Brinjal Masala

Long brinjal - 2
Mustard seed - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 8-10
Onion -1 medium ( grated)
Tomato- 1 medium (grated)
Garlic-4 pods (grated or mashed)
Ginger- 1 tbsp(grated)
Salt
Chilli powder
Coriander powder - 1 tsp
Dry fenugreek leaves - if you have
Turmeric powder- 1 tsp
Amchur -1 tsp
Oil- For frying / Cooking

Cut the brinjal in small but long pieces.

Take oil and slightly fry the brinjal ( you can make it without frying as well ) but you need to cook brinjal more as it will have more water

Fry brinjal and keep them aside on a kitchen towel paper

Now in a pan take 3 spoon olive oil or veg oil add mustard seed and cumin seed when they start spluttering add garlic and add onion and stir till golden brown . Later add tomato and mix well

Add turmeric powder,salt, chilli powder, coriander powder, fenugreek leaves and leave it for 5 min till the time it eill start leaving corner of the pan

Whenever you have to serve it , 5 minutes before that add brinjal and mix it well and serve hot

Dessert...

To start with the dessert part.. I believe this is the favourite with everyone.. Be it kids, youngsters ..

But it is always recommended to have sweet dish in moderation specially for the kids..
Lets have few easy to make dessert which are healthy with nutrients as well as can be made easily


Phirni

For 5-6 persons
It is a very simple recipe with minimum ingredients.

1 litre of milk- Full cream
3-4 tblspoon of soaked basmati rice
Sugar-According to taste
Dry fruits -Almonds, cashew, pista etc-Soak half of them in milk
milkmaid-50g
Flavour-if needed

Take a thick vessel and boil milk on a slow flame, till it reduces to 3/4th of original quantity( approx 20 min)

Grind the basmati rice & dry fruits with some cold milk to make it in to a fine paste.

Add Slowly add the grinded paste to the milk. Keep stirring as it sticks to the bottom of the pan.Cook for 10-15 mins

Add sugar now ..In last add milkmaid and stir for another 5-7 mins.

Let it cool down and refrigerate it.
Serve chilled and garnish with dry fruits.

Note : You can make this one day in advance to have more thicker and settled phirni.

Chilli Cheese Toast

6-8 pcs white bread
2 Boiled potatoes
100 grams paneer/ Tofu
1 onion chopped
1 Grated carrot
2 tsp coriander leaves
2 chopped green chillies / Can avoid if making for kids
salt and black pepper to taste
4 tbs cheese spread / Grated cheese


Method:


1 Mix potatoes, paneer/ tofu, onion,carrot, coriander leaves, chillies, salt, pepper together.

2. Apply this mixture on bread.Then apply some cheese spread on this.

3. Now bake the bread in pre heated oven for ten minutes.
4. Cut the bread into triangle and serve with tomato ketchup.

Quick and easy snacks

CHILLI STIR-FRIED POTATOES

Spicy potatoes sichuan style.
Preparation Time : 8-10 minutes
Cooking Time : 15-20 mins
Servings : 4

INGREDIENTS

Potatoes 4-5 medium
Salt to taste
Cornflour/ corn starch 2 teaspoons
Vegetable stock or Water 1/2 cup or more
Oil 1 tablespoon
Garlic-sliced 5-6 cloves
Onion - sliced 1 medium
Red chilli flakes( Can take the broken dry chillies)- 1/4 teaspoon
Red chilli paste( Red chilli Ketchup) 1 teaspoon
Soy sauce 1 teaspoon
Sugar 1/2 teaspoon

For Garnish

Lemon juice 1 tablespoon
Spring onion greens, chopped 1 stalk

METHOD
Peel and cut potatoes into eight to twelve thick wedges. Heat water in a pan. Add a little salt and the potato wedges and boil till almost done. Blend cornflour in one fourth cup of vegetable stock. Heat oil in a wok. Add garlic and sauté till lightly browned. Add onions and continue to sauté. Add red chilli flakes and red chilli paste and stir. Drain the potato wedges and add to the wok and toss well. Add soy sauce, sugar and toss. Add the remaining vegetable stock and mix. Add the cornflour mixture and mix. Adjust salt and add lemon juice and spring onion greens. Mix well and serve hot.

Interesting Facts :
Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors..it has the strong aroma of garlic n peppers.

Baked Chicken with Veggies

Ingredient
Chicken pieces : 6-7
To Marinate
Yoghurt-3 tbsp
Lemon Juice-2 tbsp
Turmeric: 1 tbsp
Red chilli powder-According to taste
Salt-According to taste
Garam Masala-1tbsp
Corainder Powder-2 tbsp
Olive oil - 2 tbsp
Butter / Cheese -optional

Other
Veggies: Brocolli, carrot (Cubed), BabyCorn,Spinach, Potao
Onion-1 diced
Tomato-1 Diced
Celery- 1 Stick
Red Chilli-1-2 Sliced
Chicken Stock / Water - 1cup

Method:
* Wash all chicken pieces throughly and remove the fat

*Now take all above ingredient and marinate them in a baking tray for an hour

* Add all veggies, onion, tomato, celery, red chilli .

* Always put veggies first then chicken pieces on top as veggies cook fast and add water or stock

*You can add butter on it

* Preheat oven at 200 celsius put this tray for 45- 1 hour.. Check in between after 30 minutes that veggies don't burn.

Serve with Rice ..

Chilas (Tikki)

Chilas(Tikki)

For the batter:-

*2 tbsp yellow moong dal (split yellow gram)
*2 tbsp uran dal (split black gram)
*1 tbsp green moong dal (split green gram)
*1tbsp chana dal (split gram)
*Salt to taste

Other ingredients:-
*2 tbsp tomato ketchup
*1 tbsp finely crated carrots
*1 tbsp finely grated bottle gourd (doodhi)
*a pinch of haldi
*1 tbsp spinach (palak) puree
*Oil for cooking

Method:-
*Wash and soak all the dals in enough water for 4- 5 hrs, drain and blend in a mixed till smooth. Add little water while blending

*Add the salt and divide the batter into 3 equal portions.

*To make the 6 red colored chilas add tomato ketchup and carrots to one portion, mix well and keep aside.

*To make 6 yellow colored chilas,add doodhi and haldi to the second portion ,mix well and keep aside.

*To make the green colored chilas, add palak puree to the remaining portion, mix well and keep aside.

*Heat a non-stick pan ,pour a spoonful of each red, yellow and green colored batter and spread to make small thin rounds of approx 50mm (2") diameter.

*Cook using oil till they turn golden brown and crisp on both the sides.

*Repeat the same with the remaining batter to make more colored chilas .

*Arrange the red, yellow and green chilas in a row on a plate to make signals or fix them on a small stick to look like signals and serve.

Rice Balls

Rice Balls..
Ingredients:-
1 cup cooked rice (left over or freshly made)
1/4 cup grated carrots
1/4 cup finely chopped onions
1/4 cup chopped spinach
1/2 cup rice flour(chawal ka atta)
1tsp ginger-green chili paste
1tsp sugar
salt to taste

Method:-
Combine all the ingredients in a bowl with 1/4 cup of water and mix well.
Divide the mixture into 20 balls
Heat oil in a kadhai and deep fry till golden brown in color
Drain on a absorbent paper and serve hot