How to Prepare Egg Fried Rice

Add rice in a bowl
Rinse IT thoroughly
ADD the washed rice in a pressure cooker
Add water 3 cups
Salt 1 tsp
Cover it with the lid
Pressure cook it (for upto 2 whistles)
Take An Onion
Cut the top and bottom portions of It
Peel the skin off
Remove the top hard part
Cut it into long strips
Take green chillies 2
Futher, cut them into 2-inch pieces
Take Carrot 1
Cut the top and bottom portions of it
Peel the skin of – carrot
Cut into half
Further, cut into small pieces
Take a Capsicum
Cut into half
Cut the top portion as well
Remove the white part with the seeds inside
Use only half a capsicum and cut it into small pieces
Add coriander leaves 1/4th cup
Add butter to a heated saucepan 1 tbsp
Allow it to melt
Break the eggs one after the other into pan 3
Add salt 1/tsp
Pepper 1tsp
Scramble the eggs for around 5 minutes
Stir occasionally
Transfer it into a bowl
Use the same pan to retain the flavour of the eggs
Add oil and allo it to heat up 3 tbsp
Add onions 1 sliced
Green chillies 2 cut
Garlic cloves 4 cloves
Ginger and Garlic paste 1 tsp
Mix well
Carrot 1 cup
Saute well for 2 minutes
Add capsicum 1/2 cut into small pieces
salt 1 tsp
Add cooked rice
Mix it again
Add pepper powder 2 tsp
Add the scrambled eggs
Mix well
Garnish it with coriander leaves
Transfer it into a bowl – serve

Mutton Fry

Ingredients

Mutton 1 1/2 lb
Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste
Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp

Clean mutton and marinate it with every one of the fixings recorded under one and keep aside for a large portion of a hour.Pressure cook the sheep with some water in medium fire till four shrieks and if there is overabundance sauce after you open the cover of the weight cooker,continue cooking till all the water vanishes and keep aside.

Warmth oil in a container and include saute cut ginger, green crisp and onion. When it ends up brilliant dark colored include pounded dry red nippy and fennel seeds and saute for a moment. Include the cooked meat and blend well. Cook this in low fire for around three to four minutes or till it gets seared up.

Chicken Roast

Ingredients

Chicken – 1 lb
Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil

Warmth oil in a skillet and saute ginger and garlic till there is a decent fragrance taken after by onions, green nippy and curry leaves till the onions end up brilliant dark colored.

Include turmeric powder, coriander powder and pepper powder and garam masala and broil for a moment.

Presently include the browned chicken and meal for a few till it is totally dry and the masala gets all around covered over the chicken.