EGG Curry

Ingredients:

Boiled Eggs -3
Onion-2 chopped thinly
Green chilly – 3
Ginger-garlic paste – 2tbsp
Tomato(chopped) – 2
Coconut milk – 1 cup
Curd – 2tsp
Milk – 1/4 cup
Zeera powder – 1/4 tsp
Kashmiri chilly powder – 1 tsp
Turmeric powder -1/4 tsp
Coriander powder – 1 1/2tsp
Garam Masala powder – 2tsp
Cashewnuts – 6
Almonds – 8
Ghee -4tsp
salt

Procedure:
Soak almonds and cashew nuts in warm water for sometime.(peel off almond skin before grinding)
Grind almond,cashew,chopped onions,ginger-garlic paste,and greechilly into a fine paste.
Heat ghee in a pan.Add the masala paste to it and saute well..Add milk little by little in quantity and stir well till oil seperates.
Add jeera powder,chilly powder,coriander powder,garam masala powder,chopped tomatoes,curd,salt and stir well.
once it gets dry,Add coconut milk to it and boil for 1-2 mins.
Add boiled eggs to it and mix.Garnish with coriander leaves.

Qeemah – Minced meat

Ingredients:

Qeemah/Minced meat – 700 gms (Lamb/Sheep /beef)
Onion -1, large, finely sliced
shazeera– 2 tsp
Ginger garlic paste – 1 tbsp
Green chillies – 3 long, chopped finely
Turmeric – 1/4 tsp
Red chilli powder – 2 tsp
Salt – 2 tsp
Coriander– 2 tbsp
Lemon juice – 3 tbsp( optional)

Procedure:

In a large frying pan, pour oil and as soon as it warms up, add the onion and fry until evenly golden brown in color. Add the Shazeera seeds, ginger garlic paste and green chillies. Fry for a few seconds. Add the minced meat and cook mixing it well. Add the red chilli powder, salt and turmeric. Mix well and cook stirring until all the moisture has been dried up. Pour lemon juice( optional) mix well and remove from heat. Garnish with Corainder