Easy Recipes

Egg Paratha (Egg Parathaa) Recipe

Ingredients

Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste

How to make egg paratha:

Make dough out of whole-wheat flour (atta),1tbsp oil and salt as you would do for any paratha/roti.
Make dough 30 minutes before and cover it with moist muslin cloth.
Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour.
Now nicely spread little oil over it and fold it in a semi circle shape.
Spread little oil again and fold it along the length and roll it in a triangle shape.
Cook on a pre-heated Tawa (griddle). Turn it.
Pierce the egg from the top. Now slowly open the layer of paratha and pour the egg on it.
Spread butter/oil on this side and let it get golden.
Similarly cook on the other side till golden brown.

Ingredients

2 cup white pumpkin (kadhu) (grated)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)

How to make kasi halwa:

Peel, deseed and cut the pumpkin into very small cubes.
Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.
Boil the remaining sugar with Â¾th cup water and make syrup of one-thread consistency.
Heat 4 tablespoons of ghee and sautÃ© the pumpkin for a few minutes, add the saffron and the milk.
Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.
Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.

INGREDIENTS

For the dal:

Split Bengal gram (chana dal) 1 1/4 cups
Onions(peeled and finely chopped) 1/2 cup
Cumin seeds (jeera) 1 tsp
Green chillies(slit) 2
Turmeric powder (haldi) 1/2 tsp
Tomato(finely chopped) 1 large
Chopped coriander 2 tbsp
Coriander-cumin seed powder 1 tsp
Chilli powder 1/2 tsp
Garam masala 1/4 tsp
Ghee or oil 2 tbsp
Salt to taste

For the pakwans:

Plain flour (maida) 2 cups
Whole wheat flour (gehun ka atta) 1 cup
Cumin seeds (jeera) 1 tsp
Salt to taste
Oil for deep frying

For serving:

Chopped onions 6 tbsp
Green chutney 6 tbsp

COOKING DIRECTIONS

For the dal:

Clean, wash and soak the chana dal in enough water for 3 to 4 hours.
Drain and keep aside.
Heat the ghee in a deep pan and add the cumin seeds.
When the seeds crackle, add the onions and chillies and saute till the onions turn light brown in colour.
Add the chana dal, turmeric powder, salt and 1/2 cup of water and cover and cook on a slow flame for 15 to 20 minutes or till the dal is soft.
Add the tomatoes, coriander cumin seed powder, chilli powder and coriander and cook for 1 minute.
Sprinkle the garam masala on top and keep aside.

For the pakwans:

Combine the plain flour, wheat flour, cumin seeds and salt and knead into a stiff dough using enough water.
Divide the dough into 18 equal portions and roll each portion into 125 mm. 5" diameter circle.
Prick each circle with a fork.
Heat the oil in a kadhai and deep fry the pakwans, one at a time, till they are golden brown in colour.
Drain on absorbent paper and keep aside.

How to proceed:

Serve the hot dal with the pakwans, onions and chutney.

INGREDIENTS

Chops or tender mutton 1 1/2 lb
Green chillies 12
Coconut 1
Sprig curry leaves 1
Cloves 6
Ginger 2 inch piece
Lemon 1
Ghee 1 tbsp
Cardamoms 6
Butter 1 tbsp
Cinnamon 1 stick
Onions 4 large
Flour 1 tbsp
Very small potatoes 1/2 lb
Salt to taste

COOKING DIRECTIONS

Grate the coconut finely.
Add 1/2 pint hot water to the gratings, mix well and squeeze out the coconut milk.
When the gratings have been squeezed dry, add 2 pins hot water, mix and let cool.
When cool, strain and squeeze out the liquid into a separate bowl.
Now slice 1 onion finely.
Heat ghee in a large saucepan and fry the sliced onion, cloves cardamoms and cinnamon till brown.
Add the second extraction of coconut milk and set to boil.
Wash the meat and cut into 1 1/2 inch pieces.
Add it to the boiling coconut milk.
Add salt to taste, cover the saucepan and let the contents simmer on a low heat.
Meanwhile, boil and peel the potatoes.
Split chilies lengthwise.
Divide the remaining onions into fours and grate ginger finely.
When the meat is almost tender, add quartered onions, chilies and ginger and cook till tender. Add boiled potatoes.
Mix the flour into the thick coconut milk (first extraction) and add the mixture to the curry.
As soon as the gravy thickens, remove from heat.
Add butter, the juice of a lemon and curry leaves.
Mix gently and serve ho with dosais or idlies.

Ingredients

4 raw banana (katche kele)
4 tblsp each of chilly sauce and meethi chutney
1 tsp chat masala
oil for frying
1 tsp chopped coriander

How to make kachhe kele ki chaat:

Peel banana and cut fine slices of it like that of chips.
Dip them in cold water for at least 30 minutes.
Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
Garnish with coriander and sev.
Sprinkle some chat masala on the top and serve.

Ingredients

1/2 cup pumpkin (kashiphal)
2 cup curd (dahi)
1/4 tsp salt (namak)
1/4 tsp rock salt (kala namak)
1/2 tsp mustard (raai) powder
1/2 tsp cumin powder (jeera)

How to make kaddu ka raita: