Pinapple Gojju

Ingredients :

For masala:
2 tablespoons coconut
5-6 green chillies
4-5 red chillies
1/2 tsp methi seeds
1 tsp jeera
2 tsp coriander seeds
1 small bunch coriander leaves
1/2 tsp saunf
1 clove
2-3 peppercorns
1/2 can of chopped pineapple
1 tsp mustard seeds
1/2 sprig curry leaves
A pinch of hing (asoefetida)
1/2 tsp turmeric powder
1/2 tsp red chilli powder(optional)

METHOD:

1. Fry all the masala ingredients in a little oil, drain and blend into a smooth paste.Set aside.
2. Open a small can of cubed pineapple and drain the juice from the fruit.
3. Heat 4 tsp oil and add the mustard seeds.
4. When they crackle add crushed curry leaves and hing.
5. Immediately add turmeric and fry for half a minute.
6. Now add the fruit pieces and fry for 5 minutes.
7. Add the red chilli powder and fry.
8. Now add the ground paste and a little water.
9. Add salt to taste and take it from the fire when the mixture comes to a boil

Bhaingan Bhartha

Ingredients:-

1. 1 large eggplant
2. 1 medium o nion, finely chopped
3. 1/2 cup chopped coriander leaves
4. 2 tomatoes, chopped finely
5. 4 green chillies, chopped finely
6. 1 cup cooked green peas
7. 1 1/2 tsp dhania-jeera ( cumin -corainder) powder
8. 1 1/2 tsp red chilli powder
9. 1/2 tsp turmeric powder
10. 1/2 tsp amchoor(mango powder)
11. Salt to taste
12. 1 tsp sugar
13. 3 tbsp cooking oil

METHOD:

• Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
• This will take around 30-45 minutes at 400 deg F.
• Take it out of the oven and peel it.
• Mash the baigan and add the salt to it.
• Heat the remaining oil and add the chopped onion.
• Fry till the onions turns translucent.
• Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
• Now add all the spices and the sugar and fry for a minute.
• Add the baigan and mix well.
• Now add the peas and fry for a couple of minutes.
• Add the chopped coriander leaves and some water to get a thick consistency.
• Mix well.
• Heat through.
• Serve when hot with plain rice/paratha.

Puliyogare Mix

Ingredients:-

1. 1 cup fresh shredded coconut
2. 4 tsp coriander seeds
3. 2 tsp peppercorns
4. A pinch of hing(asoefetida)
5. 4 tsps peanuts, shelled and skinned
6. 2 tsp mustard seeds
7. 12 red chillies
8. 4 tsps white sesame seeds
9. 2 sprigs curry leaves
10. 2 tsp urad dal(black gram dal)
11. 1 tsp channa dal( bengal gram dal)
12. 8 tsp oil or ghee
13. 1 1/2 cups thick tamarind juice
14. 1 small piece jaggery or 1 tsp sugar
15. 2 tsp cumin seeds

METHOD:

• Roast the coconut and set aside.
• Roast the coriander, cumin, 6 red chillies, 1 sprig curry leaves, pepper, asoefetida, 1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic.
• Powder to a fine powder using a coffee grinder and set aside.
• Mix in the coconut gratings and powder once again.
• Set aside.
• Heat some oil and add the remaining musatard seeds, red chillies, urad dal, channa dal, peanuts, sesame seeds and curry leaves.
• When the seeds start crackling, add the tamarind juice and salt/jaggery.
• Mix well.
• Add salt to taste.
• The liquid will start boiling.
• Now add the powdered masala and simmer till you get a sticky masala.
• Heat through and cool.
• This will keep well for a month in a airtight container if refrigerated.