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.

Vegetable Upma

You will need
Upma Rava- 1 Cup
Veg or olive oil- 1/4 Cup
Water- 2 cups
Mustard seeds-1/4 Tsp
Cumin/Jeera seeds- 1/4 Tsp
Dried whole red chilly-2
Urad dal and Channa dal mixed together -1 Tsp
Ghee-1/4 Tsp
Curry leaves-4
Gr chilly-4
Coriander leaves-1 Tsp
salt to taste
Sliced onion-1/2 cup
Tomatoes-1 small-chopped
Cook the carrot & peas together in the microwave on a high for 3 mins adding sufficient water.
carrot-1-cut into cubes
green peas-2 tbs
Juice of half a lemon-sans seeds
Method:-
Heat oil and ghee in a non stick pan.
When the oil is hot add mustard,cumin seeds,whole red chilly,urad&Channa dal.Saute lightly.Keep the flame on simmer.
Add the sliced onion ,slit gr chillies,curry leaves.Add a pinch of salt and saute.
When the onions have turned golden in color add the cooked vegs.
Now, 2 cups water,once the water begins to boil add upma rava.Stir in well and check for salt.Cover lid and cook for 7 mins.Make sure the rava doesn't stick to the pan and burn.Once the rava is cooked turn off the heat.Garnish with chopped coriander leaves and 1 tbs lemon juice.Serve hot.

Mushroom curry

Ingredients:

Mushrooms-250 Gms-Mushrooms are not to be washed.Just wipe them with a dry kitchen towel to remove any dirt.Cut them into pieces.Discard the stem.
Onions-chopped-1 cup
Tomatoes- chopped-1/2 cup
Scallions-1/4 cup
Garlic&ginger paste-1tbsp
Spices:
Bay leaf-1
Coriander powder-2 tsp
Cumin powder-1 tsp
Turmeric-1 tsp
Chilly powder-1/2 tsp
Cooking oil-2 tbsp
Salt to taste
Method:-
1)Heat oil in a pan.When hot add the bay leaf,chopped onions add a pinch of salt.
2)When onions are golden brown add the garlic&ginger paste.Fry well.Make sure the paste doesn't not stick to base of the pan.
3)Now,add the chopped tomatoes.Cover and cook for 5 mins.When the tomatoes are soft in texture add the powders.Mix well.Add salt and check as per your taste.
3)Now,add the mushrooms and cook on a low heat for 5 mins.Mushrooms sweat so there is no need to add water.Once they are cooked add the chopped scallions.You will know the mushrooms are cooked when they become soft in texture and darken in color.Cook for an additional 2 mins.Remove from heat and serve hot with naan,toasted bread or fried rice.

potato masala curry

Spicy side dish make with potatoes,tomatoes,onions and spices.
Serves-4
You will need for this preparation:-
Pototoes 3 medium-cut onto cubes with the peel on(optional)I like it will the peel on.The peel is fibrous and nutritive.
Tomatoes-chopped
Onions-chopped-1
Garlic-2 clove chopped
Ginger-1 inch grated
Bay leaves-2
cumin seeds-1/4 tsp
mustard seeds-1 tsp
coriander powder-1 tbsp
chilly powder-1 tsp
turmeric powder-1/2 tsp
Juice of half lemon

Cooking oil-4 Tbsp
Water-100 ml
Method:-
1)Heat oil in a non stick pan or kadhai.When the oil is hot add mustard seeds,cumin seeds.Once the mustard seeds begin to crackle add the chopped onions,when the onions are golden brown in color add the grated ginger,chopped garlic and mix well,add salt.Stir and make sure the garlic and ginger do not stick to the base of the pan.
2)Now,add the powders ie.,chilly pwdr,coriander pwdr and turmeric pwdr.
3)Add the chopped tomatoes,fry well on a low heat/flame for 5 mins.Add lemon juice without the seeds.Now add the cut potatoes.
3)Stir well so that they are coated thoroughly with the masala.Add some water to this,cover and leave to cook for 10-15 mins,keep stirring intermittently.
You know the potatoes are done when they begin to crumble and are soft in texture.Add some more water if the potatoes need to be cooked for a while longer.Once done turn off heat/flame,garnish with chopped coriander leaves.
Serve hot with rice/Chapati.

Dharmapuri Fish masala

This preparation requires a bit of patience on your part.Do not attempt to cook it on a high heat/flame as the masala could get burnt.Make sure you add that little extra oil and trust me you will not regret it.This truly enhances the flavor and texture of the delicacy.

Ingredients:-
Fish-Catfish/Pomfret/Tilapia/Rahu-cut into bite size pieces
Salt to taste
cooking oil-8 Tbsp( you will need more oil)this enhances the taste
mustard seeds-1/4 tsp
cumin seeds-1/4 tsp
6 curry leaves
Grind the below ingredients to a fine paste with little water.
Onion-1/4 if you are using jumbo size
1/2 if you are using medium size
1 if you are using small size
tomatoes-1 medium size
coconut-grated-1 & 1/2 tbsp
sambhar powder-1 & 1/2 tbsp( any sambhar pwdr)
Garlic-4-6 cloves
Peppercorns-10
Cinnamon-3" two sticks
Tamarind concentrate-1/4 tsp
Green chilly-3 small
Method:-
1)Heat oil in a kadhai.When the oil is hot add mustard seeds,cumin seeds and 4 curry leaves.
2) Once the mustard seeds begin to crackle add the ground masala.Keep the heat/flame on low.Caution:be careful while adding the ground raw masala paste to the hot oil.There are chances the oil could splutter.Therefore keep the heat/flame on a low.Mix well and cover.Remove lid every 3 mins and stir well,to make sure the masala doesn't stick to the base of the pan.
3)A yellow froth will begin to float.Gradually the froth will disappear and tiny droplets of oil will begin to appear.This is an indication that the masala is cooked.
Stir well,and once the masala begins to thicken add salt.Then add the fish.You may add little water if you feel the curry is too thick in consistency.
Cover and cook.The fish will loose some of its moisture.Cook for 10 mins.Check if the fish is cooked by cutting a fish piece.If the flesh is white all through,the fish is done.
Simmer on low heat/flame for another 5 mins and turn off.Garnish with 2 curry leaves& 2 whole dried red chilly.
Serve hot with Rice/Dosa or Idli

Brinjal Stir fry

Ingredients
1/4 Kg purple brinjals,slice them into small pieces
1 Tbsp oil
salt to taste
For seasoning
1/2 tsp mustard seeds
3/4 tsp cumin seeds
12/15 curry leaves
Make a coarse paste
2 small onions
3/4 green chillies( adjust according to taste)
3/4 garlic cloves
1" ginger pieces
2 tsp coriander leaves
1 Tbsp mint (optional)
Method :-
1) Heat half a tbsp oil;in a cooking vessel.Add the sliced brinjals & stir fry them till they are 3/4 th cooked.Constantly stir fry to ensure they don't burn or stick to the pan.
Add salt and turmeric powder and remove.
2)In the same pan,add the remaining oil.Add the mustard seeds and let them pop.Add cumin seeds and curry leaves and toss for 8/10 secs.
3)Add the ground paste and saute for 8-10 or till the rawness of onions disappears.
4)Add the stir fried brinjal pieces and combine well and let it simmer for 10 mts.Stir in between.Adjust salt.
5)Garnish with coriander.Serve rice.

Vegetable Biryani

Recipe coming soon

Mirchi ka salan

Ingredients:
Green chillies - 10, washed, slit, seeds removed(optional,if you wish the curry not to be too hot)
Khus Khus/Poppy seeds - 1/2 tsp
Till/Sesame Seeds - 1 tsp
Dhania/Coriander seeds - 1 tsp
Zaara/Cumin seeds - 1 tsp
Peanuts - 1/3 cup
Tamarind Paste - 1/2 cup
Unsweetened Shredded Coconut - 2 tbsp/Coconut milk - 1/3 cup
Onions - 5, medium, sliced thick
Canola/Vegetable/Sunflower Oil - 3/4 cup
Salt - 2 tsp
Red Chilli Powder - 1 1/3 tsp
Turmeric - 1/3 tsp
Curry leaves - 8
Black Cumin seeds - 1/3 tsp
Kala Jeera/Dried Red chilli - 2
Kalaunji - 1/3 tsp
Coriander leaves - for garnishing

Method:
Heat 2 tbsp oil in a large non stick pan and add the green chillies and a little pinch of salt (to retain the green color of the chillies). Wear an oven mitt in your hand, step back, and carefully stir fry the chillies for three minutes. With a slotted spoon, drain and remove the green chillies into a plate.
In the same pan with some oil in it, add Khus Khus, Sesame Seeds, Coriander seeds, Cumin seeds, Peanuts, Shredded Coconut (if you are using Coconut milk add it later), and stir fry it on medium heat for 3-4 minutes again. Remove into a blender container. Let it cool.
Now again in the same pan add onions, and stir fry them. Do not add any oil. Let the onions caramelize on themselves. Keep giving them a stir every two minutes. Once the are golden brown, remove them into the same blender container in which the roasted spices were kept. Let it all cool down.
(If you are using Coconut Milk, add it here to the blender). Add tamarind paste to the blender container contents. Blend the mixture once cooled adding a few drops of water if needed to aid in the blending, and make it into a smooth paste. It should not be coarse. and do not make the mixture too watery adding more water. It should be thick enough.
Now in the same pan at medium heat, add the remaining oil, and throw in the Dried red chillies, Kalaunji, Black Cumin seeds and Curry leaves. Once they splutter, pour some of the mixture into the pan, and immediately cover the pan with a lid for a minute. Lower the heat. This is done for the mixture to absorb all the flavor from the (tempering).
Add the remaining mixture and mix it well. Cover the lid again for two to three minutes.
Now add the salt, red chilli powder, turmeric, and mix well. Stir fry it for a few minutes till till it leaves oil.
Now add the earlier fried green chillies and mix it, so that the mixture goes into the slit of the green chillies. Be gentle in stirring.
Pour about two to three cups of water to the mixture until you get the desired consistency. The traditional method is to keep the curry only a little bit watery. Do not add too much water. It should have a pasty, not too thick, not too watery consistency.
Let it cook covered for 5 minutes. Garnish with fresh coriander leaves and Serve.
Basmati Rice /Plain Long White Rice

Bindi/Okra Fry

Ingredients:-
Mustard seeds-1/4 tsp
Bindi/Okra-250 Gms
Chopped onions-2 tbsp
Curry leaves-5
Gr. chillies-2 Slit
Kitchen king masala-from Everest or MDH-2 Tsp
salt to taste
chopped coriander leaves for garnish
Chopped garlic-2
cooking oil-2 Tbsp (we need more oil here,to reduce to stickiness in the veg,some ppl use 1 tsp of curd,but I prefer using oil)
Method:
Heat oil in a non stick skillet.
Add mustard seeds,once they begin to crackle add curry leaves,garlic,gr chillies& chopped onions.
Fry well,add a pinch of salt to the onions,once they turn golden in color,add the chopped Bindi/Okra.Fry thoroughly on low to medium heat.Add little water,cover & cook for 10 mins.You can add little more oil or curd,depending on your preference if the veg is still sticky.
Remove lid & add kitchen king masala.Mix well.Once the masala has blended well,check for salt and check if the veg is cooked.Mix well.Turn off the heat.Garnish with chopped coriander leaves.
Serve hot with rice or chapatis

Gongura fry

Ingridients:
Gongura leaves-2 Cups-chopped
Chopped onions-1 Cup
Garlic-Whole-5
Curry leaves-5
chilly powder-1/2 Tsp
Gr.chilly-5-slit with the seeds on
salt to taste
Turmeric powder-1/4 Tsp
Method
Heat cooking oil in a non stick skillet.Add mustard seeds,Once they begin to crackle add curry leaves,whole garlic,chopped onions and slit Gr.chillies.Fry well till the onions are golden brown in color.Now,add the chopped gongura leaves.Add a pinch of salt in order to retain the color of the leaves.
Cover and allow to cook for 10 mins.Remove lid and mix well.Check for salt.The leaves will shink in size.Add turmeric and chilly powder.Mix well.
Serve hot with rice and cooked daal

Pav Bhaji

Bhaji Preparation
Chopped onions-1/2 cup
Chopped tomatoes-1/2 cup
Boiled potato-1 medium-skinned and cut into cubes
frozen or fresh peas-1/4 cup
Gr.chillies-4
Chilly powder-1/2 Tsp
Garam masala powder-1/2 Tsp
Pav bhaji masala-1 Tsp
Chopped coriander leaves-1 Tsp
Lemon-One slice
salt to taste
ginger-garlic paste-1Tbsp
Cooking oil-1 Tbsp
Butter-1Tsp
30 ml-water
Method:
Heat oil and butter in a pressure cooker.Add ginger garlic paste,chopped onions,fry well,add a pinch of salt.Once the onions have turned golden brown in color add the chopped tomatoes and gr.chillies.Once the tomatoes begin to become soft,and leave out oil add garam masala,chilly powder,turmeric,pav bhaji masala powder&salt.Saute well.Now,add the frozen peas/fresh peas & boiled potatoes.Mash the potatoes.Add little water and pressure cook for 2 whistles.Garnish with chopped coriander leaves and lemon juice.
Serve hot with toasted bread,raw onions and a slice of lemon.

Brown Chole stir fry-healthy low cal

Soak brown chole or sundal over night.1 Cup
Pressure cook the following day with 3 cups of water.Drain and store the water.This water is rich in vitamins.I use this for rasam.It's tasty and healthy.
For the stir fry:
1/2 cup chopped onion.
curry leaves-4
Mustard seeds-1/4 tsp
cumin seeds-1/4 tsp
Cooking oil-1Tsp
slit gr.chilly-3
dash of lemon juice-1/4 tsp
Heat oil in a pan,add the mustard seeds,cumin seeds,gr chillies and the curry leaves.Fry for 2 mins then add the chopped onions,fry well.Add the chole and fry for further 2 mins.Season with salt,turn off the heat.Garnish with coriander leaves and a dash of lemon juice.Serve hot with rasam &rice

Veg Samosas

You will need:-
Store purchased spring roll sheets Or you could use your chapati dough,however please note that if you are using your homemade chapati dough,you will deep fry the samosas.Therefore I recommend you use the spring roll sheets instead.Prepare the samosas by just shallow frying.This saves you oil and is less oily to eat too.

For the filling you will need:
2 Large potatoes
1 Cup finely chopped onions.
3 chillies-chopped finely
scallions-1 Tbs
Garlic-finely chopped-1 Tbsp
ginger-1" finely chopped
Mustard seeds-1/4 Tsp
cumin seeds-1 Tsp
Curry leaves-2-chopped
Coriander leaves-1 Tbsp-chopped
lemon juice-1 tsp
Salt to taste
Hing powder-a pinch

Boil 2 large potatoes in the P cooker.Remove the peel and mash the pulp and keep aside.Sprinkle a dash of lemon juice.This will help the pulp from discoloring.

Method:
Heat 1 Tbsp oil in a non stick pan.Add the mustard seeds,cumin seeds,curry leaves hing powder.Allow the mustard seeds to crackle.Now,add the chopped onions,gr.chilly scallions,garlic ginger.Once the onions are golden in color add turmeric powder and 1 Tsp chilly powder.Mix well.Now,add the mashed potatoes and mis well.Make sure the potato doesn't stick to the base of the pan.
Season with salt.Turn off the heat and garnish with the chopped coriander leaves.

Cut the thawed spring rolls sheets into small cones,fill with the cones with filling.Seal the top of the cones by wetting your fingers.
Heat oil for shallow frying ,when hot shallow fry the samosas,turn the samosas once in 3 mins.When golden brown.Remove from heat,transfer to a kitchen towel.Serve hot with coriander,date&mint chutney.

Chettinad Chicken

You will need the following for this preparation:-
1 Kg Chicken,washed and cut into bite sized pieces
1 Cup chopped onions
1 Cup chopped tomatoes
1/2 tsp turmeric powder
10/12 curry leaves
1 Cup Coconut milk(from 1/2 coconut)
fresh coriander leaves for the garnish-Chopped
salt to taste
1 Tbsp oil

1)Make a paste of the following for the gravy
2 Green chillies-3/4 depending on the spice intake
8 garlic cloves
1" ginger
2 Tbsp poppy seeds (soak in warm water for a minimum of 10 mins )

2)Roast and make a fine powder of the following
1/2 tsp pepper corns
1/2 tsp cumin/jeera seeds
3/4 tsp fennel seeds
1&1/2 tbsp coriander seeds
6-8 dry whole red chillies
2 cardamoms
1" cinnamon
6-7 curry leaves
1/2 tsp Oil
Method:-
Heat oil in a cooking vessel preferably non stick,add the chopped onions and curry leaves and saute till the onions are golden brown in color.Add the ground chilly paste ( point 1) and cook for a min before adding the chicken and cook on high flame for approx 4 mins,and do stir the chicken once in a while.
Reduce to medium heat,add salt,turmeric pwdr and tomatoes,combine well.
Let the chicken cook in this for 4/5 mins uncovered.
Now,add the coconut milk and transfer the contents to a pressure cooker.P cook for 4 mins or until single whistle.Open lid and combine well.
Finally add the ground masala powder in point 2 cook for 3 mins.Turn off heat and garnish with chopped coriander leaves.Serve hot with dosa/Idli/Chapati or rice

Veg Spring rolls

You will need:
Store purchased frozen spring roll sheets( you will find this in the freezer section)
Remove from the freezer and allow to thaw for 30 mins,then carefully separate individual sheets and keep aside for use.
Veges needed for the filling:-
Cabbage-finely chopped/grated 1/4 cup
Carrot-finely chopped /grated 1/4 cup
Beans- - " - 1/4 cup
Green chilly 2-slit
Garlic-finely chopped-2 Tbsp
Ginger-Finely chopped-2 Tbsp
Onions-1/2 cup-finely chopped
Spring onions(they are called scallions in the US)-1/4 cup-finely chopped
Soy sauce-1 tsp
white vinegar-1 tsp
shiraka sauce or chilly sauce-2 tbsp or depending on your spice intake

Method:
Preparing the filling:-
Heat oil in a wok or a kadai.Keep the flame or heat on high.
Add chopped garlic,ginger,chillies and onions,saute for a minute,then immediately add the veges and spring onions.Saute for 3 mins.Sprinkle water and reduce heat to medium.Cover& cook for 5 mins.Make sure the veges do not stick and burn at the base of the pan.Once the veges are cooked add the soy sauce,shiraka/chilly sauce and white vinegar.Saute for further 3 mins.Check for salt.Since the soy sauce has already a certain amount of salt you need to be careful while adding salt to the cooked vegetable mixture.Allow the mixture to cool.
Now,spread out each sheet,follow the instructions given on the reverse of the package for rolling the sheets with the filling.each filling size -1 Tbsp -Do not over fill as this can tear the sheet.

Frying instructions:
Heat 8 Tbsp cooking oil ( preferably peanut oil)-in a shallow pan, and shallow fry the rolls.Do not over heat the oil as this will burn the rolls. Keep the flame/heat on a low.Drain out and transfer to a kitchen paper towel.
cut into pieces and serve hot with tomato ketchup.

Chikudkai curry

For this preparation you will need.
Chikudkai-100 Gms-cut to pieces
Onion-1/2 medium-chopped
Spring onion-1/4 cup-chopped
Sambhar powder-1Tbsp
Garlic-2 Cloves-whole
Curry leaves-4
Coriander leaves-chopped-1 Tsp
Salt to taste
Cooking oil-2 Tbsp
Method:-
Heat oil in a pan.Add the chopped onions,slightly pounded garlic cloves and the chopped spring onions.Saute till the onions are golden in color.Add the curry leaves.Now,add the chikudkai.Add 1/2 cup water.Cover and allow to cook.Add a pinch of salt.
Once the chikudkai is cooked add sambhar powder,mix well.Check for salt.If more salt is needed as as desired.
Garnish with chopped coriander leaves.
Serve hot with rice or chapatis.

Hyderabadi Spicy egg curry

You will need:
Eggs-6 -hard boiled
Cooking oil-4 Tbsp
Shah Jeera(black jeera) or white jeera-1/4 tsp
curry leaves-8-10
Sesame/till seeds-1&1/2 tbsp
Fresh coconut-1 Tbsp
Poppy seeds-1 tbsp
pinch of methi seeds
1-2 whole dry red chillies
Garlic cloves-chopped-4
Green chillies slit-2
1/2 chilly powder
1/2 jeera powder
Coriander powder-1 tsp
Turmeric powder-1/3 tsp
1&1/2 tbsp tamarind paste
1 cup water-as required
salt,1/4 tsp garam masala powder
Method
1) Heat 2 tbsp oil in a pan and add the boiled eggs and fry for 2 mins and remove from heat.Cut into halves.
2) Dry roast:
Sesame seeds and poppy seeds for 4/5 mins.Grind sesame seeds,poppy seeds,fresh coconut & roasted peanuts to a fine paste adding some water.Keep aside.
3) Heat 1 & 1/2 Tbsp oil in a pan.Add cumin seeds and let them splutter and then add methi seeds,curry leaves,dry red chilly,green chilly and chopped garlic,fry for 20 secs,and then add the ground paste.Saute till oil separates., ie appox 7-8 mins on medium heat and stirring it constantly so that it doesn't burn.
Now add:
Chilly powder
turmeric powder
Coriander ( dhaniya powder)
Cumin ( jeera )
Saute again for30 secs
Add the boiled eggs and mix well.Add tamarind paste and let it cook over low flames for 4/5 mins.Now,add 1 cup water and salt and cook for 10/12 mins.
Last,add garam masala.
Serve hot with plain,white rice,paratha

Lemon&walnut cake

You will need

Potato Curry

Ingredients
Potatoes-2-Chopped into cubes-remove the skin.
Besan (Gram flour)-1 Tbsp
chilly powder-2 tsp
Cumin seeds-1 tsp
Butter-1 tsp
Oil-1 Tbsp
chopped onions-1/4 cup
Tomatoes-Chopped-1 cup
Dash of lemon
Chopped coriander leaves-1 tbsp
Method:
Mix the besan in 2 Tbsp of water,dissolving any lumps.Keep aside.
Heat oil and butter in the pressure cooker.Once the oil is hot and the butter has completely melted add the cumin seeds, chopped onions,turmeric and chilly powder.Saute for a 2 mins,allow the onions to turn golden in color.Now,add the chopped tomatoes.Saute for a while .Now,add the cubed potatoes,besan paste,salt to taste and 1/4 cup water.Pressure cook for 3 whistles..Once cool remove the cooker lid mix well and garnish with a dash of lemon and sprinkled coriander leaves.

Quick egg curry

Ingredients
Eggs-Boiled and shelled-4
Spring onions-1 Tbsp
Onions-Chopped -1 Cup
Chilly powder
Coriander powder
Nutmeg powder
Turmeric powder
Garlic
Ginger garlic paste
Cooking oil
salt to taste
Tomato-1 ripe-Medium size
Method:
Cut the boiled egg into small pieces.Keep aside.
Heat oil in a non stick skillet.Add the chopped onions,saute for a minute.Now,add the chopped ginger-garlic paste.Saute for a minute longer.Now,add the chopped garlic.Saute and make sure the onions are golden brown on color.
Add the chopped tomato and cover lid.Allow the tomatoes to become soft.Now,add the powders,ie.,turmeric pdr,chilly pdr,coriander pdr and the nutmeg pdr.
Saute and mix the powders well.Add little water to avoid the masalas from burning to the base of the pan.
Now add the spring onions and mix well,Add the cut boiled eggs and add salt to taste.
Serve hot with chapatis or rice or even toasted bread.