Palak with corn

Ingredients

American corn, boiled 1/2 cup
Spinach, chopped 2 large bunches
Oil 1 tablespoon
Onions, chopped 2 medium
Garlic paste 2 teaspoons
Green chillies, chopped 2
Ginger, cut into thin strips 1 inch piece
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Dry mango powder (amchur) 1/2 teaspoon
Salt to taste
Yogurt 1/4 cup
Garam masala powder 1/2 teaspoon
Kasoori methi , roasted and powdered 1/2 teaspoon

Method

Blanch spinach in boiling water for a minute. Drain and refresh in chilled water. Drain and puree in a blender. Heat oil in a kadai. Add onion and sauté till lightly browned. Add garlic paste and stir. Add green chillies, ginger strips and sauté till browned. Add red chilli power, turmeric powder, amchur and stir. Add spinach puree and stir to mix well. Add corn and salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder. Stir and take off the heat. Serve hot with chapatti or parantha.

Gutti dondakaya kura

Ingredients

Dondakayalu 6
Oil 1/4 cup
Desiccated coconut 1 tablespoon
Milk powder 1 tablespoon
Red chilli powder 1/2 teaspoon
Coriander powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Fennel seed (saunf) powder 1 teaspoon
Green chillies, chopped 2
Sugar 1 teaspoon
Salt to taste

Method

Cut the tips of the vegetable, then scoop out the marrow with the help of a teaspoon. Heat one tablespoon of oil in a pan. Add desiccated coconut, milk powder, red chilli powder, coriander powder, turmeric powder, saunf powder, green chillies, sugar and salt. Mix well and fry for five minutes. Fill this mixture into the vegetable'scavity. Heat remaining oil in a thick-bottomed pan. Add filled in vegetable, cover and cook on low heat for ten minutes. Keep turning from time to time. When soft, remove cover and keep stirring till all sides are evenly golden brown in colour. Drain on absorbent paper. Serve hot.

Crisp Baigan

Ingredients

Long brinjals 4
Cumin seeds 1 teaspoon
Black peppercorns 10-12
Fennel seeds (saunf) 1 teaspoon
Whole dry red chillies 2
Curry leaves 10-12
Split Bengal gram (chana dal) 1 tablespoon
Rice 1 tablespoon
Salt to taste
Turmeric powder 1/4 teaspoon
Tamarind pulp 1 tablespoon
Semolina (rawa/suji) 1 cup
Oil 1 cup

Method

Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice. Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix. Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste. Add the paste to the brinjals and mix well. Heat oil in a pan. Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and deep fry till golden and crisp. Drain and place them on an absorbent paper. Serve hot.

Egg paratha

Ingredients

Whole wheat flour (atta)2 cups
Salt to taste
Egg, boiled 4
Green chilli, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
White pepper powder 1/4 teaspoon
Egg, whisked 6
Onion , chopped 1 small
Oil to shallow fry

Method

Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside. Grate boiled eggs into a bowl. Add half the coriander leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight portions. Roll out each portion into a roti as thin and as big as possible. Place some stuffing in the centre and fold in the four ends over each other to make a square packet. Roll it slightly. Heat a tawa, place the parantha over it. Add onions to the whisked eggs along with salt, remaining coriander leaves and mix well. Flip the parantha and drizzle some of the beaten egg over it. Drizzle some oil all round and fry till golden. Flip over, drizzle some of the beaten eggs and oil and fry till this sides too turns golden. serve hot.