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Eggs are a great source of protein and choline. Popular choices for egg consumption are chicken, duck, roe and caviar. The egg most often humanly consumed by far is the produce of the chicken :) It supplies all essential amino acid for humans and provides a variety of vitamins & minerals. This is a general concept that eating egg yolk adds to your cholesterol , so does a lot of stuff. But most of dietitians say one should eat 1 egg every day which has a lot less calories compared to a bagel or a waffle. The argument regarding what is good and bad is never ending so lets move on and see how we can have eggs with loads of protein and almost no spices. Egg tadka is very healthy as it has a variety of Dal and very minimum use of oil and spices. Ingredients: Green Lentils : 1/4 Cup Tuar Dal : 1/4 Cup Mung Dal : 1/4 Cup Channa Dal : 1/4 Cup Eggs : 3 Onion: 1 Garlic: 4 large Cloves Tomatoes: 2 Green Chillie: 2-3 (depending on how spicy you want it to be) Cilli Powder : 1 tbsp Turmeric POw

There are some days when you just crave for something yummy and different. Well was such a day. For a long time I have thinking of preparing something new but that doesn't take a lot of time in front of the cooking station. Finally I decided to make a new cake : Tucson Lemon Cake. Its different for me because chocolate has always been my first choice when it comes to cakes :) Apart from being different in flavor it has a new ingredient and a new technique. I used poppy seeds for the first time in baking. Lets see what else we are goona need : Sugar : 1 1/2 Cup Butter: 1/2 Cup Eggs: 3 All Purpose Baking Flour : 2 1/2 Cups Salt : 1/2 table spoon Baking Soda: 1 table spoon Buttermilk: 1 cup Poppy seeds: 1/4 cup Lemon Zest : 2 table spoon Lemon Juice: 2 table spoon These were for the basic cake now if you want to add a little more tangy flavor to your cake you can do a Tart lemon glaze. Ingredients for the tart lemon glaze : Powde

Gulab Jammun is a very famous desert in India, Pakistan, Sri Lanka and Bangladesh. Its my all time favorite too. My mom used to make these all the time and me and my brother would fight over it . The traditional way is really needs to add a lot of stuff in lot of measurement. The easier way is to use a mix like this one : The instructions at the back of the pack is very easy but it mentions that we need to use equal amount of the mix and water but it really makes the mix watery. So take the whole pack and keep adding water little by little and knitting into a nice soft dough. Once the dough is ready form small dumplings out of it. We would be soaking the Jammuns in sugar syrup so even though the size is smaller initially it well swell up. This pack would make approximately 40 - 50 jammuns. Deep fry the jammuns till they are golden brown. For the sugar syrup take equal amount of water and sugar and simmer it. Add 4 whole cardamon and few strands of saffron. let the mixture cook till you