Egg Roll

Ingredients:

2 eggs

1/2 cupful of tiny chopped corriander and fenugreek leaves

2 green chillies chopped fine OR green chillie paste . ( the fresh cut ones taste better)

1/2 tsp. ginger / garlic paste

1/4 teaspoon black / white crushed pepper corns or powdered pepper.

salt to taste

grated cheese ( optional )

2 thick left over chappaties or paranthas .
butter or oil for greasing.

Method:


Mix the ingridents in a bowl with a egg whisker or a fork . ( do not use a blender please )

Heat a frying and smear some oil or butter and pour in about 2 tbsps ( or half the amount of the mixed ingredients )
Swirl the frying pan to spread the mixture and let it get a bit set on ONE SIDE ONLY...
Next place one chappatti or parantha and press it down to seal the egg mixture on to it ( so that any runny mixture oozzes out and gets cooked.
spread some more butter or oil on the roti or parantha and flip over and let it get done till it turns a bit crispy.

Fold it in half and serve onto a dish with some Hot and Sweet tomatoe Ketchup. Easy instant egg roll ready.
Make similiar roll with the rest of the mixture and paranthas.

Optional : you can add some left over shredded chicken or boiled veggies to the roll to make a wholesome and healthy meal .

enjoy!

Butter Chicken

Ingredients:

Tandoori Chicken 1 whole

Butter 50 gms

Cream 1 cup

Tomato puree 3 cups

Garam Masala Powder 2 tsp.

Red chilli powder 1 tsp.

Coriander powder 1/2 tsp.

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Green chilli paste 1 tsp.

Salt to taste

Chopped green coriander leaves for garnishing

Method:

Take 1 whole tandoori chicken and cut it into pieces.
Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.
Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.
Stir gently to coat all the chicken pieces with tomato gravy.

Add 1/2 cup cream and simmer for 10 minutes.

Garnish with coriander leaves and rest of the cream and serve hot.

Carrot Soup

Ingredient

3 Cups Carrots (peeled and sliced)

5 tbsp Milk

2 Tomatoes

2 tsp Butter

½ tsp Garam Masala

2 tsp Garlic (peeled)

A pinch Black Pepper Powder

Salt to taste

Method



Keep the carrots for cooking until their raw smell goes.

Boil tomatoes in the water to remove the skin. Remove the seeds also.

Blend together the tomatoes, carrots and garlic.

Melt the butter in a heavy based vessel and add the above mixture.

Allow it to cook for few minutes.

Now add milk and again cook the mixture for sometime.

Remove from the flame. Add a pinch of pepper powder, salt and garam masala to the soup.

Carrot soup is ready to savor. Serve hot.

Tandoori Chicken

Ingredients

8 no: Large Chicken pieces

11/4 cup: Yogurt

2 tbs: Lime Juice

½ quantity: Chopped Onion

3-4: Dried Red Chillies

2 tsp: Coriander Seeds

2 cloves: Crushed Garlic

1" piece: Grated Ginger

1-2: Clove

2 tsp: Garam Masala

2 tsp: Chilli powder

Salt to taste

Method

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat a pan and saute the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.