JAPENESS EGG ROLLS

Prep Time : 25 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Eggs - 3
Chopped onion - 2 tbsp
Chopped carrot - 2 tbsp
Spring onion - 2 tbsp
Black pepper powder - 1/4 tsp
Salt - to taste
Milk - 4 tsp
Oil - 2 tbsp

METHOD
Wash and chop the carrot,onion and spring onion.
Take a mixing bowl break the eggs and whisk it,add carrot,onion and spring onion into the egg.and mix it well.
Also add milk,black pepper powder and salt and mix it well
Heat oil in a pan and add the two tbsp egg mixture into the heated pan and cook for few mins.,so that the top is slightly uncooked,push it over the side of the pan.
Add little oil into the pan and add another small amount of egg mixture into the pan
Cook a little set on top now roll the egg.,repeat the same process.
Once cooled sliced the pieces.
Serve hot with bread.

ORANGE CUSTARD SEWAI

Pre[p Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Milk     -  3 cup
Vermicelli sewai - 1/4 cup
Custard powder - 2 tsp
Orange   -   2 medium size
Orange juice - 1/2 cup
Sugar    -   4 tbsp
Cherry - for garnishing


METHOD
Cut the orange into two pieces and remove the inner thin skin and the seeds.
We take the orange pulp.
Heat milk in a heavy bottom vessel,once boiled keep it in a low flame.
Heat clarified butter in a pan add vermicelli and fry until pink and strain it and mix in the boiled milk.
Stir continuously until it reduced to 1/3
Add sugar  and mix well.
Take half cup of milk and add custard powder and mix well
Add the custard powder milk in the sewai and mix well.
Turn off the flame and stir allow to cool completely
Then keep it in the fridge.
Keep the orange pulp in fridge too.
Mix the orange juice and orange pulp into the cold custard sewai
Garnish with cherry and serve.

MASALA EGG CURRY

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Hard boiled eggs - 3
Chopped onion - 1
Grated ginger - 1/2 tsp
Grated garlic cloves - 1/2 tsp
Cumin seeds - 1/4 tsp
Cloves - 2 - 3
Whole black pepper - 2 - 3
Cinnamon - 1 inch stick
Green cardamom - 1
Black cardamom - 1
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
Oil- 3 tbsp
Coriander leaves - 1 tbsp

METHOD
Heat one tbsp oil in a pan and place the boiled eggs and fry until dark brown and strain it.
Again heat oil in the same pan add the cumin seeds and whole garam masala to crackles.
Now add chopped onion and saute until pink,
Add crushed garlic,crushed ginger and cook for few seconds.
Add turmeric powder,red chilly powder and two tbsp water and cook for few seconds
Add two cup of water and bring to boil,once boiled cook in a slow flame.
Add fried eggs and salt and cook in a medium flame for five mins.
Garnish with coriander leaves and serve.

SPINACH PEAS DAL

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Chopped  spinach- 1 cup
Green peas - 1/2 cup
Urad dal - 1/2 cup
Chopped onion - 1
Tomato - 1 cut into two pieces
Grated ginger - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
For tempering
Crushed cloves - 1/2 tsp
Cumin seeds - 1/4 tsp
Black mustard seeds - 1/4 tsp
Whole red chilly - 1
Asafoetida - 1/4 tsp
Clarified butter - 2 tbsp

METHOD
Take a blender add green peas and grind coarsely.
Wash and chop spinach and also wash the urad dal.
Take a pressure cooker add spinach,urad dal,green peas,onion,grated ginger,tomato,red chilly powder,turmeric powder and salt and pressure cook for ten mins.
Once cooled ,open the lid dal is mix well.
Heat a pan for tempering the dal.
Heat clarified butter in a pan add asafoetida ,cumin seeds,black mustard seeds,cloves and whole red chilly and temper the dal.
Serve hot with chapati or rice