Achar Gosht

Achar Gosht

Ingredients :

250g mutton

1 1/2 tsp chili powder

1/2 tsp turmeric

15g mustard seeds

10g onion seeds

15g fenugreek seeds

2 tsp ginger-garlic paste

1 tsp dry mango powder

75g oil

2 lemons

Salt to taste




Method :

Heat oil in a pan, add mutton pieces, salt, ginger-garlic paste and cook until all the water evaporates.

Take half of mustard seeds and fenugreek seeds, blend them to a fine powder, and add to the mutton pieces.

Also add dry mango powder, garam masala to the pieces and remove from heat.

Heat little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seeds and 1/2 tsp chili powder. Add this to the above mutton pieces.

Add lemon juice to the pieces to increase the flavor.

Serve with plain rice.

Fried egg sandwich

Fried egg sandwich

2 eggs
2 tablespoons oil
4 slices of toast
ketchup


Toast the bread and set aside. Fry eggs (kids make sure an adult supervises or does this for you). For quick and easy frying, turn eggs over "sunny side up." Slide eggs onto toast and cover with lots of ketchup.

Chili Prawn Noodles

Chili Prawn Noodles

Ingredients
2 pkt noodles, prawns flavor
100 gms prawns, cleaned
1 onion, finely chopped
1" piece ginger, chopped
2-3 green chilies, chopped
1 tomato, chopped
2 tbsp oil
salt to taste

Method
Heat oil and fry onion, ginger and prawns for 1-2 minutes.
Add chopped tomato, green chilies, salt, and cook till the prawns are tender.
Add 3 cups of water to the prawns and bring to a boil.
Add noodles and cook for another 2 minutes.
Serve hot with tomato soup.

Soya Dahibara

Soya Dahibara

Ingredients
500 gms whole soya beans
60 gms urad dal (black gram)
1/2 cup curd (yogurt)
4-5 green chilies
few coriander leaves, chopped
salt to taste
1 tsp. cumin seeds
soya refined oil for deep frying

Method
Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse
consistency.
Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mix
well. Make flat baras and deep fry in soya oil till the baras turn golden brown.
Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them
coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled

Rice Noodles

Rice Noodles

Ingredients
For Seasoning:
peanuts - 1 tbsp
chana daal - 1 tbsp
urad daal - 1/2 tbsp
mustard - 1/2 tbsp
turmeric - a pinch
oil - 1 1/2 tbsp
salt to taste
rice noodles - 1 packet
lime - 2(big)
green chillies
curry leaves


Method
Boil water in a saucepan. Add salt to the water. When it is rolling, add noodle and leave
for 2 min. Now the noodles are cooked. Remove water and keep it aside.
Put seasoning with all the above ingredients and once mustard splits add green chilli and
curry leaves. Add this to cooked noodles.
Squeeze lime and add the juice to the noodles.