Sweet Corn Soup

Ingredients:

Large corn cobs ( bhutta) 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste



Method:

Pressure cook the corn kernels till tender.Keep about 1/4 cup cooked corn kernels aside for later use.Grind rest of the corn kernels and cook it in a pan on medium heat.Mix cornflour in 4 tbsp. water and add .After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.Add sugar, salt, soya sauce, chilli sauce, vinegar.Serve hot with corn kernels dipped in it.

Egg Kurma

Ingredients:

Eggs 5
Onions 3
Tomatoes 2
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp.
Green chillies 2
Cinnamon 1 stick
Cloves 2
Cardamom 3
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Coriander Powder 1 tsp.
Grated coconut 1 cup
Aniseed 1 tsp.
Refined oil 2 tbsp.
Salt to taste
Coriander leaves chopped

Method:

Heat oil in a saucepan. Add cinammon, cloves, cardamom and allow it to splutter.Add finely chopped onions and fry little.Add tomatoes. Fry a little. Add Ginger paste and Garlic paste. Fry some more.Add green chillies, red chilli powder, coriander powder, turmeric powder and salt. Mix well.Grind grated coconut and aniseed. Add this paste to the fried mixture. Now add some water to make gravy and pressure cook for about 5 minutes.Bring gravy to boil and add raw eggs one by one. Note that the eggs should be added in different parts of the vessel to prevent a large clump.Cook on low flame till eggs are cooked well. Egg korma is ready. Bring it to boil and then transfer it to the serving bowl. Decorate with Coriander leaves.Serve hot with Chappatis, Puris or Dosas.

Egg Fried Rice

Ingredients:
Rice -2 cups
Onion- 1 medium
Green chillies- 4
Eggs -3
Ginger Garlic paste -1 tbsp
Mint leaves -1/2 bunch
Bay leaves -3
garam masala powder-1tsp






Method:

	Fry rice in a pan for 3 minutes. Let it cool down.
	Wash the rice and drain it
	Add 3 cups of water and cook it.
	Cut the onions in long slices. Split the green chilies and cut in half.
	Boil the eggs in water until cooked well.
	Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
	Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
	Cut the cooked eggs into long slices. Add the egg pieces and stir well.
	After 4 minutes add the garam masala and stir for mixing properly.
	Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
.	Now add the cooked rice and gently mix, so that that rice does not break.
	Decorate with Corriander leaves and serve with any raitha.

Black Beans Paratha

Ingredients

1 can black beans, rinsed & drained
1 tbsp fire-roasted green peppers
1 tbsp tomato paste
1 tsp Green paste - cilantro+green chili+ginger+garlic (ue more or less per your taste) 1/2 small onion, minced
2 cups wheat flour (or as needed)
2 tbsp besan
salt to taste
1/2 tsp garam masala
1/2 tsp coriander-cumin seed powder
1 tsp oil
Wheat flour for rolling paratha
oil for shallow frying

Method
Mash black beans using a fork. Mix all the ingredients to knead a dough. Cover and keep it aside for 15 minutes . Make equal sized balls. Roll into parathas or rotis. Shallow fry on a pan or griddle till brown spots appear on both sides. Use oil as needed.

Pav Usal

Ingredients:

1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala
1/4 tsp. crushed cumin seeds
salt to taste
6-8 pavs

To garnish:

chopped onions, fine sev, lemon quarters Grind to a paste: 1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated

Method:

Heat oil in a heavy large vessel. Add paste and stirfry for 2 minutes. Add 3 cups water and bring to a boil. Add all other ingredients, stir and boil. Simmer for 15-20 minutes, stirring occasionally. Cook till oil separates, floats on top and peas are soft. Check, add more chillies or garam masala if desired. Serve steaming hot along with bread or pav, chopped onions and pieces of lemon. To garnish: sprinkle some 'indian sev' over individual bowls.