Egg Curry

Ingredients:

4 Eggs (hard boiled)

1 onion chopped

1 capsicum (green pepper preferably) chopped

1/2 tomato (pureed)

1tbsp Ginger-garlic paste

1-2 green chilies

2 tbsp chopped coriander leaves

Salt To Taste

Red chili powder to taste

3/4th tsp turmeric powder

1/2 tsp coriander powder

2 tbsp Cumin Seeds

3/4 tsp garam masala/ or curry masala

2-3 tbsp vegetable oil / ghee

Method:

1) Remove the shell of boiled eggs, and make cuts ( cut size should be approximately only 1mm, not to too large, do not cut the egg in half) around them horizontally (so that the curry can soak inside) & keep aside.

2) Pour 1 tsp oil/ghee in a pan, and fry chopped onion, chopped capsicum, ginger-garlic paste and green chilies until medium brown.

3) Then blend them in a blender till they become a paste.

4) Heat 2 tbp oil/ghee in a Pan or wok and add all the spices (salt, turmeric powder, cumin seeds, coriander & chili powder, garam masala/curry masala), the paste from the blender and tomato puree. Fry for about 2 minutes.

5) Add 1 cup of water and cover the pan/wok and cook for 2 more minutes.

6) Now add the boiled eggs and 1 cup of water to the pan and bring to boil and reduce the flame.
Simmer for 10 minutes.

Garnish egg curry with coriander leaves and serve hot with paratha, roti , rice or bread.

Vegetable Manchuriyan

Ingredients:

Cabbage,
Carrots,
Beans 8-10,
All purpose flour 1/2 cup,
jeeer 1/2 sp ,
Salt (as per taste),
Ginger garlic paste 1tsp,
Vegetable oil ( for deep fry)

For Sauce: Oil 1 sp, onion 1(small) , ginger (small), green chili 3-4, ketchup 2 tsp, soy sauce 1 tsp

Method:

1. Cut the vegetables into very small pieces.

2. Mix vegetables , flour, jeera, salt and ginger garlic paste until it forms a dough. (no water added, as vegetables contains enough water to mix up well).

3. Make the dough into small balls.

4. Fry the balls in oil until golden brown (fry them on medium heat so that they can cook well inside).

5. Now for sauce ,take a pan with little oil , put onions (don't fry onions much) green chillies, ginger and fry for just 2 min,and add tomato ketchup and soy sauce.

6. Now add the fried balls to this sauce and mix well until each ball is evenly coated with sauce.

7. Serve hot with onions and lemon.

Undrallu

Ingredients:

Rice Rawa (Biyyapu rawa) - 1/2 cup
Jeera - 1 tsp
Chana dal (Senaga pappu) - 1 tbsp
Salt - to taste

Method:

1) Soak chana dal in water for atleast 10minutes.

2) Heat about 1tsp of oil in a saucepan and add jeera.

3) Add 1 cup of water (1: 2; Rawa: water ratio) to the pan and bring to a boil. After the water starts boiling add salt, soaked chana dal and slowly add rawa. Stir continuously to make sure that there are no lumps.

3) Cook until the mixture comes together and looks like upma. Consistency should be neither too wet (if this is the case cook a little longer) nor too dry(add little water). Let this mixture cool till it is easy to handle.

4) Make lemon size balls of the mixture and steam them for about 10-12 minutes in a pressure cooker.

Serve hot with any chutney. We had our undrallu with ginger chutney (allam pachadi).