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#mayo love

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EGG-MAYO SANDWICH  INGREDIENTS: EGG - 2 MAYONNAISE - 4 TBSP SALT - AS PER YOUR TASTE PEPPER - AS PER YOUR TASTE BREAD SLICES - 6 TOMATO KETCHUP PROCEDURE: BOIL 2 EGGS. CUT THEM INTO DICES. TAKE A BOWL AND ADD THE CHOPPED EGGS, MAYONNAISE, SALT AND PEPPER. YOUR FILLING FOR SANDWICH IS READY. TAKE TWO SLICES OF BREAD AND SPREAD THE FILLING ON ONE OF THE BREAD AND TOP IT UP WITH ANOTHER SLICE. TAKE A PAN AND GREASE BUTTER ON IT AND TOAST THE SANDWICH TILL IT TURNS GOLDEN BROWN OR CRISPY. SERVE IT WITH TOMATO KETCHUP
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#eggylicious

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FRITTATA-THE POTATO OMELETTTE INGREDIENTS: ü   POTATO ü   ONION ü      TOMATO ü      GREEN CHILLIES ü   CORIANDER LEAVES ü      EGGS ü      SALT ü      PEPPER ü      OIL PROCEDURE: ü   SLICE THE POTATOES. AND WASH THEM. ü   FINE CHOP TOMATOES, ONIONS, GREEN CHILLIES,CORIANDER LEAVES. ü   HEAT THE PAN, ADD OIL TO IT AND ADD POTATOES. ü   ADD ONE PINCH OF SALT AND PEPPER.  COVER IT AND COOK FROM ONE SIDE FOR 2 TO 3 MINUTES. ü   FLIP THE POTATOES AND REPEAT THE ABOVE STEP. ü   IN A BOWL ADD EGGS, ONIONS, TOMATOES, GREEN CHILLES,CORIANDER LEAVES, SALT AND PEPPER AS PER YOUR TASTE. MIX IT ü   POUR THE EGG MIXTURE IN PAN OVER THE POTATOES  AND COVER IT. LET IT GET COOK FROM ONE SIDE. ü   FLIP IT AND COOK FROM ANOTHER SIDE. ü   TAKE OUT IN A PLATE ...
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#monsoon recipe :)

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AACHARI CRISPY POTATO WEDGES INGREDIENTS: POTATO- 2 CORN FLOUR- 3 TBSP AACHAR MASALA- TO TASTE SALT- TO TASTE PEPPER- TO TASTE KASURI METHI - 1.5 TSP  PROCEDURE:   CUT POTATOES BY KEEPING THE KNIFE AT AN ANGLE.   WASH THE POTATOES AND PUT THEM IN A BOWL.   ADD SALT, PEPPER, CORN FLOUR, AACHAR MASALA AND KAASURI METHI TO POTATOES.   HEAT A PAN AND ADD OIL TO IT.   ADD THE POTATOES WHEN OIL IS HOT. COVER IT AND LET IT COOK FROM ONE SIDE FOR 4 MINS, AND THEN FLIP IT AND LET IT COOK FROM ANOTHER SIDE TOO. COOK THE POTATOES TILL GET TENDER. SERVE HOT WITH TOMATO KETCHUP OR MAYONAISE.
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