KOOTU CURRY

Ingredients

1/2 cup Brown chickpeas cooked
1/2 cup Raw plantain peeld and cubed
1/2 cup Elephant yam cubed
1/4 cup Kashmiri chili powder
1/2 tsp Turmeric powder
1/3 cup Grated coconut
Salt to taste
Water- as required

To grind
1/2 cup grated coconut
2 cloves garlic
1-2 nos green chillies
1/2 tsp cumin powder
1/4 tsp pepper powder

For tempering

1 tsp Mustard seeds
2 nos Dried red chilli
few Curry leaves
Oil

Method

Grind together all the ingredients listed under ' to grid ' to form a coarse paste.Keep aside.
Dry roast 1/3 cup grated coconut over medium flame,stirring continuously until it turns brown.Keep aside.
In a pan,combine together cubed plantain, elephant yam ,chili powder,turmeric powder and  water.Cook until it is tender and water is almost absorbed.Add cooked chickpeas ,prepared coconut paste and salt .Mix well and cook for 1 or 2 minutes.Remove from heat.
Add the roasted coconut and mix well.
Heat oil in a pan and add mustard seeds,let it splutter.Add red chilies and curry leaves,fry for few seconds and pour it over the curry.
Serve with rice.

NYLON KHAMAN DHOKLA

Ingredients

1 1/2 cups besan
1  1/2 tbs rava
2 tsp sugar
1 tsp ginger-green chili paste
1 tsp lemon juice
3 tsp oil
1 tsp mustard seeds
1 tsp fruit salt (eno)
pinch asafoetida
few curry leaves
1 tsp chopped green chillies
coriander leaves for garnishing
green chutney to serve
salt to taste

Method

Combine besan, rava, sugar, ginger-green chili paste, lemon juice, salt with 3/4 cup water in a deep bowl and mix well using a whisk to get a smooth batter
Just before steaming, add fruit salt and mix lightly.
Pour the mixture immediately to a greased thali and spread by rotating the thali clockwise.
Steam in a steamer for 10-12 minutes or till dhokla are cooked. Keep aside.
Heat oil  in a nonstick pan and add mustard seeds.
When seeds crackle, add asafoetida, curry leaves, green chillies and saute on medium flame for 30 minutes.
Remove from flame , add 1/2 cup water and mix well.
Pour the tempering over prepared dhoklas and spread it evenly.
Cut into pieces, and garnish with coriander leaves and serve with green chutney.

CHEESECAKE

Ingredients

2 (8 oz) cream cheese (can use the less fat kind too)
2 eggs beaten
1 tsp vanilla
3/4 c. sugar
1 tbsp lemon juice
10-20 chocalate graham crackers

1/4 cup butter

 pinch cinnamon powder
topping of your choice

Method

Preheat oven to 350 degrees. 

Crush chocolate graham crackers, combined with a bit of melted butter and a dash of cinnamon and press into bottom of foil or cupcake liner.

Beat cream cheese, eggs, vanilla, sugar, and lemon juice. 

Pour batter into tins, bake 12-15 minutes. 

Let cool, and then refrigerate for a couple of hours. 

Garnish with your desired topping.

BRINJAL CHUTNEY

Ingredients

2 Brinjal 
1 Big Onion chopped 
1 Tomato chopped 
2" Ginger chopped piece
4 cloves Garlic chopped
1 or 2 (you can add red chillies instead)
Green chillies chopped 
3-4 Cashewnuts 
1 tbsp Roasted Bengal gram 
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds 
Salt to taste
1/2 to 1 tsp Tamarind paste- (adjust to suit your taste) 
2 tbsp Oil 
For tempering 
1 tsp Oil 
1/2 tsp Mustard seeds 
1/4 tsp Cumin seeds 
few Curry leaves
 pinch Asafoetida- 
1 Dried red chilli broken into pieces 

Method

Slice and deep fry the brinjal pieces to golden brown. Drain onto absorbent paper and keep aside. Heat oil in a pan and add mustard seeds and cumin seeds. When they start to splutter, add the cashewnuts and roasted bengal gram and saute for a few seconds. 
Add the chopped onion and saute till pink in colour. 
Add the chopped ginger, garlic and green chillies and saute till a nice aroma comes. 
Add the chopped tomatoes and saute till oil separates. 
Add the fried brinjal pieces and salt and mix well. Cover and cook on low heat for 5 minutes or till well blended. Switch off heat and let cool. 
Add tamarind paste and grind the mixture to a fine, smooth paste. 
In another pan, heat oil. Add the mustard and cumin seeds. When they start to splutter, add the asafoetida and stir for 3 seconds. Now add the red chilli pieces and curry leaves and stir for a few seconds. 
Switch off heat and pour this over the chutney. Serve with rice or Idli or Dosa.