Gobi baingan aalo sukhi sabji

Ingredients:
Potato - 3 medium(cut into desired sizes)
Cauli - 10 florets
aubergine(baingan) - 8 small
tomatoes - 1.5 medium
tadka - mustardseeds,fennal(saunf),carromseeds(ajwain),
onion seeds(kalongi),fenugreekseeds(methi)
red chilli - 2 whole(as per taste)
bayleaf - 1
turmeric - 1/4 teaspoon
salt to taste
corriander leaves chopped
Preparation:
Heat oil in kadai(wok),put 1 tea spoon of tadka,red chilli and bay leaf. put potatoes and stir it for 2-3 mins add cauli florets ,little turmeric and salt to it stir it for 3-4 mins and then add baingan.....when it is about to done add tomatoes and stir it untill the tomatoes mix to the veggie..finally add corriander leaves and serve with hot chapati or naan or sattu parantha

Thepla

Ingredients:
Wheat flour: 2 cups
Oil: 2 tea spoons
Curd: 1 cup
Turmeric powder: 1/2 teaspoon
Chilli powder: 1.5 teaspoon
Coriander powder: 1 teaspoon
Salt to taste

Method:
Mix all the above ingredients into a dough. You can sprinkle some water if the curd is not enough. Not make thin rotis out of this dough and cook them with little oil on both sides like parantas.
They will come out very soft and do not go bad for longer time, so you can cook and store them.

Tip of the day :)

If an egg is boiled for 7 min, its yolk will get a bright yellow color(rather than pale yellow) and it will not be watery(like half boiled) at all....also it will be nutritionally healthy than a hard boiled egg.

Pineapple cake

This is a very beautiful and yummy cake. My husband's colleague got this cake to office for a potluck. He came home and described the cake so nicely that....that I got the recipe and tried it..I got this recipe from food network website, but i split the ingredients to half(that's why the measurements of ingredients sound weird), since the reviews said that it was too much batter for one cake.

INGREDIENTS:
1.5 cups All purpose flour
1.125 cups Sugar
1.5 cups butter, 1/4 cup melted butter.
2 eggs
1/2 teaspoon vanilla extract
1 teaspoon baking powder
0.125 teaspoon salt
0.625 cups buttermilk
0.75 cups brown sugar
1 can pineapple with juice (well drained)
Reserve 2 table spoons juice for frosting.
Chopped pecans for garnish.

Pineapple butter cream frosting:
1/2 cup butter softened.
2 table spoon pineapple juice reserved.
3.5 cups confectionery sugar.
Beat above ingredients in a large bowl till well combined.

METHOD:
Preheat oven at 350F.
Spray the pan with cooking spray and sprinkle some flour.
In a large bowl, beat 1/2 cup butter until creamy. Gradually add sugar, beating until fluffy. Add eggs at a time. Now add vanilla essence.
In a small bowl take flour+ baking powder+ salt
Add flour mix into egg mix, alternating with buttermilk, beginning and end with flour.
Now comes the fun part:) Spread brown sugar in the cake pan. Pour melted butter (1/4 cup) over the brown sugar evenly. Arrange pineapple slices over the brown sugar.
Pour batter on top of it and bake for 40-45 min.
After baking cool the cake for 10 min, and invert the cake onto a base.
Frost the side with Pineapple butter cream frosting and press chopped pecans on sides.

Mint Corrander Chutney

Ingridients:
Mint 1 bunch
corriander 1/4 bunch
yoghurt 1/2 cup
Garlic 1 clove (optional)
onion 1/4 mediun
green chillies as per taste
l ime 1 medium
Ginger 1/4" (optional)
salt to taste
no seasoning required
Preparation :
put all the ingridient in blender and do whatever u want blend it grind it or mix it or do anything to make it a smooth paste. And your delicious chutney is ready to serve it with anything you would like to eat.......

Tomato chutney......On demand ;)

INGREDIENTS:
Tomatoes-3: Wash and chop finely
Red chilli- 2-3
Garlic- 5 flakes
onion- half
tamarind- small amount- soak in warm water and take the waste off.
salt
oil
curry leaves- 7-9
Coriander leaves- 1/4 bunch (optional)

For tadka:
Mustard seeds
urd dhal- 1 teaspoon
Asafoetida- 2-3 pinches

METHOD:
Take oil in kadhai, add red chilli, garlic and then onion. fry till it becomes translucent. Add tomato and fry till they become soft and moisture evaporates. Switch off the flame and add tamarind and curry leaves, coriander leaves and salt. Let it cool and grind to coarse paste. Put tadka and mix in chutney.

Tips

I have three small tips for today.

1. Boiling potato in microwave: Take a potato wash it and make 5-6 cuts in it by poking a knife into it. Wrap the potato in a plastic food wrap or you can use a plastic bag also(This helps to keep the potato moist and not dry off). Keep the potato in microwave for 2 min(this time may vary depending on the power of microwave and size of the potato). Let it cool and peel.

2. Sometimes when you eat pineapple it irritates your mouth and throat. To avoid this after peeling the pineapple I rub some salt on it and wash it in running water. Doing this also makes it more tasty by giving it a slight salty flavour.

3. Whenever you are heating ghee for tadka, heat it on a high flame till it smokes and then reduce the flame to low for sometime and then add masalas to it. This process increases the flavour of ghee.