Egg Pulusu

Egg - 6, hard boiled and slit on all sides

Oil - 1/4 cup

Mustard - 1 tsp

Cumin - 1 tsp

Fenugreek - 1 tsp

Red Chilli - 2

Curry leaves

Onion - 2, sliced

Green Chilli - 3, slit

Ginger Garlic paste - 2 tsp

Tomato - 2, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander powder - 1 tsp

Mustard, Fenugreek and Cumin - 1 tsp each, roasted and pound to a fine powder

Coconut - 2 tbsp., ground to a fine paste

Tamarind Juice - 1 cup

Salt

Heat Oil in a large pan.

Temper Mustard, Cumin, Fenugreek, Red Chilli and Curry leaves.

Saute Onion and Green Chilli until the Onion turns translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until the Tomatoes are soft.

Season the mixture with Turmeric, Chilli powder, Coriander powder, freshly pound Cumin mixture and required Salt.

Add the ground Coconut paste and Tamarind juice along with little water; bring the gravy to rolling boil; cook closed for 15 minutes .

Finally add the Egg and cook closed for another 5 min. Open the lid and keep cooking until the gravy thickens to desired consistency.

Aloo Bonda

Besan - 1 cup

Rice Flour - 1 tbsp.

Potato - 2 cup, steamed, peeled and mashed

Green Chilli - 2, minced

Onion - 1, diced

Ginger - 1 tsp, grated

Cilantro

Cumin - 1/2 tsp

Turmeric - 1/4 tsp

Chilli powder - 1/2 tsp

Mango powder - 1/4 tsp

Asafetida - 1/4 tsp

Baking soda - 1/4 tsp

Salt

Oil

Heat 1 tbsp. Oil in a medium pan. Temper Cumin seeds and sauté Onion, Green Chilli and Ginger for 1 minute. Season the mixture with Turmeric and Mango powder. Turn off heat and stir in mashed Potatoes along with required Salt and Cilantro; mix well. Makes small balls with the mixture and keep aside.

In a bowl add the Besan along with Rice flour, Chilli powder, Asafetida, Baking soda and required Salt. Adding little water at a time make a smooth batter.

Heat Oil to deep fry in a pan. To check if the Oil is ready, put one drop of Batter in oil. The Batter should come up but not change color right away. Dip the prepared balls one by one in the batter making sure the Potato balls are completely covered with batter. Then slowly drop them in Oil and deep fry until golden.

Serve warm with Mint Chutney.

Serve them with sandwich buns using Mint chutney as spread; this is known as Vada Pav, another famous street food in Mumbai.

Chicken Roast

Chicken - 1 lb.

Coconut Oil - 3 tbsp.

Mustard - 1/2 tsp

Dry Red Chilli - 2

Curry Leaves

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tsp

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Fennel powder - 1 tsp

Garam masala - 1 tsp

Salt & Pepper

Coconut - slices, 2 tbsp.

Heat Coconut Oil in a pan on medium heat.

Temper Mustard, Dry Red Chilli and Curry leaves.

Add Onion and Green Chilli; sauté until the Onion begins to turn golden brown.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander, Fennel and Garam Masala powders.

Once the raw smell of the masala's goes away add the Chicken along with the Coconut and required Salt and Pepper.

Cook closed for about 20 minutes stirring occasionally.

Serve warm with Rice / Roti.