The weekly
recipe section provides you with a veg & non veg recipe. We
start in with some delicious and healthy breakfast, giving you
a calorie count also. We also look forward for more recipes and
tips from your side. Contribute your recipe by clicking on the
button below.
Heat oil
on medium high heat. Fry onions till slightly
browned. Reduce heat to
medium. Add garlic, curry,
and paste. Stir and simmer about 2 minutes. Add
peas, liquid, lemon juice, salt and black pepper.
Simmer 5-6 minutes, stirring occasionally. Add
red pepper to taste. Add margarine, stirring through
to melt it. Stir and simmer for 5 minutes
more or until
peas are softened and dish is hot.
Serve over steamed rice.
Chana
dal - ½ cup (soaked for about ½ hour)
50 kcals
Oil
- 1 ½ tsp 150
kcals
Methi seeds - ½ tsp
Black pepper - ½
tsp
Jeera - ½
tsp
Mustard seeds
- ½ tsp
Haldi powder
- ½ tsp
Chilli powder
- ½ tsp
Salt to taste
Method
Roast
all the dry masala. ( jeera, mustard seeds, chilli powder,
black pepper, methi seeds). Grind them but not
to a very fine powder. Heat oil in a pan. Add the chopped
onions and cook till medium light brown. Add the
soaked chana dal, ground masala, haldi powder. Add
little water for this to cook. Add salt and let the gravy
boil. Add raw eggs but do not mix. Let it cook. Simmer
for 5 minutes. Add the coconut milk and again cook
for 2 minutes. Remove from flames and serve hot with
steamed rice.
