SPICY BRIN­JAL VEG

Woman's Era - - C & A -

IN­GRE­DI­ENTS:

250 gm small brin­jals

For masala:

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

METHOD

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.

IN­GRE­DI­ENTS:

2 ap­ples

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

METHOD

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.

IN­GRE­DI­ENTS:

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

METHOD

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.

IN­GRE­DI­ENTS:

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

METHOD

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.

Spicy brin­jal veg

Crispy ap­ple pil­lows

Pump­kin seeds pesto

Corn cake burg­ers

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