Tuesday 29 May 2012

Omelet Curry


Omelet Curry
Ingredients

1 onion, pureed
1 tsp. ginger paste
4 eggs, made into omelets
1 tsp. turmeric powder
1 tsp. chili powder
1 tsp. garlic paste
1 tomato, pureed
1 boiled potato, cubed
1 tsp. salt and pepper or to taste
coriander leaves
1 tbsp. oil
Omelet, Curry, Omelet Curry, Egg Curry, Egg
Omelet Curry

Method
Omelets

To make a perfect omelet - cook on medium low heat and resist the temptation to turn it over. A lid over the frying pan will ensure that the omelet cooks evenly in five minutes. The oil must be heated to the right temperature or the omelet will be ruined. To be sure, drop a spoonful of the beaten eggs into the heated oil if it starts sizzling immediately, go ahead.

For Curry

Heat oil in a frying pan and fry the onions, ginger and garlic together with tomato puree for five minutes. Add potato, omelets, turmeric and chili powders and salt together with a
cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with coriander leaves.

Chili Fish


Chili Fish
Ingredients

1 green bell pepper thin sliced into long strips
1 lb. fish, cut into pieces
1 tbsp. oil
1 onion thinly sliced into long strips
4 tbsp. chopped garlic
Soy sauce to taste
Pepper to taste
Salt to taste
Chili Fish, Fish, Chili
Chili Fish

Method
Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.

Butter Chicken


Butter Chiken
Ingredients

1 tbsp. oil
1 tsp. ginger paste
1 tsp. garlic paste
salt to taste
3 lbs. chicken sliced breast pieces
1 cup yogurt or buttermilk
1 cup sour cream
1/2 cup/4 oz. tomato puree
4 oz. butter
6 cardamoms
6 cloves
2 sticks cinnamon
3 tsp. chili powder
Butter Chicken
Butter Chicken

Method
Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chili powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.

Moong Dal Fry


Moong Dal Fry
Ingredients

1 onion, chopped
2/3rd cup yellow moong dal
1 tsp. cumin seeds
Chopped coriander/cilantro
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste
Moong Dal, Yellow Dal Fry, Pulses
Moong Dal Fry

Method
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the sliced onions, minced ginger, minced garlic, one sliced tomato and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. Garnish with the second sliced tomato and chopped coriander/cilantro, immediately after turning off the heat.

Palak Paneer


Palak Paneer
Ingredients

1 lb. chopped spinach
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 large tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. cottage cheese (paneer)
1 tsp. salt or to taste
2 tbsp. oil
Palak Paneer, Paneer, Palak, Spinach, Cheese
Palak Paneer

Method
Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic,
together with cumin and coriander powder for five minutes. Add cottage cheese, chopped
spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour.