Brinjal Masala Curry Recipe

Ingredients
Small Brinjals - 8
Chopped Onions - 2
Tomatoes - 2
Coriander seeds - 1 tbsp
Poppy Seeds - 1 tbsp
Garlic Cloves - 2
Ginger - small piece
Dry Coconut powder - 3 tbsp
Red Chilli powder - 1/2 tbsp
Salt
 Milk - 1 cup
 Cumin - 1 tbsp
 Mustard Seeds - 1 tbsp
 Turmeric powder - 1/4 tbsp
 Oil

Method
Cut brinjals into 4 parts without slitting the top edge. Soak them in salt water for half an hour
Prepare the masala paste by grinding coriander seeds, poppy seeds, onion, ginger, garlic, tomatoes, coconut powder, red chilli powder, turmeric powder and salt
Stuff the masala into the brinjals and keep the remaining masala aside
Heat oil in a large vessel and add mustard seeds and cumin seeds
After mustard seeds splutter, drop the brinjals and the remaining masala in the vessel. Cover the vessel with lid and boil for 10 mins
While brinjals boil with the masala paste, add the milk and mix the curry occasionally until brinjals are completely cooked (don't add water)
Serve with hot rice

Bread Masala

Ingredients

Bread - 1/2 packet
Oil - 3 tbsp
Cumin - 1 tsp
Onion - 2 nos(Sliced)
Ginger - 1 tsp(chopped)
Green chillies - 2 nos(chopped)
Tomato - 1 no(chopped)
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Garammasala - 1/2 tsp
Water - 1 cup
Salt

Method
1. Cut each bread slice into 4 equal parts.
2. Heat oil in a kadai and splutter cumin seeds.
3. Add onion, ginger and green chillies. Saute it by adding salt till onion becomes light brown.
4. Add turmeric powder and chilli powder followed by chopped tomato.
Saute for 2 mins.
5. Add garam masala and 1 cup water.
6. When the water boils, add sliced bread pieces and mix it well.
7. Keep the dish in a low flame for 10 mins.
8. :- Spicy and tasty bread masala is ready to serve.

Strawberry Orange Popsicle Recipe

Ingredients: 
1 cup pureed strawberries
1 cup frozen orange juice concentrate
2 tablespoons sugar
Lime or lemon juice, to taste

Method: 
Combine strawberry puree and orange juice concentrate in a medium bowl; set aside.

Heat 1/2 cup water and sugar together in a small pot over medium heat, stirring just until sugar dissolves; add to bowl with strawberry-orange mixture. Stir in lime or lemon juice.

Fill ice-pop molds with fruit mixture, making sure to leave a bit of room at the top for expansion when they freeze. Set the lids in place and insert the sticks through the holes. Alternately, fill small cups or empty yogurt tubs with the mixture, then stretch plastic wrap or foil across the top. Make a small incision in the top and insert a stick in each.

Freeze until firmly set, 3 to 4 hours. To serve, first remove the lids or wrap then squeeze the sides of the molds, twisting them slightly, to dislodge each popsicle. (If necessary, rinse the outside of the molds briefly under hot water to unmold them.)

Mango Falooda Recipes

Ingredients
2 tsp sweet basil seeds, soaked in ¾ cup water
3 tbsp falooda sev cooked as per package instructions
3 to 4 tbsp rose syrup
½ to ⅔ cup mango puree or two medium sized mangoes blended to a smooth puree in a blender
2 to 2.5 cups chilled milk
1 tbsp chopped or sliced pistachios or a mix of chopped dry fruits
3 to 4 scoops of mango ice cream or vanilla ice cream (optional)
1 medium sized mango, peeled and chopped in small cubes
Crushed ice or ice cubes (optional)
Mango custard (optional)
Mango jelly (optional)
Tutti frutti (optional)

Method
Preparing sweet basil seeds:
First soak 2 tsp sweet basil seeds in ¾ cup water for about 20 to 30 minutes. later strain them with a tea strainer and keep aside.

Preparing falooda:
Then prepare the falooda sev according to package instructions. if you need to cook them then do boil them in water till they are cooked completely & softened.
Rinse the cooked falooda sev in water and then drain them. keep aside covered. allow the falooda sev to cool completely at room temperature.

Layering falooda:
In serving glasses, first add 1 tbsp rose syrup.
Then add 2 tsp sabja seeds/sweet basil seeds.
Next add 2 to 3 tsp falooda sev.
Add 3 tbsp mango puree.
Add ¼ to ⅓ cup milk.
Repeat the layers again.
Add ⅓ to ½ cup milk.
Add chopped mangoes.
Top with a scoop of mango or vanilla ice cream and some chopped or sliced dry fruits. also add some chopped mangoes.
Serve mango falooda immediately.

Veg Manchurian Dry Recipe

Ingredients
For the fried veg balls:
½ cup grated or finely chopped cabbage (green or red)
½ cup grated carrot
¼ cup finely chopped capsicum/green bell pepper
¼ cup finely chopped french beans
¼ cup finely chopped spring onions
2 tbsp corn flour
2 tbsp all purpose flour/maida
½ tsp black pepper
½ tsp salt or add as required
oil for shallow frying or deep frying

For the manchurian sauce:
½ tbsp finely chopped garlic
½ tbsp finely chopped ginger
1 or 2 green chilies, finely chopped
¼ cup chopped spring onions/scallions or onions
½ tbsp soy sauce
1 tbsp tomato ketchup
1 tsp red chili sauce
¼ tsp corn flour (optional)
¼ tsp black pepper
½ tsp rice vinegar or regular vinegar or apple cider vinegar
½ to 1 tbsp chopped spring onions greens for garnish
½ tbsp sesame oil
salt as required

Method
Preparing the veg manchurian balls:
Take the finely chopped or grated veggies in a bowl.
Add all the dry ingredients.
Gather the whole mixture and kind of knead so that the veggies leave water and you get a dough like mixture.
Take a small portion of the mixture in your hands. press and roll it in your palm and make a round veggie ball. make all veggie balls this way and keep aside.
Heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready.
Gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much of oil.
With a slotted spoon turn over the balls when cooked from one side. fry the balls till crisp and golden.
Remove them with a slotted spoon and drain as much as oil as possible.
Place the fried veg manchurian balls on kitchen paper towels. fry the veg balls this way in batches and keep aside.

Preparing the manchurian sauce:
Once the balls are fried, then its time to make the sauce. in another pan, heat about ½ tbsp of the same oil in which we fried the balls or ½ tbsp of sesame oil.
Add ½ tbsp finely chopped garlic, ½ tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.
Stir and saute for a minute on a low flame.
Add ¼ cup chopped spring onions or onions.
Stir and saute till the onions soften.
Now add the sauces - ½ tbsp soy sauce, 1 tbsp tomato sauce and 1 tsp red chili sauce or green chili sauce. stir very well.
Keep the flame on the lower side and sprinkle ¼ tsp corn starch. adding corn starch is optional. stir very well.
Quickly add salt and black pepper as required. stir again. after adding corn starch the sauce will begin to thicken, so one has to be quick.
Then add the fried veg balls. stir so that the sauce coats the veg balls evenly.
Switch off the flame and add ½ tsp rice vinegar or regular white vinegar.
Toss and stir again. serve the veg manchurian hot as a starter snack garnished with some spring onion greens.

Low Fat Pepper Chicken Dry

Ingredients
1 kg chopped chicken
Oil
2 tsp crushed pepper
1 green chilli
2 onions
Curry Leaves
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
Salt

Method
Marinate chicken with crushed pepper, turmeric powder and salt.

Keep aside for half an hour.

In a wok, add 2 tsp cooking oil, chopped onion and fry for a while.

Add sliced green chilli, curry leaves and ginger-garlic paste, Stir for about a minute.

Add marinated chicken and let it cook for about 15 minutes.

Garnish with fresh chopped coriander leaves.

Serve hot with bread or rice.

Kaju Katli Recipe

INGREDIENTS 
1 cup cashews/kaju
½ cup sugar or as required
5 tbsp water
1 tbsp ghee or coconut oil (optional)
1 tsp chopped rose petals (optional) or rose water or 8-9 strands of saffron

METHOD

1. Powder the cashew in a coffee grinder or a dry grinder.
2. The cashews should be in powdered form and not become pasty or oily.
3. On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
4. Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
5. When all the sugar dissolved in the water, add the cashew powder. there is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
6. Stir and keep on stirring the cashew mixture on a low flame.
7. The cashew mixture would start thickening.
8. Cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
9. Remove the whole lump of the mixture from the pan and place it on work surface, bowl or plate.
10. Add the rose petals and ghee or oil to the cashew mixture.
11. When the heat in the mixture is hot enough to handle, then knead the cashew mixture.
12. Flatten the dough and place it on a butter paper or on a greased plate/thali or tray.
13. Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
14. Remove the butter paper and let the rolled cashew dough cool.
15. When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
16. Gently remove the kaju katli with a butter knife.
17. Serve the kaju katli straight away or keep in an air tight container.

NOTES
1.If using saffron, then roast them first in a dry pan and then coarsely powder them in a mortar-pestle. add the powdered saffron in the cashew dough.

2.If using rose water, then add it to the sugar and water solution.