Spicy egg curry
Ingredients:
5-6 boiled eggs, 1 tbsp paste of garlic and ginger, 1 tbsp  paste of green chilies and coriander powder leaves, 4 medium tomatoes, paste of 2 onions, 1 tsp salt, ¾ tsp red chili powder, 1 ½ tsp dhania powder, 1 tsp turmeric powder, 1 tsp garam masala powder, 1 ½ tbsp oil

For garnishing:
Round slices of tomatoes and cucumber, slit green chilies

Method:
Add ½ tbsp ginger paste and green chilies paste together with ¼ tsp salt, ¼ tsp red chili powder, ¼ tsp garam masala powder in a bowl. Mix them well.
Make small 3-4 cuts in the boiled egg with the help of knife. Now sprinkle the above masala on them nicely.

Heat the oil in a pan, and on a low flame cook these eggs for half minute. Keep the eggs aside. Use the rest oil to fry the onions paste and ginger garlic paste. Add tomatoes to it. Add salt and other masala to the pan. Add ¼ cup water and stir constantly. Cook it well. Now add 1 glass of water to prepare the curry. Later add cooked eggs to the curry. Pour in the serving bowl and garnish the egg curry with tomatoes and cucumber slices.

Steamed fish with lemon grass
Ingredients:
500gm fish, 4 stalks lemon grass, 10-15 basil leaves

For the sauce:
4 finely chopped garlic cloves, 3 finely sliced green chilies, 3 tbsp Thai fish sauce, 3 ½ tbsp lime juice, 2 tsp sugar

Method:
Remove the outer layer of the lemon grass and bruise it with the back of a knife.
Stuff a few pieces into the cuts on the fish and layer the rest on the dish.
Place the fish on the bed of lemon grass and chopped basil.
Steam over medium to high heat for 15 minutes.
Mix the fish sauce, sugar and lime juice till the sugar dissolves.
Add chilies and garlic to the sauce. Let stand for 30 minutes to allow the flavors to blend.
Remove the fish from the steamer and spoon the remaining liquid over it.
Pour the sauce over it. Garnish with coriander leaves and serve immediately.