MASALA NOODLES

                   MASALA NOODLES
Ingredients:
1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil
How to make masala noodles:
Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water.
Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green
chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve
immediately.

BOMBAY SANDWICH RECIPE

Bombay sandwich is very easy to make and is a quick
snack dish. On white bread green chutney and butter is
applied and then thinly sliced tomatoes, onions rings,
cucumber and potatoes are sandwiched between the
bread slices. Can be enjoyed with green chutney and
ketchup.
Makes : 2 Sanwiches
Cooking time : 10-15 mins
Ingredients:
4 slices of bread
4 tsp butter
1/2 cup green chutney
2 boiled potatoes (pilled and sliced thick)
1/2 cucumbers (thinly sliced)
2 tomatoes (thinly sliced)
1 onion (sliced very thinly)
1 tsp chat masala
1 tsp red chili powder
1 tsp salt
2 tsp zero size sev
For Green Chutney
3 green chillies
Few Sprigs of mint leaves
1/2 bunch of coriander leaves
salt to taste
1 tsp Lemon Juice
How to make bombay sandwich with green chutney:
For the green chutney- grind together green chillies,
mint leaves, coriander leaves, salt and lemon juice to
a smooth paste.
Trim off the edges of each slice of bread, apply 1 tsp
of butter and 1/2 tsp of green chutney on each and
keep aside.
Place the slice of bread, with the buttered slide facing
up , on a clean flat surface.
Arrange few cucumber pieces over it and sprinkle 1/4
tsp of chat masala over it.
Arrange two slice of onion, 2 slice of potato and 2
slices of tomatoes over it. Sprinkle salt and red chili
powder over it and again evenly sprinkle chat masala
over it.
Place the other slice of bread with the buttered side
facing downward.
Cut into four equal parts and on top sprinkle 0 size
sev over it.
Or If you want you can even toast or grill them in a
griller with butter smeared on both sides and then
sprinkle some 0 size sev on it.
Serve immediately with ketchup and green chutney.

FRENCH FRIES RECIPE

Ingredients:
6 large baking potatoes, cut into strips
Oil for deep frying
Salt
How to make french fries:
Cut the potatoes into strips of about 1/3 to 1/2-inch
thickness and width
Soak potatoes in ice cold water for 1 hour at room
temperature. Drain well; pat dry with paper towels.
Heat oil in deep fryer to about 375°.
Place potato strips in a single layer in deep fry
basket; fry in hot oil for about 4 minutes, or until
golden brown and tender.
Drain the homemade french fries on paper towels
then keep warm in the oven while frying remaining
batches.

MASALA OMELETTE

Ingredients:

2 Eggs
1 meduim sized chopped Onion (Pyaj)
1 small sized chopped Tomato (Tamatar)
2 chopped Green Chilli (Hari mirch)
Salt to taste
1/2 tsp Garam Masala
A pinch of Curry Powder
1/2 tsp Cumin Seed Powder (Jeera)
1 tsp Olive Oil

How to make masala omelette:

• Beat the eggs thoroughly in a basin.
• Add the onions, tomatoes and the green chillies. mix thoroughly.
• Add the garam masala powder, curry powder and salt. mix well.
• Heat the oil in a non stick pan and add the cumin seeds.fry for a few seconds over a medium flame.
• Pour the egg mixture and cook on both sides till light brown in colour.( reduce the flame) serve hot

EGG PARATHA

                 EGG PARATHA RECIPE
Ingredients:
Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste.

How to make egg paratha:
Make dough out of whole-wheat flour (atta),1tbsp oil
and salt as you would do for any paratha/roti.
Make dough 30 minutes before and cover it with
moist muslin cloth.
Take a Ping-Pong ball size lump of dough. Now roll it
slightly using dry flour.
Now nicely spread little oil over it and fold it in a
semi circle shape.
Spread little oil again and fold it along the length and
roll it in a triangle shape.
Cook on a pre-heated Tawa (griddle). Turn it.
Pierce the egg from the top. Now slowly open the
layer of paratha and pour the egg on it.
Spread butter/oil on this side and let it get golden.
Similarly cook on the other side till golden brown.

RICE KHICHDI RECIPE

Learn how to make nutritious and tasty Khichdi with toor dal and rice.

Ingredients:

2 cups rice

1 cup toor dhal

5 cloves

1 cinnamon

5 cardamom

2 finely sliced onion

6 to 8 small size tomatoes

4 slitted into halves green chillies

12 to 15 mint leaves

1/2 bundle corriander leaves

1 tsp garlic paste

1 1/2 tsp ginger paste

salt to taste

1/4 cup veg. oil

a few curry leaves

3 cups water

a pinch of turmeric powder

How to make rice khichdi:

• Wash and cook dhal with a pinch of turmeric powder. Set aside.
• Don't discard the cooked dhal water.
• Fry the onions, cloves, cinnamon and cardamom.
• When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves.
• Keep the remaining corriander leaves for garnishing.
• Add salt, ginger and garlic paste. Fry for 2 minutes.
• Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
• Add the cooked dhal, mix well and add 3 cups of water.
• Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.
• Garnish with chopped corriander leaves and serve hot.

Indian Style Dry Chicken

                                     Yummy looking isn't it. Taste real good with butter Chapatti

Look at the dart board, used as a back ground. Amateur Photography haha.
Recipe will be updated soon.

The Recipes:

This is a Onion Based Gravy.
4 medium sized onions for 1 kilo chicken.
More onions and the dish will be sweetish. Go ahead if you want your chicken sweet :)


For the garnish:

Add 1 tsp Dhania Powder
Add 1 tsp Jeera Powder.
Add 1 tsp Chilli Powder.
Add half tsp haldi Powder.
Add 1 tsp garlic Crushed.
Add 1 tsp ginger Crushed.
Salt to taste.
1 tsp vegetable Oil.
Mix well and keep in fridge or outside for 2 hours.

4 Onions finely chopped Keep Aside.

Heat Oil in a Wok. I always cook my chicken in a Wok or Kadhai.
The bottom of the cooking vessel has to be thick so that heat distributes evenly.

I use about 3 TBS vegetable oil. Should be enough.
A trick to cook in less oil. Only fry 1/3rd of the onions. Put the rest later.

Crackle 1 tsp jeera and mustard seed in the oil.
Add about one onions portion from the chopped onions and fry till golden brown.

Add 5 green chillis sliced in halves.
Fry for 30 seconds in medium heat.
Add rest of the onions and fry for couple of minutes.
Increase the heat.

Add the chicken and Quickly mix.
Let it mix well. Stir well, such that all the chicken pieces are turned.

Cover the vessel and cook for 15 minutes in low heat.

Now open the lid, and increase heat.
Add 2 tomatoes finely chopped(Optional).
Cook till most of all the juice from the curry have evaporated.
Keep Stirring/mixing.
Add 1 tsp of off-the-shelf Chicken masala.
Cook for couple of minutes after you add masala.

Garnish with coriander for better smell.
I didn't.. Ran out of coriander :)
Bachelor's kitchen you see!!