An easy recipe for a Dry Small Potatoes Fry

Ingredients needed for Dry small potatoes Fry
250 grams small potatoes
1 rsp cumin seeds
1 tsp Amchur / Dry Mango powder
1 tsp red chilli powder
1 tsp garam Masala powder
3 tbsps oil /as needed

How to prepare Dry small potatoes fry
Boil potatoes till they are tender, drain off the hot water and stand in cold water, so that you can peel them easily.
Peel all the potatoes, prick them with a pin and keep aside. Fork or a skewer will be too much for the small potatoes, it might break.
Heat oil in a non stick fry pan, splutter cumin seeds.
Add peeled potatoes  and fry till they get golden brown.
Now add the remaining ingredients  and fry for a few more minutes / till the raw smell goes off the masalas.
Serve hot as a side dish with plain rice  / chappathies.

Points to note: 
If you like you can make a similar dish with bigger sized potatoes also. Cut them into smaller pieces after cooking them with jackets and peeling them.
After cutting them in to smaller pieces follow the same recipe as above.

Scrambled Eggs with Cheese

Ingredients needed for the Scrambled eggs with cheese recipe:
2 eggs
1 tbsp milk
Salt to taste
Pepper to taste
1 cube Cheese or as you like

How to prepare scrambled eggs with cheese:
Break the eggs and beat it with milk and salt to taste, till it blends well.
Heat a little oil in a fry pan. Pour the well beaten eggs into the pan and let it sit.
Then shake the pan so that it gets spread and then scramble with a spatula.
Once the egg starts getting scrambled add the grated or cut pieces of cheese into that.
Add Pepper to taste.
You can remove the eggs from the pan when they are glassy looking and soft.
Do not wait till the eggs are fully scrambled, if you do, they will be over cooked by the time they get to the table.

Other easy egg recipes you can try out 
Egg Fried Rice
Egg Aviyal
Egg Tikka Masala
Mutta Pathiri

Avaikkai Pickle Rice

Ingredients needed for Avakkai Pickle Rice:
2 cups cooked rice
1 Onion sliced finely
2 -3 cloves garlic, sliced ( optional )
2 tbsps peanuts skinned and split
Andhra Avakkai Pickles as needed
Salt to taste
curry leaves ( optional )
a pinch of asafoetida
oil as needed
1/2 tsp mustard

How to prepare Avakkai Pickle Rice :
Mix pickles and cooked rice with a little salt till they are nicely mixed together.
Heat a fry pan, add oil and mustard.
When the mustard splutters, add skinned peanuts. Stir for a minute or two.
Add asafetida and sliced onions, if you like , add garlic and curry leaves.
Saute till the onions are transparent and just starting to turn brown in the ends.
Add the pickle and rice mixture. Mix well.
Serve hot.

Note:
This dish is one of the recipes which can be made with the left over rice. Can be served with salad or raita.
This can also be packed in a lunch box and will stay till evening, but you will have to cook rice in the morning for that.

Recipe : An easy Egg Curry

Ingredients needed for the exciting Egg Curry:
6 eggs
4 onions, finely sliced
1 piece ginger. julienned
6-8 cloves garlic, chopped
3 tsps coriander seeds
6 red chillies
salt to taste
half of one coconut
oil as required

How to prepare an easy egg curry?
Hard boil the eggs, deshell and keep aside.
Heat oil. Add onions, ginger and garlic to the oil . Fry till golden .
Roast red chillies and coriander seeds and grind to a smooth paste.
add it to the sauteed onion mix.
Extract milk from the coconut. Pour the milk in to the pan and mix well.
Add eggs and salt to taste. Simmer till the flavours blend well and a nice aroma comes.
Serve with chapathies, idlis or steaming rice as a side dish.

For more recipes on Eggs go through Egg Recipes 

Recipe for Carrot Stuffed Parathas

Ingredients:
1 cup Atta (Whole wheat Flour)
1 tbsp oil / ghee ( as you like )
Oil for frying
Salt to taste

For the filling:
2 cups grated carrot
2 tsps of oil
1/2 - 1 tsp chilli powder as per your taste
1/4 tsps of amchur ( Mango Powder )
1 tsp roasted jeera powder ( cumin seeds )

Method:
To prepare the filling, heat oil in a frying pan and fry the carrots and the other filling ingredients together.
Remove when the carrot gets tender and tastes nice and spicy.
Knead the flour , ghee, slat to taste with enough water to make a stiff dough.
Divide the dough into equal portions.
Spread each ball into small rounds put the filling inside and shape again into a ball.
Roll this ball out into a round shaped paratha .
Heat the tawa and fry the rolled chappathies sprinkling oil as needed.
Serve hot parathas with raita and pickles.

Chinese Schezwan Recipe

This recipe I saw and liked in the magazine Women's Era. Try out and see if you like it as well. This is a recipe, you can make when you have sudden guests or there will be times when you do not feel like cooking or spending time in the kitchen. Keep some Knorr ready to cook packets at home to cook, in times like these.

Ingredients needed for the Chinese Schezwan recipe :
1 packet ready to eat chinese schezwan ( Knorr )
150 gms cheese cut into pieces
2 tbsp capsicum cored and cut along the length
1 cup finely chopped spring onions
2 tbsps cornflour
1/2 cup finely chopped broccoli
2 tbsp refined oil
1 tbsp vinegar

How to prepare the Chinese Schezwan Recipe :
Mix cornflour with 2 spoons of water to make a paste of running consistency.
Heat oil in a non-stick pan and fry cheese pieces in it after dipping them in the cornflour paste.
Fry all the vegetables in the remaining oil for 2 minutes and then add 4 cups of hot water.
Add ready to eat schezwan powder. Add cheese pieces when the mixture begins to boil. Stir the mixture for 2 minutes on low flame.
Add vinegar and your delicious Chinese schezwan is ready to serve.

Time to prepare - 2 minutes
Time to cook - 6 minutes
Ready to serve 8-10 minutes.

Potato Fingers ( Spicy )

Ingredients:

3 big sized potatoes
2 tbsps oil
4 flakes of Garlic, crushed
1 tsp garam masala
1 tsp coriander powder
Salt, pepper and chilli powder as according to taste
1/2 cup chopped Small onions
Coriander leaves for garnishing

Method:

Clean and wash potatoes and cut them into thin wedges. Need not peel or scrape them.
Cook in simmering water till slightly tender. Drain in a towel and pat dry.
Mix oil and all the seasoning together on a baking tray and toss potato wedges in it.
Roast in a hot oven till brown and crisp. ( sprinkle with chat masala, if you like).
Serve with a hot and sweet tomato sauce.

Prawn Pulao Recipe

Prawns Pulao is a very tasty dish which can be prepared very easily. You can prepare this when you have guests coming at short notice. 


Ingredients needed for the Prawns Pulao recipe :
2 cups Basmati rice
1 cup prawns, shelled and deveined
1/2 cup oil / ghee
2 bay leaf
4 green cardamoms
1/2 cup finely chopped onion
2 tsps ginger garlic paste
1/2 cup finely chopped tomato
1 1/2 tbsp chopped green chillies
1/2 tsp turmeric powder
Salt to taste

How to prepare Prawns Pulao Recipe:
Wash and soak rice for an hour. Drain and keep aside.
Heat oil or ghee in a thick bottomed pressure pan, add bayleaf and the green cardamoms.
Add chopped onions and fry till they are golden. Add ginger garlic paste, chopped green chillies, chopped tomatoes and turmeric powder with a tsp of water. Fry till the oil starts oozing out from the sides.
Add the cleaned and shelled prawns to the mixture and mix well. Stir well till the masala gets coated well and the prawns get half cooked.
Add the soaked and drained rice to the mix and stir well. Add enough water about (3 cups) and salt to taste.
Put the weight on to the pressure pan and wait for the first whistle. As the whistle comes , put off the fire, leaving the pan on the stove.
When the cooker cools open and mix the contents nicely.
You can add chopped coriander leaves as garnish and serve hot with Salads or Raitas

Quick Bondas

Ingredients:
Maida -2 cups,
Rice flour - 1/2 cup
Onions - 2 chopped finely
Green Chillies - 2 chopped finely
Cumin seeds - 1 teaspoon,
Sour curd - 1 cup (beaten)
coriander leaves - 1 tbsp chopped fine
Salt to taste

Method:
Mix all the above ingredients and whisk them altogether till they blend well.
Leave it aside for about one hour.
Heat oil in a pan till it gets hot enough for deep frying , put teaspoonfuls of the batter in oil.
Fry them till they are golden.

Note :
This is a quickie snack, if you don't like chopped green chillies add a little pepper powder or chilli powder as per your taste.
This can also be served as starters or appetisers before dinner.
You can mix in chopped vegetables like carrots, beans and even chopped paneer and fry in the same dough.

Easy Potato Fry

Ingredients
2 medium sized potatoes , boiled, peeled and cubed into small pieces
1 small tsp chilli powder
1/4 tsp turmeric powder
salt to taste
a pinch asafoetida
oil as needed
1/2 tsp Amchur ( optional )
1/2 tsp jeera
chopped curry leaves

Method:
Heat oil in a non stick fry pan, splutter jeera and curry leaves. Add asafoetida and when the nice aroma comes add the cubed boiled potatoes. Add amchur powder if you like now with the potatoes.
Stir well, add salt to taste , chilli powder and turmeric powder. Cover and let it simmer for a minute or two.
Remove the cover and stir till the raw smell of the masala goes and the potatoes are golden coloured. Serve as a side dish with chappathis or steaming hot rice.