Creamy Spinach and Corn - Perfect for Roti

Ingredients: 1 bunch spinach 1 small can sweet corn 1 big onion chopped 3 chopped tomatoes 1 small onion thinly sliced 2 tbs ginger/garlic paste 1 tbs coriander/cumin powder 1/2 tbs red chilli powder 1/4 tbs black pepper powder 1/2 tbs cumin powder salt as per taste 1 tbs butter 3-4 tbs oil Method: 1. Blench spinach and keep it separate. 2. Heat 1 tbs oil, fry chopped onion till it gets translucent, added chopped tomatoes and stir it for few times and then blind it with blenched spinach. 3. Heat 2 tbs oil, add cumin, sliced onion and let onion get nice brown color, add ginger/garlic paste, cumin/coriander powder and fry it for couple of minutes in medium flame, add spinach paste and stir it properly. 4. Add salt and let it cook for a minute and corn, red chilli powder, black pepper powder and sauté it properly. Cover the lid and cook for 2 min, add butter stir it properly and ready to serve with your choice of roti.

My Hometown Sweet Lavang Lata

Ingredients: 2 cups Maida or Atta (level) 20 Cloves 2 tbs butter softened a pinch of Salt Oil or ghee - for frying Syrup: 1 cup Sugar(heaped) 1/2 cup Water 1/4 tbs Lemon juice Filling: 1 cup grated coconut 1/2 cup Powdered sugar 2 tbs chopped nuts Method: 1. Rub butter well on a plate and then mix with flour, salt gently 2. When it is mixed, sprinkle water and gradually knead into a stiff dough, cover with wet cloth and keep it for about 30 min. 3. Mix the ingredients under filling together in a bowl. 4. Make syrup with sugar and water of one string consistency than add lemon juice after removing from fire and keep it warm. 5. Prepare small balls from maida dough and roll out into very thin circles, keep 1 tbs of stuffing in the centre and fold both sides to the centre to cover filling, then fold other two sides to centre overlapping each other to form a square. Insert two clove on top, cover all lavang lata with a wet cloth. 6. Heat ghee or oil in a heavy bottom pan till it becomes moderately hot, reduce flame to low. 7. Deep fry few at a time till crisp on both sides, turning over gently and dip it in the syrup. Take it out from the syrup to a serving plate after about 15 min and enjoy. (Optionally you can flood color to make it more colorful)

Egg Drumstick Curry

Ingredient:
6 egg hard boiled
3 medium potatoes boiled
12 drumstick 2-3 inch long
1 medium onion, thinly sliced
¼ tbs mustard seeds
1 bay leaf
1 tbs garam masala (optional)
1/2 tbs tamarind paste
Salt as per taste
4 tbs oil

Make paste:
2 tomato chopped
2-3 red chilli
2 garlic cloves
1 inch ginger piece
1 tbs cumin/coriander powder (or whole coriander and cumin)

Method:
1) Boil drumstick with little salt, 1 cup of water and tamarind for 1 whistle and let it cool down.
2) Grind the ingredient listed under paste to a smooth paste.
3) Cut potatoes into 2 inch big pieces or you can cut into 2 inch size and then boil.
4) Take the shell out of the eggs and poke couple of times in each egg and keep it aside.
5) Heat 2 tbs of oil in a non stick frying pan and then fry the eggs, 2 at a time till golden brown. Keep stirring so that all side of the egg gets nice brown color.
6) Add remaining oil to the same frying pan and let it heat. Add the bay leaves, mustard seeds and let it finish popping.
7) Add the sliced onion and fry it and cover the lid and low the flame and keep it for another 2 minutes till it turns brown add the masala paste and fry it for about 5 minutes in medium flame.
8) Add 2 cups of water and let it boil for about 5 minutes, add salt, turmeric, boiled potatoes, drumstick along with the water and let it get cook for 4 minutes.
9) Add the boiled eggs to the grave and mix it and let it cook for another 5 minutes and sprinkle the garam masala and your egg drumstick curry is ready to serve with Rice.

Whole Moong Khichidi

Ingredient:
1/2 cup dal
1/2 cup rice
1/2 cup whole moong (preferred if soaked at least 2 hours) or sprout moong
1/2 cup chopped pumpkin
1/4 cup chopped beet root
1 tomato chopped
1 tbs ginger/garlic paste
1/2 tbs coriander/cumin powder
1/2 tbs red chilli powder
1/2 kasoori methi
1/2 tbs haldi powder
1/2 tbs mustard seeds
a pinch of hing
1 tbs oil

Method:
1)Heat oil in pressure cooker, add hing, mustard seeds, after finish popping add ginger/garlic paste, fry for a sec add red chilli powder, turmeric, coriander/cumin powder and add 3-4 cup of water and let it boil.
2)Add chopped beet root and pumpkin and let it boil add daal, rice, moong, chopped tomatoes and salt and stir well.
3)Cover the lid and let it cook for up to 3 whistle and your nutritious moong khichidi is ready.

Sweet and Sour Shrimp Pineapple

Ingredients:
3-4 tbs ginger/garlic paste

12-15 roasted peanuts

1/2 tbs red chilli powder

1/2 tbs paprika

1/2 tbs turmeric

1/2 tbs cumin seeds

2 tbs prawn curry powder

Half of a ripen pineapple (but not too over ripe), cut into 1.5 inch pieces

10 to 12 large shrimps(Shelled and deveined)

salt as per taste

oil to cook

Method:
1)Grind peanuts with few spoon of water to a smooth paste.
2)Heat 3/4 cup oil in a heavy bottom frying pan and add cumin seeds, ginger garlic paste, turmeric, red chilli powder and prawn masala and fry it for
about a 1 to 2 minutes and then add 3 cup of water and let it boil for about 15 minutes till the sweetness from pineapple is released into the gravy.
3)Add peanut paste stir it properly, add shrimp, paprika and salt and stir and let it cook for about 2 minutes and your sweet and sour shrimp pineapple is ready to serve hot with your choice of rice or roti.

Minced Dudhi Chana Daal

Ingredients:
1 cup chana daal
3 cup grated/minced dudhi
1/2 cup chopped onion
2 chopped tomatoes
1 stick of cinnamon
1 tbs red chilli powder
1 tbs turmeric powder
1 tbs garam masala powder
2 tbs oil
1 onion thinly slice
1/2 tbs cumin seeds
salt as per taste

Method:
1.Take daal, grated dudhi, onion, cinnamon stick, chopped tomatoes with 3-4 cups of water in a pressure cooker and cook in low flame till 1 whistle.
2.Open the cooker when it cools off, add garam masala, turmeric powder, red chilli powder and salt and mix it properly.
3.Heat oil in a frying pan, add cumin seeds and allow it to pop and fry sliced onion till nice golden brown and add boiled dudhi daal, mix it properly and cover the lid and let it cook for 2 minutes is medium flame and Minced Dudhi Chana Daal is ready to serve.

Egg Poach Curry

Ingredient:
4 eggs
2 Large Tomatoes made to a puree
1 Large Onion chopped finely
1 tbs Ginger and garlic paste
½ tbs Turmeric Powder
1 tbs Red Chilli Powder
1 tbs Garam Masala Powder
1 Bay leaf
Coriander leaves to garlish
Salt to taste
2 tbs oil

Method:
1) Make a paste with Turmeric, Chilli, Garam Masala powder and Garlic and Ginger paste.
2) Heat Oil in a non-stick frying pand, add bay leaf and chopped onion and fry till onion turn brown color.
3) Add the masala paste to it and fry for about a minute and add tomato puree and fry it for another minute and add 3 cups of water, stir it and bring it to boil and let it boil for about 5-7 minutes in high heat.
4) Now reduce the heat, add salt and carefully break eggs and pour in the boiling gravy.
5) Do it slowly to avoid too much spreading of the white and do it one by one.
6) Cook for about 5-7 minutes or till the yolk forms a farm a round shape.
7) Egg Poached curry is ready to serve, optionally you serve with chopped coriander leaves.

Dudhi Kofta Kadhi

Ingredients:
For the Koftas:
4 cup grated dudhi (1 lb)
2-3 tbs besan
1 tbs kasoori methi
2 tbs - chopped green chillies
1/2 tbs amchoor powder (optional)
oil to deep fry
salt to taste

For the Kadhi:
1 cup - yogurt
2 tbs- besan
2 chopped tomatoes
1 medium onion slice
2 inch ginger chopped
2-3 green chilli chopped
1 tbs cumin/coriander powder
1 tbs kasoori methi
1/2 tbs paprika powder
1 tbs - mustard seeds (rai)
2 dry red chilli(optional)
2 pinches - asafoetida (hing)
3 tbs oil
salt to taste
1/2 tbs garam masala powder
2 tbs chopped coriander (optional to garnish)

Method:
1. Mix salt to the grated dudhi and leave it for 1/2 hour and then sqeez out all the water and keep the water in a bowl.
2. Take sqeeze dudhi, besan, chopped grren chilli, amchoor powder, kasoori methi and mix it properly.
3. Take a spoon of this mixture and shape them into small oval shape koftas and deep fry them in medium heat till golden brown.

Kadhi:
1. Heat 2 tbs oil in a non-stick pan and add asafoetide, add chopped green chilli, ginger and sliced onion and fry for a minute.
2. Add chopped tomatoes, stir it cover the lid and cook on a low flame till tomatoes gets soft, let it get cool and then grind it with dudhi water to a smooth paste.
3. Whisk the curds along with the besan and 2 cups of water till it is smooth and lump-free and mix it with the tomato grind paste.

4. Add this mixture on the pan and continue stirring it in medium heat till it comes to boil, add another cup of water and let it coil for about 15 minutes.
5. Lower the flame and add the koftas, add crushed kasoori methi and garam masala. Garnish with coriander and dudhi kofta kadhi is ready to serve.

Note:This is not my recipe, once I went to my friend Rajani's house and she made it, it was so tasty that I had to ask for the recipe. I hope you will also like it.

Garlic Chatpata Fish(Tilapia)

Ingredient:
2 slice of tilapia fillet chopped
3-4 Tbs garlic choped
1 tbs tamarind paste
½ tbs turmeric powder
½ tbs red chilli powder
1 tbs Coriander/cumin powder
2-3 Green chilli chopped
4-5 tbs oil
4 cloves of garlic crushed
1 pinch of hing( Asafetida )
5-6 tbs chopped coriander leaves
Salt as per taste

Method:
1) Grind Tamarind paste, chopped Garlic, Turmeric powder, Coriander/cumin powder, Red Chilli powder and chopped green chilli with few spoon of water to a coarse paste, mix with 1 tbs oil and salt and and rub it to the fish and keep it aside for about 15 minutes.
2)Heat rest of the oil in a heavy bottom frying pan add hing and crushed garlic and fry till light golden color and then add marinated fish and stir well, after a minute turn the fish pieces to other side and let it fry for another minute or two and add chopped coriander.
3)cook for another 2 minutes and your Garlic chatpata fish (tilapia) is ready to serve hot with your choice of roti or nan.

Dudhi Garlic Shrimp

Ingredients:
1 Dudhi (about 1 lb)
1 cup shrimp(shelled and deveined)
½ tbs cumin seeds
3-4 cloves of garlic
1 tbs cumin and coriander powder
4-5 Black Pepper or Kali mirch
2-3 green chilli
½ tbs paprika
½ tbs turmeric
½ tbs corn flour
2 tbs oil
Salt as per taste
2-3 tbs lemon juice

Method:
1. Peel the skin and chop dudhi into 1 inch size and marinate with salt and turmeric and leave it for 5 min.
2.Grind, green chilli, garlic, black pepper, cumin/coriander powder with few spoon of water to a smooth paste.
3.Heat oil in a non-stick frying pan, add cumin and right away add marinated dudhi, stir it and let it cook for 4-5 minutes and add masala paste and stir it properly, cover the lid and let it cook till tender.
4.Add the shrimp, salt turmeric, paprika and ½ cup of water and cook for another 2-3 minutes
5.Add corn flour and mix it properly and your Dudhi garlic shrimp is ready to serve hot with rice.

Dudhi Masoor Daal Curry

Ingredients:
3 cup grated dudhi
1 cup whole masoor daal
1/2 cup chopped onion
2 tbs sambar masala
1 tbs turmeric powder
4 tomatoes chopped
1 tbs cumin seeds
4 tbs oil
salt as per taste

Method:
1.Heat oil, add cumin seeds and allow to finish popping, add sambar powder and 2 cups of water and let it boil.
2.Add turmeric powder, chopped onion, chopped tomatoes mix it properly and let it boil, add masoor daal, salt.
3.After it boils cover the lid and let it cook in low flame for about 10-15 minutes and switch it off when it's ready to get whistle.
4.Switch off the gas and open it when it gets cool and Dudhi Masoor Daal Curry is ready to serve hot with rice or roti. You can garnish with chopped coriander leaves.

Ginger Tomato Chutney

Ingredients:
4-5 inch ginger chopped
3 green chilli
1 tbs tamarind paste
1 tbs mustard seeds
1 chopped tomato
5-6 curry leaves
1 tbs coriander powder
1 tbs oil
salt as per table

Method:
1.Heat oil in a frying pan, add mustard seeds, curry leaves, tamarind paste and coriander powder and fry for a minute and let it cool down.
2.Grind chopped tomato, salt, fried tamarind paste, chopped ginger, green chilli to a smooth paste and your ginger tomato chutney is ready to serve.

Dudhi Veg Keema

Ingredient:
2 cups grated dudhi
1 cup crushed soya chunk washed in hot water
1 small can green pea
1 small onion chopped
2 clove garlic
1 piece of ginger
1 red chilli
1 tbs curry powder
1 tbs tomato puree
1 tbs lemon juice
1 tbs garam masala
1 tbs turmeric
1/2 tbs red chilli powder
1/2 tbs cumin seeds
salt as per taste
4-5 tbs oil

Method:
1.Grind onion, garlic, ginger, red chilli, curry powder with few spoon of water.
2.Heat oil in a frying pan, add cumin seeds and then grind paste, turmeric, red chilli powder and fry it for couple minutes.
3.Add tomato paste mix it properly and than add grated dudhi, soya chunk and saute it well and cover the lid and let it cook for 5 minutes in low flame.
4.Add green pea, 1/2 cup of water, salt, lemon juice and garam masala and mix it properly and your spicy dudhi veg keema is ready to serve hot with your choice of rice or roti.

Arbi Masala

Ingredient:
1/2 lb Arbi
1/2 tbs mustard seeds
1/4 cup roasted peanuts
1 tbs curry powder
1 tbs tomato paste
2 tbs yogurt
1 tbs lemon juice
1 tbs Turmeric powder
1 tbs chilli powder,adjust as per need
3 tbs oil

Method:
1. Washed and pressure cooked the arbi with salt till 1 to 2 whistles. Peel the arbi after it cools and cut them into small pieces.
2. Grind peanuts with few spoon of water.
3. Heat oil, add mustard seeds allow it finish popping and add curry powder, peanut paste, turmeric, red chilli powder, tomato, yogurt and mix it properly and fry for a minute.
4. Add the Arbi, salt and fry it well and close the lid and cook in low flame for 2 mins add lemon juice and your Arbi masala is ready to serve with rice or roti.

Coconut Walnut Ladoo with Jaggery

Ingredient:
2cups Coconut grated and roasted till dry
1 cup of walnut chunks
2 cups of jaggery

Method:
1)Dissolve jaggery in little water, heat and make a syrup till it is ready( when you drop few drops of this jaggery in a small bowl of water and it becomes a small ball instead of spreading).
2)Add walnut and roasted coconut and mix it properly and switch off the gas.

3)Make balls out of this mixture and coconut walnut ladoo is ready to serve.

Spinach Aloo cutlet

Ingredient:
1 bunch of spinach (palak)
2 potatoes
2 green chillies
2 tsp ginger-garlic paste
1 cup bread crumbs
salt and oil as required


Method:
1)Boil and mash potatoes.
2)Blench the spinach and grind with green chillies, ginger-garlic paste to a smooth or coarse paste and mix with mashed potato. Add salt and ½ cup of bread crumbs and mix it properly
3)Make small balls using the potato-spinach mixture and then coat with the bread powder, flattened it and keep it in the freezer for about 10 minutes.
4) Heat oil in a frying pan heat oil and add the cutlet and deep fry in medium heat. Make sure you don't have too much oil, it should not dip in the oil completely. Delicious spinach aloo cutlet is ready to serve.

Mushroom Stuffed Egg Omelet

Ingredient:
2 eggs
2 cheese singles
1 green chilli chopped
1/4 cup button mushroom slice
salt as per taste
3 tbs oil

Method:
1) Take mushroom and blench it with little salt and water, strain from water and keep it aside
2) Take a bowl and beat the egg with salt, chopped green chilli.
3) Heat oil in a frying pan, put the egg on pan, spread it and let it half cook. Spread mushroom, top with cheese slice and let it cook for 2 min and then fold the omelet.

Oats and Nuts Brittle

Ingredients:
2 cup - roasted oats
1 cup - Roasted nuts (peanuts, cashew)
1 and 1/2 cup jaggery

Method:
1. Break jaggery into small pieces and mix with little water (about 1/3 cup), filter to remove any dirt.
2. Boil jaggery on medium heat; stir in between till jaggery thickens a bit. Take a small bowl of water and drop jaggery syrup into water, if the syrup turns to a ball then it's ready to add oats and nuts, if it's like a string then you need to heat little more.
3. Now add roasted oats and nuts to the syrup, switch off the gas and stir it properly and lay this mixture on aluminum foil and spread flat and allow it to cool down and then break it into pieces and your tasty oats and nuts brittle is ready to serve.

I am sending this entry for Feb 10 – CWS: Oats

Dry Garlic Chutney Stuffed Puri

Ingredients:
1 1/2 cup multigrain flour
3 tbsp. oil
salt to taste
1/3 cup gry garlic chutney
oil to deep fry

Method:
1. Mix flour, salt and oil, knead into soft pliable dough and keep it aside for about 30 minutes, divide the dough into even size small balls.
2. Using finger make small puri using finger and place 1 spoon of dry garlic chutney in the middle, gather edges and roll into a ball, press lightly and keep it for 5 minutes and roll into small puri.
3. Deep fry the puri on low flame till golden color, drain and repeat for all garlic chutney stuffed puri.

Cheese Stuffed Bread Pakoda

Ingredient:
4 slice of bread, sides trimmed
4 slice of cheese singles
1 medium onion chopped
1 medium chopped bell pepper
salt as per taste
1/4 cup besan
rice flour 1/2 of besan
1/4 tbs red chili powder
oil to deep fry

Method:
1)Take a slice of bread, put a slice of cheese, put chopped onion and bell pepper, sprinkle some salt, cover with another cheese slice and bread slice. Cut the sandwich into two pieces.

2)Make a paste of besan, rice flour, red chilli powder, salt and water into a smooth batter.
3)Heat oil in a frying pan, now dip the cheese stuffed bread in the batter and deep fry in medium-low flame, stirring and turning occasionally till it is golden on both sides. And cheese stuffed bread pakoda is ready to serve hot.

Toor Daal Cutlets

Ingredient:
1 cup toor daal soaked 2-3 hours
Chopped green chilli
¼ tbs ajwain
Bread crumbs
Salt as per taste
Oil to deep fry

Method:
1. Drain water from soaked daal and grind with very little or no water using a food processer.
2. Add ajwain, salt to the ground toor daal and take lemon size daal, flattened it and coat with bread crumbs and keep it in the freeze.
3. Heat oil in a frying pan and deep fry the cutlets, make sure you don’t need too much of oil.
4.Toor daal cutlet is ready to serve hot with dahi raita.

I am sending this entry for Deep Fried Snacks: Feb 5

Tilapia Fish Stuffed Roti Roll

Ingredient:
2 slice of tilapia fillet
1/2 tbs turmeric powder
1/2 tbs red chilli powder
4 iceberg lettuce leaves
4 roti or tortia
1 medium slice onion
3-4 tbs hot mustard or honey mustard paste (as per your choice)

Method:
1) Marinate fish with turmeric powder, red chilli powder and salt and fry it in a frying pan and keep it aside. Let it cool down and chop it into 1 inch slices. You can keep the fried fish in the freeze and do it later.
2)Take slice onion, chopped fish and mix with mustard paste.
3)Take a Roti or tortia, put the lettuce leave, put fish on the side and roll it and simple Fish stuffed Roti roll is ready to serve.

Masala Capsicum Eggplant

Ingredient:
2 long eggplant cut into 2 inch long slices
2 capsicum cut into long stripes
1 big onion cut into long stripes
2 tbs corn powder
2 tbs mustard seeds
3-4 tbs tomato paste
1 tbs red chilli powder
1 tbs curry powder
½ tbs turmeric powder
Salt as per taste
5-6 tbs oil

Method:
1) Marinate salt and turmeric powder on eggplant pieces and leave it for 5 minutes and then dust with corn powder.
2) Heat oil and stir fry eggplant, capsicum and onion separately and keep it aside. Please remember that you need to little more oil when you stir fry eggplant.
3) Heat oil in a non-stick frying pan, add mustard seeds and allow it to pop, then add mustard paste, tomato paste, turmeric powder, curry powder, red chilli powder and fry it for a minute and add ½ cup of water and let it boil, add eggplant, capsicum and onion, salt and stir it properly. Cover the lid and let it cook for 2-3 minutes and your masala Capsicum Eggplant is ready to serve with your choice of rice or roti.

Mixed Daal Vada

Ingredient:
1 cup mixed lentils (soaked overnight)
¼ cup chana daal (soaked with mixed lentils)
1 big onions thinly sliced
1 green chilli (chopped)
1 tbs ajwain seeds
Salt as per taste
Oil to deep fry


Method:
1) Drain the water from the soaked mixed lentils and grind with little water. make sure the paste should not e too watery. You don’t need to grind it to a smooth paste, leave it coarse.
2) Add salt, ajwain, chopped chilli, onion and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of lentil paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. When it starts getting little brown, turn them to upside down one by one and let it cook till it gets cooked. Slowly drain it from the oil and your mixed daal vada is ready to serve hot with choice of your sauce.

Aloo Masala

Ingredient:
3 Potato boiled and cubed (about 3 cups)
1 small onion
3 clove garlic
1 inch ginger piece
1/2 tbs red chilli powder
1/2 tbs cumin seeds
3 medium red tomatoes chopped
coriander Leaves chopped 1/4 cup
2 tbs curry powder or coriander/cumin powder
salt as per taste
4-5 tbs oil

Method:
1.Grind onion, ginger, garlic, red chilli powder, curry powder with few spoon of water to a smooth paste.
2.Heat oil in a non-stick frying pan, add cumin seeds and then fry the paste for a minute, add chopped tomatoes and fry in low flame till it gets mushy and mix well.
3.Add salt and boiled potatoes and mix it properly and cook for couple of minutes, garnish with coriander leaves and it's ready to serve with your choice of rice, roti or dosa.

I am sending this entry for Veggie/Fruit of the Month - Potato: Jan 31 original event post

Baigan Fry

Ingredient:
1 big eggplant
1/2 tbs turmeric
1/4 tbs red chilli powder
1/4 tbs crushed black pepper
1 tbs coriander/cumin or curry powder
2 tbs besan
1/2 tbs mustard seeds
salt as per taste
5-6 tbs oil

Method:
1.Cut the eggplant into 1/2 inch round slices.
2. Now marinate the eggplant with salt, crushed black pepper, turmeric, red chilli powder and curry powder and keep it for 5 minutes.
3. Dust besan on the marinated eggplant and keep it for 5 more minutes.
4. Heat oil in flat non-stick frying pan, add mustard seeds and allow it to finish cracking and now put the eggplant pieces on it and cover the lid and low the flame and wait for couple of minutes.
5. Now turn each eggplant to other side, change the flame to medium and cover the lid and let it cook for another 2-3 minutes and simple eggplant fry is ready to serve with your choice of rice or roti.

I am sending this entry for Siri's Healing Food and http://seasonedndressed.blogspot.com/2010/12/event-healing-foods-eggplant.html

Egg Bhurji

Ingredient:
1 big red onion
3 eggs
3 medium red tomatoes chopped
chopped green chilli as per your need
1/4 tbs cumin seeds
1/4 turmeric powder
red chiili powder as per your need
salt as per your need
few coriander leaves chopped
3-4 tbs oil

Method:
1. Grate the onion, if you have problem grating it you can coarsely grind it also without any water.
2. Heat oil in a semi flat non-stick frying pan, add cumin seeds, chopped green chilli and grated onion and fry it till water contents goes away
3. Add red chiili, turmeric powder and chopped tomatoes, salt, mix it and fry for a minute and add 1/3 cup of water , cover the lid and let it cook for 5 min.
4. Now tomatoes have become soft and turned into thick sauce, stir it and crack egg and put it on top of the sauce, put all the eggs on different part of the sauce.
5. Sprinkle salt, cover the lid and let it cook for about 5 min.
6. Now mix it properly, let it cook for another minute and Egg Bhurji is ready to serve. Garnish with coriander leaves.
Note: If you like big chunks of eggs then don't mix too much.

Simple Aloo Pyaz (Onion) Subzi

Ingredient:
3 medium size potatoes boiled
2 medium onion thinly sliced (prefer red onion)
1/4 tbs cumin seeds
1/2 tbs turmeric powder
1/2 tbs red chilli powder
1/2 tbs garam masala powder
3-4 tbs oil
salt as per taste

Method:
1. Peel and chopped potatoes and keep it aside.
2.Heat oil in a non-stick frying pan add cumin seeds, add onion slice, sprinkle some salt and fry till onion gets little brown color.
3. Add chopped potatoes, turmeric powder and salt and mix and fry it for another couple of minutes and then add red chilli powder, garam masala powder and mix well and cook it for another minute and your Aloo Pyaz is ready to serve with roti, dosa or rice.

Dudhi Uttapam

Ingredients:
1 lb dudhi
1 inch ginger piece
3 green chilli chopped
5-6 tbs coriander leaves
2 ½ cup rawa
oil
Salt as per taste

Method:
1) Peel dudhi, remove seeds and chopped into 1 inch pieces and boil it with little water and let it cool down.
2)Grind dudhi, rawa, salt, ginger, green chilli, coriander leaves to a smooth paste. (You can add sugar instead of salt)
3) Heat a large non-stick flat frying pan on a high flame and pour ½ cup of the batter and spread into a think round like pancake.
4) Add a little oil on the top and sides, let it cook for few seconds and turn to the other side with spatula. Cook for few seconds and Dudhi Uttapam is ready to serve hot.

Ajwain Dudhi(Bottle guard)

Ingredients:
1 lb dudhi
½ tbs ajwain seeds
3 cloves of garlic
3 green chilli chopped
4 tbs olive oil
½ tbs turmeric powder
3 tbs besan
Salt as per taste

Method:
1) Crush ajwain, chopped green chilli, chopped garlic together and mix it with 2 tbs of oil and microwave it for about 25 sec.
2)Peel dudhi, remove seeds and chopped into 1 inch pieces and marinate with above mixture and salt and keep it for about 15-20 minutes.
3)Heat 2 tbs oil in a non-stick frying pan and fry the marinated dudhi add turmeric powder stir it properly and fry it for about 2 minutes and cover the lid and cook it medium to low flame till it gets cook properly. Keep stirring in between so that it does not stick to the frying pan.
4)Now dust with besan and cook for couple of minutes so that it gets coated nicely on dudhi. Delicious Ajwain Dudhi is ready to serve with roti.

I made this dish for http://seasonedndressed.blogspot.com/2010/12/event-cooking-with-seeds-ajwain-bishops_10.html and

http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seedsannouncing-new-event.html

Crispy Spinach Pakora

Ingredient:
1 bunch chopped spinach
1 cup besan
2 Green chillies chopped finely
1 medium onion slices thinly (Optional)
3 tbs suji (optional)
Salt as required
Oil for frying

Method:
1. Clean and chop spinach add salt .
2. Add salt, chillies, onion, spinach to besan and put little water and make a thick paste and add suji and mix it properly.
3. Heat oil in a deep frying pan.
4. Take 1 tbsp of the mix and deep fry until golden brown and your crunchy spinach pakora is ready serve hot with your choice of chutney.
Note: If you want to make it crunchy fry it as soon as you mix the spinach.

Rice Kheer (Rice Puding)

Ingredient:
1/4th cup long grain rice
4-5 cups milk
1 small can evaporated milk (Optional)
A pinch of saffron threads, soaked in a little hot milk2-3 cardamom seeds (crushed)2-3 tbs cashews for garnishing
½ cup sugar or as you need

Method:
1.Wash the rice and keep it aside for about half an hour.
2.Heat the milk with one cup of water in a heavy bottom pan and let it boil.
3.Add rice to the milk and keep stirring in between for about 10 minutes.
4.Add cardamom, saffron milk, sugar, evaporated milk and stir it and let it cook for another 5 minutes and your rice kheer is ready to serve hot or chilled as you like.

Aloo Chop (Bonda)

Ingredient:
3 medium potatoes boiled, peeled and mashed
1 medium onion chopped
1" ginger piece
2 green chili chopped
1/2 tbs mustard seeds
1 tbs coriander powder
1/4 tbs turmeric pwdr
1 tbs chopped coriander leaves
salt to taste

batter:
1/2 cup gram flour ( besan)
1/2 tbs carrom/ajwain seeds (optional)
1/4 tbs turmeric powder
a pinch of soda (optional)
salt to taste
1/2 cup water
Oil for deep frying

Method:
1. Grind onion, ginger, green chilli and coriander powder with few spoons of water to smooth paste.
2. Heat 2 tbs oil in a non stick pan and mustard seeds, let it finish cracking, add above paste and fry till it gets fry properly and it start smelling nice.
3. Add the mashed potato, salt and mix it properly in a medium flame and let it cook for another minute and add chopped coriander leaves and mix it and keep it aside.
4. Make balls of the mashed potatoes about the size of lemon and flattened it little bit and keep it aside.
5. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain and make sure the better is little thick so that it coats the potatoes ball properly.
6. Heat the oil for deep frying, take a flat potato ball, deep it in the better and deep fry till golden brown and your delicious Aloo Chop (Bonda) is ready to serve hot with your choice of chutney.

Dudhi (Bottle guard) Halwa

Ingredients:
2 cup grated dudhi (without seeds)
1/2 cup khoya
1 cup sugar
2 tbsp ghee
4 green Cardamom powder
Cashew (garnish)

Method:
1. Heat the ghee in a frying pan and fry grated dudhi on medium flame, cover the lid and cook 5 minutes.
2. Now add sugar and stir it and add khoya (I prefer homemade khoya) and mix it, lower the heat and stir till almost it gets dry.
3. Add crushed cardamom and garnish with cashews and serve hot or at room temperature.

Papdi(Flat Beans) Curry with Radish and Eggplant

Ingredients:
1 lb papdi into small pieces
½ lb white radish, peeled and chopped into small pieces
1 medium size eggplant chopped
8-10 peanuts
2 green chilli
1 piece of ginger
¼ tbs cumin seeds
3 tbs sambar powder
1/4 tbs mustard seeds
¼ tbs turmeric powder
3 chopped tomatoes (you can puree it)
salt as per taste
3-4 tbs cooking oil

Method :
1) Make a paste of peants, ginger, green chilli and cumin seeds with little water and keep it aside.
2) Boil papdi, chopped radish and chopped eggplant with 1 cup of water. Add salt and let it boil for about 5 minutes and then add chopped tomatoes and let it cook another couple of minutes.
3)Lower the flame to medium and add the paste to it and mix it cover the lid and let it cook for another minute and add sambar powder mix it cover the lid and keep it aside.
4)Heat oil in a frying pan, add mustard seeds and after it finish cracking add boiled papdi and mix it properly and let it cook for another minute and your tasty papdi curry is ready to serve with rice or roti.