Egg Curry

Ingredients


Hard boiled eggs 6 to 8
Tomato puree 1 cup
Tomatoes 2 to 3
Tamarind paste ½ cup
Red chili crushed 2 tbsp r to taste
Cumin roasted and crushed 1 tsp
Green chilies 6 to 8 (whole)
Ginger garlic paste 2 tbsp
Oil 4 to 5 tbsp
Salt to taste
Chaat spice for garnishing
Fresh coriander for garnishing
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Cooking Directions

Heat oil in a pan and fry the hard boiled eggs.
Remove the eggs and in the same pan add ginger garlic paste, fry well.
Add in the chopped tomatoes, tomato puree, crushed red chili, crushed cumin, green chilies and salt.
Add in sufficient amount of water and cook until the gravy thickens.
Add in the fried eggs and tamarind paste.
Fry until the oil starts to separate.
Turn the flame off, garnish with chopped coriander and chaat spice and serve hot with boiled rice or chapatti.

Chicken Shawarma Recipe

Ingredients

CHICKEN:

2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extravirgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

SAUCE:

1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)

2 tablespoons tahini

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Remaining ingredients:

Cooking spray

4 (6-inch) pitas

1 cup chopped romaine lettuce

8 (1/4-inch-thick) tomato slices

Preparation

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Creme Caramel Recipe

Creme Caramel is a classic French dessert. The creamy jelly like texture with vanilla and caramel flavor is just irresistible. 

Cooking Method:

In a caramel mould, heat 4 tbsp sugar. 
Beat together 7 eggs in a bowl then add 1/2 kg milk, 1 cup sugar and 1 tbsp vanilla essence. 
When the mixture is ready, pour into the mould and bake at 220 centigrades for 20 to 25 minutes. 
When it changes to a nice golden color, take out of the oven and cool to bring to room temperature. 
Caramel is ready.