Baigeni/ brinjal pakoda

My fav snack with hot hot chai...

long Purple brinjal - 1
1 cup gram flour
2 tblsp rice flour
1 tsp nigella seeds (u can take carom seeds if u don’t like nigella seeds)
 1tsp red chilli powder
 ½ tsp turmeric powder 
 a small pinch of soda/ baking powder 
 salt
oil for deep frying

Method:

Slice the long  purple brinjals, soak them in water, In the mean while take a bowl.  Mix gram flour,  rice flour,  nigella seeds , red chilli powder,  turmeric powder , baking powder & salt. Add water & mix well to prepare a smooth batter (it should be thick like normal dosa batter).
Heat sufficient oil in a kadai for frying. When oil is hot.  Dip the brinjal slices in the gramflour batter ( ensure that the batter coats the slices very well) & carefully drop the coated brinjal slices one by one in oil. Reduce heat to medium , use the ladle to turn them so that they cook allover.  fry both the sides till the pakoda gets golden brown in color & crispy. Remove from oil & place them on a absorbent  paper.  sprinkle some black salt..Serve with tomato/ chilli sauce or green chutney as evening snacks. Also goes well with pakhala / with steamed rice & daal. 

Sweet nd sour brinjal/ eggplant

My husband is a big eggplant fan..He loves it in any form. So I always keep trying various eggplant recipes at home...MMM I m salivating..This curry is super delicious & irresistible when served with hot hot phulka/ paratha... Tamarind juice will add the extra zing... Super delicious nd a must try recipe..:)

Small round purple brinjals 8-10

Tamarind pulp- 1tblsp

Grated Jagerry - 1tbsp (if u want u can increase or decrease the quantity as per your taste)

Salt as per the taste

Mustard seeds – 1tsp

Hing a pinch

2-3 dry red chillies

Curry leaves a few

Oil- 2 tblsp

Chopped coriander leaves- a few

Grind all the below ingredients

1 medium size tomato- cut in cubes

1 large onion cut in cubes

Chopped Ginger 1" long

Small Garlic cloves 5

Green chillies 2 nos

Mustard seeds 1 tsp

Turmeric powder 1/2 tsp

Chilli powder ½ tsp

Coconut 1 tblsp

Method:

Wash the brinjals thoroughly and make 4 slits and keep aside.  Put the brinjals in cold water.

Now heat oil in  a pan. Add dry red chillies, mustard seeds, hing & curry leaves. When they crackles add the brinjals & sauté them. Sprinkle little salt over them. Sauté for 5-6 min till they r 50% cooked. Now add the blended masala to it. Mix well & cover and cook till brinjals are tender. Check in between otherwise the gravy will stick to the bottom. If required add ½ cup of water to the gravy. Now switch off the flame & garnish with chopped coriander leaves. Serve hot with chapatti/ paratha or any type of rice/ pullav.

Sweet Lassi

Lassi is a traditional Indian beverage, made by blending yogurt with icecubes/ water, sugar & ltl rose water to get nice aroma..here is the recipe..

Ingredients:

Curd/ yogrut- 1cup, 

sugar- 2tblsp,

 cardamon powder- 1/2 tsp,

rose water- 1tsp, ice cubes

broken cashews, pistachoes, grated coconut- 1tblsp

Method:

Put all ingredients in a blender, blend until froth appears. pour the blended lassi to serving glass & garnish with Bourn Vita Powder-2 tsp (optional), broken cashews, pistachoes & grated & thinly sliced coconuts. serve chilled...njoy...:)

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Strawberry preserve

MMMMM! Tastes like a sweet, luscious, ripe strawberry melted in your mouth..Strawberries are cheap and plentiful in the summer, so why not take advantage of this by storing them.. How gorgeous is this photo? It makes me want to toast a slice of bread and dive right on in.

Ingredients:

1 lb  Strawberries
1 lb Sugar
Juice of  ½  Lemon
2 tblsp water


Preparation:

First of all hull the strawberries and wipe each one with kitchen paper. 
Place a large pan over a low heat. Add the lemon juice to it. Then add the sugar & 2tblsp water. Cook all in a low flame. When sugar will start melting add the hull, sliced strawberries and allow strawberries to  boil slowly, stirring occasionally. Cook the mixture on med heat until the preserves thicken...this usually takes about 30-35 min.  Depends on how thick you want them to be.
Remove pan from the heat and skim off the foam that has formed...Ladle into ..air tight jars
that have been washed, dried and heated in a moderate oven for 5 minutes to sterilise. Seal immediately..Wait until the preserve is completely cold & keep them in refrigerator. 

Test if Preserve is done:

Chill a plate in the fridge. Take a spoon  of preserve & place on the cold plate.  Leave for about 1/2 min; run your finger through it; if it wrinkles, it has set, but if it runs down, you will need to boil for longer. 

sending this to Bon Vivant #11 - Healthy Appetite hosted by http://sumeesculinary.blogspot.com

sending this to Hot Beverages & Deserts within 45 minutes hosted by http://easycooknbake.blogspot.com

sending this to Veggie fruit a month event strawberry hosted by http://purevegetarianbites.wordpress.com & Priya’s Event Page hosted by http://mharorajasthanrecipes.blogspot.com

Healthy Avocado sandwich for morning Breakfast

Are you tired of eating the same old thing each morning? Try this. What could be better than a quick,healthy,  tasty breakfast to keep you going all day long? 

Ingredients
1 large hass avocado
1 large red tomato finely chopped
1tblsp (lemon and lime) juice or as per your taste
A handful fresh cilantro, chopped
1 cups onion, finely chopped 
1 teaspoons salt
A dash of freshly grounded black pepper
Whole wheat bread slices

Directions:
Take all the ingredients in a bowl except avocado & bread. Cut the avocado in to 2 pieces. Remove the seed. 

 Then just use a large kitchen spoon to scoop the avocado out.
 
Using a potato masher/ fork , mash avocados with all the ingredients (written above) in a small bowl.  Mix well.

Place one slice of bread on a plate. Apply the avocado mix. 


Then place the second slice of bread . Again apply some avocado mix to the 2nd slice of bread & then put one slice of bread on the top. (Before putting the slices of breads u can cut the edges if u want)...

Now cut the sandwich as ur desired shape & enjoy your healthy morning breakfast. U can also have the avocado mix with tortilla chips...:) 





sending this to Bon Vivant #11 - Healthy Appetite hosted by http://sumeesculinary.blogspot.com

sending this to event Mission : Breakfast hosted by http://nivedhanams.blogspot.in, CookCookandCook  hosted by http://cookcookandcook.wordpress.com/

 andThoushaltcook  hosted by http://thoushaltcook.wordpress.com/

sending this to Kid's Delight - Lunch Box Recipes hosted by http://seduceyourtastebuds.blogspot.in, &  Srivalli's Kid’s delight post (http://spicingyourlife.blogspot.com/2010/01/announcing-kids-delight-wholesome.html)

sending this to Breakfast Club hosted by http://farmersgirl.blogspot.co.uk

Bhapa doi/ sweet steamed yogurt

Bhapa Doi is a typical Bangali recipe..It is nothing but sweetened steamed yogurt.  Makes a  refreshing simple perfect summer dessert..The recipe is just equal part of sweetened condensed milk , milk , thick yogurt that you have to steam until set. Chill and serve topped with nuts of your choice. Sounds yummy na ??? yah simply irresistible recipe.. Your sweet tooth will say to eat more nd more...:) 

Ingredients:
1/2 cup sweetened condensed milk
1/2 cup milk
1 cup thick yogurt whisked 
1tsp crushed cardamom powder
Raisins, chopped pistachios, sliced almonds- 2tblsp (optional)

Method:

Take a big bowl. Whisk the thick yogurt along with the milk and sweetened condensed milk.  Add the dry fruits & cardamom powder & mix well.


 Transfer the mixture to deep dish or ramekin moulds. 
Seal with aluminium foil. 


Place in a steamer on a high flame by adding 2-3 cups of water to it. When the water starts boiling place the filled deep dish/ moulds in the steamer , cover the lid & steam for about 25-30 minutes. 

Now take it out from the steamer. Remove the aluminium foil & let it cool in the room temperature 


& then place the bhapa doi in the refrigerator for 3-4 hrs. Serve cold.





sending this to Bon Vivant #11 - Healthy Appetite hosted by http://sumeesculinary.blogspot.com

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Stuffed Mirch pakoda

Mirch Pakoras is an easy to make recipe and can be served with pakhala or as a side dish with dals, or any vegetable curry. This is a simple and easy recipe. I made it with mashed potato stuffing.

Ingredients:

7-8 green chillies

Oil for frying

For the filling:

1 Boiled Potato

1/2 tsp Red Chilli Powder

1 tsp finely chopped Mint Leaves

1/4 tsp Ginger paste

Salt to taste

For covering

1 cup Besan 

2 tblsp Rice Flour optional

1/2 tsp Ajwain

1/2 tsp Red Chilli Powder

1 Pinch Turmeric Powder & hing

Water to make batter

Salt to taste

1 Pinch Soda 

Method :

Take a bowl . Add all the dry ingredients. Add little water to form a thick batter. 

Wash, wipe and slit the chilies. Give vertical slits on the green chilies. Take care not to break them.

Remove the seeds .Mix all the ingredients for the stuffing and fill it inside the chilies.

Dip the stuffed chilies in the batter. Evenly coat the chilies with batter and also apply some batter inside the slits and fry in hot oil till they turn to crisp & golden brown in color.

Serve hot with tamarind chutney and hari chutney as snacks or can be served with pakhala or with any rice as a side dish with dals, or any vegetable curry.