Ingredients:

• 2 eggs
• 1 capsicum
• 1 tbsp soya sauce
• 1 tsp black pepper
• Green onions, chopped
• Salt to taste
• Oil for frying

Directions:

• Beat eggs and add salt, pepper, soya sauce, green onions and capsicum.
• Heat oil in a frying-pan, add the egg mixture and cook slowly.
• As the omelette cooks, turn over to cook the other side. Fold and serve hot.

Ingredients:

• 1 cup mash dal (chilke wali)
• 1 kilogram flour
• 2 teaspoons salt
• 300 grams yogurt, beaten
• 2 1\2 cups water
• oil for deep frying
• 1\2 kilogram chick peas, soaked overnight
• 1 1\4 teaspoons bicarbonate of soda
• 150 grams masoor dal
• 2 teaspoons chili powder
• 2 teaspoons salt .
• 1 teaspoon black pepper
• 1 teaspoon garam masala
• 3 tablespoons coriander leaves, chopped

Method:

• Soak dal in plenty of water overnight. This will loosen the skin. Next day rub the lentil with both hands to separate the skin from lentil. Add plenty of water, the skin is lighter than the lentil, so it will float on the top and the lentil will settle down in the bottom. Scoop out the skins with few changes of water and discard. Strain the lentil in a colander and keep aside.
• Combine flour, 1 teaspoon bicarbonate of soda, salt and beaten yogurt in a large bowl. Slowly pour in a little water at a time and using your hands bind the flour into soft dough ball. (You may not need all the water.) Place the dough ball on to a clean work surface and knead it for 5to 8 minutes or until it is smooth and elastic. (Alternatively, dough can be made in the electric dough maker). Rub the dough ball with1 tablespoon oil, cover with a damp cloth and set it aside for one hour.
• Smear a little oil on the palm of your hand and make peach sized balls out of the dough. Keep the dough balls covered with damp cloth to prevent from drying.
• Heat oil in a karahi or wok over high heat until very hot, but not smoking.
• Place one dough ball on a floured surface, with your thumb, make a dent in the center and place 1 tablespoon of lentil. Press the top gently with your hand and roll it out into a round, 7-8″ diameter.
• Carefully lift the poori and put it in the hot oil. (Be careful not to splash hot oil.) Gently press the center of the poori with the edge of a slotted spoon. Turn it over and cook the other side. Gently press down the poori for even cooking. Cook for few more seconds, remove it with a slotted spoon and put it on absorbent kitchen towels to absorb excess oil.
• Repeat with remaining dough balls and serve the pathooray immediately with cholay (Channa curry) and mango Pickle or mixed pickle.

Cholay for pathooray:

• Wash the chick peas thoroughly, add bicarbonate of soda and soak in plenty of water for several hours or overnight. Wash and soak lentil in separate bowl.
• Place chickpeas along with soaking water in a heavy-based skillet; add chili powder, salt, black powder and more water, if necessary. Bring it to a boil, reduce heat, cover and simmer on low heat for about 40-45 minutes or until the chickpeas are 1\2 cooked. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer’s instructions for timing.)
• Add lentil and more water if necessary. Stir, bring to boil, cover and simmer until the chickpeas and lentil are tender. Stir well to mix and cook over low heat for 5-8 minutes or until mushy.
• Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves. Serve hot with pathooray.

Ingredients:

• 1 Packet Noodles
• 1 Onion Sliced
• 1 Capsicum Sliced
• 1 Cabbage Shredded
• 1 Carrot Sliced
• 1/2 cup Beans Chopped
• 2 tbsp Soya Sauce
• 1 tbsp Vinegar
• 1 tbsp Chili Sauce
• Salt to taste
• 1/4 tsp Pepper Powder
• 2 tbsp Oil

Method:

• Boil Noodles in enough water.
• Take care do not overcook.
• Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
• Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
• Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don’t break) .
• Add vinegar, chili sauce and soya sauce and stir fry for a minute.
• Serve the vegetable chowmein hot.
• Note : According to taste vinegar, soya sauce and chili sauce can be increased or decreased.

Ingredients:

• 1 (12 inch) pre-baked pizza crust
• 1 cup spicy barbecue sauce/chilli sauce
• 2 boneless chicken breast halves, cooked and cubed
• 1/2 cup chopped fresh coriander
• 1 cup sliced capsicum
• 1 cup chopped onion
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 tsp crushed red chillies

Directions:

• Preheat the oven to 350 degrees F. Place pizza crust on a baking tray and spread the crust with barbecue sauce.
• Top with chicken, coriander, capsicum, onion, and both kinds of cheese.
• Sprinkle the crushed chillies on top.
• Bake in the preheated oven for 15 minutes or until the cheese is melted.

Ingredients:

• 2 pounds spinach (not baby spinach), stems removed and thoroughly cleaned
• 10 ounces yellow lentils (Bengal gram), picked through for debris and rinsed in cold water
• 2 teaspoons cumin seeds
• 1/4 cup canola oil
• 1 tablespoon finely chopped ginger root
• 1 tablespoon finely chopped green Thai chili pepper
• 2 teaspoons garam masala powder
• 1/2 teaspoon salt

Directions:

• Have ready a large rimmed baking sheet.
• In a large pot of boiling salted water, wilt the spinach; it will take only about 30 seconds.
• Drain the spinach, rinse it with cold water until it has cooled, and squeeze out as much water as possible. Transfer to a food processor and pulse until it forms a dense, pesto-like paste. Transfer to a bowl and set aside. Clean the processor bowl and blade.
• In a large pot of boiling salted water over high heat, cook the yellow lentils for about 25 minutes, until they have softened. Drain and rinse with cold water until the lentils have cooled. Transfer to a food processor and pulse to form a paste. Transfer to a bowl and set aside.
• In a small skillet over medium-high heat, toast the cumin seeds for about 30 seconds. Let them cool slightly, then transfer to a grinder and grind the seeds into a fine powder.
• In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the oil until it is smoking.
• Add the yellow lentil paste and cook for 5 to 7 minutes, stirring constantly, until it becomes dry.
• Add the spinach paste and cook for about 5 minutes, stirring, until the mixture appears dry. Add the ginger, green chili pepper, garam masala, ground cumin seeds and salt. Spread the mixture onto the baking sheet to cool completely.
  At this point, the mixture can be refrigerated in an airtight container for up to 2 days.
• When ready to cook, line a plate with paper towels. Divide the mixture into equal portions and form into patties no larger than 2 1/2 inches in diameter.
• The mixture for the cakes can be made up to 2 days in advance and refrigerated. Serve these cakes with Mint Chutney Makes eight to 10 2 1/2-inch-wide cakes
• 167 calories, 6g fat, n/a saturated fat, n/a cholesterol, 136mg sodium, 19g carbohydrates, 9g dietary fiber, 9g protein.

Prep Time: 20 min
Cook Time: 60 Mins
Serves: As desired