Scotch Eggs

Ingredients...

[1] 6 hard-cooked eggs, well chilled

[2] 1 pound breakfast sausage

[3] 1/2 cup flour

[4] 2 eggs, beaten

[5] 3/4 cup fine bread crumbs

[6] Vegetable oil for frying

Method...

1. Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.

2. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees Fahrenheit.

3. Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm.

-: Thank You :-

Farmhouse Pizza Omelette

Ingredients...

[1] 2 medium Lion Quality eggs
[2] 85g tomato
[3] 25g mushrooms
[4] 20g Mozzarella
[5] 1 thin slice lean ham torn into piecess
[6] prinkling of chopped chives

Method...


1. Break the eggs into the jug and beat with the fork.

2. Pour the eggs into a hot frying pan and quickly swirl around the pan. Pull the mixture away from sides, using the spatula, and tip to let the uncooked eggs slip underneath.

3. When the top is nearly set, add the chopped tomatoes, sliced mushrooms, ham and mozzarella. Sprinkle over the chives. Add salt and pepper to taste, if desired.

4. Place the pan under a hot grill and grill until the cheese bubbles. Serve with green salad and French bread.

-: Thank You :-

Eggs and drumsticks

Ingredients...
[1] 4 eggs hard boiled,
[2] 1 big drumstick,
[3] 2 medium sized onions,
[4] 3 tablespoons ginger garlic paste,
[5] 2 bunches coriander,
[6] 2 tomatoes,
[7] 4 green chillies,
[8] few curry leaves,
[9] ½ teaspoon cumin powder,
[10] 1 tablespoon tamarind paste,
[11] ½ teaspoon turmeric,
[12] 1 teaspoon red chilly powder,
[13] 4 tablespoons oil
[14] salt to taste.

Method...

Make three to four slits in each egg on all sides and keep it aside. Finely chop the onion, green chillies, tomatoes each separately and keep it aside. Cut the drumstick into small pieces. Now take a pan and heat the oil. When the oil is very hot add the onions and drumstick and sauté till golden brown. Then put in the ginger garlic paste, tamarind paste, red chilly powder, turmeric, green chillies and curry leaves. Add a little water and cook for about ten minutes or till an aroma begins to rise. Put in the eggs and chopped tomatoes. Simmer and cook for another four minutes or till the gravy is as thick as you want. Garnish with coriander leaves and serve.

-: Thank You :-

Egg tikka

Ingredients....

[1] 4 eggs hard boiled,
[2] 2 egg whites, 2 potatoes,
[3] ½ bunch coriander leaves,
[4] 2 teaspoons black pepper powder,
[5] 2 teaspoons chopped bread crumbs,
[6] oil for frying
[7] salt to taste.

Method...

Boil the potatoes and mash them. Beat the egg whites till they are nice and foamy. Add the pepper, salt to the mashed potatoes and mix well. Now take the eggs and cut it into halves. Take a half and cover it with the potato mixture. Then dip it into the egg white and then roll it in the bread crumbs. Ensure that each piece is covered with potato, egg white and then bread crumbs evenly. Take a frying pan and pour oil enough for frying. When the oil is very hot add the eggs and fry till they a deep brown. Garnish with chopped coriander and serve hot.

-: Thank You :-

Andaa malai masala

Ingredients....


[1] 4 eggs hard boiled,
[2] ½ cup milk,
[3] 1 big onion,
[4] 3 green chillies,
[5] ½ inch ginger,
[6] few curry leaves,
[7] ¼ teaspoon garam masala
[8] 2 tablespoons ghee
[9] salt to taste.

Method...

Cut the eggs into halves and keep them aside. Take a blender and add the onion, green chillies and ginger and make a fine paste. Now take a frying pan and pour some oil. When the oil is very hot add the freshly ground paste. Sauté till the raw smell leaves and an aroma begins to rise. Now add the egg pieces and carefully sauté for a minute. Don't let the egg halves break. Pour in the milk and add salt to taste. When the milk begins to boil add the curry leaves and cook till the gravy reaches your desired level of thickness. Sprinkle the garam masala and serve with rice or rotis.

-: Thank You :-

Andaa korma

Ingredients...

[1] 4 eggs,
[2] 4 onions,
[3] ¼ cup milk,
[4] 2 tablespoons cashew nuts,
[5] 6 green chillies,
[6] ¾ cup grated coconut,
[7] 2 tablespoons coriander powder,
[8] 4 cloves, ½ inch cinnamon,
[9] 2 cardamoms,
[10] ½ inch ginger,
[11] ½ teaspoon turmeric,
[12] 2 tablespoons ghee
[13] salt to taste.

Method...

Take a blender and add the ginger, green chillies, cloves, cardamoms, cinnamon, turmeric, coriander powder and grated coconut. Now make a fine paste of all these ingredients. Now take the eggs and separate the whites from the yolks and keep them in separate bowls. Put the egg white in a big bowl and beat it till it becomes fluffy and doubles. Then put in the yolks, milk, salt to taste and beat for about ten minutes. Now take a pot and heat water in it, now pour in the egg mixture and cook it in water. When it is cooked remove from water and cut it into small squares. Now take another pan and heat the ghee. When the ghee begins bubbling add the cashew nuts and fry briefly. Add the chopped onions and freshly ground paste and a little salt. Sauté till golden brown and then add a little water and cook. Put in the egg pieces and cook for another five minutes. When the gravy is as thick as you want remove from flame. Serve with rotis or rice.

-: Thank You :-

Akoori andaa

Ingredients....

[1] 4 eggs,
[2] 1 onion,
[3] 2 green chillies,
[4] ½ inch ginger,
[5] 2 garlic flakes,
[6] 1 teaspoon garam masala(hot spice mix),
[7] 3 tablespoons oil,
[8] pepper
[9] salt to taste.

Method...

Finely chop the onion, ginger, garlic, green chillies and keep it aside. Now take a frying pan and heat the oil. When the oil is very hot add the onions, ginger, green chillies and garlic and sauté till golden brown. Now simmer and add the eggs, garam masala, pepper and salt to taste. Mix it all well and keep stirring till done. Cook till all the ingredients turn a deep brown. Ensure that when removing the eggs must be solid and dry. Garnish with coriander leaves and serve hot with rotis or bread.

-: Thank You :-

Baked Eggs in Spinach Tarts

Ingredients...

[1] 450g/1lb ready made shortcrust pastry

[2] 2 tbsp olive oil

[3] 1 small onion, chopped

[4] 1 garlic clove

[5] 350g/12oz young spinach leaves, washed

[6] 2.5ml / 1/2 tsp grated nutmeg

[7] 4 tbsp crème fraiche

[8] 0g/2oz gruyere cheese, grated

[9] 7 large Lion Quality eggs

Method....

Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Cut the pastry into six pieces and thinly roll out each on a lightly floured board. Use to line six 10cm/4in fluted flan tins. Line with greaseproof paper and half fill with baking beans. Bake for 10mins, remove the paper and beans and bake for a further 5 mins.

Meanwhile, heat the oil in a large pan, fry the onion and garlic for 2-3 mins or until soft, then add the spinach leaves, stirring to pack them into the pan. Cover and cook over a medium heat for 3-4mins or until all the leaves have wilted.

Tip the spinach into a sieve and squeeze out the excess liquid. Return to the pan, add the nutmeg, 30ml/2tbsp crème fraiche, 1 beaten egg and half the cheese and plenty of salt and ground black pepper. Mix well.

Divide the spinach between the pastry cases, making a well in the centre of each. Carefully crack an egg into the well in the centre of each, spoon 5ml/1tsp crème fraiche over each and sprinkle over the remaining cheese. Bake for 12-15mins or until the tops are pale golden and the eggs just set but the yolks are still a little runny. Serve warm with salad leaves.

-: Thank You :-

Egg kebabs

Ingredients...

[1] 4 hard boiled eggs,
[2] 1 small onion,
[3] 2 green chillies,
[4] 2 teaspoons gram flour,
[5] ½ teaspoon black pepper powder,
[6] ¼ teaspoon red chilly powder,
[7] 1 tablespoon chopped coriander leaves,
[8] 1 tablespoon chopped mint leaves,
[9] oil for frying
[10] salt to taste.

Method....

Grate the hard boiled eggs and put it in a bowl. Now take a blender and add the pepper, red chilly powder, coriander, green chillies, gram flour, mint, onion, salt to taste and coarsely grind it. Now add this paste to the grated eggs. Then make dough out of all the ingredients. Make small balls from this dough and then press it between both hands to give it a patty shape. Take a frying pan and pour oil enough for deep frying. When the oil is very hot, fry the patties in two or three batches. Garnish with onion rings and serve with mint chutney.


-: Thank You :-

Bamboo stuffed omlette

Ingredients...

[1] 4 eggs,

[2] 1 onion,

[3] 1 bamboo shoot,

[4] 4 garlic flakes,

[5] ½ teaspoon black pepper,

[6] 2 tablespoons soya sauce,

[7] 2 tablespoons butter

[8] salt to taste.

Method...

Grate the onions, bamboo shoot and garlic and put them together in a bowl. Now add the pepper, soya sauce and salt to taste and mix it all up. Take a frying pan and add the butter. When the butter begins boiling add the mixture and sauté for ten minutes. Remove from flame and set it aside. Beat the eggs with a little bit of salt in a bowl. Take a tava and grease it with oil. When the oil is hot pour half the eggs and roll the tava so that the egg spreads evenly. Now put in half the previously fried mixture on the omlette. When the egg is done cover the egg from all side so that it envelopes the mixture. Do the same with the remaining half and serve hot.

-: Thank You :-

Egg balls

Ingredients...

[1] 4 eggs hard boiled,

[2] 1 egg,

[3] 4 tablespoons bread crumbs,

[4] 4 garlic bulbs,

[5] 2 green chillies,

[6] 2 tablespoons oil

[7] salt to taste.

Method...

Finely chop the green chillies and cream the garlic.

Take a bowl and put in the bread crumbs and 1 egg.

Now add the garlic and green chillies and mix all these together.

Now make four equal parts of this batter.

Apply oil on both your hands and then take one part of the batter and make a flat cake.

Then place a hard boiled egg in between and then close the cake in such a way engulfing the egg inside.

Keep it covered so that the egg doesn't dry up.

Take a frying pan and pour oil enough for deep frying.

When the oil is very hot add the coated boiled eggs and fry till dark brown.

Sprinkle a little chat masala and pepper and serve hot.

-: Thank You :-

Egg And Tomato Pitta Pockets

Ingredients...
[1] 3 large Lion Quality eggs
[2] 2 tbsp low fat mayonnaise
[3] 1 tomato, deseeded and chopped
[4] salt and freshly ground black pepper
[5] 2 wholemeal pitta bread

Method...

1. Place the eggs in a medium pan of cold water. Place on the hob and slowly bring to the boil. When boiling simmer for 7 mins. Then drain, rinse in cold water and tap the shells all over, leave to cool.

2. When cold peel away the shells. Roughly chop the eggs and mix with the mayonnaise, tomatoes and seasoning. Cut each pitta bread in half, then use a knife to create a pocket in each half. Divide the egg mixture between the pitta pockets. Wrap in greaseproof paper and chill until required.

-: Thank You :-

EGG BIRYANI

Ingredients...

[1] Basmati Rice 2 cups

[2] Water 3-1/2 cups

[3] Eggs 6

[4] Onion (thin-sliced) 1

[5] Ginger Paste 1 tsp.

[6] Garlic Paste 1 tsp.

[7] Green Chilli (thin-sliced) 2

[8] Cloves 2-3

[9] Black Pepper 6-7

[10] Bay Leaves 2

[11] Brown Cardamom 1

[12] Green Cardamom 2

[13] Red chilli powder 1 tsp.

[14] Coriander Powder 1 tsp.

[15] Garam Masala Powder 1 tsp.

[16] Cinnamon Sticks (thin) 3-4 (1/2 inch each)

[17] Cumin seeds 1 tsp.

[18] Vegetable Oil 4 tbsp.

[19] Salt to taste

[20] Chopped Coriander Leaves

Method...

1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks,
cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat

2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.

3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.

4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make
the rice upside down once, while its getting cooked.

5. Meanwhile keep three eggs for boiling.

6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.

7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden
brown.

8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.

9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it
taking care that you do not break the rice grains.

10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.

-: Thank you :-

EGG PAKORA

Ingredients...

[1] 4 Eggs (hard boiled)

[2] 3 tbsp Gram flour (Besan)

[3] Salt To Taste

[4] Red Chili powder to taste

[5] Little Black pepper powder

[6] Oil to fry

Method...

Peel and cut boiled egg into two halves.

Sprinkle little salt and pepper on eggs.

In a bowl take gram flour salt, chili powder and make a thick batter using water.

Heat oil in a kadhai.

Dip each egg piece in the batter and deep fry till golden brown on medium flame.

Serve egg pakora hot .

-: Thank You :-

Baked Ham Eggs

Ingredients....

[1] 16 eggs

[2] 3/4 cup sour cream

[3] 1 cup half and half

[4] 1 1/2 cups shredded cheddar cheese

[5] 2 cups diced cooked ham OR crumbled cooked sausage

[6] 1 tablespoon chopped fresh chives

[7] 2 tablespoons butter or margarine, melted

[8] salt and pepper to taste

Method...

Beat eggs in large bowl; add remaining ingredients. Beat well; pour into a greased 13x9 inch baking pan.
Bake at 350 F until mixture is set and top is golden, about 45 minutes.

-: Thank You :-

EGG OMELETTE

Ingredients...

[1] 2 Eggs

[2] 1/4th onion (finely chopped)

[3] 1-2 green chilies (finely chopped)

[4] 1/4th tomato (chopped), optional

[5] 2 tbsp chopped coriander leaves

[6] Salt To Taste

[7] 1/4th tsp red chili powder or to taste

[8] 1 tbsp milk

[9] Oil to fry

Method...

1.Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

2.Beat the mixture until foamed.

3.Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.

Serve hot with bread or Paratha.

-: Thank You :-

CHEESE OMELETTE

Ingredients...

[1] 2 Eggs

[2] 3 tblsp Milk

[3] 1/2 cup grated Cheese

[4] 2 chopped Green Chilli (Hari mirch)

[5] Salt to taste

[6] 1 tsp White Pepper

[7] A pinch of Mustard Powder

[8] 1 tblsp Butter

Method...

1.Beat the eggs thoroughly along with the salt, mustard powder, green chillies and the pepper powder.

2.Melt the butter in a non stick pan over a low flame.

3.Add the beaten eggs . spread evenly around the pan and sprinkle the grated cheese on top.

4.Cook on one side till the egg is cooked.fold the egg into half and remove from the flame.serve hot

-: Thank You :-

EGG TOAST

Ingredients....

[1] 2 eggs

[2] 2-3 slices of Bread

[3] 1/2 onion (finely chopped)

[4] 1/2 tomato (finely chopped)

[5] 1-2 green chilies (finely chopped)

[6] 2 tbsp chopped coriander leaves

[7] Salt To Taste

[8] 1 tbsp milk

[9] 1/2 tsp red chili powder or to taste

[10] Oil to fry

Method...

Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

Beat the mixture until foamed.

Heat oil in a frying-pan or griddle.

Dip bread slice in the mixture and coat it evenly and fry over low flame.

Fry on both sides until done.

Repeat the same for other slices.

Serve egg toast hot with ketchup.

-: Thank You :-

Baked Eggs in Mushroom Sauce

Ingredients....

[1] 1/4 cup butter or margarine
[2] 1 pound mushrooms, sliced
[3] 3 tablespoons all-purpose flour
[4] 2 cups milk
[5] 1 beef bouillon cube dissolved in
[6] 1 tablespoon boiling water
[7] 1 tablespoon grated onion
[8] 1/2 teaspoon salt
[9] 1/8 teaspoon pepper
[10] 6 eggs

Method...

1.In a large skillet, melt butter; add mushrooms and sauté for 10 minutes. Stir in flour, milk, bouillon cube, onion, salt, and pepper; cook, stirring constantly, until thickened.

2.Preheat oven to 350°F. Spray 6 individual casseroles.

3.Pour 1/2 cup sauce into each casserole. Break an egg into each casserole.

-: Thank You :-

INDIAN EGG CURRY

Ingredients :-


[1] 4 Eggs (hard boiled)
[2] 1 onion1/2 tomato (pureed)
[3] 3-4 flakes of garlic
[4] 1/2-inch piece of ginger
[5] 1-2 green chilies
[6] 2 tbsp chopped coriander leaves
[7] Salt To Taste
[8] Red chili powder to taste
[9] 3/4th tsp turmeric powder
[10] 1/2 tsp coriander powder
[11] 3/4 tsp garam masala
[12] 2-3 tbsp vegetable oil / ghee
[13] 1 cup green peas or 250 gms paneer


Preparation :-

Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil. Add a cup of water and cook till it dry's. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs. Add 1 cup of water and bring to boil and reduce the flame. Simmer for 10 minutes. Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice. ..


-: Thank You :-

REAL SPANISH OMELET

Ingredients :-

1 small potato, sliced

1 small onion, diced

4 eggsOne pinch of baking powderSalt to tasteOlive oil

Method :-
Fry the onions and the potatoes in the olive oil until the potatoes are tender. Drain and let cool.

Add the eggs, baking powder and salt and mix everything well in a bowl.

Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned.

-: Thank You :-

Baked Ham and Cheese Omelet

Ingredients :-


8 eggs

1 cup milksalt and pepper to taste

2 cups diced ham

1 cup shredded American cheese

Tips :-

Preheat oven to 350ºF.


Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well.

Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.


Serves 4.

-: Thank You :-

Daal Pakwan

Ingredients...
For Dal
[1] 3 cup chana
[2] 1/2 teaspoon turmeric
[3] 2 teaspoon coriander powder
[4] salt according to taste
[5] 6-7 cups of water

For Pakwan
[1] 3 cups Maida(bleached flour,pre sifted)
[2] water as needed
[3] salt as per taste
[4] Oil to fry

For chutney
[1] 4 teaspoon tamarind paste
[2] 3 cups water
[3] 1/2 cup sugar
[4] 1/8 teaspoon red pepper
[5] 1/4 teaspoon garam masala
[6] 1/8 teaspoon rock salt
[7] 1/8 teaspoon plain salt

Decoration
[1] 1 Large onion
[2] 3-4 Green pepper


Method...

Finely chop onion and green peppers and set aside in a plate.Soak chana Dal in hot water for 15-20 minutes.Start with the prepration of dough for the Pakwan.Add water in small quantity to maida to make it into a stiff dough.cover it with some cloth or plastic wrap and set aside. Add water and sugar to tamarind paste and put it on medium heat.Add all the spices including rock salt and plain salt and let it simmer.Mix it with a spoon after every 2-3 min.Let it simmer for at least 20-25 min or till sugar start turning to syrup and start getting thicker.After that you can take it down from flame and put it aside to cool down.(you can prepare it in large quantity as you can use it with chat and dahi bade etc.) Now put Dal in a pressure cooker ,add water to it with turmeric powder,coriander powder and salt.put it on medium high heat for 5 -7 min and then slow it to medium heat.Give at least 10-12 whistle.After that open the cooker and if you find that there is still lot of water or daal is not mashed completely,you can put it on high heat without putting the cover and keep mashing it with a heavy spoon.After its gets thick and completely mashed put it aside Now prepare pakwan with the dough.Roll the dough into a big long roll by rolling it onto the kitchen counter top or a big tray.it should not be more then 1-2 inch thick.Then cut it into not very thick circles with a knife.Now take one circle and with the help of rolling pin roll it into thin flat circles .Make them as thin as you can.They should not fluff when you fry them in the oil.You can even prick it with knife so that it do not fluff.This will make them crip.Fry on medium high heat till they golden brown and crisp. How to serve: Take one pakwan and spread mashed daal on it with a spoon.Spread some chutney on it and decorate it with chopped onions and green pepper.

-: Thank You :-

Mathki Ki Kadi { for jain }

Ingredients...
1/3 cup mathki (soak for 2 hours in water)

For kadhi:
[1] 1 stalk curry leaves
[2] 2 green chillies, slit lengthwise
[3] 1 tsp. coriander leaves freshly chopped
[4] 1 cup slightly sour curds
[5] 1 tbsp. gram flour
[6] 1/2 tbsp. wheat flour
[7] 1 tsp. red chilli powder
[8] 1/4 tsp. turmeric powersalt to taste
[9] 3-4 pinches asafoetida
[10] 1/2 tsp. each mustard & cumin seeds
[11] 2 cups water
[12] 2 tbsp. ghee

Method...
Add plenty of water and pressurecook mathki till very tender to touch. (Approx. 4 whistles should suffice). Cool cooker before opening lid. Drain, wash with running water, drain, keep aside.

For Kadhi:
Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside. Beat the curds till smooth In 2 cups water add both flours and beat till no lumps are left. Add cooked mathki in the above mixture Heat ghee in large deep pan, add seeds and curry leaves and green chillies. Allow to splutter, add asafoetida, add masala paste. Simmer and stir till ghee floats on top. Remove a tbsp. of this ghee layer in a cup, and keep aside. Add beaten curd mixture, stir continuously, till it boils. Add flour and water mixture and bring it to boil Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally. Taste and check for salt and sourness. If not sour at all, add a pinch of citric acid crystals, to taste. Pour into serving dish, garnish with chopped coriander and masala ghee kept aside. Serve hot with steamed hot rice, dry sabzi and papadams.

-: Thank You :-

Samosas { for jain }

Ingredients...

For cover:

[1] 2 cups plain flour

[2] 1 tbsp. oil

[3] salt to taste

[4] 1 tsp. cornflour

[5] cold water

For filling:

[1] 2 raw cooking bananas

[2] 1 cup cabbages shredded

[3] 1 cup bottle gourd finely chopped

[4] 4 green chillies finely chopped

[5] 1/4 tsp. garam masala powder

[6] 1/4 tsp. turmeric powder

[7] 1/2 tsp. lemon juicesalt to taste

[8] 1/4 tsp. each cumin & mustard seeds

[9] 3-4 pinches asafoetida

[10] 1 tsp. each fresh coriander, mint leaves finely chopped (optional)

[11] 2 tsp. oil

[12] 1 tsp. cornflour

Other ingredients:

Oil to deep fry

Method...

For cover:

Sieve together, flours, salt, add oil, mix gently. Add cold water, make a soft pliable dough. Knead dough for 4-5 minutes, till very elastic and smooth. Cover with moist clean cloth, keep aside.

For filling:
Pressurecook bananas in skins for 2 whistles (or boil till tender). Cool a little, peel, grate and keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add chopped cabbage, bottle gourd, mint. Stirfry till tender. Add bananas, all other ingredients, stir well. When mixture is a soft lump, take off fire,cool.

To proceed:
Make a thin 5\" diam. round with some dough. Cut into two halves. Run a moist finger along edges. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

-: Thank You :-

Ragda Patties { for jain }

Ingredients...

For patties:

[1] 3 raw cooking bananas

[2] 1 tbsp. semolina

[3] 3 slices bread

[4] 4 green chillies

[5] salt to taste

[6] oil to shallow fry

For ragda:

[1] 1 cup dehydrated white peas (soaked in water for 2 hours)

[2] 1/4 tsp. cumin powder

[3] 1/4 tsp. garam masala powder

[4] 1/4 tsp. black pepper powder

[5] 1/4 tsp. turmeric powder

[6] 1/4 tsp. dhania powder

[7] 1/4 tsp. jaljeera or chaat masala

[8] 1/4 tsp. black salt powdered

[9] 1/4 tsp. amchoor powder

[10] salt to taste

[11] 1 tbsp. oil

Grind to a paste:

[1] 2 green chillies

[2] 1 tbsp. coriander leaves

[3] 1 tbsp. mint leaves

[4] 2 slices bread

[5] 1 tbsp. fresh coconut chopped fine

[6] 2 tbsp. boiled white peas

Other ingredients...

[1] Some beaten fresh curds

[2] Red chilli powder

[3] Crushed cumin powder

[4] Salt to taste

[5] Green allpurpose chutney

[6] Tamarind chutney

[7] Fresh coriander finely chopped

[8] Fine bland sev (optional)

Method..

For patties:

Pressure cook whole bananas or halved for 2 whistles or till soft. Drain, cool a little, mash with a potato masher. Toast bread very lightly, crumble fine with chillies. Add semolina, bread crumbs, salt to bananas. Mix well, shape into patties. Shallow fry on a hot griddle, till both sides are a crisp golden. Repeat for all patties.

For ragda:
Pressure cook peas with four cups water till soft and mushy. (At least 5 whistles may be required). Cool cooker, remove. Keep aside 2 tbsp. peas for grinding paste. Put oil in a heavy deep vessel, and heat. When smoky, add paste, stirfry for 2 minutes. Add all dry masalas, salt, stirfry further 2 minutes. Add boiled peas, water and all, bring to boil. Simmer till the liquid is thick enough to thinly coat the back of a spoon. Remove, from fire, cover and store.

To proceed:
Place 2 hot patties on individual plate. Pour 2 tbsp. or more of hot ragda over it. Drizzle a tbsp. of curds, followed by both chutneys as desired. Sprinkle salt, cumin, chilli powder. Garnish with sev and coriander, serve hot.

-: Thank You :-

Peas Kachori { for jain }

Ingredients...

For crust:

[1] 2-1/4 cups plain flour

[2] 1 tbsp. melted ghee

[3] salt to taste

[4] water to knead

For filling:

[1] 1 cup fresh peas, shelled

[2] 1/2 cup green or yellow moong dal

[3] 5 green chillies

[4] 1" piece ginger,grated (optional)

[5] 1/2 tsp. garam masala powder

[6] 1/4 tsp. coriander seeds,crushed coarsely

[7] 1 tsp. chilli powder

[8] 1/4 tsp. turmeric powder

[9] 1/4 tsp. amchoor powder

[10] salt to taste

[11] 1/4 tsp. each mustard & cumin seeds

[12] 3-4 pinches asafoetida

[13] 1 tbsp. oil

Other ingredients:

oil to deep fry

Method...

For crust:
Sieve flour and salt. Add ghee, mix till flour is crumbly. When a fistful of this flour is held tightly, it should hold the shape. If required, add a little more ghee. Keep aside 1 tbsp. of this mixture. Add water little by little, to knead a soft, pliable, dough. Knead dough for 6-7 minutes, till texture is smooth and elastic. Grease hands with a little more ghee, rub over smoothened dough. Cover with a moist cloth, then lid, keep aside for at least 30 minutes.

For filling:
Put plenty of water to boil. When hot, add washed, drained dal. Bring back to boil, simmer for 5-6 minutes. Dal should be firm, not mushy. Drain out water in colander, keeping aside to drain till cool. Crush chillies in a small mixie. Add peas little by little, run in short spurts. Run till all peas a coarsely crushed. Heat oil in heavy or nonstick pan. Add asafetida, seeds, crushed coriander seeds, allow to splutter. Add peas mixture,(ginger), dal, stir and cook till a soft lump is formed. Take care not to allow to burn at bottom of pan. Add all other ingredients, except oil to deep fry. Mix well, allow to cool till warm.

To proceed:
Make a thick paste of the saved flour mixture, for sealing cracks. Divide dough into 10 parts, so also the filling. Make a firm ball of each portion of filling. Shape dough portion in to round. Press into a 3" wide round, with fingers and palm. Place one ball of filling in center. Pull over all edges to make a pouch. Take care not to leave behind any part of edge. Frim press together, pluck off any extra dough. Flatten this round carefully on palm, with side of other palm. A flat, 1/4 inch thick round,with no leaks, folds should result. Heat oil in frying pan, till smoky. Turn off flame, allow to cool for a minute. Add enough kachoris to fit comfortably. Switch on flame again, on low, when sizzling slows. Do not disturb too often. Flip when one side is golden. Fry other side, drain, keep aside. Repeat for all dough and filling. If any cracks of slits appear on frying, seal by brushing with batter paste. Fry further till well sealed.

-: Thank You :-

Pavbhaji { for jain }

Ingredients...

[1] 3 tomatoes finely chopped

[2] 1 raw banana peeled and chopped

[3] 1/2 cup peas shelled1 cup bottle gourd, peeled,chopped

[4] 2 carrots, peeled, chopped

[5] 8-10 french beans, finely chopped

[6] 1" piece ginger grated (optional)

[7] 1-1/2 tsp. pavbhaji masala

[8] 1/4 tsp. garam masala

[9] 1/4 tsp. turmeric powder

[10] 1/4 tsp. dhania powder

[11] 1/2 tsp. chilli powder

[12] salt to taste

[13] lemon juice to taste

[14] 2 tbsp. butter

[15] 1tbsp. oil

[16] 8-10 pavs (soft rectangular plain buns)

Method...

Pressure cook all vegetables together, except tomatoes,with a little water.

Vegetables must be overcooked and mushy.

Drain water, keep aside.

Mashed drain vegetables to a mush.

Heat oil in a deep heavy pan till smoky.

Add tomatoes, stir and cook till very soft.

Add all masalas, salt, butter, and stir.

Add mashed vegetables and 1 cup of saved water.

Stir, bring to a boil. Simmer on low, till the bhaji is thick and oil separates.

Add lemon juice, stir.

Garnish with chopped coriander, blobs of butter.

Serve hot with , hot buttered pavs.

-: ThankYou :-

Cutlets { for jain }

Ingredients...

[1] 1/2 cup semolina

[2] 1 cup hot water

[3] 1 carrot grated

[4] 1/2 cup peas, crushed coarsely

[5] 1/2 cup cabbage chopped

[6] 1 raw cooking banana, peeled and chopped fine

[7] 1 tsp. cornflour

[8] 4 green chillies, crushed or finely chopped

[9] 1 tbsp coriander leaves finely chopped

[10] 1 tsp. ginger finely chopped or crushed

[11] 1/4 tsp. garam masala powder

[12] 1/4 tsp. turmeric powder

[13] 3-4 pinches asafoetida powder

[14] salt to taste

[15] oil to deep or shallow fry as desired.

Method...

Boil banana pieces in water, till soft, drain, keep aside.

Dry roast semolina on slow flame in a heavy large pan.

When aroma exudes, add hot water, all prepared vegetables.

Add all other ingredients, except oil.

Stir and cook till soft lump forms.

Keep aside to cool till it can be handled.

Shape into 10 oblong or round patties, 1/2" thick.

Shallow fry on hot griddle or deep fry in hot oil, till golden and crisp.

Serve hot with chutneys or sauce.

-: Thank You :-

Burgers { for jain }

Ingredients....

[1] 6 fresh burger buns

[2] 2 tsp. butter

[3] 2 tomatoes

[4] 1 cucumber

[5] 1 capsicum

[6] 1 bunch salad leaves

[7] 1/2 cup grated cheese optional

[8] 1 tbsp. tomato sauce

[9] 1/2 tsp. chillie sauce or 1 crushed red chilli

For patties:

[1] 3 raw cooking bananas

[2] 1/2 cup peas, boiled drained

[3] 1 tsp. tomato sauce

[4] 2 red chillies crushed

[5] 1/2 tsp. vinegar

[6] 1/2 tsp. sugar powdered

[7] salt to taste

[8] 2 tbsp. oil

Method...

For patties:
Pressure cook whole bananas for 3 whistles or till soft. Cool, skin, chop, add peas and smash coarsely. Add all other ingredients, except oil. Shape into 6 round patties, the size of the buns. Coat them with the oil, shallow fry on both sides on griddle, till light golden. Keep aside, reheat when required.

To proceed:
Cut tomatoes, cucumber, capsicum in very thin round slices. Shred salad leaves coarsely, keep aside. Slice buns horizontally in halves, apply a little butter all over. Cook a little on both sides on hot griddle. Keep aside.

To assemble before serving :

Mix chillies in sauce, thoroughly. Add salt if required. Arrange lower halves of warmed buns in a row. Place layer of salad leaves on the rounds, follow with cucumber,capsicum, tomato. Heat patties and place over arranged vegetables. Top each with some cheese and a splatter of sauce. Heat the top halves of buns and place over patties to close the buns. Press lightly, fold in papernapkins, fasten with toothpick. Serve hot with tomato ketchup and banana chips.

-: Thank You :-

Bhel { for jain }

Ingredients...

[1] 2 cups puffed rice

[2] 1 tbsp. cucumber finely chopped

[3] 1 tbsp. tomato finely chopped

[4] 1 tsp. fresh coriander finely chopped

[5] 1 tbsp. carrot grated coarsely

[6] 1tsp. tamarind chutney

[7] 1/2 tsp. allpurpose green chutney

[8] 2 tbsp. fine sev(optional)

[9] 1 tbsp. cornflakes

[10] salt to taste

[11] lemon juice to taste

Method...

Dilute green chutney in 1 tsp. water Take puffed rice in a large salad bowl.

To proceed before serving:
Add all other ingredients, salt and lemon juice. Toss very well till chutneys have blended, with hand or ladle. Put in individual serving dishes, top with some sev and chopped coriander. Serve immediately.

-: Thank You :-

Channa Curry { for jain }

Ingredients...

[1] 1/3 cup channa (red) (soak for 4 hours in water)

For kadhi:

[1] 1 stalk curry leaves

[2] 2 green chillies, slit lengthwise

[3] 1 tsp. coriander leaves freshly chopped

[4] 1 cup slightly sour curds

[5] 1 tbsp. gram flour

[6] 1/2 tbsp. wheat flour

[7] 1 tsp. red chilli powder

[8] 1/4 tsp. turmeric powersalt to taste

[9] 3-4 pinches asafoetida

[10] 1/2 tsp. each mustard & cumin seeds

[11] 2 cups water

[12] 2 tbsp. ghee

Method....

Add plenty of water and pressurecook chawlibeans till very tender to touch. (Approx. 4 whistles should suffice). Cool cooker before opening lid. Drain, wash with running water, drain, keep aside.

For Kadhi:
Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside. Beat the curds till smooth In 2 cups water add both flours and beat till no lumps are left. Add cooked channa in the above mixture Heat ghee in large deep pan, add seeds and curry leaves and green chillies. Allow to splutter, add asafoetida, add masala paste. Simmer and stir till ghee floats on top. Remove a tbsp. of this ghee layer in a cup, and keep aside. Add beaten curd mixture, stir continuously, till it boils. Add flour, channa and water mixture and bring it to boil Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally. Taste and check for salt and sourness. If not sour at all, add a pinch of citric acid crystals, to taste. Pour into serving dish, garnish with chopped coriander and masala ghee kept aside. Serve hot with steamed hot rice, dry sabzi and papadams.

-: Thank You :-

Green Banana Tarkari { for jain }

Ingredients....

[1] 6-7 green bananas

[2] 2 medium-sized potatoes

[3] 1 tsp cumin seeds

[4] 1 tsp black pepper powder

[5] 2 tbsp mustard oil

[6] 1 tsp turmeric powder

[7] salt to taste

Method...

Peel the bananas and the potatoes, and cut them into medium-sized cubes.Heat the oil and add the cumin seeds.Stir for one minute and then add the vegetables. Lower the flame and add the salt and turmeric powder and mix.Add ½ a cup of water and cover with a lid and cook till the bananas and potatoes are tender. Add the black pepper and mix well. Serve with luchis.

-: Thank You :-

Paneer makhanwala { for jain }

Ingredients...

[1] 250 gms firm paneer

[2] 2 tbsp. butter

[3] 1 tbsp.cream or malai

[4] 1 large tomato quartered

[5] 1 medium tomato finely chopped

[6] 1 small capsicum finely chopped

[7] 1/4 cup cabbage shred coarsely

[8] 1 slice bread toasted lightly &quartered

[9] 1 tbsp. coconut grated

[10] 10 cashews1 tsp. wheat flour

[11] 1 stalk curry leaves

[12] 1 tbsp. coriander leaves finely chopped

[13] 1 tsp. red chilli powder

[14] 1/2 tsp. coriander seed powder

[15] 1/4 tsp. garam masala powder

[16] 1/4 tsp. turmeric powder

[17] 1/2 tsp. sugarsalt to taste

[18] 2 tbsp. oil

Method...

Grate 2 tbsp. paneer, keep aside for garnishing. Chop remaining paneer into thick cubes. Heat one tbsp. oil in a heavy frying pan. Lightly fry 5 cashews, drain, keep aside. Add quartered tomato, cabbage, to same oil. Stirfry till cabbage is limp, stir in toast pieces, take off fire, cool a little. Wet grind above mixture along with unfried cashews, in a small mixie, using little water. Heat remaining oil in same pan. Add chopped capsicum and tomato, stir fry for a minute. Add all dry masalas, ground paste, flour (dissolved in 1 tbsp. water). Cook till gravy is thick, add sugar and salt. Add paneer pieces, fried cashews, butter, cream, mix gently. Pour into serving dish, garnish with grated paneer, coriander. Serve hot with rotis, parathas or even soft slices of fresh bread

-: Thank You :-

Banana Koftas (Kele Vada)

Ingredients...
[1] 5 raw cooking bananas
[2] 1/2 cup fresh peas, boiled
[3] 1 tbsp. mint leaves finely chopped
[4] 1 tbsp. coriander leaves finely chopped
[5] 4-5 green chillies finely chopped
[6] 1" piece ginger grated(optional)
[7] 1/2 tsp. each mustard & cumin seeds
[8] 4-5 pinches asafetida
[9] 1/2 tsp. turmeric powder
[10] 1 tsp. lemon juice
[11] 2 tbsp. oiloi to deep fry

For batter:
[1] 1-1/2 cups gram flour
[2] 1 tbsp. rice flour
[3] 1/4 tsp. tumeric powder
[4] 1 pinch soda bicarb
[5] 1 tbsp. hot oil
[6] salt to taste

Method...
Pressurecook bananas with skins, till soft. Remove skins, mash while hot. Keep aside. Heat oil heavy pan, add seeds, allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, peas, lemon juice. Stir, add mashed bananas, salt, turmeric,mix well. Keep mixture aside to cool.
For batter:
Mix both flours, soda bicarb, salt, turmeric. Add enough water to make a batter which will coat the back of a spoon thickly. Add hot oil, mix well.
To proceed:
Put oil to heat in a frying pan. Make pingpong ball sized balls of mixture. Dip in batter, put in hot oil. Fry on medium flame, till golden. Drain, serve hot with green and tamarind chutneys, or sauce.

-: Thank You :-

Besan Curry

Ingredients...


For pakora:



[1] 1 cup Besan (Chana Flour)


[2] 1 medium onion chopped


[3] 2 green peppers chopped


[4] Water to mixSalt as per taste


[5] Oil to fry



For Curry:



[1] 8 oz yogurt


[2] 1/2-tablespoon besan


[3] 24 to 32 oz water (3 to 4 times the qty of yogurt)


[4] 1/8-teaspoon turmeric powder


[5] 1/2-teaspoon garam masala


[6] 1-2 teaspoon kasoori methi


[7] 1/4-teaspoon red pepper powder (optional)


[8] 2-3 whole red pepper


[9] 8-10 leaves of curry leaves


[10] 1/4 teaspoon mustard seeds


[11] 2-3 teaspoon oil


[12] Pinch of asafoetida








Method...



For pakora:



Mix besan, chopped onions, chopped green pepper and salt with some water in a bowl. Make a paste as thick as it wraps around the spoon. Heat up the oil in frying pan.Put a drop of mix in the oil, if it comes back at the top then oil is heated enough to fry.Now with the help of spoon drop spoon full of mix in oil, instantly it will take the shape of pakora.repeat the step with rest of mix making 4-5 pakora at one time. After the pakoras are light brown turn them in karahi. Fry it from both sight till its golden brown in color. When all the pakoras are done take the out in a plate and keep the aside.



For curry:



Mix yogurt, water, and besan in blender. Put a deep pan on medium high heat, put oil into it. When it’s hot then put asafoetida curry leaves, mustard seeds, red pepper powder, whole red pepper, then add the mixture of yogurt, besan into it. Keep mixing it with spoon till the whole mixture starts boiling, then slow down the heat to medium and add turmeric powder and garam masala to it. Let it boil for another 15 minutes. Close the heat and add pakoras and kasoori methi and mix it with a spoon. You can add more boiled water to it and get the desired thickness. Its ready to eat with rice or parantha





-: Thank You :-