Bagara Baingan

Ingredients:
1) Small eggplants (keep the upper green part intact)
2) 1 bowl peanuts
3) 1 -2 tsp ginger-garlic paste
4) 2 tbsp coconut powder
5) 2-3 tsp sesame seeds
6) 6-7 curry leaves
7) 1 -2 tsp fenugreek seeds
8) Tamarind juice
9) 1-2tbsp cumin powder
10) 1 -2 tbsp corriander powder
11) 1-2 ts cumin seeds
12) 1-2 tsp mustard seeds
13) 3-4 tsp red chilli powder
14) 2-3 tp turmeric powder
15) Jaggery to taste
16) Whole garam masala
17) 3-4 chopped green chillies
18) 2-3 chopped onion
19) Hing
20) Salt to taste

Method:
1) Roast the peanuts with a little oil in a pan.
2) Now add the sesame seeds to it & let it smutter. Now add coconut powder. Make the gravy of the above 3 ingredients in a grinder.
3) Fry the eggplants in oil. Fry it 70% & rest of the cooking will be in gravy.
4) In a pan, add oil & add whole garam masala, mustard seeds, cumin seeds & very little fenugreek seeds. Now add onion, hing, curry leaves, turmeric powder, ginger-garlic paste, cumin powder, corriander powder, red chili powder. Now add water & bring it to boil.
5) To the above mixture, add the peanuts gravy. Cook it on low flame, stirring in between. Now add tamaring juice, jaggery, salt to taste.
6) Finally, add the baingan & cook it for 10-15 mins on low flame.

Puran Poli

Ingredients:

1) 2 cups (motha vatta) chana dal, soaked in water.

2) 2 1/2 cups jaggery (as desired) or 2 cups sugar + 1/2 cup jaggery ( same motha vatta)

3) 2 cups of maida (or wheat flour + maida in equal quantities) 

4) 3 tbsp pure ghee

5) 1 tsp cardamom powder

6) 1/4 tsp nutmeg powder

7) 3/4 tsp turmeric powder

8) 1 tsp saffron

9) 3 tbsp oil

Method:

1) Cook chana dal with a pinch of turmeric powder in a pressure cooker until it turns soft (6-7 whistles). Drain out excess water, until the dal becomes absolutely dry.

2) Add ingredient no. 2 & cook further until the spatula in a container remains straight. Allow the cooked mixture to cool for sometime & then mash into a soft paste in a mixer grinder.

3) Add cardamom powder, saffron & freshly grated nutmeg powder & mix well. Form balls of equal size & put it aside.

4) Mix refined flour, oil, water & turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead.

5) Take 1 portion of dough & flatten it into a small roti. Place puran in the center & fold the roti from all sides to cover the puran completely. Roll the roti into a bigger size roti.

6) Roast the roti on a hot girdle. Apply ghee on both the sides of a roti. Serve the puran poli with rice kheer.

Cauliflower Paratha

Ingredients:

1) 1 big cauliflower finely chopped/grated

2) Red chili powder as desired

3) 1/2 turmeric powder

4) 4-5 tbsp peanut powder

5) 2 tsp amchur powder

6) 1 tsp garam masala (optional)

7) 2 cups of whole wheat flour & little besan powder

8) Salt to taste

9) 1 tbsp oil

Method:

1) Mix all the ingredients into cauliflower from 2-6.

2) Knead the wheat flour & besan flour together & keep it aside for 10 mins.

3) Now make small balls of the cauliflower mixtures.

4) Make small chapatis from the whole wheat flour & place the cauliflower ball inside it.

5) Seal all the ends of the chapati & roll it into a big chapati.

6) Place the chapati on nonstick tawa & shallow fry it by releasing oil on it from the sideways.

7) Serve the hot parathas with ketchup or green chutney.

Methi Malai Mutter

Ingredients:

1) 1 bundle fenugreek, chopped

2) 5-6 garlic cloves

3) 1 inch grated ginger

4) 1 tbsp turmeric powder

5) 1 tbsp red chili powder

6) 1 tbsp garam masala powder

7) 1 tsp mustard seeds

8) 1 tbsp coriander powder

9) 1 cup peas, boiled

10) 1 cup milk

11) 1 tbsp malai

12) Oil

13) Salt to taste

Method:

1) Heat oil in a container. Add mustard seeds & all the ingredients from 2-9.

2) Add chopped fenugreek leaves. Add little water. Allow the mixture to cook for 10 mins.

3) Now add milk & malai. Add salt to taste.

4) Serve the methi malai mutter with chapati.

Grilled Potato Sandwich

Ingredients:

1) 8 plain bread slices

2) Butter

3) 4 Potatoes

4) 1 cup peas, boiled

5) 1 onion, chopped

6) 4 green chillies, chopped

7) 1 tbsp coriander leaves, chopped

8) Few curry leaves

9) 1 tbsp lemon juice

10) 1/2 cup fresh grated coconut

11) 1/2 tsp chili powder

12) 1 tbsp oil

13) 1 tsp mustard seeds

14) 1/2 tsp turmeric powder

15) Salt & Sugar to taste

Method:

1) Boil & peel potatoes. Mash them & keep it aside.

2) Heat oil & add mustard seeds. When they start to splutter, add green chilies, curry leaves, turmeric powder, red chili powder, hing,& onions.

3) When onions turn translucent, add potatoes, peas, coconut, lemon juice, coriander leaves & mix well.

4) Apply butter on one side to all the bread slices. Now, on the buttered side of the bread, spread the above potato mixture. Keep the other slice of bread on it.

5) Toast/Grill the bread in the sandwich maker for 10 mins.

6) Serve the hot grilled potato sandwich with ketchup & with green chutney.

Mooli Paratha

Ingredients:

1) 2-3 grated radishes. Remove water from the radishes.

2) Chopped radish leaves

3) 4 chopped garlic cloves

4) 2-3 tsp red chili powder

5) 2-3 tsp coriander powder

6) Wheat dough (as required)

7) Oil

8) Butter

9) Salt to taste

Method:

1) Heat the oil in a container. Add mustard seeds & garlic cloves in it.

2) Now add all the ingredients from 1-5.

3) Allow the mixture to cook for 2-3 mins.

4) Knead the dough into small rolls & make a small poori of it.

5) Add the radish mixture into the poori.

6) Now, roll the poori into a paratha.

7) While cooking apply some butter on a paratha.

8) Serve the hot paratha with dahi or achar.

Doodhi Kofta

Ingredients:
1) 1 small grated doodhi (use doodhi water, while preparing curry)
2) Fresh masala (for recipe, as given for chole masala)
3) 3/4 cup besan
4) 1 tbsp red chili powder
5) 1 tbsp turmeric powder
6) 1 tbsp garam masala
7) 1 tbsp corriander powder
8) Salt to taste
9) 10-12 sprigs of corriander
10) 1 small chopped tomato

Method:
1) In the grated doodhi, add all the ingredients from 3-9.
2) Make small balls of the above mixture.
3) Boil the fresh masala. Add tomato puree in it. While the masala is boiling, add doodhi koftas in the curry.
4) Allow the mixture to boil for 10-12 mins. Slowly, turn the koftas at regular intervals.
5) If the mixture becomes too thick, add only boiled water.
6) Add desired quantity of salt.
7) Garnish the doodhi koftas with corriander.
8) Serve hot doodhi koftas with chapati.