SPICY BRINJAL VEG
250 gm small brinjals
15-20 peanuts 2 tbsp coconut grated 1 tsp sesame white 1 small piece ginger 1-2 green chilli 1 tbsp coriander seeds 1/ tsp cumin seeds
2 1/ turmeric powder
4 2 tbsp oil 1 tsp garlic paste 1 finely chopped onion salt to taste oil for frying 1 tbsp tamarind pulp
Cut 4 length wise slits but it should be whole brinjal. Deep fry and sprinkle salt and keep aside. Dry roast peanuts, cumin, coriander seeds, sesame, and coconut flakes. Cool and grind them with chilli. Heat oil in a pan. Sauté garlic and chopped onion. Add ginger paste and salt and sauté till oil leaves the paste. Add brinjal and 1/ cup water, tamarind 2 pulp and let simmer for 2-3 minutes. Serve hot.
1/ tsp ground cinnamon 4 2 tbsp sugar 1 tsp corn flour 1 packet wonton wrappers oil for deep-frying Icing sugar mixture for dusting
Peel and cut apples into 2cm cubes. Place apple, cinnamon, sugar and 2 tbsp cold water in a pan over medium-high heat. Cook covered, stirring occasionally, for 6 minutes or until apple is just tender. Blend corn flour and 2 tsp cold water in a small bowl, stirring until smooth.
Add to apple mixture. Stir to combine. Cook for 1 minute or until mixture thickens. Set aside to cool. Place 1 wonton wrapper on a flat surface. Spoon 1 level tablespoon of cooled apple mixture onto center of wrapper. Brush edges with a little water. Top with another wonton wrapper, to enclose filling. Press edges together firmly to seal. Repeat with the remaining wonton wrappers and apple mixture. Heat oil. Deep-fry apple pillows, until deep golden. Transfer to a tray lined with paper towel to drain. Cool and dust pillows with icing sugar. Serve.
1/ cup pumpkin seeds (shelled, 2 roasted) 2 tbsp grated Parmesan 2 cloves garlic 1-2 green chillies
3/ cup coriander leaves 4 2 tbsp fresh lemon juice
1/ cups olive oil 2 salt to taste
Combine the pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until the seeds are almost ground.
Add coriander leaves, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to scrap down the sides with a spatula in between pulses), until all the ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to over-process.
Transfer to a bowl, taste, and adjust the seasoning with salt.
1 cup corn kernels 1/ cup corn meal
2 1/ cup water
2 1 tbsp ginger garlic paste
1/ fresh coconut 2 1-2 green chilli 1/ cup coriander leaves
2 1/ cup fresh curd
4 salt to taste 4 tbsp oil
Finely grind corn kernels and mix with corn meal, ginger, garlic paste, salt and water. In a pan, heat oil (2 tbsp) and cook the mixture till it leaves the sides and comes in a mass. Flatten it on a greased tray. In a mixer, make paste of coconut, chilies, coriander leaves, curd & salt. Cut the round shape of flattened corn. On one circle spread coconut, spread and cover with another one. Likewise make all. On a hot tava, shallow fry with little oil on both the sides. Serve hot with chutney or sauce.
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