Bagara Baingan

Ingredients :

Ingredient Name
Brinjals (Baingan)	grams	500
Cooking Oil	tbsp	4
Coriander Seeds	tbsp	1
Cumin Seeds	tbsp	1
Desiccated Coconut	tbsp	2
Fresh Coriander/Cilantro Leaves (Hara Dhania)	bunch
Ginger	piece	1/2
Onions	number	2
Peanuts	tbsp	2
Red Chilli Powder	tsp	1
Red Chillies	number	5
Salt	to taste
Sesame Seeds (Till)	tbsp	2
Tamarind Extract (Imli)	tbsp	2
Turmeric Powder (Pisi Haldi)	tsp	1/2
1) Wash the brinjals well, cut the stem, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving the attached at the other end. 2) Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft. 3) In the meantime roast the peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan with the heat off. 4) Using just enough oil roast coriander, cumin and red chillies. 5) Pricked to a fork or knife, roast the onions on a low flame with the peel. Allow the roasted onions to cool and remove the peel. 6) Blend all of the roasted ingredients along with the turmeric powder. Once all of the ingredients are powdered finely, add the peeled onions, ginger and ¼ cup of water and blend again until it turns into a fine thick paste. 7) Transfer the cooked brinljals to another container leaving the oil behind (if there is any). 8) In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract. Add water if necessary. Add salt and cook until the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals. 9) Garnish with the chopped coriander/cilantro leaves before serving.

Green chutney

Ingredients :

Coriander leaves- 2 bunches

Mint leaves -1 bunch

Garlic-3 cloves

Green chilli - 4

Juice from 2 lemon

Salt

Olive oil -2 tbsp

Method :

Grind all the above ingredients to a fine paste .Green chutney is ready .

Mixed veg Pakora

Ingredients :

Cabbage -2 cups

Carrots-1cup

Potato-1 cup

cauliflower- 1 cup

Onion-1cup

Cilantro-1 bunch

Garlic,green chill paste -1 tsp

Salt

Besan -3 cups

Suji 2 tbsp

chilli powder 1/2 tsp

Method :

Cut all the vegetables length wise, keep in a big bowl .Add garlic and green chill paste salt chill powder ,suji and besan .And mix all these with dry hands ,do not add extra water .All the vegetable should coat nicely with besan mixture .Heat oil to 375 c .Put coated vegetables slowly.Fry till golden in color .Serve hot with Green chutney .

Sweet corn veg soup

Ingredients :

Fresh corn kernel- 1 cup

Green beans (cut into small pieces) -1/4 cup

Carrots (cut into very small pieces)- 1/4 cup

Onion (chopped ) - 2 tbsp

Olive oil- 1 tbsp

Vegetable broth-4 cups

Salt

Black pepper powder-1/4 tsp

Corn starch -1 tbsp

Method-

Crush finely 1/2 of corn kernel and keep aside . In a pan add oil then add cut onion and all the cut veges and fry on medium heat for 5-7 minutes .Then add all the corn and fry for another 5 minutes till it cooks , add salt and vegetable broth and cook till all the vegetables are cooked but not over cooked . Mix 1tbsp corn starch with 1/2 cup water and 1 tbsp of green chilli sauce into the soup and cook .Soup is ready to serve .

Corn Tilapia

Ingredients:

Tilapia Filet - 400g

Crushed Garlic - 4 cloves

Red Onion - 1

Cut Green onions - 4

Corn kernel- 1 cup

Diced Tomato - 1

Olive Oil / Vegetable Oil - 3 tbsp

Green Chillies or Red Chilly powder

Jamaican Curry Powder / Any other curry powder

Turmeric Powder

Salt

Method:

Cut the Tilapia Filet and red onion into small pieces. Add oil to a frying pan and heat it up. Fry the cut red onion till the onions are transluscent. Put the fish salt and turmeric powder and fry till the fish is cooked. Add the crushed garlic. Fry the garlic for 2 minutes. Add corn kernel, green onion, diced tomatoes and curry powder to the pan. Cover the frying pan and cook for 10 minutes on medium heat. Serve with Rice or Couscous.

Chicken qorma

Ingredients:

Chicken - 1/2 kg or 1 pound

Onion-2

Ginger-1"

Garlic-6 cloves

Diced Tomatoes-2 medium

Coriender Powder-1 tsp

Cumin Powder-1/2 tsp

Chilli Powder-1/2 tsp (optional)

Curd -2 tbsp

Turmeric - 1/2 tsp

Bay leaves

Whole garam masala

Salt

Oil

Laziza Qorma masala -1 tsp

Method:

Cut onion into small pieces. Make a paste of onion, ginger and garlic. Put some oil, bay leaves and whole garam masala in the pot and heat it. Fry the cut onions in the pot till they are transluscent. Add the paste of onion, ginger and garlic. Add turmeric, chilly, coriander, cumin powder and salt. Cook for 10 minutes. Add curd and chicken. After frying for some time, cover the pot. Cook on medium heat till the chicken is tender. Then add the qorma masala. Cover and cook for another 10 - 15 minutes till the oil separates from the masala. Chicken Qorma is ready to be served.

Rajma Salad

Ingredients:

Kidney Beans-1/2 cup
Chick peas-1/2 cup
Potato-1 (medium)boiled and cut in to small cubes
Onion 1(small)
Tomato-2 (cut in to small pieces)
Lemon Juice-1 tbsp
Black pepper powder
Salt
Cilantro(coriender leaves)-cut

Method:
Soak over night both kidney bean and chick peas separetly. Cook and drain them in the morning. In a mixing bowl put bean and chick peas and all other ingredients and mix it well. Keep it in the refrigerator for some time and serve cold.