Brinjal Fry

Ingredients:

Long chinese brinjals - 250 gr
Oil - 2 tbs
Salt - as per taste
Dried red chilli powder - 1 tsp or as per taste

Procedure:

1. Cut brinjals in small cubes and rinse then in water.
2. Add oil to a non-stick pan and once hot add brinjal. Fry then on a medium heat for 8 to 10 min.
3. Now add salt and red chilli powder and mix well.
4. Continue to fry for another 4 min and turn off the stove. Serve hot with rice!

Bharwan Mirchi

Ingredients:

Light green chillies ( long peppers) - 2 ( cut in half)
Gram flour or besan - 4 tbsp
Ajwain or caraway seeds - 1 tsp
Salt - as per taste
Oil - 2 tbsp

Procedure:

1. In a non-stick pan add oil and once hot fry green chillies till they become tender and have nice colour all around.
2. Mix gram flour, caraway seeds ( ajwain) and salt in a small bowl.
3. Take the chillies from the heat and stuff them with the spice mix prepared in step 2.
4. Now reheat the same pan and fry the chillies for couple of minutes and turn off the stove.
5. This can be enjoyed with ketchup or hot rice.

Red Amaranth Fry ( erra thotakoora vepudu)

Ingredients:

Red amaranth leaves with tender stems - 200 gr
Oil - 2 tbsp
Gram flour or besan - 4 tbsp
Salt - as per taste
Green chillies - 1 ( chopped finely)
Garlic - 1 pod ( crushed and chopped finely)

Procedure:

1. Soak amaranth leaves in warm salted water for 10 min. Then chop them finely along with stems.
2. In a non-stick pan add oil once hot add garlic and fry till garlic turns golden in colour.
3. Now add chopped green chills and fry for couple of seconds and then add chopped amaranth leaves and on a medium heat fry for 8 to 10 min stirring in regular intervals so that leaves won't burn.
4. Now add gram flour and mix well and adjust seasoning with salt.
5. Turn off the stove and enjoy the fry with hot rice!

Aloo Parval Sabji

Ingredients:

Potatos - 2 (cut length wise 1 inch thick strips)
Parval - 250 gr ( cut length wise)
Red capsicum - 1 no. ( cut length wise)
Ginger garlic paste - 1 tbsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Dried red chilli powder - 1tsp ( or as per taste)
Dry mango powder - 1/2 tsp
Oil - 2 tbsp
Water - 1 cup
Cumin seeds - 1 tsp
Coriander - for garnishing

Procedure:

1. Heat the oil in a non-stick pan. And once it hot add cumin seeds and let them splutter. Now add ginger garlic paste and fry for couple of seconds to eliminate raw flavour.
2. Add potatoes and cover the pan and cook for about 6 to 7 min.
3. Add parval and red capsicum and cook for about 7 min. Stir in-between.
4. Now add salt and turmeric powder and continue to cook for another 5 min with lid on.
5. Add garam masala powder, dry mango powder and red chilli  powder and stir well. On a medium heat cook the curry for another 5 min.
6. Add water and gently stir the curry then turn off the stove.
7. Garnish with coriander leaves and serve hot with poori or roti.

South Indian Pumpkin Stew - Gummadikaya Pulusu

Ingredients:

Sweet Pumpkin (cut into big cubes) - 750 gr
Tomatoes (medium size cubes) - 1 cup
Tamarind - 1/2 lemon size
Salt -  as per taste
Red chilli powder - 1 tsp
Green chillies - 1
Turmeric powder - 1/2 tsp
Rice flour - 3 tbsp
Sugar - 3tsp
Water - 1.5 ltr + 1/2 cup

För tempering:
Oil - 3 tbsp
Mustard seeds - 1 tsp
Curry leaves - for garnish
Dried red chilli - 1
Asafoetida - 1/2 tsp

Procedure:
1. Cook pumpkin, tomatoes and green chillies in boiled water till they become soft.
2. Add salt, sugar, turmeric powder, tamarind and red chilli powder and continue to cook for another 5-10 min.
3. In a small bowl mix rice flour with 1/2 cup warm water and pour this mixture to the cooked pumpkin stew.
4. On a low heat continue to cook for another 10 min and remove from the stove.
5. In a small pan add oil and once it is hot enough add mustard seeds. Once they start to splutter add dried red chilli and asafoetida. Add this tempering to stew.
6. Serve this hot with plain rice.

No Bake Cheese Cake

Ingredients:

For bottom:

Digestive biscuits : 200gr
Unsalted Butter: 100gr

For filling:

White chocolate : 300gr
Mascarpone Cheese: 250gr
Cream Cheese ( Philadelphia) : 200gr
Whipped Cream: 3 dl

For decoration:

Fresh or frozen raspberries or any other fruit of choice.

Procedure:

1. Grind the digestive biscuits and add smelted butter to it. Place this mixture in a 22-24 diameter easily openable pie form.
2. Press the mixture in the form and put that in the refrigerator for about 20 min.
3. For the filling melt the chocolate in the pan over the boiling water bath.
4. Whisk mascarpone cheese first, then add cream cheese and whisk again. Then finally add whipped cream and whisk until it becomes fluffy.
5. Add the melted chocolate and mix gently. Pour this mixture in the pie form ( which we have kept in the refrigerator) and leave it for min 5 hr to refrigerate.
6. Decorate with defrosted frozen fruits and serve!

Blueberry Muffins (egg less)

Ingredients:

For muffins: ( to make 6 muffins)

All purpose flour : 2,6 dl or 1 cup 2 tbsp
Sugar : 1,2 dl or 1/2 cup
Salt: a pinch
Baking powder: 1 and 1/2 tsp
Oil: 1/4 cup
Orgran no egg : amount for 1 egg or  1/2 tsp Baking soda or 1 egg
Milk - around 1/2 cup or 1,2 dl
Fresh blue berries - 1 cup or 2,4dl

Procedure:

1. Preheat the oven to 200C.
2. Grease muffin cups or arrange  6 muffins liners.
3. Mix all purpose flour, sugar, salt and baking powder in one bowl.
4. In another cup take 1 egg ( if using egg substitute no-egg then take 1 tsp powder with 2 tbsp water), milk and oil. It should make around 1 cup of mix.
5. Add this liquid mixture to the dry ingredients. And then fold in the fresh berries.
6. Fill the muffin cups more than 3/4th.
7. Once oven is hot, bake the muffins for about 20-25 min. (test with tooth pick, it should come out clean).
8. Let the muffins cool down completely and enjoy!