Spicy Kathrikkai

Ingredients:

• Brinjal 500 g
• Oil 3 tbsp
• Mustard 1 tsp

Spice Mixture:

• Red chilli 6
• peppercons 1/4 tsp
• cumin seeds 1/2 tsp
• coriander seeds 1 tbsp
• channa dal 1 tsp
• urad dal 1 tsp
• tamarind 2 scales
• salt 1 tsp
• tumeric powder 1/2 tsp

Peanuts 1 tbsp

Method

• Cut Brinjal into quarter pieces
• To prepare the spice mixture,
  • Dry roast peppercorns, cumin seeds and tamarind . Transfer it to the mixie
  • In a few drops of oil, roast red chilis on a low flame and transfer to the mixie
  • Lightly roast coriander seeds and add to the spice mix.
  • Roast channa dal and urad dal till golden in color and you can get the aroma
  • Transfer to mixie .
  • Add salt and turmeric powder and blend to a fine powder.
  • Set aside in a plate
• Roast the peanuts for a few minutes and coarsely powder in a mixie
• Heat oil in a wok and let the mustard seeds splutter. Add 2 sprigs of curry leaves.
• Add brinjals and saute on a low flame till cooked.
• Sprinkle a few drops of water to keep brinjal moist while cooking
• Add spice mixture when almost cooked and stir well
• Towards the end add the peanut and stir well

Chocolate Orange Cake

Ingredients

• 2 cups APF
• 1/2 cup unsweetened cocoa powder
• 1 cup yoghurt
• 1/2 cup oil
• 1 cup powdered sugar
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/2 cup orange juice
• zest of 1 orange – Approx 1 tsp
• Pinch of salt

Method

• Sift together the dry ingredients – APF, baking powder , baking soda , cocoa powder and a pinch of salt.
• In another bowl, mix together oil and curd to get a smooth emulsion.
• Add sugar and orange juice ; Whisk well.
• Add orange zest and mix lightly.
• Fold in the dry ingredients gently.
• Pour into a greased pan dusted with cocoa powder. Sprinkle chocolate chips on the top , if desired.
• Bake in preheated oven at 180 deg for 35 mins or till the skewer comes clean.
• cool for ten minutes before removing from pan.

Manga Pisiral

Ingredients

• 2 medium-sized mangoes
• 1 tsp red chilli powder
• 1 tsp salt
• 1/2 tsp fenugreek-seed powder
• 1 tbsp Oil (preferably sesame)
• 1/4 tsp asafotida
• 1 tsp mustard seeds

Method:

• Dice the mango fine with the skin if it is tender and transfer to a bowl.
• Add salt to the mango.
• Heat oil in a wok and temper the mustard seeds till they splutter
• Reduce the heat, add chilli powder , fenugreek powder and asafotida.
• Transfer the contents of the wok to the bowl and mix well.