Egg Bhurji (Spicy Indian Scrambled Eggs)

Ingredients:

Eggs – 3

Onion – 1 medium

Tomato - 1 medium

Red chilly powder – 1 ½ teaspoon

Turmeric powder – ¼ teaspoon

Curry Leaves – 7 to 8

Coriander leaves – ¼ cup

Oil – 1 tablespoon

Salt

Recipe:

• In a bowl whisk eggs and keep it aside.
• Heat oil in a non-stick pan.
• Add curry leaves.
• Once curry leaves start to splutter add finely chopped onion.
• Saute onions until they are translucent and golden brown.
• Add red chilly powder and turmeric powder.
• Saute for 2-3 minutes till oil separates.
• Then add finely chopped tomato.
• Once tomatoes are soft and mushy add whisked eggs.
• Keep mixing with spatula for 5-6 minutes until the eggs are almost cooked.
• Add salt to taste and mix it well
• Garnish with finely chopped coriander leaves.
• Serve hot with roti or bhakari.

Salmon Fish Rawa Fry

Ingredients:

Salmon fish fillet –  8 sliced pieces

Red chilly powder – 2 teaspoons

Turmeric powder – ½ teaspoon

Lemon juice – 1/2 tablespoon

Semolina – ¼ cup

Oil – 1 tablespoon

Salt to taste

Recipe:

• Wash and clean salmon pieces.
• Drain out water completely.
• In a bowl mix red chilly powder, turmeric powder, lemon juice and salt.
• Make a thick paste without adding water to it.
• Rub this paste on all pieces of salmon making sure all sides are completely coated by marinade.
• Cover and keep it aside for 10-15 mins.
• In a plate mix semolina with little red chilly powder and salt.
• Coat the fish from all sides with semolina mixture.
• Heat oil in non-stick frying pan.
• Once oil is hot, shallow-fry fish from both the sides until golden brown.
• Serve with Rice or Roti.

Wheat Flour Ladoo/ गव्हाचे लाडू

Ingredients:

Wheat flour - 2 cups
Chopped Almonds – 3 tablespoons
Chopped Cashew nuts – 3 tablespoons
Chopped Pistachio – 2 tablespoons
Fox nut/ Makhana – 1 cup
Cardamom powder – 1/2 teaspoon
Bura sugar/powdered sugar – 1 1/2 cups
Clarified butter/ Ghee – 1 cup

Recipe:

• Heat a tablespoon ghee in a thick bottom pan, fry cashew nuts, almonds, pistachio and foxnut separately and keep aside.
• Now to the same pan, add 2 tablespoons of ghee and roast wheat flour on low flame until it changes its color and raw smell goes off.
• Keep stirring continuously to roast evenly.
• Besan begins to turn deep golden in colour and aromatic.
• Now switch off the flame and take out roasted flour into a big bowl.
• Let it cool down.
• Mix roasted nuts and crushed makhana to the flour.
• Add powdered sugar and cardamom powder.
• Mix everything well.
• Now add remaining ghee and start making round balls/ ladoo.

Black Eyed Beans Curry/चवळीची उसळ

Ingredients:

Black eyed beans – 1 cup

Potato – 1

Onion -1

Tomato – 1

Curry leaves – 5 to 6

Malvani masala/ red chilly powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Garam masala powder – 1 teaspoon

Kokum – 2-3

Oil – 1 tablespoon

Salt

Recipe –

• Wash and soak black eyed beans for 4-5 hours.
• Pressure cook beans for 1-2 whistles.
• Heat oil in a pan.
• Add curry leaves and finely chopped onion.
• Once onion becomes translucent add red chilly powder and turmeric powder.
• Sauté till oil separates.
• Now add chopped tomato and sauté till tomatoes are soft.
• Now add boiled beans and cubed potatoes.
• Cook on medium flame for 10-15 mins.
• Now add kokum and chopped coriander and cook for 2-3 mins on low flame.
• Serve hot with chapati.