Pointed Gourd Curry

INGREDIENTS:

1. 500g pointed gourd
2. 1tbsp garam masala
3. 1tbsp cumin powder
4. 1tbsp red chilli powder
5. Pinch of turmeric
6. Salt to taste
7. 3 green chillies
8. 1tbsp ginger - garlic paste
9. Mustard Oil
10. 1tbsp ghee
11. 1/4 tbsp sugar

Slice the pointed gourds into 2 pieces each. Then fry them in mustard oil for about 15mins on low flame. Then remove them into a plate. Now heat oil and put the chopped green chillies and ginger-garlic paste. Let it cook for about 2mins on medium flame. Then put the cumin powder , red - chilli powder and turmeric powder. Cook for 10mins on medium flame. Then put the fried gourds into the masala. Mix the gourds properly into the masala. Let it cook for 3mins on medium flame. Now add around 3 cups of water and cook it for about 5mins. Now add garam masala, sugar and ghee and let it cook. Bring it to a boil. Serve hot with white rice or flat bread.

Chilly Cheese Potato Poppers

INGREDIENTS:

1. 4 potatoes
2. 200g. grated cheese
3. 4 chillies
4. Mayonnaise
5. Ginger garlic paste
6. 1tbsp pepper powder
7. Red chilli sauce
8. 2 eggs
9. Bread crumbs
10. Salt to taste
11. Refined oil

Boil the potatoes and then mash them. Make a paste of the green chillies. No mix the potatoes with the green chilli paste and the grated cheese. Add the eggs and bread crumbs to the mixture. Add 2 spoonfuls of mayonnaise to the mixture. Add 1 tbsp ginger garlic paste to the mixture. Now add the pepper powder and salt to taste. Mix this thoroughly till its semi solid. If its not add bread crumbs till it becomes semi solid. Now make rounded doughs from the mixture. Heat oil in a pan for 5 mins. Now slowly add the doughs to fry in the oil. Turn them every 30 secs to make sure all the sides get fried equally. After 1 - 2 min take the doughs out of the pan. Now take 2 spoonfuls of mayonnaise in a separate small bowl. Add 1 tbsp red chilli sauce to it. Mix well. Now serve the chilly cheese potato poppers with this sauce.

Spanish Omelette

INGREDIENTS:

1. 3 potatoes
2. 2 onions
3. 4 eggs
4. 1tbsp chilli powder
5. Refined oil
6. Salt to taste

Peel of the potatoes. Chop them into tiny cubes. Then slice the onions into small slices. Now heat refined oil for about 5 mins on medium flame. Put the potatoes and onions into the oil and deep fry them for 10mins till they turn golden brown. The potatoes should be tender and not crispy. Now drain the oil and keep the potatoes and onions aside. Take a bowl and break four raw eggs into it. Add salt as per taste and add the chilli powder. Mix it well with the help of a blender. Now put the potatoes and onions into this mixture and mix it well. Now take oil in a pan and put this mixture onto the pan. Keep on medium flame and let it fry for about 5 mins. While frying use a spoon to press the sides to form a round shape. After 5 mins take a plate and cover the pan. Now take it away from the fire and turn the pan upside down so that the omelette falls on the plate. Now put the pan back on the fire and gently slide the omlette back onto the pan on the side that has not been fried. Again fry for 5 mins. Then use the plate and turn the pan upside down to put the Spanish omelette back onto the plate. Serve hot.

Chicken Kabiraji

INGREDIENTS:

1. 200g. minced chicken
2. 4 eggs
3. 1 sliced onion
4. 3 sliced green chillies
5. 1tbsp ginger - garlic paste
6. 2tbsp cumin powder
7. 1tbsp garam masala
8. 2tbsp pepper powder
9. Bread crumbs/ biscuit crumbs
10. Salt to taste
11. 1tbsp corn flour
12. Refined oil


Take the chicken, onions, green chillies, ginger-garlic paste, cumin powder, pepper powder(1tbsp) and garam masala in a bowl and mix it thoroughly. Then keep the mixture in the refrigerator for at least half an hour. Now make rounded doughs from the mixture which should fit inside your fist. Roll the circled doughs in a mixture of biscuit powder/ bread crumbs. In case you do not find these readily in the market you can use the normal bread and crumb it with a mixer/grinder. After that flatten the dough with your palm in the shape of a rectangle. Break 4 eggs into a bowl. Then add a pinch of salt to it. Then add the cornflour to it. Then add 1 tbsp pepper powder to it. Now mix it with a blender. On a pan put refined oil and heat it. Now dip each of the chicken doughs into the egg mixture and gently leave it onto the pan. After 2 mins turn the dough to let it cook on the other side. Now we have to make the crispy egg coverings on top. Take the dough to one side of the pan. Now take the remaining egg mixture. Take about 1 tbsp of the mixture and throw it onto the pan in the form of thin long lines. Keep doing this continuously till the mixture has covered half the pan. Then keep doing it to form 2 or 3 layers. After that shift the dough into this mixture and use a spoon to out the extra mixture on top of the dough. The dough should be covered on all sides with this mixture. While doing this you will see the mixture turn crispy. Turn the dough on the other side which should also be covered with this mixture. This side should also be crispy. Cook it for 3-4 mins and take it out from the pan. Serve hot with mustard sauce and onions.