Papdi Chaat

Ingredients:

• ½ tsp Salt


• 25 gm Ghee


• 2 tsps Green Peas


• ½ tsp Cumin seeds


• 25 gm Sweet Curd


• ½ tsp Chaat Masala


• ½ tsp Garam Masala


• ½ tsp Cumin powder


• A pinch of Black Salt


• ½ tsp Ginger Chutney


• 100 gm Refined Flour


• A pinch of Asafoetida


• ½ tsp Ginger, julienned


• ½ tsp red Chilli Powder


• 100 gm Potatoes, boiled


• A pinch of Coriander powder

Method:

1. Mix the flour with ghee and salt and sufficient water to make tight dough.


2. To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.


3. Mix boiled potatoes and green peas. Put in all the powdered masala. Make a base of this mixture on a plate.


4. Put the roundels of deep fried papdi on top of the potato green pea mixture.


5. Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.


6. Check for seasoning and serve cold.

Omelette Curry

Ingredients:

• 2 Eggs


• 2 tbsp Oil


• 2 tsp Butter


• Salt as per taste


• 1 chopped Onion


• ½ tsp Garlic paste


• ½ tsp Ginger paste


• ¼ tsp Curry powder


• 1 cup Coconut Milk


• 2 chopped Green Chilli


• ¼ tsp Turmeric powder


• ½ tsp red Chilli powder


• ½ tsp Coriander powder


• Chopped Coriander leaves


• ½ tsp Cumin seeds powder


• ¼ tsp Black Pepper powder

Method:

1. Blend eggs, salt and pepper powder till frothy.


2. Heat a pan, add 1 tsp butter.


3. Pour half the egg mixture.


4. Cook on slow flame till golden brown.


5. Turn the omelette and let the other side cook till golden brown.


6. Remove from fire.


7. Follow the same procedure to make the other omelette.


8. Cut the omelette in to 1" pieces.


9. Keep aside.


10. Heat oil in kadai.


11. Fry onion till golden brown.


12. Add ginger-garlic paste and simmer for a minute.


13. Add green chillies.


14. Add all the powders and salt.


15. Add coconut milk and cook for 8-10 minutes on slow flame.


16. When gravy thickens add omelette pieces.


17. Cook for another 3-4 minutes.


18. Garnish with coriander leaves and serve hot.

Tip: To store eggs longer crack open the eggs and add individually to an ice cube tray. When completely frozen, put the egg cubes in a sealed freezer bag and use as needed.