Pure Desi food

There are innnumerable ways of cooking eggs right from a simple boiled egg or bull's eye to a stuffed egg curry.Bagara Anda Masala requires the famous Indian 'Bagara masala' which is a type of Indian curry where the key flavours are coconut, tamarind, peanuts and sesame seeds. Bagara Baigan(egg plant),a Hyderabadi speciality dish is cooked with these ingredients which lends its a certain exotic rich creamy quality that no one can resist.Bagara Anda Masala is eggs cooked in peanut-sesame paste and in tamarind sauce and without the use of onions or tomatoes(onions and tomatoes are the basic ingredients for most indian curries) and believe me it tastes great.This dish goes well with flavoured rice,rotis or white rice.

Ingredients:

6 boiled eggs
1 1/2 tbsp roasted peanuts
1 1/2 tbsp sesame seeds (til,nuvvulu)
1 tbsp fresh coconut
1 tbsp poppy seeds (optional)
oil for cooking
1/4 tsp cumin seeds (jeera)
pinch of methi (fenugreek seeds)
1-2 whole dry red chillis
4 garlic flakes chopped
8-10 curry leaves
2 slit green chillies
1/2 - 3/4 tsp chilli powder
1/2 tsp jeera pwd
1 tsp coriander pwd
1/3 tsp turmeric pwd
1 1/2 tbsp tamarind paste
1 cup water - as required
salt
1/4 tsp garam masala pwd

Heat 2 tsps oil in a pan and add the boiled eggs and fry for 2 minutes and remove.Make small slits with a knife along the length of the eggs and keep aside.

Dry roast sesame seeds and poppy seeds for 4-5 minutes. Grind sesame seeds,poppy seeds,fresh coconut and roasted peanuts to a fine paste adding some water.Keep aside.

Heat 1 1/2 tbsps oil in a pan.Add cumin seeds and let them splutter and then add methi seeds.curry leaves,dry red chilli,green chillis and chopped garlic fry for 20 seconds and then add the ground paste.Saute till oil seperates..i.e approx 7-8 minutes on medium heat and stirring it constantly so that it doesnt burn.
Now add chilli pwd,turmeric pwd,coriander pwd,cumin pwd and saute again for 30 seconds.
Add the boiled eggs and mix well.Add tamarind paste and let it cook covered for 4-5 minutes.

Now add 1 cup water and salt, cover and cook on medium flame for about 10-12 minutes. Lastly add garam masala pwd (optional).

Serve hot along with plain white rice, biryani, paratha or roti

Marinate 1/2 kg (500 gms) of mutton (lamb) in 1 cup curd,1 tbsp ginger garlic paste,2 tsps coriander pwd,1/4 tsp garam masala pwd,1/4 tsp turmeric pwd,1 tsp red chilli pwd,1/2 tsp jeera pwd(cumin pwd)and salt for half an hour.
Heat 3 tbsp of oil in a cooking dish and add whole garam masala [3 green cardamoms,6 cloves,1" dalchini (cinnamon sticks)] and let them fry for 5 seconds.
Now add 1 cup of sliced onions and 3 slit green chillis and fry till transparent.
Now add the mutton marinade and mix well.Let it cook in its own water on medium heat till oil seperates.
Now add 2 cups of water,cover and cook the mutton till soft on slow fire.
Add a pinch of nutmeg pwd(called jaaji kaaya podi in telugu) before you turn off the heat.
Garnish with chopped coriander leaves and your mutton curry is ready to serve with hot rice or rotis.

This is a very simple and easy mutton curry that I often make.A typical andhra style mutton curry and tastes good...

250 gms indian beans
2 onions chopped
1 green chilli slit lengthwise
8 garlic flakes chopped finely
10 curry leaves
1 tsp cumin seeds(jeera,jeelakara)
1/2 tsp red chilli pwd
1/2 tsp coriander pwd
1/4 tsp cumin pwd
1 tbsp chopped coriander leaves
1 tsp sugar(optional)
salt to taste
oil

Wash,string the beans and split each bean into two to three pieces.
Boil 2 cups water in a pot and add the beans with salt and cook with lid till almost cooked but not too soft i.e three fourth cooked.Drain.
Heat 2 tbsp oil in a vessel.Add cumin seeds and let them splutter,now add curry leaves and garlic and fry for 5 seconds.
Add the onions and fry till transparent.Add chilli pwd,coriander pwd,cumin pwd and sugar and mix well.
Add the boiled beans and cook covered for 5 minutes on low heat.Adjust salt.
Garnish with coriander leaves.

Ingredients:

10 long green chillis (cut into 2" pieces)
1 cup chopped onions (make a coarse paste)
1/2 tsp shahjeera (black cumin seeds)
1 tbsp chopped pudina (mint leaves)
1 tsp ginger garlic paste
1 cup chopped tomatoes
1/2 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
1/2 tsp garam masala pwd
2 tbsp tamarind paste
1 tbsp of boiled channa dal paste (boil 2 tbsp of channa dal and make a paste)
2 tbsp of khus-khus and melon seeds(magaz,dawsa ginjallu) paste(soak 2 tsps each of poppy seeds and melon seeds in little water for half an hour and make a smoothe paste)
3 tbsp oil
2 cups water
salt
chopped coriander leaves for garnish


Heat 3 tbsp oil in a pan.Add shahjeera and pudina leaves and fry for 10 seconds.
Add the coarse onion paste and fry till oil seperates.
Next add ginger garlic paste and fry till oil seperates.
Add the chopped tomatoes and mix well and fry till oil seperates.
Add chilli pwd,cumin pwd and coriander pwd and mix well.
Now add the green chilli pieces and salt, mix well.Cover and cook on slow fire till three fourth cooked.
Now add the khus-khus and melon seed paste along with boiled channa dal paste and tamarind paste.Mix well.
Add water and mix well and cook till the chillis are soft.Add garam masala towards the end and garnish with chopped coriander leaves.
Serves best with hot rotis and rice/pulao.