Ginger chutney

Ingredients:

1 cup cut ginger

1 cup crushed jaggery

1 lemon-sized tamarind

1 tsp fenugreek

1/4 tsp mustard seeds

1/4 tsp cumin seeds

A pinch of turmeric powder
11 red chillies

1/4 tsp fennel seeds (somph)

A few curry leaves

Salt to taste

Method:

Fry red chilies, fennel seeds and fenugreek seeds. Once fried add the cut ginger and sauté for a few minutes.

Blend the above mixture along with turmeric, tamarind and jaggery.

Fry mustard seeds, cumin, curry leaves, then add the blended mixture and salt to taste. Sauté for a few minutes until the water evaporates.
Serve hot as an accompaniment.

---

Methi paneer kulcha

Ingredients:

2 cups wheat flour

1 packet paneer

1 bunch methi (fenugreek) leaves

1 tsp cumin powder

1 tsp chili powder

1/2 tsp black pepper powder

2 tsp oil

Olive oil spray

Salt to taste

Method:

Make chapati dough with salt and chili powder and set aside.

In a pan, add oil and scramble paneer and methi with red chili powder, jeera powder, and black pepper powder. Sauté until cooked with salt. 

Make round balls of the dough and roll into round, flat chapatis. Fill with paneer and methi mix, fold it in and roll until it looks like a long cigar. Then take one end and roll it into a circular shape and close the other end. Lightly flatten and roll on top to make a small round.

Put on flat pan and spray olive oil on both sides of the chapati. Cook on both sides until golden in color and remove from pan.

Serve with ketchup, chili sauce or by itself.

Thai eggplant curry

Ingredients:
2 Japanese eggplant cubed (can use other kinds)
1 large onion cubed into large pieces
1 green chili slit open
1 tbsp fresh ginger finely chopped
1 tsp red chili flakes
2 tbsp peanut butter (can use peanut, cashew or almond butter)
1 tbsp soy sauce (optional)
2 cups coconut milk
1/2 tsp turmeric
2 tbsp peanut oil (can use sesame or other kinds of oil)
1 tbsp of sugar
Salt to taste
Handful of cilantro chopped

Method:
Heat up the oil in a wok. Add the diced onions, green chili, ginger, turmeric, red chili flakes and saute until onion turns golden. Add peanut butter paste and soy sauce. Saute for a couple of minutes, then add a little water and the cubed eggplant. Cover and simmer. Stir occasionally. When eggplant is tender add the coconut milk, salt to taste and 1 tbsp sugar, if sweetness is desired. Simmer for 10 minutes until the curry comes together. Garnish with chopped cilantro on top and serve with rice.