Stuffed Brinjal & Potato Curry

Ingredients
4 small round brinjals with stems
4 small potatoes
4 small onions
1/2 tsp. ginger grated
1 stalk curry leaves
1 tbsp. fresh coriander leaves
finely chopped
1 tsp. sambhar masala
1 tsp. dhania (coriander seed)
1 tsp. peanuts crushed coarsely 1 tsp. coconut finely scraped
1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1/4 tsp. cumin powder
salt to taste
2 tbsp. oil
1 tbsp. curds
1 tsp. lemon juice


Method
Scrub brinjals and potatoes clean. Put potatoes in boiling water for 5 minutes. Drain, keep aside.
Peel onions, clean base and tip. Keep stems of brinjals intact. Make Cross shaped vertical slits in all vegetables, 3/4 way down.
Slit brinjals from base towards stem. Slit onions from tip towards base. Slit potatoes along their length.
Mix all dry masalas, coconut, peanut crush, salt and 8-10 drops of oil. Stuff all vegetables with this mixture. Keep any extra masala aside.
Heat oil, add ginger stir. Let in potatoes first.
Cover and cook for 2-3 minutes. Put in other vegetables, add curds, and mix
well. Sprinkle 1/2 cup water, cover and simmer till veggies are tender.
Once oil starts separating and veggies are cooked, pour into serving dish.
Garnish with chopped coriander. Serve hot, with phulkas, bhakris, bread or rotis.

Kancheepuram Idli

Ingredients
pepper : 2 tbsp powdered
jeera : 1 tbsp
asafoetida : 1/2 tsp
ginger : 1" grated
urad dhal : 2 tsp
bengal gram : 2 tsp
g.chillies : 8 (finely chopped)
oil : 100 grams
Method
Pour water into the idli vessel and let the water boil.
Place the plate without the idli cloth.
Take small steel cups and pour 1 tsp ghee or oil into it and pour the prepared idli batter
into the cup. Place the cups on the plate in the idli vessel. Steam the idli's for twenty minutes.
These idli's are best served with ginger kuzhambu.

Bread Pizza

Ingredients
onions - 1
chillies - 2
tomatoes - 2
coriander - 1 bunch
carrot - 1 grated
capsicum - 1
semolina/rawa - 1 cup
milk - 1/4 cup
salt
bread - 4 slices
tomato chilli sauce
tomato sauce
cheese
oil

Method
Mix all the ingredients and make a paste.
Apply chilli sauce on each bread slice.
Put 2 spoons of mixed paste on bread slice & grate cheese on top.
Heat non stick tawa.put 1 spoon of oil.
Keep the bread slice.fry it and turn the other side of bread.
Fry it until cheese melts.

Bharwaan Bhindee

Ingredients
bhindee (lady fingers)
ghee or oil
jeera (cumin seeds)
saunf (fennel seeds)
mustard seeds (rai)
chopped onions
coriander powder
red chilli powder
turmeric powder
tamarind pulp
coriander leaves
salt to taste
lemon juice

For garnishing:
ginger juliennes
lemon wedges

Method
Wash, slit, deseed the bhindis and keep aside.
Heat ghee or oil add jeera, saunf, mustard seeds and stir.
Add Chopped onions until translucent and glossy, add coriander, red chilli and turmeric
powder. Add tamarind pulp.
Add chopped coriander, salt and lemon juice and stir occasionally.
Remove and adjust the seasoning.
Fill this masala in the Bhindi.
Heat Ghee. Put the masala bhindis cover and cook on a slow fire.

Coating Batter For Fritters

Ingredients
1 cup plainflour
1 tbsp. cornflour
1 tsbp. rice flour
1/2 tsp. salt
ground ginger,

Method
Mix all the ingredients
Add enough water to make a batter which will coat the back of a spoon thinly when dipped.
Dip chunks of cauliflower, babycorn, etc. which should have first been boiled to be tender but mushy.
Chill the boiled veggies before frying.
One may even fry thick rings of onion, capsicums, etc.