Eggplant Masala Curry

This curry is made from the big brinjal, eggplant. This dish is ery easy to make and good to relish with roti or pulav.

Ingridients:-
1 egg plant
1 large potato
2 large tomatoes
1 Bell pepper green
2 large Onions
Dhani powder
Chillie powder

1. Cut egg plant,potatoes, peppers into med size peices and set aside. Microwave potatoes for 5 mins. Cut one Tomato lengthe wise and the other into smaller peices.
2. Take oil in a pan, once hot add garlic. Then add chopped onion. Fry for a min.
3. Add small tomato peices. and fry for another min. Add some dhania powder. Let it cool and then grind to a smooth paste.
4. Take oil in a pan and add eggplant and peppers. Let them fry and cook on low flame for 10 mins. Later add potatoes. Once all the veggies are cooked, add the gravy paste.
5. Add salt and let the veggies cook for 2 mins in the gravy, add some water it required.
6. Remove from heat, serve hot with jeera rice, pulav or roti.

Idli Vada Combo

This is a unique Idli Vada combo breakfast recipe. I saw this preperation in my mother in law's house. This is made out of Idli batter only and cooked slowly in a round kadai or 'Ginni'. So this is called 'Ginni Rotti'. This has a beautiful golden outer cover like a Vada and it is crispy and inside is like Idli. So if you have ever wanted to eat Idli and Vada combination this is one preperation to try. And guess what you have have both idli (with no idli cooker or stand) and Vada (with not much oil) . hope you enjoy the recipe!

Ingridients:-

Idli Batter (Should be of thick consistency)

Oil - 2 tbspn for each rotti

Round Kadai

1. Take a round Kadai and add 1-2 tbspn oil in it. Allow to become hot for 2 mins

2. Take 3 Spatula's of Idli batter and put in the kadai. As you put you should hear the sound of oil trying to fry the batter. This means the oil is hot, this way you will get a good golden color.

3. Once the batter is added, turn the heat to low. Place a lid on the kadai and let the rotti cook slowly.
4. Leave the kadai to cook on slow flame for around 8-10 mins.
Check it once after 5 mins to see that its doing good.

5. After 10 mins turn the rotti to the other side.
6. Leave it for another 5 mins and take off from heat.

Serve the Idli-Vada combo with Peanut chutney or tomato pickle as you like it.

Ragda Pattis

I love chaat items and particularly liked this one when I ate this at my friend Sunanda's place. The ragda recipe is with green dry chana.. Try it and hope you enjoy!

Ingridients:-

Dry green chana - 2 cups

Potatoes - 2 big

Onion - 1 big chopped

Tomato - optional

Green chillies, Ginger

Lemon juice

Chaat Masala

Butter and Oil

For Ragda:-

1. Soak the green chana over night and pressure cook them for 3 whistles.

2. Take butter in a pan and add chopped onions, green chilli and ginger paste, and fry for a min. Then add tomato and fry for another min, then add the cooked green chana.

3. Add chaat masala, salt.

The key is to fry the chaat in hot pan, so that you get the good flavour

For Pattis:-

1. Pressure cook potatoes and mash them well. Add salt, chillie powder, peas(if you like)

2. Add little garam masala if you like it spicy (I do not add though)

3. Add little amchur powder if you like it little sour.

4. Now to hold the patti together you can add bread crumbs or very litle maida as you like. But if you potatoes are starchy enough you dont need to add anything. I generally add only potatoes.

5. So make round balls and flatten them to the shape you desire, Round, Oval or even heart shaped if you have called friends home to make it fancy:-)!

6. Deep fry in oil on med flame till they are golden brown.

Ragda Pattis:-

Take 2 patties and pour some ragda on it. Add more onion if you like, top it with fresh coriander and enjoy with your friends and family.