Thursday, March 26, 2015

Egg Omelet


4  Eggs
2 chopped Onions    
2 chopped Green Chili    
1 small Tomato    
1/4 cup Milk    
2 tsp Oil    
and Pepper Salt 

:-  Beat the eggs with salt and pepper and add the tomato, onions, and milk and green  chilies. 
          Mix them together
:-  Pour oil in a frying pan
:-  Pour the mix in step 1. Let it cook and turn over till the edges on both sides are crisp and 
          golden brown.
:-  Switch off and serve hot with rice or chapatti / Roti



:- 2 tsp coriander powder
:- 1 tsp red chilli powder
:- 1 tsp turmeric powder
:- salt to taste:- oil to fry
:- 5 -6 bitter gourd
:- 2 medium sized onions
:- 1 tsp dry mango powder

Preparation :

*Give a slit on one side and take off all the seeds.
*Cut karelas into thin slices.
*Wash and rub two table spoons salt all over the karelas and its scrapings.
*Set aside for 3-4 hours.
*Wash completely again and squeeze dry the karelas.
*Heat up oil in kadhai.
*Deep fry the cut karelas till dark brown and crisp.
*Take off the karelas and keep aside.
*Slice onions.
*Heat up 3 tblsp of oil in a kadai.
*Mix in cut onions.
*Stir fry for 3-4 minutes till onions are a little brown.
*Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
*Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
*Mix in salt if needed.
*Serve hot with chappatis.

Aloo palak ( Potato with Spinach )


* 1/2 Kg Spinach
* 1/2 Kg Potato
* 1/2 tsp salt
* 1/2 tsp red chilli powder
* 4 tbsp ghee to cook
* Boil spinach in cooker and belend in a mixer after coooling
* Heat ghee in a pan and add sliced potatoes
* Add salt, red chilli powder and cook it till the potatoes are cooked.
* Add the boiled spinach and cook until you see the ghee coming out.
* Aloo palak is ready to serve hot.
Spinach has high iron content, tasty and healthy!!!! Enjoy
Spinach as its own salt, so while adding salt to the vegetable be careful.



Roti is also known as chapati.
India can be divided into two zones, the rice eating South and the Wheat eating North.The wheat is called "Genhu" in hindi.The whole wheat kernel is finely ground into Atta (used for making rotis, parathas, pooris, and other whole meal preparations). Refined wheat flour or maida (used for preparing sweets, savories, snacks, pastries and certain breads ) and  sooji (used for making sweets like haluas and breakfast items like upma). 
Wheat is also cracked to make cereals like dalia and noodles like sevaiya.

Flour or Genhu is nothing but finely grounded wheat. The key to get a good Roti is a rightly made dough , which should be done by hands only.The dough can be soft, medium or stiff.A stiff dough needs to be kneaded and rested longer and a soft dough needs expert hands to work with.Use the quantity of water as a guide as flours vary in their capacity to absorb water depending on the humidity.

1 cup atta (whole wheat flour)
1/3 to ½ cup water (preferably lukewarm)

Extra flour for rolling 
The Dough :
Put the flourt in a large bowl or an Indian parath. Pour in the water slowly, gathering the flour together until you get a soft and moist dough. put it in a clean surface or platform and knead the dough for about 5 to 6 minutes until you get a smooth, pliable dough. Now divide the dough into 6 round balls.
To Make Roti :
In a small bowl place some atta or whole wheat flour.

Place a tava or a heavy cast iron griddle over medium heat. Take one dough ball, dip it into the flour and roll it into a thin circle, about 5" to 6 “ in diameter. You can use extra flour while rolling the dough to prevent the dough from sticking to the surface.Place the circled dough on the preheated griddle.When small white bubbles appear on the surface of the roti, turn it over with a pair of tongs and cook until the surface bulges with air pockets.With the help of your tongs, lift the roti and toast on both sides over a direct flame for a few seconds until it puffs up.A perfect roti is ready.