COOKING MADE EASY

Black-eyed peas are a nutritious and versatile ingredient! Here's a simple recipe to get you started: CHORA Masala (Black-Eyed Peas Curry)* *Ingredients:* - 1 cup dried black-eyed peas, soaked overnight and drained - 2 medium onions, chopped - 1 medium tomato, diced - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder ,chilli powder  - Salt, to taste - 2 tablespoons oil or ghee - Fresh cilantro, chopped (for garnish) *Instructions:* 1. Cook soaked black-eyed peas until tender in pressure cooker. 2. Heat oil in a pan, add cumin seeds, and let them splutter. 3. Add chopped onions and sauté until golden brown. 4. Add ginger garlic paste, diced tomatoes, chilli powder,coriander powder, turmeric, and salt. Cook until the tomatoes are soft. You can add mashed tomatoes paste for cooking it faster. 5. Add cooked black-eyed peas and some water (if needed) to achieve the desired consistency. 6. Simmer for 10-15 minutes, allowing the flavors to meld. 7. Garnis...

 Vagharelu Dahi is a popular Gujarati dish, also known as tempered yogurt. It's often served as a side dish, used as a topping for various Indian meals. To make Vagharelu Dahi, you typically temper yogurt with spices and herbs like mustard seeds, cumin seeds, curry leaves, and green chilies. This adds flavor and aroma to the yogurt. *Ingredients:* - 1 cup plain yogurt - 1 tablespoon oil  - 1/2 teaspoon mustard seeds, Methi ( fenugreek) seeds - 1/2 teaspoon cumin seeds, chilli powder - 1-2 green chilies & ginger grated, chopped (optional) - Curry leaves (optional) - Salt, to taste - Fresh cilantro, chopped (optional) *Instructions:* 1. Whisk yogurt until smooth. Add salt to taste. 2. Heat oil or ghee in a small pan. 3. Add mustard seeds and let them splutter. 4. Add cumin seeds, green chilies, chilli powder, curry leaves (if using) and all the above ingredients and Saute briefly. 5. Pour the tempering over the yogurt OR Vice versa and mix well . Remember to keep the flame o...

Mix curd ,salt( as per taste) and cooked cold white rice together in a bowl,then add a tempering(method given below) to it. Finally Garnish with coriander leaves.  Tempering: Heat oil in a Pan ,add some mustard and cumin seeds ,green chillies curry leaves, asafoetida,chana dal,urad dal(optional),red kashmiri chilli pcs(optional). In the end,You can grate some ginger (for a more flavourful taste) to the curd rice.  Tips:  USE UNFLAVOURED CURD. USE COOL OR LEFT OVER RICE AND NOT HOT RICE. WHISK CURD AND SALT TILL IT'S SMOOTH BEFORE ADDING RICE.

To make Indian-style tempura prawns, you can add some Indian spices and flavors  for a unique twist. Here's a recipe to make Indian-spiced tempura prawns: **Ingredients:** - 12 large prawns, peeled and deveined - 1 cup chickpea flour (besan) for coating  - 1/2 cup corn flour (coating)  - 1 teaspoon pepper powder  - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1/2 teaspoon turmeric powder & garam masala - 1/2 teaspoon chili powder (adjust to taste) - 1 egg white (coating)  - Vegetable oil for frying - Salt to taste - Fresh cilantro leaves for garnish - Mint chutney or tamarind chutney for dipping(optional)  **Instructions:**  In a mixing bowl, combine the prawns and all the spices and salt & let these marinated prawns set for few hours. Add some drops of oil while marinating. You can add few drops of lemon juice too. Then for the  coating add in the prawns  chickpea flour, egg white and corn flour just before frying Heat veg...

Here is a simple recipe for Lauki ki Sabji (Bottle Gourd Curry): Ingredients: - 1 medium-sized bottle gourd (lauki), peeled and chopped into small pieces - 1 onion, finely chopped - 2 tomatoes, chopped - 2-3 green chilies, slit - 1 tsp cumin seeds - 1 tsp turmeric powder - 1 tsp red chili powder (adjust to taste) - 1 tsp coriander powder,garam masala ,ginger garlic taste - Salt to taste - 2 tbsp oil - Fresh coriander leaves for garnishing Instructions: 1. Heat oil in a pan and add cumin seeds. Let them splutter. 2. Add chopped onions and sauté until they turn translucent. Then add ginger garlic paste. 3. Add chopped tomatoes and green chilies. Cook until tomatoes are soft and mushy. 4. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well. 5. Add chopped bottle gourd pieces and mix everything together. 6. Cover and cook on low heat until the bottle gourd is tender. Stir occasionally. Add some garam masala powder and mix well. 7. Once the bottle gourd is cooked, ga...

Kadhi  or  karhi  is a yogurt-based dish originating from i ndia. ]  It is made by simmering  yogurt  with  besan (gram flour)  and  spices  until it forms a thick, tangy gravy. It is sometimes mixed with  pakoras  (deep-fried fritters). It is often eaten with  cooked rice  or  roti . Simple recipe for Gujarati style kadhi . Mix together water, yogurt, and chickpea flour until smooth; add salt as per taste.  Heat ghee in a pot and add some curry leaves, red dried kashmiri chilli, cumin seeds, mustard seeds, one clove pc, methi seeds ,small pc of taj,chopped green chillies,turmeric powder and asafetida powder(optional) ,red chilli powder on low flame and add the curd mixture and stir well & let it boil and keep stirring else it'll split. Once done, garnish with coriander leaves and serve with hot jeera rice or peas pulav.😋

  Here's a simple recipe for a delicious Masala Omelette: Ingredients: - 2 eggs - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon turmeric powder - 1/4 teaspoon red chili powder - 1 tablespoon oil - Chopped fresh cilantro (for garnish) -Chopped onions & chopped green chillies (optional)   Ginger garlic paste, optional  Instructions: 1. Crack the eggs into a bowl and whisk them together with a fork. Add the salt, pepper, turmeric powder, ginger garlic paste ,onions ,chillies and red chili powder. Mix well. 2. Heat the butter or oil in a non-stick pan over medium heat. 3. Pour the egg mixture into the pan and let it cook for about 30 seconds. 4. Use a spatula to gently lift and fold the edges of the omelette towards the center, allowing the uncooked egg to flow to the edges. 5. Continue cooking and folding the omelette for another 2-3 minutes, until the eggs are almost set. 6. Use the spatula to fold the omelette in half and cook for another 30 seconds. 7. ...

 Ingredients: -1 cup chana dal (split chickpea lentils) - 3 cups water - 1 tablespoon ghee or oil - 1 teaspoon cumin seeds - 1 onion, finely chopped - 1 tomato, chopped - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon coriander powder - 1/2 teaspoon red chili powder (adjust to taste) - Salt to taste - Fresh coriander leaves for garnish Instructions: 1. Rinse the chana dal under running water until the water runs clear. Soak the dal in water for about 30 minutes. 2. In a pressure cooker or a heavy-bottomed pot, add the soaked chana dal and 3 cups of water. Cook the dal until it is soft and mushy. If using a pressure cooker, cook for about 3-4 whistles. If cooking in a pot, it may take around 30-40 minutes. 3. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. 4. Add chopped onions and sauté until they turn golden brown. 5. Add ginger-garlic paste and sauté for a minute until the raw smell disappears. 6. Add choppe...

Slice chicken liver and wash well and then drain the water. Fry it in oil and add in it salt as per taste curry leaves (optional) pepper powder fine amount of chopped green chillies coriander leaves while frying and mix well and thoroughly till cooked . Cover with lid. Add water if needed . Add lemon juice and  garnish with coriander leaves and serve with hot roti or can be enjoyed as it is 😄 Tip :Safety in the kitchen should Be THE TOP MOST PRIORITY, SO Be careful while cooking this dish as it can splatter hot oil while frying

  Ingredients: - 1 cup basmati rice - 2 tablespoons oil - 1 teaspoon mustard seeds - 1 teaspoon cumin seeds - 1/2 teaspoon turmeric powder - 1/4 teaspoon asafoetida (hing) - 2-3 green chilies, chopped - 10-12 curry leaves - 1/4 cup roasted peanuts (optional) - 2 tablespoons lemon juice - Salt to taste - Fresh coriander leaves for garnish Instructions: 1. Cook the basmati rice according to package instructions and let it cool. 2. In a pan, heat oil over medium heat. Add mustard seeds and let them splutter. 3. Add cumin seeds, turmeric powder, asafoetida, chopped green chilies, and curry leaves. Sauté for a minute. 4. Add the cooked rice and mix well. Season with salt. 5. Add roasted peanuts and mix again. 6. Squeeze fresh lemon juice over the rice and mix well. 7. Garnish with fresh coriander leaves before serving. 8. Lemon rice is ready to be enjoyed as a delicious and tangy dish.😋😋😋

  Peel the bitter gourd and Slice into thin round shapes and also remember to remove the pulp from inside. Add in salt water to remove the bitterness,then let it dry after removing it from water and marinate with chilli powder, salt turmeric powder and coriander powder . Then shallow fry them in oil on low flame and keep flipping it so they are well cooked and not burnt. Serve as a side dish ... You can also marinate with besan ,rice flour or corn flour and deep fry it so that it gets a good crispy coating.

 In oil add some chopped green chillies ,full ginger and garlic pcs  with peel coriander leaves with sticks,dried tamarind pieces ,big pieces of tomatoes ,salt,cumin powder, pepper powder, rasam powder and mix well.  Then add water and once the tomatoes begin to boil, then start smashing them with the spoon (after they've softened) strain all the ingredients and serve the rasam with rice and pappadam.

  Another yummy PARSI delicacy, which Is beaten eggs on ladies finger,so here we go with the recipe .😋 Clean and chop ladies finger and then add oil in a pan and ADD some mustard seeds asafoetida, salt ,chilli powder,turmeric power ,green chillies chopped and mix well with the ladies finger. Once the ladies finger is done ,add the beaten eggs mixture and cook on low flame and cover with lid.  You can add salt chilli powder or pepper to the beaten eggs for more flavour .😀😋 Garnish with coriander leaves,o nce cooked and it can be served with bread or Chapatti as a side dish . One can add the eggs as it is if they prefer it, rather than adding  beaten eggs and then season with salt and pepper once the egg is done.

  Step 1 :Wash and Peel the Potatoes. Cut them into thin long slices or cube as per your choice and add them in water to remove excess starch and then strain the water.  Step 2 :Cook them well  in a pan by adding oil cumin seeds chopped green chillies  salt turmeric powder and chilli powder. Once the potatoes are cooked, add mixture of beaten eggs( eggs salt chilli powder) into the potatoes and cover with lid. Cook in low flame so that the potatoes don't burn from down else the oil will absorb fast and burn the potatoes. Step 3: Once the egg is cooked,garnish with coriander leaves ,cut in slices and  serve hot with chapati or toast & enjoy this yummy PARSI DISH :)  Variation : Instead of adding beaten eggs ,you can just break the egg as it is and add it on the potato and cover with lid  and then season the eggs with salt and pepper in the end once it's done .

  Heat oil in a non stick Pan. Add some carom  seeds,chopped green chillies and onions and fry till translucent. Add some ginger garlic paste,chopped tomatoes ,cumin powder,coriander powder,kashmiri chilli powder ,turmeric powder,salt as per taste and stir fry for two minutes. Then add the sprouted Val and stir for a minute and add some chopped coriander leaves and water and cover and cook and keep checking if the val is cooked by mashing the Dal with the fingers and add some garam masala. Once done ,serve with chapati. Another way to make this sprouted Val is to cook it in a pressure cooker or pan without tomatoes and simply cooking it in onions , ginger garlic paste,green chillies ,haldi,chilli powder ,ajwain,salt and garnishing with coriander leaves. If cooking in a pressure cooker three whistles is enough,check again if not done add water & cook . To sprout the val soak it in water overnight and then the next day drain the water and add the val in a wet muslin cloth an...