ALOO BONDA

Ingredients:

1. Besan flour - 1-2 table spoon
2. Potatoes - 2 large
3. Onions - 1 large
4. Green chili - 2 small
5. Salt to taste
6. turmeric powder a pinch
7. Lemon juice - 2 to 3 tea spoon
8. Hing - a pinch
9. Curry leaves and mustard seeds for seasoning
10. Oil for frying

Preparation:

• Pressure cook the potatoes and mash it when it cools.
• Take few spoons of oil,curry leaves,mustard seeds in a pan and season it.
• Add onion, salt,turmeric powder& green chili when it splitters.
• Fry for few minutes and add mashed potatoes.
• Mix well along with hing and lemon juice.
• Turn off the flame and allow it to cool.
• Now mix besan and water and make a thin batter consistency.
• Make lemon sized ball of the potato masala and dip in the besan batter and deep fry in oil till they are lightly colored.
• Aloo bonda is ready to be served with a cup of hot coffee.

BABY CORN MANCHURIAN(Gravy)

Ingredients:

1. Baby corn - 1 packet
2. Maida - 1 table spoon
3. Corn flour - 1/2 table spoon
4. Ginger-garlic paste - 1/2 tea spoon
5. Salt -1/2 tea spoon
6. Red chili powder - 1/2 tea spoon
7. Oil for frying

For gravy:

1. Chopped Onions - 1/2 cup
2. Chopped tomatoes - 1/2 cup
3. Chopped garlic - 5-6
4. Chopped green chili - 2-3 small
5. Salt to taste
6. Oil - 4 tea spoon
7. Ajinomoto a pinch
8. Vinegar- 1 tea spoon
9. Red& green chili sauce 1 tea spoon each
10. Soy sauce - 1 tea spoon
11. Cilantro or spring onions

Preparation:

• Soak the baby corn in hot salt water for 10 to 15 minutes.
• Mix maida,corn flour,ginger-garlic paste and red chili powder with water for idli batter consistency.
• Then dip the cut baby corn and fry till they are golden brown.
• For the gravy fry onions,garlic in few spoons of oil till they are light brown.
• Add tomatoes, green chili,salt and cook them.
• Now add Ajinomoto,vinegar,sauce and mix them well.
• At last mix the fried corn with the masala and garnish with cilantro or spring onions.
• Serve hot.

BAINGAN BHARTA

Ingredients:

1. Egg plant - 1 large
2. Onions - 2 to 3 medium
3. Tomato puree - 1 table spoon
4. Salt to taste
5. Oil - 1 table spoon
6. Fennel seeds - 1/4 tea spoon
7. Ginger garlic paste - 1/2 tea spoon
8. Red chili powder - 1/2 tea spoon
9. Turmeric powder - 1/4 tea spoon
10. Cumin powder - 1/2 tea spoon
11. Coriander powder - 1/2 tea spoon
12. Garam masala - 1/4 tea spoon
13. Chopped cilantro for garnishing

Preparation:

• Grease the egg plant with a little oil, make slits all over the surface and cook over an open flame till it is soft.
• Cool and peel the skin. Mash the pulp thoroughly and keep aside.
• Heat the oil and add the fennel seeds. When they crackle add the onions and sauté for a few minutes along with salt.
• Add the tomato puree,ginger-garlic paste, turmeric powder, coriander-cumin powder,red chili powder and cook till the oil separates from the masala.
• Add the mashed egg plant, garam masala and mix well.
• Garnish with chopped cilantro and serve hot.