Potato Tortilla

Self cooking photograph

large potatoes	5, cut into round slices
large onion	2, chopped
eggs	6
capsicum	1, cut into strips
salt	to taste
garlic	5 cloves
black pepper	1/2 tsp
oil	3/4 cup
Method:
Heat oil in a frying pan and fry onions for a few minutes until light pink.
Now add potatoes and cook them covered on a very low heat for 10 to 15 minutes until tender.
Stir occasionally.
In a separate bowl whisk eggs, season and pour over potatoes.
Sprinkle capsicum strips on top.
Cook uncovered on low heat until the sides start to cook and firm.
Flip the tortilla and let the other side cook for a few minutes until it gets firmed.
Turned off the heat and serve hot.
Serves 6.

Healthy Green Rice

Self cooking photograph

green capsicum	2, cut into cubes
broccoli	10 florets
green chili	5, slit
green peas	1 cup
green broad beans	1/2 cup
french beans	10, cut into halves
onion	2, sliced
salt	to taste
oil	2 tbsp
rice	2 cups, boiled
Note: any green veges of your choice can be used.
Method:
Heat oil in a deep pan and fry onions for 1 minute.
Add broccoli, french beans, broad beans and peas; saute for 1 minute.
Add 1/4 cup water and cover the lid; cook on low heat until veges are just tender.
Note: All veges should remain a little crunchy; mashed would not taste good.
Now uncover, add chilies, capsicum and salt.
Continuously saute for 1 minute; water dries up.
Add boiled rice, mix well and cook till heated through.
Note: Do not break the rice while mixing.
Serve hot and enjoy.
Serves 4.

Gujrati Karhi

Self cooking photograph

gram flour	1-1/2 tbsp
yogurt	1-1/2 cups
green chilies	2, chopped
sugar	1tbsp
salt	to taste
For Tempering:
oil	2 tsp
mustard seeds	1/4 tsp
cumin seeds	1/2 tsp
dried red chili	2
clove	3
cinnamon stick	1/2 inch
coriander fresh	1 tsp - to garnish
Method:
In a large bowl whisk together the gram flour and yogurt until creamy.
Transfer this mixture into a deep wok and add green chilies, salt and sugar; mix well on a low heat.
Now add 4 cups of water and stir continuously until moderate thick consistency.
In a separate frying pan heat oil and add all the tempering ingredients.
Once seeds splutter and sizzle, pour this on to karhi soup and mix well.
Garnish with fresh coriander.
Serve hot with rice.
Serves 4.