Pumpkin, Brocolli stir fry with Egg Omelette

Ingredients:
Cauliflower
Brocolli
2 eggs
potato
Black Pepper
Red and Green chilli
Cummin powder
Chilli powder
Turmeric Powder
Ginger Garlic Paste
Onions

Method:
Boil chopped cauliflower, potato and brocolli in water with little salt, keep aside. Heat oil in a pan, fry onions until golden, add spices and ginger garlic paste and add the boiled cauliflower, brocolli and potato. Fry an egg omelette, cut into pieces, add to the curry. Serve hot.

Simple Chicken Curry

Ingredients
1 medium onion, chopped fine
2 tablespoons vegetable oil
½ kg chicken breast, cubed
3 cloves
1 bay leaf
4 cardamon pods
1 cinamon stick
½ teaspoons of jeera, dhania, turmeric and chilli powder
150 ml water
1 teaspoon of ginger and garlic paste.
2 tablespoons ground almonds/ cashew nuts
3 tablespoons double cream or yogurt

Method
Fry onion in oil till golden brown. Add the spices, ginger, garlic paste and stir fry for 10 minutes. Add water, cover tightly and simmer till chicken is tender, adding more water, if required. Stir in cream (or yogurt) and ground nuts and serve.

Egg Vindoloo

Ingredients:

2 eggs
2½ tablespoons tomato purée
10 ml vinegar
½ teaspoon ginger paste
½ teaspoon garlic paste
1 teaspoon black peppercorns
½ teaspoon corriander powder

½ teaspoon jeera powder

½ teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon tomato ketchup

2 cups chopped onions
50 ml (¼ cup) oil
Salt to taste

Method
Chop onions into small pieces. Boil the eggs, shell, mix with a little turmeric powder, chilli powder, coriander powder, turmeric powder, salt and fry in oil unti golden brown, keep side.

In the oil, add onions and tomato paste, fry until oil separates from the masala. Add ginger and garlic pastes and fry for 1 minute. Add other masalas and salt. Add vinegar and crushed peppercorns and sugar. Add the eggs simmer for 2 minutes. Serve hot garnished with grated boiled egg white and chopped coriander.

Pumpkin Curry

Ingredients:

Oil - 1tsp
Cumin/ Jeera - 1/2 tsp
1 large onion - cut thinly

Green chillies - 2
Dhania or coriander powder - 1/2 tsp
Coriander leaves - to Garnish
Sweet garlic tomato sauce-1tbsp
Chillie sauce - 1tbsp

Salt to taste

Pinch of Sugar
Lime juice - 1tsp

Method:

*Peel the outer layer and cut pumpkin into small bite size peices.
*Heat oil in a pan, when hot add onions and all spice ingredients one by one.

* Add pumpkin, stir fry and add the sauces, salt and sugar.

* Cover with a lid and cook on medium heat untill just tender. This takes about 15 minutes.
* Once the pumpkin is tender, switch off heat and add salt, sqeeze lime/lemon juice and garnish with coriander leaves and serve.

Dry Potato Curry

INGREDIENTS
Potato - 2 nos, diced big
onion - 1 medium size, diced
gin-gar paste - 1 tsp
Mustard seeds

green chillies - 2,remove the seeds and chop fine
cumin seed - 1 tsp
turmeric - 1 tsp
coriander pdr - 1 1/2 tsp
Curd

water - 3/4 cup
salt to taste

METHOD
Heat some oil in a pan.Add mustard seeds, cumin seed,gin-gar paste,green chillies and onions.Then add turmeric and salt.Saute well until the onions become translucent.Add the Curd and coriander pdr.While sauteeing if it gets too dry sprinkle some water.Add boiled and cubed potatoes and stir well.Pour water and check the salt.Cover it with a lid and let it cook on a medium heat.Keep stirring in between so that it doesnt get burnt underneath.If the water is fully absorbed before the potatoes are cooked then sprinkle some water.

Daal

Ingredients:

Tomatoes

Daal

Onions

Green chillies

Ginger paste

Garlic paste

oil for frying

Coriander powder

Turmeric Powder

Cummin powder

Butter

Tomato ketchup

Salt to taste

Coriander leaves (optional)

A pinch of sugar

Method:

Fry the onions in oil until golden brown.

Add the green chillies, ginger paste, garlic paste, coriander, cummin, turmeric, chilli powder and stir. Add the tomatoes. Fry until the oil seperates.

Add Daal and fry until dry. Add water and cook until done.

Add tomato ketchup and a pinch of sugar. Add coriander leaves and butter and serve with rice

Eggplant with Tamarind

Ingredients: For the gravy

Sliced onion - 2 medium size

Chopped tomato - 2 medium size

Ginger / garlic paste - 1/2 tsp

Turmeric - 1/4 tsp

Chilly powder - 1 tsp

Tamarind paste - 1/4 tsp

For the Eggplant

Eggplant 5 to 6 medium size

Chilli powder - 1 tsp

Corriander powder - 1 tsp

Turmeric - 1/4 tsp

Salt

Method:

Add all the powders to the eggplant and marinate it for 15mins. Heat little oil and fry the eggplant slices and keep it aside

Heat little oil in pan and pop mustard and then add the sliced onion, ginger garlic paste and fry until the onion is half done (soft) . Add the chopped tomato, chilly powder and turmeric and cook till oil separates from the gravy.

Add the tamarind juice and cook for 2 to 3 mins. Finally add the fried eggplant slices and mix it gently.

Cook on low flame for few more minutes until done.