Wednesday, July 22, 2009

Carrot Potato Omelet

1/4 cup of shredded carrots
1/4 cup of shredded patatoes
1 small red onion sliced
2 chopped green chili
1/2 cup besan (gram dal powder)
2 tbs oil salt as per taste
1. Mix besan, salt, shredded carrots, potatoes, onion, green chili and water and make a smooth paste.
2. Take a frying pan and heat oil and make omelet with the above better.
3. Let it cook for couple of minutes and then flip it so will cook from other side.
4. Switch off the gas after couple of minutes.
5. Optionally you can add coriander leaves.

Tuesday, July 21, 2009

Radish Saag

2 lb white radish with leaves
1/4 cup of peanuts
3 green chilli
1/2 tbs mustard seends
a pich of hing
2 tbs oil
salt as per taste
Clean the radish and leaves thoroughly and chopped into small peices. Boil it about 1/2 cup of water, add salt and cover the lid and steam it.
Grind the green chilli and peanuts into smooth paste with little water and add to the leaves.
Let it cook for upto 5 minutes, stir it in between to avoid peanus paste sticking to the pan.
Take it out of the stove and heat another pan with oil and add hind and mustard, when mustard splutters add the boiled saag and mix it properly and let it cook for a minute and it's ready to serve with roti or rice.I prefer it with plain roti.

Simple Beans Fry

2 tbs oil
salt as per taste
Clean the beans and make into two peices.
Heat oil in a fying pan and add the cuts beans add salts and mix it properly.Cover it and let it cook for 5 minuntes.

Simple Bhindi Fry

1 lb okra
1 large red onion sliced
1 tbs mirchi powder
1/2 tbs turmeric
1/2 tbs mustard seeds
2 tbs oil
salt as per taste
1.Wash the oakra and cut in half, if it's long then again cut fromthe middle.
2.Take heavy skillet or frying pan and heat the oil and mustard seeds and allow it to splutter
3.Add the onion ,cut oakra, salt and turmeric powder stir it properly.
4.Fry it in low flame and check that it should not stick to the bottom of the pan by stirring it in between.
5.Let it fry for about 5-7 minutes and add the mirch powder and stir and it's ready.6.You can serve with rice or roti.

Monday, July 20, 2009

Quick and Easy Salad

1 small zucchini sliced
½ cup roman lettuce chopped
½ cup iceberg lettuce chopped
1 carrot sliced
½ sweet onion sliced
½ lemon
½ tbs olive oil
Salt as per taste
Mixed all the above ingredient in a bowl except lemon, oil and salt.
Mix lemon juice and olive oil and use as a dressing to the salad.
Add salt as per taste
Salad is ready to eat.

Simple Egg Fried Rice

1 cup cooked rice
3 eggs lightly beten
1/2 tbs mustard seeds
1 tbs cooking oil
salt as per taste
1.Heat the oil in a frying pan, add the mustard seeds and allow them to crack.
2.Add the eggs and stirr it after 1 minute.
3.Now add the rice and salt and stirr it properly. 3.Cover the lid and let it cook for about 2 minutes and your egg fried rice is ready to serve.

Baigan Fry

Long Japanese Eggplant/Baigan 1 lb
1 tbs curry powder
1/2 tbs chili powder
1/2 tbs mustard seeds
1/4 tbs turmeric powder
2 tbs oil
salt as per taste
1.Wash the eggplants and slit from the middle and cut then 2-3 inch long.
2.Take all the eggplant in a large bowl and mix the curry powder, turmeric, chili and salt and mix it thoroughly and let it sit for atleast 10-15 minutes.
3.Heat oil in a flat frying pan and put the mustard seeds, let the mustard seeds finishing cracking sounds.
4.Put the eggplant peice on the frying pan one by one next to each other, make sure you are putting the skin side up.
5.Cover the lid and let it cook in medium heat for 2-3 minutes and then low the flame to simmer and take the lid out.
6.Now turn the eggplant peices with a spatula one by one and cover the lid and change the flame to medium and let it cook for 2-3 minutes
7.Let it cook couple minutes more if eggplant peices are not cooked( check by pocking tooth pick into few peices)8.It's ready to serve with rice or roti.

Sunday, July 12, 2009

Dry Shrimp Fry

1 cup of small dry shrimp
1 medium red onion sliced
1 big tomato chopped
½ cup cherry tomatoes, sliced into two
2 chili
1/4 tbs of mustard seeds
½ tbs of turmeric powder
2 tbs of oil
Salt as per taste
Boil 2 cup of water and add the dry shrimp into it and keep it for 5 minutes and then strain it out of the water.
Heat oil in a frying pan, and put the mustard and allow it to crack and then add the chili and sliced onion and fry till the onion color changes.
Add the chopped tomatoes and cherry tomatoes and fry till the raw smell of tomatoes goes away and add the shrimp, turmeric and salt, fry it for 5 minutes and switch off the gas.
It’s ready, serve hot with rice.

Aachari Shrimp

1 lb shrimp, cleaned and washed
1 medium red onion
2 inch ginger
3-4 cloves of garlic
2 green chilis
2 red chills
½ tbs of mustard seeds
½ tbs of turmeric powder
2 tbs of lemon juice
2 tbs of oil
Salt as per taste

Grind ½ of red onion chopped, chilies, ginger, garlic and mustard seeds with little water to a smooth paste.
Heat oil in a frying pan, and fry the cleaned shrimp for about 5 minutes till the color of the shrimp’s changes into nice red color.
Add the turmeric powder and the paste and fry in low flame for 2 minutes.
Add the salt and fry till the paste is well cooked along with the shrimp.Add the lemon juice and stir it properly and switch off the gas.

You can serve with Rice.

Monday, July 6, 2009

Chicken Curry

500 GMS Chicken
1 big onions (1/2 sliced and ½ chopped)
2 inch Ginger piece
2 cloves of garlic
3 red chilli
1 small red pepper
1 tsp. Coriander Powder
¼ tbs black pepper
1/4 tsp. Garam Masala Powder
½ tbs turmeric
Salt according to taste
1 tbs of lemon juice
5 tsp. Oil
1.Wash your chicken properly and cut into medium pieces and mix with little bit of turmeric , lemon juice and ginger garlic paste and keep aside for ½ hour.
2.Blend ½ red bell pepper, al lchopped onion, coriander powder, ginger, garlic, red chilli, black pepper with little water into a smooth paste.
3.Heat oil in a frying pan, add sliced onions and fry till golden brown in color .
3.Now add turmeric and masala paste and fry till oil separates from masala.
4.Now add the chicken and cook for 5 minutes then add 1/2 cup of water .
5.Add salt as per taste and garam masala powder and cover the lid and let it cook for 5-7 minutes.
6.Turn off the heat and let it cool. Now garnish with coriander leaves and and serve