Sweet Tamarind chutney

Ingredients:
• Tamarind pulp 2 tsp
• Sugar/Jaggery 2&1/2 tbsp
• Red chilli powder 2 tsp
• Jeera powder 1/2 tsp
• little Salt
Method:
Mix all the ingredients with 1/4th cup water. Cook on a low flame stirring occasionally till the mixture becomes thick. Use as and when required. It can be preserved for a few days in the refrigerator.

Mint & Coriander chutney

Ingredients:
• 1 bunch fresh mint leaves
• ½ bunch fresh coriander leaves
• 1" piece of ginger
• 2 green chilies
• 2tbsp dalia (vodchikala)
• 1tsp jeera
• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp lime juice
Method:
Cut off roots from the coriander and any thick stalks from the mint and discard. Wash the mint & coriander leaves thoroughly. Grind all the above ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste.Store in an air tight container for a week.

Nacho Chaat

Ingredients:
• Green chana dal 2 cup
• Cinnamon stick small piece
• Cloves 2
• Bay leaves 1 small
• Jeera 1tsp
• Mustard seeds 1tsp
• Onions chopped 2tbsp
• Nacho’s 1 cup
• Onions chopped for garnish ½ cup
mint & coriander chutney 1cup (recipe below)
sweet tamarind chutney 1cup (recipe below)
Method:
• Pressure cook the chana dal with 3 cups water.
• Just take 2 whistles in the cooker & switch it off. Don’t over cook them (must not be mashed) don’t strain the extra water from the dal. Let it be as it is.
• Add oil in a pan & add the jeera, mustard seeds, bay leaves, cinnamon stick, cloves & onions & fry them.
• Later add the mint chutney (recipe below) & fry for 5 mins.
• Add the chana dal (including the water in it) to the above mixture & add salt as per taste. If it’s too thick add some water to make it in to a soup consistency. Boil for 5 mins.
• Serve hot or cold with nacho’s, sweet tamarind chutney (recipe below) & garnish with chopped onions.

Mint & Coriander chutney
Ingredients:
• 1 bunch fresh mint leaves
• ½ bunch fresh coriander leaves
• 1" piece of ginger
• 2 green chilies
• 2tbsp dalia (vodchikala)
• 1tsp jeera
• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp lime juice
Method:
Cut off roots from the coriander and any thick stalks from the mint and discard. Wash the mint & coriander leaves thoroughly. Grind all the above ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste.Store in an air tight container for a week.

Sweet Tamarind chutney
Ingredients:
• Tamarind pulp 2 tsp
• Sugar/Jaggery 2&1/2 tbsp
• Red chilli powder 2 tsp
• Jeera powder 1/2 tsp
• little Salt
Method:
Mix all the ingredients with 1/4th cup water. Cook on a low flame stirring occasionally till the mixture becomes thick. Use as and when required. It can be preserved for a few days in the refrigerator.

Naankhatai Biscuit

Ingredients:
Unsalted Butter – 1 stick (1/2 cup) at room temperature
Powdered Sugar – 1/2 cup
Cardamom Powder (elaichi pwdr) – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp                                                                                                      Chopped pistachios for decoration (optional)
Method:                                                                                                             Preheat oven to 325 degrees F.
Soften butter in a bowl & add the powdered sugar (little at a time) until mixture is light and creamy.
Add Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
Cover the dough & let it rest for 15 minutes.
Knead dough once again and divide into 12 – 15 equal portions.
Roll each portion into a smooth ball without any cracks and place on a cookie sheet lined with wax/parchment paper. Leave ample space between dough balls. Decorate the balls with chopped pistachios in the center before baking.
Bake on the middle rack for 25 minutes (keep a close eye as these cookies should remain white on top & slight golden brown on the bottom).
Remove from oven and let them cool for 5 minutes before transferring to a cooling rack to cool completely.  Store in an air tight container.

BAKED EGGPLANT OR AUBERGINES

Ingredients:

1 medium eggplant or aubergine (halved lengthwise)
2tbsp olive oil
2 large onions sliced thinly
2 cloves of garlic (crushed)
1 bell pepper sliced thinly
4 t0 5 chopped tomatoes (juicy ones) or 1 canned tomatoes
1tbsp sugar
1tsp coriander powder
½ tsp ground black pepper
½ tsp salt
3 tbsp chopped cilantro or parsley

Method:

1.Using a sharp knife slash the eggplant in to half lengthwise.
2.Slightly slash the inner edges of the eggplant diagonally, not too deep.


3.Gently fry the aubergines on a pan with very little oil. Place it in a baked dish.
4.In the same pan fry the onions, garlic and green pepper adding extra oil if needed.
5.Cook for about 10 mins or until the veggies have softened.
6.Add the tomatoes, sugar, coriander powder, salt, black pepper and fry for another 5 to 7 mins until the tomatoes are cooked well.

7.Stir in the cilantro or parsley.
8.Spoon the mixture on top of the aubergines or eggplant and cover with foil paper.

9.Preheat the oven to 350degrees and bake for about 20 mins.
10.When cooked cool them down and then chill.
Serve this cold with crusty bread.