Kitchen Archive

Aubergine/ baigan  Aloo Any form of mangodi -moong,urad, spicy amritsari Tomatoes Ginger  1. In a pressure cooker add some mustard oil and shallow fry the mangodies, and remove.  2. Add some more mustard oil and heat, add panchphoran seasoning, curry leaves, asefoeteda, green chillies 3. Add the aubergine and fry for some time, add potatoes and tomatoes and fry, add salt, turmeric and any sabzi masala or garam masala of your choice, add mangodi and water, put the pressure cooket lid.  Let it cook till pressure builds, simmer for 10 mins and switch off the gas.  4. Once pressure release add fresh dhaniya and enjoy with chapati, parantha, poori or kachori. The proportion of vegetables, mangodi or tomatoes can be varied as per choice..it always results in a great curry!

1. Cook maggi 2 pkts as per instructions  2. Chop and saute onion, garlic, ginger, green chillies optional 3. Add frozen green peas, carrots to it and add salt, saute till peas are soft 4. Add some garam masala for flavour 5. Serve with base layer of lettuce, then peas you cooked, topped with maggi

Cut broccoli in large chunks Cut chunky strips of carrots Add olive oil, salt Roast for 10 mins Boil eggs separately  Serve the veggies with boiled eggs on the side, salt and pepper to garnish. I added some peri peri too :)

Soup: 1 small pumpkin 2 onions 1 leek 4 carrots 4-5 cloves of garlic Seasoning Olive oil 2 tbspn Cumin seeds Fennel seeds Mustard seeds Chille flakes 1. Cut and roast the soup ingredients in the oven till a little soft, it took 10 mins 2. Let it cool and blend into a puree, use water as required 3. Heat oil in a pan, add seasoning cook for few minutes. 4. Add the blended contents, cook till it boils, add salt to taste 5. Serve and enjoy!