KACHUMBER SALAD

Ingredients:




 
1/2 cucumber (kheera) (peeled and chopped finely )


2 Onion (Pyaj)(chopped finely)


2 tomato (tamatar) (chopped finely)


1/2 lettuce (kasmisaag) (chopped)


2 tsp lime juice


salt (namak) and pepper to taste


1 tsp vinegar (sirka)


1/4 tsp chilli powder




How to make kachumber salad:


Mix all ingredients well in a bowl

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greek salad

Ingredients

3 tablespoons extra virgin olive oil

1½ tablespoons lemon juice

1 clove garlic—minced

½ teaspoon dried oregano

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper, and extra for garnish

3 tomatoes—cut into wedges

¼ red onion—sliced into rings

½ cucumber—sliced into thick half-moons

½ green pepper (capsicum)—julienned

4 oz (120g) feta cheese—cut into small cubes

16 kalamata olives

M.O.P

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.

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STUFFED EGGS

Ingredients:




 
4 eggs (hard boiled)


1 tbsp ghee / oil


1 tbsp chopped onions


3 tbsp cooked ground / minced meat


Salt To Taste


1 green chili (chopped)


1/2 tsp ginger (grated)


1 tbsp tomato paste


1 tbsp corn flour / corn starch


1 egg (beaten)


1 tbsp coriander leaves (chopped)


1 lemon juice


breadcrumbs for coating


12 pieces of liver (fried) for garnishing


Oil for deep-frying


Preparation:


Heat the oil / ghee in a frying pan and fry the onions till golden.
Add the meat, salt, chili, coriander, ginger, tomato paste and 
lemon juice and fry for about 5 minutes.


peel the shell and cut the hard boiled eggs into half lengthways.
Take out the yolks and add to the frying mixture.


Cook for another 5 minutes and remove from the heat and allow to cool.


Stir the corn flour into the beaten egg, making a batter.
Place the breadcrumbs on a flat dish.


Fill the meat mixture into the yolk cavity ( hole  from where yolk is separated) of each egg half, cover with another half to 


make complete egg shapes.
Dip the stuffed egg into the egg and corn flour batter and roll 
over the breadcrumbs.


Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.


Remove and drain on a paper towel.


Serve garnished with fried liver, coriander leaves and with chutney or sauce.

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POACHED EGGS

Ingredients:


 
Eggs


Water


Salt & pepper powder to taste

Preparation:

In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.


Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water.


Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.


Serve poached eggs hot sprinkled with salt & pepper powder to taste.

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FLUFFY OMELETTE

Ingredients:



 
2 Eggs 


1/2 tsp Red Chili Powder (Lal Mirchi) 


Salt to taste


2 tblsp Milk

1/2 tsp Curry Leaves Powder (Kari Patta) 


1 tsp Oil 



How to make fluffy omelette:

Seperate the egg whites and yolks in two bowls.


Add the chilly powder, milk and the curry powder to the yolk. beat thoroughly with a wooden spoon and keep aside.


Beat the white of the eggs until fluffy and double the volume in a stainless steel basin.(use a balloon whisk or an egg beater- beat the egg white at the last moment just before you mix it with the yolks.


Add the yolk mixture to the egg whites. mix thoroughly.


Heat the oil in a non stick pan and add the egg mixture.


Cook on both sides till light brown in colour.


Remove from the flame and serve hot.

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EGG TOAST

Ingredients:
 
2 eggs


2-3 slices of Bread.


1/2 onion (finely chopped)


1/2 tomato (finely chopped)


1-2 green chilies (finely chopped)


2 tbsp chopped coriander leaves


Salt To Taste


1 tbsp milk


1/2 tsp red chili powder or to taste


Oil to fry


Preparation:


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.

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EGG PAKORA

Ingredients:

 
4 Eggs (hard boiled)


3 tbsp Gram flour (Besan)


Salt To Taste


Red Chili powder to taste


Little Black pepper powder


Oil to fry

Preparation:

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 

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EGG CURRY

Ingredients:


 
4 Eggs (hard boiled)


1 onion


1/2 tomato (pureed)


3-4 flakes of garlic


1/2-inch piece of ginger


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


3/4 tsp garam masala


2-3 tbsp vegetable oil / ghee


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.

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CHEESE OMELETTE

Ingredients:


 
2 Eggs 


3 tblsp Milk 


1/2 cup grated Cheese


2 chopped Green Chilli (Hari mirch) 


Salt to taste          


1 tsp White Pepper 


A pinch of Mustard Powder


1 tblsp Butter






How to make cheese omelette:


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


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


Add the beaten eggs.


 spread evenly around the pan and sprinkle the grated cheese on top.


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

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BOILED EGG

Ingredients:

 
1 to 4 Eggs 


Water (enough to cover the eggs by 1 inch)


High Saucepan with cover (large enough to completely cover eggs) 


Preparation:

Place the eggs in the pan with the help of a spoon and add cold water enough to cover the eggs by 1 inch.


Bring the water to boil and then remove from heat. Cover the pan, and let sit for 15 - 20 minutes.


Later transfer the eggs to a pan of ice cubes and water.


Chill the eggs for 2 minutes. At the same time boil the water again in which the eggs were boiled earlier.


Transfer the chilled eggs from the ice bowl to the boiling water pan & bring to the boil again. Let them boil for 10 seconds.


Remove the eggs and place them back into the ice cold water. 


Placing them in the ice water agian prevents dark lines from forming .


 After 5 - 10 minutes take them out and use them accordingly

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Charcoal Grilled Pomfret

Ingredients:

4 big white pomfrets (chanduva or mackarel)

juice of one lemon

1 tbsp ginger garlic paste

big pinch turmeric pwd

1 tsp red chilli pwd

1 tsp coriander pwd

1/2 tsp cumin pwd

salt to taste

preparation:

Wash, clean and dry the fish. Make slits on the fish and marinate it in salt and lime juice for 10 minutes.Meanwhile mix together ginger-garlic paste, turmeric pwd, chilli pwd, coriander pwd and cumin pwd and apply this paste to each of the fish and keep aside for atleast 2-3 hours. You can adjust the spiceness of the marinade according to your choice. I marinated the fish for around 10 hours and refrigerated it. Remember fish or meat marinated over a longer period tastes best as it absorbs the flavors well.

Half an hour before you actually want to eat your dinner, get your kumpati (stove) up and ready by lighting up the charcoal and you should have red hot burning embers of coal .

Grease a grill or hot plate with big holes and place the marinated fish (brush oil over the fish before placing it on the hot plate) over it and place the hot plate over the kumpati or hot stove.

Let it cook for 3-4 minutes and then turn the fish on the other side and let it cook for another 3-4 minutes or till golden brown. The real secret to grilling these pomfrets is to not overcook them. Watch closely as you cook the fish …grill hot and fast and take it off the heat as soon as you can.

You have a perfectly cooked moist fish with a mellow smoky flavor ready to be devoured. Serve hot with slices of lemon wedges, salad and chutney.

Note:This fish tastes best when cooked in a tandoor or on a charcoal barbecue or kumpati. However if these methods of cooking aren’t available then use a grill or bake in the oven.

The spices used in the marination for cooking the pomfret differs region wise and the marinade for this particular fish is one which is popular in our home. I use different marinades using yogurt, garam masala and other spices each time I cook fish.

Grilling/roasting over charcoal heat or tandoori cooking calls for very little fat or oil and the smoky flavor enhances the taste of the food cooked. So if you want to cook some low calorie foods, investing in a grill or home tandoor does make sense. So all you weight watchers out there, here’s a very simple, low calorie, healthy, flavorful seafood Indian appetizer (cooked with minimal fat) that you will find hard to resist..:).

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Paneer Dosa

ingredients:

3 cup rice (chawal)

1 cup split black gram lentil (urad ki dhuli dal)

1 tsp fenugreek seeds (dana methi)

400 gm potato(alu)

2 large sized onion (pyaj)

150 gm cottage cheese (paneer)

3 green chilly (hari mirch)

1 tsp mustard seeds (rai)

1/4 tsp turmeric powder (haldi)

10-12 curry leaves (kadi patta)

oil as required

1 1/2 tsp salt (namak)

How to make paneer dosa:

Soak rice, dal and dana methi for 6 hours.

Then grind them to a fine thin batter by adding little water.

Add salt to it and leave it covered for 12 hours for fermentation.

Peel potato and cut into small pieces.

Chop onion also into long pieces.

Grate paneer.

Finely chop hari mirch also.

Heat 2 tbsp oil in a pan and crackle rai and curry leaves.

Then fry onion in it until it turns light brown.

Now put alu, hari mirch and paneer and mix well.

Now put 1/2 tsp salt, lal mirch and haldi in it.

Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.

Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

When cooked spread paneer mixture on it.

Grease all the corners with oil.

Roll and remove it from the gas.

Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Serve them hot with hot sambhar and chutney.

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