foodatarian.com

Ingredients:
4 eggs, boiled,
1/2 cup roasted desicated coconut,
1 onion, finely chopped or grated,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp garam masala,
Salt to taste,
Oil.

Method:
In a pan, heat some oil and add onion. Saute till it changes colour on a medium-low flame. Add turmeric powder, red chilli powder and garam masala and mix well. Meanwhile grind the coconut with some water to form a smooth paste. Now add this paste to the pan. Mix well and fry for around 2-3 minutes.
Remove from heat and let it cool at room temperature.
Make two slits in the eggs, crosswise, from top as deep as 3/4th of the height of the egg. Later stuff the prepared masala into the eggs carefully. Donot be hard, as the eggs would break.
In a pan, heat some oil and fry these eggs from all sides at a golden colour.

Ingredients:
1 bunch of methi (fenugreek); leaves and tender stems separated, washed and coarsely chopped,
1 1/2 cup green peas (mutter);
2 medium size onions; finely chopped,
5-6 cloves garlic; finely chopped,
1/2 tsp heeng (asafoetida),
1 long green chilli; deseeded and chopped into 1/2″ pieces,
3-4 tbsp freshly grated coconut,
Salt to taste,
3-4 tbsp oil.

Method:
Sprinkle some salt on chopped methi leaves and leave them aside for some time. Heat oil in a kadhai (wok), add green chillies and chopped garlic and fry on low flame till it is nice fragrant. Then add onion and saute on low-medium flame till it is soft and light brown in color. Meanwhile pick up a handful of methi leaves and then press between your palms and remove the excess juice. This would help you get rid off the bitterness of the vegetable. But do not press hard to remove all the juice, this way we would drain away all the nutrients too. Then add asafoetida and turmeric powder to the onion, mix well. Add the methi leaves, green peas and cover and cook till both the vegetables are tender. Add some salt and stir. In the end add coconut, mix and serve.

Ingredients:
5 Bombay duck fish (bombil), washed, cleaned, deboned,
1 cup prawns, washed, deveined and finely chopped,
1 tsp finely chopped garlic,
1 tsp finely chopped ginger,
1/2 tsp red chilli powder,
Salt to taste,
Juice of 1 lemon,
1 egg, beaten,
Oil for frying,
A needle and thread to stitch the stuffed fish.

Method:
Mix lemon juice, salt and pepper and marinate the fish into it. To prepare the stuffing, heat oil in a pan, add ginger and garlic, fry for a minute and add chopped prawns. Add red chilli powder, salt and 1 tsp vinegar/lemon juice and cover and cook till prawns are cooked. Remove from flame.
Flatten each fish, spread little filling in each fish and fold to cover the fish, using a needle and thread stitch the fish to seal it. Heat oil for frying in a kadhai (wok) When all fishes are ready, drop each fish into oil and fry on low-medium flame.

Ingredients:
250gms sweet corn; seeds separated and boiled with little salt,
1 onion; finely chopped,
2 tbsp chopped coriander leaves,
2 tbsp chopped tomatoes,
1/2 tsp red chilli powder,
1/2 tsp chat masala,
1 tsp powdered sugar,
Salt to taste,
2 tbsp butter (omit for a low calorie snack).

Method:
Heat a pan, melt butter and add corn and saute for 2-3 minutes. Then remove from flame, let them cool down, then add all the remaining ingredients, mix and serve.

Pumpkin is a rich source of calcium, hence healthy diet for children and elderly people.

Ingredients:
500gms red pumpkin; peeled and cut into small pieces,
1 litre milk,
300gms sugar,
Ground elaichi (Green cardamom),
Ground jaiphal (nutmeg),
Dry fruits as per taste.

Method:
Steam the pumpkin for 10 minutes, remove and grind to paste.
Combine this paste, milk and sugar and bring to boil. Let it simmer till the kheer thickens. Remove from flame, add elaichi, nutmeg, dry fruits and mix well. Serve hot or chilled.