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 ADITYA EGG
MASALA
Egg Potato Curry
Ingredients
Eggs -
4 Nos
Potatoes - 250 gms
Green Chillies - 2 Nos
Aditya Egg
Masala- 10 gms
Onion - 100 gms
Tomatoes - 100 gms
Coconut -
˝ No
Salt - 10 gms ( to taste)
Oil - 30 ml
Coriander Leaves
- 1 sprig
Lime - 1 No
Method
Hard boil
the eggs, shell out and cut on to quarters. Chop onion, tomato and
green chillies. Boil, peel and cut the potatoes in to quarters.
Grate and grind the coconut in to a fine paste adding little
water.Heat oil, add onion, green chillies tomato and fry until soft.
Add Aditya Egg Masala, enough salt to taste and sauté well. Add the
coconut paste and simmer for 2 minutes. When the basic gravy is
ready add the boiled eggs and potatoes. Stir well and simmer for few
minutes. Now serve hot garnished with finely chopped onions and
coriander leaves.
Spicy Egg Omelette
Ingredients
Eggs -
2 Nos
Green Chillies - 1 No
Onions - 100 gms
Tomato Sauce -
1 tbl spoon
Aditya Egg Masala - ˝ tea spoon
Pepper powder -
1tsp
Salt - 5 -10 gms ( to taste
Oil - 10 ml ( to
Coriander Leaves- 1 sprig
Method
Finely chop
the onions, coriander leaves and green chillies. Break the eggs and
pour into a bowl and add salt to taste, Aditya Egg Masala and tomato
sauce. Beat well till frothy. Heat the dosa pan and pour the beaten
egg to prepare Omelette. Spread the chopped onion, Green chillies,
Coriander leaves and pepper powder. Smear around with oil and cook
both the sides. Serve hot along with toasted bread and tomato
sauce.
Egg Kalia
Ingredients
Eggs -
4 Nos
Potatoes - 250 gms
Green peas - 100 gms
Aditya Egg
Masala- 5 gms
Salt - 10-15 gms
Oil - 15 ml
Coriander leaves
- 1 sprig
Curry leaves - 1 sprig
Method
Hard boil
the eggs. Shell and cut into halves. Heat oil, brown eggs and onions
and remove. To the heat oil add potatoes, peas, Aditya Egg Masala,
salt and fry for few minutes till oil separates and vegetables are
cooked. Now add eggs and onion. Mix well and serve hot garnished
with Chopped Coriander Leaves.
Egg on Potatoes
Ingredients
Eggs -
4 Nos
Potatoes - 250 gms
Aditya Egg Masala - 10 gms
Oil -
30 ml
Salt - 10 gms (to taste)
Green Chillies - 2
Nos
Method
Boil the
potatoes in enough water. Peel and smash the potatoes finely along
with add Salt Turmeric powder and Pepper. Break the eggs in a bowl,
add pepper salt to it and beat well.. Divide the smashed potatoes in
to even sized balls and make a dent. In a shallow pan add little oil
keep the dent potatoes and pour the beaten eggs into it. Cover and
cook until the eggs are cooked in a slow fire. Now serve hot along
with tomato sauce.
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ADITYA CHICKEN MASALA
Murgh Musallam
Ingredients
Chicken
- 1 kg
Onion - 200 gms
Tomato - 750 gms
Red Chilles -
1no
Aditya Chicken Masala- 25 gms
Salt - 15 gms ( to
taste)
Method
Wash, clean
and joint the chicken into larger pieces. Spread Aditya Chicken
Masala over the joint chicken, rub well over it and leave for few
minutes. Blanch the tomatoes and chop. Also finely chop the onions.
Heat the oil add chopped onions and fry till golden brown. Then add
the Spiced chicken and sauté well for few minutes. When liquids are
evaporated add the blanched and chopped tomato, salt and allow the
chicken to cook till tender. Serve hot the thick gravy, garnished
with onion roundels and chopped coriander leaves.
Chicken Pepper Fry
Ingredients
Chicken
- 1 kg
Onion - 200 gms
Garlic - 10 Flakes
Tomato - 2
Nos
Aditya Chicken Masala - 10 gms
Peppercorns - 1 table
spoon
Curry Leaves - 1 sprig
Method
Wash and
clean the chicken pieces. Chop onion, tomato and Garlic Flakes.
Crush the pepper corns coarsely. Heat oil add curry leaves, onion
and Garlic Flakes. Fry till golden Brown. Add the chopped tomato,
Chicken, Aditya Chicken Masala, crushed pepper corns and sauté well.
Add enough salt and water to cook till tender. When the gravy
thickens serve hot garnished with chopped coriander
leaves.
Chicken Fry Coorg
Ingredients
Chicken
- 1 Kg
Onion - 300 gms
Garlic Flakes - 10 Flakes
Green
Chillies - 2 Nos
Salt - 10-15 gms (To Taste)
Oil - 50
ml
Cumin - 1 tsp
Vinegar - 2 tbl Spoon
Aditya Chicken
Masala - 20 gms
Method
Wash and
clean the chicken pieces. Marinate the chicken with 20 gms of Aditya
Chicken Masala with 2 Table spoon of vinegar for about 10-15
minutes. Finely chop the Onion, green chillies and garlic flakes.
Heat oil. Add cumin, onion, green chillies, garlic flakes and fry
till golden brown colour. Then add the marinated chicken, salt and
sauté well. Add enough water to cook till tender. When the gravy
thickens add the chopped coriander leaves and serve hot. For more
gravy add the cashew/ Coconut paste 10 minutes to put off.
Hydrabadi
kheemaIngredients
Mutton - 1
kg
Onion - 200 gms
Tomato - 500 gms
Ginger - 1 No
Garlic
- 10 flakes
Green chillies - 3 Nos
Potatoes - 200 gms
Curds
- 100 ml
Oil - 50 -100 ml
Salt - 10-15 gms( to taste)
A
Garam Masala- 1 tsp
Method:
Wash,
clean, de-bone and mince the mutton. Grind ginger garlic and green
chillies together. Heat oil, add chopped onions, garam masala and
ground paste. Add the minced meat, fry for few minutes then add
quartered tomatoes cover and cook for few minutes. Add water when
required. When half done add enough salt to taste. When almost done
add diced potatoes, beaten curds and cook till potatoes are cooked
and gravy is ready to serve.
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