Mixed Egg Noodles.

Ingredients:
Egg Noodles - 3 cups
Eggs - 2
Green chillis - 2 (finely chopped)
Carrot & Beans - 1 cup (finely chopped)
Onion - 1 Medium
Garlic - 2 ( finely chopped)
Pepper Powder - 1/2 tsp
Salt to taste
Chilli Sauce - 2 tsp
Soy Sauce - 1 tsp
Water - 5 cups
Cilantro finely chopped

Preparation:
Take a pan add water and get it to boil. Once the water is boiling put in the noodles and 1 tsp of oil and cook it for 10 - 15 minutes. Once the noodles are done drain the water and keep the noodles aside. Take another pan add 1 tbsp of oil and add the eggs and make scramble eggs.

After the eggs are done take them into a plate and keep them aside. In the same pan add chopped onions, garlic, green chilli, beans, carrot and cook them on a low flame for 5 min. Then add pepper powder, chilli sauce, cooked egg noodles, salt, eggs and mix them well. Cook it for another 5 min on a low flame. Just before you off the stove add the soya sauce and mix it well, off the stove and serve it with ketchup.

Chhole

Ingredients:

Chick peas - 1/2 kg (kabuli channa)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Chhole masala powder - 3 tsp
Salt to taste
Tamarind Paste - 1/2 tsp
Onion - 1 medium finely chopped
Potato - 2 medium
Cilantro finely chopped

Preparation:

Wash and soak the channa overnight. Take a pressure cooker put the kabuli channa, remove the skin of the potato, put them in the pressure cooker along with the kabuli channa and enough water to cover the channa and potatoes and pressure cook them for 3-4 whistles. Then lower the flame for a few minutes before taking off the flame. Once the steam escapes from the pressure cooker, don't drian the water.

Take the potatoes and mash them properly and keep them aside. Take a pan add 2 tbsp of oil, add onions and fry them till little golden colour. Then add turmeric, chilli powder, chhole masala and salt. Saute for a few seconds then add kabuli channa, mash potatoes, tamarind paste and mix it well. Then on a lower flame cook for 10-15 minutes. Add a little water if u require gravy. Garnish it with cilantro and serve it with rice or puri.

Paneer Fried Rice.

Ingrediant:

Basmati rice - 2 cup
Paneer - 1 cup
Onion - 2 medium
Capsicum - 1/2 cup
Carrot - 1/2 cup
Peas - 1/2 cup
Green Chilli - 5
Butter or Oil - 4 tbsp
Salt to taste

Cilantro finely chopped

Preparation:

Wash and soak the rice with 3 cups of water for half an hour. Cut the onions, green chilli, capsicum and carrot and keep them aside.

Take a pan add oil, onions, chillies and fry it till soft. Add paneer and fry till they turn brown colour, then add all the vegetables one by one stirring for a few seconds.

Add all this to the rice, add salt and cook the rice till its done. Garnish it with cilantro and serve it with a spicy side dish.

Mutton Curry With Okra.

Ingredients:

Mutton - 1 Pound
Bay leaf - 1
Cardamom - 1
Onion - 1
Turmeric - 1/2 tsp
Ginger&garlic paste - 1 tsp
Chilli powder - 1 1/2 tsp
Salt to taste
Curd - 2 tbsp
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Tamarind paste - 1 tsp
Okra - 10-12


Preparation:

Cut the ends of the okra and cut them to desired size but should not be cut too small. Take a pressure cooker, add 3 tbsp of oil. Once the oil is ready, fry the okra on a medium flame for 3-4 minutes or until the okra turns to a light brown colour on the outside. Take them out and in the same cooker add cardamom, Bay leaf and fry for a few seconds.

Then add onion and fry till transcluent. Add turmeric, ginger & garlic paste, chilli powder, salt and fry for a few seconds. Then add mutton pieces and cook till all the water is absorbed. Add coriander powder, garam masala, curd, tamarind paste and mix everything well then add water and pressure cook till the mutton is done.

Once the mutton is done put the fried okra pieces into the curry and cook for another 5 minutes and garnish it with cilantro. Serve it with rice or roti.

Sorakaya Curry (Bottle Gourd Curry)

Ingredients:

Bottle gourd - 3 cups
Channa dal - 2 tbsp
Tomato - 1
Onion - 1 medium
Methi leaves -1/2 cup
Chilli powder - 2 tsp
Salt to taste
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Milk - 1/2 cup
Cilantro finely chopped - 1/2 cup


Preparation:

Wash channa dal and soak in water for 15 minutes. Remove the skin of the bottle gourd, wash and cut them into small cubes. Take a pressure cooker add oil, onions. Fry the onions till golden brown then add methi leaves, channa dal, tomato and saute them till the tomatoes get soft.

Then add turmeric, coriander powder, chilli powder, little water and saute it for few seconds.Add bottle gourd, mix it well, add milk and pressure cook it for 15 minutes. Garnish it with cilantro and serve it with roti or rice.

Chicken In Tomato Ketchup.

Ingredients:

Chicken - 1 pound.

Jeera - 1/2 tsp.
Turmeric - 1/2 tsp.
Ginger & Garlic paste - 1 tsp.
Chilli powder - 2 tsp.
Salt to taste.
Soy sauce - 1 1/2 tsp.
Chilli sauce - 2-3 tsp.
Pinch of red food colour.
Onion - 2 medium finely chopped.
Tomato ketchup - 1/2 cup
Cilantro finely chopped.

Preparation:

Wash the chicken and add turmeric, chilli powder, salt, ginger-garlic paste and mix it well. Take a pan add 1 tbsp of oil and add the chicken and cook it till the chicken is done, on a medium flame.

Take another pan add 2 tbsp of oil, add jeera. When it starts to splutter add onion and fry them till golden brown. Then add tomato ketchup, colour, soy sauce, chilli sauce (in case you don't have chilli sauce you can add 4 green chillies finely chopped with onions) and cook it for 1 min. Then add this mixture to the chicken and cook for 5 min and garnish it with cilantro. Serve with roti or rice.

Bread Vada.

Ingrediants:

Bread - 5 slices
Curd - 1 cup
Water - 1/2 cup
Mustard seeds - 1/2 tsp
Salt to taste
Green chilli - 6 finely chopped
Sev - 1 cup
Carrot - 1 cup finely chopped
Cilantro finely chopped

Preparation:

Mix curd, water, salt, half the chilli, cilantro and mix it well. Take a pan, add 1 tsp of oil, when the oil is ready to fry add mustard seeds. When it starts to splitter, off the stove and add it to the curd mixture.

Fill half the pan with oil and when its ready to fry, fry one bread slice at a time to a light brown colour. Keep turning the slice continouesly when its frying, do the same for all the slices. Leave it to drain and cool on absorbent paper.

Dip the slice in water, put it on a paper and press it a little so that there is no oil left in it. Cut the slice into half and place it in a plate, cover the slice with the curd mixture, sev, carrot, a little of chillies and cilantro and serve.