Noodles

Rice

Rajmah

Raita

Baigan ki sabzi

Chai

How to make Chai the easy way:

Serves One, things you'd need: A small stock pot, a cup, tea bags(Taj Mahal, or Yellow label), if you are using loose tea leaves, you'd need a tea strainer, a small tea spoon, sugar and an attitude to enjoy every bit of your chai like a hyderabadi.

Take a clean pathila (I'd like to call) aka as stock pot preferably a smaller one,
measure half cup milk and half cup water
Add 2-3 tea bags,
bring it to to boil, try not to boil over the pathila.
Pour it in your fave cup, add sugar, bang all done.

Elaichi (Cardamom)wali chai or Adrak (ginger) ki chai: Same process as above, except, you'd add either elaichi (cardamom) or Adrak along with the tea bags and let it brew with the chai.

If you are making chai in leisure:

Bring water to a full boil, then add your loose tea leaves, or tea bags, add that half cuppa milk, bring it to a boil again. You may either add sugar to the pathila or to the cup as per your liking.

Serve it in your fave cup, enjoy every sip of it. Imagine you are in the train to Jaipur, soaking in the sights that only a trian ride in india can bring, open a book and go on your trip.

Chocolate Cake

Apple sauce

Banana's,

whipped cream,

bundt pan or whatever pan you have handy

strawberry jam or fresh stawberries.


incomplete....will post the receipe later ; )

Egg Fried Rice

3 eggs (or use as many eggs as desired)
1 tablespoon water
1 tablespoon butter
2-3 tablespoons oil
1 medium onion, finely chopped
3 garlic cloves, coarsely chopped (or use as much garlic as you desired)
4 cups cold cooked white rice
4 tablespoons soy sauce (more to taste)
1 teaspoon sesame oil (you could omit but it is best to add in)
1/2 teaspoon fresh ground black pepper
2 green onions, finely chopped (optional)
Directions
1. In a small bowl beat the eggs with water.
2. Melt the butter in a large skillet or a wok over medium heat or until sizzling.
3. Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
4. Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
5. Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
6. Stir in the egg and green onion.

Mirchi Ka Salan

Hyderabadi Mirchi Ka Salan - Green Chillies in a Tangy-Sesame Seeds Sauce

Ingredients:

Green chillies (thick and long) - 10, washed, slit, (seeds removed, if you dont want the curry to be too hot)
Khus Khus/Poppy seeds - 1/2 tsp
Till/Sesame Seeds - 2 tsp
Dhania/Corinader seeds - 1 tsp
Zeera/Cumin seeds - 1 tsp
Groundnuts/Moong Phalli - 1/8 cup
Tamarind concentrate - 1 tbsp (or as per taste)
Coconut milk - 1/3 cup
Yellow Onions - 5, medium, sliced thick
Canola/Vegetable/Sunflower Oil - 3/4 cup
Salt - 2 tsp
Red Chilli Powder - 1 1/3 tsp
Turmeric - 1/3 tsp
Karyapaak/Curry leaves (fresh) - 8
Cumin seeds/Zeera - 1/3 tsp
Dried Red chilli - 2
Kalaunji/Nigella seeds - 1/3 tsp
Kothmir/Cilantro - chopped, for garnishing

Method:

1. Heat 2 tbsp oil in a large non stick pan and add the green chillies and a little pinch of salt (to retain the green colour of the chillies). Wear an oven mitt in your hand, step back, and carefully stir fry the chillies for three minutes. With a slotted spoon, drain and remove the green chillies into a plate.
2. In the same pan with some oil in it, add Khus Khus, Sesame Seeds, Coriander seeds, Cumin seeds, Peanuts, and stir fry it on medium heat for 3-4 minutes again. Remove into a blender container. Let it cool.
3. Now again in the same pan add onions, and stir fry them. Do not add any oil. Let the onions caramelize on themselves. Keep giving them a stir every two minutes. Once the are golden brown, remove them into the same blender container in which the roasted spices were kept. Let it all cool down.
4. Add tamarind paste and coconut milk to the blender container contents. Blend the mixture once cooled adding a few drops of water if needed to aid in the blending, and make it into a smooth paste. It should not be coarse. and do not make the mixture too watery adding more water. It should be thick enough.
5. Now in the same pan at medium heat, add the remaining oil, and throw in the Dried red chillies, Kalaunji, Cumin seeds and Curry leaves. Once they splutter, pour some of the mixture into the pan, and immediately cover the pan with a lid for a minute. Lower the heat. This is done for the mixture to absorb all the flavour from the Baghaar (tempering).
6. Add the remaining mixture and mix it well. Cover the lid again for two to three minutes.
7. Now add the salt, red chilli powder, turmeric, and mix well. Stir fry it for a few minutes till till it leaves oil.
8. Now add the earlier fried green chillies and mix it, so that the mixture goes into the slit of the green chillies. Be gentle in stirring.
9. Pour about two to three cups of water to the mixture until you get the desired consistency. The traditional method is to keep the curry only a little bit watery. Do not add too much water. It should have a pasty, not too thick, not too watery consistency.
10. Let it cook covered for 5 minutes. Garnish with fresh coriander leaves and Serve.

Black bean Tacos

I want to try this...

-- 1 can (15 oz) black beans
-- Few green chillies
-- 1/2 can Fresh Cut corn (or you can use frozen kernel corn which you have
thawed but not cooked)
-- 6-8 corn tortillas
-- cilantro, lime, your favorite salsa, any of your favorite taco fixings

Heat oil, add garlic, green chillies, black beans and corn.
Slice onions, spring onions, cilantro, i used cream cheese instead of sour cream,
Add the taco seasoning mix.
Warm the tortillas
Divide the bean mixture between the tortillas and top with your favorite
fixings.
I usually add salsa, a squeeze of lime juice and some cilantro but
you can experiment to see what you like best.