Brinjal Rice - South Indian

Brinjal: 2 cups (small cube size)
Coconut shredded : 1/2 cup
Coriander seeds : 2 tbsp
Black Pepper : 1/2 tbsp
Fenugreek (Methi seeds) : 1/2 tbsp
Red chillies : 5-6
Mustard : 1 tsp
Bengal Gram : 1 tbsp
Asafoetida : 1/2 tsp
Turmeric 1/2 tsp
Salt to taste
Oil : 2 tbsp
Curry Leaves : few
Cooked Rice
Heat 1 tbsp oil in kadai and fry coriander seeds, methi, red chillies, bengal gram, shredded coconut and black pepper till golden brown.
Powder the same and keep
Heat 1 tbsp oil in the same kadai. Add mustard . when it crackles, add urid dall, bengal gram and fry till golden color. Add curry leaves. Add the chopped brinjal and fry till it gets cooked. Add salt, asafoetida, turmeric powder, saute for about 3-4 minutes. Now add the ground powder and fry for 2-3 minuts.  Mix it with required quantity of cooked rice.

Kaddhu (yellow pumpkin) Aloo Sabzi

INGREDIENTS:
1 Cup of cut pumpkin (small cubes)
1/4 Cup cut aloo
Puree of 2 tomatoes
Ginger Garlic Paste : 1 tsp
Fresh chopped coriander 1 tbsp
1 tsp Black Jeera
1/2 tsp Kalonji
1 tsp chilli powder
1 tsp Coriander Powder
Salt to taste
METHOD:
Heat 1 tbsp cooking oil. Add jeera and kalonji when it crackles add chilli and coriander powder.(shouldn't get burnt). immediately add gingergarlic paste and the tomato puree. saute it nicely. add half cup of water and put the potatoes. cook for 5 minutes and then add the pumpkin. add salt and cook till the vegetables get soft. add water if required. garnish it with chopped coriander

HARA BHARA VEG KABAB

INGREDIENTS:
Spinach: 1 bunch
Peeled peas : 1 cup
Boiled Potato : 4
Fresh Coriander
Fresh Mint
Green Chilli 2-3
Ginger
Garlic
Masala:
jeera
Coriander seeds
Chilli Powder
Salt to taste
 METHOD:
Boil water. Cook spinach for 1-2 minutes. Add the peas and cook for 1 minute. Transfer it to a bowl of cold water and keep it for 5-10 minutes. Then strain and keep it aside
Roast the jeera and coriander and powder
Mash the potatos.
In the mixer put half the qty of boiled potatoes,ginger,garlic, roasted jeera and coriander powder, green chilli
grind it to a fine paste. Add the spinach and peas and grind the same.
Transfer it in a bowl. Add the remaining mashed potatoes,corn flour,1/2 spoon of chilli powder and salt. keep it in fridge for 10 minutes. Make small balls and flatten it like tikkies.
Heat thava with oil and place the kababs on the tava . shallow fry like tikkies.
Serve it with mint chutney or sweet imli-date chutney

BABY CORN GOLDEN FRY

INGREDIENTS
Baby Corn : 10-15
Corn Flour : 3-4 tbsp
Gram Flour : 3-4 tbsp
Chilli Powder :
Turmeric Powder : 
Coriander Powder :
Chat Masala : 
Ginger Garlic Paste :
Salt to taste
Oil For Frying
METHOD:
Boil water in a Vessel. Add the corns and boil it for 5 minutes. Then transfer to a Bowl of Chill water Keep it for 5 minutes.
Drain the water.  Make a paste of chilli powder, coriander powder, amchur powder, a pinch of chat masala, turmeric powder, with cooking oil.  add the same to the corn and mix it.  keep it in the fridge for 10 minutes.
Batter: Mix corn flour, gram flour, with 1 tsp chilli powder , coriander powder, 1 tsp ginger garlic paste and salt adding chilled soda to the required consistency. keep it in fridge for 10 minutes.
Heat oil. When the oil is hot dip the baby corn in the batter and deep fry. Crispy golden baby corn ready. Serve it with sauce or mint chutney