Chu Chu Baingan

Ingredients

· 8-10 small eggplants/ baingan /brinjal
· 2tsp. of Amchoor powder
· 1 tsp. of Salt
· 1 tsp. of turmeric powder
· 1 tsp. of red chili powder
· ½ tsp. of cumin powder
· 2 Medium Onions chopped vertically

· Oil

Directions

· Make a small cut vertically in the eggplants/ brinjal / baingan so that you can fill with spices.
· Mix all the spices in a bowl and fill in eggplants with butter knife, just leave 1 teaspoon of spices for onions.
· Keep eggplants aside for at least one hour.

· Now in non stick skillet put 2tsp. of oil and add onions.
· After the Onions have turned golden brown sprinkle blend of same spices over it and take them out.
· In the same skillet add eggplants one by one. Don’t overcrowd the skillet, cook them in two batches. Turn them upside down to have golden brown color on both sides.

You can also cook them in oven in a non stick sheet. Preheat at 425 and broil them for 10-20 minutes at 450.
· Now take a tray and place all the onions on that and then put your eggplants over the bed of onions or mix them altogether and serve in individual bowls.

· Garnish with cilantro leaves and serve hot.

-Chitra

Soup and Chips

Stop buying preserved soups from stores, you never know what is in that soup and chips. But one thing is sure, they are good for your health and neither your childrens or not. Instead of that buy these ingredients and make homemade soup and chips which is full of protein and nutrition and budget & figure friendly too.

Ingredients

1. 2 cups of Mix Vegetables chopped ( Corn, Carrots, Peas, Spinach, Beans)

2. 1 celery stick chopped thinly

3. 1 small can of tomato puree and 1 cup of diced tomatoes

4. ½ chopped Onions

5. ½ tsp of Ginger

6. 1 teaspoon of Garlic

7. 1 cup of Pasta

8. 3 cups of Vegetable Stock or Water

9. Salt and pepper to taste

10. 1 tsp of Olive Oil / Canola Oil

11. 10 Wonton Wrappers

12. Lemon

13. ½ teaspoon red chili powder

Isn't this amazing, you will love it... keep going. Cook it on sunday for your busy week ahead and home made lunch is ready and guess what you don't have to go out for To Go sandwiches or oily fast foods...

Directions

1. Boil 2 cups of water for pasta.

2. In a non stick pan add Onions, Ginger and Garlic.

3. When Onions turn little pink brown add Mix Vegetables and Celery.

4. When they turn little brown add Tomatoes and Tomatoes Puree.

5. When the tomatoes start leaving little oil in pan add Salt and Pepper

6. After that add Vegetable Stock and let it cook for 15-20 minutes.

7. Now take out the pasta from boiling water and add to the soup.

8. Cut Wrappers in triangles and bake them in oven at 300 degrees.

9. When they are turned golden brown take them out of oven and add little lemon and sprinkle salt and red chili powder.

10. Serve the Soup with Chips, garnish with coriander / Cilantro / dhaniya leaves

-Chitra

Badaami Moong Daal Halwa

Ingredients

1. 1 ½ cup of Yellow Moong soaked overnight (split yellow lentils)

2. 1 cup of Sugar

3. 1 cup of soaked overnight Almonds

4. 1 stick or 1 cup of Unsalted Butter / Desi Ghee ( Clarified Butter)

5. ½ tsp. of Cardamom powder

6. ½ cup of sliced Cashew Nuts and Raisins ( Kaju /Kishmish)

7. ¾ cup of Water

Directions

1. Grind soaked Almonds into paste.

2. Grind soaked Moong Daal into paste.

3. Heat sugar and water to boiling level and add cardamom powder.

4. Stir the mixture till it turns little thick and add half almonds paste to the sugar mixture / chashni.

5. Now heat Butter / Ghee in a non stick deep dish pan on a medium heat.

6. Add slowly all Moong Paste into the pan and stir it continuously till you can start smelling from other room or till it starts leaving oil in sides.

7. When Moong turns little orangish brown add half almonds paste to it and stir it.

8. Now add cashew nuts and raisins.

9. After 2-5 minutes when the mixture turns fully cooked add sugar mixture to the moong daal paste.

10. Stir it continuously till it turns thick and all water is evaporated.

11. Serve hot or cold with grated almonds garnished.

Note :- Mung bean, also known as green bean, mung, moong, mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to India and Pakistan.

-Chitra

Shahi Palak Paneer

Ingredients

1. 2 frozen Spinach/palak packs

2. 2 cups of sliced Paneer

3. 1 tsp. of Cumin / Zeera

4. Salt to Taste

5. 1 tsp. of Ginger & Garlic paste

6. Red Chili powder to taste

7. 1 onion chopped finely in chopper

8. Oil

Directions

1. Take out the Spinach at least 30 minutes before and boil it will with 1 cup water.

2. Cool down the Spinach and then mix in Blender till it is smooth paste.

3. Heat Oil in a non stick pan and add cumin.

4. When Cumin seeds splutter add Ginger, Garlic and Onions

5. Now Add Salt and Red Chili powder

6. Cool down the mixture and mix it in blender for 1-2 pulse, so that it is mixed well..

7. Now add 1 teaspoon oil in that non stick pan again and add the mixture back again.

8. When the Spinach is cooked add Paneer cubes and serve.

9. Serve hot with Maki ki Rotti, Roti, or White boiled Rice.

-Chitra