Recipe20

Baked Stuffed Aubergines

Ingredients:

3 Aubergines
4 tbsp Olive oil
1 tbsp Lemon Juice
250 ml Boiling Water
2 Garlic pods, crushed
1 large Onion, chopped
2 tbsp Parsely, chopped
Salt and ground Black Pepper
5-6 Tomatoes, peeled and chopped
1 small Red Pepper, seeded and diced
1 small Green Pepper, seeded and sliced
Parsely leaves, to garnish
Bread, Salad and Yogurt dip to serve



Method:
Preheat the oven to 190 degrees C / 375 degrees F/ Gas 5. Cut the aubergines in half lenghtways and scoop out the flesh, reserving the shells.
Heat 2 tbsp of the oil and fry the onion and peppers for 5-6 minutes, until both are slightly softened but not too tender.
Add the crushed garlic and continue to cook for a further 2 minutes, then stir in the tomatoes, chopped parsely and aubergine flesh. Season, stir well and fry over a moderate feat for 2-5 minutes.
Heat the remaining oil in a separate pan and fry the aubergine shells, two at a time, on both sides.
Stuff the shells with the sauted vegetables. Arrange the aubergines closely together in an ovenproof dish and pour enough boiling water around the aubergines to come half-way up their sides. Cover with foil and bake in the oven for 45-60 minutes, until the aubergines are tender and most of the liquid has been absorbed.
Place a half aubergine on each serving plate and sprinkle with lemon juice. Serve hot or cold, garnished with parsely and accompanied by bread, salad and yogurt dip.


Tip: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables.

Recipe19

Paneer Chandni

Ingredients:

500 gms Cottage Cheese, 1½ inch pieces

For the Paste

3 Cloves
5 Cardamoms
50 gms Ginger
150 gms Ghee
200 gms Khoya
5 Green Chillies
100 gms Cashewnuts
200 ml Milk or Cream
100 gms Onions, finely chopped
White Pepper to taste
Salt to taste

For the Garnish

2 tsp Almonds, flaked
1 tsp Coriander leaves, chopped
4 Saffron threads, dissolved in water


Method:
Make paste of cashewnuts, ginger, green chillies, reduced milk and a few cardamoms.
Heat ghee in a pan, add cloves, the rest of the cardamoms and chopped onions, and saute. Make sure that it does not brown otherwise it will change the colour of the gravy.
Add the paste and cook for some time, stirring constantly so that it does not stick to the bottom.
Add salt and pepper to adjust the seasoning and then add cottage cheese batons and cook for some time.
Finish with cream or milk to adjust the consistency.
Remove to a bowl, garnish with chopped coriander, saffron drops, and almond flakes and serve.


Tip: Clean Vegetables & make them germ free by adding some salt or vinegar drops while washing them.

Recipe18

Peanuts and Til with Potatoes

Ingredients:

3 tsps Oil
1 Onion, chopped
8-10 Curry leaves
1 tsp Turmeric Powder
1 tsp White Sesame seeds
2-3 Green Chillies, chopped
2 tsps Peanuts, fried and crushed
125 gms Potatoes, boiled & sliced
2 tsps Coriander leaves, chopped
½ tsp Black Sesame seeds, roasted
Salt according to taste


Method:
Heat oil, add curry leaves, white sesame seeds, green chillies and turmeric powder.
Add crushed peanuts, potatoes and cook for 5 minutes.
Add salt to taste.
Garnish with chopped coriander leaves and roasted black sesame seeds.


Tip: Heat the utencil first, then add oil. This way oil spreads well. You will use less oil this way.