Plain Paratha

Ingredient:
3 cups wheat flour
¼ tbs salt
Water to knead the dough
Olive oil

Method:
1) Mix salt, wheat flour and water and make it a nice dough. Cover a plate and keep it aside for about 20-30 minutes.
2) Make small ball, now take a ball and roll out to a thin circle.
3) Brush with a layer of liver oil and fold the circle into half as shown in the picture.
4) Again brush olive oil on top of it and fold it (look like a triangle)
5) Now roll the triangle into big thin triangle.
6) Heat a flat frying pan and put the triangle on it and let it cook, when you see little bubble on top, turn it over and let it cook for some time. Now put olive oil on top of it and turn it over and again put the olive oil on this side. Now let it cook this side and it’s done. Do all the paratha the same way and serve hot with your choice of side dish. Most of the time I eat with mitha dahi and pickle.

Egg Curry

Ingredient:
6 egg hard boiled
3 medium potatoes boiled
1 medium onion chopped
¼ tbs mustard seeds
2 bay leaves
¼ tbs mustard seeds
1 tbs garam masala (optional)
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 (if do not have powder use raw coriander and cumin)

Method:
This egg curry goes very well with rice and will serve 6 people.
1) Grind the ingredient listed under Make paste to a smooth paste.
2) Peel the potatoes and cut into 2 inch big pieces.
3) Take the shell out of eggs and poke couple of times in each egg and keep it aside.
4) Take a frying pan with 3 tbs of oil and heat it and then fry the eggs till golden brown. Keep stirring so that all side of the egg gets nice brown color. Take it out of frying pan and keep it aside
5) Add another spoon of oil to the same frying pan and let it heat oil. Add the bay leaves and put mustard seeds and let it finish popping.
6) Add the chopped onion and fry it and cover the lid and low the flame and keep it for another 3 minutes and when it turns brown add the grind paste.
7) Fry it for about 5 minutes till the masala gets fried.
8) Add 2 cups of water and let it boil, add salt, turmeric and add the chopped potatoes and let it get cook for 2-3 minutes.
9) Add the boiled eggs to the grave and mix it and let it cook for another 5 minutes and sprinkle the garam masal and your egg curry is ready to serve with Rice.

Tilapia Fish Curry

Ingredient:
1 lb fish filet
2 tomato chopped
¼ tbs cumin seeds
Pinch of cinnamon powder
¼ tbs turmeric powder
Salt as per taste
3 tbs oil

Make paste:
2 tbs grated coconut
2-3 red chilli
1 medium onion chopped
2 garlic cloves
1 inch ginger piece
¼ tbs mustard seeds
¼ tbs poppy seeds
1 tbs cumin/coriander powder (if do not have powder use raw coriander and cumin)

Method:
This fish curry will serve 5 people.
1) Grind the ingredient listed under Make Paste with few spoons of water to a smooth paste.
2) Cut the Tilapia filet into about 4 inch long pieces.
3) Heat oil in a frying pan and add cumin seeds, when cumin seed starts popping add the grind paste and fry in medium heat for about 5 minutes and then add chopped tomatoes, stir it and cover the lid and let it cook in low flame for another 2-3 minutes or until the tomatoes gets soft. Keep stirring so that it will not stick to the bottom of the pan.
4) Add 2 cups of water, salt, turmeric and let it boil.
5) Add the fish filet and mix it properly and let it cook for another 3-4 minutes and your Tilapia Fish curry is ready to serve hot with Rice.

Mouth Watering Tuna Omelet

Ingredients:
1 small can tuna 5 oz
1 small onion chopped
1 small tomato chopped
¼ cucumber chopped (tomato and cucumber is 1:1)
1 green chilli chopped (optional)
Coriander leaves
2 eggs
1 tbs oil
salt as per taste

Method:
1. Tuna, chopped onion, tomato, cucumber, green chilli, coriander leaves and little salt and keep it aside.
2. Take a bowl and crack 2 eggs, sprinkle some salt and beat it using a fork for a minute.
3. Take 8’’ flat frying pan and heat oil and put the egg and spread the egg evenly on the pan.
4. Let it cook for couple of minutes and then put the tuna mix into half to omelet and fold the other half of the omelet on top of the tuna mix.
5. Let it cook on medium heat for another 1 minute so that the omelet will get cook properly and Switch off the gas.
6. Transfer the Tuna Omelet carefully into a plate and it’s ready to serve.

Whole Moong Dudhi

Ingredient:
1 cup whole moong with skin
1 small dudhi/lauki (1 ½ cup chopped)
4 tomatoes chopped
1 tbs ginger/garlic paste
1 tbs red chilli powder
1 tbs cumin seeds
1 medium onion chopped
¼ tbs turmeric powder
Salt as needed
2 tbs oil
Serves 10 people

Method:
1) Cook moong with 2 cups of water in a pressure cooker for 1 whistle and keep it aside till it gets cool.
2)Peel and chopped dudhi into small pieces.
3)Open the cooker, add the dudhi pieces, chopped tomatoes, salt, ginger/garlic paste, red chilli powder and cover the lid and cook for 1 whistle.
4)Wait for the cooker to get cool and then heat 2 tbs oil a frying pan and add cumin seeds and then add chopped onion and sprinkle some salt and fry it for a minute. You don’t need to make the onion brown, as soon as you see them getting transparent color add the cooked dudhi moong and mix it properly.
5)Whole Moong Dudhi is done, you can add little more water if you want little water consistency. It’s ready to serve with your choice of rice or roti.

Zucchini Daal Fry

Ingredient:
2 big green zucchini (chopped into small pieces)
1 ½ cup of dry chana Daal (soaked overnight or at least 3-4 hour)
1 big onion (chopped finely)
1 tbs cumin seeds
1 tbs red chili powder
1 tbs ginger/garlic paste
½ cup tomato puree
3 tbs oil
Salt to taste
serves 8 people

Method:
1. Heat 1 tbs of oil in a frying pan and fry the zucchini for about 2-3 minutes and add 3 cups of water and let it boil.
2. Add the soaked chana daal into it and salt and let it boil till the water evaporates almost 3/4th of it (it will take about 15 minutes).
3. Add tomato puree and red chilli powder and cook it for another 2 minutes and keep it separate.
4.Heat 2 tbs of oil in a frying pan add cumin seeds and wait for a minute and chopped onion and sprinkle pinch of salt and stir it and add ginger garlic paste and stir it on low the flame and cover the lid. Let it fry for about 5-7 minutes, keep stirring in between. (When you cover the lid all the vapor gets into water, when you take the lid out, it’s better if you let it fall on the chopped onion.)
5.Add zucchini and Daal into the frying pan, stir it properly and let it cover the lid and let it stay for a minute and then switch of the gas and your Zucchini Chana Daal is ready to serve with rice or Roti.

Eggplant Bhurta with Bell Pepper

Ingredient:
2 big Eggplants
1 big Bell Pepper of any color (Sliced)
3 green chilli chopped(optional)
2 tbs sambar powder
½ tbs mustard seeds
¼ cup tomato puree
3-4 tbs oil
Salt to taste
serves:6-8 people

Method:
1. Brush Eggplant with oil and poke few places with a fork and roast them. Either a)You can roast it directly on the gas burner, keep turning at regular intervals, until the skin becomes black or
b) You can take the eggplant on a plate and microwave it for 10 minutes and peel the skin and mash it properly.
2. Heat oil in a frying pan add mustard seeds in medium heat until it finished cracking. Add chopped green chilli and sliced bell pepper and sprinkle some salt and fry it for about 2 minutes. 3. Add sambar powder and stir it and add tomato puree and mix it properly.
4. Add mashed baingan ( eggplant) and stir-fry for 2 minutes and cover it and let it cook for another 1 minute.
5. Serve with any roti or rice of your choice.