Turki Egg

This easy to make dish will keep you drooling for more.

Ingredients

Eggs	5 – 6
Onions	3 big ones
Green Chillies	4, slit into half
Tomatoes	4
Coriander leaves	a handful
Ginger garlic paste	1 tbsp
Chilly powder	2 – 3 tsp
Turmeric powder	1 tsp
Coriander powder	2 tsp
Salt	to taste

  

Method

Beat eggs and salt in a separate vessel. Heat oil in a pan and add onions and green chillies to it. Fry till golden brown then add ginger garlic paste and tomatoes. Cook till tomatoes become mash-able and then add red chilly powder, turmeric powder, coriander powder and salt for the masala. Add the chopped coriander leaves. Finally add the egg mixture. Leave it to cook on low flame for sometime, by mixing it at intervals, of say, a minute or so. Once the eggs are cooked switch off the flame.

Can be served with hot rotis or as any side dish. Enjoy!!!

Easy to make Beetroot Curry

Ingredients

Beetroots	3 medium sized ones
Potatoes	1 big one
Onions	2
Ginger garlic paste	half tsp
Green chillies	2 – 3
Tomatoes	2
Turmeric powder	0.5 tsp
Chilly powder	2 - 3 tsp
Coriander powder	2 tsp
Salt	to taste

Method

Cut beetroots and potatoes and keep aside. In a vessel, add some oil and fry onions till golden brown. Add green chillies and ginger garlic paste. Then add beetroots and potatoes and fry a little. Then add the tomatoes. Add turmeric, chilly and coriander powder, then the salt. Then add a little water. Cook for 3 whistles.

Yummy beetroot curry is ready to be served with hot rotis.

Kesari Bath

Ingredients

Ghee	4 tbsp
Rava / Sooji	2.5 cups
Cloves	2
Cardamom	1
Water	2.5 glasses
Sugar	to taste
Almonds	a few
Cashews	a few
Raisins	a few

Method

Add ghee to a vessel and add cloves and cardamom to it. Chop almonds and cashews lightly n roast  them lightly till golden brown. Then add sooji and roast it till it changes color. Then add water and cook. Add sugar to it till it melts. Finally add dry fruits and serve.

Serving suggestion

Once cooked press the sweet in a bowl. Then turn it upside down on a plate. Add Saffron strands on top and serve.

How to make Fish Curry?

Ingredients

Fish	1 kg
Tamarind water	1 bowl
Salt	2 tbsp
Onions	3 big ones
Garlic	1
Green Chillies	4 – 5
Tomatoes	4 – 5
Coconut	2 medium pieces
Coriander leaves	a handful
Chilly powder	2 – 3 tbsp
Turmeric powder	1 tsp
Coriander powder	2 – 3 tbsp

Method

Wash fish thoroughly and drain water. Add tamarind water and salt to it and let it marinate for some time. Grind two onions, green chillies, garlic, tomatoes, coconut and coriander leaves and keep the mixture aside. In a separate vessel, fry the remaining onion till golden brown. Then add the mixture to it. Add chilly powder, turmeric powder, coriander powder and cook for some time. Taste the gravy and add salt if necessary. Then finally add fish to it till the fish is properly cooked.   

Yummy fish curry is ready to eat with hot rice or rotis.

How to make meat balls or kofta?

Ingredients 

Mutton	¼ kg
Coconut	1small piece
Onions	1
Green chillies	4
Coriander leaves	a handful
Ginger Garlic paste	1 tbsp
Chillie powder	2 – 3 tsp
Salt	2 – 3 tsp
Cloves	2
Cinnamon	1 medium size piece
Fried chana dal / putana	a handful
Dhania / Corainder powder	1 – 2 tsp

Method

Grind all the above ingredients into a smooth paste. Grind the mutton also finely separately. Mix both of them together. Make balls of it and deep fry.  

Can be served as a side dish with any main course.

How to make yummy Peas Pulao or Mutter Pulao?

Ingredients (Serves 4 people)

Peas	1 small bowl
Bay leaf	1
Onions	2
Cloves	2
Cardamom	1
Cinnamon	1 piece
Dhania / coriander powder	2 – 3 tsp
Rice	0.5 kg
Ghee	1 tbsp

Water

5 glasses

Method

Add oil to a pan say about 4 tbsp and add cloves, cardamom (elaichi) and cinnamon to it. Then add the bay leaf and onions and fry till golden brown. Add peas to the oil now add fry for a minute or so. Then add water and salt to taste. Add dhania powder and rice. Finally add ghee. Cook for three whistles in the cooker and yummy peas pulao is ready to eat. 

Can be served with any curry or pickle.

How to make Mutton Biryani?

Ingredients (Serves 8 people) 

Mutton	1 kg
Onion	5 to 6
Green Chillie	2 to 4
Pudina	Handfull
Coriander	Handfull
Tomato	5 to 6
Garam Masala	1 tsp
Cinamon	1
Elachi	2
Laung	2
Curds	1/4 litre
Lemon	2
Rice	1 kg
Oil	1/4 litre
Ginger Garlic Paste	5 tsp
Red Chillie Poweder	1 tsp
Dhaniya Powder	2 tsp
Haldi	1/4 tsp
Stone Salt	to taste

Method

Take a cooker & add oil (1/4 litre), once the oil warms up then add onion, ginger garlic paste (5 tsp), add garam masala... stir till the onion originates into red/brown color.  Add chilli powder,  dhaniya powder, haldi powder & stir again. Now, add mutton with pinches of salt and start stirring.  Add tomato, coriander, pudina, curds and stirring again for 5 minutes. Add water and close the lid of the cooker till it whistles for 5-6 times. Now, add rice in the cooker and cook it till it whistles for 3-4 times.

Your yummy mutton biryani is ready to be served and enjoyed with some salads ..

How to make Upma? or How to make yummy Uppittu?

Ingredients (Serves 4 people) 

Red Chillie	4
Green Chillie	4
Coriander leaves	a handful
Onions	3
Mustard seeds	1 tsp
Curry leaves	a handful
Rava / Sooji	4 small cups
Salt	to taste
Ghee	2 tbsp
Water	4 glasses

Method

Take a dry non- stick pan and roast the rava / sooji till it is golden brown. Take oil in a vessel and add mustard seeds, red chillies, green chillies, curry leaves, coriander leaves and onions till the onions become golden brown. Add water and salt to it and once it becomes warm, add the roasted rava / sooji. On low flame cook the rava / sooji till it becomes soft add ghee and serve immediately. Yummy upma is ready to eat.

How to make Baigan ka Khatta? or How to make Brinjal Curry?

Ingredients (Serves 4 people)

Brinjals	8 small ones
Curry Leaves	a wrist-full
Onions	4 nos.
Pepper	1 tbsp
Zeera	1 tbsp
Red Chillie	4 - 5 nos.
Ginger Garlic Paste	1 tsp
Turmeric powder	1 tsp
Dhaniya powder	1.5 tsp
Red Chillie powder	3 tsp
Methi Seeds	1 tsp
Tomatoes	5 - 6 big ones
Zeera Methi powder	1 tsp
Vinegar	1.5 tbsp
Salt	to taste

Method

Take oil in a vessel  and add cut onions, curry leaves, pepper, zeera, red chillie and fry till golden brown. Add ginger garlic paste. Make 4 slits in the brinjal but do not split them they should hang around loose like a flower.  Put the brinjals in the vessel and fry till they become brown. Then add turmeric, chillie, dhaniya powders. Add a few methi seeds. Make tomato puree and add to the brinjals. Then add a little zeera methi powder and salt to taste. Once the brinjals are soft then switch off the stove and add vinegar. 

Your yummy baigan ka khatta is ready to be eaten with hot rotis or vegetable pulao or biryani.