## INGREDIENTS
- 2 big Tortillas 
- 3 boiled eggs peeled and roughly chopped in big chunks.
- 1 boiled potato peeled and roughly mashed
- 1 small onlion sliced vertically in long and with 1 cm thickness.
- 1/2 medium tomato sliced like mentioned above
- 1/2 teaspoon ginger garlic paste or grated ginger and chopped garlic of the same quantity
- 1 teaspoon chopped green chillies 
- 1/3 teaspoon cumin seeds/ black mustard seeds 
- 2 teaspoons oil 
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- Salt according to taste
- 2 teaspoons tomato ketchup

## STEPS
- In a flat pan, add 1 teaspoon oil
- Add cumin seed/black mustard seeds
- When spultter, add the chopped green chillies, onion, and ginger garlic paste/ crushed to it
- Saute for 2 minutes
- Add trumeric powder and red chilli powder 
- Add roughly mashed boiled potato, sprinkle salt both for potato and eggs at this time
- Add sliced tomato
- Combine all the spices to the mashed potato well
- Sprinkle some Indian meat masala or any curry powder available
- Now, add the chopped boiled eggs and mix well with a smooth hand
- You can add some chopped cilantro at this step and turn off the flame

## FOR THE WRAP
- Heat up a flat pan or tawa 
- Add 1/2 teaspoon oil and brush it to the entire surface area
- Place one store brought Tortilla on it
- When you see some bubbles on the tortilla,flip the sides
- Now brush some litte oil to the other side too
- In 1-2 minutes bothe sides will cooked properly (a big bubbles or few little bubbles visible)

## FINAL STEP
- Place the wrap in flat plate. 
- Add 1 teaspoon tomato ketchup and brush to one entire side of the tortilla
- Place our egg potato mixture in a line viertically in the middle
- Roll the tortillla tightly to make a perfect roll with the mixture inside
- You can put the roll in pre heated Panini press for 1 minutes or serve just like that hot.

Egg roll-1

My instant egg roll is little different from Indian street food style egg rolls. It is prepared in very less time and has a filing of mashed potato and boiled eggs

Instant Roll with Eggs and Potato filling

## INGREDIENTS
- 200gm Paneer(Indian Cottege Cheese) 
- 1/2 Capscicum medium size
- 1 Tomato
- 1 Onion

## FOR MARINATION
- 1 cup Hung Curd
- 1 inch Giner
- 7-8 cloves of Garlic
- 1/2 Teaspoon Kasoori Methi (dried fenugreek leaves)
- 1/2 TeaspoonGaram Masala
- 1 TeaspoonRed Chilli Powder
- 1/2 Teaspoon of Tandoori Masala
- 1 Teaspoon Chat Masala: 1 tsp
- 1-2 Tablespoon Oil
- Salt according to taste
- Green Chutney, coriander leaves for For Garnish/Serving

## COOKING EQUIPMENTS
- 4 wooden skewers

## PREPARATION
- Take 1 cup hung curd in large bowl and whisk it properly.
- Make a fine paste of Ginger and Garlic.
- Chop the Paneer and Vegetables in a bite size cubes.

## STEPS
- Add all the marination ingredients and the hung curd in a mixing bowl
- Mix well. Add Paneer and the veggies (tomato, capsicum and onion)
- Coat the cubes with the mixture with hand properly so all the mixture can properly coats them.
- Keep this marinated paneer in the fridge at least for 1 hour to 3 hours. Better if you can keep it in fridge for overnight as well.
- After a good waiting period take the preparation from fridge.
- Preheat broiler and brush a broiler pan lightly with oil.
- Divide paneer and veggies among skewers (5-6 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across the pan. 
- Broil the paneer and veggies about 4 inches from heat, turning over once, until browned in some spots and just cooked through, It will take not more than 9 to 12 minutes.
- Select grill option and grilled it for 12-15 min till your corner of paneer starts golden and crisp.

## MY TIPS
- You can use wooden skewer as well just keep then in water for 1 hour before using which will prevent to burning skewers.
- Better if you use steel skewers 
- You can add a spoon of  Besan/Gram flour which gives the dish a crunchy texture.
- Serve with some sliced lemon and green chutney

Chicken Tikka

In terms of Indian cooking, tikka means to cubes of paneer or veggies cooked on skewers. It's a very popular dish with a variation called Tikka Masala where there is a sauce/gravy with the chunks.

Paneer Tikka

## INGREDIENTS
-   2 fresh Croissants
-   2 large eggs
-   1 medium sized tomato
-   2 spoons of mayonaise
-   1 spoon of Ghee or oil
-   A little salt and ground black pepper
-   Shreded Mozerella Cheese
-   Sliced avocado (optional)

## STEPS
-   Heat up a pan
-   Add Ghee / butter as per your preference
-   Pan fry the eggs (2 eggs separately) until they are done
-   Sprinkle salt and the ground black pepper on the eggs
-   Make sure to fry the eggs in a slow flame so that they don't dry.
-   Cut the Croissants horizontally half but still not separated entirely.
-   Smear mayonaise on both the ceiling and floor portions of the Croissants.     
-   Place the cooked eggs carefully in both the Croissants.
-   Place one layer of sliced tomatos just top to the egg layer.
-   Place a layer of shredded cheese on the sliced tomatoes layer
-   Now put the Croissants in the pre-heated pan and cover it.
-   And heat the Croissants in a low flame until the cheese melts
-   Croissants sandwiches are ready...eat them before they become soggy.

Egg Croissant

Add these tasty and quick breakfast sandwiches to your day, which are quick to make and fill you with satisfaction.

Egg Croissant Sandwich

## INGREDIENTS
- 1 tablespoon on classic instant oats
- 1 tablespoon pumpkin seeds
- 1 tablespoon flaxseeds
- 6 almonds
- 2-4 unsalted cashews
- 1 tablespoon raw peanuts 
- 1 cup partily skimmed milk or almond milk
- 1 teaspoon of brown sugar or 1 tablespoon of honey
- 1 tablespoon of lotus seeds (Phool Makhanaa)
- 1 peeled banana (optional)

## METHOD
- Heat up a pan on low to medium heat
- Add all the seeds and nuts to the pan
- Drt roast for 2 minutes on medium flame while stiring them
- Turn off the flame and let them be cool for 2-3 minutes
- Transfer the dry mixture in to a blender
- Blend it until you see a course mixture
- Add milk and keep on blending until you see a super fine smooth smoothie
- Add sugar/honey as per your choice
- Add banana to the blender if using
- Your smoothie is ready


Nuts and Seeds Smoothie

An amazingly easy but tasty smoothie where the main ingredients are nuts and seeds. The smoothie is filling and gives you an instant boost of energy even if you are not eating breakfast.

 Superfood Nutty Smoothy

## INGREDIENTS
-   800gm Chicken
-   2 large Onions
-   7-8 Garlic cloves
-   4 Green chillies.
-   1 inch Ginger
-   2 large sized Tomatoes
-   2 medium sized potatoes
-   4 Table spoon Cooking oil (preferably Mustard Oil)

## SPICES AND HERBS
- 4 cloves 
- 4 green cardamom
- 1/4th inch of mace
- 1/4 of a black cardamom
- 1 inch of cinnamon stick
- 2/3 Teaspoon Salt (according to taste)
- 1/3 Teaspoon Turmeric powder (Haldi)
- 1/2 Teaspoon Red chilly powder
- 1.5 Teaspoon Coriander powder
- 1/3 Teaspoon Meat masala
- 1/2 Teaspoon Garam masala powder
- 1 small bunch of Coriander leaves

## PREPARATION
-   Chop the chicken into medium pieces, 2 inch each preferably
-   Wash and clean the chicken and keep aside
-   Add 1/2 tablespoon of mustard oil, 1/2 teaspoon of turmeric, and 1/2 teaspoon of salt and marinate the chicken pieces.
-  Cover this chicken marinade and rest for atleast 30 mins to one hour.
-   Make a fine fresh paste of ginger and garlic.
-   Chop the onions (length-wise)
-   Chop Green chillies
-   Chop tomatoes into fine pieces
-   Chop potatoes into medium sized cubes.
-   Chop fresh coriander leaves.
-   Make a course powder of cloves, green cardamom, mace, black cardamom and the cinnamon stick

## STEPS
-   Heat the mustard oil in a pan and put it on a medium heat for 2 minutes.
-   Add the course spices powder mentioned above
-   Add the onions, and slit green chillies to the oil, and fry until the color changes to golden brown.
-   Keep the heat on medium high.
-   After 5 minutes of stiring, add ginger and garlic paste, and keep frying.
-   Add turmeric powder and red chilly powder, when the onions are soft and mushy.
-   Fry the mixture on medium to high, making sure its not sticking to the bottom of the pan.
-   You can cover the pan with a lid to fasten the process a bit.
-   In about 10 minutes, when the onion and ginger garlic mixture is well cooked, then add chopped tomatoes.
-   Mix well and cook it with the lid covered.
-   Keep frying it until the mixture is not watery. It should become a bit dry.
-   Make sure to keep checking every 2-3 minutes to make sure the mixture is not sticking to the bottom of the pan.
-   When the mixture is done, we will add meat masala, coriander powder, and a bit of chicken kadahi masala, a bit of garam masala and mix it well.
-   We will cook it well and keep stirring it, until the oil separates from the mixture.
-   When there is almost no water in the mixture, then we will add chicken and potatoes and mix it well.
-   Make sure to keep it on high heat (but be sure that it shoud not burn)
-   And now we have to keep stirring it every 2 mins making sure the gravy is not sticking to the bottom of the pan.
-   Once the water dries up and potatoes are a little cooked, now we will add some salt according to taste, and about 1.5 cups of water.
-   Mix it well, cover the lid and cook it on a low-medium heat until gravy thickens and potatoes are well cooked.
-   You can adjust with more hot water as per the consistency you like
-   Now we can add a little more garam masala.
-   Add chopped coriander leaves on top, and mix it well.

Chicken Curry

A typical curry from the Indian subcontinent consists of chicken well cooked in a blend of spices and onions, ginger, garlic, tomatoes 

Chicken Curry with Potatoes

## INGREDIENTS
- 2 cups Rajma (Red kidney beans).
- 1 large Onion
- 7-8 Garlic cloves
- 4 Green chillies.
- 1 inch Ginger
- 2-3 large sized Tomatoes
- 1 small bunch of Coriander leaves
- 2/3 Tea spoon Salt (according to taste)
- 1/3 Tea spoon Turmeric powder (Haldi)
- 1/2 Tea spoon Red chilly powder
- 1 Table spoon Coriander powder
- 1/2 Tea spoon Cumin powder
- 1/3 Tea spoon Meat masala
- 1/2 Tea spoon Garam masala powder
- 1 Tea spoon dried Fenugreek leaves (Kasoori Methi)
- 3 pinches asafoetida (Hing)
- 2-3 Cloves
- 1/3 piece of Anis Star
- 1 green Cardamom
- 2-3 Table spoon Cooking oil

## PREPARATION
- Wash and soak Rajma overnight (7-8 Hours).
- In a deep vessel add the soaked Rajma, 1 teaspoon salt and 3 cups of water and cover the lid. Boil it until it's well done.
- Grind onions, garlic, ginger, and green chillies together into a fine paste.
- Grind tomatoes into a fine paste and keep aside.

## STEPS
- Heat oil in a pan and put it on a medium heat for 2 minutes.
- Add asafoetida, cloves, anis star, and cardamom.
- Add the onion, ginger, garlic, and chilly paste to the oil, and fry until the color changes to golden brown.
- Add tomato paste. Fry for 5 more minutes and add all the dry spices except Garam masala, and Kasoori Methi.
- Keep stirring the mixture until it is well done and it turns into a thick paste and oil separates from the mixture.
- Add boiled Rajma, and let it cook in this mixture for a few minutes.
- Add Garam masala, Kasoori methi and cover the lid, and let it simmer for a few more minutes on a low heat.
- Add chopped coriander leaves before serving.

Authentic-Punjabi-Rajma-Recipe

Rajma is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of regular diet in Northern India. 

Rajma Curry

## INGREDIENTS:
- 250 grams paneer
- 3/4 cup green peas 
- 1-2 tablespoon clarified butter(ghee) or use oil of choice
- 2 whole green cardamom
- 1/2 teaspoon cumin seeds
- 1 inch ginger crushed, paste or grated
- 2 green chilies finely chopped, or according to taste
- 2 medium tomatoes, fine paste
- 10 whole cashews and 1 tablespoon Charmagaz made a paste with water
- 2 tablespoon cooking cream
- 1 tablespoon tomato ketchup
- 1/4 teaspoon red chili powder or to taste
- 3/4 teaspoon coriander powder
- 1/4 teaspoon garam masala + more to sprinkle
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon salt or to taste
- 1/2 rosted and crushed kasoori meethi or dried fenugric leaves
- 1-2 cups water or according to consistency( warm water preferebley)
- chopped coriander leaves to garnish

## PREPARATION:
- Chop the paneer in small cubes approximately 2cm/2cm. Soak in warm salted water for 15 minutes.

## STEPS:
- In a pan add ghee(clarified butter)
- When hot add cumin seeds, crushed cardamoms, chopped green chillies and saute for 10 seconds
- Add crushed or grated ginger to it now
- Keep on stiring and after 30 seconds add tomato paste or puree to it
- Flame should be at medium to hogh but make sure not to burn the spices
- Now time to add turmeric powder and red chilli powder
- Add Paneer cubes and green peas to it now and toss well
- Sprinkle salt according to taste and keep on stiring but do it carefully as we don't want to break our paneer cubes.
- Put coriander powder and Meat masala(or any curry powder ) mix it
- Pour 2 cups of warm water to the pan
- Allow it to boil for few seconds
- Now, add 2 tablespoons cooking cream, Cashew and Charmagaz paste
- Add 1 table spoon of tomato ketchup
- You can add more hot water according to your preference
- Sprinkle some crushed dried fenugreek leaves (kasooori methi) to our gravy
- On a medium flame mix everything very well 
- Sprinkle some garam masala powder and fresh coriander or cilantro leaves
- Turn off the flame and serve with rice/ naan or chapati.


Mattar paneer

Creamy Green Peas with Cottage Cheese is known as Mattar Paneer is a savory dish from north India and now a worldwide popular dish

Mattar Paneer

## INGREDIENTS

- 1 cup of whole Green gram( Moong Daal) 
- 1 Tablespoon grated or crushed Ginger
- 1 Teaspooon finely chopped Green Chilly
- 1 medium tomato finely chopped
- Pinch of Asfoetida(Hing)
- 1 Tablespoon of Ghee( clarified butter). If not available Mustard or vegetable oil will work
- 1 Teaspoon Cumin seeds
- 1/2 Teaspoon Coriander powder
- 1/2 Teaspoon Garam Masala powder
- Salt 1 Teaspoon or according to taste
- 1 Tablespoon chopped Coriander leaves

## PREPARATION
- Take a cup of Moong Daal(whole green Gram) and after cleaning and washing soak in water 5-6 hours.

## STEPS

- Heat a deep vessel with 4 cups of water on. 
- Add soaked moong daal(green gram), Salt and Turmeric to it.
- When it comes to boil, keep it on medium flame. 
- Wait until the Daal is tender enough for a good soup.
- Stir occasionally and check if the consistency is okay. Otherwise add some more hot water into it and cover.
- When the Daal is perfectly cooked turn off the flame. 
- Heat a medium to deep bottomed pan.
- Put Ghee or oil in the pan
- Add Asefoetida (hing), Cumin 
- Next add grated Ginger, chopped Green Chilli and saute it.
- Add chopped tomatoes 
- When the tomatoes are little cooked and everything is mushy, add Coriander powder, Red Chilly powder, Garam masala powder.
- Mix everything well
-  Now add the boiled Daal to it and keep on low flame for 2 to 4 minutes.  
-  Add chopped Coriander leaves and if available add Kasoori methi(dry fenugreek leaves).
-  Serve with Rice, Chapaati or Naan. You can enjoy it alone as a soup.

## NOTE

-If you are in hurry and the Daal is not soaked beforehand then don't worry. Wash Moong daal properly and pressure cook it for 3 whistles.
- I personally avoid pressure cooker and soak it beforehand to maintain the lentiles nutrients.

Green Gram Soup

The easiest and nutritious Green beans or Moong Daal recipe is very easy to make. It is loaded with protein and easy to digest.

Whole Green Moong Beans (Moong Dal) Soup

## INGREDIENTS

- 1/2 cup Whice Rice (preferably non scented)
- 1 cup Curd
- 4-5 cloves of Garlic
- 7-8 Curry Leaves
- 1 Dry Chilli
- 1 Green Chilli
- 1/2 Teaspoon Black Mustard seeds
- 1/4 teaspoon Turmeric powder
- 2 Teaspoons of Mustard Oil or any cooking oil for Tadka
- 1 Teaspoon Salt

## PREPARATION

- Wash the rice well and soak for more than 15 minutes.
- Make a coarse paste/batter of the soaked rice.
- Chop the green chilly and dry chilly.
- Chop or crush the garlic cloves

## STEPS

- Heat 2 Teaspoon oil in a thick bottomed and deep vessel on medium to high heat.
- When the oil is hot, add mustard seed, chillies, Curry leaves, crushed Garlic
- Saute all the spices well
- Now, pour the rice batter slowly and stir it continously
- Add turmeric powder and salt to taste
- Add one glass of hot water and mix well.
- Cover the vessel and cook for 10 minutes on low to medium flame.
- After 10-12 minutes, open the lid and give a good stir.
- Serve Dahi Kanji with rice or serve it as a soup alone.

dahi Kanji

A unique cuisine of Odisha, a state of India. It's a nice blender of curd and rice flour. Dahi kanji not only tastes amazing it also soothes your gut and fills your stomach. 

All Recipes: Page 4