Scrambled egg in a tomato gravy

This is D’s speciality. Loved having this with steamed rice and believe it or not as a side dish for curd rice too

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Scrambled egg in a tomato gravy
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a kadai, heat some oil and break open all the eggs one at a time and scramble them.
  2. Add salt and once the eggs are nicely scrambled, add the milk and mix it nicely and cook on low flame for 1-2 mins so that the eggs are soft and fluffy. Once cooked set aside...
  3. Take a kadai and heat oil in it...add ground whole masalas and jeera to it...
  4. Add the chopped onions, ginger-garlic paste and saute till the onions turn pink in colour...
  5. Add the pureed tomatoes, peas and corn and cook till the oil seperates from the corner of the vessel.
  6. Now add the scrambled egg and the egg curry powder.
  7. Close the kadai with a lid and let the curry simmer on a low flame for 20-25 minutes.
  8. Add the chopped coriander leaves and mix well...
  9. Add a dollop of ghee and mix well...
  10. Serve hot with steamed rice.

Sabz chawal

This is a variety fo vegetable pulao which i made recently on a week day. Having less time in hand i had to make something which is a meal by itself and is also tasty…so here goes

This is my entry to Sunita’s “Think spice-think saffron “thinksaffronlogo.png

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Sabz chawal
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Ingredients
Servings
Ingredients
Instructions
  1. Soak the basmati rice in water for 30 mins and cook it with the whole masala powder till each grain seperates. (While cooking one could also add 1-2 tsp of ghee, increases the flavour of the rice)
  2. Once the rice is cooked remove the rice on a plate and let it cook and let the rice grains seperate.
  3. Take a kadai and heat oil in it.
  4. Add finely diced onions and ginger-garlic paste to it and saute till the onions turn little brown in colour.
  5. Once the raw smell of the ginger - garlic paste is gone add, pureed tomatoes and let it cook till the oil seperates on the sides of the kadai..
  6. Add the other diced vegetables and let it cook.
  7. Once the vegetables are 80% cooked, add the masala powders and cook till the vegetables are well done.
  8. Add the cooked rice, salt and mix well and cook under a very low flame with the lid closed so that all the flavour seeps in the rice...
  9. Dissolve saffron in little luke warm milk and set aside for 15 minutes. Add the saffron milk to the rice and mix well...
  10. Garnish with corriander leaves and serve with raita

Mutter ke Parathe

Bengalis usually make this as a puri variety, but i usually make it as a paratha to avoid the frying… 😉

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Mutter ke Parathe
Servings
Ingredients
Dough
Filling
Servings
Ingredients
Dough
Filling
Instructions
  1. Prepare a dough with the ingredients mentioned above and set aside covered in a vessel for 30-40 minutes.
  2. Take a kadai and heat oil in it.
  3. Grind in a mixie or food processor the peas and green chillies.
  4. Take a kadai and heat oil in it.
  5. Add the jeera and saunf and let them crackle.
  6. Add the ground peas to it and add the required amount of salt and mix well.
  7. Cook the whole mixture till the mixture becomes dry. Remove and set aside in a bowl.
  8. Make small, round balls from the dough and make chappatis of about 7-8 cms.
  9. Place 1 -2 tsp of the peas filling in the middle of the chappati and make a ball again.
  10. Make a chapatti out of this and cook them on flame in a tava.
  11. Flip on both sides and cook. Add little oil on both sides to get a nice brown colour
  12. Serve hot with pickle or sabzi

Vegetable Wontons

Vegetable Wontons are my go-to dish to order at any Chinese restaurant. Here is my easy recipe to make this tasty item at home.

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Who loves vegetable wontons? Show of hands!

This is something which I absolutely love and order this almost every time I go to a Chinese restaurant. Did you know that wontons originated in North China?

Oh and if you like these, you may also want to check out my recipe for spicy, tangy and sweet cabbage chutney. The flavours are to die for!

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Vegetable Wontons
Vegetable Wontons arranged on a plate with special dipping sauce
Cuisine Chinese
Servings
Ingredients
Dough
Filling
Cuisine Chinese
Servings
Ingredients
Dough
Filling
Vegetable Wontons arranged on a plate with special dipping sauce
Instructions
  1. Make a dough with the given ingredients and set aside in a vessel for around 30-35 minutes.
  2. Take a kadai / wok and heat little oil, once the oil is hot add the onions and the ginger-garlic paste and saute till the onions are pink in colour and the paste loses the raw smell.
  3. Add all the other finely sliced vegetables, salt, aginomoto and mix well.
  4. Add the various sauces and saute (take care that the vegetables do not get completely cooked)
  5. The filling should be dry, switch off the flame and add vinegar to it...set it aside in a seperate vessel...
  6. Make small round balls of the dough and make chapattis of around 7-8 cms in diameter.
  7. Take a 1-2 tsp of the filling and place it in the centre of the chapatti.
  8. Fold the chapatti to make it into a semi-circular shape.
  9. Seal the edges by pressing the dough at the sides.
  10. Hold the edges and bring them in the front and join them to bring the shape in the picture (you could make then in any shape you want to also 🙂 )
  11. Heat oil in a kadai / wok a for frying the wontons.
  12. To check if the oil is hot enough, take a corriander leaf (long ones) and dip it in the oil and see (cover your hand with a towel so that oil does not hit your hand), if you hear crackling sound then the oil is hot... saw this in Travel & Living (Kylie Kwang does this) 🙂
  13. Fry the wontons till brown and remove it on a tissue paper to drain out excess oil.
  14. Serve hot with tomato sauce / chilli sauce...

Hare channe ka Kurma

A couple of days back i purchased frozen green chick peas and decided to create a preperation to eat with rotis… traditionally the green / dried dark brown chick peas have been used in south India for ‘chundal’ purposes..so this was something completely my experiment

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Hare channe ka Kurma
Servings
Ingredients
Kurma mixture paste:
Servings
Ingredients
Kurma mixture paste:
Instructions
  1. Cook the green chick peas seperately in a kadai or microwave.
  2. Take a kadai and heat oil and add the jeera, dhania seeds and saunf and saute ...
  3. Add the onions, red chillies, some salt and saute.
  4. Once the onions are light brown in colour, add grated coconut and saute till the whole misture is medium brown in colour...
  5. In the kadai, now add the cooked chick peas, turmeric powder, salt and cook for another 5 more minutes
  6. Add finely diced tomatoes and let it simmer with a lid on top of the kadai till the tomatoes get cooked..(ensure that the tomatoes do not get squashed while turning the curry)
  7. Garnish and serve with rotis...