QUBANI KA MEETHA

Apricot       G        500               

Sugar           G       100               

Almonds     G        25                  

Cashewnuts  G   25

PROCEDURE    

                                                         

1.      Deseed apricot and cut into pieces

2.      Cook apricot into sugar syrup and water till it gets mushy.

3.      Serve it with cream and garnish with slivered almonds and cashewnut

4.       Note: Can be served with vanilla ice cream

                          

                                                                           GARNISHING

BAGHARA BAIGAN

Onion                 G       300                                                                                                      

Ginger paste  G        15                                                                                                         

Garlic paste   G       15                                                                                                         

Tamarind           G        80                                                                                                         

small brinjal G       250                                                                                                      

Kalongi             G         5                                                                                                            

Mustard Seeds       G        5                                                                                                            

Turmeric powder    1 tbsp                                                                                                 

Red chilli powder   1 tbsp                                                                                                 

Coriander powder  2 tbsp                                                                                                 

Coconut powder     G       70                                                                                                         

Sesame seeds             G       50                                                                                                         

Peanuts                       G      100                                                                                                      

Curd                             G        50                                                                                                         

Coriander fresh    G        50                                                                                                         

Salt                                To taste                                                                                           

Oil                                  ml     100                                                                                                         

Curry leaves            G        10                                                                                                         

Whole red chillies G          5

procedure              

1.      Chop onions. Make paste of ginger and garlic

2.      Dry Roast coconut, sesame seeds and peanuts separately. Remove the skin of peanuts and make fine paste of all ingredients

3.      Take a vessel add oil, add kalongi, mustard seeds, whole red chillies and curry leaves

4.      Add chop onion and cook till golden brown color

5.      Add ginger garlic paste and powdered spice.

6.      Add paste of coconut, peanuts and sesame seeds and then add little water. Allow to boil. Whisk curd in separate bowl and into gravy. Make sure while adding curd remove the vessel from flame. So that the curd should not split.

7.      In a bowl mix all powdered spices along with salt and stuffed this masala into brinjal by cutting criss cross marks at the bottom

8.      Pan fry those brinjal and when cooked put it into gravy

9.      Finish the dish by adding little tamarind pulp.

Garnish the dish with chop coriander