Schezwan Fried Rice

 

S.No.	Ingredient	Quantity
1.	Cooked Rice	1-1/2 cups
2.	Eggs (Scrambled)	Optional
3.	Carrots	2
4.	Capsicum	1 cup
5.	Corn	1 cup
6.	Spring Onions	1-2 cup
7.	Soya Sauce	2 teaspoon
8.	Red Chili Sauce	1 teaspoon
9.	Vinegar	1 1/2  teaspoon
10.	Green Chili Sauce	1 teaspoon
11.	Salt	To taste
12.	Black pepper	1/2 teaspoon
13.	Green chilies(optional)	1-2 (depends on how spicy you want)
14.	Garlic - Ginger paste	1 teaspoon

1. Cut onions, carrot, capsicum and corn  into small pieces and keep it in a bowl. Keep some cut green onion aside for garnishing.
2. Boil rice separately in a pan and keep them aside.
3. Put some oil in a pan. Once its heated, add the ginger garlic paste and above cut vegetables.
4. Saute it for a minute until all the flavors gets in the oil. Cook it by covering the lid, until the vegetables become a little tender. (do not overcook them;) 
5. Add salt and pepper to the above mixture and give it a good mix.
6. Once the veggies are cooked, add the red chili sauce, green chili sauce, vinegar and mix it well. 
7. Lastly, add boiled rice and soya sauce and mix it nicely. You will see a nice color in your rice along with your veggies. Cook for 1-2 minute on low heat.
8. Finally garnish it with some cut spring onion on top or add some scrambled egg on top to add a protein intake into your meal.     

Cumin aka Jeera Potato

S.No.	Ingredient	Quantity
1.	Potatoes	4-5
2.	Cumin	1 tablespoon
3.	Coriander Leaves	A bunch
4.	Red Chilli Powder	⅓ teaspoon
5.	Chaat Masala	½ teaspoon
6.	Amchur Powder (Dried Mango Powder)	½  teaspoon
7.	Cumin Powder	1 teaspoon
8.	Salt	To Taste
9.	Ginger	1 teaspoon
10.	Green chilies	1-3

1. Boil the potatoes in microwave or in a pressure cooker. If you are doing it in microwave, fork it a little and put it in a bowl full of water so that they don’t get dried up. Once done, cut it into pieces.
2. In the meantime, take a non stick pan and put some cumin seeds to roast. Occasionally stir it until it becomes dark brown.
3. Then take it out on a cutting board and press it with roller pin to make it in a coarse powder. Keep it aside.
4. Heat a pan and add tablespoon of ghee. Cut green chilies and grate ginger.
5. Add jeera, once its crackle add ginger & chillies. Then add potatoes and give it a good mix. 
6. Once the jeera is all coated on the potatoes, add red chili powder, cumin powder, chaat masala, salt to taste &  amchur powder. Give it a good mix. 
7. Garnish it with fresh coriander.

Egg Biryani

       

S.No.	Ingredient	Quantity
1.	Cooked Rice	1-2 cups
2.	Eggs (Boiled)	2
3.	Carrots	1
4.	Capsicum	1/2
5.	Paneer or Tofu	½ cup
6.	Onions	1 cup
7.	Salt	To taste
8.	Red Chili Powder	⅓ teaspoon
9.	Garam Masala	⅓  teaspoon
10.	Tandoori Chicken Masala	2 teaspoons
11.	Dhaniya Powder	2 teaspoon
12.	Jeera	(1 teaspoon)
13.	Green chilies	1-2 (depends on how spicy you want)
14.	Garlic & Ginger	2-3 garlic cloves and grated ginger
15.	Cilantro leaves (dhaniya)	For garnishing
16.	Curry Leaves	3
17.	Cashew Nuts	8-10

1. Cut onions into small pieces and crush garlic & ginger together. Also, cut capsicum and carrot into small pieces. 
2. Put some oil in a pan. Once its heated, add cashewnut, jeera; when it crackles, add curry leaves, ginger, garlic & green chillies. 
3. Saute it for a minute until all the flavors gets in the oil. Next, add cut onions, capsicum and carrots. Cook it by covering the lid, until onions become light pink in color & carrots, capsicum gets cooked(soft). 
4. Add salt, dhaniya, tandoori chicken masala, red chili powder & garam masala powder. Give it a good mix. 
5. Next add paneer and rice. Mix it well so that the spices all gets in with the rice. Cover the lid for 2-5 minutes and keep mixing in between. 
6. Cut the boiled egg into two pieces and add it to the pan. 
7. Lastly, add some cilantro leaves and serve it hot with curd.        

Besan Ke Gatte

S.No	Ingredient	Quantity
1.	Besan (Gram Flour)	300 gms - 350 gms
2.	Tomatoes	4-5 medium size
3.	Oil	To Fry
4.	Onion	1 big onion
5.	Curd	⅓  bowl
6.	Salt	To taste
7.	Red Chili Powder	⅓ teaspoon
8.	Garam Masala	⅓  teaspoon
9.	Dhaniya Powder	2 teaspoon
10.	Green chilies	5-6 (depends on how spicy you want)
11.	Garlic & Ginger	2-3 garlic cloves and grated ginger
12.	Cilantro leaves (dhaniya)	For garnishing

1. Take gram flour, curd and make a dough out of it. While making dough , the hands might become sticky. Try and add more gram flour until it all comes up together as a big ball.
2. Next, apply oil on your hands and take small balls of it and roll it in the form of cylinder.  
3. Boil water in a pan. Now gently put these cylinder pieces in it and cook for 10-15 minutes until they become a little hard. Keep removing the white layer formed on the top surface of the water.
4. Cut the cylinder into small pieces.
5. For the gravy, take a tablespoon full of oil in a pan. Add jeera, garlic, ginger to it. Once it starts crackling, add cut green chilies and onions. Saute it until the onions turn pink.
6. Then add haldi, dhaniya powder and salt. Give it a good mix.
7. Next add grated tomatoes or tomato puree to it. Cook the mixture until it leaves oil on the surface. It will becomes nice & shiny.
8. Lastly, add water & the Gatte pieces to it. Cook it on simmer for 5 minutes with lid on. Add water according to how thick/thin you want gravy to be. Keep in mind the gatte pieces will absorb little bit of water.
9. Garnish it with dhaniya (cilantro) green leaves .