Thai Eggplant Curry

Ingredients
thai green eggplants
(or small indian round eggplants ) - 7 to 8
long thai green beans
(or french beans) - 1 to 2 pds.
lemon grass - 2" long
lime leaves - 3
shallots - 3
red chillies - 2 ginger - 1" long
garlic - 2 to 3 pods
coconut milk - 1 cup
turmeric - a pinch
sugar - a pinch
salt - as per taste
lime juice - 1 tbsp.


Method
Cut the eggplants into quarters. String the beans and cut them into 1 inch pieces.
Finely dice shallots, ginger and garlic.
Heat oil, add the shallots, ginger, garlic, red chillies and fry till light brown.
Add the eggplant and cook for a few minutes, then add the beans and cook for about 3 minutes.
Add the coconut milk, turmeric, sugar, salt and a little water if needed to cook the vegetables well.
Also add the lime leaves and lemon grass into the coconut milk.
Place a lid on the pan and cook till the vegetables are soft.
Then check for tartness and add lemon juice accordingly.
Garnish with cilantro and serve this sweetish-hot-tangy curry with Thai Jasmine Rice.

Medhu Vada

Ingredients
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry

Method
Wash and soak dal and rice together in plenty of water overnight. Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.

Bread Uthappam

Ingredients
Bread 1 pkt
Sour butter milk 1 cup
Large onion 1
Large tomato 1
Green coriander leaves (chop them finely and keep aside)
Green chillies, black pepper powder, salt, ghee etc (keep aside)

Method
Cut the brown side of the bread and soak them in butter milk
Add salt and give a soft grinding in the mixture to make a smooth dough (dropping
consistency like dosa atta)
Heat the frying pan and put ghee
Spread the dough evenly to uthappam shape and sprinkle chopped onion, tomato,
green coriander leaves, green chillies, pepper powder, pour little ghee
Press the masala evenly on the uthappam and allow to brown, turn to the other side
and do the same
Serve hot with coconut chutney.

Fried Bhendi

Ingredients
bhendi (okra) cut into 1/2" slices 1/2 kg or 1 lb
salt 1 tsp or to taste
chilli powder 1/2 tsp or to taste
ajwain 1/2 tsp
mustard seeds 1/2 tsp
urad dal (white split) 1 tsp
hing (asafoetida) 1/2 tsp
turmeric powder 1/2 tsp
oil 2 tsp

Method
Place the cut okra in a single layer on a microwave-safe plate and cook on 'high'
uncovered for 4 minutes.
If necessary cook the okra in two or three lots.
No salt is to be added now.
This will ensure that the okra is cooked, but without stickiness, and the bright green colour
is maintained.
Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the
cooked bhendi / okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple
of minutes till the masalas are well absorbed.

Vegetable Pancake Batter

Ingredients
1/2 cup gramflour
1/2 cup rice flour
1 tbsp. plainflour
1 tbsp. semolina
1/2 tsp. baking soda.

Method
Grate and add veggies as desired, spinach, carrots, gourds, fenugreek greens, anything.
To season add ground chillies, garlic, ginger, cumin, coriander, etc. 1 tbsp. oil.
Proceed to make a medium batter, and spread as for dosas