Amritsari Masala Baigan

Ingredients :

• Baby brinjal - 250 gms [ here i have taken big one but baby brinjal is ideal ]
• Tomato - 2 [ chopped ]
• Curry leaves - little
• Ginger grated - 1 tsp
• Tamarind paste - 2 tsp
• Sugar - 2 tsp
• Oil - 4 tssp
• Mstard seeds - 1 tsp
• Kalonji - 1/4 tsp
• Water - as required

For masala mix:

• Fennel seeds - 1 tsp [ saunf ]
• Coconut [ grated ] - 2 tbsp
• Coriander powder - 1 tssp
• Ajwain - 1/4 tsp
• Red chilli powder - 2 tsp
• Amchoorpowder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt - as required

Method :

First wash and make four slits in the brinjal. Then take a bowl and mix all masalas. Then heat oil in a pressure cooker, add mustard seeds. When thay started crackling add kalonji and ginger. Stir and add  chopped tomatoes and masalas. Mix well and add brinjals, salt and saute for a minute, add a cup of water and close the cooker and allow a whistle to come. After the pressure goes open the cooker and add tamarind paste and sugar. Stir well and allow to boil for 5 minutes in low flame. Then remove from the gas and garnish with coriander leaves. Serve with roti and rice.

Vatha Kuzambu paste

Ingredients :

• Tamarind - 1/2 k.g.
• Channa dal - 1/4 k.g.
• Thuvar dal - 1/2 k.g.
• Coriander seeds - 200 gms
• Dry red chilli - 1/4 k.g.
• Asafoetida - 1/4 tsp
• Cumin seeds - 50 gms
• Manatha kali vathal  1 hand full.
• Salt - as required
• Jaggery - lemon size
• Curry leaves - little.

Method :

 Soak  tamarind in warm water. Take one deep bottom vessel. Exract juice from the tamarind adding enough water. Add salt, turmeric, jaggery  and  asafoetida. Mix well and allow to boil till the raw smell goes. Mean time  fry channa dal, thurdal, coriander seeds, cumin seeds and red chillies till nice aroma comes and dal change in to golden brown. Powder it in a mixer. Then add this powder to tamarind water. When the kuzambu becomes thick add seasame oil to that, and remove from the gas. Store it in air tight dabba . You can use this paste for a month. Keep it in a fridge. Finely heat seasame oil in a kadai, add mustard seeds, channa dal, manatha kali vathal and curry leaves to that . When the seeds pop and the dal change in to golden brown add it to to kuzambu.

Chetinadu Chutney

Ingredients :

• Onion - 2 big chopped
• Tomatoes - 2  [ chopped ]
• Garlig flakes - 2
• Tamarind paste - 1/4 tsp
• Jaggery - small piece
• Red chilli - 4 to 5
• Salt - as required
• Water - 3 tbsp
• Oil - 1 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Channa dal - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - little
• Oil - 1 tbsp

Method :

Take one small cooker, add all the ingredients expert seasoning. Close the cooker and wait for 4 whistle to come.  Then open the cooker  and grind this to a smooth paste. Then season the required ingredients and add it to the chuntey. Yout chetinadu chutney is ready. Serve with idli. dosa. and rice..

Vegetable roll

Ingredients :

• Mashed potatoes - 1 cup
• Boiled cauli flower - small cup [ mashed ]
• Grated carrot - 1
• Boiled green peas - 2 tbsp
• Green chilli - 2 [ finely chopped ]
• Salt - as required
• Conflour - 2 tbsp
• Chopped coriander leaves - little
• Bread grumps - 2 tbsp
• Oil - enough for frying

Method :

Take one bowl add all ingredients. Mix well don't add more water.  Shape like roll and keep aside.  Mean time keep enough oil in the kadai.  When the oil becomes hot, add it to the oil. Fry till it change in to golden brown in colour. Remove from the oil and keep in tissue  paper to remove excess oil.  Enjoy your roll with hot tea. Serve with tomato ketchup or chutney.

Easy besan cake

Ingredients :

• Besan - 1 cup
• Sugar - 1 cup
• Water - 1/4 cup
• Ghee - 1/8 cup [ less than 1/4 cup ]
• Cooker -  small

Method :

Take one kadai, add  besan and fry till nice aroma comes then keep aside. Mean time take a small cooker, add sugar, and water mix well and close the cooker. wait for 6 whistle to come. Then open the cooker add besan to that along with ghee. Whisk without lumps. When it becomes thick and leaves side pour it to the greesed plate.  After 5 minutes cut it to squre pieces.

Ginger Rsam

Ingredients :

• Tender ginger -  1 big piece [ peel and chopped ]
• Tomatoes - 2 [ big ]
• Thur dal - 1/4 cup [ boiled and mashed ]
• Turmeric powder - 1/2 tsp
• Lemon - 1 [ juice ]
• Curry leaves - little 
• Coriander leaves - little
• Green chilli - 2 [ slit ]
• Salt - as required
• Mustard seeds - 1 tsp
• Ghee - 1 tbsp

Method :

First boiled and mashed  the thur dal and make it watery. Then in that dal, add salt, turmeric, slit green chilli, and one chopped tomato.  Allow to boil this for 10  minutes. Mean time grind chopped ginger and 1 tomato in a mixer to a smooth paste, and add this to the boiling rasam.  Add required water and boiled for 10 minutes more in low flame.  When the raw smell goes and the rasam gets ready remove from the gas and add the lemon juice to that. Garnish with curry and coriander leaves.  Season mustard seeds in ghee and add it to the rasam.  Your yummy ginger  rasam is ready. Serve with hot steamed rice and roasted curry.

Red pumpkin Payasam [ keer ]

Ingredients :

• Red pumpkin - 11/2 cups [ grated ]
• Cashewnuts - 7 to 8
• Full cream milk - 1 litre
• Milk maid - 1 cup
• Sugar - 1/2 cup
• Cardamom powder - 1/2 tsp
• Grated badam - 2 tbsp
• Raisins - 10 numbers
• Ghee - 1 tbsp

Method :

First cook pumpkin, cashewnuts along with 1/2 glass milk.  When its become cool grind in mixer to a smooth paste. Then keep a  heavy bottom vessel in a gas. Add whole milk to the vessel along with milk maid.  Mix well and allow to boil in low flame.  Then add the pumpkin paste to the milk, and mix well. Then add sugar, cardamom powder and cook till sugar dissolves and consistency is achieved.  Remove from the gas   Fry grated badam pieces and raisins in ghee and add it to the keer. Serve hot or keep  it in the  fridge and serve chill.  Your  yummy  payasam  is  ready.