Masala egg omlette

Ingredients :

1. Eggs -2
2. Onion - 1 thinly sliced
3. Tomato - thinly sliced
4. Carrot - 1/2 grated
5. Coriander leaves
6. Curry leaves - 2
7. Turmeric powder  - 1/2 tsp
8. Chilly powder - 1/2 tsp
9. Jeera / Cumin seeds - 1/2 tsp
10. Powdered black pepper - 1/2 tsp
11. Salt to taste
12. Chicken masala - 1/2 tsp

Method :

• Add 2 eggs to one bowl
• Mix it well for 30 secs.
• Add chilly powder and turmeric powder and mix it well for another 30 secs.
• Add onion, tomato,carrot,curry leaves, coriander leaves, jeera,chicken masala and salt. Mix it well for 30 secs.
• Heat a pan, reduce the flame and make sure it is not too hot.
• Pour the egg mixture onto the pan. sprinkle few oil drops and powdered black pepper roast it for 40 secs.

• Turn it to another side and roast it for 25 secs. Yummy masala egg omlettes are ready to have.

Carrot kootu/ Carrot Sambar

Ingredients :

1. Carrot - 1 sliced
2. Toor dal - 1 cup
3. Onion - 1 sliced finely
4. Tomato - 1 sliced finely
5. Turmeric powder - 1/2 tsp
6. Sambar powder - 1 tsp
7. Green Chilly - 3 sliced long
8. Garlic - 3 cloves
9. Curry leaves - 2 leaves
10. Red Chilly - 1
11. Jeera / Cumin Seeds - 1 tsp
12. Mustard seeds - 1 tsp
13. Coriander leaves for garnish
14. Salt to taste

Method:

• Add toor dal, carrot, tomato, half onion, tumeric powder,sambar powder,salt in to a cooker and whistle it.
• It should be boiled such that toor dal can be easily smashed.

• Keep flame low and to pan add oil followed by mustard seeds once they splutter add jeera,curry leaves, red chilly, garlic cloves, onion and fry it until onions turn brown.
• Add tomato, green chilly and fry it for 4 mins.
• Add pressured toor dal and boil it for another 2 mins.
• Garnish with coriander leaves.
• Goes well with chapati/rice.

Chicken Naan Pockets

 Ingredients :

1.  Naan - 4
2.  Low fat yogurt - 3 tsp
3. Garam Masala - 1 tsp
4.  Chilli powder - 1 tsp
5. Salt
6. Lemon Juice - 3 tsp
7. Chopped coriander leaves - 3 tsp
8. Chopped green chilly - 1
9. Chicken - 450 grams
10. oil
11. Onion Rings - 8
12. tomato - 2
13. White cabbage shredded - 1/2

Method :

• Mix the yogurt with garam masala, Chilli powder, lemon juice, Salt, coriander leaves, green chilly.
• Pour the marinate over chicken pieces. Let it rest for another 30 mins.
• After 30 mins. Keep the chicken peices inside the oven . Let Over be kept at 400 F and cook it for 20 to 30 mins. Keep checking whether it has cooked completely.
• Remove the chicken peices from the heat.

• Fill each naan with onion rings, tomato and chicken pieces.
• Chicken naan packets are ready to have.

Special Thanks to Shehad hussain and Rafi fernandez

Masala Pappad

Ingredients:

1. Lajjat Pappad - 1
2. Onion - 1/2
3. Tomato - 1/2
4. Coriander leaves
5. Chat masala - 1/2 tsp

Method :

• Add lemon juice to onion
• Keep pappad in microwave for 1 to 2 mins. Keep checking whether it is cooked well on both sides
• Garnish Masala pappad with onions,tomato,chat masala and coriander leaves.
• Masala pappad is ready to have.

Idly Sambar Chutney

Idly :

Ingredients : 

1. Urad dhal - 1 cup
2. Idly Rava - 3 cups
3. Salt
4. Oil

Method :

• Soak urad dhal for 6 to 8 hours then grind it in Mixer.
• Mix the urad dhal paste with idly rava. With the help of hands make sure both are mixed well.
• Leave overnight for fermentation.
• Add salt to the idly batter and idly batter is ready.
• Smear oil to idly stand and pour the idly batter to each plate.
• Keep it inside cooker/ Closed pan . Let it be on flame for 10 to 15 mins.
• Check whether idly is ready by piercing the knife inside the idly. If nothing sticks to knife then it is cooked.
• Removed idly from the stand with the help of knife/spoon and once it is removed dip into the bowl of water.
• Idly are ready to have goes well with chutney/sambar

Sambar :

Ingredients :

1. Onion - 1
2. Tomato - 1/2
3. Curry leaves
4. Mustard seeds
5. Tamrind juice
6. Tumeric powder - 1/2 tsp
7. Coriander leaves
   
8. Urad dal - 1 tsp
9. Chana dal - 1 tsp
10. Cinnamon - 1 inch
11. Coconut - 3 tsp
12. Cumin seeds/Jeera - 1/2 tsp
13. Sambar Powder - 1 tsp
14. Chilly powder to your taste
15. Coriander/Dhaniya Powder - 1/2 spoon
16. Salt 
17. Oil - 1 tsp

Method :

• Fry Urad dhal,Chana dhal,Cinnamon in a pan with one tsp of oil.
• Mix all the above ingredients using mixer
• Boil Toor dhal( 1/2 cup) in a cooker/ pan and smash it nicely once it is done.
• Add oil to pan followed by mustards,jeera,red chilly,curry leaves.
• Add onion and salute it until it turns brown.
• Add tomato and add salt and fry it for another 2 mins.
• Later add tamarind juice and boil it for another 2 mins.
• Add grind-ed masala paste and boil it for another 5 mins.
• Finally add smashed toor dhal, put salt
• Granish with coriander leaves . Idly Sambar is ready to have

Coconut chutney :

Ingredients :

1. Shredded Coconut - 1 cup
2. Roasted Split dalia/Papplu - 1/2 cup
3. Green chilly
4. Coriander leaves
5. Garlic cloves - 2
6. Tamrind - 1 inch
7. Oil
8. Mustard seeds - 1/4 tsp
9. Curry leaves

Method :

• Mix all the ingredients in mixer and chutney is ready
• Add oil to pan followed by mustard seeds,Urad dal, curry leaves.
• Add this to the Chutney.

Gatte khi Sabji

Ingredients:

Gatte 

1. Besan/Gram flour - 1 cup
2. Chilly powder - 1/2 tsp
3. Salt to taste
4. Tumeric powder - 1/4 tsp
5. Ajwin (oregano) - 1/2 tsp
6. Ginger garlic paste - 1 tsp
7. Oil - 1 tsp

OTHERS:

1. Tomato - 1
2. Garam Masala - 1 tsp
3. Dhaniya powder - 2tsp
4. Red chilly powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Salt as per taste
7. Cumin seeds - 1/2 tsp
8. Onion chopped - 1
9. Ginger garlic paste - 2 tsp
10. Green chilly chopped - 1
11. Curry leaves - 1 stem
12. Cilantro/coriander for garnishing
13. Oil - 2 tsp

Method :

 For gatte,mix all the ingredients and make a stiff dough.

• Make cylindrical rolls of the dough as shown in picture.
• boil the water in pan. Put the rolls in the boiling water for 8-10 min.

•  Cut the rolls into small pieces. Keep the water aside.

• For tempering. Heat the oil in a pan .Add cumin seeds, curry leaves and green chilly.
• Add onions,saute it.
• Add  ginger garlic paste and little water cook for 4-5 min.
• Add tomato, dhaniya powder,chilly powder,tumeric,garam masala and boil for another 4 mins.
• Add gatte pieces and little water.bring a boil and simmer the gas and cook for 5 more min.
• Garnish it with cilantro.
• Goes well with chapati/roti/rice

Tandoori chicken

This is the best ever recipe to try if you have oven in your home. I tried and it came really good. So just noting it down so that i can refer whenever i have to prepare again :)

Ingredients :

1. Chicken leg pieces - 2
2. Chilly powder - 2 tsp
3. Salt to taste
4. Lemon juice - 3 tsp
5. Thick curd - 2 tsp
6. Garam masala - 1/2 tsp
7. Oil - 2 tsp
8. Coriander powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Pepper powder - 1 tsp
11. Dry curry leaves - 8 crushed
12. Cumin powder - 1 tsp
13. Red color - 1/2 pinch
14. Onion - 1 thinly sliced

Method :

• Firstly,wash chicken nicely.
• Cut the leg pieces into two.
• Make gashes onto those chicken leg pieces.
• Add 1/2 tsp of chilly powder,salt and 1/2 tsp of lemon juice into a bowl. Mix it nicely
• Smear this mixture onto those gashed leg pieces.Let it rest for 10 mins.

Marinate :

• Add thick curd to the bowl followed by chilly powder,salt,crushed curry leaves,coriander powder,cumin powder,garam masala, pepper powder, lemon juice, tumeric powder and mix them well
• Add red color,add 1 tsp of oil and mix it well. Finally put those chicken legs into the marination  let it rest for another 15 mins.

• Wrap the oven grill with Aluminium foil and smear oil to the foil. Place chicken legs onto oil smeared grill. 

• Set the temperature of the oven to 400F .Keep the grill inside the oven and close the oven.
• Let it be in the oven for another 20 mins.
• After 20 mins, turn around the chicken leg pieces so that it will cooked well.
• Let it be in oven for another 15 to 20 mins.
• Take those leg pieces from the grill.
• Add oil to pan followed by onion, tumeric, salt and chicken pieces. Fry those for 2 to 4 mins.

Sprinkle chat masala onto it and Tandoori chicken is ready to have.

Masala Vada

Ingredients :

1. Chana dal - 1 cup
2. Ginger garlic paste - 2 tsp
3. Chilly powder - 1 to 2 tsp
4. Salt to taste
5. Dry curry leaves - 10 crushed
6. Coriander leaves
7. Onion - 1 thinly sliced

Method :

• Soak Chana dal for 3 to 4 hours.
• Please don't add water to the mixture while grinding so drain water from the soaked chana dal. Grind half of chana dal with ginger garlic paste,chilly pwder and salt finely into a paste. Make sure another half soaked chana dal is not grinded like a paste( Note : we should be able to see the whole chana dal)
• Add Onion,crushed curry leaves and coriander leaves to the above grinded ingredients.

• Add oil to pan and make lemon size ball from the grinded mixture and press it little.(I feel thinner one will be more crispy.)
• Deep fry masala vada and place those on napkins to absorb extra oil.
• Masala Vada is ready to have.

Egg Masala

Ingredients:

1. Onion- 1 sliced
2. Tomato - 1 sliced
3. Coriander leaves
4. Giner Garlic paste - 2 tsp
5. Coriander powder - 3 tsp
6. Garam masala - 1/2 tsp
7. Chilly Powder - 1 tsp
8. Pepper powder - 1/2 tsp
9. Fenugreek leaves( Optional)
10. Boiled egg - 5
11. Salt to taste
12. Oil - 3 tsp

Method :

• First boil the egg by adding egg and water in the pan.Boil it for 15 mins.
• Add oil to pan followed onion,salt and fry it till onion turns light brown.( Fenugreek leaves can be added at this point and it has to be fried it 2 to 3 mins till fenugreek leaves turns dark green color)
• Add ginger garlic paste and fry till raw smell goes off ( Add 2 to 3 tsp of water if required)
• Add tomato followed by coriander powder,chilly powder, pepper powder and let it boil for 5 mins.
• Add garam masala and let it boil for few seconds.
• At last add boiled eggs and garnish it with coriander leaves
• Goes well with Chapati/Roti

Roomali Roti

Ingredients :

1. All purpose flour( Maida) - 1 cup
2. Salt to taste
3. Oil/Ghee - 1tsp

Method :

• Add All purpose flour,salt and oil into the bowl
• Mix it with little water and prepare the mixture

• Take two lemon sized balls from this mixture. Roll it little using all purpose flour and smear oil/ghee.

• Join these rolled balls into one( Note : join both sides which are smeared with oil together)

•  Roll it as thin as possible.

 

• Put this roti on hot pan. Let it rest until you can see bubbles on one side. Once you can see the buubles turn it around and cook it same as chapati.

• Put this roomali roti into a plate and let it cool for 1 min. Remove two attached thinly rolled balls as shown

• Roomali roti is ready to have. Goes well with spicy curries.

Special  thanks to Vah chef :)

Chakli

This is a snack which can be taken during coffee time/tea time. In order to prepare this you need chakli tool.

Ingredients :

1. Rice Flour - 1 cup
2. Chana dalia split powder - 1/2 cup
3. Chilly powder - 1/2 tsp
4. Cumin Seeds/ Jeera - 1 tsp 
5. Ajwain seeds - 1 tsp
6. Salt to taste
7. Oil - 1/2 liter

Method :

• Add rice flour,chana dalia split powder,salt,chilly powder,cumin seeds with 1tsp of hot oil into a bowl.
• Mix these with little water and make a stiff dough. Now chakli dough is ready.

• Load this dough into the chakli tool/ chakli maker.

• Heat oil in the pan, test it whether oil is hot or not by adding little amount of dough into the hot oil and makes sure the flame is in medium.
• If you are comfortable in frying hot oil then you can add dough into the hot oil directly otherwise first press the dough through the hole of chakli maker onto a plastic sheet and later transfer it to the pan containing hot oil.
• Press the dough using chakli maker through the hole on bottom of the chakli maker, so that the dough comes out in a shape into the hot oil directly.
• Keep turning it around till chakli will be light brown in color.

• Once the chakli is light brown in color remove them from oil and put those into napkin so that it will absorb extra oil from chakli.

Shrikand - Maharastrian recipe

I referred many links to prepare this dish, all were used to rest curd for 6 to 7 hours in order get thick curd. But i feel shrikand can also be prepared with normal curd(US - indian grocery one) which taste yummy and takes less time. So that one can prepare it whenever they feel like having shrikand.

Ingredients :

1. Desi Curd - 5 scoops ( Here in US we get thick curd so using the same)
2. Almonds and pistachio mixture - 3 tsp
3. Almonds - 2 sliced thinly for decoration
4. Pistachio- 2 sliced thinly for decoration
5. Splenda Sugar packets - 5

Method :

• Add Curd to bowl
• Add sugar
• Add almonds and pistachio mixture and mix it nicely
• Decorate with almonds and pistachio
• Refrigerate it for 1 to 2 hours before serving.