EGGPLANT WITH ALMOND BUTTER

required:baby eggplants-14 nos,oil-3 tbsp,cumin seeds-1 tsp,onion-1 medium finely chopped,ginger&garlic paste-2 tsp,tomatoes-2 finely chopped[sour variety],turmeric pd-1/2 tsp,salt-according to taste,coriander pd-2 tsp,red chilli pd-2 tsp,coriander-to garnish,almond butter or peanut butter-2 tsp,water-1 to 1/2 cups

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method
put some salted water in a vessel.wash the eggplants and make 2 cuts ,one opposite to the other inorder to open them up but also keeping the stem intact.simultaneously put them in salted water
heat the pan with oil. squeeze out any water from the eggplants, put them into the pan and cover.sprinkle little salt over them.intitially fry them on high flame for 2 min turning in between.reduce the flame and wait for them to turn soft.remove them into a plate.
in the same pan if required add oil and tip in the cumin seeds.when they crackle,add the onions and fry until light golden.now add the ginger&garlic paste.after a min, add the tomatoes,coriander pd,turmeric pd,red chilli pd,salt and fry nicely.when the oil appears on the surface, pour water and cook covered.after this turns to the consistency of thin gravy,add the almond butter and mix well.lastly tip in the fried eggplants and mix lightly.sprinkle some coriander on top

ASHGOURD AND GRAPE SMOOTHIE

required:ashgourd,black seedless grapes,chaat masala-2 pinches,honey-according to taste
method
take equal quantities of ashgourd and grapes.blend in a mixer jar with little honey.sprinkle chaat masala on top

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RAJMA MASALA

required:rajma-,oil-2 tbsp,cumin seeds-1/2 tsp,onion-1 big finely chopped,tomatoes-2 medium finely chopped or pureed,coriander pd-2 tsp,garlic&ginger paste-2 tsp,turmeric pd-1/4 th tsp,salt-according to taste,red chilli pd-1 heaped tsp,garam masala pd-1 tsp,water-1 cup,water-for soaking and cooking rajma

MY CLICKS

method
soak the rajma in enough water for 4-5 hours.then boil them in a pressure cooker for 3 whistles with little salt and water.add enough water to immerse the rajma
heat the oil and crackle cumin seeds.now tip in onion and fry until the onion is light golden.now add the ginger&garlic paste.after  a min add tomatoes,coriander pd,red chilli pd,turmeric pd.keep frying on medium flame until the oil appears on the surface. add water and cook until one boil.then add the boiled rajma along with water and cook further.adjust the salt.

OATS DOSA

required:whole uraddal-1 cup,raw rice-1 cup,boiled rice-1 cup,quick cooking oats-1 cup,methi seeds-1/2 tsp,water-to grind and soak,salt-to taste
method
soak the uraddal along with methi seeds in one vessel for 5-6 hours.in another vessel soak the raw rice and boiled rice rice together for 5-6 hours.grind the dal along with methi seeds,water in a mixie jar until smooth and put in a container.then grind the rice along with the oats and water.this batter will be almost smooth but not as smooth as the dal batter.now put this batter into the same container and mix well.add the salt.leave this to ferment for 6-7  hours.the bubbles are formed and the batter rises in the container after 6-7 hours.now adjust the water and salt before preparing dosa.this batter can be stored in the refrigerator for 5-6 days

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SABUDANA KICHDI

required:oil-1&1/2 tbsp,cumin seeds-1 tsp,green chillies-6 finely chopped,curry leaves-1 sprig,salt-according to taste,sabudana-1 cup,peanuts-2 handful dry roasted and crushed coarsely,potato-1 small,coriander-few leaves
method
wash the sabudana for 3 or 4 times until the water is clear.soak in water and keep it aside covered for 30 min.after 30 min drain all the water and sprinkle a handful of water on the sabudana and keep it covered for 5 hours.
boil the potato, peel and dice into cubes.heat the pan and tip in the cumin seeds.when they crackle add the green chillies,curry leaves,potato and fry for a min.now add the sabudana,salt and mix well.add the peanut pd and again mix.adjust the salt and turn off after 2 min.sprinkle some coriander.

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PENNE PASTA WITH MUSHROOMS

required:whole grain penne-3 handfuls,button mushrooms-250g,salt-to taste,water-to boil pasta,walnuts-4 toasted,basil leaves-a handful,garlic cloves-4 or 5 chopped,olive oil-1 tbsp,parmesan cheese grated-3 tsp,mixed herbs-1 tsp,srisacha sauce-2 tsp,pepper pd-1/2 tsp,milk or cream optional-1/2 cup
method
make a paste with basil and walnuts.boil the pasta according to the instructions on the pack and run cold water on them.while boiling, add little olive oil and salt to the water.
take a non stick pan and heat the olive oil.tip in the garlic.when the garlic is light brown add the mushrooms to the pan and stir-fry.after a min add the pasta,basil paste,mixed herbs,,sriracha sauce,salt,pepper and toss well.cream or milk can be added at this point.adjust the seasoning and turn off after half a min.sprinkle parmesan cheese

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JEERA ALOO

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required:4-potatoes,oil-2 tbsp,cumin seeds-1/2 tsp,red chilli pd-1&1/2 tsp,amchoor or dry mango pd-2 tsp,coarsely crushed coriander seeds-2 tbsp,roasted cumin pd-1 tbsp,coriander leaves-finely chopped,salt-according to taste

method

boil the potatoes in the pressure cooker for 1 whistle.peel and cut them into cubes when they are warm.heat the oil in the pan and tip in cumin seeds,red chilli pd,amchoor pd,coriander pd,cumin pd,salt.fry on low heat for a min and tip in the potatoes.mix well and turn off after 3 min.sprinkle coriander leaves.

VEGETABLE GARLIC SOUP

required:olive oil-1/2 tbsp,onion-1 medium roughly chopped,garlic cloves-7 roughly chopped, 1- large potato diced,baby carrots-1 handful,water-1&1/2 ltr,chicken stock cube-1,black pepper pd-1 tsp,coriander leaves-1 handful,milk-1/2 cup,spring onion greens-finely chopped,salt-according to taste
method
heat the oil and tip in onion.when it sweats,tip in garlic.when the garlic is light golden,pour the water.add the chicken stock cube,salt,potato,carrots,pepper pd and boil until the potatoes turn soft.turn off and add coriander leaves.after it cools down,grind in a mixie jar and pour this mixture back into the same pan.put the pan on low heat and pour the milk.check the seasoning and turn off after 2 min.put some spring onions on top.

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TOMATO BASIL SALAD

required:grape tomatoess-300g  halved,olive oil-2 tsp,garlic cloves-2 sliced thin,basil leaves-few,mozzarella balls-few,salt-according to taste,black pepper pd-3 pinches
method
warm the oil and add the garlic to it.after the garlic is light brown turn off the heat.now add the tomatoes,basil leaves,salt,pepper,mozzarella balls and toss.

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