Spicy Egg Omlet

*.Ingredients:>

Eggs - 4

Shallots - 4, finely chopped (small onions of 4 tbsp of chopped white onions)

Green chilies - 2, finely minced

Milk - 2 tbsps

Capsicum - 4 tbsps, finely mince (optional)

Carrot - 4 tbsps, finely minced (optional)

Salt to taste

Black pepper powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Coriander leaves - 2 tbsps, finely chopped

Oil - 2 tbsp (or butter)

                   *Preparartion:>

1. Beat the eggs till frothy. Add the rest of the ingredients except the oil and whisk well.

2. Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and
the underside is slightly browned.

3. The center will appear uncooked and liquid-y. Its fine. Slowly flip over and cook the other side for about 10-12 seconds.

4. Slide the omelette onto a plate and serve with bread or buns.

*Tips:>

1. You can sprinkle grated cheese over the omelette as soon as you remove it from the pan. The heat of the omelette, lightly melts the
cheese.

2. You can add other vegetables or mushroom or shredded chicken.
Whisk the egg mixture well, just before pouring it over the hot pan and do not cook on high flame.

3. Pour the egg mixture only after the pan has heated well. It means, if you add a drop of water, it should sizzle.

4. One of the easy breakfast recipes in India is Masala Omelette. Learn how to make a recipe for an omelet using eggs and garam masala powder.

                    

Spicy Potato chips

*. INGREDIENTS:>

1 kg - Potatoes

1 pinch - Bicarbonate of soda

1 tsp - Red Chilli powder

1/4 tsp - Hing

1 tsp - Chaat masala

1 tsp - Khatai powder

1 tsp - Cumins powder

Coriander powder - 1 tsp

salt to taste

                      *Preparation:>

1. Mix all the spices. Boil water in a pan, add salt, bicarbonate of soda and potatoes to boiling water.

2. After 1 minute, drain water and
cut thick slices of potatoes.

3. Spread it on a cloth and dry well
in sun.

4. Heat oil in a deep pan and deep
fry potatoes until it becomes white
and crispy.

5. Take out in a deep vessel, add
spices to fried potatoes.

6. Shake until well coated with spice
mixture.

*Note:  It,s made by indian styel.

Chicken/Mutton Cutlet

*.Ingredients:>

Chicken/Mutton-1/2kg

(boneless,cut into medium sized cubes)

Potato-2,large(boiled and smashed)

Onion-1 large,finely chopped

Ginger-1tbsp,minced

Garlic-1/2tsp,minced

Green chilly-7-8,cut into thin rounds(As per your tolerance
level)

Pepper-1tsp,crushed

Garam masala-1tbsp

Turmeric powder-a couple of pinches

Curry leaves-1-2sprigs,finely chopped

Coriander leaves-1tbsp,finely chopped

Lemon juice-1/2tsp

Egg-1

Bread crumbs or powdered

rusk-as required

Salt to taste

Oil-as required

                     *Preparation:>

1. Clean the meat thoroughly and chop it into medium large pieces.

2. Cook the meat(in pressure cooker) with turmeric powder,half tsp pepper powder and salt till it turns tender.Evaporate excess water and allow to cool.

3. After cooling down mince the meat and keep it aside.Boil the potatoes,peel the skin and mash well.

4. Heat oil in a large pan,add chopped onion and sprinkle salt,saute till it turns soft and translucent.

5. Add chopped ginger,garlic,green chillies and curry leaves, stir for few minutes or until the raw smell goes off.

6. Now add garam masala and crushed pepper stir for few minutes.

7. Add minced meat,stir for few minutes and add mashed potatoes and stir the mixture for few minutes or until all the water content evaporates.

8. Now add chopped coriander leaves and lemon juice and adjust salt and
seasoning.switch off heat.

9. Make small lemon size balls out of this mixture and shape them into round or oval shapes patting gently with a flat side of the knife from all sides of the meat balls,until all the cracks that form in between are sealed.

10. Dip each cutlet into lightly beaten egg and roll it in bread crumbs.Tap off extra bread crumbs.Do this one by one.

11. You can keep this in the freezer for a long time.Divide the cutlets in batches,one batch equal to how many you would need for once.Freeze.Remove from freezer.There pis no need to defrost.

12. Deep fry the cutlets in low-medium heat until they turn brown as in the picture.

*Tips:> Serve it with Green Chutny.

Suji Dhokla

*. Ingredients:>

1 cup suji

1/2 tsp ginger paste

1/2 tsp green chilli paste

1 tsp salt

1 Tbsp oil

1/2 cup sour curd

1/2 cup water

1 tsp fruit salt or baking soda

*. For the Tadka:>

1/2 tsp rai

4-5 curry leaves

2-3 green chillies - slit

1 Tbsp oil

                    *.Preparation:>

1. Mix the suji, ginger paste, chilli paste, salt, sugar and oil and beat in the curd. Beat till smooth. Add the water and mix well again.

2. Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.

3. Steam for 20 minutes. Remove the tin from the steamer and keep aside.
Heat the oil for the tadka, add the rai , curry leaves and green chillies.

4.Saute till slightly colored, and add 1/4 cup water. Cut the dhokla into desired sized pieces and pour the tadka over.

5.Garnish with the coriander and coconut and serve.

                       
*Note:  It,s a Gujrathi Recipe.

Rice Dhokla

*. Ingredients:>

200 gm (1 3/4 cups)  rice flour

30 gm (1/4 cup) suji
(semolina)

100 ml (1/2 cup) yogurt or curd

Sugar to taste

4 tsp oil

1/2 tsp mustard seeds

1-2 whole red peppers

A pinch of asafoetida powder

Water as required

Salt to taste

1 tsp lemon juice

2, 6" greased metal plates for
cooking the dhokla

                 *.Preparation:>

1. Mix together the rice flour, suji, yogurt, sugar and 1 tsp oil into a smooth paste.

2. Add enough water so as to make a batter of dropping consistency. Add the lemon juice and asafoetida and leave to ferment overnight.

3. Keep the steamer over the stove for the water to boil. Pour batter into prepared plates, cover and
steam for 20 minutes. Remove, cool and cut into cubes.

4. Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the colour darkens add 2 Tbsp water, bring to a
boil and pour over the dhokla cubes.
Garnish by sprinkling grated coconut and coriander leaves.

Chicken Mashala( Spicy Chicken)

*. Ingredients:>

75 ml mustard oil

1 tsp onion seeds (kalonjee)

1 tsp fennel seeds (saunf)

2 Tbsp garlic, chopped

200 gm onion, chopped

150 gm tomatoes, chopped

1 tsp ginger, chopped.

2-3 green chillies

2 Tbsp curry leaves

1 kg chicken leg cubes, boneless

1 Tbsp tomato paste

1 Tbsp red chilli powder

1 tsp black pepper, crushed

1 tsp cumin powder, roasted

Salt to taste

1 pinch black salt

20 gm fresh coriander

10 gm mint.

*Preparation:>

1. Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.

2 .Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.

3. Meanwhile, fry curry leaves and crush them. Add the boneless chicken cubes, tomato paste and stir for a while.

4. Add the other dry spices and mix well. Cook on a low flame, with a lid on top for about 10 minutes.

5. Add the crushed curry leaves and mix well. Serve the dish garnished with fresh coriander and mint.