Raw eggs directly added to the spicy Egg Curry --- made on 3rd October, 2012

What did I use:

Egg: 4 boiled & 3 for adding directly to the curry

Oil 2 tbsp

Mustard seed 1 tsp

Salt 1/2 tbs

Red chili powder, Coriander powder, Garam masala, Pepper powder ½ tsp of each

How did I cook:

Paste 1: Make paste of 1 onion, 1 tomato, 1 inch ginger, 5 pods garlic, 2 green chili

Paste 2: Grind ½ tsp of fennel seeds, cumin seeds and poppy seeds, 4 cashew nuts.

              Add 2 spoon of curd to this powder.

Curry:   Boil 4 eggs and peel the skin. Keep them aside.

In a pan heat oil, and add mustard seeds.

When mustard splutters, add the curry leaves and chopped onion. Fry for 1 min.

Add the Paste 1 and fry till the raw smell leaves approximately around 4-5 min in the medium flame.

Add Red Chili powder, Coriander Powder, Pepper Powder and Garam masala and fry for 30 sec.

Add the Paste 2 and add 1 cup of water, Salt and wait till it starts boiling.

Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs.

Make sure that all eggs are mixed in the curry.

Add boiled eggs to the curry and let them cook for 5 minutes.

Egg with hot spicy gravy --- made on 28th Sept, 2012

Chicken Nuggets with Mustard Sauce --- made on 9th Sept, 2012

Chicken keema masala - (stir fried) --- made on 9th September, 2012

What did I use:

Chicken Keema (minced meat) – 250 gm

Onion: 1 chopped finely)

Ginger- garlic paste: 1 tbsp

Frozen peas: ½ cup

Carrot: ½ cup (Optional, I didn’t use)

Oil: 2tbsp

Coriander powder:1 tsp

Garam masala: ½ tsp

Red chilli powder ½ tsp

Pepper powder ½ tsp

Cumin powder ½ tsp

Green chilis 2 pc (chopped)

Tomato 1(chopped)

Lemon Juice 1 tsp

Salt to taste

How did I cook:

Heat the oil in a wok and add garlic-ginger paste, onion and green chillis and stir fry until light brown.

Add chicken keema and cook well for few minutes. If you want to use carrot, add it now and mix well with keema.  

Now reduce the heat and add salt and all spices powder. Fry for 2/3 minutes.

Now turn down the flame to low heat till the keema is cooked.

Add chopped tomato. Stir and cook till they are soft and keema gets dry.

Now add lemon juice and mix well. And turn off the heat.

Serve with chapatti and roti.

Macaroni with Chicken Salami ... ready for hungry troops to enjoy --- made on 8th September, 2012

What did I use:

• 500g dried macaroni
• 1 tablespoon refined oil
• 350g thinly sliced mild salami, cut into thin strips
• 250g tomatoes, halved lengthways
• 100g smoked cheddar cheese, grated
• Water and salt to boil macaroni
• Black pepper

How did I cook:

• Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender.

• Meanwhile, heat oil in a frying pan over medium heat. Add salami. Cook for 3 to 4 minutes or until crisp. Add tomatoes. Cook for 2 minutes, shaking pan, or until heated through.

• Drain pasta. Return to saucepan over low heat. Add salami mixture, cheese and parsley. Toss until well combined. Season with freshly ground black pepper. Now it is ready to serve.