Veg Sausage Rice

Ingredients................................

1. Veg Sausage- 3
2. Cooked Rice-2cup
3. Oil- 8tbsp
4. Turmeric pwd-1/4bsp
5. Green peas- 1/4cup
6. Sliced onion-1
7. Ginger garlic paste- 1tbsp
8. Chopped green chilli- 2tbsp
9. Chopped tomato-1/2
10. Red chili pwd- 1/4tbsp
11. Corriander pwd- 1/2bsp
12. Garam masala-1/4tbsp
13. Salt to taste

Method......................

• Heat the wok pour oil, after 1/2min add cumin seeds, sliced onion, chopped green chilli, fry them after 1/2min add green peas and veg sausage sliced, fry till golden brown.

• Now add chopped tomtao and dry spices, red chili pwd, turmeric pwd, coriander pwd, garam masala, salt and mix it well and cover it for 1min.

• Now add cooked rice and mix it well and cover it again for 1min low medium heat
• Veg Sausage Rice is ready to serve hot.

Basic Omelet

Ingredients.........................

1. Egg-2
2. Chopped onion-1
3. Green chopped chili- 1
4. Salt to taste
5. Oil- 3tbsp
6. Chopped corriander- 2tbsp

Method....................

• Take a big bowl, crack the eggs, add chopped onion, green chilli, salt and coriander and whisk them.

• Heat the flat non-stick pan, pour oil and after 1/2 min pour egg mixer on medium heat.

• Now after 1/2min fold it like a picture.

• Basic Omelet is ready to eat.

Split yellow lentil dosai

Ingredients..............................

1. Split yellow lentil(moong daal)- 150gm soaked in water about 4-5 hours
2. Maze flour- 50 gm
3. salt
4. oil- 10tbsp
5. potato filling- 1 cup
6. water- 50ml

Method...................

• wash the soaked split lentil and add in mixer , add maze flour, salt and water according to you, now make a smooth and semi thick paste.

• Heat the flat pan pour oil and make a dosai shell, drop some oil to make crisp, cook from both sides, add the filling and fold it carefully

• Split yellow lentil dosai is ready to eat.

waterchesnut fried salad (singhada fried salad)

Ingredients...............

1. Water chestnut- 5 to 6
2. Green bell pepper- 5-6 pieces
3. Yellow bell pepper- 5-6 pieces
4. Crushed chilli- 1/4tbsp
5. Salt to taste
6. Lemon dressing
7. Cabbage for garnishing
8. Black pepper pwd- 1/4tbsp
9. Oil- 2tbsp
10. Cumin seeds-1tbsp

Method.........................

• Heat the wok pour oil, add cumin seeds after 2sec add bell peppers and fry them .

• Now add diced water chestnut (singhade) and fry about 1/2min, add salt, lemon dressing and Chili flakes.

• Water chestnut (singhade)  fried salad is ready to serve.

Chicken stock

Ingredients..................

1. Chicken with bone- 3-4
2. salt- 2pinch
3. Black pepper pwd-1/4tbsp
4. water- 2cup

Method..........................

• Heat the cooker add everything and cook 15 mn or 3-4whistle

• Chicken stock is ready to serve hot.

Sponge loaf cake

Ingredients for sponge cake ...................

1. Eggs-3
2. Caster Sugar-75gm
3. Self raising flour-150gm
4. Vanilla extract-2tbsp
5. Vegetable oil/unsalted butter-70gm
6. Baking pwd- 1/4tbsp
7. Soda bicarbonate-1/2tbsp

Method.......................

• First crack the eggs, and separate the egg yolk, pour oil and vanilla extract into a large bowl, whisk them for a few seconds just lightly, Now add caster sugar and whisk again for 1/2min, 

• Then whisk egg white for a few seconds just light..both are ready- yolk and egg white individually

• Now take a big bowl pour self raising flour, baking powder and soda- bicarbonate , mix them then add yolk mixture and whisk until the cake mixture thickens and turns almost white in colour.

• This will take 5-10 minutes using an electric whisk, do not try to cut corners and just give it a whisk for a minute or two.

• You may also think that your mixture should be thicker but as long as the colour has gone almost white it should be just fine.
• Now add egg white and gently fold  into the cake mixture until you can see it has all mixed together nicely.

• To fold - take a spoon and very gently stir the spoon over and under the mixture rather than just stirring as normal - the reason is to keep all the air bubbles inside of the cake mixture.
• Pour the sponge cake mixture into a greased and floured loaf tin, here I am using wax paper.

• Place into a hot oven at 150C for approx 20-30 minutes (depending on your oven), after 2min you should check your sponge cake using with fork or tooth pick in middle if your fork/toothpick comes clearly , your cake done other wise keep it in oven again for some times.

• Now take off the cake and remove wax paper carefully and keep it on rod, leave for 1/2 hour.

• That's it your sponge cake is ready to eat with whipped cream and jam, and you can use sponge cake to make another flavoured cakes.