Simple Shrimp Fried Rice

Ingredients
8 ounces small shelled and cooked shrimp
1 tbs ginger/garlic paste
2 tbs tomato paste
1/4 tbs mustard seeds
a pinch of hing
3 tbs oil
3 cups cooked rice (preferred leftover rice)
salt as per taste

Method
1) Wash the shrimp and keep it aside.

2) Heat oil in a frying pan, add hing, mustard seeds and shrimp and stir it add tomato paste, ginger/garlic paste after about 30 sec. Sprinkle some salt and stir it and let it cook for about 2 minutes.

3 )Add cooked rice, salt and mix it properly and cover the lid and let it observe the flavor for about couple of minutes and then switch off the gas and your tasty shrimp rice is ready to serve.

Brussels Sprout Curry

Ingredients:

1 pint Brussels sprout1 medium onion chopped finely1 big tomato chopped
2 jalapeno sliced or chopped1 tbs ginger/garlic paste¼ tbs red chilli powder
¼ tbs turmeric powder1 tbs curry powder(coriander/cumin powder)
A pinch of hing
Salt as per taste

2 tbs oil

Method:
1) Cut Brussels sprout into 4 pieces.
2) Heat oil in a frying pan, add hing, chopped onion, garlic/ginger paste and jalapeno pieces sprinkle some salt and fry it for couple of minutes.
3) Add chopped tomato, curry powder, turmeric powder, red chilli powder and fry it for another couple of minutes add salt and 2 cups of water and let it boil.
4) Add cut Brussels sprouts and stir it and cover the lod and let it cook for 5 minutes, open the lid, stir it and your spicy Brussels sprouts curry is ready to serve with rice or roti.

Dudhi and Tomato Curry

Ingredients:

1 med dudhi, peeled and chopped
4 tomatoes cut into thin slices
4 green chilli sliced
2 tbs mustard seeds
2 cloves garlic
½ inch ginger
Salt as per taste
4 tbs oil


Method:
1) Heat 1 tbs oil in a frying pan, and fry chopped dudhi for about 5 minutes.
2) Grind mustard seeds, ginger and garlic to a smooth paste with few spoons of water and keep it aside.
3) Heat remaining oil in a frying pan, add ¼ tbs mustard seeds allow it to finish popping and then add sliced green chilli and put the tomatoes, sprinkle some salt and fry it for about 10 minutes.
4)Add 3 cups of water, salt and let it boil, and add fried dudhis and stir it and let it boil for another 5 minutes.
5)Add mustard seeds and cover the lid and let it boil for couple of minutes and your Dudhi tomato is ready to serve with rice or roti.

Mushroom Fry

Ingredients:
8 oz white mushroom cleaned and chop into 4 pieces
1 tbs paprika
A pinch of crushed black pepper
A pinch of black cumin seeds
A pinch of nutmeg powder
1 ½ tbs curry powder
2 tbs besan
1 tbs red chilli powder
2 tbs yogurt
½ tbs lemon juice
1 tbs oil
Salt as per taste
Oil to shallow fry

Method:
1) Mix all the ingredient except mushroom and oil to shallow fry in a bowl and marinate the mushroom pieces in the mixture for about 20-25 minutes.
2) Heat oil in a frying pan, fry the masala coated mushroom on it and your tasty Mushroom Fry is ready to eat as a snack itself or you can eat with Rice or Roti.

Dudhi Curry with Chickpea

Ingredients:
1 med dudhi, peeled and chopped
¼ cup chick pea soaked overnight
1 medium potato peeled and chopped
1 medium onion chopped thinely
¼ tbs cumin seeds
3 tbs oil
Salt as per taste

To make paste
============
1 tbs paprika
A pinch of crushed black pepper
A pinch of black cumin seeds
A pinch of nutmeg powder
1 ½ tbs curry powder
2 tbs besan
1 tbs red chilli powder
2 tbs yogurt
½ tbs lemon juice
1 tbs oil
2 tbs water

Method:
1) Take chick pea, dudhi, potato in a cooker and sprinkling some salt over it and boil it for 1 whistle and let it cool down.
2)Heat 3 tbs oil in a frying pan, and cumin seeds and then chopped onion and fry it till it get nice brown color but not burnt and cover the lid and sim the gas or switch off the gas for about 5 minutes.
3) Switch on the gas again and add the paste and stir it for a minute and add 1 cup of water, stir again, cover the lid and let it boil for about 5 minutes.
4)Now add the boiled dudhi and stir it and let it boil, add another cup of water, stir and cover the lid let it cook on medium flame for another 5 minutes.
5)Now low the gas and simmer it for another 5 minutes and your delicious Dudhi Curry with Chickpea is ready to serve with rice or roti.

Tomato Chutney

Ingredients:
4 big tomatoes cut into thin long slices
4 green chilli sliced
1 tbs mustard seeds
Salt as per taste
2 tbs oil


Method:
1) Heat oil in a frying pan, add mustard seeds and allow it finish crackling and then add sliced chilli, add cut tomatoes, salt and stir it properly.
2)Cover the lid and let it cook it for about 10 minutes in medium heat or till most of the water content evaporates, keep stirring once in a while.
3)Optionally you can garnish with chopped coriander leaves and tomato chutney is ready to serve with plain rice or Roti.

Tomato Rice

Ingredients:
2 cup normal rice
1 small onion sliced
4 tomato chopped
3-4 dry red chilli
¼ tbs turmeric powder
1 tbs mustard seeds
12-15 curry leaves
Salt as per taste
5 tbs oil


Method:
1) Cook the rice in a rice cooker (don’t use basmati rice or jasmine or any fragrant rice) and let it cool down.
2)Take the chopped tomatoes in a frying pan, sprinkle some salt and cook it in high heat for about 10-15 minutes or till it get mushy(you can blenched the tomatoes and chopped it and then cook it).
3)Heat oil in a frying pan, add mustard seeds allow it to finish crackling and add sliced onion and fry till it gets nice brown color and then add curry leaves and then tomatoes, turmeric powder, salt and rice and mix it properly. Switch off the gas and your delicious tomato rice is ready to serve hot with papad or Raita.