Bihari style Egg Curry

Egg Curry is a very popular and delicious non vegetarian dish of Bihar. It is probably one of the simplest non vegetarian dishes to cook.

Ingredients:

1.     Eggs 4-6

2.     Onion 1, Garlic 4 pcs, cloves 5pcs, cardamom small and large 1 pc each, cinnamon small pc and ginger ½ inch > grind into paste (Add tomato to the paste, optional)

3.     Spices: Turmeric, Coriander powder, Cumin powder, red chili powder and black pepper powder one tea spoon each.

4.     Oil 4 table spoon, salt to taste.

Procedure:

Hard boil the eggs, peel them off and fry them in oil till they are light brown. Remove the eggs from oil and then keep them aside.

Heat oil in kadai and fry the paste of onion, garlic, ginger and spices till it becomes brown. Add salt and other spice powders and cook on medium flame till the mixture is well cooked.

Add water to make curry and allow it to boil. Add the fried eggs and stop when the curry has reached desired thickness. Garnish the curry with green coriander leaves.

The delicious Bihari dish, Egg Curry is now ready to serve and can be had with rice, roti or paratha.

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India celrbrates Independence day on 15th August

India got independence from the British rule on 15th August 1947.

Since then India has emerged as the largest democracy in the world.

Indians celebrate this day with much gaity.

Indian tricolor hoisting and singing of National Anthem Jana Gana Mana is an integral part of this celebration and off course it includes having variety of sweets like Jalebi, Rasgulla, Kalakand, Sandesh... etc

Here is the link for the Indian National Anthem....As a mark of respect one stands when singing or listening to the National Anthem
https://www.youtube.com/watch?v=NmhLIqFnH6M

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Prawns Masala or Jheenga Masala

Jheenga or Prawns is a very popular and delicious non vegetarian dish of Bihar. Here we are providing the recipe for Jheenga Masala which is an ecstasy food of Bihar.

Ingredients:

1.     Half Kg Prawns: cleaned

2.     Onion one piece (ground into paste)

3.      Ginger ½ inches and 5-6 Garlic cloves ground into paste

4.     Spices: Turmeric powder 1 tea spoon

Red chili powder 1 tea spoon

Black pepper powder 1tea spoon

Salt to taste

5.     Edible oil

6.      Curd 1 spoon

Procedure:

1.     First wash the prawns and marinate them for about half an hour by mixing it with onion-ginger-garlic paste, curd and spices (turmeric, red chili and black pepper).

2.     Heat 4-5 spoons oil and fry the marinated prawns. Add salt and sauté till they turn brown on medium flame, sprinkle some water and simmer for 2 minutes. Keep checking lest they burn.

3.     Add 2 tablespoons of water to make a curry and allow it to boil to have desired thickness.

4.     Simmer till achieving the desired curry texture.

The delicious Jheenga masala is now ready to serve. Garnish it as you please, coriander recommended. It can be served with both rice and chapatis.

Note: Prawns turn round and would release oil when cooked.  Sprinkle water as required lest they burn. Gravy is optional.

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