Masala Scrambled Eggs (Appetizers-Egg)

Masala Scrambled Eggs (Appetizers-Egg)

Ingredients:

6 Eggs
4 tbsp Milk
Salt to taste
2 tbsp Ghee
½ tsp Cumin
¼ tsp Turmeric
3 chopped Onions
1 tsp grated Ginger
2 green chopped Chilli
1 peeled and diced Tomato
¼ tsp ground Black Pepper
2 tbsp chopped Coriander leaves

Method:
Beat eggs until well mixed.
Add the milk, salt and pepper.
Heat ghee in a frying pan and cook the onions, chilies and ginger until soft.
Add turmeric, coriander leaves and tomato and fry for a minute or two, then stir in the egg mixture and the ground cumin.
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
Turn on to a serving plate and garnish with tomato and coriander.


Tip: Do not boil eggs in the microwave as pressure builds up and there are chances of the eggs exploding.

Chicken Kebabs and Pakoras

Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying


Method:

Mix all the above ingredients properly and make kebabs.
Shallow fry and serve with chilli garlic sauce.
To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.

ALMOND SEERA

ALMOND SEERA
Ingredients (Serves 5)
1-1/2 cup: Blanched Almonds (see Notes)
1 cup: Coarse Wheat Flour
1 tsp: Cardamom Powder
1/4 tsp: Saffron Strands - crushed
8-10 no: Blanched almonds chopped into slivers or halved
1 tbsp: Warm Milk
1-1/4 cup: Ghee
1 cup: Sugar
3 cup: Water



Preparation:
Rub and dissolve saffron in milk. Keep aside.
Dry and powder blanched almonds. Saving 10 for garnishing.
Melt ghee in a large heavy pan.
Add flour. Stir-fry for 2-3 minutes.
Add almond powder. Stir-fry till golden and aroma exudes.
Take care to stir continuously.
Add water. Stir and cook.
Add sugar and cook further. Stirring gently.
When ghee starts to exude. Add cardamom and saffron.
Stir. Place into serving dish.
Garnish with chopped almonds.
One may put the dish in hot case to keep it warm. Reheat in microwave or in a pan.

Note: To Blanche almonds soak in water for 5-6 hours. Peel skin, dab and air on clean towel till dry. Powder or use as required.

MOTI CHUR LADDU

MOTI CHUR LADDU
Ingredients :
2 cups besan
1 & 1/2 cup sugar
10 pods cardamom
1/2 cup raisins
Ghee or oil for deep frying



Preparation :
Mix besan with 1 &1/2 cup water to make a smooth batter free from lumps. Powder cardamom and keep aside.

Fry raisins in a little ghee and keep ready. Make sugar syrup with sugar and 1 cup of water. Keep the syrup till its consistency reaches a long string stage. Hold a perforated ladle over oil.

Pour some prepared besan batter on the ladle and the drops will fall through the holes of the ladle on to the hot oil. Cook on low flame, stirring continuously. Continue till the batter is cooked.

Now mix boondi, sugar syrup cardamom powder, raisins and stir well.

When the mixture is cool, shape into laddus of desired size.

Kale Chane Ke Kebab

Kale Chane Ke Kebab

Ingredients
500 gm dry horse gram or black-brown channa
100 gm sprouted horse gram or black-brown channa
200 gm paneer
3 tbsp green coriander, chopped
2 tbsp green chilly, chopped
1 tbsp ginger, chopped
2 tbsp onion, chopped
2 tbsp chopped green spring onions
1 tsp melted butter
1 tsp lemon juice
1 cup boiled mashed potatoes
1 tbsp black pepper, coarsely crushed



MethodClean, wash and soakblack gram overnight. Boil and cook black gram. Drain water and let itcool. In a bowl mash boiled gram and cottage cheese with the help ofyour palm. Mix in the other ingredients.
Divide it all in 18 equal portions. Flatten the balls. Heat a tawa, drizzle with oil, and shallow fry till crisp.
Alternately skewer and grill in a tandoor till done. Keep drizzling with butter to retain softness.

Yogurt and mustard dip

Yogurt and mustard dip
Ingredients
3-4 cups yogurt
Half cup capsicum, chopped
One-third cup spring onions
3 tbsp cream
2 tbsp mustard powder
Salt
1 green chilly, chopped
A pinch of sugar



Method
Beat the yogurt, cream and salt well. Mix all the other ingredients into it.
Serve chilled with cruidites, chips, nimkis, breadsticks, mathdis (flaky, crisp puris) etc.

CRUNCHY BREAD CUTLETS

CRUNCHY BREAD CUTLETS

Crisp, crunchy bread and vegetable cutlets made using a flavourful green coconut paste. Don't make these if you are on a diet - they are so wonderful that it is impossible to stop eating them.

You may need to add a little water to the mixture if it becomes too dry and difficult to shape the cutlets.


Cooking Time : 5 mins.
Preparation Time : 9 mins.

Makes 8 cutlets.

Ingredients

5 bread slices
1/2 cup mixed boiled vegetables (carrots, french beans, baby corn), finely chopped
oil for deep frying

To be ground into a paste

1/4 cup coconut, grated
1/2 cup chopped coriander
1 onion, finely chopped
3 cloves garlic, chopped
2 green chillies, finely chopped
salt to taste

For serving

sweet chutney

Method


1. Grind the bread slices in a blender to make fresh bread crumbs.


2. In a bowl, combine the fresh bread crumbs, vegetables and the prepared paste and mix well to form a soft dough.


3. Divide the mixture into 8 equal portions, shape each portion into even sized rounds and press lightly to make cutlets.


4. Deep fry the cutlets in hot oil over a medium flame till they are golden brown. Drain on absorbent paper.


5. Serve hot with sweet chutney

Minty Citrus Drink Syrup

1 cup granulated sugar
1 cup water
1 handful mint leaves, washed
1 (12-ounce) container frozen concentrated orange juice
1 (6-ounce) frozen concentrated lemonade juice
Lemon lime soda or ginger ale

1. In a large saucepan bring sugar, water, and mint to a boil; simmer five minutes uncovered. Remove from heat.
2. Remove mint leaves. Stir in frozen juices.
3. To serve, pour 3 tablespoons syrup into a glass of crushed ice. Fill glass with lemon-lime soda or ginger ale. Stir.
4. Store syrup in covered container in refrigerator.

Makes 12 servings.