egg chatpata

after regular sabji and dal all over the week,Even I am saturated what to cook on Friday night???? which should be easy and yummy too after a tiring week. Tried these chatpata eggs last night with the ingredients whatsoever came in my hand.And believe me ..It came out so good 

A real surprise to our taste-buds...here the recipe is...

ingredients:-

1)4 boiled eggs Cut into half

2)onions -2 finely chopped

3)tomatoes-1 finely chopped

4)Yellow and green bell peppers- 2 finely chopped

5)spring onions finely diced.

6) cumin ,coriander and black pepper powder-1 tbsp

7)salt- as per taste

8)soy sauce,chilly sauce,oyster sauce,tomato sauce,Aginomoto- all as much u want!!!

9)Olive oil-2 tbsp

Preparation:-

1)heat oil in a pan and add onions and fry till translucent.

2)add all the powdered masala and salt.and buno it.

3)Add tomatoes and bell peppers and keep frying on high heat.

4)Add sauces and aginomoto and fry to make it little dry.

5) add the eggs and fry with carte so that eggs do not break.

6)Serve with Roti or paratha or wrap it in tortillas....tastes equally good.

mixed veg delight

Can be called sabj panchratan ,made up of five vegetables.absolute YUM and healthy sabji .a little variation to it by adding Chaat masala which gives it a Tangy flavour...Here we go for the Recipe

Ingredients:-

1.1 cup diced carrot

2. 1 cup French beans

3.1 cup capsicum diced

4.1 cup Cauliflower (cut into big florets)

5.1 cup potato diced

6 Oil any I have used Olive oil.

7.Onions -two finely chopped

8.Tomatoes-1 finely chopped

9 green chillies-1-2 finely chopped

10.turmeric powder-1 tsp

11.red chilly powder-1 tsp

12. cumin and black pepper powder-1 tsp

13. coriander powder-1 tsp

14.Ginger garlic paste

15. finely shredded Ginger

16 chaat masala-1 tsp

17 Cumin seed- 1 tsp

18 Salt 

Preparation:-

1) In a baking sheet spread all the vegetables ,drizzle olive oil on them and put it in the oven at 250-300 Deg Centigrade for 20 Mins.

2)Meanwhile in a pan add oil,add cumin seed add onions and brown it.

3)Add all the powdered masala and salt and Bhunao it.

4)Add tomatoes and fry till it starts leaving the oil in Pan.

5)Add all the Veggy out of the oven into the Pan and keep frying on high heat.

6)add chaat masala and fry for 2-3 Mins.

7)ready to serve with puri or paratha.

dahi vada

Very tasty lentil dumplings dipped in sweetened Yoghurt,Specially made on Festivals in North India,

When your stomach is upset in Festivals after eating deep fried and oily food,These vadas will take care of your stomach and tongue too!!!!!

Ingredients:

 For Vadas:

• 1 cup washed Urad dal
• Oil to fry

For Garnish:

• 1 1/2 cup yoghurt
• 1 teaspoon salt,1 teaspoon sugar
• 1/2 teaspoon red chilly powder
• 1/2 teaspoon roasted cumin seed powder
• 3 tablespoons tamarind chutney

Preparation:

1.For Vada - Clean, wash and soak the daal overnight.

2.Grind it into smooth paste.

3.Add salt to taste.

4.Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.

5.Take the hot vadas and put in cold water for 2-3 minutes.

6.Now Take them out of water and squeeze the water and keep aside.

7.For Dahi - Blend the curd (yogurt) and little water until it is smooth add little salt and little sugar.

8.Keep in refrigerator for an hour to get chilled.

9.Add salt, red chili powder and cumin powder.

10.Serving - In a deep dish arrange wada and pour dahi over them.

Now add imli (tamarind) chutney and green chutney.

Garnish with coriander.

Serve the dahi vadas chilled.

chilly chicken dry Indian style!!

Ingredients:

Chicken boneless or with bone as per your choice- ½ kg

Onion                                                   - 2

Soya sauce                                           - 2 tbsp

Egg                                                      - 1

Pepper                                                 - ½ tbsp

Green chilly sauce                                 - 1 ½ tbsp

Ajinomoto                                             - a pinch

Garlic paste                                          - ½ tbsp

Corn flour                                             - 1 tbsp

Garlic                                                    - 4 pods

Green chillies                                        - 1 or 2

Capsicum chopped                               - ½ cup

Vinegar                                                  - ½ tsp

Oil to fry

Salt to taste

Method:-

Wash and clean the chicken pieces

Marinate in soya sauce, salt, beaten egg, pepper pwd, green chilli sauce, aginomoto, garlic paste and corn flour for 1 hour.

Heat oil in a fry pan, fry the marinated chicken till they turn dark brown in color.

Remove excess oil, by wrapping in tissue paper.

In the hot oil, add chopped garlic, grenn chillies , onion and fry for 2 mins.

Now add fried chicken, capsicum and sauté on medium flame.

To this add, soya sauce, green chilli sauce, pepper, ajinomoto and mix well .

Turn off the flame, add ½ tsp vinegar and stir.

rajma

INGREDIENTS

Red kidney beans (rajma), soaked overnight 1 1/2 cups

Salt to taste

Oil 3 tablespoons

Bay leaves 2

Onions, finely chopped 2 medium

Ginger, chopped 1 inch piece

Garlic, chopped 6-8 cloves

Tomatoes, pureed 3 medium

Coriander powder 1 tablespoon

Cumin powder 1 teaspoon

Red chilli powder 2 teaspoons

Turmeric powder 1/2 teaspoon

Garam masala powder 1 teaspoon

METHOD

Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.

mixed vegetable poriyal

Ingredients:

250g vegetables (any vegetables of your choice, it can be carrots, beans,potatoes cabbage, cauliflower)

1 big onion

2 green chilies split lengthwise

1 tsp grated ginger 

2 tbsp coarsely grind roasted peanut

2 tbsp shredded coconut

1/2 tsp mustard seeds

½ tsp split gram dal

½ tsp black gram dal

1 tsp cumin seeds

1/2 tsp onion seeds (optional)

1 sprig curry leaves

A pinch of asafetida

½ tsp amchur powder (dried mango powder)

Salt

¼ tsp turmeric powder

3 tbsp oil

Coriander leaves for garnishing

Method:

Wash and chop the vegetables into small fine pieces and cook them partially in hot salted water for about 7 to 10 minutes (it depends on the vegetables) until done but still firm). Drain and reserve.

Heat oil in a wok, add the dal and then the mustard seeds, cumin and onion seeds, the curry leaves and let it splutter. Add the onions and the green chilies, fry until slightly brown. Now goes the ginger, fry a little and add the asafetida, the salt, turmeric and then the vegetables. 

Stir fry on high flame for about 2 minutes, close and cook for another 6 minutes, sprinkle the amchur powder,peanut and shredded coconut and the coriander leaves and remove from the flame. 

nariyal ke laddoo

Rakhi is here once again and I am so looking forward to all the wonderful dishes that are going to make their presence felt in our lives as well as our waistlines:).But who cares..I am going to forget all about calories and cholesterol and such forgetful stuff

Coconut Laddoo

Ingredients [Makes 30-32 laddoos]

Condensed milk[Milkmaid] – 1 tin
Grated coconut – 4 cups

Method
Keep aside about 50 gms of coconut aside.
In a thick bottomed kadai,add the rest of the coconut and the milkmaid and mix well.
Cook on low flame for about 5 minutes.
When the mixture starts leaving the sides of the kadai,switch off the flame and transfer the mix to another bowl and let it cool.
Grease your palms with butter and make small laddoos.
Roll them in coconut and arrange them on a butter paper.
Indulge and share the mithai with your ♥loved♥ ones too!!