Egg curry is spicy non-vegetarian curry with boiled eggs, spices and cooked in onion, tomato gravy. Even some of the vegetarian people love to eat eggs. The egg curry is a great way of adding protein to your diet. The nice red color in curry comes from tomato if you are not using it then don't bother about color it still taste delicious. I just prepared this egg curry and rice and served it with some salad for a comfort meal. As this curry has spices we don't require any more side dish. This egg curry goes well with plain rice, jeera rice, roti or paratha. Try this simple and delicious egg curry recipe by following these steps...

Recipe type: Main
Cuisine: Indian
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

• Eggs (hard boiled) - 4
• Onion (chopped) - 1-1/2
• Tomato (chopped) - 2
• Garlic - 3-4 cloves
• Ginger - 1/2 inch
• Green chillies - 2
• Cumin seeds - 1/4 tsp
• Salt - To Taste
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Vegetable oil - 3 tablespoon
• Coriander leaves (chopped) - 2 tbsp

Methods:

1. Remove the shell of boiled eggs & do some holes from fork in eggs.

2. Heat 1 tablespoon oil in a pan and fry eggs till golden brown. keep aside.

3. Make a paste of 1/2 onion, garlic, ginger and green chilies in a mixer.

4. In the same pan heat 2 tbsp oil. Add cumin seeds when it splutter then add 1 chopped onion and fry till golden brown.

5. Now add chopped tomatoes and onion-garlic paste and fry for few minutes.

6. Add all the spices (salt, turmeric, coriander powder & chili powder) except garam masala and fry till it starts leaving oil.

7. Add a cup of water and bring it to boil.

8. Now add the fried boiled eggs and garam masala powder and Simmer for 5-7 minutes at low flame.

9. Garnish egg curry with coriander leaves and serve hot with paratha, roti or rice.

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Homemade Flour Tortillas are tender, soft and flavorful. Because homemade tortillas is much better than store bought. They can be made in advance and warmed in the microwave or on the stove top just before serving. This homemade flour tortilla recipe produces warm and soft  tortillas perfect for soft tacos, burritos or quesadillas.

Preparation time: 10 + 30 minutes
Cooking time: 15 minutes
Makes: 8 tortilla

Ingredients:

• All Purpose Flour / Maida -2 cup
• Salt -1 tsp
• Baking powder-1 tsp
• Oil-2 tbsp
• Boiling water-as required for dough

Method:

1. In a mixing bowl add flour, salt, baking powder and oil. Rub this together with your hands till mixed well.

2. Pour boiling water in this and using a wooden spoon mix together till it forms dough.

3. Cover this with a damp cloth and set aside for 30 min.

4. After 30 min divide this into equal size balls and start rolling into a thin roti.

5. Heat a pan to the highest heat. The pan should be so hot before putting the tortilla in it.

6. Put the tortilla in the hot pan and cook for 30 sec. turn it over and press it with a spatula. The tortilla will puff like a balloon. Remove this and put it in a plate. (If you are using tortilla for making Frankie/wrap then spread few drop of oil on both sides of tortilla.)

7. Do exactly same with the rest of the dough.

8. You could enjoy right away or store in fridge and use within 2-3 days (you could freeze this up to a month).

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Paneer butter masala is one of the most popular paneer recipe in Indian cuisine. This is a basic paneer dish that you get in most Indian restaurants. Lightly fried paneer simmers in a thick tomato sauce spiced with cumin, coriander and garam masala in this vegetarian Indian dish. It is simple and easy to make. The near perfect combination of spiciness and creaminess of its gravy makes it simply delicious whether you served it with rice, naan or any Indian bread.

Recipe type: Main
Cuisine: Indian
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:

• Paneer (cubed) - 500 grams
• Onion (sliced) - 1 medium
• Tomatoes (chopped) - 2 medium
• Bay leaves - 2
• Cloves - 2
• Cinnamon - 1 (one inch)
• Cumin seeds - 1/2 teaspoon
• Dried red chillies (broken) - 2
• Green chillies (slit) - 2
• Ginger paste - 2 teaspoon
• Garlic paste - 2 teaspoon
• Coriander powder - 1 teaspoon
• Red chilli powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala powder - 1/2 tsp
• Kasoori methi (crushed) - 1 tsp
• Cashews - 8-10
• Salt - to taste
• Butter - 5 tablespoon
• Oil - 1 tablespoon
• Fresh cream - 2 tbsp
• Coriander leaves (chopped) - 1 tbsp

Method:

1. Lightly fry the paneer in ghee on low-medium heat until paneer has a little golden brown in color. Set aside.

2. Heat 3 tbsp butter with 1 tbsp oil in a pan. Add cumin seeds, bay leaves, cloves, cinnamon, red chillies and sauté for half a minute.

3. Add ginger paste, garlic paste and stir - fry for 30 seconds. Add onion and fry till golden.

4. Add tomatoes, green chillies, coriander powder, turmeric powder, red chilli powder and cook till oil leaves the masala. Add cashews and fry for one more minute. Turn off the heat.

5. Cool it and add to a blender along with one cup of water and purée the mixture.

6. Heat the remaining butter in same pan. Add the puréed mixture and cook for 2 minutes. Add fried paneer, salt and 1/2 cup of water. Mix well. Cover the pan and cook on low heat for 5 minutes.

7. Sprinkle kasoori methi and garam masala powder and mix it lightly.

8. Remove from heat and mix fresh cream (optional). Garnish with coriander leaves (cilantro).

9. Serve hot with roti, paratha or naan.

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Naan is a soft Indian-style flat-bread traditionally made in a tandoor. Naan is definitely the most popular bread in Indian restaurants. naan Bread is made from very simple ingredients. Making naan at home isn't complicated as you think. It's very easy to make it at home. Just follow these steps and you can make super delicious naan at home. Naan Goes well with chole, palak paneer, paneer butter masala or any gravy based dish.

 Preparation time: 15 minutes
 Fermentation time: 1 hour
 Cooking Time: 20 minutes
 Serve: 3


 Ingredients:

•  All purpose flour(Maida) - 2½ cup or 250 grams + for Rolling
•  Dry yeast-1 tbsp
•  Salt-1 tsp
•  Sugar-1 tbsp
•  Baking soda - a pinch
•  Warm water - as needed
•  Warm milk - as needed
•  Olive oil -1 tbsp
•  Butter - for brushing on top

Method:

1. In a bowl dissolve yeast in warm water. Keep aside for 10 minutes.

2. In a mixing bowl add flour, sugar, salt, baking soda and yeast mixture together.

3. Pour warm milk as needed and knead the dough until its soft and smooth. Apply some olive oil on it and cover with a damp cloth.

4. Let it rise for 40-60 minutes or until nearly double in volume.

5. Preheat the oven to 500°F for 15 minutes, until it's hot.

6. Next turn the oven to high broil.

7. Divide the dough into 6 equal parts and Roll each piece of dough, into oval shape. Dust the surface lightly with dry flour to help with the rolling and put this into a baking tray or foil tray.

8. Put the tray into the oven in broil mode and cook for 2-3 min till it gets golden brown on top and puffed up. Once the top of the naan is cooked, turn them over to cook on the other side. (For one side cooking it will take around 1 to 1 and 1/2 minutes, depending upon your oven)

9. Take it out of the oven and brush with some butter.

10. Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.

11. Serve hot with paneer butter masala, paneer tikka masala, palak paneer or any curry.

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Quesadilla with Scrambled Egg & Cheese Recipe - Quesadilla with lots of melty cheese and egg filling inside tortilla is very simple, easy and quick recipe. Kids also like this Quesadilla.

I almost always have eggs in my house. Scrambled eggs are a quick base for lots of simple, yet still satisfying meals. So I do a lot of easy things, like quesadillas or breakfast or dinner.

This Egg and Cheese Quesadilla is perfect for any days or times when you just want something easy that still tastes great. Also pretty convenient when you have Egg in your freeze.


Preparation time: 10 minutes
Cooking time: 15 minutes
Serve: 4


Ingredients:

• Flour tortillas- 4
• Eggs – 6
• Cheese – 6 tbsp grated (I used Mozzarella)
• Olive Oil/Butter – 4 tbsp
• Coriander leaves/Cilantro (chopped) - 4 tbsp
• Salt - to taste
• Pepper - 1/4 tsp

Method:

1. Beat the eggs with salt and pepper in a bowl.

2. Heat 2 tbsp of oil in a pan. Pour beaten egg in it and start scrambling it.

3. When they are still quite runny, add   2 tbsp cheese and coriander leaves and mix well. Scramble it till eggs are completely cooked. Turn off the heat and keep it aside.

4. In a skillet (tawa or griddle) over medium-high heat, melt 1/2 tbsp butter or gresse some oil. Lay the one tortilla into the tawa, and scoop the scrambled eggs onto it. Sprinkle the cheese over the top and fold in half the tortilla up. Allow to cook using butter or olive oil for about 3-4 minutes both sides until the tortilla is golden brown, and the cheese has melted.

5. Remove from skillet and cut into half.

6. Repeat this process with remaining tortilla and scrambled egg.

7. Serve hot with salsa.

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Salsa is the Italian and Spanish term for sauce and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsa, particularly those used as dips. They are usually served cold or at room temperature, they're often spicy, and typically they're a combination of chopped raw ingredients, such as tomatoes, onions, peppers, avocados, jalapeño often mixed with some kind of liquid, like olive oil, lemon juice or yogurt.

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with chips, Quesadilla or with any Mexican food.

Recipe type: Side dish

Cuisine: Mexican

Preparation time: 20 minutes

Serve: 1 big bowl

Ingredients:

• Tomatoes - 4
• Onion- 1/2 medium
• Green chili- 1
• Jalapeños pepper (chopped) - 2
• Coriander leaves (chopped) - 3-4 tbsp
• Salt- to taste
• Pepper powder- 1/4 tsp
• Garlic- 2 cloves
• Olive oil- 1 tbsp
• Lemon juice- 1 tbsp

Method:

1. In a pan heat enough water at medium high heat. Place tomatoes and jalapeño in that. Cover the pan and bring it to boil for 5 to 7 minutes. Remove from heat and drain.

2. Remove the skin of tomatoes and jalapeño peppers.

3. Take tomatoes, Onion, garlic, coriander leaves, jalapeños, green chili and salt in a grinder and pulse till desired consistency. Don't over blend it.

4. Transfer this into a bowl.

5. Add lemon juice, black pepper powder and olive oil, mix it well.

6. Serve with Tortilla Chips or any other Mexican dish.

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Instant Espresso Coffee without coffee machine with step by step photo - Espresso serves as the foundation for a wide variety of specialty coffee drinks, which are commonly known as espresso drinks and are popular in coffee houses around the world. Everyone seems to have their own personal favorite coffee which they like prepared in their own special way. Here is my way to make espresso coffee. I am making this Espresso coffee without using any Coffee Machine.

Preparation Time: 10 Minutes
Cooking Time: 5 Minutes
Serve: 1


Ingredients:

• Nescafe instant coffee (or depending on taste as to how strong you like your coffee) – 2 tbsp
• Milk – 1 cup
• Water – 1 tsp
• Sugar – 2 tbsp (or to taste)
• Cinnamon (optional) - a pinch
• Cocoa powder (optional) - a pinch

Method:

1. Boil the milk in a pan.

2. Put the coffee powder and sugar in a coffee mug.

3. Add a tsp or few drops of water (just enough to incorporate the coffee powder in to form a thick paste)

4. Beat this with a spoon and soon you will see that the coffee and sugar form a whitish shiny paste.

 (If you do not like milky coffee you can boil plain water (1 cup) and add a few drops of milk just to your taste straight into the mug)

5. Scoop out a spoon or more of this mix and pour into a cup.

6. Pour milk in the coffee paste from a little height into the mug so that the coffee froths up. Gently stir it with spoon.

7. Sprinkle a little cocoa powder or coffee powder on top for effect.

8. You can sprinkle some cinnamon powder on top too if you like the flavor of cinnamon.


Instant Espresso Coffee without coffee machine with step by step photo :

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Bread Besan Toast Recipe - Bread besan toast is a very popular snack in India. It is spicy and delicious and often served with Hari chutney/coriander chutney/cilantro chutney or tomato sauce. Bread besan toast is a nice alternative to French toast for those who do not eat egg. Bread besan toast is prepared by dipping the toast in spicy besan batter then they are shallow fried. Bread besan toast is generally eaten during breakfast or evening tea time snack, but it is great as an appetizer and it can be made for any occasion.

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:

• Bread slices - 8
• Gram flour (besan) - 1 cup
• Rice flour - 1/4 cup
• Carom seeds (Ajwaiin) - 1/2 tsp
• Red chili powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Asafetida (Hing) - a pinch
• Onions (finally chopped) - 1 small
• Green chili (finally chopped) - 2
• Coriander leaves (finally chopped) - 1 tbsp
• Water - as needed
• Oil - for shallow fry

Method:

1. In a bowl add gram flour, rice flour, carom seeds, red chilli powder, cumin powder, asafetida, turmeric, salt and mix well.

2. Pour water little at a time and with a spoon or a whisk mix make a smooth batter.

3. In the batter add chopped onions, chopped green chilies, chopped coriander leaves and mix.

4. Cut the bread slices into desired shapes (triangle, rectangle etc.)

5. Grease a nonstick frying pan and heat it on medium heat.

6. Take a half piece of bread at a time and dip it in the besan batter and coat it generously and place it on the hot greased pan and repeat, place few piece of bread, depending on the size of the frying pan.

7. Let the bread cook for 4 to 5 minutes, drizzle little oil around the bread pieces.

8. With the spatula turn the bread pieces around and cook for 2 to 3 minutes, then turn them around and cook for another 2 to 3 minutes. Keep turning them around after 2-3 minutes.

9. In 8 to 10 minutes bread pieces will become golden brown, take them off the pan and place them on a plate over paper towel, so that extra oil absorbed.

10. Before you make other toast, clean the frying pan and turn the heat down to low, because the pan is hot and toast will cook quickly from outside and inside will stay raw. Once you place all the toast in the frying pan turn the heat to medium, and repeat the process.

11. Serve Besan toast hot with Hari chutney or ketchup.

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Dum Aloo is the most common vegetable curry in India. This is an exotic and delicious dish. Just the smell of dum aloo can make you hungry. To make this recipe potatoes are fried and then soaked in the spicy gravy. Dum Aloo goes well with Naan, Phulkas, Poori, Chapatti and also with rice and pulao. This is very quick and easy recipe.

Recipe type: Main
Cuisine: Indian
Preparation time: 15 minutes 
Cooking time: 20 minutes
Serves: 4

Ingredients:

• Potatoes (boiled, peeled and cut into cubes) - 1/2 kg or 6 medium
• Onion (finely chopped) - 2 medium
• Tomatoes (chopped) - 2 medium
• Red Chilli Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Ginger Garlic green chillies Paste - 1 tbsp
• Coriander powder - 2 tbsp
• Cumin powder- 1 tbsp
• Garam masala powder- 1 tsp
• Cumin Seeds - 1 tsp
• Bay leaf- 1
• Green Cardamom - 1
• Cinnamon - 1 inch
• Cloves - 2
• Oil - 3 tbsp
• Salt - to taste
• Coriander Leaves (chopped) - 1 tbsp

Method:

1. Heat 3 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.

2. In the same pan add cumin seeds, bay leaf, green cardamom, cloves, cinnamon stick, ginger-garlic-green chilli paste and sauté for 30 seconds.

3. Add onion and sauté till onion turns light brown.

4. Add tomatoes and cook for about 5-7 minutes.

5. Add coriander powder, red chilli powder, turmeric powder, cumin powder and salt and cook for 2-3 minutes.

6. Add potatoes and mix properly until all the potatoes are coated in the masala.

7. Add 1 cup of water, cover the pan and bring it to boil.

8. Add garam masala powder and cook on low heat till gravy thickens or as desired consistency.

9. Turn off the heat. Garnish with coriander leaves. Serve hot with any bread or rice.

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Biryani is one of the most popular dishes in South India. Generally Biryani is time consuming recipe but here I am sharing quick and easy method to prepare Chicken Dum Biryani. Chicken dum biryani can be prepared in two ways, Kacha (kachi) method and Pakki method. In the Kachi method of making biryani, the raw ingredients are just marinated and placed at the bottom of a pot and layered with partially cooked rice and spices. Sealed & cooked on a slow dum process. Pakki is another method where the chicken and rice are cooked separately and then layered, sealed and cooked on dum process for a shorter time. In this post I am sharing the second method of Chicken Dum Biryani i.e. the Pakki method.  In this method  no need to marinate chicken for long time.

Recipe Type: Main

Cuisine: Hyderabadi

Preparation time: 30 minutes

Cooking time: 30 minutes

Serve: 4

Ingredients:

For Rice:

• Basmati rice (soaked and drained) - 1-1/2 cups
• Oil - 1 tbsp
• Salt - to taste
• Cardamom - 2
• Cloves - 2
• Bay leave - 1
• Cinnamon - 1 inch
• Caraway seeds (shahi jeera) - 1/4 tsp

For Chicken:

• Chicken with bone - 600 grams
• Oil (for deep fry) – 3 tbsp
• Bay leaves – 2
• Cumin seeds – 1 tsp
• Onion (sliced) – 2 medium
• Tomato (cut into cubes) – 2 medium
• Thick Yogurt – 1 cup
• Cloves – 4 -6
• Cinnamon stick – 1 inch stick
• Green cardamoms- 3-4
• Green chilies (slit) – 5
• Ginger paste – ½ tsp
• Garlic paste – ½ tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tbsp
• Lemon juice – 2 tbsp
• Garam masala powder – ½ tsp
• Ginger (cut into strips) – 1 inch piece
• Salt – to taste
• Onion (sliced and fried brown) – 3 medium
• Mint leaves – 1 cup
• Coriander leaves – 1 cup
• Milk – ½ cup
• Saffron – 8-10 strands
• Ghee – 2 tbsp

Method:

  

1. Soak the saffron strands in milk, Set aside.

2. Heat oil in a kadai and deep fry the onions till brown. Drain on an absorbent paper.

For Rice:

In a large pot, take 5 cups of water, add oil, salt, shahi jeera, cardamom, cloves, bay leaf, cinnamon stick and bring it to boil. Add rice and Cook on a medium flame till it is ¾ done. Drain off the excess water and set aside.

For Chicken:

1. Add half of ginger paste, half of garlic paste, half of red chilli powder, half of fried brown onions, half of the mint, half of the coriander leaves, lemon juice, half of coriander powder, yogurt, 1 tbsp oil and salt to the chicken. Mix well. Set aside to marinate for half an hour.

2. Heat oil in a pan. Add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

3. Add sliced onions and sauté. Add green chilies, remaining ginger paste, garlic paste, coriander powder, red chilli powder, turmeric powder, tomatoes and salt and sauté till tomatoes are pulpy.

4. Add marinated chicken along with marinade and cook on medium heat till chicken is tender. Turn off the heat.

How to proceed:

1. Take a biryani bowl or a deep wide pan. Put ghee at the base of pan. Spread half of the cooked rice.

2. Add cooked chicken and spread it evenly on the rice layer.  Cover the chicken layer with remaining rice. Add remaining browned onions. Sprinkle garam masala powder, ginger strips, remaining mint leaves and coriander leaves.

3. Sprinkle saffron-milk mixture. Cover with a lid and cook on low heat for about 15 minutes.

4. Turn off the heat. Serve hot with Raita.

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Aloo Paratha is one of the most popular Paratha recipe in North India. Aloo paratha recipe is whole wheat paratha stuffed with spiced potato mixture. Stuffing which I made is very simple and easy to prepare. North Indians like to have it any time of the day, for breakfast, lunch or dinner. These Parathas taste best when served hot with Pickle(Aachar), curd, and chutney.

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Servings: 4


Ingredients:

For the Dough:

• Whole wheat flour - 2 cup
• Ghee (melted) - 2 tbsp
• Salt - to taste

For the Stuffing:

• Potato (peel, boiled & mashed) - 3 medium
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Green chillies (chopped) - 2
• Onion (finally chopped) - 1 medium
• Garlic (finally chopped) - 2 cloves
• Ginger (finally chopped) - 1/2 inch
• Ghee - 1 tbsp
• Coriander leaves (chopped) - 2 tbsp
• Dried mango powder (amchur) - 2 tsp
• Salt - to taste

Other Ingredients:

• Whole wheat flour - for rolling
• Ghee- 4 tbsp (for greasing & cooking)

Method:

For the Dough:

1.In a wide bowl combine the whole wheat flour, ghee and salt. Mix it well. Add enough water and knead to make soft and smooth dough.

2. Grease your hand with a tbsp of oil and knead the dough well. Cover with damp cloth. Keep aside for 15 minutes.


For Stuffing:

1. Heat 1 tbsp ghee in a pan. Add cumin seeds and mustard seeds. When it splutter add ginger, garlic and green chillies. Sauté for half a minute.

2. Add onion and sauté on medium heat till translucent.

3. Add potato, salt and dry mango powder, mix it well and cook for two minutes, stirring continuously. Turn off the heat.

4. Add coriander leaves and keep it aside.


For Paratha:

1. Divide the dough into 8 equal parts and make balls out of it.

2. Take one ball and dust with little dry whole wheat flour and flatten it by pressing in the middle. Place a little stuffing in the centre of the circle.

3. Bring together all the sides in the centre and seal tightly so that potato stuffing does not come out.

4. Flatten the ball, sprinkle little dry flour and roll with a rolling pin to approximately six-inch in diameter circle.

5. Heat a tawa (griddle) on medium flame, place paratha on it and cook for 2 minutes. Turn it and grease ghee on it and shallow fry. Turn it and again grease ghee on other side. Cook on low heat till golden brown on both sides. Remove from tawa.

6. Repeat this process with the remaining dough and stuffing to make parathas.


7. Serve it hot with curd, pickle, sauce, cilantro chutney, coconut chutney, peanut chutney or tomato chutney.

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South Indian Coconut chutney goes extremely well for dosa, Idli and Uttapam and it's very easy to make. If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. However, the real taste differentiators in this recipe are roasted chana dal, cumin seeds and curry leaves. Each region has their own way of making coconut chutney with slightly different ingredients. But the chutney made with chana dal tastes the best and it gives a good aroma.

Recipe type: Side dish
Cuisine: Indian
Preparation time: 10 minutes

Ingredients:

• Grated coconut - 1 cup
• Roasted chana dal - 2 tbsp
• Green chili - 3-4
• Ginger (chopped) - 1/2 inch
• Salt - to taste
• Water - as needed

For seasoning:

• Mustard seeds - ½ tsp
• Dry red chili - 2
• Curry leaves - 5-6
• Oil - 1 tsp

Method:

1. In a grinder add coconut, chana dal, and green chili, ginger and salt and make smooth paste adding little water at a time.

2. Transfer this to a bowl and add water to make the consistency you need, Adjust salt.

3. In a pan heat oil and add mustard seeds, when it splutter add dry red chili, and curry leaves and switch off flame.

4. Pour this on chutney and mix well.

5. Serve with idli or dosa.

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Sambhar is a part of south Indian meal. Due to the goodness of tuvar dal and assorted vegetables, it is nutritious and so versatile that it can be taken with rice, idli, dosa, vada, upma, and just about any south Indian snack. The best part about Sambhar is that, while it tastes best when hot, it is quite enjoyable even after a few hours.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:

For sambhar:

• Tuvar dal/arhar dal/pigeon pea lentils - 1 cup
• Chopped vegetables - okra, French beans, drumsticks, bottle gourd, onions, small round brinjal (egg plant), tomatoes- 1.5 cup
• Seedless tamarind/imli - soaked in water
• Sambhar powder - 2 tbsp
• Red chilli powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafetida/hing - a pinch
• Water - 3 cup + 2 cup for cooking the dal
• Salt - to taste

For tempering (tadka) of sambhar:

• Oil - 3 tbsp
• Dry red chilies - 2 to 3
• Mustard seeds - 1 tsp
• Curry leaves - 10-15
• Asafetida - a pinch

Method:

1. Soak the tamarind in warm water for 30 mins. Once the tamarind gets soft, then squeeze the tamarind and remove the pulp. Strain it later.

2. Boil dal in 3 cups of water in the pressure cooker for 8-9 whistles on medium to high flame. Till the dal is mushy or completely cooked.

3. Once the pressure settles down on its own, remove the lid and mashes the lentils (Dal).

4. Now add chopped vegetables in the pressure cooker containing the mashed dal, mix well.

5. Add turmeric powder, red chilli powder, asafetida, garam masala powder, salt and 2 cups of water. Mix well and pressure cook again for one whistle on medium to high flame. (Don’t overcook the vegetables)

6. Once the pressure settles down on its own, remove the lid.

7. Add the sambhar powder and tamarind pulp. If the consistency of sambhar is thick, then add some water.

8. Keep the cooker on the stove and then simmer the sambhar for 5-10 minutes on low flame. Keep stirring occasionally, so that the dal does not stick to the bottom. Switch off the flame.

9. Heat oil in a small pan for tempering. Add mustard seeds, when it crackles add red chilies, asafetida and curry leaves. Fry till red chilli change color. Turn off the heat.

10. Pour whole tempering in hot sambhar and immediately cover the cooker with lid. Mix well before serve.

11. Serve hot with Idli, Dosa, Vada or Rice.

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Idli is a traditional breakfast made in every South Indian house.
It is served with chutney and sambar. Idli is easily digestible as its prepared with fermented batter. Fermentation enhances the nutrients and its still preserved as idli are steam cooked for a short time.

Recipe type: Snack
Cuisine: South Indian
Preparation time: 8-10 hours
Cooking time: 10-15 minutes
Serves: 4

Ingredients:

• Idli rice - 3 cups
• Urad dal - 1 cup
• Poha - ½ cup
• Fenugreek seeds - ¼ tsp
• Salt - to taste

Method:

1. Wash and soak together idli rice, fenugreek seeds and poha and urad dal separately for at least 8 hours.

2.Grind the soaked idli rice in 2-3 batches to a fine paste. Transfer to a bowl and do the same with urad dal and mix with the rice batter. Combine both the batter well and keep covered in a warm place to ferment for at least 16 hours. The batter should have a thick consistency.

3. When you are ready to make idli, add required salt and pour spoonful of the batter to greased idli moulds and steam cook for about 10-12 minutes. Remove the moulds and let it sit for 2 minutes before unmoulding.

4. Enjoy hot soft idlis with coconut chutney or sambhar.

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Vegetable Hakka noodles is a popular Indo Chinese dish that you can get in most of the restaurant. Often served with other popular Indo Chinese dishes like Chilli paneer, Chilli chicken, Chicken manchurian, Chilli mashroom, Gobi manchurian. To give a good flavor to the Veg hakka noodles, the entire sauting of the noodles has to be done in wide pan on high flame.

Cuisine: Indo-Chinese

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients:

• Hakka Noodles - 1 packet / 150 grams
• Oil- 1 tbsp
• Salt- to taste
• Water- to cook noodles

For Noodles:

• Oil - 1 tbsp
• Ginger - 1 tbsp minced
• Garlic - 1 tbsp minced
• Green chillies (chopped) - 2-3
• Onions (thinly sliced) - 1 medium
• Carrots (thinly sliced) - 1 medium size
• Beans (finely chopped) - 8-10
• Capsicum (sliced) - 1/2
• Salt - to taste
• Sugar - 1 tsp
• Soy Sauce - 1 tbsp
• Pepper Powder - 2 tsp
• Spring Onion (finely chopped) - 2 tbsp
• Coriander leaves (chopped) - 1 tbsp

Method:

1. Boil enough water in a pot or pan with some salt and a few drops of oil.

2. Add Hakka noodles. Cook as per package directions. Once cooked, drain it and wash with cold water. (This method stops the cooking process and removes the starch)

3. Drizzle 1 tbsp oil over it and toss the noodles well, so that the oil gets coated evenly on the noodles. This method gets rid of stickiness from the noodles.

4. Heat oil in a large wok on medium heat. Add ginger, garlic and green chillies, sauté for a min.

5. Add onions, beans, carrot and capsicum, mix well. Stir fry for about 5 to 6 minutes till the edges of the veggies start to slightly brown. (You can cut down on the stir frying time, if you prefer half cooked or more crunchy veggies)

6. Add in salt, sugar and pepper powder, mix well.

7. Add soy sauce and mix well.

8. Add the cooked Hakka noodles and keep on tossing and stir frying the noodles for 2 minutes.

9. Switch off the flame. Add spring onion greens and mix well.

10. Garnish with coriander leaves and serve hot.

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Chilli Paneer is one of the all time favourite Chinese recipe that is really easy to prepare. Serve it as a starter or even as accompaniment for your main meal. Hot and Spicy Chilli Paneer is delicious delight anytime. Gravy version goes well as a side dish to Veg fried rice or Veg hakka noodles. Here is my gravy version of making this famous indo chinese recipe at home without using  MSG.

Cuisine: Indo-Chinese

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 serving

Ingredients:

• Paneer (cottage cheese) - 250 grams
• Refined oil - 2 tablespoon + to deep fry
• Green chillies - 4-5 slit
• Onion (cut into cubes) - 1 medium
• Ginger (chopped) - 1/2 inch
• Garlic (chopped) - 3-4 cloves
• Green capsicum (cut into cubes) - 1 medium
• Maida (all purpose flour) - 2 tablespoon
• Corn flour (corn starch) - 3 tablespoon
• Soy sauce - 2 tablespoon
• Green chilli sauce - 1 tablespoon
• Tomato sauce - 2 tablespoon
• Black pepper powder - 1/2 teaspoon
• Salt - As per taste
• Water - 1 cup
• Cilantro (coriander leaves) - 1 tablespoon

Method of Preparation:

1. Cut the paneer, capsicum and onion into medium cubes.

2. Make medium thick paste by mixing maida, corn flour, salt with water.

3. Heat sufficient oil in a wok, coat paneer cubes with the paste and deep fry on medium heat until the paneer starts to turn golden brown.

4. Drain on absorbent paper. Mix the remaining corn flour paste in a cup of water.

5. Heat 2 tablespoon oil in another wok, add ginger and garlic and sauté for 30 seconds on medium flame.

6. Add green chillies, onion and capsicum. Stir fry till the capsicum is almost half cooked and add black pepper powder, salt, chilli sauce, soya sauce and tomato sauce. Mix well and shimmer.

7. Add fried paneer cubes and corn flour paste with water to thicken the gravy and shimmer till the corn flour gets cooked and gravy thickened.

8. Turn off the flame and garnish it with coriander leaves. Serve hot with Noodles or Fried rice.

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Fruit Custard Recipe is a simple, healthy and nutritious dessert. Custard will provide rich and creamy in texture.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

• Milk - 3 &1/2 cups
• Sugar- 1/4 cup or as per taste
• Custard powder - 6 tablespoon
• Fresh fruits - Apple, Banana, Grapes, Pomegranate
• Nuts - Cashew, Almond, Raisins

Method:

1. Take a vessel and boil 3 cup of milk.

2. Add Sugar to the boiling milk and continue boiling for 15 Minute.

3. In a separate bowl take 1/2 cup of milk and make it lukewarm.

4. Now add 6 tablespoon Custard powder in lukewarm milk and make the paste.

5. Lower the flame and add this paste to the boiling milk with continuous stirring otherwise there will be lumps in milk.

6. Turn off the flame.

7. Add fruits (cut into small pieces) and nuts to the custard.

8. Serve hot or cold as your wish.

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Vermicelli Veg upma or seviyan upma is a popular south indian breakfast recipe of upma. upma is traditionally made from semolina (suji) but you can also make it with vermicelli or seviyan. It is prepared from vermicelli, mixed vegetables and other spices and known as vermicelli upma. upma is light for stomach and quick to prepare.

Preparation time: 10 minutes 

Cooking time: 20 minutes 

Serve: 4 

Ingredients:

• Vermicelli (roasted) - 1-1/2 cup 
• Onion (finely chopped) - 1 medium 
• Carrots (cut into small pieces) - 1/2 cup 
• Green beans (cut into small pieces) - 1/2 cup 
• Green peas - 1/2 cup 
• Peanut - 2 tbsp
• Potato (finely chopped) - 1 medium 
• Capsicum ( chopped) - 1/2
• Oil - 3 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 8-10
• Turmeric powder (haldi) - 1/4 tsp
• Green chili (finely chopped) - 2
• Salt - to taste
• Lemon juice - 2 tsp
• Water - 3 cup
• Cashews- 1/4 cup for garnishing
• Coriander leaves (chopped) - 2 tbsp 

Method:

1. Heat 1 tablespoon of oil in a pan over low- medium heat, roast the cashews and peanut stirring continuously until they are light golden brown. It will take about 2 minutes.

2. Turn off the heat and take out the cashews and peanut over paper towel.

3. Use the same pan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds when it splutter add curry leaves and green chili, stir-fry for few seconds. (Be careful curry leaves splutter)

4. Add onion, potato, carrots, green beans, capsicum, green peas,  turmeric, and salt and cook for 5-7 minutes over medium heat. 

5. Add water. Bring it to boil over high-medium heat.

6. Add roasted vermicelli and gently mix with vegetables.

7. Reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes.

8. Gently stir in the lemon juice and roasted peanuts.

9. Garnish with roasted cashews and coriander leaves.

10. Serve hot.

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Egg roll is one of the most popular street food in India. It is also known as Frankie or wrap. Egg roll is the perfect meal for any time.

Cuisine: Fusion
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

For Filling:

• Oil- 2 tbsp
• Cumin seeds- 1 tsp
• Ginger( shredded)- 1 tsp
• Green chillies (finally chopped)- 2-3
• Onion (sliced)-2 medium
• Cabbage (sliced)- 2 cup
• Carrot (shredded)- 1 cup
• Capsicum(green bell pepper)-1/2 cup sliced
• Green beans- 1/4 cup
• Garam masala powder- 1/2 tsp
• Black pepper powder- 1/2 tsp
• Salt- as per taste
• Soy sauce- 2 tbsp
• Tomato sauce- 2 tbsp
• Cilantro (chopped)- 2 tbsp

For Paratha:

• All purpose flour (maida)- 3/4 cup
• Whole wheat flour- 1/4 cup
• Oil- 1 tbsp
• Salt- 1/4 tsp
• Water- 1/3 cup (approx)

ALSO NEED:

• Eggs- 4
• Maida ( all purpose flour)- 1/4 cup for rolling paratha
• Oil- 2 tbsp

Method:

For paratha:
1. In a bowl mix together all purpose flour, whole wheat flour, salt and oil. Add water and make smooth dough.

2. Cover the dough and let it rest for 10 minutes.

3. After 10 minutes divide the dough in four parts. Now take one part of dough and press it both sides in dry flour and roll it in round shape and make the paratha.

4. Heat the skillet over medium high heat. Place the paratha over skillet for about half a minute,paratha will change the color then flip it over and spread few drop of oil on the paratha,flip it again and spread few drop of oil on another side. Paratha should have light golden color on both sides.

5. Remove the paratha from skillet. Make all paratha and set it aside.

For Filling:
1. Heat the oil in a pan over medium high heat.

2. Add cumin seeds, ginger, green chillies and sauté for few seconds.

3. Add onion, carrot, cabbage, beans, capsicum, salt, black pepper powder and cook until vegetables are tender. It will take approx 8-10 minutes.

4. Add soy sauce and garam masala powder and cook for 1 minute. Turn off the heat. Now add cilantro (coriander leaves) and mix it well.

5. Filling is ready. Set it aside.

Assembling the Roll:
1. Beat one egg (not all four egg together) with salt in a small bowl.

2. Heat an omelette skillet,add a teaspoon of oil, pour egg into the skillet. Swirl it around so it spreads to the entire skillet surface.

3. Before the egg starts cooking, place the paratha on the egg and press it gently. Flip the paratha when the egg is done and cook for few seconds.

4. Remove the egg paratha from the skillet and place it on flat surface with the egg side facing up.

5. Place the portion of prepared vegetable filling in the center of paratha.

6. Drizzle some tomato sauce and make a roll. Wrap up the roll into lunch paper or aluminum foil.
Repeat the same procedures for the remaining eggs, paratha, and vegetables.

7. Serve hot with coriander chutney or tomato ketchup.

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