Ingredients:
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Eggs--> 3 nos.
Onion-->1 cup (finely chopped)
Tomato-->1 cup(finely chopped)
Ginger paste-->1 tsp
Garlic paste-->1 tsp
Coconut-->3 Tbsp(grated)
Fennel seeds-->1 tsp
Cumin seeds-->1 tsp
Poppy seeds-->1 tsp
Red Chilly powder-->as per taste
Coriander powder-->1 tsp
Garam Masala-->1/2 tsp
Butter/Oil-->2 tsp
Salt-->as per taste
Coriander leaves for garnishing

Method:
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1)Dry roast fennel seeds,cumin seeds and poppy seeds and coconut till you get the aroma of the roasted spices.
2)Cool and grind the above masala with red chilly powder and coriander added to it.No need to add water it should be a dry masala.
3)Heat oil in a saucepan,add ginger & garlic paste ,chopped onions & fry till onions are traslucent.
4)Add in the ground dry masala and saute for few seconds.
5)Add chopped tomatoes and cook till mushy.
6)Add garam masala and fry for a second.
7)Now pour in the beaten eggs and allow it to cook for few seconds on a low flame.Then mix it thoroughly so that the eggs gets coated with the spices.Again allow it to cook for few minutes until done.
8)Garnish with chopped corainder/cilantro leaves & serve with rice and dal or bread toast.

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As everybody knows Sev is a popular snack item in all indian homes.They are noodles made with chick pea flour and are deep fried.You use this as topping on chaat items,upma,poha or just have it as a plain snack item along with hot tea.So what's special in the Sev i made.I made a healthier version of this deep fried item.Yeah!! i Baked them.
Here goes the process of baking these deep fried snack item which are not only healthy but
turned out tasty as well.OK! you can't compare them with the deep fried ones but one can always compromise taste wise when one needs to eat healthy.I hope all of you guys agree...

Ingredients:
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Besan/Chickpea flour-->1 cup
Vegetable oil-->1tsp
Red chilli powder-->1 tsp
Lemon juice-->2 tsp
Tumeric powder-->1/4 tsp
Asafoetida/hing-->1/2 tsp
Salt-->to taste
Water-->as needed

Method:
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1)Preheat oven @200 degree C for 10 mins.
2)Make a semi stiff dough by mixing all the ingredients with required amount of water.
3)Fill the dough into the sev press.Lightly grease the baking sheet and press thin strands of sev onto the baking sheet.
4)Bake them for about 7-8 mins @ 200 degree C or till they turn crisp & light brown.The timings varies depending on your individual oven wattage.
5)This is pressed in spirals as whole and once baked and cooled you can break them into smaller bits by just lightly pressing them with your fingers.
6)Once cooled store them in air-tight container.

Note:
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• Since i was running short of lemon -- i used vinegar in lieu of lemon juice .i did not find any difference.

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At my parents place we have chole masala every other saturday for meals. And sometimes the chole is replaced by rajma.My mom prepares rajma with curds - she got this pahadi(hilly region) recipe from some cookery show on tv .I am not very fond of rajma 'coz i find it too bland for my palate.In what ever way i cook i am not able to infuse the masala into the rajma - the kidney beans always stand apart. One of my friend told me that it has to be cooked for nearly half a day so that the kidney beans absorbs the masala fully. Now i don't have that much of patience and i feel that it is a waste of energy !!( nowdays we all are aware of earth day - how we have to do our every bit to conserve energy for our future generations). So i am doing mine by not cooking the rajma for 12 hrs.
One more reason i cook rajma even though i am not fond of it is - i had tasted this heavenly rajma masala @ some restaurant in north & it was mind blowing( if i remember correctly the name of the restaurant was also "BLOOWING restaurant"). My tongue still lingers with that taste & i am cooking rajma with the hope that one day i can re create that heavenly taste in my kitchen lab. So the quest is still on .........

Now coming to this recipe the rajma curry is just straight forward nothing fancy but it's delicious.
Ingredients:
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Rajma/Kidney beans-->1 cup
Onion--> 2 medium size (chopped)
Tomato--> 2 & 1/2 medium size (chopped)
Garlic-->3 - 4 pods (chopped)
Ginger-->1 " (chopped)
Green chilli-->2 (chopped)
Red chilli powder-->as per taste
Tumeric powder-->1/4 tsp
Corainder powder/Dhania-->2 tsp
Amchoor powder-->pinch
Sugar-->1/2 tsp
Salt-->to taste
Hing/asafoetida-->pinch
Jeera/Cumin-->1 tsp
Ghee-->1 tbsp
Eno fruit salt-->1/2 tsp
Kasoori methi/Dry methi powder-->1 tsp
Milk-->1 tbsp
Whole Garam masala-->(2 elaichi pods/cardamom pods , 3 dalchini/cloves , small piece of
Lavang/Cinnamon)

Method:
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1)Soak rajma/kidney beans overnight in warm water.Next day drain the water and add fresh water.To this add eno fruit salt and little bit of ordinary salt and pressure cook this for 6 whistles
and then lower the flame and allow it to simmer for another 20 mins.
2)Grind together chopped onions,chopped tomatoes,green chillies,garlic,ginger and whole garam masala(2 elaichi pods/cardamom pods , 3 dalchini/cloves , small piece of lavang/cinnamon).
3)Heat a Kadai/Vessel - pour ghee or butter into it.When the ghee is hot enough add Jeera/cumin seeds and Hing/asafoetida and allow it to splutter.
4)Now add the above ground masala and fry till the raw smell is gone and the ghee leaves the sides of the vessel.
5)Now add the dry powders(red chilli powder,tumeric powder,amchoor powder,corainder powder) and fry for few seconds.
6)Add the boiled rajma along with the water.Crush few rajma with the help of spoon/laddle.This gives the thickness to the curry.
7)Add sugar & salt and bring to a rolling boil.
8)Add kasuri methi(crushed with fingers) and milk .Then lower the flame & allow it to simmer for some time say about 7 mins.
9)Remove from gas stove - garnish with chopped corainder leaves and chopped onions & serve it hot with rice ( rajma-chawal) or rotis.

Notes:
-------
* You can add cream instead of milk to get that rich creamy taste.
* i was running short of corainder leaves so i omitted to garnish the curry but if you want a delicious curry - do garnish it with corainder leaves and chopped onions and squeeze lime juice on top..slurpp

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