Egg Puff

2 large onions, sliced thin
1 cup boiled Peas
1/2 tsp garam masala/pav bhaji masala
1/2 tsp crushed cumin seeds
2 tsp oil
1 tsp red chilli powder or 2-3 fresh green chillies, chopped fine (optional)
Salt to taste

Method:

1. Heat the oil in a pan, toss in the cumin seeds and green chillies.

2. Stir-fry for 30 seconds or so, then add the onions and cook them on medium low until they start turning light brown and are semi-transparent.

3. Add the garam masala/pav bhaji masala and salt, stir well. Add boiled Peas.

4. While the cooked onions are cooling, roll out the pastry on a lightly floured surface into a rectangle about 1/2-cm thick.

5. Cut the pastry into 6 strips about 3-1/2 inches wide by 5 inches long (approx).

6. Place a tablespoon of the onions on a strip and then a half of boiled egg, cut side down.

7. Put Salt and Pepper on Egg

8 Bake it 400F for 15 min

Tomato Achar

Ingredients:
4 large ripe tomatoes or 2 cups ripe cherry tomatoes
5 fresh hot red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seeds
1 tablespoon mustard seeds
1 teaspoon timur
1/4 teaspoon asafetida
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1 tablespoon mint leaves, chopped (optional)
1 tablespoon cooking oil
Salt to taste
Garnish:
1 tablespoon oil
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
2 tablespoons chopped cilantro

Cooking Instructions:

Roast tomatoes in oven for about 30 minutes, or until charred. Remove charred skin and reserve flesh in a bowl. In a sauce pan, heat oil. Add cumin and mustard seeds; fry for 30 seconds or so. Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute. In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired). Transfer into a large bowl.

For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture. Mix well and refrigerate for at least two hours before serving.

Momo Chutney (sauce)

Authentic Momo Chutney

2 medium tomatoes, halved & quartered
3 chili peppers, sliced
2 tbs sauteed white sesame seeds
1-2 ginger slices
10 pieces of garlic, chopped
2 tbs cilantro chopped
salt to taste
1 tbs fresh lemon juice
2-3 tbs vegetable oil

Prepare the Sesame Chutney

In a saute pan, add ginger, garlic, chili peppers and tomatoes. Drizzle with vegetable oil and roast over high heat for 2-3 minutes
Let rest 5-6 minutes
Place in a blender, with rest of ingredient and puree until creamy