We invited readers to share some of their favourite recipes with us. As part of a continuing series, we publish three of these lip-smacking recipes we've received so far:
First up, here is Rupa's own recipe for Deviled Eggs with Tuna:
Preparation time: 30 minutes
- 2 eggs
- 1 can tuna fish (you can use any other fish, which has to be parboiled and de-boned)
- 1 onion (chopped)
- 1 potato (boiled and mashed)
2 green chillies (chopped)
- Ginger (grated)
- Coriander leaves (chopped)
- Juice of 1 lemon
- Chaat masala
- Red Chillie powder
- Garam masala powder
- 1 egg (beaten)
- Boil the eggs and cut into halves.
- Pour oil in a pan and saute the chopped onion and ginger. Add the fish, mashed potatoes, the masalas, green chillies lemon juice, chopped coriander and salt. Mix well and keep aside.
- Take some of the filling in your hand and add it to one half of each egg, giving it a shape to complete the egg.
- Dip it into the beaten egg and breadcrumbs and fry till golden-brown. Serve hot with tomato ketchup.
Health quotient: Egg and fish are great sources of protein.
Next up is Jyoti Shenvi's Pudina Chicken recipe that she got from a friend:
Preparation time: 40 minutes
- 100 gms boneless chicken
- 2 medim-sized onions
- 10-12 pudina leaves
- 2 tbsps curd
- Red chillie powder
- 1 tsp garam masala
- Salt to taste
- 2 tsps cooking oil
- Make a paste of garlic, ginger and pudina leaves. Add curd and mix well.
- Cut the chicken into small pieces and wash it. Now add the above paste to the chicken and marinate it for 30 minutes.
- Cut onions and fry in a pan using 2 tsps oil, till golden-brown.
- Now add the marinated chicken, chillie powder, garma masala and salt. If required, add some water.
- Close the pan and cook for 10 minutes on a medium flame. Can be served with rotis. If you want to make it dry, then cook till the gravy dries up.
And finally, here is Christopher L's Carrot-Beans Thoran as taught by his mother:
Preparation time: 5 minutes
- 2 diced carrots
- 300 gms diced beans
- 100 gms shallots (chopped)
- 1/2 tbsp mustard seeds
- 3 dried chillies (shredded)
- 1/2 tbsp jeera
- 1/2 cup fresh coconut (grounded)
- A pinch of turmeric powder
- 3 green chillies (chopped)
- 3 tbsps oil
- 20 curry leaves
- Knead the coconut, carrots, beans, tumeric, green chillies, salt, jeera, and half the shallots in a bowl throughly well. Keep it aside.
- Heat a wok or a flat-bottomed pan with oil and put the mustard seeds in, along with the rest of the shallots, curry leaves and dried chillies. Fry till they splutter and turn light brown. Now add the mixed ingredients with salt.
- Close the vessel with a tight lid. Lower the flame. After two minutes, turn off the flame and keep it covered. Serve with hot rotis after another three minutes.