Cheesy Egg Bhurji

Cheesy Egg Bhurji

Ingredients:
2 eggs
1 onion
1 tomato
1/2 capsicum
Finely chopped Coriander leaves
2-3 tsp oil
1 tsp mustard seeds
1 cube cheese (grated)
1 tsp pepper powder
1 tsp turmeric powder
1 tsp red chilly powder
Salt as per taste

Method:
Heat oil in wok and crackle the mustard seeds. Add the finely chopped onions and saute it for a minute or so till the onions become translucent. Add finely chopped tomatoes and mix well with onions. Now is the time to add all the masala and salt. So that onions and tomatoes absorbs the masala. Add finely chopped capsicum and give a good mix. Beat the eggs in a vessel and pour in heated wok so that all the veggies and eggs are coated with masala. Scramble the eggs fast as it tends to stick to wok. Add the grated cheese after removing from flame and give it a good stir. Cheesy egg bhurji is ready to be served with bread or chapati or as side dish.
Happy cooking!

Angoor Basundi

Angoor Basundi

Ingredients:
2 litres milk
250ml condensed milk
1 cup sugar
1 tsp all purpose flour
1/4 cup lemon juice
Dry fruits of your choice
4 cups water

Method:
Boil 1 litre milk and place it on a cooling rack. Once milk has cooled down a bit, add lemon juice little by little and give it a gentle stir. Repeat this process till water and cheese seperates out. Strain the cheese in muslin cloth. Wash the cheese with cold water in muslin cloth itself so that lemon flavour goes out. Now place a weight on muslin cloth so that cheese can be used for preparing angoor out of it. After 2-3hrs, take the cheese out and now comes the fun part. Start working on cheese, knead it for 4-5 mins till surfaces are smooth. Now is time to add 1 tsp of all purpose flour and make small roundels from this. Add 1 cup of sugar and 4 cups of water in a vessel and give it a boil. Once sugar is dissolved in boiling water, add the cheese roundels (angoor) in it, cover it with a lid. Boil this for 15 mins and take this out once they have doubled their size. Now for basundi, boil the milk and reduce it to half its volume. Add condensed milk, blanched and chopped dry fruits. Now add the freshly prepared angoor to this basundi and top this with dry fruits of your choice. Angoor basundi is ready to be served.
Happy cooking!

Masala Dal Khichdi

Masala dal khichdi

Ingredients:
1 cup rice
1 cup moong dal
1 tsp jeera
1 tsp mustard seeds
2 finely chopped onions
1 finely chopped tomato
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp garam masala
Corn nibblets (You can veggies of your choice)
Finely chopped coriander leaves
Oil
Water as per need
Salt as per taste

Method:
Pressure cook the rice and moong dal with jeera, turmeric powder and salt. Heat oil in wok and temper the mustard seeds. Saute the onions till pink. Add tomatoes and pinch of salt so that onions and tomatoes cooks faster.  Add all the dry masala and give a good mix. Once the mixture oozes oil, add corn and cook for few minutes.  Now is the time to add pressure cooked rice and moong dal. Cook this for 8-10 minutes. Masala dal khichdi is ready to be served with pickle and curd.
Happy cooking!

Cheese corn balls

Cheese corn balls

Ingredients:
1 cup grated processed cheese
1 cup mashed potatoes
1/2 cup corn nibblets
2 tsp all purpose flour
2 tsp corn flour
1 tsp mixed herbs
Finely chopped parsley
Bread crumbs
Water as per need
Salt as per taste

Method:
Mix the mashed potatoes, corn nibblets and grated cheese. Add the mixed herbs, finely chopped parsley and salt. Give it a good mix and make small dumplings. Now add all purpose flour, cornstarch and till salt, go easy on salt as cheese dumplings already has salt. Add water to dry flour little by little and make a lump free paste. This flour paste is like binding agent so that cheese doesn't ooze out in hot oil while deep frying. Dip the cheese dumplings in flour paste and then roll in bread crumbs, so that bread crumbs is coated.  Now deep fry this bread crumb coated cheese dumplings in medium flame till golden brown. Cheese corn balls are ready to be served with tomato salsa.
Happy cooking!

Moong dal ke pakode

Moong dal ke pakode

Ingredients:
250 gms Moong dal
Ginger chilly paste
Finely chopped corainder
Oil for frying
Salt as per taste

Method:
Soak moong dal for one to one and half hour. Grind the soaked moong dal to smooth paste. Add the ginger chilly paste and salt to this moong dal paste. Let it rest on counter for 10 minutes. Heat oil in wok for deep frying. Keep the flame on medium, and now deep fry the moong dal fritters till golden brown. Moong dal ke pakode are ready to be served with coriander mint chutney.
Happy cooking!

Soya Masala

Soya Masala

Ingredients:
500 gms soya chunks
2-3 finely chopped onions
1 cup Tomato puree
1 chopped capsicum
1 chopped carrots
Finely chopped coriander leaves
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp garam masala
1 tsp mustard seeds
1 tsp jeera
Oil
Salt as per taste
Water for cooking veggies (as per need)

Method:
Soak the soya chunks in water for 15 mins. Heat oil in the wok and temper the mustard and jeera. Add the finely chopped onions and saute it for few minutes till it turns pink. Add the tomato puree and throw in all the masala and salt and let it cook till onion and tomatoes incorporates well with masala and oozes oil. This is the time to add the soaked soya chunks and chopped carrot and capsicum. Add water if necessary and let it cook for 8-10 minutes. Soya masala is ready to be served with hot phulkas or paratha of your choice. It can be made more gravy consistency if needed to be served with steamed rice, for that add more tomatoe puree.
Happy cooking!

Aloo Paneer Roti

Aloo Paneer Roti

Ingredients:
3-4 boiled potatoes
250gms paneer
Finely chopped corainder leaves
1 tsp Garam masala 
1 tsp Turmeric powder
1 tsp Red chilly powder
Wheat flour
Salt as per taste
Oil/Ghee for dough kneading and frying the rotis

Method:
Grate the paneer and boiled potatoes and mix it so that they incorporate well with each other. Throw in all the masala and salt as per taste and give it a good mix. Add  finely chopped corainder leaves to this paneer and aloo mixture. Add little by little wheat flour to make a chapati like dough. To smoothen out the dough add oil and knead it for few minutes. Once the dough is ready, let it rest on the counter for 10-15 minutes. Make small roundels of this aloo paneer dough and flaten it out like traditional chapati/paratha. Grease your palm with oil incase the dough is sticky and also dust some more wheat flour on the surface. Then heat this rotis on frying pan with greasing it with ghee on each side. Aloo paneer rotis are ready to served with chutney of your choice or can be cherished with hung yogurt.
Happy cooking!