Baby Corn Bhajis

Time 15 min

Ingredients

Baby corn 7-8

Lemon juice 5-6 drops
Salt 1/4 tsp

Oil for deep-frying

For a Batter

Chickpeas flour 1/2 cup

Red chili powder 1/4 tsp 
Pinch of baking soda

Coriander powder 1/4 tsp

Salt to taste

Method

Apply / sprinkle salt and lemon juice to the baby corn. Keep aside for 10 minutes. 
In a bowl mix all ingredients to make batter. Keep it aside.

Heat oil in a kadhai on a medium flame, dip the baby corn into the batter and deep-fry till they are golden brown in colour from all sides. Use tissue paper to remove excess oil and serve hot with tomato sauce.

Tip

Keep in mind about the salt, before adding to the batter because u have to apply salt to babycorn also. So it should not be salty.

Eggplant Rice / Vaangi Bhat

Time 30 min

Ingredients

Basmati rice 1 cup

Eggplant 4-5 medium size

Chopped onion lengthwise 1 medium size

Garam masala 1/2 tsp

Turmeric powder 1/4 tsp

Kanda lsun masala / red chili powder 1 tsp

Paste: 2 tbsp coconut+1 tsp roasted sesame+1/2 tsp roasted khuskhus

Ginger garlic paste 1/2 tsp

Curry leaves 4-5

Chopped coriander 1 tbsp

Lemon juice 1/4 tsp

Khada masala: 

Bay leaves 2-3

Pepper 1tsp

Cloves 5-6

Big cardamon 1

Oil 2 tbsp

Hot water 1.1/2 or less

Salt to taste

Method

Wash rice with water. Drain the water keep rice aside. 

Clean eggplant, make cut at center. Eggplant should be intact. Keep in water so the colour will not change.

Paste

Make paste of sesame, khuskhus and coconut with 1 tbsp water. Mix with 1/4 tsp garam masala, 1/2 tsp kanda lasun masala, 1/4 tsp ginger garlic paste, chopped coriander and 1/4 tsp turmeric powder. To this add lemon juice. Mix well. Now stuff masala in eggplant. Keep it aside.

Actual method

Heat ghee in the thick bottom pan or pressure cooker. 

Then add cumin seeds, bay leaves, cardamom, pepper, cloves. After it crackles add onion. Saute for 3-4 min till it becomes golden brown in colour. 

Now add stuffed eggplant, saute for 2-3 min then cover lid and cook for 3-4 min. Now remove lid and take out only eggplants in a separate plate. 

Now add rice, mix well. Saute for 3-4 min.

Then add 1/4 tsp ginger garlic paste, 1/2 tsp red chili powder and turmeric powder. Saute for few minutes. 

Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. 

Now add stuffed eggplant. Mix well with rice. Cover the lid and cook for 1 whistle. Switch off flame. Allow it cool. Serve hot.

Tip

I keep stuffed eggplant after frying separately because it gets overcooked (due to pressure cooker) if it is cooked throughout.  

If you are not using pressure cooker then do not remove eggplant. Just cook throughout.

Mango Curry with Rajma

Time 20 min

Ingredients

Mango medium ripened 2 medium size (chopped into big pieces of size 4 inch)

Rajma 1 cup

Fresh coconut  paste 3 tbsp 

Jaggery 2 tsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Asafoetida 1/4 tsp

Red chili powder 1/2 tsp

Red chili powder 1/4 tsp

Oil 1 tbsp

Salt to taste

Method

Soak rajma overnight. Cook in pressure cooker for 3-4 whistles. Remove water and keep it aside.

Heat oil in pan. Add cumin seeds, mustard seed, asafoetida, after mustard seeds pops out, add 1 cup of water. Then add red chili powder and turmeric powder. Let it boil for 4-5 mins.

Then add chopped mango with seeds, Saute for few minutes.

Then, add jaggery, salt, coconut paste and stir well.

Then add cooked rajma and 2 cup of water. Stir well.

Cook for 7-8 min. Serve hot with rice/chapati.