Bread Omelet sandwich

Ingredients:

• 2 slices bread brown 
• 1 egg large or 2 small eggs
• 1.5 tsps oil
• Salt as needed
• Pinch turmeric
• Crushed Pepper powder
• 2 tbsps onions chopped 
• 1 tbsp capsicum chopped
• 1 green chili chopped
• coriander leaves 

Method:

Preparation

1. Chop onion, chilies, coriander leaves and capsicum.
   

   
2. Break the egg to it. Discard the shell.Beat the egg.
   

   
3. Add the chopped onions, chilies, coriander, capsicum, salt, pepper powder and turmeric.Beat the mixture once more.
   

   
4. Add oil to a pan and heat it. Pour the beaten eggs and allow to cook until the base firms up.Flip it and fry until the egg is completely cooked.Flip it back and place your cheese slice on the omelette.
   

   
5. Place a bread slice on the tawa and place the omelette along with cheese.
   

   
6. Place another slice of bread and toast until the cheese melts. Cheese will melt very quickly under 2 minutes since the omelette is very hot.Bread omelet sandwich and serve hot or warm with a cup of tea.
   

   

Easy Mushroom Briyani

Ingredients:

• 1 cup mushrooms sliced 
• 2 cups basmati rice or normal rice
• 1 medium onion sliced thinly
• 4 tbsp curd or yogurt
• ½ cup tomatoes 
• 1 to 1½ tbsp ginger garlic paste
• 2 green chilies slit
• 2 tbsp Oil 
• ½ tsp red chili powder
• half tsp garam masala powder
• 3½ cups water 

Whole spices to temper

• 1 bay leaf 
• ½ tsp shahi jeera 
• 2 green cardamoms or elaichi
• 1 cinnamon 2 inch piece – dalchini
• 4 cloves 

Method:

1. Wash and soak rice for at least 30 minutes. Drain the rice to a colander after 30 mins.
   

   

Making mushroom biryani

1. Heat a pan or pressure cooker with oil, add the whole spices – bay leaf, cinnamon, cloves, cardamom, star anise and shahi jeera.
   

   
2. When they begin to sizzle, add onions and chilies and fry till golden.While the onions fry wash and chop mushrooms.
   

   
3. Add ginger garlic paste and fry till the raw smell disappears.Next add tomatoes, turmeric and salt. Saute until they turn soft. 
   
4. Add red chili powder, powdered masala, mint and coriander leaves and fry for about 1 to 2 minutes.
   
5. Pour yogurt and mix well. Transfer mushrooms, fry for 2 to 3 minutes. 
   
6. Add drained rice and pour water. Mix and taste the water. Add more salt if needed.
   
7. Cook covered on a medium high heat till the rice is fully cooked. 
   
   
   
8. Serve mushroom biryani with a raita.
   
   
   

Prawns Briyani

Ingredients:

• 1 ½ cups rice or basmati rice
• 1 small bay leaf
• 2 to 3 green cardamoms
• ½ tsp shahi jeera

marination ingredients

• 250 grams cleaned prawns 
• 1 tsp ginger garlic paste 
• 1/8 tsp turmeric
• ½ tsp biryani masala
• ½ tsp red chili powder
• 1 ½ tsp lemon juice
• very little salt

Biryani gravy ingredients

• 2 to 3 tbsp oil
• 1 bay leaf 
• 1 inch cinammon or dalchini
• 1 small star anise
• 2 green cardamoms or elaichi
• 4 to 5 cloves
• ½ tsp shahi jeera or cumin
• 1 large onion sliced thinly
• 1 tsp Ginger garlic paste 
• 1 medium tomato
• 2 tbsp coriander leaves 
• 2 tbsp mint leaves or pudina chopped
• 1 tsp biryani masala
• ½ tsp red chili powder
• salt as needed

Method:

Preparation for prawn biryani

1. Marinate prawns with ingredients under marination. Keep it aside for 30 minutes.
   

   
2. Soak rice for 30 minutes and Drain completely. Bring 3 to 4 cups of water to a boil along with bay leaf, cardamoms, shahi jeera, 1 tsp oil and salt. Cook the rice until fully cooked, firm & al dente but not mushy. Drain the rice to a colander
   

   

   .

Making graving

1. Heat a pan with oil. Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil.

   
2. Fry onions until brown. Next fry ginger garlic paste until the raw smell goes away.
   

   

   
   
3. Saute tomatoes and mint, coriander leaves in the same pan.
   

   
4. When the tomatoes turn mushy, add chili powder, biryani masala, salt and turmeric. Cook until the oil begins to ooze out.
   

   
5. Add the prawns and fry until the raw smell is gone.Cover and cook for 3 minutes.
   

   

Layering prawn biryani

1. Add half of the rice to the pot.Add the prawn garvy and level it.Add the rest of the rice.Cover cook on low flame for 50 minutes.
   

   
2. Serve hot with raita.
   

Badam ladoo

Ingredients:

• 1 cup almonds 
• 1 cup dried coconut 
• 1 cup jaggery 
• 4 to 5 green cardamoms 

Method:

1. Dry roast almonds on a medium heat until you get an aroma. Set them aside to cool.
   

   
2. Dry roast cardamoms and coconut till you get a good aroma. This takes hardly 2 mins. Do not burn . Set this aside to cool.
   

   
3. Powder almonds, cardamoms and coconut in a blender.
   

   
4. Add jaggery to the powdered almond and coconut powder.
   

   
5. Run the mixer till the mixture becomes warm. It looks oily at this stage.Take small portions of this warm mix and roll them to balls. If the mix cools up, it will be difficult to roll them, so run the mixer again to warm up and then repeat.
   

   

   
   

sorakaya pachadi or bottle gourd chutney

Ingredients:

• 2 cups bottle gourd , chopped
• 1 piece ginger 
• 2 tsp chana dal 
• 2 tsp Urad dal 
• ½ to ¾ cup tomatoes 
• Tamarind  paste 
• 2 red chilies
• 3 green chilies
• Salt as needed
• 1/2 tsp turmeric

Seasoning

• 1 to 2 tsps Oil
• 1 Pinch hing

• ¼ tsp mustard
• 1 red chili ,broken 
• ½ tsp urad dal
• 2 crushed garlic cloves 
• 1 sprig curry leaves
• Tamarind paste as needed

Method:

1. Wash bottle gourd  Chop them to small pieces .
   

   
2. Heat a pan, dry red chilies, roast chana dal and urad dal lightly golden, add sesame seeds and cumin and toss. Make sure the sesame seeds are toasted well. Set these aside to cool.
   

   
3. Add little oil to the same pan and fry green chilies, set aside. Add bottle gourd , fry till they wilt off and the raw smell disappears. Set these aside separately to cool . To the same pan add tomato, salt and turmeric and fry till the tomatoes turn mushy. set this too to cool.
   

   
4. Powder finely the dals,green chilies and red chilies
   

   
5. Blend everything well. If needed adjust the salt.
   

   
6. Add little more oil to the pan, add crushed broken red chili,garlic, mustard, cumin and urad dal. Allow the dal to turn lightly golden. Add curry leaves , hing and tamarind paste.Fry till the leaves turn crisp.
   

   
7. Add the ground chutney and mix well.
   

   

pesara pappu beerakaya Curry

Ingredients:

• 2 cups tender ridge gourd pieces (peel only the veins and keep the skin)
• Half cup moong dal 
• Half cup grated fresh coconut
• 2 green chilies 
• 1 tsp pepper
• 1 tsp.mustard
• 1 sprig curry leaves
• Pinch of turmeric
• Pinch of hing
• Salt to taste
• 2 tbsp. oil

Method

1. Soak dal for 1 hour.
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2. Heat oil in a pan, add mustard, jeera, curry leaves & chilies, hing. Allow them to splutter.
   
3. Add the gourd, salt & turmeric, mix well, fry for a min. close the lid and cook for 2 mins. 
   
4. Add dal, mix well. Close the lid and cook till the dal and gourd is cooked fully. If needed can add ½ cup of water to keep the dal and veggie soft and moist.
   
5. Add coconut and pepper, stir well and cook on a low flame for a min or till the water evaporates fully.
6. Ready to serve with rice or roti.

Aloo baingan masala

Ingredients:

• 2 medium potatoes
• 2 medium brinjal or baingan 
• 1 ¼ cup onions paste 

• ¾ cup tomatoes puree
• 2 tbsp oil
• 1 tsp ginger garlic paste 
• ¾ to 1 cup water
• ¾ tsp chilli powder 
• 1/8 tsp turmeric or haldi
• 1 to 1 ½ tsp garam masala
• 2 tbsp Coriander leaves

Method:

1. Keep the cut potatoes and brinjal in salted water until used. You can make a paste of onions or blanch them first and make a paste to prevent bitterness.
   
2. Heat a pan with oil, saute onion paste.Fry ginger garlic paste until it turns aromatic.Saute tomato puree until the raw smell disappears.
   
3. Sprinkle red chilli powder, garam masala and turmeric. Saute until the mixture begins to leave the sides of the pan.
   
4. Add the drained veggies and saute for 2 to 3 mins. Cover and cook on a low heat for another 2 mins.
   
5. Pour water and stir. Cook covered on a medium to low heat until the potatoes are completely cooked. Add salt.
   
6. Switch off and sprinkle coriander leaves.Serve aloo baingan curry with rice or roti.