Omelette Curry

Preparation :15 mins
Cook :18 mins
Total TIme :33 mins
Servings :Makes 4 servings

Ingredients :

For The Omelette
4 eggs
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1 tsp finely chopped green chillies
salt to taste
1 tbsp oil

For The Curry
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp garam masala

For Serving
roti

Method :

For the omelette
For the omelette Combine the eggs, onions, tomatoes, green chilies and salt in a deep bowl and whisk well using a fork.
Heat the oil in a broad non-stick pan, pour the egg mixture, cook on a medium flame for 2 minutes. Turnover and cook on a medium flame for 2 more minutes.
Cool it completely , cut it into square pieces using a sharp knife. Keep aside.

For the curry
For the curry Heat the oil in a deep non-stick pan, add the cumin seeds. Once the seeds crackle, add the ginger-garlic paste and onions and sauté on a medium flame for 2 minutes.
Add the tomatoes , coriander powder, cumin seeds powder, chilli powder, turmeric powder, 2 tsp of water and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it lightly with a back of a spoon.
Add ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed
How to proceed Just before serving, re-heat the curry, add the omelette pieces. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
Switch off the flame, add the garam masala and mix well.
Serve immediately with roti.

Moong Dal- Vegetable Soup

Preparation :10 mins
Cook :15 mins
Total TIme :25 mins
Servings :Makes 1 serving

Ingredents :

1 onion , chopped
2 tbsp tomato puree
2 tbsp spinach (palak) puree
2 tsp raw turmeric , grated
2 tsp green peas
2 tsp sweet corn kernels (makai ke dane)
1 tbsp yellow moong dal (split yellow gram) , cooked
1 tsp cumin seeds (jeera)
1 tsp butter or oil
1 tsp chopped mint leaves (phudina)
2 tsp lemon juice
1 tsp freshly ground black pepper powder
salt to taste

For Garnishing
grated paneer (cottage cheese)
chopped coriander (dhania)

Method :

Heat the butter in a pan and add the cumin seeds.When the seeds crackle, add the onions and saute for 1-2 minutes.Add the tomato puree, spinach puree, turmeric, green peas, corn, moong dal, salt , pepper, mix well and add 2 cups water.Mix well and boil for 10-12 minutes or till vegetables are soft and cooked.Remove from flame, add the lemon juice, mint leaves and mix well.Serve hot garnished with paneer and coriander.

Orange and Strawberries Punch

Preparation :20 mins
Cook :0 mins
Total TIme :20 mins
Servings :Makes 8 to 10 servings

Ingredients :

12 large oranges
3 lemons
100 gms powdered sugar
3 bottles of soda

For Decoration
1/3 cup sliced strawberries
1/3 cup orange segments

Method :

Squeeze the juice from the oranges and lemons.Dissolve the sugar in the fruit juice and chill.Add the soda.Serve chilled

Bread Khaman

Preparation:5 mins
Cook: 3 mins
Total Time: 8 mins
Servings: Makes 2 to 3 servings

Ingredients

6 to 7 bread slices
1/4 cup butter
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp green chilli paste
1 1/2 cups crumbled khaman dhoklas
salt to taste
a pinch turmeric powder (haldi)
sugar to taste

For The Garnish
100 gms sev
1 tbsp chopped coriander (dhania)
1 tbsp freshly grated coconut

Method

Soak the bread slices in a butter milk for 2 minutes in a bowl, remove and mash it. Keep aside.Heat the oil in pan, add the mustard seeds and chilli paste and saute for a minute on a medium flame.Add the bread slmices, khaman dhoklas, salt, turmeric powder and sugar, ix well and saute for 2 minutes.Serve hot garnished with sev, coriander and fresh coconut.

Moong Dal Payasam

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings

Ingredients

1 cup moong dal (split green gram)
1 1/2 cups grated jaggery (gur)
2 cups coconut milk
cardamom (elaichi) powder as required
few saffron (kesar) strands
a few chopped cashewnut (kaju)

Method

Boil moong dal adding sufficient water and when cooked, add the jaggery and mix well.Bring to boil for 3-6 minutes and add the coconut milk and mix well for 2 minutes.Garnish with cardamom powder,cashews and coconut and add saffron strands.Serve hot.

Pacha Puli Seri

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings

Ingredients

1 to 2 whole dry kashmiri red chillies
2 green chillies
1 cup grated coconut
1/4 tsp fenugreek (methi) seeds
2 cups beaten curds (dahi)
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)

Method

Combine the red chillies ,coconut and fenugreek seeds with salt and turmeric in a deep pan and bring to a boil.Add the curds and mix well.Heat the oil in a pan and add the mustard seeds and curry leaves.When the seeds crackle, add this to the curds and mix well.Serve hot.

Yam Kebabs

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 8 to 10 kebabs

Ingredients

1 cup yam (suran)
1 cup chana dal (split bengal gram)
3 tsp peanuts
6 red chillies
salt to taste
1/4 cup curry leaves (kadi patta)
2\" ginger (adrak)
2 tbsp rice flour (chawal ka atta)
1/4 cup chopped coriander (dhania)
1/4 cup chopped mint leaves (phudina) leaves
1 tsp chaat masala
1 cup bread crumbs
oil for frying

Method

Wash the yam thoroughly before and after grating.Squeeze out the excess water from the yam.Soak the chana dal for 1 hour.Grind the peanuts, red chillies, salt, chana dal, ginger and curry leaves to a fine paste. Transfer in a deep bowl.Add the grated yam, rice flour, coriander, mint and chaat masala, mix well.Divide the mixture into equal portions and shape into kebabs.Roll each kebabs nicely in to bread crumbs.Heat the oil in a pan, and deep-fry the kebabs until golden and crisp.Repeat the same process to make more kebabs.Serve hot.

Simply Aloo

Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 1 to 2 servings

Ingredients

2 potatoes , boiled and mashed
1 onion , finely chopped
1-2 green chillies , finely chopped
1 tsp mustard (rai / sarson) oil
salt to taste
1 tsp coriander (dhania) leaves (optional)
1 boiled egg

Method

Combine all the ingredients in a bowl and mix well.divide the mixture into equal sized balls.Serve with hot dal and rice.

Choco Fruit Sandesh

Preparation:8 mins
Cook: 5 mins
Total Time: 13 mins
Servings: Makes 6 servings

Ingredients

125 gms grated paneer (cottage cheese)
6 big strawberries
2 1/2 tbsp castor sugar
1 1/2 tbsp drinking chocolate powder
4 crushed marie biscuits
1 tsp vanilla essence

Method

Heat a non stick pan, add the paneer and cook on a very slow flame for 5 minutes, while stirring continuously.Remove form the flame, cool and add the vanilla essence and castor sugar and knead well.Add the drinking chocolate and the crushed marie biscuits and mix well.Cover the strawberry with a little paneer to make a ball.Repeat with all the remaining strawberries.Roll the covered strawberries in the chocolate mix and cut the balls into halves and serve.

Creamy Mango Kulfi

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 6 to 8 servings

Ingredients

200 ml condensed milk
200 gms milk powder
200 ml whipped cream
200 ml mango pulp
1 scoop vanilla ice-cream
few saffron (kesar) strands
1/4 cup powdered pistachios and almonds (badam)

Method

Combine all the ingredients, except the nuts, and blend in a mixer till smooth.Add the saffron and nuts and mix well.Pour into kulfi moulds and place in the freezer for 6 to 7 hours or till set.De mould and cut into slices and serve chilled.

Tak Jhal Misti Aloo

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings

Ingredients

1.chotta_spell!_spell! potato (1/2 kg)
2.ginger paste (2 table spoons)
3.ghee (1 table spoon)
4.vegetable_spell!_spell! oil (2 table spoons)
5.lal mirch powder (1 table spoon)
6.lemon juice (2 table spoons)
7.sugar (1 table spoon)
8.salt to taste
9.garam masala for taste
10.water (1/2 cup)

Method

Boil the aloos with pinch of salt and keep aside.Take kadai;heat the ghee and vegetable oil.Pour ginger paste in the oil and then cook it for 30 secs and then add lal mirch powder, sugar,some pinch of salt and 1/2 cup of water.After 2 minutes when all the masala mix well with the oil then add first the lemon juice after that aloos and stir well.Add salt and garam masal to taste.Serve with hot luchi/paratha.

Watermelon Dosa

Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 to 5 dosas

Ingredients

1 cup par-boiled rice (ukda chawal) , soaked overnight
2 tsp fenugreek (methi) seeds , soaked overnight
1 cup chopped watermelon (tarbuj) white
salt to taste
oil for cooking

Method

Combine the rice, fenugreek seeds and watermelon whites and blend in a mixer into a smooth paste.Add the salt, mix well and cover and keep aside for about 4 to 5 hours.Divide the batter into 5 equal portions and keep aside.Pour a ladleful of dosa on a hot non-stick tava and cook using little oil, till they turn crisp.Serve immediately.

Ginger and Honey Kulfi

Preparation:10 mins
Cook: 6 mins
Total Time: 16 mins
Servings: Makes 6 servings

Ingredients

1 small tin condensed milk
1 small tin milk powder
200 gms whipped cream
2 tbsp ginger (adrak) paste
3 tbsp honey
6 tsp roasted and crushed almonds (badam)

Method

Combine the condensed milk, milk powder and cream and blend in a mixer till it turns into a smooth liquid.Add the honey and ginger paste and blend again for 1 minute.Put 1 tsp almonds in each mould and pour the liquid in each mould.Refrigerate for 5 to 6 hours or till set.De mould and serve chilled.

Khaman Dhokla

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 servings

Ingredients

2 cups besan (bengal gram flour)
2 green chillies , chopped
2 tbsp sugar
salt to taste
5 to 6 curry leaves (kadi patta)
1 tsp citric acid (nimbu ka phool)
1 tsp baking soda
1/4 cup freshly grated coconut
1/4 cup chopped coriander (dhania)

Method

Combine the besan, salt and sugar in a bowl, add little water and mix well using hands.Add the citric acid and mix well.Add the baking soda, while stirring continuously for 1 minute.Pour this solution in a greased plate and steam for 8-10 mins or till the dokla is cooked.Heat the oil in a small pan and add the mustard seeds, curry leaves and green chillies.Pour this tempering to the dhoklas and keep aside.Heat 1/2 cup water and 1 tbsp sugar in a pan and pour the solution on it.Garnish with coriander and grated coconut.

Oats Sweet Appam

Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 servings

Ingredients

1 1/2 cups quick cooking rolled oats
1/2 cup whole wheat flour (gehun ka atta)
2 small bananas , chopped
1/4 tsp baking soda
2 tbsp rice flour (chawal ka atta)
1 cup powdered jaggery (gur)
3 tbsp grated coconut
1/2 tsp cardamom (elaichi) powder
oil for cooking

Method

Dry roast oats until color changes slightly and a nice aroma comes. Cool down and grind it to a fine powder.Combine the oats powder with wheat flour, jaggery, cooking soda and rice flour in a bowl and mix well.Smash the banana and add it along with grated coconut and cardamom powder and mix well.Add water little by little to form a batter slightly thicker than the dosa batter but in pouring consistency.Take a appam pan add little oil in each hole.Fill each hole with 3/4th of the batter, cook from one side then turn over and cook on both the sides.Serve hot.