Instant Elderflower Cordial

 Ingredients:

1. Freshly picked elderflower: 2 bunches

2. Water : 2cups

3. Honey: 4 tblps

4. Ginger: pinch funky grated

5. Lemon: 1

Procedure:

1. Clean the freshly picked elderflower and remove stems.

2. In a clean vessel boil water and add the flowers. Let it boil for 10 min.

3. Keep the vessel out from heat and add freshly grated ginger. Let the mixture cool with lid closed.

4. After couple of hours filter the mixture and add honey and lemon juice. Mix well and store in a airtight jar.

5. Enjoy with fresh cold water or soda is the my fav option. Mix in 1:4 ratio. 

Dum aloo 2

Ingredients: 1. 300g Small Potatoes 2. A pinch of Asfoetida 3. 1/2 tsp Turmeric Powder 4. 1 tsp Chilli powder 5. 1 Medium size onion (chopped) 6. 1 cup yoghurt 7. 2 Bay Leaves 8. 1 tsp Ginger garlic paste 9. 4 tbsp Ghee or oil 10. Salt to taste 11. Kasuri Methi 12. 3 tomatoes 13. 8 cashews 14. 1 tsp Cumin seed 15. 1 tsp Sugar ( optional) 16. 1 tsp garam masala For Masala: • 1 tsp Cardamom powder • 1 tbsp Coriander Powder • 1 tbsp cumin powder • 1/2 tbsp Clove powder • 1 tbsp Cinnamon powder 1) Boil skinned potatoes till the skin can be easily removed in salt water. Keep it aside. 2) Remove the peel from potatoes and prick them. 3) Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside. 4) Add chopped onion and ginger-garlic paste to the remaining oil. once onions are taslucent add cashew and chopped tomatoes. Cook till tomatoes are mashed. 5) Grind the above mixture into paste once cooled. 6) Add oil to a heavy bottom pan and add cumin seeds. Add bay leaves, asafoetida, chilli powder. Add onion paste and masalas. Also add Yoghurt. 7) Keep stirring continuously, add water if the gravy appears too thick. 8) Adjust salt, add turmeric and garam masala and sugar. 9) Cook till oil separates. 10) Now add pricked potatoes to this gravy and cook in till potatoes absorb the spices. 11) Add Kasuri Methi and switch off and close the lide. 12) Garnish it with fresh coriander leaves.

Gutti vankaya with dry coconut

Ingredients:
1. 200gm round brinjal.
2. 4 tbsp dry coconut.
3. 2 tsp salt.
4. 1 tsp red chilli powder
5. 1/2 tsp turmeric
6.  1 tsp jeera.
7.  1 tsp coriander powder.
8. Curry leaves.
9. Oil

Procedure:
1. Cut the brinjals making plus size but not cutting completely.
2. Soak them in salt water.
3. Grind all other ingredients except oil into fine powder.
4. Fill the powder in the brinjals.
5. In the wok, heat oil.
6. Drop each brinjal slowly and close the lid.
7. Let it cook for 5 mins. Turn the brinjals and let them cook all over.
8. Add the left over powder to the wok.
9. Try not to burnt the gravy. Add little water if needed.
10. Garnish with coriander leaves.
11. Serve with hot rice.

Eggless Banana Muffins with flaxseeds

Ingredients:
1. 2 cups atta/wheat flour
2. 1 cup sugar
3. 1 cup Butter
4. 2 bananas (mashed)
5. 1 tsp baking powder
6. 1/2 tsp soda bi carbonate
7. 1/4 cup Milk

8. 1 tbsp flaxseeds ( grounded and mixed in 3 tbsp water)

9. Just for flavor : pinch of cardamom powder & black pepper powder

Prcedure:
1) Mix atta, baking powder, soda and sieve them together.
2) In a bowl mix sugar, butter and milk and fold them
3) Add atta mixture slowly with milk mixture. Also add mashed bananas in this mixture
4) Just fold all ingriedents in one direction
5) Now put the batter in greased and dusted muffin cups up to 3/4.
6) Bake for 20 to 30 min at 180 °C
7) Check with a knife by from center ,if knife comes out clean then cake is baked, if not then give it some more time.
8) When baked , let it cool and then remove from cups as if you remove it hot then it will not come out whole.

Begun Bhaja | Baingan Bhaja

Source https://www.vegrecipesofindia.com/baingan-fry-baingan-bhaja-eggplant-fries/

ingredients (1 cup = 250 ml)

• 1 large eggplant cut into half inch round slices (baingan or aubergine)
• 1 teaspoon chili powder
• ½ teaspoon turmeric powder (haldi)
• 1 teaspoon garam masala powder(optional)
• 1 teaspoon dry mango powder or amchur powder (optional)
• rice flour as required
• salt as required
• mustard oil for frying, you can also use sunflower oil

how to make recipe

1. Rinse the eggplant (baingain) well in water. Pat dry with a kitchen towel.
2. Now slice the eggplant in 1/2 inch thick roundels.
3. Soak these slices in salted water for 15-20 minutes. Remove and pat dry all the slices.
4. Now add all the spice powders and salt and mix the slices well. Marinate for 5-7 minutes.
5. Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour. Dust off the extra rice flour.
6. Now pan fry the baingan slices till crisp and golden brown on both sides.
7. Drain baingan slices on paper tissues.
8. Serve Baingan Bhaja hot with yogurt or any yogurt dip and some bread or rotis or naans.

Dosakaaya kalchi roti pachadi

Ingredients:
1. Yellow cucumber
2. Chana dal( senaga pappu): 2 tbsp
3. Urad dal(minnap pappu): 1 tbsp
4. Mustard seed (aavalu): 1 tsp
5. Oil: 2 tbsp
6. Green chillies( Pachi mirchi):  6
7. Curry leaves( karivepaku): few
8. Pulped Tamarind ( chintapandi): lemon size
9. Turmeric: 1tsp
10. Salt: as per taste ( 2 tbsp)

Procedure:
1. Clean and put the cucumber on the stove directly on medium heat.
2. Keep turning the cucumber till it's cooked and completely black. Remove from stove to a plate. Let it cool.
3. Once cooled remove the skin and check for taste ( if it's bitter). Mash the cucumber or cut into 2" pieces.
4. In a pan heat oil. Fry chanadal, urad dal, mustard seeds till brown. Remove from heat and let it cool.
5. Grind the chanadal mix till fine powder.
6. Add green chillies, Curry leaves, salt, turmeric to the powder and grind them.
7.  Add cucumber and grind slowly.
8. Finally add Tamarind and grind/mix slowly.
9. Serve with hot rice and ghee.

Sweet Kachori ( Gujarathi style)

Ingredients:
1. Maida: 2 cups.
2. Ghee: 4 tbsp
3. salt: 2 pinch
4. Grated fresh coconut: 1 cup
5. Grated Jaggery: 1/2 cup
6. cardamom powder: 1/2 tsp
7. Oil: for deep fry

Procedure:
1. In a mixing bowl, add maida and mix in salt, mix ghee 1 tsp at a time. Mix well till the mixture is crumbly.
2. Make the mixture into firm dough by adding water slowly.
3) Roast grate coconut in a kadai till it turns into light brown.
4) Add jaggery to it and cook till they mix together properly and leave the kadai. Add the cardamom powder and off the stove. Let it cool.
5. Make small ball to make puri with the maida dough. Roll into thin puri.
6. Make small marble size balls with the coconut mixture.
7. Put the coconut balls into the puri and cover them neating.
8. Make neat laddos to avoid opening while frying.
9. In a pan heat the oil for deep fry.
10. Put each laddoo one after another slowly. Fry till they change into golden brown colour.
11. Remove into a plate and let the cool.