COOKING MADE EASY

Here's  a simple and delicious recipe for Methi Bhaji with Eedu (Fenugreek leaves with eggs) that you can try: ### Ingredients: - 2 cups fresh fenugreek (methi) leaves, washed and chopped - 2-3 eggs - 1 onion, finely chopped - 2-3 green chilies, chopped - 1 tsp turmeric powder - 1 tsp red chili powder - Salt to taste - Oil for cooking - Fresh coriander leaves for garnishing ### Instructions: 1. **Prepare the Methi Bhaji:**    - Heat oil in a pan and    - Add chopped onions and green chilies. Saute until onions turn translucent.    - Add turmeric powder and red chili powder. Mix well.    - Add the chopped fenugreek leaves and salt. Cook until the leaves wilt and the moisture evaporates. 2. **Add Eggs:**    - Create small wells in the methi bhaji mixture.    - Crack open the eggs into the wells. Or u can add beaten eggs as per Ur liking.(As given in the picture)    - Season the eggs with a pinch of salt and pepper....

  Here is a simple and tasty recipe for Vengna ni Katri (Spicy Fried Brinjal): ### Ingredients: - 2 medium-sized brinjals (eggplants), sliced into thin rounds - 1 tsp turmeric powder - 1 tsp red chilli powder - Salt to taste - Oil for frying ### Instructions: 1. **Prepare the Brinjal Slices:**    - Slice the brinjals into thin rounds and soak them in salted water for about 15-20 minutes to remove bitterness.    - Drain and pat dry the brinjal slices before cooking. Then marinate them with the above spices and some oil. 2. **Fry the Brinjal Slices:**    - Heat oil in a pan for shallow frying.    - Fry the brinjal slices in batches until they are golden brown on both sides and cooked through. Remove and set aside on a paper towel to drain excess oil.  Serve the Vengna ni Katri hot with roti, or as a side dish. Enjoy this delicious and spicy Vengna ni Katri dish as a flavorful addition to your meal!

  Add some chopped onions in oil,then add some chopped chillies,cloves ,cinnamon stick and ginger garlic paste . Then add salt pepper chilli powder slight turmeric powder cumin powder coriander powder and add the baked beans and stir well ,add some water and let it boil well and then garnish with coriander leaves and enjoy with bread or toast of your choice or white rice. 

  Recipe : Wash  (400 gms)Minced Meat well in water and ooze out all the water from it and then marinate it with 2 medium size boiled mash potatoes ,chopped green chillies, chopped coriander leaves, lemon juice, salt as per taste, chilli powder, turmeric powder, cumin powder, coriander powder, pepper powder, 1 tsp ginger garlic paste, garam masala powder (optional), chicken masala powder,1 beaten egg  and mix well and leave aside for 2 -3  hours till the spices are all well marinated in the minced meat. Make small ball shape and then flatten them and Coat them with  beaten eggs and deep fry in oil. You can also leave them without coating and shallow fry them in a non stick pan for a kheema tawa kebab taste. Remember to adjust the heat before frying as high temperature can burn the coating leaving it uncooked from inside,so fry in medium heat and then reduced the flame so it gets cooked well inside and outside . Serve hot with mint chutney or ketchup. I...

  Dal dhokli is a traditional Gujarati dish that combines lentils (dal) with pieces of spiced wheat flour dumplings (dhokli). Here's a simple recipe to make Dal Dhokli at home: ### Ingredients: - 1 cup Toor dal (split pigeon peas) - 1 cup whole wheat flour - 2 tomatoes, finely chopped - 1-inch piece of ginger, grated - 2-3 cloves of garlic, minced - 1 green chili, finely chopped - 1 tsp cumin seeds - 1/2 tsp turmeric powder - 1 tsp red chili powder - 1 tsp coriander powder - 1/2 tsp garam masala - Salt to taste - 2 tbsp oil - Fresh coriander leaves for garnishing - Water as needed ### For Tempering (Tadka): - 1 tbsp ghee - 1 tsp mustard seeds - 1/2 tsp asafoetida (hing) - 1-2 dried red chilies - Few curry leaves ### Instructions: 1. **Prepare the Dal:**    - Wash the toor dal and pressure cook with turmeric powder, salt, and 3 cups of water until soft and mushy. Keep aside. 2. **Prepare the Dhokli:**    - In a mixing bowl, combine the whole wheat flour, 1/2 tsp ...

Soak Toor Dal for three hours and wash it well with water. Then cook it in pressure cooker by adding salt, turmeric powder, chopped chillies, few drops of oil and water as per ur preferred consistency.  Once the dal is cooked in pressure cooker blend it well and add water if required.  For tempering Add some cumin seeds and chopped garlic in Ghee and add it to the dal. Serve with jeera rice or plain white rice and pickle.  This traditional Parsi dish is prepared on special occasions and is also known as dhan daar OR Sagan ni DAAR. ( Sagan means GOOD LUCK) :)

DAR NI PORI is a unique traditional parsi delicacy which is almost like A Pastry filled with sweet Dal and dryfruits. It's an elaborate recipe so for the beginners please find the below link to make it easily step by step cos that's exactly what I did and it turned out GREAT :) thanks to YouTube and to the one who has shown us how to make it .  https://m.youtube.com/watch?v=pImgGBOOuUo&pp=ygULREFSIE5JIFBPUkk%3D

Here's a simple recipe for making Upma, a popular South Indian breakfast dish: Ingredients: - 1 cup semolina (sooji/rava) - 2 tbsp oil or ghee - 1 tsp mustard seeds - 1 tsp cumin seeds (optional)  - 1-2 green chilies, chopped - 8-10 curry leaves - 1 medium onion, finely chopped - 1/4 cup mixed vegetables (carrots, peas, bell peppers, etc.) as per choice  - Salt to taste - 2 cups water - Fresh coriander leaves for garnishing - Lemon juice (optional) Instructions: 1. Dry roast the semolina in a pan on low heat until it turns light golden brown. Keep stirring to avoid burning. Once roasted, remove from heat and set aside. 2. In a separate pan, heat oil or ghee over medium heat. Add mustard seeds and cumin seeds. Let them splutter. 3. Add chopped green chilies and curry leaves. Saute for a minute. 4. Add chopped onions and sauté until they turn translucent. 5. Add mixed vegetables and cook for a few minutes until they are slightly tender. 6. Pour water into the pan and bring it to...