Watermelon Egg Bhurji || Bachelor Boys Making Quick and Easy Egg Bhurji

Watermelon Egg Bhurji Prepared In My Village
Bachelor Boys Making Quick and Easy Egg Bhurji
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Fish Fry Prepared In My Village II Hungry Foods

Fish Fry Prepared In My Village
Easy Fish Fry Village Style
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How To Cook An Egg In A Potato II Hungry Survival

How To Cook An Egg In A Potato
Egg In A Potato
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Watermelon Chicken Prepared in My Village

Watermelon Chicken Prepared in My Village
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How to make Chicken Aloo Keema II Village Style By Raju Master

Ingredients for Chicken Aloo Keema Recipe

Chicken Mince 1/2 kilogram
Potatoes peeled, parboiled and thinly sliced 3 medium
Mustard oil 4 tablespoons
Bay leaves 3
Green chillies 4
Ginger finely chopped 2 inch
Garlic cloves finely chopped 8-10
Red tomatoes pureed 4 medium
Coriander powder 1 1/2 tablespoons
Red chilli powder 2 teaspoons
Cumin powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Onions cut into round slices 3 medium
Salt to taste
Juice of 1 lemon
Fresh coriander leaves finely chopped 2 tablespoons
Method

Step 1

Heat 2 tbsps mustard oil in a non-stick pan and add bay leaves. Slit green chillies length-wise, add to the pan and sauté for half a minute.

Step 2

Add ginger and garlic and sauté for 1-2 minutes.

Step 3

Add tomato purée and sauté for 3-4 minutes. Add coriander powder, 1 tsp red chilli powder, cumin powder, ¼ tsp turmeric powder and garam masala powder and sauté for 3-4 minutes.

Step 4

Add salt and chicken mince and mix well.

Step 5

Heat remaining oil in a non-stick grill pan. Finely slice onions into roundels and place in the grill pan. Add the potato slices and cook for 2-3 minutes or till potatoes are done. Sprinkle remaining red chilli powder, remaining turmeric powder and salt and mix well. Spread the chicken mince over it and cook till chicken is done.

Step 6

Add lemon juice and coriander leaves and mix.

Step 7

Transfer into a serving bowl and serve.
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Stuffed Crabs Recipe || Crab Snacks village style || Raju master || Hungry Foods

stuffed crab, made with fresh lump crabmeat, onion, and bell pepper, seasoned with Old Bay and Cajun seasoning and bound with egg and toasted bread crumbs and baked.
Stuffed Crab
I so love stuffed crabs! My Mama almost always made these from freshly picked crabs and then stuffed the cleaned and sterilized crab shells as I have here, but most folks would just make these into patties, or put them in those aluminum crab shells, which is perfectly acceptable!
After coming home with a nice seafood 'to-go' bag that Mom & Dad sent us home with from all that yummy stuff we had for The Blessing of the Fleet well, I had some real crab shells, so I sure used them!

Just be sure if you're using real shells, to thoroughly clean the shells, cut off the eyes and antennae, rinse them with hot water and boil them for about 10-15 minutes, or bake at 350 for about 10 -15 minutes, to sterilize them. After I sterilized mine, I just stored them in the freezer until I needed them.

This recipe is the standard crab mix with some variations that I use to make crab patties for po'boys, stuffed shrimp, stuffed flounder, stuffed mushrooms and of course, crab cakes. Add a nice mixed garden salad and a green veggie to round it out. If you love crabmeat, but have never had stuffed crab, I do hope that you will try these. They are simply delicious.
Ingredients
4 tablespoons of butter
1 medium onion, minced fine
1/4 cup of green bell pepper, minced fine
4 slices of white or white wheat bread, toasted
1 pound of fresh lump crabmeat
1 large egg
Pinch of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon of Old Bay seasoning, or to taste
Couple shakes of dried parsley
Bread crumbs for topping, fresh or dried, optional
8 crab shells, optional
Instructions

Preheat oven to 400 degrees F. Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.

Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab, mix gently and put into the crab shells or shape into 8 patties. Sprinkle with a small bit of bread crumbs, if desired.

Bake at 400 degrees F for 20 to 30 minutes, checking at 20 minutes, or until the stuffing sizzles and the tops begin to brown. If using plain patties, pan fry in butter until golden brown.

Cook's Notes: Can be shaped into patties and pan fried in butter, stuffed into crab shells, place into ramekins or rolled into boulettes and oven baked, used for flounder or shrimp stuffing, stuffed into mushroom caps or made into po'boys.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.
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Chicken Snack Recipe II Chicken Tawa II Home Made Easy Chicken Snacks Recipe

Chicken Snack Recipe II Chicken Tawa II Home Made Easy Chicken Snacks Recipe
Method
1. Take some oil on a tawa/pan. Add methi dana (fenugreek seeds) and fry well.
2. Add chopped onion and sauté it.
3. Add the tomatoes, ginger- garlic paste, turmeric, chilli powder, garam masala powder and sauté.
4. Then add chicken, cream, lemon juice and let the chicken cook.
5. After chicken is cooked, add capsicum and/or onion cubes, chopped coriander leaves and whole red chillies. Cook for only 2 minutes.
6. Chicken tawa is ready to be served.
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