OMELETTE WITH VEGETABLE CURRY

3 no eggs ( beat lightly,

make omelette, cut & keep aside )

A:

Oil for cooking

1 stick cinnamon

2 star anise  

1 onion chopped

1 stalk curry leaves

1 tbsp ginger & garlic paste

1 chili green sliced  

B:

1 tsp chili powder

1 tbsp meat curry powder

1 tbsp kurmah powder

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala powder

( add little water make into paste )

C:

1 potato cut

1 carrot cut

2 French beans / long beans cut

Cauliflower cut

1 tomato cut

Water to cook

Salt to taste

½ cup coconut milk / cream

Coriander leaves chopped

METHOD:

Heat up oil fry cinnamon, star anise.

Sauté onion till brown, add curry leaves,

green chili, ginger & garlic paste fry for

few minutes.

Add B fry for few more minutes.

Now add all the vegetables, water &

salt mix well cover & cook.

When vegetables are cooked add

coconut cream, coriander leaves.

When curry start to boil add cut omelette

stir slowly remove from fire.

Serve with rice or breads.

CRISPY FRIED LOTUS ROOT

1 lotus root mediums size ( peel & sliced thinly )

1 tsp ginger & garlic paste

1 tsp curry powder

1 tbsp rice flour

1 tsp yogurt

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala powder

Salt to taste

Marinate all above ingredients together,

keep aside for 10-15 minutes.

Oil for deep frying

METHOD:

Heat up oil, deep fry lotus root until

golden brown & crispy.

Serve hot as a snack with Tomato Ketchup

or as a side dish for meal.

   

GREEN GRAM DAL & COTTAGE CHEESE DOSA ( SPICY PANCAKE)

½ cup green gram dal  ( pre-soaked,

grind into smooth paste )

¼ cup cottage cheese ( paneer )

¼ cup oats

3- 4 tbsp yogurt

1 onion minced

1 red chili minced

1 green chili minced

1 small piece ginger minced

1 stalk spring curry leaves chopped

1 stalk coriander leaves chopped

Salt to taste

Water to make batter

Mix all the above ingredients well keep

aside for 10-15 minutes.

Oil for cooking

Grated cheese ( optional )

METHOD:

Heat up a nonstick frying pan /dosa pan.

Take ladle full of the mixture, spread like pancake.

Sprinkle few drops of oil around the edges & top.

Let it cook for few minutes until golden brown.

Flip & cook other side, turn sprinkle some

cheese fold & serve.

Serve hot as plain or with any dip 

Chutneys, Curries or Tomato Ketchup.  

FRIED ANCHOVIES MASHED WITH BIRDS EYE CHILIES ( Sambal Ikan Billis Tumbuk Cili Api )

A:

100 gm dried anchovies cleaned & wash

100 gm shallots sliced

10-15 bird’s eye chilies

2 cloves garlic sliced

1 stalk curry leaves ( optional )

Oil for deep frying 

Deep fry all the above ingredients

separately until crispy, keep aside.

B:

Salt to taste

¼ tsp sugar

1 lime juice

METHOD:

Pound A, add in B mix well.

Serve with hot plain rice or as

a side dish for any dish.

DAL CURRY WITH VEGETABLES

A:

½ cup green gram dal

1 potato cut

1 tomato cut

1 carrot cut

1 long beans cut

2 shallots cut

2 cloves garlic cut

5 birds eye chili cut

½ tsp turmeric powder

Salt to taste

Cook all the above ingredients together.

B:

½ cup coconut milk /

3 tbsp creamer

C:

1 sp oil / ghee

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

1 stalk curry leaves

2 shallots sliced

METHOD:

Once A is cooked add B.

When curry start to boil remove from fire.

Heat up ghee /oil, fry mustard seeds,

dried chili, cumin seeds & curry leaves.

Add in shallot & fry till golden brown.

Pour the fried C into the dal curry & mix well.

Serve with Rice or Roti’s.

PURPLE CABBAGE PAKORAS ( FRITTER )

 1 small purple cabbage washed & cut

Oil for deep frying

A:

½  cup chickpea flour

½  cup rice flour

½ tsp white pepper powder

¼ tsp asafetida

½  tsp ginger & garlic paste

Salt to taste

Water to mix

B: Things to mince

1 onion

1 red chili small

1 green chili small

1 stalk curry leaves

METHOD:

Heat up oil.

Mix A into thick paste without lumps,

add B, cabbage  to it & mix well

Deep fry the cabbage in hot oil ( adding

little by little ) until golden & crispy.

Serve hot as a snack with tomato ketchup

or as a side dish for the meal.

SPICED MULTIGRAIN & LEGUMES ( BROWN ) RICE

A:

1 cup multigrain brown rice

( Wash & soaked in hot water for 30 minutes,

stain & keep aside )

B:

½ tsp mustard seeds

½ tsp cumin seeds

1 dried chili cut into small pieced

1 stalk curry leaves

5 shallots sliced

1 green chili cut small

1 tsp ginger & garlic paste

1 sp ghee for cooking

C:

1 cup ideal milk

1 ½ - 2 cups water

Salt to taste

D:

Extra ghee

METHOD:

Heat up ghee fry mustard seeds, cumin seeds,

dried chili & curry leaves.

Add shallots fry till golden brown.

Add green chili, ginger & garlic paste stir for

1 minute.

Now add the stained rice & stir-fry for few more minutes.

In the Rice Cooker add D, rice mix well & cook.

Once rice is cooked add extra ghee & mix.

Cove & keep warm till serve.

Multigrain & Legunes: