Egg Cooked With Kasuri Methi

Simple spicy and quick side for rice.

Eggs-4 no(hard boiled)

Onion-1 medium(thinly sliced)

Green chili-1 no(slit)

Capsicum-1/4 piece(cut to cubes)

Tomato-1 no(thinly sliced)

Ginger garlic paste-1 tsp

Red chili powder-1/2 tsp

Biryani Masala-1 tsp

Salt to taste

kasuri methi-2 tsp

Oil-1 tbsp

Method of Preparation:

1.Heat oil add garlic paste and fry onions.When they turn soft and light brown add tomatoes and cook till mushy.

2. Then add the spice powders and mix. Cook the capsicum in this mixture till its soft and has crunch.

3. Add the kasuri methi and then half cut egg into it and mix well and softly.

4. Cook for 3 to 4 minutes and serve as side with rice.

Baby Corn Manchurian

Baby corn cooked with a variety of spices to make an Indo-Chinese Manchurian which is perfect with variety rices. These are easy to prepare though you will need lots of baby corn to feed many people. I used about 28 baby corns and got very little(enough for 2). Here I have cut to very small pieces as my kid loves to put the whole stuff into mouth, you can cut each corn to half or as you wish it to be.

To mix:
Baby Corn-24 to 25 nos
Corn flour-1 tbsp
All purpose flour/Maida-1 tbsp
salt to taste
Red chili powder-1/2 tsp
Soya Sauce-1/2 tsp
Ginger-garlic paste-1/2 tsp
Oil- for frying

For gravy:
Onion-3/4 of  small one.
Capsicum-1/2 of medium one.
Garlic-1 clove(minced)
Soya sauce-1 tsp
Salt to taste
Corn flour-2 tsp
oil-2 tsp

For Garnish:
Green chili-1 no(chopped fine)
Onion-1/4 of small one(finely chopped)
Coriander leaves/cilantro for garnish

Method of preparation:
1. Pressure  cook the baby corns for two whistles which makes them tender. Drain the water and set aside. chop them to small pieces and mix with all ingredients under to mix except oil.
2. Keep aside for 20 mins.
3. Heat oil in a wok and deep fry the baby corn till crispy and golden colored.Drain and keep aside.
4. Heat little oil in pan. Fry the garlic and onion till the raw smell of garlic goes. Let the onions cook till it is translucent but crisp.
5. Add capsicum to this and cook till it is soft and has a crunch.
6. Then turn the heat to high and add soya sauce to it along with little salt.Mix and heat it for a minute.
7. Mix the corn flour with 1/2 cup water and pour this to the mixture. Cook it for 2 mins till it starts to thicken. Add the fried corn and give it good mix.
8. Turn off the heat when desired thickness is achieved. Garnish with some chopped green chilies, onions and cilantro. Serve warm.

Notes:
1. Cooking the baby corn makes it tender. Not mushy.
2. You can use any method to cook it. Here I used pressure cooker.
3. Add chili powder to add heat to the recipe. Heat is very less with above quantity.
4. While mixing the corn flour you need not add water as corn will be still  wet after cooking and draining. Just mix everything and after mixing if you feel that the ingredients are still dry, add few drops of water.
5. The above mix amount wont make thick coating over the corn. It will just help to add crunch and spices to corn.
6. Adding raw onion and green chili in the garnish is not compulsory. You can add green chili while cooking too.

Tofu Pepper Manchurian

Last time when we had dinner at Thai restaurant I had the idea of making a tofu  dish with a Chinese twist to it. Here tofu is cooked with pepper and sauces to give a hot and delicious recipe.

Firm tofu-25 1 inch cubes
Pepper powder-1 tbsp
Lemon grass powder-1/4 tsp
olive oil-1 tbsp
Salt a small pinch
Capsicum-1/4 cup(Chopped to small cubes)
Soya sauce-1 nd 1/2tbsp
Tomato sauce-1 tsp
Pepper powder-2 tsp
Salt to taste
Garlic-1 clove(cut to thin slice)
Ginger-1 inch pice(minced)
Shallots-5 nos(sliced thin lengthwise)
Olive oil-1 tbsp
Corn flour-2 tsp
Green onion-1 tbsp(chopped)

Method of Preparation:
1.Dry the tofu using kitchen tissue to absorb max water from it. Slice it and mix tofu,pepper,lemon grass powder,salt, olive oil and set aside for 30 mins.
2. Heat little oil in  a pan and shallow fry turning them till it turns golden brown on all sides.Drain and set aside on kitchen paper.
3. Heat 1 tbsp oil in pan and fry the minced ginger, garlic in it for a second. Add the sliced shallots and fry till it turns translucent.
4. Add capsicum and cook till it gets soft but still crisp for few minutes.
5. Then add pepper powder, soy sauce, salt and tomato sauce,  mix and cook on medium high heat for a minute.
6. Mix the corn flour in little water and add to the mix. Cook it for a minute and then add the tofu into it and continue cooking till the cornflour thicken a bit and tofu is completely coated with masala.
7. Garnish with green onions and serve with rice.

 Notes:
1. Pat tofu before use to reduce its tofu smell.
2. Frying tofu helps to reduce the tofu smell again.
3. Instead of lemon grass powder you can use a small piece of fresh lemon grass.
4. Be careful while adding salt...sauces,fried tofu everything has pinch of salt in it. so add only a small pinch.

Baked Cauliflower

I hate to cook food when I have only 2 or 3 veggies in bulk and have to use them. If I am happy and in a mood I go crazy with that stuff else it would be the same old story...Now this mood to cook  something new comes to me very rarely and when it comes I am totally into it..What about you guys?
Here is a recipe that came that way...Wanted something that was not oily...That would burst with flavors and not much work(first priority)...:)..Just wanted to say one more thing...I don't cook my regular and crazy meals using tsps and tbsp...so the measurements are approximate..

Cauliflower-1/4 piece
Ginger garlic paste-1/2 tbsp
Kashmiri Chili powder-2 tsp
Turmeric powder-1 tsp
Mint leaves-2 tbsp(chopped)
Coriander leaves- 2 tbsp(chopped)
Olive oil-1 tbsp
Yogurt-11/2 tbsp
Salt to taste

Method of Preparation:
1. Cut the cauliflower to florets and wash them in warm water.Drain and set aside.
2. In a bowl mix all other ingredients to a smooth paste. Add the cauliflower into it and mix well till all the paste mixes with the cauliflower.Set aside for 30 mins.
3. Heat a oven at 350F. Line a baking tray with foil and spray non stick oil. Drop the cauliflower into it and bake for 1 hour approx. Do  take the pan and give it a stir after 30 mins.Bake it till its soft and lightly browned.
4. Serve warm.

Chaat style Potato

Potato is one of the veggie that is liked by most...Every one enjoys eating it..and its a very flexible veggie...You can make it in any form and it never tastes terrible...whatever spices may be used or what ever cooking technique is used..
It is one of the fave veggies of my son too...I try cooking it in many forms and this is one among them..

Potatoes-2 nos
Coriander seeds-1 tsp
Cumin-1/4 tsp
Mustard seeds-1/2 tsp
Onion-1/4 (finely chopped)
Turmeric-1/4 tsp
Chili powder-1/4 tsp
Oil-1 tsp
Onion greens-1 (finely sliced)
Lemon juice-1tsp
Cilantro-2 tsp(chopped)
Dried red chili flakes-to sprinkle
Salt and black pepper to taste

Method of Preparation:
1. Wash and peel the skin of potatoes and cut them to small(1/2 inch) cubes. Boil them in water until it is cooked but firm when fork is inserted.Set aside
2. Using a motar and pestle, coarsely crush the coriander seeds. Heat oil in a pan on medium heat. Add the mustard seeds, cumin and crushed coriander seeds. Fry till mustard pops.
3. Add the onion and fry it till golden on low heat.Add turmeric and chili powder and stir to combine. Add salt and pepper to it.
4. Add the potato cubes and fry for few minutes for flavors to combine. Turn off the heat and add the lemon juice, onion greens and cilantro. Add more salt if needed. Sprinkle the chili flakes for heat.Serve warm as a tea time chaat or as side for rice or rotis.