Egg Puff

Ingredients:

Puff Pastry sheets(pepperidge farm from walmart)

Eggs(boiled)-3(slice it to 6 pieces)

Onion -1

Green chillies-1(optional)

Mustard-1/4tsp

Chillipowder-2tsp

Garam masala-1/2tsp

Oil

Aluminium foil or baking sheet

Salt as reqired

1.To thaw the pastry sheets-Follow the instructions in the box.
2.Cut the onions lengthwise and keep aside.
3.Heat 2 tsp oil in a pan and put mustard and then onions fry till it is transparent.add chillipowder, garam masala and salt and fry it for 2-3min.
4.Let it cool.
5.Cut the pastry sheet lengthwise into 3. cut the 3 again into 6.(care should be taken it should be of enough length when u fold it should cover the edges after u put the egg and onion masala)
6.Take a piece of sheet and put one tablespoon of onion curry and keep the egg slice(the yellow part down) in first half of the sheet and cover it with other half.
7.Seal the edges using water.you can make patterns using fork tip.
8.Keep the pastry in a baking tray with aluminium foil.
9.Preheat the oven to 400C and then place the baking tray in oven and wait for 15-20 min or untill the puffs are fluffy and golden brown.
10.Let it rest for 5 min and then serve with tomato ketchup.

[P.S:If u want Veg Puff you can replace the egg with Potato,carrot and beans and fry then along with onoins and follow the same method.]

Egg Noodles

Chinese Egg Noodles

Boil the Noodles Using the directions in the Packet and keep aside.

Ingredients:
Carrot(chopped) - 1
Beans (chopped ) - 10
Green Peas as required
Spring Onions
Ginger-garlic paste - 1 tsp
Pepper Powder
Egg - 3
Soy sauce
Chilli sauce
Salt as required

1.Heat 2 tsp oil inn a large nonstick pan.add ginger-garlic paste fry it for a min and add chopped carrots,beans,2 tsp soysauce,salt and fry it for2-3 min and keep it aside.
2. Take the eggs and make scrambled eggs and add pepper powder soy sauce and salt to it and add above the veg mixture to this and fry it for 2 min.
3.Add the noodles to it and add 4-5 tsp chilli sauce ,salt and pepper powder and mix all the ingredients thoroughly leave it for 2 min and springle the spring onions on top and serve hot with Ketchup.

Vaththakuzhambhu(Tamarind based Dish)

Ingredients:
Mustard - 2 tsp
Fenugreek - 2 tsp
Small onion (cut into half) - 20
Garlic - 10
Spinach or Val Papdi(mochakottai)- Optional
Tamarind Extract- Tamarind Twice as lemon size(Soak it in 1 cup hot water for 10 min,filter,keep it aside )
Chillipowder-2-3 tsp
Salt as required

1.Heat 3 tsp seasome oil in a pan or kadai and add mustard and when starts to splutter add fenugreek.fry it till golden brown.
2.Add Garlic and fry it for 2-3 min
3.Add Small onions to this and add 2-3 tsp oil and fry it till transparent.
4.Add Tamarind Extract,2-3 tsp Chilli powder,Salt and mix it thoroughly and close it with the lid simmer it to medium flame for 20 minor till you get desired consistancy.Stir in between
5.Add 3-4 tsp oil and keep it in low flame for 2-3 min and serve hot
6.You can eat this with rice and Paruppu (Moong dal) dhuvaiyal.

Tomato Kojju

Ingredients
3 Tomatos(finely Chopped)
1 Big onion(finely chopped)
1 tsp Mustard
1 tsp urad dal
2 tsp chilli powder
oil(seasome oil) as required
salt to taste

1.heat 2 tsp oil in a kadai and put mustard, when it starts splutter add urad dal and fry it till golden brown.
2.Add the chopped onions and fry it till transparent
3.add the chopped tomatos and fry it for2-3 min
4.To this mixture add Chillipowder and water and simmer it for 20-25 min,untill to get desired consistancy.Stir in between and finally add 3-4 tsp oil and leave it for 2-3 min.
5.tomato kojju is ready to serve with rice and also with idlis and chappathis.

Parotta&Navratna kurma

INGREDIENTS:
3 tablespoons vegetable oil or unsalted butter
1/4 cup cashews
1/4 cup raisins
1 Big onion (finely chopped)
1/2 cup chopped carrot
1/4 cup chopped tomato
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
1/4 cup lima beans
1/4 cup corn
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
1 teaspoon ginger-garlic paste
1 (8 ounce) can tomato sauce
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
salt to taste

1.Heat 1 tablespoon butter in a pan over medium heat. Place cashews in the pan, cook and stir until golden brown, and set aside.
2.Heat oil in a separate kadai over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften,and set aside.
3.Stir onion into the skillet, and cook until tender.
4.Mix in garlic paste and ginger paste, and cook 1 minute.
5.Add finely chopped tomatos and cook untill tender.
6.Add turmeric powder, coriander, and garam masala and fry it 4 2-3 min,stir in tomato sauce
7.Stir milk and cream into it.
8.Pour in required amount of water, and mix in raisins, carrots, beans,corn,lima beans and potatoes.
9.Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender. 10.Then add paneer and cashews with the vegetables.
11.Bring to a boil, and continue cooking 2 to 3 minutes.Finally add the peas and cook for 2 min. Season with salt to taste.
12.You can eat this with parotta,naan and chappathi.