FISH FRY

FISH FRY

Serves : 4

Preparation time : 20min

Ingredients: 4 fish pieces, 1/2 tsp crushed garlic, 1/4 tsp tamarind extract, 1 tsp red chili powder, 2 tbsp Sooji (rava), Oil and Salt.

Method:

1. Clean fish and apply crushed garlic, tamarind, chili and salt to the pieces and leave it for around half an hour.

2. Heat tava and put one tea spn oil. Roll the fish in sooji so that there is a coating of it around fish. 3. Fry on a low flame on all sides.
4. Serve hot with rice .

DAL TADKA

DAL TADKA

Serve: 2
Preparation time: 15-20 mins
Ingredients:
1 cup Moong Dal or Red Masoor Dal, 1 medium size chopped onion, 3-4 garlic cloves, 1 tsp chili powder, 3-4 curry leaves, ½ tsp turmeric, ½ tsp mustard, 1tbsp oil, salt, 1 fried red chili and chopped coriander for garnishing.

Method:
1. Cook the Masoor dal or Moong dal in pressure pan.
2. In frying pan put oil when it’s hot put mustard seeds when it starts to crackle add chopped garlic cloves.
3. Add chopped onion let it cook till onions are golden in color.
4. Add the dal, chili powder and stir it for sometime.
5. Simmer it for 3-4 minutes.
6. Add chopped coriander and fried red chili to it.
7. Dal Tadka is ready for serve either with rice or chapatti or phulka.

SPICY EGG

SPICY EGG

Serves: 2

Preparation time: 20mins

Ingredients:

3 boiled eggs, 1/2 cup onion, 8-10 curry leaves, 1 tsp chili powder, 1/8 tsp shahjeera,1/2 tsp ginger-garlic paste, 3 cloves, 1 cinnamon, 1/4 tsp coriander seeds, Oil and Salt.

Method:

1. Heat oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish.
2. Add salt and chili powder. Fry for a min and grind to a smooth paste (do not add water).
3. Peel the eggs. Put 3 deep cuts into each egg (take care not to break the egg).
4. Stuff the paste into the slits.
5. Heat oil in a pan and slide the eggs into it.
6.Add any remaining paste and curry leaves.
7.Close the lid and keep it on a medium heat. After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes.
8.Serve hot with lemon wedges.

"MANGO LASSI"

"MANGO LASSI"

Makes 2 glasses

Preparation time : 2-3mins

Ingredients: Mango pulp 3/4 cup, Curd/yogurt 1 cup, Milk 3/4 cup, Sugar 2-3 tsp, Cardamom 1/2 tsp.

Ripe mangoes can also be used instead of ‘mango pulp’. Peel mangoes and blend them in a blender/mixer to get a smooth pulp. Increase/decrease the amount of milk and sugar to get desired consistency and sweetness.

Method:

1. Blend all the ingredients in a blender/mixer for around 2 mins to get a smooth mixture.

2. Serve chilled.

EGG CHAAT

EGG CHAAT

Serves: 2

Preparation time: 15min (including the time to boil eggs).

Ingredients: Eggs (boiled) 2, Onion 1, Tomato 1, Lemon juice 1 tbsp, Chaat masala 1/2 tsp,Chili powder 1/2 tsp, Coriander leaves 3-4 strands and Salt

Method:

1. Finely chop onion, tomato and coriander leaves. Add chili powder, salt, chaat masala, lemon juice and mix well.

2. Cut the eggs into halves. Keep the mixture on the egg and serve.

EGG CURRY!

EGG CURRY
Serves: 2

Preparation time: 25mins
Ingredients:

4 eggs, 1/2 cup finely chopped onion, 3-4 medium sized tomatoes finely chopped, 1 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp red chili powder, 4-5 curry leaves, 1 tsp mustard seeds, 4-5 coriander leaves, Oil and Salt.Spice powder (Grind to powder) : (Or use garam masala powder)1 tsp coriander seeds1 tsp cumin seeds1 tsp poppy seeds (khus-khus)3-4 cloves1 cinnamon

Method:

1. Heat oil and add mustard seeds. When they start popping, add curry leaves.

2. Add ginger, garlic, and onions.
3. Add half of the spice powder, salt, chili powder.

4. Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions).
5. Add 1/2 cup water and cook for a min.

6. Break the eggs and add it to the curry.
7. Add the remaining spice powder, close the lid and let it cook (without disturbing it).

8. Garnish it with coriander leaves and serve.

PANEER CORN KURMA

PANEER CORN KURMA

Ingredients:
Paneer 250gms, 1cup corn, ½ cup Cashew nut powder, 1 onion (finely chopped), ½ cup Tomato pury, 1 tomato (chopped), 1 tsp garam masala, 1tsp kanda lasun chatani, 2tbsp oil, salt, ½ tsp turmeric and suhana super masala 1tsp.

Method:

1. Take a pan and heat with 1tbsp oil and fry the paneer cubes till they turn in to golden yellow color.
2. Cook the corn and keep it aside.

3. Heat 1 tbsp oil and add turmeric and chopped onion. Cook it till onion becomes soft.
4. Add chopped tomato to it. Cook it for 2 mins.
5. Add cashew nut powder to above mixture and grind it.
6. Take 1tbsp oil add turmeric, tomato pury and mix it well.

7. Add the grind mixture to it.

8. Add Paneer pieces and corn. Cook it for 2 mins.
9. Add garam masala, kanda lasun chatani, suhana super masala and salt for taste.
10. Mix it well and cook it for 2 mins.

11. Serve it hot with Kulcha. :-)