VEGETARIAN AND NON VEGETARIAN RECEIPES

Vegetarian
Cabbage Fry
Ingredients: 1. Cabbage ----- 1 medium size 2. Chillies ----- 6 slitted 3. Jeera ----- ¼ tsp 4. Oil ----- 4 tbsp 5. Turmeric ----- ¼ tsp 6. Salt as per taste	Preparation: 1. Cut the cabbage. 2. In a pan add water when it starts boiling add cabbage and let it boil for 10 mins. 3. Remove the excess water. 4. In another pan heat oil, add jeera and silted chilies let it fry for 2 mins. 5. Add the cabbage by removing excess water. Let it fry for 10 mins then add turmeric and salt stir well and keep in low flame for 5 mins. Cabbage fry is ready and can be served with rotis, naans.
Tomato Pappu
Ingredients: 1. Masoor dal ----- 1 cup 2. Tomatoes ----- 3 3. Green chillies ----- 4 4. Turmeric powder ----- a pinch 5. Salt to taste Talimpu: 1. Garlic pods ----- 2 2. Urad dal ----- 1/2 tsp 3. Mustard seeds ----- 1tsp 4. Cumin seeds ----- 1tsp 5. Broken red chillies ----- 3 6. Curry Leaves ----- 4 7. Oil ----- 1 ts	Preparation: 1. Wash and chop tomatoes into 1 inch cubes. 2. Remove stems, wash and slice green chillies into halve 3. Wash masoor dal with cold water for 3 times. 4. In a pot, add washed masoor dal and 3 cups of water. 5. Bring to boil and then let it stay on medium heat for 5-10 minutes or until the dal turns yellow and breaks down. 6. Heat oil in small pan on medium heat, add all talimpu ingredients in order, When urad dal turns light brown and mustard seeds start to jump, add halved green chillies. 7. After few seconds, add chopped tomatoes, turmeric powder and salt. Pour little water if tomatoes are not plum and cook covered for 5 minutes or until the tomatoes become tender. 8. Add this talimpu to above pot with cooked dal. 9. Mix thoroughly and let it bubble for few seconds. 10. Serve hot with ric
Bell Pepper and Potato Curry
Ingredients: 1. Bell pepper ----- 4 2. Potatos ----- 3 3. Tomatoes ----- 4 4. Onions ----- 1 med size 5. Chilli powder ----- 1 tsp 6. Salt ----- 1 tsp 6. Turmeric ----- 1/2 tsp 7. Cumin and mustered seeds ----- 1 tsp 8. Garam masala powder ----- 1 tsp 9. Ginger garlic paste ----- 1 tbsp 10. Oil ----- 2 tbsp	Preparation: 1. chop the listed vegetable about one-inch sized pieces. 2. Add oil to a pan and toast cumin and mustard seeds. 3. Add onion and fry them till they turn to translucent. 4. Add potatoes and tomatoes,keep covered and cook for 5-6 mins. 5. When they are halfway done, add the bell peppers and stir 6. Now add gingergarlic paste,chilli powder,turmeric and salt. 7. Keep covered and let it cook in a low flame for 15-20mins 8. Do not add water,Moisture from tomatoes creates steamy environment. 9. Bell pepper potato curry is ready 10. Serve hotwith warm chapatis or rotis it tastes wonderful.
Mixed Vegetable Curry
Ingredients: 1. Carrot ----- 1 chopped 2. Cauliflower florets ----- 1/2 cup 3. Beans chopped ----- 1/2 cup 4. Potatao ----- 1 chopped 5. Green chilly ----- 2 chopped 6. Onion ----- 1 chopped 7. Tomato ----- 1 chopped 8. Ginger garlic paste ----- 2 tsp 9. Garam masala ----- 1/2 tsp 10. Turmeric ----- 1/2 tsp 11. Red chilly powder ----- 1 tsp 12. Corriander powder ----- 1 tsp 13. Cumin seeds ----- 1 pinch 14. Mustard seeds ----- 1 pinch 15. Oil ----- 4 tbsp 16. Salt as per taste 17. Corriander leaves for garnishing	Preparation: 1. Cook all vegetables with enough water,turmeric powder and salt 2. Heat oil, add mustard seeds and cumin seeds when it starts spluttering,add onions fry for 3mins and add ginger garlic paste and saute for few moments 3. Add tomatos and cooked vegetables and let it fry for 2 to 3 mins 4. Sprinkle all the powders and little salt,mix well 5. Cook om low flame till the curry gets enough thickness 6. Serve hot with puri or chepatis.
Peanut Chutney
Ingredients: 1. Raw peanuts ----- 1 cup 2. Green chilles ----- 2 (Add more for more spice) 3. Methi seed ----- 1 tbsp 4. Mustard seeds ----- 1 1/2 tbspoon	Preparation: 1. Heat a pan still hot 2. Add a 1 tbspoon of oil 3. Add mustard, methi and green chilles 4. Once they start to splutter, add peanuts 5. Fry peanuts till they are golden brown (about 7- 10 minutes on high) 6. Grind the above with salt, you can grind to smooth paste or you can keep it chunky
Non-Vegetarian
Fried Chicken Legs
Ingredients: 1. Chicken leg pieces ----- 4 2. Ginger garlic paste ----- 2 tsp 3. Egg ----- 1 4. Garam masala ----- 1/3 tsp 5. Chillis powder as required 6. Salt as required 7. Red color ----- 3 pinch 8. Corn flour ----- 3 tsp 9. Lemon ----- 2 tsp 10. Oil for frying	Preparation: 1. Wash chicken remove excess water. 2. Add ginger garlic paste, egg, garam masala, chilli powder, salt, red color, corn flour, lemon juice to the washed chicken pieces. 3. Marinate everything and keep aside for 30 mins. 4. Take a flat non-stick kadai, add oil and fry them for 5mins until the crumbs are golden and brown. Wonderful, brown and crispy chicken is ready. Serve hot with sauce.
Egg Chicken
Ingredients: 1. Chicken ----- 750 gms 2. Eggs ----- 2 3. Ginger garlic paste ----- 2 tsp 4. Chili powder ----- 1 ½ tsp 5. Turmeric ----- ¼ tsp 6. Corn flour ----- 2 tbsp 7. Salt as per taste 8. Oil ----- 4 tbsp 9. Coriander leaves for garnishing 10. Lemon ----- 3 tsp	Preparation: 1. Wash chicken neatly. Remove excess water. 2. Add eggs, ginger garlic paste, chili powder, turmeric, salt, corn flour to the washed chicken. 3. Let it marinate for 30 mins. 4. Heat oil in a pan, put the marinated chicken one by one in a pan. 5. Keep covered and let in cook for 5 mins. 6. Turn the chicken pieces to other side keep covered and lit it cook for another 5 mins. 7. Mix all the chicken pieces, keep covered and let it cook for 3-4 mins in a low flame. Allow to stand for 2 mins. 8. Garnish with coriander leaves and add lemon to it. Egg chicken is ready.
Masala Egg Curry
Ingredients: 1. Eggs ----- 10 2. Tomatoes ----- 5 3. Onions -----2(big) 4. Sajeera (cumin seeds) ----- ½ tsp 5. Elachi ----- 4 6. Cloves ----- 4 7. Dalchini ----- 2 8. Chilies ----- 4 9. Turmeric ----- 1/2 tsp 10. Chilli powder ----- 2 tsp 11. Salt as per taste 12. Ginger garlic paste ----- 1 ½ tsp 13. Tamarind ----- 30 gms 14. Dry coconut ----- 25 gms 15. Oil ----- 4 tbsp 16. Coriander leaves for garnishing	Preparation: 1. Boil eggs and keep a aside. 2. Fry 2 to 7 items in oil. Let it cool and make a paste. 3. Add turmeric, chili powder salt, ginger garlic paste to the above paste and blend once. 4. Take a pan add 4 tbsp of oil and fry the whole paste. When the oil gets separate from paste, add the boiled eggs and keep it in a low flame and stir in middle. After 5 mins add tamarind juice to it and stir. 5. Let it cook for 5 mins in a low flame. 6. Garnish with coriander leaves.