Egg carrot biryani

Basmati rice 2 cups, cooked in 4 cups water. Hen eggs 6, cooked and peeled .
Carrot 4, chopped into 1 cm cubes, cherry tomatoes 10, bay leaves 3, cloves 3,
star anise 1, cinnamon stick 3" piece, salt to taste, onion 1, thinly sliced, garlic 4,
ginger 2 inch piece, both finely chopped, coconut oil 3 tbsp., cilantro little.
Heat oil in a wok, drop in whole spices, sauté till fragrant, add onion, garlic and ginger,
Sauté till cooked, add egg biryani masala, sauté for 30 seconds, add carrot, combine well
and cook. Add egg and mix well.Add rice, cherry tomatoes and cillantro, combine well,  and serve hot with lime pickle.

Steam cooked crab with butter

 Mud crab big 1, cleaned and washed thoroughly,
cut into medium pieces,  garlic paste 2 tsp., salt to taste.
I have took 2 king crag legs also to cook.
Steam cook, water in the crab is sufficient to cook the crab.
Serve hot with butter.

Paneer Masala

Paneer 1lb., cut into 2 inch pieces, garlic ginger paste, 2 tsp., salt to taste, marinate paneer
pieces with the ingredients, keep it for 1/2 an hour, and light brown the sides of paneer
pieces in a little coconut oil in a pan.
Onion 1, thinly sliced, chicken masala 2 tsp., garam masala 1/4 tsp., salt to taste, coconut
milk 1 cup, coconut oil 2 tbsp.
Heat oil in a wok, drop in onion, sauté till light brown, add masala powder, sauté for 30 seconds,
drop in paneer pieces, combine well, add coconut milk, allow to bubble, add chopped cilantro,
combine well. Adjust salt. Transfer into a serving bowl, garnish with cilantro. Serve with roti
and chapatti.

Egg potato stew

White and purple potato 2 each, peeled and cubed, onion 1, cubed, green chilli 4, silted, ginger 2 inch piece, garlic cloves 4, both thinly sliced, curry leaf a sprig, salt to taste, cinnamon stick 3 inch piece, bay leaves 3, cook all the ingredients in required water in a wok, when cooked well, drop in 6 hen eggs, boil cooked, peeled and striped into the potato mix. Allow to remain in low flame for 3 minutes, add 1 cup thick coconut milk, allow to bubble. Serve hot with bread, chapatti and naan.