Egg fried rice

Ingredients

Onion 2

Green chilli 4

Eggs 5

Ginger garlic paste

Black cumin seeds(Shahi jeera 1tsp)

Pepper powder 1tbsp

Coriander

cooked rice

Salt

Oil

Directions

Take a pan add oil, after it gets heated add black cumin seeds.  Wait until it gets splutter, now add onion and fry until slight golden brown in color. Add green chillies, ginger garlic paste fry for 30 seconds. Now break the eggs into it and cook for a while and scramble them. Add black pepper powder and mix for a while. You can also add some vegetables like  beans, carrot, cauliflower, broccoli, peas before adding eggs and then you can add eggs and cook them well.  It is optional.  Now add the cooked rice,salt and mix it well.  Fry for 2 to 3 minutes.  Finally add chopped coriander leaves. And now it is ready to serve.

Egg Roast

Four boiled eggs. Add 4 tsps oil in a pan, add a pinch of turmeric powder,Nicely crushed garlic,pinch of methi powder,pinch of of cumin powder,pinch of coriander powder,1/2 tsp chilli powder and salt to taste. Place the boiled eggs,cut-side down,toast on a low flame for six minutes. Turn over the other side and toast for few mts. Turn off the heat. Serve warm. if it is warm it will be more tasty.

Note:

If u want more spicy to your toast add it accordingly.

Eggplants

My Father and son standing in between the eggplants cultivation.

Dont include too many eggplants in your diet if you are interested in weight gain.

Eggplant is:

• Low in saturated fat, sodium and cholesterol
• Hign in dietary fiber, folate,potassium, mangagese, vitamin C, Vitamin K, Thiamin,Niacin,Vitamin B6, Pantothenic Acid,Magnesium, Phosphorus and copper

The nutritional value and health benefits of eggplant makes it ideal for:

• Maintaining optimum health
• Weight loss

Beans Carrot poriyal (Side dish)

Ingredients:

Beans 15 (Long)

Carrot 2 to 3

Freshly grated Coconut 1tbsp

Half tsp red chiilli powder

One tsp coriander powder

Turmeric powder

Garlic 2 to 3 flakes

Salt

For Seasoning:

Mustard seeds half tsp

Broken urdal dal one tsp

Curry leaves 5

Green chillies 2 to 3

Directions:

Take a thick pan, add 3 tbsp of oil. Then season the things given in the seasoning column. Add crushed garshed to that. Now add beans carrot fry until the raw smell goes off. ( If u like to Cook the beans and carrot in a separate vessel adding a glass water to that, boil it and keep it ready for tampering.)

Add turmeric and salt to the vegetable after seasoning, stir for a while. Add chilli powder and coriander powder stir well. Once you have done , switch off the stove. Now add freshly grated coconut and stir gently. You can have this for curd rice and anyother rice varities and roti. Enjoy the dish.

Idli

INGREDIENTS

2 cups Rice

1 cup Urad Daal (white)

1 1/2 tblsp Salt

A pinch of Baking Soda

Oil for greasing

DIRECTIONS

wash and soak the Urad daal overnight or for 8 hours.

wash and drain the rice.

Grind it coarsely in a blender or Grinder.

Grind the daal into a smooth and forthy paste.

Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Idlis are ready to be cooked when the batter is well fermented.

Grease the idli pan well and fill each of thm with 3/4th full of batter.

Steam cook idlis on medium flame for about 10 minutes or until done.

Now remove the idlis from the pan by applying water on the spoon.

Serve the idlis with sambar or chutney.

Chapathi or Roti

INGREDIENTS:

Two and half cup chapathi or roti flour
one cup of luke warm water
Salt one tsp
some roti flour for dusting the dough while rolling it out
Ghee or oil or butter (your wish)

DIRECTIONS :

Prepare dough by mixing together ½ cup of water with 1 tsp salt, 1 tsp ghee and just enough wheat flour.
Knead well.
Divide the dough in to small size balls.
Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter
Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center.
Heat a tawa over medium heat.
Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs to remove the chapati from the tawa.

Directions to do chapathi on the gas stove:

If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.
Serve hot by applying ghee or butter.

karamani sundal(cow gram)

Ingredients:

Karamani (cow gram) one cup

One onion (optional)

5-10 curry leaves

Mustard seeds 3/4th tsp

Urad dal broken one tsp

Red chillies 3 to 4

green chilles 1 to 2

Freshly grated coconut 2 tbsp

(Hing) Asafetida a pinch

Directions:

Soak the kidney beans (karamani or Cow gram) for 4 to 5 hrs or soak over night.

Wash the beans in water and drain the water. Pressure cook the beans and just keep for three whistles. Drain away the water by using strainer.

Add oil in a pan, add mustard seeds, urad dal, slit green chillis, broken red chillies,curry leaves, Hing, add onions and stir for few seconds.

Now add cooked beans and stir for few seconds.

Add salt to taste.

Finally add grated coconut and stir for a while, and now the beans is ready to eat.