Brinjal Potato Mixed Curry

Ingredients
1 large potato
1 large or 2-3 small brinjals
1 large onion chopped in vertical strips
1 tomato ripe finely chopped
1 small capsicum halved and thinly sliced
1 tsp. fresh coriander leaves
(finely chopped)
1 stalk curry leaves
1 tsp. sambhar masala
1/2 tsp. dhania
(coriander seed) powder
1/2 tsp. amchoor powder
(dried mango)
1/4 tsp. turmeric
1/4 tsp. red chilli powder
3-4 pinches asafoetida
1/2 tsp. each cumin & mustard seeds
1/2 tsp. sugar
salt to taste
1 tbsp.fresh curds
1 tbsp. oil

Method
Scrub and wash potato clean, with kitchen scrubber. Do not peel. Chop into 2" long pieces. Chop brinjal also into 2" long thick pieces. Sprinkle a little salt and half turmeric over brinjals.


Mix curds, sugar and 1/2 sambhar masala and salt to taste. Pour half this mixture over potatoes, and half over brinjals. Cover and keep aside, to marinate for 30 minutes. Heat oil in a heavy pan.


Add capsicum, onion, stir fry for 2 minutes. Drain and remove with perforated spoon. Keep aside. Add seeds and asafoetida to remaining oil, add curry leaves. Allow to splutter. Add marinated brinjals, potatoes, stir fry for few seconds. Make a paste of all masalas and salt in 1/2 cup water. Add to vegetables.


Stir and add tomatoes. Saute till excess water evaporates and a thick curry is left. Empty into serving dish, garnish with stir fried capsicum and onions. Top with chopped coriander. Serve hot with rotis, bread, etc. or even steamed rice.

Layered Roti

Ingredients
2/1/2 cups wheat flour
salt
thin buttermilk or water.

Method
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with fingers.
Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle (tawa) and place roti on it. Turn to roast other said.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
accompaniment.

Bread Pakoda

Ingredients
Bread slices 8
Boiled Potatoes 2
Green Chillies 2
Mustard Seeds 1/2 tsp
Curry Leaves Few
Turmeric Powder 1/2 tsp
Gram Flour 5-6 tbsp
Water
Oil for frying
Salt as per taste
Red Chilli Powder as per taste
Soda Bicarb one pinch

For Filling
Heat one spoon of oil in a pan. Add mustard seeds and allow it to crackle... then add
curry leaves and finely chopped green chilies. Add in his turmeric powder and stir.
Now add boiled and mashed Potatoes and salt. Mix well and stir for 2-3 mins.
Now mix gram flour with water, salt, red chilli powder and soda make a fine batter.
Take the bread slices. Fill one slice of bread with potato filling and cover with other slice of the bread and cut this in to four equal squares.
Dip this properly in the gram flour batter and deep fry in oil till it is done.
Serve hot with Green Chutney or Tomato Sauce. You can also enjoy this with hot
tea.

Pancharathan Bhendi

Ingredients
1/2 lb. bhendi (okhra) cut in 2" pieces
red onions sliced long
4 tbsp. tomato puree
3 tbsp. white sesame seeds
1/2 tsp. sounf
7-8 curry leaves
1 tbsp. red chilli powder
1 tsp. turmeric powder
1 tsp. each of dhanya & jeera powder
salt to taste
3 tble sp. cooking oil
1/2 cup butter milk

Method
For Filling:
Microwave Bhendi (without water & salt) for about 7 minutes. In absence of microwave,
dry the bhendi of any water and fry in wide pan (do not use a ladle for frying). In a frying
pan heat oil and put in sounf, add onions to it and fry till onions are golden brown and
soft.
Add tomato puree and fry from some time.
To this add sesame seeds, curry leaves, red chilli powder, turmeric, dhaniya & jeera
powder stir properly until all ingredients mix.
Then add the bhendi to this mixture, add some salt and cover and cook for 2 minutes.
In the end add some buttermilk and mix thoroughly and simmer for 2 minutes

Rice Idli Batter

Ingredients
2 cups rice semolina
1 cup urad dal (soaked for 3 hours, then ground to a very fine thick paste and kept
overnight).

Method
Soak semolina for 2 hours.
Wash well by draining top water 2-3 time till it is white.
Mix into the ground dal batter, beat till very light and fluffy, after adding salt.
Do not keep the batter too thin.
Proceed as for idlis in idli steamer