it just reserve 1/4th cup of the potato scoop )
13. Oil for frying the Potato,making the stuffing and frying the sealed stuffed potato( around 2 teaspoon each time ) [ I used Peanut Oil ,you can use vegetable oil/Sunflower oil/Mustard Oil ]
14. Potatoes ( I took relatively medium size 3 Potatoes peeled and cut in to half.so that after scooping there is enough room for the chicken stuffing )

NOTE - After reserving 1/4th cup of the Potato scoop you can use the rest of the potato scoop for making potato sandwich with spices ,you need not throw it.

Ingredients for Stuffed Potato Gravy:-

1. About 1 cup Onion paste.
2. About 1/2 cup chopped Tomato.
3. 1 tablespoon of Ginger Garlic crushed.
4. Few fresh chilly sliced lengthwise.(use as per your heat tolerance )
5. 1 teaspoon coriander powder.
6. Rest of the reserved dry roasted spice mix (prepared in step 1 under ingredients for Potato stuffing).
7. 1/4 teaspoon each of Paprika or Kashmiri chilly powder + Cayenne or red chilly powder + turmeric powder ( use chilly powder little more or less as per your heat tolerance )
8. Sugar 1/4 th teaspoon.
9. Salt as per your taste.
10. Oil for the gravy ( 1 tablespoon , I used Peanut Oil ,you can use vegetable oil/Sunflower oil/Mustard Oil .)
11. Left over stuffing ( if any ) for me about 1/4 cup was left which I added into the gravy to thick it up.

Preparation :-

1. Take The Potatoes clean ,wash and peel them .With the help of a melon scooper or a spoon scoop out the potatoes ( reserve 1/4th cup of the scoop,and chop the scoop,this we will add in the potato stuffing ).
2. Prepare the dry roasted spice mix as mentioned in point 1 ( ingredients for Potato stuffing ).
3. Chop the Onion and Tomatoes ,slit the fresh chilly and crush/mince  the garlic and ginger in a Mortar and Pestle ( hamaldista) and keep aside.
4. Make the paste of all purpose flour with water for sealing the stuffed Potatoes.(see video in you tube and the pictures to get an idea,link given above )

Cooking:-

STEP 1 ( Preparing the Chicken Stuffing )

1. After the Potatoes are scooped fry them with sprinkle of salt and turmeric powder ,cover and fry opening intermittently and turning them til a light brown colour develops and keep aside.( I used about 2 teaspoon of oil )[ DO NOT overcook or else it will be difficult to stuff them,remember we will again simmer them in the gravy ,they should hold the shape]
2. In the same utensil add again 2 teaspoon of oil and add the minced onion and fry til it starts turning golden,then add the garlic and fry til the raw smell disappears  followed by the ginger and fry .
3. Fry the ginger for about 40 seconds and add 1/4th cup of the scooped and chopped Potato and fry for 1-2 minute followed by the minced chicken along with the powdered spices(Paprika or Kashmiri chilly powder + Cayenne or Red Chilly Powder+ Turmeric Powder + 1 and 1/2 teaspoon of the prepared dry roasted spice mix) and then mix and cook till the chicken is done.
4. The chicken will give out water let the water dry up,keep on cooking and mixing.
5. Lastly add Salt,sprinkle of black pepper powder ( golmorich ) and  Tomato sauce /Ketchup and mix. Fry for 1-2 min.
6. Keep the stuffing aside and let it cool down.

STEP 2 ( Stuffing The Potatoes,Sealing them and frying the sealed up side. )

1. Now take each scooped out fried Potato and fill them with the minced chicken stuffing.After filling them seal the open side with the thick paste of all purpose flour and water which you have prepared.
2. Keep them aside.
3. Now again take 2 teaspoon oil,heat it up and fry the sealed up side and keep them aside.

STEP 4 ( Preparing the gravy and simmering the stuffed Potatoes in the gravy )

1. Now lets start with the gravy.Take an utensil add oil ,let it heat up then add the onion paste.Fry the onion paste til oil seeps out.
2. Then add the crushed ginger and garlic and fry til raw smell disappears and oil seeps out.
3. After this add the tomatoes and the powdered spices(1/4 teaspoon each of Paprika or Kashmiri chilly powder + Cayenne or red chilly powder + turmeric powder ( use chilly powder little more or less as per your heat tolerance )and cover and cook til the tomatoes melts.
4. Then add the left over dry roasted spice mix which you prepared( reserving just 1/4 teaspoon for garnishing later),left over Chicken stuffing , sugar and salt and mix.
5. Then arrange the stuffed Potatoes and add little water.
6. Cover and cook on medium to low heat ,simmering,opening intermittently and turning the potatoes gently and adding little water at a time whenever required ( when the gravy dries up but the Potatoes are still uncooked ) til the Potatoes are cooked.(you can insert a fork and check if the Potatoes are done or not ).[This step will take time,do not add lot of water at a time or else the potatoes will become mushy and the stuffing will come out ,handle the Potatoes gently while turning them ]
7. When the Potatoes are done serve it with garnish of fresh slit chilly and very little dry roasted spice mix,it goes well with Roti/Paratha/Poori  or Luchi :-).

Pictures With Captions:-

Minced Chicken or Chicken Keema

Ingredients for Potato Stuffing

Mixture Of All purpose flour  or maida and water for sealing 

Ingredients for Potato Gravy

Frying the Potatoes

Cover and fry the Potatoes but DO NOT overcook,they should hold the shape

Fried Scooped out Potatoes

                                                               Preparing the Stuffing

Sealed Potatoes

Frying the sealed up open face of the potatoes

Fried Sealed Potatoes

                                                                  Preparing the Gravy

Chicken Stuffed Potato Gravy

Garlic Butter Shrimp Recipe

1. Garlic Butter Shrimp Recipe
2. 
   
3. Click here to see this recipe in you tube
4. 
   

1. 

   
   
2. This Garlic Shrimp Recipe is very quick and easy to prepare.Its inspired from the American cuisine,I did a little tweak by adding minced onion.This is a very super quick and easy recipe and goes well as a starter or as a side dish with Fried Rice.
3. 
   
   Preparation Time - 7 min
4. Cooking Time - 10-15 min
6. 1.1/2 pound shrimp ( marinate it with paprika+black pepper powder sprinkle + sprinkle of garlic powder or 1 teaspoon crushed garlic + salt + 2 teaspoon lime juice )
7. 2. 2 tablespoon minced parsley
8. 3. 5 garlic cloves minced ( around 1 tablespoon )
9. 4. 1/2 cup minced onion
10. 5. Lime juice ( 2 teaspoon or more as per your sour taste preference )[ I added about 1 tablespoon,I like it little sour ]
11. 6.1 tablespoon butter.
12. 7.Olive oil.
13. 8.Salt as per your taste
14. 9.Red chilly flakes
15. 10.Black pepper powder

Preparation :-

1. 1.Marinate the shrimp and keep aside.
2. 2.Mince the onion,garlic and parsley.
3. 
   
4. Cooking:-

1. 1.Take an utensil ( flat bottom ) add oil let it heat up then add the marinated shrimps.
2. 2. Let the shrimp turn pink on both sides then add the minced garlic and fry for 2-3 minute followed by the onion.Fry til the onion wilts and turn pink.
3. 3. Then add the butter and let it melt,finish it with sprinkle of minced parsley+ black pepper powder + red pepper flakes.
4. 4. Switch off the flame and add 2 teaspoon of fresh lime juice and mix( add more if you want more sourness ).
5. 5. Garnish with extra minced parsley and its ready to be served :-)

Pictures:-

Chicken Jalfrezi Recipe or Chicken Jalfrezi Recipe with Homemade Jalfrezi Masala or Spice Mix.

Chicken Jalfrezi Recipe or Chicken Jalfrezi Recipe with Homemade Jalfrezi Masala or Spice Mix.

Click here to see this recipe in my you tube channel

This Chicken Jalfrezi Recipe or Chicken Jalfrezi Recipe with Homemade Jalfrezi Masala or Spice Mix is a quick and easy dish yet very yummy and tasty. In Bengali the word 'Jhal" means spicy.In this recipe Marinated Chicken is fried in oil along with Onion,Capsicum ,in a Tomato based tangy base.I made my own  homemade Jalfrezi spice mix or masala for this recipe.

Preparation Time - Chicken marination 30 min minimum to 2 hours.
Cooking Time - 30 min

Ingredients for Chicken Jalfrezi :-

1. Prepare the Jalfrezi Spice mix ( for the homemade Jalfrezi Spice Mix or Masala  Recipe click the link below  )
Homemade Jalfrezi Spice Mix

You Tube Link Of Jalfrezi Spice Mix

NOTE - if you want you can substitute it by adding garam masala powder ,in that case taste may differ slightly and also add 1-1/2 teaspoon of Kasoori methi or dried fenugreek leaves if using garam masala.

2. About 300 grams of boneless Chicken cut into bite size pieces.
3. For the Chicken marinate use 1 teaspoon crushed garlic+ 1 teaspoon mustard oil + 1 and 1/2 teaspoon of my homemade Jalfrezi Spice mix + salt as per your taste. Leave it for marinating in refrigerator for minimum 30 min to 2 hours.
4. 1 cup onion cut into chunks and the onion fleshy leaves separated. [you can see my you tube video or pictures to get an idea ]
5. 1 cup Capsicum or Bell pepper  cut into chunks( I used Red you can use any colour or mixed ]
6. 1 cup chopped tomato
7. 1/3 rd cup chopped cilantro
8. 1 tablespoon of minced garlic
9. 1 tablespoon of minced ginger
10. Fresh chilly sliced lengthwise ( I used a mix of Habanero and Serrano) you can use Indian chili as per your heat tolerance.
11. 1 and 1/2 tablespoon of tomato sauce/ketch up
12. 1 teaspoon of clarified butter or ghee
13. Oil ( I used Mustard oil you can use vegetable oil/sunflower oil/canola oil/peanut oil )
14. Black pepper powder ( sprinkle)
15. Salt as per your taste.
16. The remaining Jalfrezi spice mix/masala after marinating the chicken.
17. 1/2 teaspoon of Coriander powder.

Preparation:-

1. Prepare the Jalfrezi masala/spice mix ( click the link mentioned to see the video and the written preparation )
2. Mariante the chicken with the ingredients mentioned in point 3 above .
3. Chop/mince/slice the vegetables.

Cooking:-

1. Take a flat bottom utensil ,add oil,let it become hot and then add the marinated chicken and fry til their colour changes  and then keep aside.
2. Next in the same utensil add more oil if needed and then first add the garlic,let it turn light brown and then add the ginger,fry for 50 seconds after adding the ginger.
3. Next add the tomatoes and when it melts and oil seeps out  add the coriander powder and the Jalfrezi Masala/Spice mix and then mix everything together.
4. Then add the Onion and Capsicum/Bell Pepper and give a quick stir followed by the chicken( which you fried and kept aside),mix and toss everything together.Add salt.
5. If needed just add a splash of water ( just sprinkle),cook covered for 2-3 min or until done opening and mixing intermittently.
6. When the chicken is done add ghee/clarified butter,tomato sauce/ketch up,black pepper powder sprinkle fresh chili and cilantro and mix.( the texture of the vegetables will be little on the crunchy side).Switch off the flame.
7. Serve hot with a side of Naan/Roti/Paratha or Fried Rice :-) Enjoy.

Pictures:-