EGG FRIED RICE

EGG FRIED RICE

INGREDIENTS

Long grained rice  / Basmati rice	1 cup
Eggs	3 nos
Ginger garlic paste	½ tbsp
Spring onion sliced + greens shredded	1
Cabbage shredded	½ cup
Carrots grated	2 – 4 tbsp
French beans thinly sliced	7 – 8 nos
Capsicum  juliennes	½ no
Soya sauce	½ tsp
Vinegar	½ tsp
Salt	T.T.
Pepper pdr	¼ tsp
Oil	2 tbsp

METHOD:

1.       Heat 5 – 6 cups water. Add in salt to taste and 1 tbsp oil.

2.       When the water comes to a boil add in the rice.

3.       Simmer till the rice is ¾ cooked.

4.       Drain the rice in a colander and refresh with cold water.

5.       When the water has drained well, apply a little oil to the rice, toss and keep till further use.

6.       Separately heat 1 tbsp oil in a wok or a fry pan.

7.       Break the eggs in a bowl. Add into it salt and pepper to taste and 1 – 2 tbsp water and beat the eggs well.

8.       Add them to the oil, mix and scramble the eggs.

9.       You need not cook them for long; just make sure they are scrambled well.

10.   The water prevents the eggs from becoming tough and rubbery.

11.   Remove them into a separate bowl and keep till further use. You can also make an omelet with the eggs, cut it into fine strips / shreds / or even chop up the strips. Use it whichever way you like. 

12.   In the same pan heat the remaining oil.

13.   Add in the ginger garlic paste.

14.   When the raw aroma goes off add in the spring onion bulb.

15.   Stir fry on high heat till the sides of the onion starts to brown a little.

16.   Add in all the vegetables and again stir fry till all the veggies are almost cooked but they still have a bite.

17.   Season with salt, pepper, soya sauce, vinegar.

18.   Now add the rice and mix it well with the veggies.

19.   Add in the scrambled egg and spring onion greens leaving out a little of both for garnish.

20.   Mix them in and serve hot garnished with the remaining egg and spring onion along with any hot and spicy Indo – Chinese gravy.

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BEANS FOOGATH

BEANS FOOGATH

INGREDIENTS

Farasbi / french beans	250 gms
Urad dal / split black gram	¼ cup
Curry leaves	5 – 6 nos
Dry red chillies	2 – 3 nos
Scraped fresh coconut	½ cup
Salt	T.T.
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	½ tsp

METHOD:

1.       Soak the urad dal in water for 30 min.

2.       Roughly slice the beans into small pieces.

3.       Sprinkle very little water on the beans and pressure cook them till just cooked.

4.       Usually 1 whistle of the pressure cooker is enough, more than that and the beans may become a mush. Remove and cool.

5.       Heat oil, add in the rai, when it splutters add in the heeng, curry leaves and red chillies.

6.       Drain the urad dal and add it to the pan.

7.       Stir the dal, cover, simmer and give it 1 steam. It should be 3/4 cooked.

8.       Now add in the beans and mix. Again cover and give it 1 – 2 steams till the beans are cooked.

9.       Add salt and the coconut.

10.   Mix the coconut with the beans. You need not cook the coconut.

11.   Serve hot with chapatis or phulkas. It also tastes awesome with dal and rice.

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METHI GATTE KI SABZI / CHICKPEA DUMPLINGS WITH FENUGREEK LEAVES CURRY

This is a recipe that I found on www.khanakhazana.com. There are small tweaks made to the original recipe as per my taste and of course ..... it tastes absolutely scrumptious.

METHI GATTE KI SABZI / CHICKPEA DUMPLINGS WITH FENUGREEK LEAVES CURRY

INGREDIENTS

BESAN GATTE
Besan / chickpea flour	1 cup
Salt	T.T.
Haldi / turmeric pdr	¼ tsp
Red chilli pdr	½ tsp
Oil	2 tbsp
METHI CURRY
Methi / fenugreek leaves	1 bunch
Onion chopped	1 no large
Tomato chopped	1 no large
Ginger garlic paste	½ tsp
Garam masala pdr	½ tsp
Red chilli pdr	1 tsp
Haldi / turmeric pdr	¼ tsp
Dhania pdr / coriander pdr	½ tsp
Jeera pdr / cumin pdr	¼ tsp
Salt	T.T.
Lime juice	1 tbsp
Oil	2 – 3 tbsp
Jeera seeds / cumin seeds	½ tsp
Heeng / asafoetida	¼ tsp

METHOD:

BESAN GATTE

1.       Mix together all the ingredients for the gatte.

2.       Add water little at a time as required and knead into a stiff dough. Apply little oil on your hand and knead the oil into the dough.

3.       Keep for 5 min, shape them like a sausage.

4.       Heat lots of water in a thick bottomed pan, add a little salt.

5.       Drop the sausage shaped dough into the boiling water.

6.       Initially it will sink to the bottom, but as it cooks the sausages will start floating on top.

7.       Remove them with a slotted spoon. Cut each into 2 inch thick slices.

8.       Heat oil, deep fry the cut gatte pieces till they are a light brown colour.

9.       Remove on a absorbent kitchen paper and keep till further use.

METHI CURRY

10.   Heat oil, add in the jeera seeds, heeng and the onion.

11.   Sauté for a minute and add in the ginger garlic paste.

12.   When the onion has softened add in the methi leaves.

13.   Make sure you pluck only the leaves and leave them whole (do not chop them)

14.   Mix and allow the leaves to soften.

15.   Now add in the chop tomato and cook covered till the tomato has softened a little.

16.   Add in half cup water, and all the masalas with salt. Stir, cover and simmer for 2 min.

17.   Now add in the gattas, mix and again cover and simmer for 2 min.

18.   Add in the lime juice, switch off the flame and leave it covered for a further 5 min.

19.   The gattas would have absorbed the moisture a little.

20.   Serve hot with any Indian flat bread, chapatis, a bowl of curd and green chillies.

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KHARI KHAJOOR LADOO

KHARI KHAJOOR LADOO

INGREDIENTS

Khari biscuits	10 nos
Khajoor / wet dates	15 nos
Ghee / clarified butter	1 – 1 ½ tbsp
Powdered sugar	½ cup
Badam / Almonds roughly chopped	5 – 6 nos
Kaju / Cashewnuts roughly chopped	5 – 6 nos
Elaichi pdr / cardamom pdr	½ tsp

METHOD:

1.       Deseed the dates and mince them. You can also make a coarse paste. The idea is that the stickiness if the dates helps the whole thing to hold together.

2.       Pass the khari biscuits through a blender to form fine powder.

3.       Heat ghee, add the almonds and Cashewnuts. Lightly toast the till they get a light brown colour. Remove them and keep aside.

4.       In the same ghee lightly toast half of the dates, remove.

5.       In a bowl mix all the ingredients together, add in a little more mashed dates if desired (if the laddoos do not hold shape) and shape them into laddoos.

6.       In case the laddoos do not hold shape then add in a little more minced dates.

7.       Store in an airtight jar.

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TZATZIKI SAUCE / TZATZIKI DIP

TZATZIKI SAUCE / TZATZIKI DIP

INGREDIENTS

Hung curd	1 cup
Cucumber deseeded and grated	¼ no
Garlic grated	2 flakes
Lime juice	½ tsp
Shepu / dill leaves finely chopped	1 tbsp
Salt	T.T.
White pepper pdr	T.T.

METHOD:

1.       Beat the curd well to make it lump free.

2.       Squeeze the cucumber and add it to the curd.

3.       Also add in all the other ingredients and mix well.

4.       I like stuffed olives in this, so I have added 1 chopped olive.

5.       Use the salt sparingly if you are adding an olive as it is preserved in brine.

6.       Chill for 4 – 5 hrs and use as a dip with carrot, cucumber sticks or cream crackers.

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