Category Archives: Easy Cooking For Beginners

Egg Chili Fried Rice

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Boiled rice (85%) – 2 cups
Egg – 2
Chopped garlic – 1 tsp
Red chili flakes – 2 tbsp
Soya sauce – 2 tbsp
Vinegar – 1 tsp
Refined oil – 2-4 tbsp
Salt
Sugar
Method:
Heat oil in a wok add garlic saute for a minute add two eggs and make it scramble.
After eggs cooked properly add boiled rice , cili flakes,salt,sugar,vinegar,soya sauce mix it well.
Cook it on high flame for about 10 minutes and stir continuously.
After it mixed nicely cook it for more 5-10 minutes.
Serve hot with any chinese gravy dish.

LAU DIYE MOOGER DAL (Bottle gourd with moong daal)

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INGREDIENTS:
Yellow Moong daal – 1 cup
Lau/Bottle gourd/ Lauki(cut in big cubes) – (1/2 Kg)
Turmeric powder – 1 tsp
Jeera/cumin seeds – 1 tsp
Bay leaves – 2
Whole dry red chili – 2
Oil – 2 tbsp
Salt to taste

METHOD:
Boil moong dal,lau,turmeric,salt in a vessel untill dal and lau cooked nicely.
Now take a pan and heat oil,add jeera,whole chili,bay leaves let it splutter then pour the cooked dal in.Adjust the seasoning and let it boil for 15-20 minutes.
Serve hot with Steamed rice.

CHANA DAL WITH SPINACH

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INGREDIENTS:
Chana daal(soaked in water for 1 hr) – 1 cup
Chopped spinach – 2 cup
Chopped onion – 1 medium
Chopped garlic – 2 tbsp
Chopped green chili – 2 tsp
Turmeric Powder – 1 tsp
Red chili powder – 1/2 tsp
Chopped tomato – 1 medium
Oil – 2 tsp
Ghee – 2 tsp
Sugar – 1/2 tsp
Salt to taste

METHOD:
Take pan and add soaked daal,spinach,salt,turmeric powder and boil untill daal and spinach cooked.Then,keep aside.
Now heat oil in a pan add chopped garlic saute it for 3-4 minutes then add chopped onion and green chili
saute it for another 5-8 minutes.Then add tomato,turmeric powder,red chili powder,sugar cook it for 8- 10 minutes.After that add cooked daal and let it boil.Adjust seasoning and add ghee let it melt.Boil it for another 10-15 minutes.
Serve hot with steamed rice or chapati.

 

LAO GHONTO (Bottle Gourd with moong dal)

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INGREDIENTS:
Bottle Gourd/Lao/Lauki (cut in small pieces)- 1
Moong Dal (yellow) – 1 cup
Jeera/Cumin seeds – 1/2 tsp
Whole dry red chili – 1
Bay Leaf – 2
Green Chili (slit) – 2
Turmeric powder – 1/2 tsp
Sugar – 1/4 tsp
Salt to taste
Oil – 2 tsp

METHOD:
Dry roast the moong dal till golden brown and keep aside.
Take a pan heat oil and add jeera,halved whole red chili,bay leaf let it splutter.Now add Lao (Bottle Gourd/Lauki) , green chili,salt,sugar,turmeric powder,mix it well and cover it.Cook it on slow flame till the dal and lao cooked thoroughly.Don’t add water and stir occasionally.
Serve hot with steamed rice.

ALOO SABZI (Bengali style)


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INGREDIENTS:
Potato (cut in 1 inch cube)- 4 medium
Kala jeera / kalonji / onion seeds – 1/4 tsp
Green chili (slited)- 2
Turmeric powder – 1/2 tsp
Red chili powder – 1/3 tsp
Sugar – 1/2 tsp
Water – 1 cup
Oil – 1-2 tsp
Salt

METHOD:
Take a pan and heat oil.Add kala jeera let it splutter then add potatoes,green chili,turmeric,red chili,salt,sugar give it a good mix cook it for 5-8 minutes on medium heat,stir occasionally.
Then,add 1 cup of water,cover it and cook on slow heat until potatoes cooked.
Serve hot with paratha or chapatis.

Bengali Cholar Dal

Ingredients:
2.5 cups chana dal/cholar dal/split and husked Bengal grams
1/2 teaspoon turmeric powder
2 tablespoon ghee
3 small green cardamom
2″ stick cinnamon
1/2 teaspoon cumin seeds
a generous pinch of hing/asafoetida
2 -4 red dry chili pepper
1 tejpatta/Indian Bay leaf
2 inch fresh ginger, grated/made into paste
3-5 teaspoon sugar, or to taste
salt to taste
a couple of tablespoon raisins (optional)
Dry chili for garnish – optional

Method:
Wash the lentils until the water runs clear. Add enough water for the lentils to be completely immersed and there should be an inch and a half of water above the level of the lentils. Add salt and turmeric and boil the lentils until tender but not breaking apart or mushy. Each and every lentil should be separate and whole for this recipe.
Once the lentils are cooked and you are ready to temper/season the dal.
Heat ghee in a pan big enough to hold the cooked lentils. Pound the cardamom pods to release the seeds. Add the cardamom and the cinnamon. A few seconds later add the hing/asafoetida, cumin, bay leaf and the dry red chili pepper. When the spices sizzle, add the cooked lentils, sugar, ginger, grated coconut to the pan. Simmer at low heat while occasionally stirring, for about 10-12 minutes.
Adjust salt and sugar. This dal is not supposed to be very soupy, but if you want to have a runny consistency you may add water. If you want it thick, simmer to have the extra water evaporate.

When almost done, add the fried coconuts and the raisins if you are using. Garnish with pepper.

Tortilla de Patata or Tortilla Espanola (Spanish Omelet Recipe)

INGREDIENTS:
6-7 medium potatoes, peeled
1 whole onion
1 tsp- Chopped Green Chili
2 tbsp- Chopped Coriander Leaves
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to tasteMETHOD:

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato as it cooks fast.
Put potatoes,coriander leaves,green chili and onions into a bowl and mix them together. Salt the mixture.
In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan and heat on medium heat.When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly.Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom,its ready to turn it over to cook the other side.Flip it with the help of a large dinner plate. Place the frying pan back on the flame. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Serve hot with some pieces of bread.

Rui Maacher jhol (rohu fish curry with potato)

Ingredients:
6-7 pieces of Rui (rohu)
2 Potato cut in lengthwise
2 tsp Ginger Paste
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Red chilly powder
1/4 tsp tsp Onion seeds/ Kala zeera
1 Tomato cut into small cubes
2-3 Green chilies (slit in half)
2 tbsp Mustard oil
1 1/2 cup of Water
Salt to taste
Few coriander leaves, chopped

Method:
Wash the fish pieces. Pat dry with paper towel, marinate with turmeric, salt and red chilly powder for 10-12 minutes.Take a broad frying pan and heat mustard oil till smoking point, reduce the heat and gently lower the fish into the oil. Fry fish pieces on both the sides till it is light brown. Now very carefully without breaking the fish pieces place them on paper to soak extra oil and keep aside. Fry potatoes till they are light brown.
Now in another pan heat some oil thoroughly and add onion seeds and 2 green chilies and saute for 1 minute. Add Ginger paste and fry till it turns light brown. Add turmeric powder, cumin and chilly powder,salt n sugar.Fry for a minute and do no let the masala burn.Add tomato let it be cooked. Now add 1 1/2 cup of water, fried potato and adjust the salt. cover and let this cook for 5-6 minutes.
Gently slide in the fried fish pieces to the gravy, rest of the green chilies and cover it again for 2-3 minutes. Remove from flame. Add coriander leaves and cover the lid again. Serve this simple fish curry with piping hot rice.

MASALA EGG NOODLES

 

Ingredients:

  • 1 packet Noodles
  • 2 Medium Onion- Sliced Lengthwise
  • 3 chopped Tomato- Sliced Lengthwise
  • 3 Carrot – Sliced Lengthwise
  • 3 Green Capsicum – Sliced Lengthwise
  • 1 inch Ginger- Chopped
  • 3 – 4 Bulb Garlic- chopped
  • 4-5 Green chilli – Sliced Lengthwise
  • 1/2 tsp Red chili powder
  • 1/2 tsp Garam Masala Powder
  • 1/4 cup – Soya Sauce
  • 1/2 cup – Tomato Sauce
  • 1/2 cup – Green Chilli Sauce
  • 3-4 Tbsp- White Vinegar
  • Egg- 3-4
  • tblsp Oil

Method:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are lightly brown.
Add Vegitables into it cook untill its 75% cooked.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Now add Eggs and mix it up with the mixture.
Add the noodles and stir well.
Add All Sauces and vinegar mix it well on high flame.
Cook for a while and remove the fire and serve immediately.