Baingan Bartha

Ingredients:

1)Brinjal -02nos
2)Boiled green peas - 1/2 cup
3)Onions - 2
4)Tomato - 1 
5)Ginger garlic paste - 2 tsp
6)Cumin seeds -  1 tsp
7)Green chillies - 3 nos
8)Garam Masala -  1/2 tsp
9)Turmeric powder - 1/4 tsp
10)Red chilli powder - 3tsp
11)Coriander for garnish
12)Oil - 2 tbps
13)Salt to taste


Method:
1)Brush little oil on the brinjal and prick it with fork roughly.
2)cook it in the oven for 15 mins or till the brinjal cooks completely
3).Remove the skin and mash the brinjal,keep aside.
4)Heat oil in a  pan,splutter cumin seeds and add chopped Onions and saute till they turn golden brown.
5)Add Ginger garlic paste,chopped green chillies and saute well.
6)Add chopped tomatoes and simmer for few mins till oil seperates out.
7)Now add in Turmeric powder,Red chilli powder,Garam masala
8)Saute for few mins and then add the mashed brinjal ,peas and salt to taste.
9)finish it when you have a thick consistency

Ennai Kathirikai

Ennai Kathirikai 

Ingredients

Ingredients:
Brinjals - 5 nos
Onion - 2 nos
Tomato - 2
Ginger garlic paste - 2 tsp
Green chillies - 5
Red chillies - 2
Turmeric powder - 1/4 tsp
Red chilli powder - 1 1/2 tsp
Coriander powder - 2 1/2 tsp
Mustard seeds - 1/4 tsp
Pepper corns - 1/2 tsp
Curry leaves - 15 leaves
Tamarind water - 1 cup
Sesame oil - 1/2 tbsp
Cumin - 1/2 tsp
Fenugreek seeds - 1/4 tsp

Salt as needed

Preparations:
Dry roast Cumin seeds,Fenugreek seeds and powder it coarsely.

Method:
1)Heat 1/2 tbsp of Sesame oil in a pan and add the brinjals and keep frying till the skin colour turns brown.Keep aside these brinjals and the remaining oil.
2)In the same pan,Heat 1tbsp oil and splutter mustard seeds,pepper corns.
3)Add grated onions and saute till they turn golden brown.Add Slit green chillies,red chillies and curry leaves.
4)Add Ginger garlic paste and keep frying till the raw smell leaves.
5)Now add the finely chopped tomatoes and saute till they turn mushy.
6)Add Turmeric powder,Red chilli powder and Coriander powder,Onion tomato paste and salt as needed,
7)Let the masala combine well and keep sauteing till oil separates out completely.
8)Add the brinjals and make sure the masalas coats the brinjals well and pour the sesame oil in which the brinjals were fried earlier.
9)Add tamarind water and let it boil for 5 mins.
10) Add water and adjust the consistency
11) finish with the roasted  powder and mix gently
12) Ready ti serve

Aloo Paratha

Ingredients

• 200 grams  Chapati Atta
  1/2  tsp chillipowder
  2  tbsp  Cooking oil
  1/2  tsp  cumin powder
  4  number  Green chillies
  1/2 bunch Green coriander leaves
  1/2 tsp Lemon juice
  1  number Onion
  3-4  number  Potato
   Salt as needed

Instructions

1. 1. In one pan sieve 200 gms atta. Add , cooking oil, and salt.
   2. Mix it well.
   3. Add grated potatoes, onion, green coriander leaves, green chillies & lemon juice mix it.
   4. Add little water to make a soft dough.
   5. Keep a side for about 10 to 20 minutes.
   6. Make frying pan (Tava) hot on medium heat.
   7. Take small ball from dough and roll it in circular shape .
   8. Place it on hot tava. When it gets little brown, apply oil or ghee.
   9. Turn it and again apply oil or ghee on other side.
   10. Keep turning simultaneously until it gets golden brown.
   11. Tasty Aloo Parathas are ready!!!

Spaghetti bolognese

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Ingredients

2 Tbsp olive oil 
1 onion, finely chopped 
2 celery stalks, finely chopped
1 carrot, grated
2 garlic cloves, finely chopped 
250g beef mince
1 tsp salt flakes
1 cup milk
½ cup tomato paste 
1½ cups white wine
1 Tbsp brown sugar 
Freshly ground black pepper 
Fresh nutmeg, grated 
2 fresh bay leaves 
500g dry spaghetti 

Method

1. Heat oil in a large heavy-based pan and add onion, celery and carrot. Cook over a low heat until onion is soft and transparent. Add garlic, beef and pork mince, and salt, then cook, breaking up mince with a large wooden spoon, until mince starts to brown. Do not overcook.
2 Add milk to pan and stir to combine. Cook over a low heat, stirring occasionally, for 15 minutes or until milk evaporates.
3 Add tomato paste, stir to combine, and cook for 3-4 minutes. Add wine,  sugar, pepper, nutmeg and bay leaves, and stir to combine. Bring slowly to the boil, reduce heat to low and simmer, uncovered, stirring occasionally, for 1½ hours. Remove bay leaves from sauce.
4 Cook spaghetti in a large quantity of rapidly boiling salted water until just tender. Drain, leaving a little cooking water clinging to the pasta. Return
pasta to pan, add a couple of large spoonfuls of sauce, and toss to combine. Serve spaghetti topped with remaining sauce.
Pass around parmesan with a hand grater so everyone can grate their own.

Penne Alfredo with Chicken and Broccoli

Ingredients

2 tablespoons of Extra Virgin Olive Oil 
3 boneless skinless chicken breasts
2 medium shallots- minced
3 cloves of garlic - minced
1/3 cup of dry white wine
1-1/4 cup heavy cream
1/2 cup of Parmesan cheese
4 cups of dry penne pasta
1-1/2 cups  fresh broccoli florets
Course salt and freshly ground pepper

Directions

1) Season Chicken breasts with salt and pepper. Heat a large skillet to medium-high then add olive oil. Once oil is hot, add chicken. Cook 12-15 minutes turning once. Once cooked, leave to rest for 5 minutes, then slice.

2) Bring a large pot of salted water to a boil. Add penne stirring occasionally. Cook to box directions. During the last 5 minutes, add broccoli. Now drain through a colander.

3) Meanwhile, heat another large skillet to medium heat; add oil. , add shallots. Cook about 4 minutes then add garlic. Cook another minute then add wine. Cook until wine reduces by half, about 4 or 5 minutes- eye it. Now lower burner to low heat. Add cream stirring occasionally until thickened about 3 to 4 minutes. Take skillet of the hob, then add cheese.  Stir until melted.   Add chicken, broccoli and pasta to skillet. Stir until combined then season with salt and freshly ground black pepper.

Spaghetti A la Vongole (Clams)

Ingredients

Clams                      500 gms
Spaghetti                 200 gms
parsley                     01 bunch
garlic                        01 clove
tomatoes                  250 gms
evoo                         50 ml
salt and pepper as required

Method
Boil the spaghetti in salted water and cool it 
Put clams in a large bowl and wash under running cold water
remove opened ones
place in a pan add 1/2 glass water and heat in a low flame until they all are open
Remove from pan and leave aside strain the cooking liquid

In another pan saute chopped garlic in oil add the tomatoes cook it with the clam juices
Add spaghetti to the sauce add clams and chopped parsley and freshly ground black pepper 
Toss it gently 

Spaghetti a la Caprese

This is a typical dish from Naples


Ingredients

Spaghetti                           - 500 gms
xtra virgin olive oil              - 50 ml
tomatoes                           - 500 gms
garlic                                  - 10 cloves
anchovies                          - 03 pcs de boned
tuna                                   - 01 can
black olives pitted              - 50 gms
Bocconcini                         - 100 gms
Basil                                  - 1 bunch
salt and pepper to taste


Method

Bring a large pot of water to a boil, and add pasta.  Cook until pasta is al dente, about 10 to 12 minutes. After the pasta finishes cooking, drain and put the pasta in a bowl, and toss it with 2 tbsp. of extra virgin olive oil.   Keep about 1/2 cup of the pasta water on the side.

While the pasta cooks, heat the 3 tbsp. of the olive oil over a skillet on medium heat.  Add the garlic and cook until the garlic becomes fragrant.  Add the sliced tomatoes, and slowly stir and flip as the tomatoes cook.  After the tomatoes have softened, about 4 minutes, smash the tomatoes with a wooden spoon to make a chunky tomato sauce.  Remove the skillet from the heat, and add the tomato sauce to the bowl, and stir to combine. 

Meanwhile crush anchovies ,tuna and olives and cook in olive oil

Once the tomato sauce is evenly distributed, add the diced bocconcini balls, fresh basil, and anchovy tuna mixture to the pasta, and toss it gently.  If the pasta seems dry, add the reserved pasta water in tablespoon increments.