Cluster beans



Beans                                           250 gms
Onion                                           1
Ginger garlic paste                        1 tsp
Saffron                                         ½ tsp
Green chili                                    4-5
Oil                                               2 table spoon
Coriander leaves                          3-4 stalks
Salt                                              1 tsp or as per taste

Method:
Heat the oil in a dish or pressure cooker, add the finely  chopped onion till light brown, add saffron, ginger garlic paste, green chili (slit) and fry it well.  Add the chopped beans  & coriander leaves and salt and fry it well.  Add a cup of water and allow it to cook.  When the beans are cooked, fry it well till completely dry.  Remove and serve with chapatti or as a side dish.

Yogurt Tadka



Yogurt                             200 gms
Salt                                  2 tsp
Saffron                             ¼ tsp
Whole red chili                 2
Curry leaves                     6-8
Mustard seeds                  ½ tsp
Urad dal(black gram)        ½ tsp
Oil                                   1 table spoon

Method:
Add ½ cup water and salt to the yogurt , whip it and keep aside.
Take a pan, heat the oil, add the mustard seeds, urad dal, chili (break into half), saffron and curry leaves.  Fry it well and add the seasoning to the whipped yogurt.
You can serve it with rice or as a drink.

Mutton Bone Soup










Bones                              250 gms
Onion                              1
Garlic pods                      5
Ginger                             2 pieces
Mint leaves                      12
Pepper pods                    10-12
Tomatoes                        3
Salt                                 2 tsp or as per taste

Method:
Wash the mutton bones thoroughly 3 to 4 times.   Add the chopped onion, garlic pods, ginger pieces, mint leaves, pepper, chopped tomatoes and salt.  Place all these ingredients in the pressure cooker and mix well mashing the tomatoes in the process.  Add 5-6 cups of water and pressure cook it.
Strain it in a container and you can serve in a cup or bowl. 
Optional: You can toast bread and cut into small squares and add it to the soup while serving.

Dried Prawn fry

Dried Prawn fry:




Dried prawns                  100 gms
Onions                            2
Ginger garlic paste           1 tsp
Saffron                            ¼ tsp
Red chili powder             1 ½ tsp
Cumin powder                1 tsp
Coriander powder           1 tsp
Tomato                           1 or 2
Oil                                  2 table spoon

Method:
Soak the dried prawns  in water for about ½ hour.  Then wash it well and keep aside.  Take a pan, heat the oil, add the prawns and fry it well till brown , remove and keep aside.
Add a little more oil if required and fry the finely chopped onions till light brown, add the saffron, ginger garlic paste, chili powder, cumin and coriander powder and fry it well.  Add the finely chopped tomato and salt and allow it to cook for about 5 minutes then add the fried prawns and fry it well together.  Stir fry it till completely dry and remove.  It can be served with roti or as a side dish with dal.

Egg Fry


 Egg Fry:

Eggs (boiled)                    4
Red chili powder              1 tsp
Salt                                   1 tsp
Saffron                              ¼ tsp
Oil                                     2 table spoon

Method:
Boil the eggs and remove the shell.  Cut the eggs into half (length wise).  Take another small saucer and mix the chili, saffron and salt and sprinkle it evenly on the egg piece.  Take a pan, heat the oil and shallow fry the eggs on both sides till golden brown.   It can be eaten as a snack or starter.

Boiled eggs dry curry


Boiled eggs dry curry:
Eggs                                       4
Onion                                    2
Tomatoes                              2
Ginger garlic paste             1 tsp
Red chili powder                2 tsp
Saffron                                 ¼ tsp
Salt                                         1 ½ tsp
Oil                                           3 table spoon

Method:
Boil the eggs, remove the shell and cut the egg into small pieces (about 8 pieces each egg).
Take a dish, heat the oil, add the finely chopped onions and fry it till golden brown, add the saffron, ginger garlic paste, chili powder, finely chopped tomatoes, salt and fry it well till the tomatoes are well smashed and cooked.  Add the egg pieces and mix it well into fried onion and tomato.  Stir fry it for about 5 minutes and remove .  This can be served with chapattis.

Bombay Duck Fry



Dry Bombay duck                             4
Ginger garlic paste                           1 tsp
Saffron                                            ¼ tsp
Chili powder                                   1 tsp
Cumin powder                                ½ tsp
Salt                                                 1 tsp
Lemon juice                                    1 tsp
Oil for frying

Method:
Cut the Bombay duck into finger size pieces  and soak in the water for about ½ hour.  Wash it nicely two  or three times ,  you will notice there will be soft sand at the bottom of the water.   After washing it well place it in a bowl and add all the ingredients and marinate for about ½ to 1 hour.
Take a pan, heat the oil and shallow fry it few pieces at a time, turning it on all sides till it is golden brown.  You can serve it with dal and rice.