Ladiesfinger (okra) -Cashewnut curry

Ingredients

1/2 kg Ladies finger or okra

1/2 cup cashew nuts

3 onions

2 tomatoes medium size

a pinch of turmeric

1 tbsp dhaniya, jeera powder, red chilli powder as per taste

salt

1/2 spoon sugar

4 tbsp of oil

coriander leaves for garnishing

Method

Wash okras and then cut into small pieces.

Add 3 spoon of oil in a kadai and fry them.

Once is fried add some salt to the mixture.

Soak cashew nuts in hot water and blend to a smooth paste.

In a kadai or Yoke add a spoon of oil,then fry onions until golden brown.

Then add tomatoes and cook till the water evaporates.

Add the Masala like Dhaniya, Jeera powder chilli,turmeric and fry for a minute.

Then add the cashew nut paste and mix well.

You can add some water and cook well.

Once it stats boiling add the sugar and some salt as per your taste.

Finally add the okra to this mixture and cook for 2 to 3 minutes.

The okra cashew curry is ready to be served.

Garnish with coriander leaves

Stuffed Brinjal Paneer Special

Ingredients

6 long firm healthy brinjals

1/2 cup paneer grated

1/2 cup processed cheese grated

1 potato

1 capsicum

1 tomato

1/4 tsp. ground pepper

1/4 tsp. chilli powder

salt to taste

1 tsp. butter

Method

Parboil potatoes, slit them into very thin slices, keep aside. Cut capsicum and tomatoes into very thin slices, keep aside. Slit brinjals in half lengthwise. Remove stems. Sprinkle them with salt and pepper.

Apply a little butter to your palms. Rub gently with hand to coat all over withbutter,salt and pepper. Keep aside for 5-7 minutes.

For Pouring Sauce:

Mix all ingredients in a heavy deep pan. Cook, stirring continuously, till a thick creamy sauce is obtained. Keep aside.

To Proceed:

Place one slice of brinjal. Arrange slices of tomato, capsicum, potato over it. Sprinkle salt, chilli powder and a little cheese. Repeat for all brinjals. Tie each with some twine, arrange in an ovenproof shallow dish. Bake in hot oven (250

oC) for 5 minutes or till tender. Carefully remove strings. Pour sauce over brinjals, saving some for garnishing. Sprinkle remaining cheese all over. Bake again in hot oven at same temperature till cheese has melted.