Chilli Egg

Ingredients:

4 Eggs (hard boiled)

4-5 onions
1/2 tomato finely chopped

5-6 dry red chillies
1/2 cup tamarind juice (soak tamarind in water for few min.)
4tbsp chopped coriander leaves
Salt To Taste

pepper to taste
1/4 tsp garam masala
6-7 tbsp  oil

Preparation:

caramelized onions

• Remove the shell of boiled eggs & keep aside. If using
• Make a paste of dry red chillies along with tamarind juice in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onions and caramelize the onions.
• Add that chilli-tamarind juice paste along with finely chopped tomato. Fry  till it starts leaving oil.
• Add little (1/2 cup) water and cook till it dry's. 
• Add salt and pepper (According to your taste)
• Now add the boiled eggs(cut in to halves) Simmer for 10 minutes.
• Garnish chilli egg with garam masala and coriander leaves and serve hot with  roti or rice.

EGG CURRY

Ingredients:

4 Eggs (hard boiled)

2 onions

1 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies

4 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala

7-8tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Lady's finger curry

INGREDIENTS

1/2 kg lady's finger (okra/bhindi)

1 big Onion

4-5 red chillies

1 clove Garlic

1 Lemon

2 tsp Jeera

1 Tomato

1/2 tsp Haldi powder

1 tsp Dhania powder

salt according to taste

cooking oil

DIRECTIONS

Wash and cut Ladys finger(Bhendi) in 5-6 pieces each. Don't wash it after cutting, it will make the preparation very gooey.

Heat oil in a pan add jeera on it till brown, now add chopped onion and fry till lite brown

Add diced bhendi and fry for some time

Then add lemon on it. Don't put water

Then add haldi powder, dhania powder.

Cover and simmer it for 15 min

Make a chutney of red chillies, garlic, tomatoes and salt

Now add chutney on it and mix well

Cook anther 10 min on low flame and cover on it

Its ready to serve

CHOCO LAVA CAKE

 Ingredients:

4 ounces(113 gms.) semi sweet chocolate chips or dark chocolate (i used bournville-rich cocoa)
½ cup butter
1 cup confectioner's sugar
2 eggs
2 egg yolks
6 tablespoons all purpose white flour

preparation:

1. PREHEAT oven to 425°F. Butter 6 molds or soufflé dishes. Place on baking sheet.

2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. YOU CAN ALSO MELT THIS IN A SMALL SAUCEPAN ON MEDIUM HEAT. Stir with wire whisk until chocolate is completely melted.

3. Stir in sugar until well blended.

4. Blend in eggs and egg yolks with wire whisk.

5. Stir in flour. Divide batter among prepared custard cups.

6. BAKE 7-9 mins.in high or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping or ice cream.

Lemon Rice (chithrannam)

Ingredients 

 
• 1 cup medium grained rice, cooked (or leftovers work too)
• 1 large lemon
• 1/2tsp mustard seeds
• 1/2 tsp jeera
• 4-5 green chillies (or as per taste)
• 1 tsp bengal gram (channa dal)
• 1/4-1/2 cup dry roasted peanuts
• a generous pinch of turmeric powder
• few sprigs of curry leaves
• few Coriander Leaves for garnish 
• 4-5 tsp of sesame oil
• salt to taste

Method:

Make sure your rice is not mushy and the grains are separate. If cooking fresh, cook with 2 cups of water instead of 3 for 1 cup rice. Spread this rice on a plate to cool.

Meanwhile in a frying pan add oil and when hot, add mustard seeds & jeera. When it starts popping, add the peanuts, bengal gram stir it for few seconds.

Now add chopped green chillies and curry leaves.

Now add these to the rice along with the lemon juice. Toss well until mixed well. Add salt as needed.

Gobi Manchurian

Serves 4 as an appetizer or part of a multi-course meal

Ingredients:

10 to 12 cloves garlic

1 teaspoon ginger-garlic paste 

1 head cauliflower, cut into bite-size florets

2⁄3 cup cornflour

2⁄3 cup flour

1/2 teaspoon salt (according to your taste)

1/2 teaspoon ground pepper

2 tsp. plus 3 tbsp. soy sauce

1 tsp. vinegar

oil for deep fry pan

2 small onions, chopped

8 to 10 fresh green chilis, thinly sliced

3/4 cup ketchup

Cilantro leaves & lemon for garnish

 Procedure:

In a vessel of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.

In a small bowl, mix together cornflour, All purpose flour(maida),  salt, and chilli powder, garam masala powder, ginger-garlic paste, vinegar, 2tbspn soy sauce and add little water to form a batter.

Marinate the cauliflower fritters in this batter for half an hour.

Heat oil in a frying pan for deep fry.

Then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

Add 2 tablespoons of oil in a wok. Sauté onions until soft, about 3 to 4 minutes. Add chilis and Garlic cloves(finely chopped) and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with  pepper to taste. 

 Add drained cauliflour to the wok and toss to coat. Transfer to serving plate(s), garnish with  cilantro and lemon slices and serve as a starter.