INGREDIENTS :-
Egg - 2
Peas - 1/2 cup
Carrot - 1/2 cup
Onion - 1 cup
Ginger Garlic paste - 1 tsp
Red chilli sauce - 1 tbsp
Soya sauce - 1 tbsp
Ketchep - 1 tsp
Oil - 2 tbsp
Pepper - 1/4 tsp
Salt to taste
Spring Onion - 1/4 cup
Cilantro to garnish
METHODS :-
1. Heat oil in a pan and add onions and saute till it turns transparent.
2. Add chilli sauce, soya sauce and ketchep and saute for 1 mins.
3. Now add ginger garlic paste and mixed vegetables(peas, carrot, beans) and saute for 5 mins.
4. Add rice and mix well and add some salt.
5. In a separate pan fry egg and add salt, pepper. cut it into small pieces (scrambled eggs).
6. Mix egg to the rice mixture and garnish with spring onion or cilantro.
Serve hot.
INGREDIENTS :-
Egg - 4
Onion - 1 cup
Tomato - 2 cup
Ginger Garlic paste - 1 tbsp
Oil - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam masala - 1/2 tsp
Cilantro - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste.
METHOD :-
1. Boil the egg and keep aside.
2. In a pan heat oil and add onion and saute till the onion are transparent in color.
3. Add ginger garlic paste, tomato and salt and saute till it becomes soft and starts separating oil.
4. Now add garam masala, chilli powder, turmeric powder and coriander powder and half a cup of water and
bring it to boil.
5. Cut the boiled egg into half and add it to masala.
6. Garnish with cilantro.
Serve with rice.
INGREDIENTS :-
Eggplant - 1Onion - 1 cup Tomato - 1 1/2 cup
Peas - 1 cup
Garlic - 2 finely chopped
Garlic - 5 pods
Green chilli - 2 finely chopped
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/4 tsp
salt, to taste
Oil - 1tbsp
Coriander leaves - 1/4 cup
METHOD :-
1. Make a whole or a small slit throughout in the eggplant and add garlic into the whole and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides.
Or you can prick its surface and roast it in oven or grill and broil the eggplant,till charred.
2. Let it cool down and then remove the skin.
3. Mash insides of the eggplant and keep aside.
4. Heat oil in a pan and saute cumin seeds, add ginger and green chillies, let them sizzle.
5. Then add onions and fry till brown.
6. Now add red chili powder, coriander powder , garam masala and turmeric powder and fry spices till fragrant.
7. Add tomatoes and cook till soft.
8. Finally, add mashed eggplant, peas, salt and cook for another 15 min in low flame.
9. Garnish with coriander leaves.
Serve hot with roti.
INGREDIENTS :-
Broccoli Florets - 1 cup
Potatoes -1 cup
Onions - 1 cup
Green chillies- 2
Chilli Powder - 1/4 tsp
Garam masala Powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Cumin seeds - 1tsp.
METHOD :-
1. Heat oil in a wok, and add cumin seeds.
2. When cumin seeds turn brown add onion and chilli powder, green chilli and saute till onion are transparent in colour.
3. Now add turmeric powder, cumin powder, corriander powder, garam masala, salt and let it cook for a min
4. Add broccoli florets, potatoes and mix and let it cook in a low flame for 10 minutes.
5. Garnish with freshly chopped cilantro.
INGREDIENTS :-
Chicken - 1 lb
Onion - 1 cup
Ginger - 1 inch
Garlic - 2 cloves
Tomato Puree - 1cup
Green chillies - 2
Capsicum - 1 cup
Red chilly powder - 1 tsp
Pepper powder - 1/2 teaspoon (optional)
All purpose flour - 2 tbsp
Soya sauce - 3 tsp
Vinegar - 2 tsp
Salt - 1/2 tsp
Oil
METHOD :-
1. Mix all purpose flour, chilly powder, pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt.
2. Add the chicken pieces to this marinade and marinate for 2-4 hours in a refrigerator.
3. Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden.
4. Deep fry the marinated chicken.
5. Add the fried chicken pieces and capsicum and saute on low heat for 10 min until the chicken is tender.
6. Garnish with cilantro.
INGREDIENTS :-
Tomato - 3
Onion - 1/2 cup
Mustard Seeds - 1/4 tsp
Red Chilli - 1
Oil - 1 tbsp
Coriander Leaves - 1tbsp
Rasam Powder - 1 tbsp
Chilli Powder - 1 tbsp
Garlic - 2 cloves
METHOD :-
1. Cut tomato into small pieces and boil until the tomato becomes soft and keep aside.
2. Once the tomato cools down, smash tomato.
3. Now add onion, salt, Rasam powder (in case you don't have rasam powder, you can add chili powder )
4. Once its boiled add seasoning of garlic, mustard seeds, red chiili.
5. Garnish with coriander leaves.
INGREDIENTS :-
Chicken - 1lbs
Coriander seeds 2 tsp
Cumin seeds - 2 tsp
Black peppercorns - 6
Red chillies - 6
Ginger - 2 inch
Garlic - 6 cloves
Ghee - 2 tbsp
Oil - 2 tbsp
Onion - 1 cup
Tomatoes - 2 cup
Salt to taste
Cilantro - 2 tbsp
METHOD :-
1. Dry roast coriander seeds, cumin seeds and pepper.
2. Grind red chillies, ginger, coriander seeds, cumin, pepper and garlic to a fine paste.
3. Heat ghee in a kadai and add onion and sauté till its slightly brown.
4. Add the ground paste and continue to sauté for 4mins.
5. Add tomatoes and salt and continue to sauté till the tomatoes become soft.
6. Add chicken and stir.
7. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done.
8. Garnish with coriander leaves.
