DAAL MAKHANI

INGREDIENTS:

• 1 cup whole urad daal (urad sabut)
• 1tbsp Red kidney beans (Rajma)
• 1 onion finely chopped
• 1 tomato finely chopped
• 1" Ginger piece
• 2-3 green chilies finely chopped
• chopped coriander leaves
• 4-5 flakes Garlic paste
• 1/2 cup stirred curd
• 1/2 cup fresh stirred cream (malai)
• 2tbsp butter
• 1tsp cumin seeds (jeera)
• 1/2tsp turmeric powder
• 1/2tsp Garam masala
• Red chili powder to taste
• 1/2tsp dhania powder
• Salt to taste

METHOD:

Soak rajma and black urad dal in water overnight.

Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.

Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.

Now add ginger, green chilies and tomatoes and fry till tomatoes soften.

Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.

Add daal and stir on medium flame. As soon as it starts boiling remove from the gas stove.

Sprinkle garam masala powder and garnish daal makhni with cream and add butter.

Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

BAINGAN KA BHARTA (EGGPLANT CURRY)

INGREDIENTS:

1 large eggplant

1 large onion chopped very fine

1 large tomato chopped very fine

2 green chillies chopped very fine (optional)

7-8 cloves of garlic chopped very fine

1/4 cup chopped coriander

2 tbsps mustard oil

Salt to taste

1/2 lime

METHOD:

Baingan Ka Bharta requires that the eggplant be roasted. This can be done in several different ways:

• Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to 'cave in' on itself! OR
• Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft OR
• Preheat oven to 400. Slice eggplant lengthwise and sprinkle salt on the fleshy side. Rub both sides with olive oil and roast, skin side up for 25-30 minutes until tender. When the timer goes off, switch oven to broil and roast another five minutes until caramelized and golden.
• Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin and stem.
• Mash the eggplant roughly, in a mixing bowl.
• Add the mustard oil, onion, tomato, green chillies, garlic, coriander leaves and salt to taste. Mix well.
• Add a squeeze of lime juice and mix well.
• Serve with hot rotis.

VADA SAMBHAR

INGREDIENTS:
FOR VADA

• 1/2 cup Urad Daal
• 1/2 cup Moong Daal
• 1 Onion finely chopped
• 1 tsp Ginger
• 1-2 Green Chilies finely chopped
• Salt to taste
• 1/4 tsp Baking Soda

FOR SAMBHAR

• 3/4 cup toor dal
• 1/2 cup onion
• 1/4 cup tomato
• 1/4 cup potato
• 1 tea spn sambar powder
• A pinch turmeric
• Oil
• 1/2 tea spn mustard seeds
• A pinch asafoetida
• 4-5 curry leaves
• 2-3 strands cilantro leaves
• Salt 

METHOD:

FOR VADA

• Pick, wash and soak daals for 3-4 hours.
• Grind them coarsely in a blender.
• Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
• Serve with chutney as a breakfast or sambhar or rasam as a meal.

FOR SAMBHAR:

Cook toor dal with turmeric. Cook potato, tomato and onion separately, I mean do not mix them with dal while cooking. (If you have the cooker vessels, use the down one for the dal and the upper one for vegetables. This way the dal cooks faster than the vegetables). Around 3-4 whistles are enough in cooker. (If using microwave, cook both separately one after the other). Mash the dal with a spoon. Add the vegetables to dal and add sufficient water (this sambar tastes good when the dal is cooked well and mashed well). Heat the dal, vegetables mixture. Add salt. When it starts boiling, add the sambar powder (Do not hold the entire packet of sambar powder on boiling sambar. The steam gets into the packet and the powder gets spoiled. So use spoon to take out the powder away from the boiling sambar and then add the powder). Add the chopped coriander leaves and cook for 2-3mins. Heat oil and add mustard seeds. When they start popping, add asafoetida and curry leaves (tear the curry leaves into two to increase the aroma). Add this seasoning to Sambar and immediately close the lid.

  

PEANUT-GARLIC CHUTNEY

INGREDIENTS:

• 1 cup dry coconut
• 1/3 cup sesame seeds
• 1/2 cup roasted salted peanuts coarsely ground
• 1 full head of garlic (15-20 cloves)
• 2 dry red chillies
• Salt to taste

METHOD;

• Roast the coconut on a low fire till it begins to turn golden.
• Roast the sesame seeds in the same way.
• Mix all the ingredients except the peanuts together and grind in a food processor.
• When done add the peanuts and mix well. Season with salt.

MINT-CILANTRO CHUTNEY

INGREDIENTS:

1 bunch fresh mint (approximately 100 gms/ 0.22 lbs)

1 bunch fresh coriander (approximately 100 gms/ 0.22 lbs)

5 cloves garlic

1" piece of ginger

2 green chillies

1 tsp sugar

1/2 tsp salt

METHOD:

• Cut off roots from the cilantro and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
• Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
• Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste in a food processor.
• Chill and serve.

TAMRIND DATE CHUTNEY

INGREDIENTS:

• 200 gms tamarind (remove seeds)
• 100 gms dates (pitted)
• 150 gms jaggery
• 2 cups water
• 1 tsp fennel
• 1 tsp cumin seeds (roast and grind coarsely)
• 1 tsp salt
• Red chilli powder as per taste

METHOD:

• Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft.
• Turn off flame and allow the mixture to cool.
• Use a food processor or hand blender to blend mixture together into a smooth sauce.
• Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
• Bring the sauce to a boil and turn off.
• Allow to cool, then chill and serve.

VADA PAV

INGREDIENTS:

Ingredients:

• 8-10 potatoes boiled, peeled and mashed
• 2 tsps garlic paste
• 1 tsp ginger paste
• 3 green chillies
• 1/2 tsp tumeric powder
• 1/2 tsp black mustard seeds
• 6-7 curry leaves
• Salt to taste
• 2 cups bengal gram flour
• Vegetable/ canola/ sunflower cooking oil for deep frying
• 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)
• 1 cup Tamarind Chutney (refer to chutney recipe)
• 1 cup Mint-Coriander Chutney (refer to chutney recipe)
• 1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney) -refer to chutney recipe

METHOD:

• Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste. Keep aside.
• Mix the ginger and garlic pastes and add the green chillies to them. Grind into a smooth paste in the food processor.
• Mix this paste with the mashed potatoes. Season with salt.
• Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering.
• Add this to the potato and mix well.
• Divide the potato mix into portions slighter smaller than a tennis ball. Smoothen by rolling between slightly greased palms.

• Heat the oil for deep frying on a medium flame.
• When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.
• Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney, Mint-Cilantro Chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.

BHINDI FRY (OKRA FRY)

INGREDIENTS:

• 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
• 2 tsps vegetable/canola/sunflower cooking oil
• 1 tsp cumin seeds
• 1 large onion sliced thin
• 2 green chillies chopped fine
• 6 cloves of garlic minced
• 1 tsp coriander powder
• 1/4 tsp dry mango powder
• 1 tsp red chilly powder
• Salt to taste

METHOD:

• Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
• Add the onion, green chilli and garlic and fry till the onions turn light brown.
• Add the okra and mix well.
• Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
• Add red chilly powder and cook for another 2-3 minutes.
• Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).

PAV BHAJI

INGREDIENTS:
For The Bhaji
1 tbsp oil
2tbsp butter
1 tbsp cumin seeds
1/2 cup chopped green pepper
3/4 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
salt to taste
1 1/2 cups boiled, peeled and mashed potatoes
1/2 cup green peas, boiled and lightly mashed
2 tbsp finely chopped cilantro for garnish
METHOD:

1. Heat the oil and 1 tbsp of butter on a large tava (griddle) or in a kadhai and add the cumin seeds.
2. When the seeds crackle, add 2 tbsp of chilli-garlic paste and sauté on a medium flame for a few seconds.
3. Add the green pepper and sauté on a medium flame for a minute.
4. Add the onions and sauté on a medium flame till they turn light pink in colour.
5. Add the tomatoes, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the oil separates, while mashing continuously with a potato masher.
6. Add the potatoes, green peas, coriander, 1/3 cup of water and remaining 1 tbsp of butter and mash well using a potato masher and cook on a medium flame for 5 to 7 minutes, while stirring continuously.

  7.   Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and finely chopped onions on a plate.

  8.   Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of cilantro.

STUFFED EGGPLANT (BHARELA BAINGAN)

INGREDIENTS:

3 tblsp roasted groundnuts powdered coarsely 

salt  to taste
3 medium onions very finely cut
2-3 tblsp oil 
8-10 baby eggplants/brinjals
1 tsp garlic-ginger paste or grated
1 tsp garam masala
1 tsp chilli powder
1 tsp coriander powder 
1 tsp cumin powder
3 tblsp grated fresh coconut 

 

METHODS:

 

Wash and the clean brinjals.

Make 2 slits to form a cross.

Leave the stalks intact if you want 

Drop them immediately into cold salt water.

Mix the onions, coconut, all dry masalas, ginger-garlic paste, well and make a smooth filling.

Stuff some of this mixture into each slit of the brinjals.

Heat up oil in a heavy or non-stick pan, slide in the brinjals slowly.

Cover with remaining mixture.

Mix in 2 cup water.

Simmer (boil slowly at low temperature) on low, covered till done.

Stir once or twice in between.

Stir fry till brinjals are soft to touch.

Serve hot with chappatis.

 

DHOKLA (GRAM FLOUR BREAD)

INGREDIENTS:

350gms Gram flour (Besan)
1cup Curd/Yoghurt (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
1tsp Mustard Seeds
2tsp Oil
Cilantro leaves (chopped)
Shredded coconut for garnishing

METHOD:

• In a bowl add gram flour (besan), Curd and water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.

• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the dhokla with cilantro and coconut
• Serve with hari chutney.

Cauliflower Salad

INGREDIENTS:

1 Cup of finely shredded cauliflower
1/2 Cup finely chopped carrots
1/2 Cup finely chopped cuumber
1/4 Cup finely chopped onions
Salt to taste
1 Tbl spn lemon juice
Cilantro to taste
1/4 tspn of paprika (optional)

METHOD:

Mix all the ingredients above and squeeze lemon an toss it
Serve fresh.

INDIAN COLE SLAW (CABBAGE SALAD)

INGREDIENTS:

2 Cups long sliced cabbage
1/4 Cup long slice onion
1/4 Cup finely chopped carrots
1/4 Cup shredded coconut
1Tbl spn leomn Juice
Salt to taste
cilantro to garnish.

METHOD:

Mix all the above ingredients 30 mins before serving.

INDO CHINESSE FRIED RICE

INGREDIENTS;
2 Cups Basmati Rice.
1 Cup Red/Yellow/Green/Orange Pepper sliced thin and long.
1 Cup thinly shredded Cabbage.
2 carrots sliced thinly.
2 stems of Spring onion shredded finely.
2 large eggs (optional)
1 inch Ginger chopped very fine.
4 Garlic Pods chopped fine.
Salt to taste.
1 tsp Pepper Powder.
1 Tsp Soy Sauce.
Sesame Oil / Canola Oil.

METHOD:

• Cook the basmati rice with just 1 1/2 cups of water. Totally for 2 cups of rice, use 3 cups of water, add a spoon of oil to the rice and cook using rice cooker.
• Set aside to cool when done.
• Meanwhile take a wide mouthed wok and add 3 spoons of oil. When  the oil is hot enough, add the diced ginger and garlic. This is what adds the flavour and authentic indo chinese taste to the fried rice. The more finer you chop the ginger and garlic, its better as it flavours and perfumes the oil, which is the base for sauteing all the other veggies.
• After a few seconds, add the thinly sliced peppers, cabbage and the carrots. Stir fry in the oil for a few minutes.Make a well in the center of the wok and beat the eggs and cook like scramble eggs,then mix it with the veggies (eggs are optional)
• Add salt for the veggies, pepper powder and a pinch of salt. Stir well.
• Dont allow the veggies to get mushy and lose their crunch so dont cook the veggies too much.
• In a few minutes, add the cooked rice and carefully stir all the ingredients.
• Add 1 tsp of soy sauce, chilli sauce and mix well.
• Garnish with chopped spring onion and enjoy the aroma wafting around you.
• Enjoy hot Veggie Fried Rice with Vegetable Manchurian Gravy.

IDLI SAMBHAR (RICE DUMPLINGS AND SPICY SOUR SOUP)

INGREDIENTS
For Idli

• Rice Rava 3 cups
• Urad Dal (Split black gram) 1 cup
• Canola oil 1 Tbsp
• Water

For Sambhar

• Arahar/Toor Dal 1 cup, washed and soaked in water for 1/2 hour.
• Carrot 1/2, chopped thin 1 inch size
• Green chili 5, chopped
• Okra (Ladies fingers, bhindi) 5, chopped thin 1 inch size
• Egg plant (Baingan) baby , tubular type 3 small size, chopped thin 1 inch size
• Tomato 1, chopped
• Ginger 1/2 inch chopped
• Coriander leaves, chopped 1 cup
• Curry leaves (curry patta) 8-10
• Lemon/Lime juice 1 tsp
• Tamarind (imli) 1 tsp soaked in water and crushed
• Water 4-5 cups

Spices

• Salt to taste
• Red chili powder 1 tsp
• Coriander powder 1 tsp
• Cummin seeds 1/2 tsp
• Coriander seeds 1/2 tsp
• Hing (Asafoateda) powder 1/8 tsp
• Mustered seeds 1/2 tsp
• Fenugreek (Methi) seeds 1 tsp
• Canola oil 3 tsp

Preparation Idli

1. Wash rice (Idli rice). Soak in water for 8-10 hours.
2. Wash dal. Soak in water for 8-10 hours.
3. Drain all the water from the dal and grind in a grinder to get a fine thick paste.
4. Drain all the water from the rice and add it to the dal of step 3. Add salt to taste (about 1 tsp). Mix well.
5. Transfer the mixture of step 4 to a deep skillet, whose size should be such that its more than half portion remains empty. You can take mixture in two skillets of smaller size. Cover the skillet with a plate.
6. Place the skillet in a warm place for 8-10 hours to let the mixture ferment. The mixture will raise and fill the skillet. In winter, you can place it in oven (switched off).
7. Grease the idli maker plates with the oil and fill with the mixture of step 7. Cook for about 10 minutes.

OR if you do not have idli maker,

1. Take a flat bottom wide skillet. Pour 2 cups of water. Invert a round cake making empty dish on the base of the skillet.
2. Take another round cake making dish, lightly grease it and fill it to a height of about half centimeter with the mixture of step 6.
3. Place this dish on the inverted dish in the skillet. Cover the skillet with a plate.
4. Put the skillet on medium heat. Let the water in the skillet boil for 8-10 minutes. Switch off the heat and let the skillet stand for another 10 minutes.
5. Remove the lid of the skillet, take out the idli dish, invert it to remove the idli. cut into smaller pieces and serve hot.

Sambar

1. Take dal in a pressure cooker and add 2 cups water and 1 tsp salt. Cook for about 8-10 minutes after the pressure is reached.
2. Take methi seed in a frying pan and place it on medium heat. Roast the seeds until turn dark. Remove the seeds and let them cool. Grind in a grinder to make powder.
3. In a deep skillet take 2 tspn oil and put on medium heat. When the oil gets hot, first add cummin seeds. When the seeds pops up, add all the spices including methi powder. Fry the spices for a while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add 2 cup water. Boil for 10 minutes. Add dal of step 1 and mix well.

Serve idli and sambher hot.

Tips

1. Fermentation is the key steps. The softness of idlies (like sponge) depends on proper fermentation. After fermentation, the dal-rava mixture should increase to at least double the volume. The fermentation is slow in winter and quick in summer.
2. Ferment only the required quantity of dal-rava mixture and store the rest in the refrigerator. Take it out 4 hours before putting for fermentation.
3. The typical flavour of sambhar will come from methi powder.
4. If you have made too many idlies, store them in the refrigerator. When required, take out and microwave them for a few seconds to get idlies as good as fresh and serve with hot sambhar. Actually no body will know that they are not freshly made.
5. It is a good idea to make methi powder in advance and keep it in air tight bottle.

UPMA

INGREDIENTS:

1 cup sooji / semolina/rava

1 onion, finely chopped

1 small tomatoe finely chopped

2 green chillies, chopped (adjust to taste)

1" piece ginger, grated

Few curry leaves

1/2 tsp urad dal

1/4 tsp mustard seeds

Few cashewnuts  (optional)

Cilantro finely chopped, for garnish

2 tsp oil

Salt to taste

 

METHOD:

1. Dry roast the rava in a pan until it turns a light brown (about 5 mins). Transfer to a bowl when done and set aside to cool.

2. Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and gingerand cashews. Fry for 4-5 mins until the onions turns golden brown.

3. Now add the tomatoes. Mix well. Add about 3 cups water and cook closed until water comes to boil.

4. Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.

5. Remove and serve hot with chutney.

VEG BIRYANI (SPICED RICE)

INGREDIENTS:

1 Cup Basmati Rice
1 Cup Chopped mixed vegetables  (potatoes, cauliflower, carrots, beans, green peas, etc)
1 Big Onion finely chopped
1 Tbsp Curd/youghurt  (optional)
1 Tbsp Red chilli powder
1/2 Tsp Turmeric powder
2 Cardamom 
2 Cloves
1 Bay leaf
1 Tsp Lemon Juice
2TbspOil/Ghee

For Spice Paste
2 Tbsp Coconut (optional)
6 Green chillies , adjust according to taste
1 Tsp Cumin seeds
1" Piece Cinnamon
1" Piece Ginger
1 Tbsp Garlic ground paste

METHOD:
1. Wash and soak rice for about 15 mins. Cook in an open pot with 3 cups water until the rice is cooked yet firm. Alternately, you can pressure cook for one whistle with one cup water.

2. Grind the ingredients for spice paste adding very little water. Meanwhile, cook the chopped vegetables in adequate water until cooked yet firm.

3. Heat oil/ghee and roast cardamom, cloves and bay leaf for about 30 seconds. Then add onions and fry till it turns pink and translucent.

4. Add the semi cooked vegetables next and saute for 2-3 mins. Mix in the ground spice paste and fry till the raw smells leaves it. This shouldn't take more than 5 mins.

5. Next add the curd/yoghurt  (if using), red chilli powder, turmeric powder, lime juice and salt and mix well.

6. Turn off the heat. Add the cooked rice and mix gently until well blended.

7. Serve hot with raita (yoghurt salad)

BREAKFAST BURRITO

INGREDIENTS:

1 Medium onion  finely chopped

1 Medium tomatoe finely chopped 

2 Thai green chilies finely chopped

2 Medium potatoes finely chopped 

4 large eggs

About 1/2 teaspoon salt

About 1/2 teaspoon pepper

3 flour tortillas (10 in.)

2 cups shredded cheddar cheese (1/2 lb.)

1/2 Cup sour cream

1/2 Cup cilantro finely chopped

METHOD

• 1. In a 10- to 12-inch nonstick frying pan over medium-high heat pour 1tsp of oil and saute onions,tomatoes and chilies and potatoes and cover it till potatoes are well cooked.Add salt as per taste.
• 2. In a bowl, beat eggs to blend with 1/3 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs.
• 3. Lay flour tortillas flat on a counter. Spoon an equal portion of the potatoes and egg mixture in a band down the center of each tortilla to within 1 inch of opposite edges. Sprinkle mixture evenly with cheese,cilantro and sour cream. To form each burrito, fold the bare 1-inch-wide tortilla edges over filling, then roll snugly from an open edge to enclose. Set burritos slightly apart, seams down, in a 10- by 15-inch pan; seal pan with foil. If making up to 1 day ahead, chill.
• 4. Take some oil in a pan and set the burritoes on it for few seconds till it turns slight crispy
• 5. Set burritos on plates and ladle about 1/2 cup hot chili con queso salsa on and around each. Season to taste with salt and pepper.

EGGPLANT PARMESAN

INGREDIENTS:

1 Big eggplant/Brinjal
1 Jar of Ragu or any brand spaghetti sauce (tomato sauce)
1 Medium onion finely chopped
1 Pod of garlic finely chopped

1/2 Cup fine dry breadcrumbs

2  Large eggs, beaten

1 Cup mozarella cheese or cheddar cheese

1 Cup grated parmesan cheese

METHOD

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2  When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl.
3 Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce,garlic. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

7 Serve it with Garlic bread and fresh ceasar salad

RAGDA PATTIES/ALOO TIKKI

INGREDIENTS:

250 gms green or white peas, soak in water overnight and pressure cook till soft

1 large onion, finely chopped

1 large tomato, finely chopped

3-4 green chillis, slit length wise

1 tsp grated ginger

1/4 tsp asafoetida/hing

1/4 tsp turmeric pwd

1/2 tsp cumin pwd

1 tsp coriander pwd

garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)

1 tbsp tamarind paste (optional)

fresh coriander leaves for garnish

salt to taste

1/2 tbsp oil

METHOD:

• Heat oil in a vessel, add the cumin seeds and let them splutter. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the onion. Cook on medium heat for 4-5 mts.
• Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft.
• Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Add a cup of water and cook on high for 3-4 mts. Reduce flame and cook on simmer for 7-8 mts. Add the mashed peas and combine. Add the tamarind paste, combine and cook for 4-5 mts.
• While the ragda is simmering, add garam masala pwd. The gravy will begin to thicken. Adjust the salt. Garnish with fresh coriander leaves
• Combine 2 mashed potatoes (should be cooled completely), 2 bread slices (remove sides), pinch of red chili pwd, 1 tsp green chilli-ginger paste, salt to taste. Make small patties/cutlets and shallow fry till golden brown on both sides.
• Take a wide serving plate. Place two aloo tikkis, spoon some warm ragda over the tikkis. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi (purely optional). Sprinkle some chopped onion and tomatoes. Finally finish off with sev and coriander leaves. Serve immediately.

ALOO FRY (SPICED FRIED POTATOES)

Ingredients:

5 Medium sized Potatoes  

4 Slit lengthwise Green Chillies 

1 Tsp Jeera (Cumin) seeds  

1 Tsp Ginger Garlic paste 

Few Curry leaves

1 Tsp Corriander powder

1Tsp oil

Turmeric powder, chilly powder & salt - as per taste

1/2 Cup cilantro for garnish

 

METHOD:

Peel & cut potatoes into small cubes

Heat oil in a skillet, when hot,cumin seeds, ginger garlic paste, red chilly, green chillies & curry leaves. 

 

Add potato cubes & mix well. Add corriander powder & Garam Masala powder.

Add salt, chilly powder & turmeric powder as per taste. Mix well. Frybuntil potatoes turn golden brown.

Garnish it with cilantro

Serve hot with roti,rice and daal.

MASALA DOSA (RICE CREPE WITH CURRIED POTATOES)

INGREDIENTS:
Dosa shell:1 Cup rice
1/2 Cup urad daal
Salt to taste
Oil

Masala Filling:(Curried potatoes)
2 Large potatoes
1 Medium onion (chopped)
1/2 Teaspoon yellow split peas
1/2 Teaspoon mustard seed
1/2 Teaspoon turmeric
1-2 Green chili
1 Tablespoon oil
1/2 Cup cilantro for garnishing
Salt to taste

 Coconut chutney:
1/2 Coconut grated
1/2 Cup cilantro
1/4" Ginger
2 Garlic petals
1-2 Green chillies
1/2Tsp lime juice

1 Tsp mustard seeds

1 Tbsp urad daal (yellow lentil)

2 Dry red chillies

5-6 Curry leaves

Salt to taste

2 Tbsps oil

Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Chutney:

• Grind the coconut,cilantro,garlic and ginger and green chillies into a fine paste in the food processor.
• In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal. Fry till the red chillies turn dark in color.
• Remove from the fire and add to the coconut paste. Add salt and lime juice to taste and serve.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more,garnish with cilantro.
• Add filling inside Dosa and roll. Serve hot with Chutney.

RAJMA (KIDNEY BEANS)

INGREDIENTS:

• 1 Cup Kidney beans
• 1 Onion, finely chopped
• 2-3 Tomatoes, chopped
• 1 Tsp cumin seeds
• About 1 inch ginger, peeled and grated
• 1-2 Green chillies thinly sliced (or as per taste)
• 1/4 Tsp turmeric powder
• 1 Tbsp cumin-coriander powder
• 1 Tsp garam masala
• 1 Tbsp amchur powder (dry mango powder) (or use lemon juice)
• Salt to taste
• Cilantro for garnish

METHOD:

Heat the oil in a deep pan and add cumin seeds. When they stop sizzling, add onion and fry till soft.

Add ginger and garlic and fry for 2 minutes.

Add green chillies, tomatoes, coriander-cumin, amchur, turmeric and garam masala powders and fry till the oil separates from the masala.

Add red kidney beans, 3 cups of warm water,salt to taste and cook till beans are very soft (aproximately 10 minutes).

Mash some of the beans roughly (this thickens the gravy).

Garnish with corainder and serve piping hot with plain boiled rice or roti 

POHA (Flatened Rice)

INGREDIENTS:

• 2 Cups poha (flattened rice)
• 2 Tbsps vegetable/ canola/ sunflower cooking oil
• 1 Ttsp mustard seeds
• 5-6 Curry leaves
• 2 Green chillies slit lengthwise (optional)
• 1 Medium onion chopped fine
• 1 Large/2medium potatoes quartered and sliced very thin
• Handful of unsalted peanuts (skins removed)
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish
• 1/2 Cup peas and carrots (optional)

METHOD:

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
• Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.Add peas and carrots (optional for decor) 
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
• Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

PURAN POLI (SWEET PAN FRIED FLATBREAD)

INGREDIENTS:
1 Cup Chana Dal (Split yellow pea)
1 Cup Jaggery (grated)
1 Cup whole wheat
1/2 Cup all purpose flour
1Tsp cardamom powder
1Tsp nutmeg (optional)

METHOD:

• Wash the Chana Daal thoroughly and soak overnight in warm water.
• Cook the Chana Daal with very little water, till soft and paste-like (a pressure cooker makes short work of this!).
• Simmer the flame, make sure all the water has dried. Now add the jaggery pieces and stir continuously till they melt and are well mixed with the Chana Daal paste.
• Add the cardamom powder to this paste and blend well. Remove from fire and keep aside for later use.
• Put the flour in a large mixing bowl and make a well in the center. Add a little water and the oil into this well. Use your fingers to knead this into a smooth, medium-firm dough, adding more water as required.
• Divide the dough into equal portions and roll into smooth, seam-free balls.
• Clean and flour a rolling surface. Take one ball of dough and flatten it with your fingers. Roll it out into a 3-4" circle. Now spoon some of the Chana Daal-Jaggery paste into the center of this circle. Fold the edges of the circle over the paste and pinch together to seal.
• Flatten this new ball gently with your fingers and use a rolling pin and gentle, circular pressure to roll it out into a 5-6" circle. Do this with all the dough and Chana Daal-Jaggery paste.
• Heat a griddle till hot, on a medium flame. Place one rolled out circle on it and cook till tiny bubbles appear on the upper surface. Flip with a spatula now. Cook till small brown dots begin to appear on the lower surface and flip again. The Puran Poli will begin to give of a lovely cooked aroma about now. Remove from the fire and smear on either side with ghee. Keep in a heatproof container for later or eat right away with a dollop of cream!