Tomato Gravy

Ingredients

Ripe tomatoes 4
Chopped Onion 2
Chopped garlic 6 flakes
Chopped ginger ½ inch
Chopped green chilies 4
Chili powder ½ tsp
Turmeric powder ¼ tsp
Coriander leaves a few(chopped)
cloves 4
Cardamom 1
Cinnamon ½ inch piece
Oil 2 tbsp

Method

Heat oil and add cloves, cardamom and cinnamon.
Add onions, chopped garlics, ginger and fry till golden brown.
Add tomatoes, green chilies, chili powder and turmeric powder.
Simmer until the gravy thickens, becomes a deep red and the oil floats.

Egg Kababs

Ingredients

Hard boiled eggs 4
Besan 2 tsp
Finely chopped onion 1
Egg ( White only) 1
Mint leaves (finely chopped) 1 tbsp
Coriander leaves(finely chopped) 1 tbsp
Green chilies (finely chopped) 2 nos
Chilly powder 1/4 tsp

Method

Grate the hard boiled eggs finely.
Combine with all other ingredients except oil.
mix well and kneed into smooth dough.
Devide mixture into 10- 12 equal portions.
shape each portion into medallions and keep aside.
Heat oil in a thick bottomed pan and fry kababs until crisp and golden brown.
Serve hot, garnished with onion rings.

Beetroot soup

Ingredients

Beetroots 2
Basmati rice 2 teaspoons
Butter 2 table spoons
Water or vegetable stock 2 to 3 cups
Salt to taste
Pepper Powder a little

Method

First peel the skin of the beetroots and grate them.
Melt the butter in a thick bottomed vessel and add the grated beetroot and basmati rice and cook till it is soft and make sure it does not lose its colour.
Then add water or the vegetable stock,salt and pepper powder and boil till the grains of rice are soft.
serve hot.

Boiled eggs in tomato sauce

Ingredients

Boiled eggs 4
Black pepper 1 table spoon
Salt to taste

For sauce

Juice of one tomato
Chilly powder to taste
Salt to taste
Tomato Ketchup 1 table spoon
Fresh coriander leaves

Method

Shell the eggs and then remove the yolk by just cutting the top of the eggs white.
Mash the yolk, add black pepper and salt to the yolk and then refill the yolk back inside the white. Seal the top of it by a toothpick.
Heat a thick bottomed vessel
Add tomato juice, chilly powder, salt and tomato ketchup into the vessel.
When boiled add fresh coriander leaves.
Add the eggs into it.
Garnish with fresh coriander leaves and serve hot.

Batura

Ingredients

Maida 500 grams

Sugar one and half tea spoon
Yeast 2 tea spoon
Fresh curds 2 tea spoons
Ghee or Margarine or Butter 25 grams
Salt to taste
Oil for deep frying

Method

• Sieve the flour properly.
• Put the sugar and yeast in one tea cup of warm water and mix till the yeast gets dissolve. Cover and leave for five to seven minutes till the mixture is full of froth.
• Put this liquid along with the curds, ghee and salt to the flour. Add some warm water to make soft dough.
• Knead the dough for 6 to 7 minutes.
• Keep the dough in wet cloth for 30 minutes. Knead for 1 minute.
• Divide the dough into 20 parts. Apply a little ghee and roll out puris.
• Deep fry the puris in oil.
• Serve hot

Cauliflower and green peas curry

Ingredients

Cauliflower (Small florets) 2 cups
Boiled green peas 1 cup
Bay leaves 2
Tomatoes 2
Fresh curd 2 teaspoon
Chopped cashew nuts 2 tablespoon
Sugar 1/2 teaspoon
Ghee or refined oil 3 table spoon
Salt to taste

Method


1. Keep the tomatoes in hot water for 10 minutes.
2. Remove and blend into a puree.
3. Heat the ghee, put the cauliflower florets and gently fry for 6 to 7 minutes. Take out and keep aside.
4. In the same ghee, put the bay leaves and paste and sauté for 2 to 3 minutes.
5. Put the cauliflower, cashew nuts, green peas, sugar, 1/2 cups of water and salt and cook for 5 to 7 minutes till the vegetables becomes soft.
6. Serve hot