KAJU CURRY (Cashew Curry)

INGREDIENTS

1 Chopped Onion

1Chopped Tomato

1 tbsp Ginger/Garlic paste

½ Cup Cashew soaked in Milk

1 tsp Chopped Cashew for Garnish

1 tsp Cumin seeds

1 tsp Turmeric pd

½ tsp Red Chilli pd

1 tsp Coriander pd

½ tsp Garam Masala pd

30 ml Cream

4 tbsp Cooking Oil

Chopped Green Coriander for Garnish

COOKING METHOD

Crush cashew in mixer with milk.

Heat oil in pan, and add cumin seeds.

Once it starts popping add onion and cook it till golden brown in color.

Now add ginger/garlic paste and cook it for another few minutes.

Then add chopped tomatoes in it.

Add water to make smooth gravy.

Now add all dry ingredients in it. Stir it on low heat.

Add more water if needed.

Now add crushed cashes in it. Cook it for another 5 minutes.

Now lower your heat and add cream in it. Stir it.

Serve hot with green coriander on top.

VEGETABLE PUFF PATTIES

INGREDIENTS

1 Puff Patties Sheet

2 Boiled Potaotes

1 Chopped Onion

1 Fined Chopped Carrot

½ Cup Green Peas

1 tbsp Chopped Ginger/Garlic

1 tsp Turmeric

½ tsp Red Chilli Pd

½ tsp Garam Masala

1 tsp Cumin seeds

1 tsp pounded Coriander seeds

Chopped Green Coriander

2 tbsp Cooking Oil

Salt to taste

1 Egg

COOKING METHOD

Before you start follow the instruction on the box and thaw the puff patties sheet according to it.

Peel and mash the potatoes.

Heat oil in a pan. Add cumin and coriander seeds in it.

Once it starts popping add ginger and garlic.

Cook it for few minutes, and then add chopped onion in it.

Cook it for another few minutes, now add all the spices and stir it.

Simmer your heat now add potatoes, carrot and green peas.

Mix it all together. Keep it off from heat and let be cool off.

Once it cool down add chopped green coriander and mix it.

Whisk egg with water in a bowl.

Preheat the oven for 400 Degree F.

Sprinkle flour on both side of patties sheet.

Roll it evenly and make 4 inch square out of it.

Take spoonful of mixture of potatoes and place it in the centre of the sheet.

Brush 2 sides of the sheet with egg.

Close it by lifting the 2 brush corner over the filling and press it tightly.

Apply some pressure on the side of corner so that it sticks together.

Brush with egg wash on top.

Bake it for 5-7 minutes until it golden brown in color.

Serve warm as snacks.

BABA GHANOUSH (Roasted Eggplant)

INGREDIENTS

1 Whole Eggplant

2 tbsp Roasted Sesame seeds

2 tbsp Sesame Seeds Oil
3 Cloves Roasted Garlic

2 tbsp Sour Cream

2 tbsp olive oil

Green Coriander for garnish
Salt and pepper to taste


COOKING METHOD

Preheat oven to 400 degrees F.

Make slight cut on the skin of the eggplant with the knife.

Lightly grease the eggplant.

Roast it for 20 to 25 minutes, turning occasionally, until it cooks.

Take a large bowl with cold water and cool the eggplant.

It’s easy to peel the skin before its cool down.

Place all the ingredients in an electric blender and puree.

Transfer mixture into a mixing bowl.

Garnish it with chopped green coriander on the top.

Serve Cold with Olive oil on top with the side of Chips or Toasted Bread.