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Ingredients  8 eggs, boiled 5 garlic cloves, minced 1 onion, chopped 2 green chillies, sliced 1 inch ginger, minced 1 Tbsp fresh cream 2 Tbsp curd 1 Tbsp kasoori methi 1 Tbsp chaat masala 1 tsp garam masala 1 tsp red chilli powder Few coriander leaves for garnish Salt to taste 1 Tbsp oil 1 cup water How to Make  Make a coarse paste by grinding onion, green chillies, ginger and garlic Add oil in a pan and saute the above mentioned ingredients for 2-3 minutes.Whisk the curd and cream together and add it into the pan. Mix well.Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes.Make small slits in the boiled eggs and add them into the pan. Let it cook for 5-6 minutes.Garnish with chaat masala and fresh coriander leaves before serving.

Ingredients Of Makhmali Kofte For the koftas: 1/2 cup firmly packed (100 g) khoya (solidified milk) 6 Tbsp (45 g) maida 1/8 tsp meetha (baking) soda Ghee (Clarified butter) for deep-frying For the gravy: 1/4 cup (60 g) ghee (clarified butter) 1 tsp jeera (cumin seeds) 1 Tbsp finely chopped ginger 2 Tbsp khus khus (poppy seeds) 1/4 cup nariyal ka burada (dessicated coconut) 1 Tbsp powdered dhania (coriander seeds) 2 tsp salt to taste 1 tsp garam masala 1/4 tsp kali mirch (powdered black pepper) 2 Tbsp cornflour dissolved in 1/2 cup milk 2 Tbsp chopped hara dhania (coriander leaves), for garnishing For the koftas: Mash the khoya smooth, so that no grains remain. Mix in the maida and soda and knead it into firm and pliable dough. Shape the dough into marble sized balls that are smooth and creaseless. Heat the ghee in a kadahi till a piece of dough thrown in comes up at once. Lower the heat and fry a cube of bread till a light brown (this lowers...

Ingredients 1⁄2 cup canola oil 2 onions, thinly sliced 1⁄2 cup each dried kidney and cannellini beans, chickpeas, soaked overnight, drained 1 1⁄2 tbsp. ground turmeric Kosher salt and freshly ground black pepper, to taste 6 cups chopped spinach 1 cup chopped parsley 1⁄2 cup brown lentils 1 bunch chives, finely chopped 2 cups reshteh or dried linguini 8 cloves garlic, thinly sliced 2 tbsp. dried mint 1⁄4 cup powdered whey (optional; see recipe, mixed with 4 tbsp. water) Instructions Heat 1⁄4 cup oil in an 8-qt. saucepan over medium-high heat. Add onions, and cook until caramelized, about 20 minutes. Transfer half the onions to a bowl; set aside for garnish. Add all beans, turmeric, and salt and pepper to onions in pan; cook, stirring, for 5 minutes. Add 12 cups water; bring to a boil. Reduce heat to medium-low; cook, covered, until beans are barely tender, about 50 minutes. Add spinach, parsley, lentils, and chives; cook for 20 minutes. Add noodles, and cook unt...

Ingredients 1 to 2 large yellow onions, chopped, (3 cups) 2 Tbps unsalted butter 3 Tbsp olive oil 5 Tbsp pomegranate molasses 1/2 pound walnut halves (about 2 cups) 2 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted 2 cups chicken stock 2 Tbsp plus 2 teaspoons of sugar 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper Salt 1/2 cup fresh pomegranate arils for garnish (optional) Method  Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle,...

Ingredients Thin noodles ( somyeon ), cucumber egg  kimchi and kimchi juice sugar hot pepper paste garlic vinegar  sesame seeds sesame oil. Directions  Add ½ cup chopped kimchi, ⅓ cup kimchi juice, 1 clove of minced garlic, 1 ts sugar, ¼ cup hot pepper paste, 2 ts sesame oil, 1 or 2 ts vinegar, and 1 tbs roasted sesame seeds to a mixing bowl. Mix well with a wooden spoon. Hardboil an egg, cut it in half, and set it aside. Cut about ½ cup worth of cucumber into matchs ticks and set aside. Cook noodles: Add about  7 oz (200 grams) of noodles into a pot of boiling water. Stir them with a spoon to prevent them from sticking together. Close the lid. A few minutes later, they’ll start boiling over. Open the lid and stir the noodles. Cook a few minutes more with the lid open until they are cooked well. *tip: You can tell if they are cooked by tasting one or two. The noodles are very hot, so add a few noodles to a small bowl of cold w...

Ingredients For sweet red bean filling: 1 cup dried red beans (aka azuki beans, or pat in Korean) ¼ cup dark brown sugar (or white, brown sugar) ¼ cup rice syrup ¼ teaspoon salt 2 teaspoons vanilla extract For dough: 2 tablespoons butter 1½ cup whole milk 2 tablespoons white sugar 2 teaspoons dry yeast (1 package) 1 teaspoon salt 3½ cup plus ¼ cup all purpose flour Directions Prepare the beans: Wash and soak the red beans overnight, for at least 10 hours. They will expand to about 2½ cups of beans. Drain and put the beans into a heavy pot. Add 4 cups of water. Cook for 1 hour over medium heat until the beans are very tender. Add sugar, rice syrup, salt, and vanilla extract. Roughly mash with a potato masher. Turn up the heat to medium high heat and stir a few minutes until the bean mixture turns thick and juicy. Remove from the heat. Cover and set aside. Prepare the dough: Heat the butter in a large heavy pot over medium high heat. Stir with a wooden spoon...

INGREDIENTS  sunflower oil, for cooking chutney, of your choice to serve FOR THE BATTER 250 g split yellow lentils (moong dal) 600 ml water 1 inch fresh gingerroot, peeled and roughly chopped 1 small green chili pepper handful coriander leaves 1 teaspoon salt 50 g semolina FOR THE TOPPING 1 large onion, finely chopped 1⁄4 teaspoon salt 1 green chili pepper, finely chopped DIRECTIONS To make the batter: Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all. Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz) measured water, mixing well. Combine all the topping ingredients in a bowl. To cook the chilla: Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13–15-cm (5–6-inch) circle. Top with 1 tablespo...