MASALA BAINGAN (SPICY BRINJALS)

Ingredients:

1. Brinjals                         500 gms, small and round
2. Tomato                        300 gms, chopped
3. Onion                           1, chopped
4. Coconut                       150 gms, grated
5. Sesame seeds           3 tablespoons
6. Ginger, garlic paste   1 tablespoon
7. Chilli powder               1 tablespoon
8. Coriander powder      3 tablespoons
9. Garam masala            2 tablespoons
10. Turmeric powder         ½ tablespoon
11. Poppy seeds               ½ tablespoon
12. Cloves                          3
13. Bay leaf                        3
14. Cardamoms                2
15. Coriander leaf             a little
16. Mint leaf                       a little
17. Oil                                 7 tablespoons
18. Salt                               to taste
    

1. Roast the sesame seeds and the poppy seeds till brown and pound them well.
2. Fry the onions in the oil till brown.
3. Grind the sesame, poppy powder, tomatoes and coconut gratings into a fine paste.
4. Cut the brinjals into long and thin slices.
5. Fry the brinjal pieces till soft.
6. Add cloves, cardamoms and bay leaves to oil and also the coriander and mint laves for flavor.
7. Add ginger, garlic paste, coriander powder and fry for a minute.
8. Add the ground masala paste to the above and fry for 3 minutes.
9. Add chilli powder, salt, turmeric powder and garam masala and fry till the oil floats on top.
10. Add the fried brinjals and cook on low heat for a few minutes covered.
11. Garnish with coriander leaves and serve hot with chapattis.

KESAR PHIRNI (Rice and milk based sweet)

Ingredients:

1. Milk                         500 ml
2. Sugar                      50 gms
3. Rice flour                75 gms
4. Saffron                    a few strands
5. Cardamom             green, 8 nos
6. Pistachio                25 gms
7. Almonds                 25 gms

Method:

1. Boil the milk so that it reduces to half its quantity.
2. Add the rice flour to this and mix well so that no lumps are formed.
3. Add the sugar and cook for sometime so that the sugar dissolves.
4. Dissolve the saffron in warm milk and add this to the above mixture.
5. Pour the phirni in earthen bowls and garnish with pistachios and almonds.
6. Allow it to cool and set in the refrigerator and serve cold.

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