Egg Fried Rice

Ingredients:
Rice			2 cups
Onion			1 medium
Green chillies			4
Eggs			3
Ginger Garlic paste			1 tbsp
Mint leaves			1/2 bunch
Bay leaves			3
Garam Masala Powder			1 tbsp
Vegetable Oil			3 tbsp
Salt according to taste
Coriander Leaves for garnishing
Method:
1.	Fry rice in a pan for 3 minutes. Let it cool down.
2.	Wash the rice and drain it
3.	Add 3 cups of water and cook it.
4.	Cut the onions in long slices. Split the green chilies and cut in half.
5.	Boil the eggs in water until cooked well.
6.	Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
7.	Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
8.	Cut the cooked eggs into long slices. Add the egg pieces and stir well.
9.	After 4 minutes add the garam masala and stir for mixing properly.
10.	Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
11.	Now add the cooked rice and gently mix, so that that rice does not break.
	Decorate with Corriander leaves and serve with any raitha.

Aloo Palak

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh