Andaa Pyaazi (Eggs in a simple onion gravy)


Simple Twist to the regular Egg Curry with lots and lots of onion.


Eggs – 5

Onion – 5 medium size

Ginger – 2 inch piece

Garlic – 8-10 cloves

Curd – 2 tbsp

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Clove (Laung) – 4-5

Tej Patta (Bay Leaf) – 1

Kali Mirch (Black Pepper) – 5-6

Methi Daana (Fenugreek Seeds) – 1 tsp

Badi elaichi (black cardamom) – 2

Garam Masala – A pinch

Salt – To Taste

Coriander – for garnishing

Oil – for cooking


Hard boil the eggs. Shell them and poke all around the eggs with a fork. Make a paste of ginger, garlic and one onion. Boil two onions and make a paste. Finely chop rest of the onions and fry them till they are brown in colour. Make a paste.

Add oil in a pan. When the oil is hot add methi daana, kali mirch, clove, tej patta, badi elaichi. When the dry masalas start to crackle add the paste of ginger, garlic and onion. Fry this till it changes colour (it will become light brown). Keep on stirring it while frying. Now add the paste of boil onions and fry till the mix takes a light brown colour and starts leaving oil. Add eggs and salt. Fry for 5 more minutes coating the eggs with the paste. Now add water (this depends on how watery you want the curry/gravy, generally a less watery gravy is ideal). Cover the pan and let it cook for 8-10 minutes on low heat. Add curd and fried onion paste. Cook for 4-5 minutes (ensure that the curd and onion paste are evenly and smoothly mixed).

Garnish with chopped coriander and serve with Mughlai Parantha.


Saboot Moong Ki Masala Daal (Spicy Whole Green Moong Daal)

I generally am not excited about Moong daal. But whole green moong daal and the dishes made out of it has somehow found a permanent place in my kitchen. Be it the Moong sprout salad, or Green Moong Daal Chilla/Dosa or this dish, all of them are now our favourites.


Whole Green Moong Daal – ½ cup (Take the quantity as per your need, the way you take Daal quantity for any other Daal)

Tomatoes – 2-3 medium size

Onion – 1 medium size

Ginger – 2 inch piece

Garlic – 5-6 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Jeera (cumin) – 1 tsp

Sonth (dry ginger powder) -1 tsp

Heeng (Asafoetida) – A pinch

Ghee – 1 tbsp

Turmeric – 1 tsp

Salt – To Taste

Water – for cooking daal

Coriander – for garnishing


Soak the green moong daal in water (preferably for the whole night or at least 2 hours). In a pressure cooker add daal, salt, turmeric along with water (the water should be around 2-3 cups). Cook the daal (3-4 whistles).

Finely chop ginger, garlic, green chillies, onion and tomatoes. In a pan, heat ghee. Add jeera. When jeera starts to crackle add ginger, garlic and chillies. When garlic starts turning brown, add onion. Cook onions till they start turning brown in colour. Add tomatoes and cook them till all the juice is dried. Now add the daal and heeng. Cook on high heat for 5 minutes.

Garnish with coriander and serve hot with roti, paranthas etc.

P.S. – Please cook the daal as you would cook any other daal. The quantity of daal and water would depend on your liking i.e. you like a thicker daal or prefer a slightly watery version.

Simple Radish Leave Bhurji (Mooli patta bhurji)


This is simple quick recipe using leaves of radish (mooli) which are generally not used, can be used as a tasty side dish.


Radish Leaves (Mooli ke Patte)– 3 cups (Thoroughly washed and finely chopped)

Garlic – 8-10 cloves

Green Chillies –2-3 (can be increased or reduced depending on your requirement of spiciness)

Ajwain (Carom Seeds) – 1 tsp

Heeng (Asafoetida) – A pinch

Salt  –  To taste

Oil – for cooking


Finely chop garlic and green chillies. In a pan heat oil. Add ajwain. When ajwain starts to crackle add chopped garlic and green chillies. When garlic starts turning brown add the leaves. Add salt and heeng.

After around 5 minutes, the leaves would leave water. Reduce heat now. Cook till all water dries up. Now increase the heat and cook for 5-6 minutes more. (The leaves would turn darker in colour).

Serve hot with paranthas etc.

P.S. The leaves generally have a little salt content so please add salt in moderation. Along with the leaves one can add finely chopped radish also, in such case the dish needs to be cooked till the radish become soft and slightly translucent.

Please use only green leaves and not the leaves which are turning yellow or are wilting. (these wilting leaves can be used to make good compost for kitchen garden).

Similar dish can be created using cauliflower leaves (but only the leaves which are tender).

Mushroom Muttar (Mushroom & Peas) in cashew and sesame seed gravy

Mushroom Muttar (Mushroom & Peas) in cashew and sesame seed gravy

What to do? What to do when one has a whole lot of fresh mushrooms? And not to forget fresh winter peas? My son and husband are fond of mushrooms. So while shopping for vegetables last evening, they happily picked up a whole lot of fresh mushrooms. I wanted to try a combination of mushroom and peas and the result was this. The dish is similar in taste to Malai Kofta, Shahi Paneer or Khoya Paneer. Again a no tomato dish.


Mushrooms                               –           200 gms

Peas                                         –           200 gms

Onions                                      –           2 large size

Cream                                      –           ¼ cup

Milk                                          –           1 cup

Garlic                                        –           15-20 pods

Ginger                                       –           ½ inch piece

Green Chillies                            –           2-3 (depending on your requirement of spiciness)

Dal Chini (Cinnamon)                 –           ½ inch stick

Kali Mirch (Black pepper)            –           10-15 pieces

Clove                                        –           5-6 pieces

Cardamom (Eliachi)                   –           2

Sesame Seed (Safed Til)            –           3 tbsp

Cashew Nuts                            –           10-15 (nuts)

Jeera (Cumin)                            –           1 tsp

Kasuri methi (dry)                      –           2 tsp

Sugar                                        –           1 tbsp

Salt                                          –           as per taste

Coriander (Dhania)                     –           for garnishing

Butter                                       –           for frying mushrooms

Oil                                            –           for cooking



Coarsely grind ginger, garlic and chillies. Keep aside. Dry grind (coarsely) dal chini, kali mirch, cardamom and clove (laung). Keep aside. Grind onions, sesame seeds and cashew nuts into a smooth paste. Shallow fry the mushrooms in butter (till they change their colour to light brown, there would be no water left in mushrooms now). In a pan heat oil, Add jeera. When the jeera starts to crackle add all the dry grinded masalas. After 2-3 minutes add ginger garlic and chillies paste. When the masala starts turning brown, add the onion, cashew nut and sesame seed paste. At this stage add a little water as this paste is slightly dry in nature. Keep on stirring, when the mixture starts leaving the sides of the pan (oil would come on the top), add peas. Add milk, simmer the flame and let it cook for 3-4 minutes. Now add fried mushrooms. Add salt and sugar. If the gravy is very thick, add a little water. Cover the pan and let it cook till the peas become soft and cooked (7-8 minutes if the peas are the soft fresh ones). Add cream and let it cook uncovered for 3-4 minutes on very low flame. Remove the pan from heat now. Dry roast the kasuri methi on an iron girdle, crush it and add it to the dish. Keep it covered for 5 minutes. Add chopped coriander and serve.