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.