Egg Curry

Eggs are an important source of protein, essential vitamins and minerals and can make a significant contribution to a healthy diet. Eggs are one of the comfort foods, which can be cooked as quickly OR as elaborate.

Usually egg curries are made with hard-boiled eggs. But this recipe is slighty different. The eggs are poached in the tomato sauce making it more tender.

Ingredients
4 eggs
1 cup water
1 medium sized onion, sliced
2 medium tomatoes, cubed
1/2" piece ginger
1 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
1/2 tsp black pepper powder
1 tbsp of cooking oil
salt to taste

cilantro to garnish

Method

• Heat oil in a pan. Add the ginger & onions and saute it for 2-3 mins. Add tomatoes & saute until mushy. Add all the powders & mix until well combined.
• Grind the above ingredients in the mixer to a coarse paste with some water.
• Transfer the contents to the pan. Add salt & additional water (if required). Break eggs into the sauce one by one.
• Cook them with pan lid covered for about 5-7 minutes. Then lower the heat & simmer for couple more minutes.
• Yummy egg curry is ready to serve with rotis/ rice.
  
  

Masoor Dal Makhani

Dal makhani is a speciality dish from Punjab. Lentils are a very essential food group rich in proteins and fiber. Traditionally this recipe is made from a combination of black gram dal & kidney beans. The dals are cooked for hours until they get a creamy texture.

This makhani is a little simplified & a lighter version made with whole masoor dal, which in comparision with black gram cooks faster. The process is speedened up more by pressure cooking. Even if it is cooked traditionally, the dish is ready in an hour.

Ingredients
2 cups masoor dal
4 cups water

1 medium sized onion, sliced
1 medium sized tomato, sliced
2 garlic cloves, finely chopped
1/2" piece of ginger, grated/crushed
2-3 green chillies, slit lengthwise

1 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tbsp of cooking oil
salt to taste

cilantro, to garnish

Method

• Heat oil in the pressure cooker. Add the ginger, garlic, green chillies & onions. Saute it for a while.
• Add the tomatoes & cook till they become mushy. Add the turmeric, chilli, coriander and garam masala powders.
• Add the dal, water & salt and pressure cook for 3-4 whistles.
• Once the pressure is down, check if the dals are cooked. Add water if necessary. Cook the dals little further on low heat until they are nice & creamy.
• Garnish with cilantro. Serve hot with rotis.

Potato Poha

This is a very popular dish from Maharashtra. It is a very simple dish, yet sometimes you have to master it to get it right :-)

Ingredients

1 cup thick Poha

1 medium sized Potato

1-2 green chillies, chopped fine

1 medium size onion, finely chopped

1 tsp turmeric powder

salt to taste

few curry leaves

few peanuts (optional)

few cilantro leaves, chopped fine

Tadka

1 tsp mustard seeds

2 tsp cooking oil

Method

• Microwave potato for 1 minute. Peel the skin & chop fine.
• Wash poha with tap water & let it sit until you prepare the tadka.
• Heat oil in a pan, add mustard seeds, peanuts, onions, green chillies, curry leaves & saute until the onions are transparent.
• Add the potato & turmeric powder & mix well. Add the poha, salt & cilantro. Mix well. Lower heat & let it cook with pan covered for 2-3 minutes.
• Serve hot.

Carrot Dal subji

A simple & delcious way to have a vegetable & dal combined in a nutritious way.

Ingredients

1 lb carrots, diced into small cubes

1/2 cup moong dal ( soaked in water for 10-15 mins)

1 small onion, sliced

2-3 green chillies, slit lengthwise

few curry leaves

1 tsp turmeric powder

salt to taste

Tadka

1 tsp mustard seeds

1 tsp cumin seeds

1 tbsp cooking oil

Method

• Heat oil in a pan, add the mustard & cumin seeds. Let them splutter.
• Then add the onions, green chillies & curry leaves and saute until onions are golden brown.
• Add the carrots, soaked moong dal, turmeric & salt. Mix well. Add about 1 cup water. Let it cook on low heat until the dal is fully cooked.
• Garnish with cilantro. Serve hot with rotis or rice.