BAINGUN KA BHARTA ( EGG PLANT ) Serving - 4

INGREDIENTS;

*  One large brinjal

*  3 tablespoons oil

*  2 large onions, chopped

*  3 medium tomatos, chopped

*  4 green chillies, chopped

*  1/2 tsp red chilly powder

*  1 tsp cumin seeds

*  2 tbsp fresh coriander leaves, chopped

*  salt to taste

METHOD ;

*  Grease the whole brinjal with oil then roast it on a open flame till cooked and the skin has charred completely.

*  Cool , peel and mash. Heat the oil in a pan and add cumin seeds into it . when the seeds begin to

 crackle, saute the onions till light golden brown.

*  Add the tomatoes, chopped green chillies into it . Saute till the masala is cooked and oil rises to the  surface.

*  Add the mashed brinjal , mix well . Lower the heat and cook for 4-5 minutes .

*  Add the chopped coriander leaves , Serve hot with chapaati & naan

INSTANT KHAMAN DHOKLA ( Serving for 4 )

INGREDIENTS ;

*  1-1/2  Cup besan  ( gram flour )

*  1/2  cup suji  ( semolina )

*  1 Cup curd

*  1/2 tsp turmeric powder

*   1/2 tsp ginger & green chilly paste

*  1-1/2 tsp lemon juice

*  1/2 tsp sugar

*  1/2 tsp hing( asafoetida)

*  1 tsp. eno fruit salt

*  2 tsp oil

* salt to taste

*  1 - 1/2 cup of warm water

FOR TEMPERING ;

*  2 tbsp oil

*  1/2 tsp mustard seeds

*  4 green chillies, slit lengthwise & cut into halves

*  2 tbsp chopped coriander leaves

*  2 tbsp grated coconut for garnishing

METHOD ;

*  Take besan  ( gram flour ) in a bowl , add curd , suji and one cup of warm water and mix it well to avoid lumps . Add salt & mix it well.

*  Leave it aside for an hour . Add turmeric powder & green chilly ginger paste, sugar , lemon juice and one spoon of oil and at last add eno or soda bicarbonate to the batter . whisk briskly . Immediately pour the batter into the greased thali and place it into the steamer .

*  Cover with the lid and steam for 8-10 minutes. When a little cool, cut into square pieces and keep in serving bowl.

*  Heat remaining oil in a small pan . Add mustard seeds . When the seeds begin to cracle, put curry leaves and lengthwise green chillies and little bit warm water and finally pour over the dhoklas .

*  Serve, garnished with chopped coriander leaves and scraped coconut . It tastes best with green chutney.

PASTA INDIANA ( For 2-3 servings )

   INGREDIENTS ;

• 1 Cup pasta
• 2 tbsp. butter
• 1/2 cup chopped coriander leaves
• 4 green chilli , finely chopped
• 2 inch piece of ginger
• 3 clove of garlic
• 1 finely chopped onion ( finely chopped )
• 1/2 tsp. black pepper powder
• 1/4 cup cheese, optional
• 2 tsp. oil
• salt to taste

      METHOD;

      Boil pasta in 5 cups of water. Add salt and 1 tsp. of oil into it. When it become tender,

      drain it with the cold water and pour 1 tsp oil all over the pasta and keep aside. Grind

      the ginger, green coriander leaves, green chillies, garlic and salt to make a paste.

      Heat the oil in a pan, add onion, saute then add the paste, mix it well  and add pasta, 

      sprinkle black pepper powder and cheese over it. serve hot. 

     

 

CHINESE VEG. FRIED RICE ( for 2-3 servings )

     INGREDIENTS;

• 1 cup boiled rice,
• 1 tbsp chopped garlic
• 1 chopped onion
• 2 green chilli, finely chopped
• 1/2 cup chopped cabbage
• 1/2 cup finely chopped carrot
• 2 tbsp chopped green onion ( optional )
• 1/2 tsp black pepper powder
• 2 tsp soya sauce
• 1 tsp vinegar
• salt to taste

     METHOD;

        Heat oil in a pan . Put chopped garlic, saute for a minute then
        add chopped onion, saute till it turns golden brown. Now add
        all the vegetables and cook for 2-3 minutes. Add green chilli
        black pepper powder, salt, soya sauce & vinegar. Now add
        boiled rice. Mix it well. Serve hot.
     

MOONG CHILKA KHICHDI

INGREDIENTS ;

1 cup rice
1/2 cup green chilka wali moong dal
1 tsp cumin seeds
1/2 tsp ghee
1 tsp turmeric powder
4  1/2 cups water
2 -3 dry red chilli
a pinch of asafoetida
salt to taste,

METHOD,

Mix the rice and daal and wash properly. Heat the ghee or oil in a cooker, add cumin seeds ,
asafoetida and the pieces of dry red chilli . Now add the mixture of rice and daal and all the water
in it. Now add turmeric powder and salt. Mix it well. Place the lid of the cooker and wait for 2 to 3
whistles then simmer the fire for few minutes. Once the pressure cool down, open the cooker . 
If you like the khichdi pulav style ( thick ) then serve hot. If you like it in thin consistency, boil
one cup of water separately and mix into it.
Serve hot. Khichdi goes really with paapad, dahi, ghee, chutney or mango pickles.





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CHILLI CHEESE TOAST

    INGREDIENTS;

6 bread  slices

1 cup grated cheese

1 onion, finely chopped

1 capsicum, finely chopped

4-5 green chilli, chopped

3-4 tbsp green chopped coriander leaves

1 tsp black pepper powder

salt to taste

METHOD;

Mix all the above ingredients. Toast each slice from one side and spread the mixture on the other side of each slice.  Pre heat the oven in 180 degree c. and grill all the slices for 5 minutes. Serve hot.

FRIED BHINDI ( 5 to 7 serving )

 Ingredients 

• 1/2 bhindi ( okra )
• 100 gm besan ( Bengal gram flour )
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 4 tsp ajwain ( carom seeds )
• juice of 1 lime
• 1 tsp chaat masala
• oil for deep frying
• salt to taste
• fresh mint and juliennes of ginger for garnishing

 Method,

Wash the bhindi ( okra ) and then dry thoroughly . If this is not

done, the bhindi will be sticky and slimy when cut in the next step.

Remove the top stem of each bhindi  ( okra ) and then slit diagonally into thin slices.

Heat the oil in a pan on a medium flame. Do not heat the oil too much

as bhindi burns quickly when deep fried.

Put the bhindi in a large mixing bowl and sprinkle all the above dry

ingredients on it. Season with salt just before frying or else bhindi will

release water and become soggy. Deep fry the bhindi a little at a time,

until crisp and drain on the paper towels. Garnish with lime juice, fresh mint

and juliennes of ginger