Tuna fish Stir fry

You will need:-
Canned tuna(you can buy tuna canned in olive oil or water)-1 Can
Curry leaves-4
Green chillies-2
Ginger garlic paste-1 tsp each
Chilly powder-1 tsp
Coriander powder-2 tsp
Garam masala-1/2 tsp
Turmeric powder-1/4 tsp
Tomato-1/2 cup
Onions-chopped-3 tbsp

Method:-
Heat pan,if you are using tuna soaked in olive oil,use the same oil to cook the dish,or else use any cooking oil,1tbsp,when hot,add the chopped onions,ginger garlic paste,curry leaves,green chillies and the drained fish,saute for a while,now,add the tomatoes,powders,stir well.cover and cook for 5 mins.Once the fish begins to slightly leave oil,check for salt.
Turn off the heat.Serve hot with chapatis/rice

Carrot,peas Palav

You will need:-
Carrots-cut into cubes ( all the pieces should be of the same size of that they cook at the same time)
peas-1/2 cup
Rice-2 cups
water-4 cups
Soak the rice for 30 mins,drain and keep aside.
Onions-sliced-1 cup
Tomatoes-2 cups
biryani masala powder-1 tbsp
salt to taste
butter-1 Tbsp
Cooking oil-3 Tbsp
Ginger-Garlic paste-1 tbsp each
Chilly powder-1/4 tsp
green chillies-6
Method:-
Heat oil in a large cooking sauce pan.Add the sliced onions and curry leaves,once the onions are golden brown add the ginger-garlic paste.
Fry well,now add the carrots and peas.Add 30 ml water,cover and cook.
Once the carrots are cooked add the chopped tomatoes,biryani masala powder salt and green chillies.
Once the tomatoes are mushy and are soft in texture,add the drained rice,add salt to taste,4 cups of water,butter,chopped coriander and dried pudina leaves or fresh pudina and little kasuri methi.Stir lightly.Cover and allow to cook 15 mins.Do not attempt to uncover.
After 15 mins,open and serve hot with raita or just eat it plain.

Palak and Tomato curry

You will need :-
Mustard seeds-1/4 tsp
Cumin seeds-1/4 tsp
Tomato-3/4-chopped
Onions-chopped-3 Tbsp
Palak-250 Gms
Chilly powder-1 Tsp
Turmeric-1/4 Tsp
salt to taste
Method:-
Heat oil in a non stick skillet.
Add the mustard seeds,cumin seeds.Add the chopped onions when the mustard seeds begin to crackle.Once the onions are golden brown in color add the chopped tomatoes.Once the tomatoes become soft in texture add the chopped palak leaves,cover and allow to cook.There is no need to add water as the palak leaves out water.Season with salt,chilly powder and turmeric powder.Serve hot with rice or chapati

Capsicum/Bell pepper&Egg stir fry

You will need:
Capsicum/Bell pepper-1 medium size-de-seed and chop into cubes
Onions-3 Tbsp
Ginger-garlic paste-1 Tsp
Green chillies-slit-3
Ground pepper powder-1 Tsp (adjust for mildness or spiciness)
Chopped coriander leaves-1Tsp
Egg-3-white&yolks beaten together in a bowl with the help of a fork or a whisk for 1 min.Keep aside.
salt to taste
Cooking oil-Olive oil-4 Tbsp
Serves 3
Method:-
Heat oil in a non stick skillet.
Add the chopped onions when the oil is hot.
Saute till golden brown in color.
Now,add the ginger garlic paste.Add the cubed bell pepper.Add 2 tbsp of water.Cover & cook for 7 mins or till the bell pepper is soft in texture.
Add the slit green chillies.
Add the beaten eggs and allow to become fluffy for 1 min.Now,stir well and make sure the egg doesn't stick to the base of the pan.
Add the ground pepper powder.Season with salt.Mix well.Garnish with chopped coriander leaves.
Serve hot with chapati for breakfast.

spicy Capsicum/Bell pepper stir fry

you will need:-
Capsicum/Bell peppers ( green)1-de-seeded and cut into small pieces
Onions-3 Tbsp-finely chopped
Tomato paste-1 Tsp or fresh tomato-1 tbsp finely chopped
Kitchen king masala (Everest or MDH masala)available in all Indian groceries-1 Tbsp or if you do not have this,you may use garam masala and chilly powder-1Tsp and 1/2 tsp respectively
Cooking oil 2 Tbsp-Olive oil
Garlic&ginger paste-1 Tsp each
Water 4 Tbsp
Method:-
Heat oil in a non stick skillet.
Add the chopped onion,saute till golden brown.Add the ginger&garlic paste.Saute for 2 mins,then add the cut bell peppers.Saute for 2 mins,add water,cover with a lid and cook for 7 mins or till the bell peppers are tender.
Season with salt and the powders.Note here that if you are using kitchen king masala you can skip the chilly and garam masala powder.Mix well so that the vegetable is well coated.
Check for salt.Garnish with chopped coriander leaves(optional)
Serve hot with Roti/naan bread /chapatis/jeera rice

Rice Sevige/Semiya

Ingredients:-
Rice Semiya/Sevige-1 cup (store bought)This is available in all Indian grocery stores-Look for the MTR brand or any other brand should do just fine
Cook as per instructions mentioned on the reverse of the package,drain and keep aside.
Coconut-dessicated-1 Tbsp
Chopped onion-2 tbsp
curry leaves-4
mustard seeds-1 ts
Slit gr.chillies-5
cooking oil-3 tbsp
cumin seeds-1 tsp
dried whole red chilly-2
juice of 1 lemon -1
Method:-
Heat oil.
Add the mustard seeds, once they begin to crackle add cumin seeds.
Add the slit green chillies,dried whole red chilly,curry leaves and chopped onion.
Add dessicated coconut.Fry well.Make sure you keep the heat on a low to avoid the coconut from burning.
Add the drained semiya.Mix well.Add salt and turn off the heat.Add lemon juice.Garnish with chopped coriander leaves.
Serve hot.