Baingan Bhartha

The smoky aroma of this dish is the best part which makes it different from the others. Goes very well with rotis.

Ingredients

1. 1 Brinjal
2. 1 finely chopped Onion
3. 1\2 cup finely chopped tomatoes
4. 2 green chillies (slit)
5. 1 teaspoon grated ginger
6. 1\2 cup finely chopped coriander leaves
7. 1 teaspoon cumin(jeera) seeds
8. 1\2 teaspoon turmeric(haldi) powder
9. 1\2 teaspoon garam masala
10. 1 teaspoon coriander powder
11. 2 teaspoon oil
    

We need 1 big brinjal, wash and slit it till the stalk. Grease it with a little oil and roast it on flame on all the sides. Onces the brinjal is almost cooked, remove the skin,chop it and keep it aside.

Heat the oil in a pan, add the cumin seeds to splutter. Then add the onion, ginger and green chillies. Fry till the onion is pink and then add the tomatoes, fry till they are soft. Add all the masala powder to this mixture till the oil seperates. Then add the brinjal and cook for 5 mintes till it picks up all the flavour. Granish with fresh coriander and server hot!!

Kadhi Pakodi

This is one of my favorites for two reasons, one is I love making it and the second is I love eating it as well. I first learnt the basics from my Mom in law. Later on my sister in-law showed me the different variations which can be done with this dish. Whenever I call for a party our friend Sukesh dreads that I will end up making Khadhi and he has to eat it. He is a major non vegetarian fan and his wife is a very good cook too.
To start off the major ingredient which decides the final fate of this dish is the curds you use to make this dish which has to be sour.

Ingredients for the Pakodis
1/4 cup Besan,
1/2 tsp Chilli powder,
1/2 tsp of cumin seeds,
Oil for frying.
Salt to taste,
The secret of making soft pakodis is mix the besan with all the ingredients with quarter cup of water and mix it really well. You need to beat the mixture till it turns fluffy. Then fry small round pakodis and drain on a paper Napkin.

Ingredients for the Kadhi
2 cups of sour curds,
1/4 cup besan ,
1/4 tsp of turmeric powder,
1/2 tsp of Chilli powder,
1/4 tsp of Methi seeds
a pinch of Asafoetida(hing),
4-5 cloves of garlic finely chopped,

1. Beat the sour curds to a very fine consistency and add 4 cups of water to it.
2. Mix the besan with turmeric and salt to taste with a little cold water and make a fine paste
3. Add this to the curds and beat it very well.
4.In a kadhai, heat 2 tsp oil(mustard oil preferably) and add the methi seeds and allow to become dark brown. Then add the garlic and fry till golden brown. Ensure the methi seeds are almost black otherwise the Kadhi might turn bitter.
5.Then add the Asafoetida and the chilly powder and immmediately add the curds into the Kadhai and let it boil slowly in a low flame.

Once this is cooked its time to add the pakodis. Wash the pakodis in a bowl of water , gently press them to remove excess water and then add them to the Kadhi mixture.
You can add extra seasoning which also makes the Kadhi look and taste good.
Heat a tsp of mustard oil , add a 1/4 tsp of chilly powder and a few curry leaves and pour this on top of the Kadhi before serving. There you are the Kadhi Pakodi is ready to be served with hot rotis or rice.

Stuffed Capsicums

A very easy dish to make and tasty too :-), This is one of the recipes which turned out good the first time i tried and was appreciated by my tough critic Hubby dear.

Ingredients for the stuffing

• 3 boiled Potatoes(boiled and mashed)
• 1 Carrot and a small cup of peas (boiled and mashed, you can add any other vegetable of your choice)
• 1 Green chilly finely chopped
• 1 Chopped Onion
• 2 tsp Chopped Coriander1/4
• 1/2 tsp Jeera
• 1/2 tsp Chilly powder
• 1/2 tsp Amchoor powder
• 1/2 tsp Garam Masala(Punjabi Garam masala preferably)
• Salt as per your taste

You need to buy small green capsicums , cut the stalk and remove the seeds. Boil the capsicums in water till they are a little tender.

1. Heat a teaspoon of oil in a kadhai and add the jeera till it splutters.
2. Add the onions and chillies and fry till they are brown
3. Add all the masalas and the mashed vegetables
4. Saute the mixture and add the salt and coriander to it.

Fill in this mixture inside the capsicums and fry them in oil till they are golden brown from all sides. Serve them hot with rotis.