Chocolate Yogurt Cake

*Adapted from Fauzia's Kitchen 

Pre-heat your oven at 175 C and grease/line an 8" round pan.

TIPS:
• Make sure everything is at room temperature when you start.
• Sift the flour with the self raising flour, cocoa, salt and baking soda two or three times just to aerate it, makes the cake very light and fluffy.
• If the yoghurt you are using is too watery, you can thicken it by pouring it into a cheesecloth/muslin cloth, and tie it in such a way that it can hang for a while, all the excess water will drain out and you will be left with a lovely thick yoghurt.

Ingredients

1 cup sugar, grinded to a powder (200gm)
½ cup butter or margarine (112gm)
1 cup all-purpose/plain flour (120gm)
½ cup self-rising flour (60gm) ( or 1/2 cup flour+3/4 spoon baking powder and a pinch salt)
½ cup cocoa powder (60gm)
1 cup heavy thick yoghurt (200ml)
½ cup milk (100ml)
2 large eggs
1 tsp. vanilla essence
1 ½  tsp. baking soda
½ tsp. salt ( if using salted butter skip it, I skipped)

Instructions

1. Add the grinded sugar to the butter/margarine, and cream together until light and fluffy. Don't rush past this stage, it is the one that will determine the texture of your final results, so do it for at least 7-10 minutes. I use grinder for it mostly

2. Now add the eggs, one at a time, beating well after each addition, then add the vanilla essence. Add the yoghurt and milk and beat well, then remove the mixer/machine and take a wooden spoon to do rest of steps.

3.  Add in the flour ingredients in two or three additions, folding it in after each addition. Do not over mix, just fold until everything is well incorporated. Pour into your pan and bake for about 30 minutes or until a skewer inserted in the center comes out clean. Leave the cake in the pan for about 5 minutes, then turn it over on a wire rack to cool completely.

For the ganache, I didn't want it too thick because I wanted some of it to be absorbed into the cake.

Ingredients

½ cup whipping cream (100ml)
150 gm. dark cooking chocolate, chopped and at room temperature ( I used normal dark chocolate+ milk chocolate in market)

Instructions

Heat the cream until it almost starts to boil around the edges. Remove from the heat and add in the chopped chocolate. Stir until smooth.

Slice the cake in half, add half of the ganache to the center place the second half of the cake and pour the rest over the top, letting it drip down the sides. Garnish if you want with nuts or chocolate flakes. I used some strawberry and almond flakes on top.

Banana Walnut Pancake

Makes about 5-7 pancakes ( Recipe adapted from here)

Ingredients

1 1/2 cups all-purpose flour
1 1/4 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg, brought to room temp
1 1/2 tbsp. vegetable oil ( one can use melted butter too)
2 cups. buttermilk
2 small ripe bananas ( one can use 1 large too), smashed with fork
1/2 cup walnuts, roughly chopped
More butter or oil for greasing pan
Vanilla Essence few drops

Recipe

1. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.

2. In a separate bowl, whisk together the egg melted butter and then the buttermilk.

Buttermilk- is generally half yoghurt and half milk but in case yoghurt is unavailable quickly turn milk into a buttermilk substitute, simple add 1 tbs of lemon juice or white vinegar to 1 cup of milk and let sit for 10 minutes.

3. Mash the bananas using a fork .

4.Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well and whisk a few times.

3.Right before the mixture is just incorporated, add bananas. A few lumps should remain. Do not over mix the batter or you will end up with chewy pancakes. I added few drops of vanilla essence for taste.

4.Heat a nonstick skillet over medium for 3 to 5 minutes and then low the flame to lowest. Brush the pan bottom with 1 tsp. oil or butter. Using 1/4 cup (or more than that) of batter per pancake, add the batter to the skillet I use a spoon to add the mixture to the pan and round in circles but one can use a small bowl (katori) to make similar shaped ones.Quickly sprinkle a few tablespoons of walnuts on each pancake.

5.Cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on second side, about 1 1/2 minutes longer. Repeat with remaining batter, brushing the skillet with oil/butter as needed between batches.

Serve them with a scoop of butter and maple syrup. I used home made vanilla sugar syrup. ( As mentioned in a previous recipe of mine here.

Note: Don't overcook or use less water for the syrup or else it crystallizes.

Belgian Double Chocolate Cake ( with Fudge Icing)

Recipe is inspired from here

Ingredients

180 gm flour ( 1 1/2 cups)

60gm cocoa powder (1/2 cup)

125gm butter ( about 3/4 cup)

125gm sugar ( I used almost 1 cup)

3 eggs

2 tsp baking powder

three quarter cup milk (3/4 cup)

2 tsp vanilla essence

75 gm chopped chocolate (i used dark chocolate)

3 tbsp chopped walnuts ( one can use hazelnuts too)

Some walnuts for sprinkling on top.

Method.

1.Grease and line an 8 or 9 inch baking pan. I used a heart shaped cake tin and lined it with baking paper. One can line with a foil and grease it and sprinkle some cocoa/ flour on it too.

2.Cream butter with sugar, then add eggs one at a time and beat until well incorporated. Or else one can cream them using a electric mixer to save time.

3.Sieve flour with cocoa, salt ( if unsalted butter), vanilla essence and baking powder. Gradually add flour and milk in three instalments, mixing until just incorporated, do not over mix. Add the chopped chocolate and nuts.

TIP: Dust the nuts and chopped chocolate in some flour before adding them to the batter. This will help prevent them from sinking during baking.

4. Fold gently and pour batter into prepared pan.

Bake in a pre-heated oven at 170 C for about 30minutes or until a toothpick inserted in the center comes out clean.

Let cool then either frost with chocolate ganache or lightly dust some icing sugar. I frosted it with Fudge Icing

Recipe (to cover an 8" cake)

2 tbsp margarine/butter

8 tbsp icing sugar

2 tbsp cocoa powder

half tsp vanilla essence

some milk

Heat the margarine until it melts, keep the heat on low.

Sieve the icing sugar with the cocoa together, then add this into the melted margarine.

Stir together, then slowly add milk a teaspoon at a time. You will need about 5-8 tsp so just have a bowl of milk next to you and keep adding and stirring until you reach a smooth consistency.

The icing will thicken as it cools so keep it a bit thinner than what you want the final results to look like. Add the vanilla and turn off the heat, immediately ice your cake and sprinkle crushed nuts or cake crumbs. Give it a few minutes to set, and serve!! :)

Note: cakes crack due to overheating so keep temperature less if your cake cracks....also bake in the middle shelf to avoid burnt crusts.

Nargisi Koftas/ Koftas

For koftas

Thinly minced mutton - 500 grams or 750 grams

Poppy seeds(khaskas) (made into paste on a sil batta by using water)-3 tbsp + 1 tsp remaining for curry ( if u use 750 grams)

Bhuna chana(raw bengal gram)- 2 tbsp paste(roast them , take out the outer black covering and then grind) ( always use poppy seeds more than chana as it makes koftas soft)

Salt- 1/2-1 tsp

Red chilly powder-1/2- 1 tbsp

Grinded onion-1

Oil- 1 tbsp

Ginger garlic paste-1 tbsp

Garam masala-1 tbsp ( fresh grinded on sil batta if u can)

Egg-1
Pudina powder-1 tsp
Fresh coriander leaves

For kofta filling

Raisins- 5-6 for each kofta

Eggs (boiled) - according to number of nargisi kofta one wants
Boiling eggs require around 10-15 minutes in some water and then cover with plate to steep.

Curry masala

Onion- 1

Tomoto-1

Dhaniya powder-2 tsp

Red chilly powder- 1 tsp

Ginger garlic paste- 1 tsp
Water

Curry

Onion-1/2-1 (thinly sliced)
Poppy seeds- 1 tbsp
Small cardomon-2(mouth open)
Big cardomon-1 (mouth open)

Tej patta-1-2

Dalchini-1-2
Potatoes-2
Salt-1/2 tsp
Water
Kevda-1 tsp

1. Drain out all excess water from the keema and keep in a bowl.

2. Add all the kofta ingredients and mix them nicely to remove any thick parts. Knead like a dough.

3. Oil a plate and then take some water in a cup.

4. Grind some onions thinly in a kadukas and then remove water and mix them so they are separated and then add to koftas mixture. Also cut two potatoes into half each and then make four slices of each and keep in a water with some salt.

5. Take 3 cooking spoon oil in a cooker and add thin onions and let them be golden brown and then take it out and seperate so they harden.

6. Add small cardomons in the oil and then the kofta masala into it. Add tej patta, dalchinni and big cardomon along with salt at this time. Alow masala to cook. Do so by keep adding water once a while. This way it will take around 15 minutes. In meantime prepare koftas.

7. Wet your hand with water and take some kofta mixture and beat is nicely and then add egg or raisin in it and the close it nicely by beating softly. Keep using water and roll it out and keep aside. Make all koftas like that.

8. For nargisi kofta, one can use whole boiled egg or half / four pieces of it to fill inside kofta and for normal kofta one can use 4-5 kishmish. If one relishes ghee one can also put a drop of ghee with raisins inside kofta.


9. Once masala is done add about 1-2 cups of water to it and then slowly add koftas to it. Make distances and make place for all. Once they are added and water should be just at level of koftas and boiling, close the lid of cooker. Let cooker give about 5-6 whistles on slow flame.

10. Once steam releases, add khaskas to it and crush fried onions with some curry masala and kevda and add it to koftas masala and then add enough water to be made into curry. Water should be just little above the koftas. Add potatoes during this time for the curry

11. Close the lid and cook till potatoes are done or give 1-2 whistles.

12. Nargisi koftas are ready. One can decorate with cut fresh coriander leaves.

Note: if one wants curry and water gets evaporated in whistles one can boil water and add in curry and then boil the mixture for a minute and that works too.
Use about 4-5 tablespoon seeds to make khaskas paste and about 1/3 cup of channa for making that paste and one can save to use later. Don't add too much channa or it makes koftas hard.

Garam masala ingredients- roast a handful cumin deeds (jeera), black pepper (kali mirj), some cloves(laung), 1-2 cinnamon(dalchini) , some big and small cardomon(elaichi ) and then mix in a dry blender and store.

Mint (pudina) powder used was made by drying fresh pudina leaves in sun or in air for some days and then smashing them and storing.
One can also roast black pepper as well cumin seeds (seperately) and mix in blender and store for days.

Variation

1. One can use kofta mixture to make seekh kabab on a tandoor.

2. If raw papaya(kacha papita) is available, take a small piece and mix in a blender and add in the kofta mixture, it acts as a binding agent for making Gulati (shammi and seekh) kababs using raw kheema. Never add it in koftas or they will scatter.

3. Use thin kheema meat for koftas or else boil the mixture, for 5-6 whistles and grind using sil batta and then make koftas of it and add in curry when curry is completely done.

Nigella's brownie (Self Adapted)

Ingredients

375 g soft unsalted butter ( I used salted hence didnt add salt later and i felt butter was too much so even 300 g would be good enough)

375 g best quality dark chocolate ( I used 160 grams dark chocolate and rest good quality milk chocolate- one can make from plain milk chocolate too)
6 large eggs
1 tablespoon vanila extract
500 g caster sugar ( its generally 21/4 cups but i used 2 cups plain sugar and blended it in mixer and used 2 3/4 cups of caster sugar and so sweetness was perfect)
225 g plain flour (2 cups)
1 teaspoon salt ( i didnt use)
300 g chopped walnuts ( i used 1 cup due to less at home but 2 cups will be amazing)

Directions:

1. 1 Preheat the oven to 180°C.
2. 2 Line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper. ( i used a 9" springform but usual pan is recommended due to leaks)
3. 3 Melt the butter and chocolate together in a large heavy based saucepan.
4. 4 In a bowl beat the eggs with the sugar and vanilla.
5. 5 Measure the flour into another bowl and add the salt.
6. 6 When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
7. 7 Beat to combine and then scrape out of the saucepan into the lined brownie pan.
8. 8 Bake for about 25 minutes ( it usually takes 45 minutes to a hour).
9. 9 When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
10. 10 Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
11. 
    
12. Note: my brownie took long to cook and i did mistake to leave overnight in oven and so was hard by morning. But it was perfect in gooeyness. So cook it maximum for an hour and take it off, cool it and leave in fridge overnight so it cooks perfectly.

Brocolli Salad

Ingredients

4 hard boiled eggs, cut into bite size pieces

1 head fresh broccoli, cut into bit size pieces

1/4 cup red onion, chopped

1/2 cup raisins

1/2 cup pumpkin seeds (I used roasted poppy seeds)

1/2 cup mayonnaise

1 garlic clove, chopped

1 tablespoon balsamic vinegar

2 teaspoons maple syrup or sugar

1/2 teaspoon dried oregano

Salt and pepper

Directions

1. In a large bowl, combine eggs, broccoli, onions, raisins and pumpkin seeds.

2. In a small bowl, whisk together mayonnaise, garlic, balsamic vinegar, sugar, oregano, salt and pepper. Adjust seasoning to taste.

3. Pour dressing over broccoli mixture and toss until well mixed. Refrigerate for about 3 hours before serving (this allows broccoli to become tender).

4. Sprinkle a small handful of pumpkin seeds before serving, to give it an extra crunch.

Note: i used black vinegar and didn't like it...unless one has white/rice/balsamic vinegar....avoid putting vinegar...its pungent makes one not like it.

I even added 1/4 tsp of red chilly for taste.

This dish generally uses bacon....so if u eat it u can use it instead of eggs

Chocolate Brownie

Ingredients:

* 250 g castor [powdered] sugar

* 180 g Milk Chocolate

* 180 g soft butter

* 110 g plain flour (Maida)

* 1 teaspoon vanilla extract

* 3 eggs

* some butter for greasing

Recipe

1. This ones very simple to make... firstly.. grease the dish in which you will be baking the brownie. preheat the oven to 160 degree celsius or 320 farhenheit..

2. Now, in a double boiler, melt chocolate and butter together.

3. How to make a double boiler: basically double boiler is nothing but a bigger pan filled with water, and a smaller pan or heat proof vessel inside it which holds your stuff to be melted.

4. So in the larger pan add some water, and in the smaller vessel add the chocolate and butter, heat this assembly for about 10 minutes, and the butter and chocolate should start melting,[ tip: do not touch the mixture before the chocolate is melted, coz if you do so then the chocolate will be very difficult to melt after that!! once u see that the chocolate is melted then u can stir it] once they are melted, mix them together, put off the heat, remove the inner vessel and allow this mixture to cool...

5. Now, in a big bowl, break the 3 eggs, add the castor sugar to it, and 1 teaspoon vanilla essence. whisk this mixture thoroughly.. now add in the cooled chocolate butter mixture to it, and FOLD it [do not whisk] with a wooden spatula.... [FOLDING THE MIXTURE means u move the spatula in such a way as if ur folding it over and over again]

6.Now add in the maida/flour to it and then mix it in a cut-n-fold way which means u have to move the spatula in the figure of "8" basically.. this makes sure that your cake mixture is very airy and it mixes thoroughly making your cake soft and spongy. [ you can add in some chopped walnuts to this mixture now if you wanna make it a walnut brownie]

7. And now!! time to bake!

you can bake this mixture just like that in the greased pan or u place a butter paper on your baking dish... both ways its good but butter paper makes sure your cake does not stick to the pan so its really your choice.

8. Pour the brownie mixture on the dish and spread it evenly with your spatula... and bake it for 20-30 mins at a temperature of 160 degree celsius or 320 fahrenheit.

9. Check the cake once 20 mins are over

10. one tip to do that is take a clean and dry knife and just poke it inside the cake.. and see if it comes out clean.. if it comes out sticky means you still have to cook it for some more time but if it comes out clean means your cake is ready!!

11. Once your cake is ready take it out and let it cool outside for 30 minutes or so... and then you can cut it and serve!!

Garnish:

you can sprinkle some castor sugar

you can serve it with vanilla ice cream

you can serve it with chocolate sauce

ENJOY and let me know how it went

Suggestions: One can also use dark chocolate or cocoa with hot water and some chocolates.

Meeti Tikki( sweet)

Ingredients

Sugar-1 cup

Milk-1-2 tablespoon

Ata/Maida-1/2-1 cup(I used Ata)

Salt-1/2tsp
Fennel seeds(Sauf)-1 tablespoon

Egg-1 (optional)

Recipe

1. Take sugar in a pan and add milk and then heat a bit to dissolve it. Sugar dissolves quickly in heated milk. Let the sugar solution dissolves completely.

2. Add atta, salt and egg to it and knead it firmly. Add more milk if it require more liquid.

3. Heat oil in a kadai and then lower the flame.

4. Make small round balls and then make small thick round puri type tikkis.

5 Slowly add them in the oil and then fry on both sides.

Meeti Tikki is ready!

Chocolate Cake!

INGREDIENTS

* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar(Make it 3 for the sweetness is bit less)
* 4 eggs(seperated)
* 1 1/2 teaspoons vanilla extract


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 9 inch round cake pan. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. I separated the eggs and whipped the whites separately with some of the sugar, then folded it all together to make is extra airy.Beat in egg yolks one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture and then fold and cut using the 8 shaped method. Spread batter evenly in the pan

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

4. One can sift some powdered sugar on top to serve.


Note: I recipe could easily be flavored with coffee, juice, or buttermilk in place of the water.
Also if one want it little more chocolaty, use half cup of chocolate sauce and half cup of cocoa and it tastes heavenly.

Variations( spongey choclate cake)

Ingredients

* 4 eggs

* 1 teaspoon vanilla extract

* 1 (16 ounce) can chocolate syrup

* 2 cups vegetable oil

* 2 cups all-purpose flour

* 16 ounces white sugar (2 cups powdered)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Beat the eggs and the vanilla with a spoon. Blend in the chocolate syrup. Fill emptied chocolate syrup can with vegetable oil and add to bowl. Add the flour to bowl. Fill can with sugar and add to bowl. Stir well and pour into a lightly greased 9x13 inch pan.

3. Bake 40-45 minutes at 350 degrees F (175 degrees C). Ice after cooling or leave plain.

Note: one can mix chocolate syrup (half) and half cup cocoa.

Mutton Kofta!

For koftas

Thinly minced mutton - 500 grams

Poppy seeds(khaskas) (made into paste on a sil batta by using water)-1 tbsp

Bhuna chana(raw bengal gram)- 2 tbsp paste(roast them , take out the outer black covering and then grind)

Salt- 1/2 tsp

Red chilly powder-1/4 tbsp

Oil- 1 tbsp

Ginger garlic paste-1 tbsp

Garam masala-1 tbsp

Egg-1
Pudina powder-1 tsp
Fresh coriander leaves

For kofta filling

Raisins- 5-6 for each kofta

Eggs (boiled) - according to number of nargisi kofta one wants
Boiling eggs require around 10-15 minutes in some water and then cover with plate to steep.

Curry masala

Onion- 1

Tomoto-1

Dhaniya powder-2 tsp

Red chilly powder- 1 tsp

Ginger garlic paste- 1 tsp
Water

Curry

Onion-1/2-1 (thinly sliced)
Poppy seeds- 1 tbsp
Small cardomon-2(mouth open)
Big cardomon-1 (mouth open)

Tej patta-1-2

Dalchini-1-2
Potatoes-2
Salt-1/2 tsp
Water
Kevda-1 tsp

1. Drain out all excess water from koftas and keep in a bowl.

2. Add all the kofta ingredients and mix them nicely to remove any thick parts. Knead like a dough.

3. Oil a plate and then some water in a cup.

4. Cut some onions thinly and then mix them so they are separated. Also cut two potatoes into half each and then make four slices of each and keep in a water with some salt.

5. Take 3 cooking spoon oil in a cooker and add thin onions and let them be golden brown and then take it out and seperate so they harden.

6. Add small cardomons in the oil and then the kofta masala into it. Add tej patta, dalchinni and big cardomon along with salt at this time. Alow masala to cook. Do so by keep adding water once a while. This way it will take around 15 minutes. In meantime prepare koftas.

7. Wet your hand with water and take some kofta mixture and beat is nicely and then add egg or raisin in it and the close it nicely by beating softly. Keep using water and roll it out and keep aside. Make all koftas like that.

8. For nargisi kofta, one can use whole boiled egg or half / four pieces of it to fill inside kofta and for normal kofta one can use 4-5 kishmish. If one relishes ghee one can also put a drop of ghee with raisins inside kofta.

9. Once masala is done add about 1-2 cups of water to it and then slowly add koftas to it. Make distances and make place for all. Once they are added and water should be just at level of koftas and boiling, close the lid of cooker. Let cooker give about 5-6 whistles on slow flame.

10. Once steam releases, add khaskas to it and crush fried onions with some curry masala and kevda and add it to koftas masala and then add enough water to be made into curry. Water should be just little above the koftas.

11. Close the lid and give about 1-2 whistles.

12. Nargisi koftas are ready. One can decorate with cut fresh coriander leaves.

Note: if one wants curry and water gets evaporated in whistles one can boil water and add in curry and then boil the mixture for a minute and that works too.
Use about 4-5 tablespoon seeds to make khaskas paste and about 1/3 cup of channa for making that paste and one can save to use later. Don't add too much channa or it makes koftas hard.

Garam masala ingredients- roast a handful cumin deeds (jeera), black pepper (kali mirj), some cloves(laung), 1-2 cinnamon(dalchini) , some big and small cardomon(elaichi ) and then mix in a dry blender and store.

Mint (pudina) powder used was made by drying fresh pudina leaves in sun or in air for some days and then smashing them and storing.
One can also roast black pepper as well cumin seeds (seperately) and mix in blender and store for days.

Variation

1. One can use kofta mixture to make seekh kabab on a tandoor.

2. If raw papaya(kacha papita) is available, take a small piece and mix in a blender and add in the kofta mixture, it acts as a binding agent for making Gulati (shammi and seekh) kababs using raw kheema. Never add it in koftas or they will scatter.

3. Use thin kheema meat for koftas or else boil the mixture, for 5-6 whistles and grind using sil batta and then add in curry when curry is completely done.

Apple Nut Cake!

INGREDIENTS

* Granulated Sugar- 2 cups (Make it powdered by blending in a mixer and leave 1-2 tsp for sprinkling or one can use caster sugar)

* Butter-1/2 cup (melted)

* Eggs-3 eggs

* All-purpose flour(Maida)-1 1/2 cups

* Baking soda-1 teaspoon

* 1 pinch salt

* Ground cinnamon-1 1/2 teaspoons

* Vanilla extract-1 1/2 teaspoons

* Apple - peeled, cored and chopped -2 cups (5 small apples)

* Walnuts- 1/2 cup

*Almonds-3/4 cup(1/2 cups for cake and remaining for top)

* Raisins-1/4 cup

*Yogurt-1/2 cup

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cast iron skillet(I used spring form cake maker). In a medium bowl, mix the flour, baking soda, salt and cinnamon together and set aside.

2. In a large bowl, cream the butter and sugar until fluffy. Add the egg and beat well. Add the vanilla. Add the flour mixture and beat well. Fold in the chopped apples and nuts.Also add 1/2 cup of yogurt for moistness Put some flaked almonds above the mixture.

3. Pour batter into a greased 9 inch cast iron skillet or cake pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the cake comes out clean.(It took around an hour for me).

4. Sieve some powdered sugar and serve.

P.S. I made some home variations in the original recipe and this recipe turned bit heavy but heavenly if you are a nut fan.

Egg Bhurji !

Ingredients:-

Egg-1

Tomoto- 1/2 finely chopped

Onions -1/2 finely chopped

Garlic- small piece finely chopped

Green chilly-1 finely chopped

Capsicum- 1 piece finely chopped

Milk-1-2 drops

Red chilly powder-a pinch

Dry Pudina powder(mint)-1/2 tsp

Garam masala-1/4 tsp

Salt to taste

Ghee- 1 tsp

Recipe:-

1. Beat egg in a bowl and add a bit of salt, red chilly powder, pudina powder and milk to it.

2. Heat ghee in a pan and add all the chopped ingredients along with bit of salt to it. Fry it nicely so its cooked nicely.

3. Add the beaten egg to it and mix and turn it so it gets done into a misture. Keep doing it till the egg is done.

4. Add garam masala just before taking it off and mix it nicely.

5. Garnish it with coriander leaves if you want.

Egg bhurji is ready. Serve it with buttered bread cut into triangle pieces and some sauce in a plate.