Brinjal Sambar

Ingredients
1. Brinjal / Baingan / Aubergine - 1/2 kg
2. Chana - 5 tsp
3. Potato - 1 (finely chopped)
4. Toor dal - 1 cup
5. Sambar powder - 2 tsp
6. Rasam powder - 1 tsp
7. Tamarind Paste - 1 tsp
8. Jaggery - 1/2 tsp
9. Coconut - 1/4 cup
10. Salt to taste
11. Oil for seasoning - 2 tsp
12. Mustard seeds - 1 tsp
13. Asafoetida (hing) - 1/4 tsp
14. Curry leaves
Method
1. Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric powder a pinch into the dal.
2. Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
3. Next add the boiled dal, chana, potato into the cooked brinjal.
4. Grind sambar powder and coconut using a litter water (should be thick paste).
5. Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
6. Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
7. Ready to serve with rice

Masala Cashew

Ingredients
500 gms. Whole big cashew nuts
Salt to taste
1/2 tsp. red chili powder
3-4 pinches garam masala
2 pinches citric acid powdered
3 tbsp. ghee

Method
Heat ghee in a deep frying pan.
Add cashews few at a time.
Fry till light brown on low flame.
Drain, keep aside in a colander.
Repeat for remaining cashewnuts.
Sprinkle all other ingredients over them.
Toss with hand till masalas are well blended with cashewnuts. Cool completely to room temperature before storing in airtight container

DAHI BATATA PURIS

Ingredients:
1 Packet of Chaat puris (Available at OM )
250 gms. Phiki sev (Available at OM )
250 gms. Boondi laal (Available at OM )
3 Cups thick yogurt
1/4 Cup sugar
¾ Cup water
4 Medium size potatoes
2 tspn Chaat Masala
Chopped coriander leaves
Salt to taste
Sweet chutney-Imli
Spicy chutney-green

Method :-
Boil potatoes and mash them. Add salt and chaat masala,mix.Beat the yogurt with sugar and a pinch of salt, add water to get desired pouring consistency.This is dahi.
Arrange Puris, on a plate, put mashed potato layer over it.Put soaked Laal Boondi ( soared 10mins. in water ) over it.Pour Dahi and both the chutneys over it. Garnish with phiki sev.Serve as an appetizer, breakfast or a quick meal.

Til Rice

For 4 persons

Ingredients :
Rice - 500 gm
Gingelly Seeds - 115 gm
Red Chillies - 5 gm
Split black gram - 15 gm
Asafoetida - a pinch
Sat – to taste
Fat - 115 gm
Curry leaves - 1 spring
Cashew nuts - 15 gm
Lime - ½

Method:

1. Boil the rice.

2. Heat fat and fry the cashew nuts to a golden brown. Remove and drain. Fry curry leaves. Remove.

3. In the same fat, fry cleaned gingelly seeds, red chillies, asafetida and split black gram.

4. Remove and grind to a powder.

5. Mix the powdered masala, fried cashewnuts, salt, lime juice and chopped curry leaves with rice.