Pineapple Juice

Ingredients:
Pineapple peeled and coarsely chopped
Few drops lemon juice
Black pepper little
Salt little
Few mint leaves
Cold water as per requirement

Preparation:
Blend all ingredients together into puree strain and serve immediately.

Vangi Baath (Brinjal Rice)

Ingredients:

Brinjal/egg plant - 200gms

Onion - 2 no.s

Basmati / Long Grain rice - 1 cup

Oil - 100 gms

Channa dal - 2 tsp

Urad dal - 1 tbsp

Curryleaves - 2 Leaves

Asafoetida - 1 tsp

Coriander seeds - 1 tbsp

Redchillies - 4 (dried)

Cooked green peas - 1/4 cup

Garam masala powder

Grated dry coconut - 3tblsp

Whole spices:

Green cardamom - 4

Cloves - 3

Cinnamonstick - 1" piece

Garnishing:

Corianderleaves - 2 tbsp

Peanut - 100gms

Cashewnuts - 1 tblsp

Ghee - 2 tbsp

Lemon - 1 or 2

Preparation:
1. Heat ghee in a kadai and fry both the dals & red chillies till the dal turns light brown.

2. Mix this with dry coconut after removing from stove

3. Powder the spices after cooling it down

4. Dice the brinjals lengthwise into 1 inch pieces & soak it in water

5. Cook rice and allow it to cook. Separate the grains and add a little ghee to it.

6. Chop onions into small pieces & keep it aside

7. Heat oil in a deep frying pan and fry brinjal and onion separately with little salt , drain and keep aside

8. Grind the cardamom,cloves & cinnamon into fine powder

9. Heat oil & fry the seasonings and then add Asafoetida & brinjals & onions

10. Reduce the heat, add cooked rice and fry for sometime and add cooked peas, powdered spices.

11.Remove from fire, add garam masala powder and garnish with fried peanut and cashewnuts and chopped fresh corianderleaves.

12. Squeeze juice of lemon & mix well.

*****For Combination: Yogurt is Excellent for this Recipe*****

Tomato Soup

Ingredients:
Tomatoes (medium size) - 8
Water - 3-1/2 cups
Butter - 1/2 tbsp.
Black pepper powder - 1/4 tsp.
Red chilli powder - 1/4 tsp.
Bay leaf

cumin powder - 1/2 tsp
Ginger-garlic paste - 1/4 tsp.
Salt to taste
Cream for garnishing - 2 tbsp.

Preparation:
1.Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until tomatoes become tender. You can also pressure cook it (wait for 2 whistles and then switch off the gas).
2.Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin.
3.Heat butter in a pan.
4.Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
5.Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
Serve hot. Garnish it with cream separately in each bowl.

*******Fried Bread Pieces are Good Combination For Tomato Soup********

Stuffed Okra with Besan

Ingrediants:

Small Okra - 250 grams

Besan - 1tbsp

Salt to taste

Fennel powder - 1tsp

Turmeric powder - 1/2 tsp

Chili powder - 1/2 tsp

Cumin powder - 1tsp

Garam masala - 1/4 tsp

Coriander powder - 1tsp

Oil - 1/2tbsp

Preparation:

1. Wash okra and dry on a tissue papers. Cut off head and tail and slit lengthwise on one side.
2. Take 1/2 tbsp oil in a pan and roast besan. When besan changes color, add all the spices and roast with besan. Turn off the heat when besan turns red. Let it cool. Add salt.
3. Fill the besan mixture in okras.
4. Heat 1 tbsp oil in a pan and add stuffed okra. Cover and cook on low heat till cooked.
5. Remove the cover, increase the heat and stir- fry okras for some time so they become crisp. Just see to it that they don’t get burned.

Vegetable Manchurian

Ingredients:
Grated Cabbage - 2 Cups
Grated Carrots - 2 Cups
Chopped Spring Onion -1
Chopped Green Chilies - 3
Crushed Garlic Flakes -3
Corn Starch - 2 tbsp
Oil for deep frying
Soya Sauce - 1 tbsp
Salt to taste
Pepper Powder - 1 tsp
Sugar - 1 tsp
A pinch of Ajinomoto
oil - 2 tbsp

Coriander for garnishing
Preparation of vegetarian manchurian :
1.Mix grated cabbage and carrots and squeeze the water out from them.
2.Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp corn starch and add few chopped chilies and little salt to it.
3.Make small balls of the mixture .
4.Heat the oil in a wok and deep fry the balls till golden brown, drain and keep aside.
5.Now in a separate pan heat 2 tbsp oil.
6.Saute garlic, green chilies and spring onions.
7.Add Water, Salt, Pepper Powder, Ajinomoto, Sugar and Soya Sauce and Bring it to a boil.
8.Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
9.Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

10. Garnish with coriander. Serve hot.