Tilapia Fish Stuffed Roti Roll

Ingredient:
2 slice of tilapia fillet
1/2 tbs turmeric powder
1/2 tbs red chilli powder
4 iceberg lettuce leaves
4 roti or tortia
1 medium slice onion
3-4 tbs hot mustard or honey mustard paste (as per your choice)

Method:
1) Marinate fish with turmeric powder, red chilli powder and salt and fry it in a frying pan and keep it aside. Let it cool down and chop it into 1 inch slices. You can keep the fried fish in the freeze and do it later.
2)Take slice onion, chopped fish and mix with mustard paste.
3)Take a Roti or tortia, put the lettuce leave, put fish on the side and roll it and simple Fish stuffed Roti roll is ready to serve.

Masala Capsicum Eggplant

Ingredient:
2 long eggplant cut into 2 inch long slices
2 capsicum cut into long stripes
1 big onion cut into long stripes
2 tbs corn powder
2 tbs mustard seeds
3-4 tbs tomato paste
1 tbs red chilli powder
1 tbs curry powder
½ tbs turmeric powder
Salt as per taste
5-6 tbs oil

Method:
1) Marinate salt and turmeric powder on eggplant pieces and leave it for 5 minutes and then dust with corn powder.
2) Heat oil and stir fry eggplant, capsicum and onion separately and keep it aside. Please remember that you need to little more oil when you stir fry eggplant.
3) Heat oil in a non-stick frying pan, add mustard seeds and allow it to pop, then add mustard paste, tomato paste, turmeric powder, curry powder, red chilli powder and fry it for a minute and add ½ cup of water and let it boil, add eggplant, capsicum and onion, salt and stir it properly. Cover the lid and let it cook for 2-3 minutes and your masala Capsicum Eggplant is ready to serve with your choice of rice or roti.

Mixed Daal Vada

Ingredient:
1 cup mixed lentils (soaked overnight)
¼ cup chana daal (soaked with mixed lentils)
1 big onions thinly sliced
1 green chilli (chopped)
1 tbs ajwain seeds
Salt as per taste
Oil to deep fry


Method:
1) Drain the water from the soaked mixed lentils and grind with little water. make sure the paste should not e too watery. You don’t need to grind it to a smooth paste, leave it coarse.
2) Add salt, ajwain, chopped chilli, onion and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of lentil paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. When it starts getting little brown, turn them to upside down one by one and let it cook till it gets cooked. Slowly drain it from the oil and your mixed daal vada is ready to serve hot with choice of your sauce.

Aloo Masala

Ingredient:
3 Potato boiled and cubed (about 3 cups)
1 small onion
3 clove garlic
1 inch ginger piece
1/2 tbs red chilli powder
1/2 tbs cumin seeds
3 medium red tomatoes chopped
coriander Leaves chopped 1/4 cup
2 tbs curry powder or coriander/cumin powder
salt as per taste
4-5 tbs oil

Method:
1.Grind onion, ginger, garlic, red chilli powder, curry powder with few spoon of water to a smooth paste.
2.Heat oil in a non-stick frying pan, add cumin seeds and then fry the paste for a minute, add chopped tomatoes and fry in low flame till it gets mushy and mix well.
3.Add salt and boiled potatoes and mix it properly and cook for couple of minutes, garnish with coriander leaves and it's ready to serve with your choice of rice, roti or dosa.

I am sending this entry for Veggie/Fruit of the Month - Potato: Jan 31 original event post

Baigan Fry

Ingredient:
1 big eggplant
1/2 tbs turmeric
1/4 tbs red chilli powder
1/4 tbs crushed black pepper
1 tbs coriander/cumin or curry powder
2 tbs besan
1/2 tbs mustard seeds
salt as per taste
5-6 tbs oil

Method:
1.Cut the eggplant into 1/2 inch round slices.
2. Now marinate the eggplant with salt, crushed black pepper, turmeric, red chilli powder and curry powder and keep it for 5 minutes.
3. Dust besan on the marinated eggplant and keep it for 5 more minutes.
4. Heat oil in flat non-stick frying pan, add mustard seeds and allow it to finish cracking and now put the eggplant pieces on it and cover the lid and low the flame and wait for couple of minutes.
5. Now turn each eggplant to other side, change the flame to medium and cover the lid and let it cook for another 2-3 minutes and simple eggplant fry is ready to serve with your choice of rice or roti.

I am sending this entry for Siri's Healing Food and http://seasonedndressed.blogspot.com/2010/12/event-healing-foods-eggplant.html

Egg Bhurji

Ingredient:
1 big red onion
3 eggs
3 medium red tomatoes chopped
chopped green chilli as per your need
1/4 tbs cumin seeds
1/4 turmeric powder
red chiili powder as per your need
salt as per your need
few coriander leaves chopped
3-4 tbs oil

Method:
1. Grate the onion, if you have problem grating it you can coarsely grind it also without any water.
2. Heat oil in a semi flat non-stick frying pan, add cumin seeds, chopped green chilli and grated onion and fry it till water contents goes away
3. Add red chiili, turmeric powder and chopped tomatoes, salt, mix it and fry for a minute and add 1/3 cup of water , cover the lid and let it cook for 5 min.
4. Now tomatoes have become soft and turned into thick sauce, stir it and crack egg and put it on top of the sauce, put all the eggs on different part of the sauce.
5. Sprinkle salt, cover the lid and let it cook for about 5 min.
6. Now mix it properly, let it cook for another minute and Egg Bhurji is ready to serve. Garnish with coriander leaves.
Note: If you like big chunks of eggs then don't mix too much.

Simple Aloo Pyaz (Onion) Subzi

Ingredient:
3 medium size potatoes boiled
2 medium onion thinly sliced (prefer red onion)
1/4 tbs cumin seeds
1/2 tbs turmeric powder
1/2 tbs red chilli powder
1/2 tbs garam masala powder
3-4 tbs oil
salt as per taste

Method:
1. Peel and chopped potatoes and keep it aside.
2.Heat oil in a non-stick frying pan add cumin seeds, add onion slice, sprinkle some salt and fry till onion gets little brown color.
3. Add chopped potatoes, turmeric powder and salt and mix and fry it for another couple of minutes and then add red chilli powder, garam masala powder and mix well and cook it for another minute and your Aloo Pyaz is ready to serve with roti, dosa or rice.

Dudhi Uttapam

Ingredients:
1 lb dudhi
1 inch ginger piece
3 green chilli chopped
5-6 tbs coriander leaves
2 ½ cup rawa
oil
Salt as per taste

Method:
1) Peel dudhi, remove seeds and chopped into 1 inch pieces and boil it with little water and let it cool down.
2)Grind dudhi, rawa, salt, ginger, green chilli, coriander leaves to a smooth paste. (You can add sugar instead of salt)
3) Heat a large non-stick flat frying pan on a high flame and pour ½ cup of the batter and spread into a think round like pancake.
4) Add a little oil on the top and sides, let it cook for few seconds and turn to the other side with spatula. Cook for few seconds and Dudhi Uttapam is ready to serve hot.

Ajwain Dudhi(Bottle guard)

Ingredients:
1 lb dudhi
½ tbs ajwain seeds
3 cloves of garlic
3 green chilli chopped
4 tbs olive oil
½ tbs turmeric powder
3 tbs besan
Salt as per taste

Method:
1) Crush ajwain, chopped green chilli, chopped garlic together and mix it with 2 tbs of oil and microwave it for about 25 sec.
2)Peel dudhi, remove seeds and chopped into 1 inch pieces and marinate with above mixture and salt and keep it for about 15-20 minutes.
3)Heat 2 tbs oil in a non-stick frying pan and fry the marinated dudhi add turmeric powder stir it properly and fry it for about 2 minutes and cover the lid and cook it medium to low flame till it gets cook properly. Keep stirring in between so that it does not stick to the frying pan.
4)Now dust with besan and cook for couple of minutes so that it gets coated nicely on dudhi. Delicious Ajwain Dudhi is ready to serve with roti.

I made this dish for http://seasonedndressed.blogspot.com/2010/12/event-cooking-with-seeds-ajwain-bishops_10.html and

http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seedsannouncing-new-event.html

Crispy Spinach Pakora

Ingredient:
1 bunch chopped spinach
1 cup besan
2 Green chillies chopped finely
1 medium onion slices thinly (Optional)
3 tbs suji (optional)
Salt as required
Oil for frying

Method:
1. Clean and chop spinach add salt .
2. Add salt, chillies, onion, spinach to besan and put little water and make a thick paste and add suji and mix it properly.
3. Heat oil in a deep frying pan.
4. Take 1 tbsp of the mix and deep fry until golden brown and your crunchy spinach pakora is ready serve hot with your choice of chutney.
Note: If you want to make it crunchy fry it as soon as you mix the spinach.

Rice Kheer (Rice Puding)

Ingredient:
1/4th cup long grain rice
4-5 cups milk
1 small can evaporated milk (Optional)
A pinch of saffron threads, soaked in a little hot milk2-3 cardamom seeds (crushed)2-3 tbs cashews for garnishing
½ cup sugar or as you need

Method:
1.Wash the rice and keep it aside for about half an hour.
2.Heat the milk with one cup of water in a heavy bottom pan and let it boil.
3.Add rice to the milk and keep stirring in between for about 10 minutes.
4.Add cardamom, saffron milk, sugar, evaporated milk and stir it and let it cook for another 5 minutes and your rice kheer is ready to serve hot or chilled as you like.

Aloo Chop (Bonda)

Ingredient:
3 medium potatoes boiled, peeled and mashed
1 medium onion chopped
1" ginger piece
2 green chili chopped
1/2 tbs mustard seeds
1 tbs coriander powder
1/4 tbs turmeric pwdr
1 tbs chopped coriander leaves
salt to taste

batter:
1/2 cup gram flour ( besan)
1/2 tbs carrom/ajwain seeds (optional)
1/4 tbs turmeric powder
a pinch of soda (optional)
salt to taste
1/2 cup water
Oil for deep frying

Method:
1. Grind onion, ginger, green chilli and coriander powder with few spoons of water to smooth paste.
2. Heat 2 tbs oil in a non stick pan and mustard seeds, let it finish cracking, add above paste and fry till it gets fry properly and it start smelling nice.
3. Add the mashed potato, salt and mix it properly in a medium flame and let it cook for another minute and add chopped coriander leaves and mix it and keep it aside.
4. Make balls of the mashed potatoes about the size of lemon and flattened it little bit and keep it aside.
5. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain and make sure the better is little thick so that it coats the potatoes ball properly.
6. Heat the oil for deep frying, take a flat potato ball, deep it in the better and deep fry till golden brown and your delicious Aloo Chop (Bonda) is ready to serve hot with your choice of chutney.

Dudhi (Bottle guard) Halwa

Ingredients:
2 cup grated dudhi (without seeds)
1/2 cup khoya
1 cup sugar
2 tbsp ghee
4 green Cardamom powder
Cashew (garnish)

Method:
1. Heat the ghee in a frying pan and fry grated dudhi on medium flame, cover the lid and cook 5 minutes.
2. Now add sugar and stir it and add khoya (I prefer homemade khoya) and mix it, lower the heat and stir till almost it gets dry.
3. Add crushed cardamom and garnish with cashews and serve hot or at room temperature.

Papdi(Flat Beans) Curry with Radish and Eggplant

Ingredients:
1 lb papdi into small pieces
½ lb white radish, peeled and chopped into small pieces
1 medium size eggplant chopped
8-10 peanuts
2 green chilli
1 piece of ginger
¼ tbs cumin seeds
3 tbs sambar powder
1/4 tbs mustard seeds
¼ tbs turmeric powder
3 chopped tomatoes (you can puree it)
salt as per taste
3-4 tbs cooking oil

Method :
1) Make a paste of peants, ginger, green chilli and cumin seeds with little water and keep it aside.
2) Boil papdi, chopped radish and chopped eggplant with 1 cup of water. Add salt and let it boil for about 5 minutes and then add chopped tomatoes and let it cook another couple of minutes.
3)Lower the flame to medium and add the paste to it and mix it cover the lid and let it cook for another minute and add sambar powder mix it cover the lid and keep it aside.
4)Heat oil in a frying pan, add mustard seeds and after it finish cracking add boiled papdi and mix it properly and let it cook for another minute and your tasty papdi curry is ready to serve with rice or roti.