Egg Roll

Egg - 2 or 3
Cucumber - thin small strips
Onion chopped - 2-3 spoons
green chillies chopped
Coriander leaves
wheat flour dough
mustard pickle/ spicy mustard sauce
salt
oil

Make a small ball of the dough and roll into a chapati size making it thin throughout.
Heat a flat pan. Put the rolled dough to the hot pan. turn it when it is cooked at one side.
When both sides are done, press it with a flat spatula spread 2-3 drops of oil. take it out.
Beat egg in a bowl, add salt and red chilli powder. Add 1-2 spoons of oil in the pan. Add 1/2 of egg beaten to the pan. Spread it to the size of the roti. Put the cooked roti on the wet side of the egg.
turn it once. Take it out
Linearly, spread the chopped fresh veggies on the egg side. Add mustard sauce. Roll it into a roll wrapping around a butter paper.
Serve hot.

Jhaal Muri

Bhel - 1-2 cups
Sev - (spicy as you like)
Peanuts - roasted or fried
Onions- chopped 3-4 spoons
Green chillies chopped
Coriander leaves -1 spoon
salt
chat masala
Coconut - thin slices
boiled potatoes
cucumber - chopped thin small slices

Mix all the above ingredients in a large bowl. Add spicy pickle oil at the end and mix again.
Serve with coconut and fresh bengal grams soaked in water over-night.

Veg Noodles

Chinese noodles - boil these as per instructions
Chop - beans, onion, carrots, spring onions in thin long strips.
salt
sesame oil
soy sauce


add sesame oil in a pan. Add all chopped veg, cook for 5-6 mins. Add salt as per taste.
Add nooddles (check you have enough oil in the pan with veg to fry the noodle to glaze)

Fry for 2-3 mins. Add soy sauce till it gets color

Cook for 2-3 mins more.

Done! serve with hot chilli sauce.

Dahi Alu

Ingredients:
Boiled Potatoes - 2 large idaho/ 4-6 red potatoes
Jeera
fresh Coriander leaves
coriander powder
yoghurt/ curd
mustard seeds
curry leaves
onion chopped - 1 small
green chillies - chopped
salt
oil
How to make:
Boil potatoes with some salt. Heat oil in a pan and add 1-2 spoons of jeera. Add cut pieces of boiled potatoes. Fry for 2-3 minutes. Add chopped coriander leaves. Stir for 1 min and take it out. Add some more oil to the pan, add mustard seeds with curry leaves fry till they splutter.
add green chillies and then chopped onion.
add pinch of salt to cook the onion fast. When done, add 1/2 spoon coriander powder.
Fry for 1 min, add yoghurt (2-3 bowls - depends on the quanity of alu). Add water to double the quantity of liquid. Stir for 2 mins. Add boiled potatoes kept aside. Bring to boil and boil on low heat for 2-3 mins.
Serve hot with naan or jeera rice.