Veg Omlet

Ingredients:

6 eggs
1 sm. onion
1 sm. tomato
1/2 c. eggplant, chopped fine
Few strips bacon
Salt to taste
Pepper to taste
Fresh garlic to taste
Sugar to taste


Method:

Beat eggs together lightly. Chop onion and tomato fine. Fry bacon until crisp and lay on dish. Add onion, tomato, squash or eggplant to bacon fat in heavy frying pan. Cook until tender. Pour vegetables into beaten egg and add salt, pepper, pinch of sugar, if desired, fresh garlic to taste. Take some of bacon fat from bacon fried to cook egg omelet in the way you would like it.

Instant Curry

Ingredients:

Boondi (used to make raita)
1 tsp Oil
1 medium size onion chopped
1 medium size tomato, chopped
Salt to taste
Red chilli powder 1\2 tsp
Turmeric powder, a pinch
Heeng, a pinch
Coriander leaves for garnish


Method:

Heat oil in a pan. Add onions. Meanwhile mix salt, red chilli powder and turmeric in 1 tbsp water (just to wet it).
When onions get soft add masala. Stir for 2 min. Add tomates.
Stir till it leaves oil. Now switch off the gas and add boondi. Do not cover.
Garnish with coriander leaves and serve hot.

Spinach With Ground Nuts

Ingredients:
1 md Onion; chopped
1 lb Fresh spinach;
stems removed
1 md Green pepper;
chopped
3/4 ts Salt
1 tb Oil
1/8 ts Pepper
1 md Tomato; chopped
1/4 c Peanut butter

Method: Fry onion, tomato and green pepper and salt, pepper in oil in 3-quart saucepan until onion is tender. Add spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir peanut butter into a 1/2 cup of boiling water and add to spinach.

Jaggery Pumpkin

Ingredients :
a cup of deseeded and
cubed yellow sweeet pumpkin
jaggery grated 1/4 cup
til seeds 2 spoons
jeera 1 spoon
hing a little
chana dal 2 spoons
green chilli 2
oil 1 tbsp
salt to taste


Method :
microwave the pumpkin pieces on high for 4 minutes
heat oil and add green chilli (slit),chana dal,hing ,jeera
add jaggery ,till seeds and finally add pumpkin cubes
cover with lid and cook for 3-4 minutes.
serve hot with rice

Soya Bean Vada

Ingredients:

1/2 cup chick peas daal
1/2 cup Soya bean
green chillies - to taste
2 onions - chopped
2 tbsp ginger - grated
salt - to taste
refined oil


Method:

Soak soybeans overnight and chick peas for two hours. Drain water completely and combine both the beans.

Grind the beans and green chillies together with as little water as possible into a coarse batter.

Add chopped onions, grated ginger, and salt to the batter and mix well.

Make the vadas with the batter and deep fry in hot oil till golden brown.
Serve hot with coconut chutney.

Paneer Bhurji

Ingredients:
crumbled paneer 1 cup
Green Pepper 1 (diced into inch long pieces) Chopped tomatoes 2
chopped garlic 4 tsp
chopped ginger 1 tbsp
cumin seeds 1 tsp
Chopped onions 2
turmeric powder ¼ tsp
chopped green chillies 1-2
chilli powder ½ tsp
chopped coriander 1 tbsp
salt to taste
cooking oil or ghee 2 tbsp

Method: Heat oil in a heavy bottomed pan. Add the cumin when it starts spluttering add ginger, garlic and green chillies. fry for a minute then add onions. stir till onions turn soft and translucent then add turmeric, salt and chilli powder. Add tomatoes and on medium heat cook until the mixture starts to leave oil. keep stirring to prevent it from burning. now add paneer, capsicum and cook for couple of minutes while stirring it gently. Garnish with coriander before serving.serve with naan.

Corn Sabzi

Ingredients:

baby corn (fresh or canned)-1¹/2 kg

ginger garlic paste-20 g

oil-15 ml

cumin (jeera) seeds-3 g

tomato puree-200 g

yoghurt, whisked-200 g

green peas (shelled)-100 g

salt-10 g

Method :

1. Prepare ginger and garlic paste.
2. Obtain extract by squeezing out the liquid from the paste, retain the liquid and discard the pulp.
3. Peel and boil the baby corn.
4. Dice into half inch cubes.
5. In case of canned, just dice into cubes.
6. Heat oil in kadhai (wok), add cumin seeds and saut� till they start to crackle.
7. Stir in tomato puree, cook till the raw flavor diminishes, for about 6-8 minutes.
8. Stir in the yoghurt, baby corn and green peas, let it cook for about 5 minutes.
9. Season with salt and the ginger garlic paste extract.
10. Cook for another 2 minutes or until the curry thickens.
11. Serve hot, garnished with chopped coriander leaves
    

Mixed Vegetable Dosa

Ingredients

1 cup Wheat flour (Atta)
1 cup Maida
1 cup Rice flour
1 cup Rawa
1/2 cup grated carrot
1/2 cup grated potato
1 cup grated onions
3 to 4 green chillies finely chopped
A piece of grated ginger.

Method:

1. Mix all the ingredients in a bowl.
2. 
   
3. Also add 1/4 spoon of sugar Mix nicely by adding enough water until it forms a batter.
4. Leave aside for 10 minutes and add finely chopped coriander leaves.
5. Take a Tava and spread some oil.
6. Pour the batter (like dosa ) and add some oil.
7. Slowly turn to the other side after a few minutes .
8. Once they turn golden brown the Vegetable Dosa is ready.
9. Tastes great all by itself. U can have this with green chutney, Chundha or even tomato ketchup. Try it out and let me have your views. It is a ideal snack.