Thai spicy eggplant

Ingredients
500 gm Thai/small eggplants
2or 3 fresh green/red chilies
3 tbsp oil
2 cups vegetable stock
1 cup bamboo shoots cut into thin strips
salt to taste
1 tsp freshly ground pepper

Wash, dry & cut the eggplants into halves. wash chilies & cut lengthways. Lightly prick the eggplants so that they do not burst during cooking.
Heat the oil in a pan & add chilies. Then add the eggplants & fry on all sides for 3-4 min until they are brown.
Add the veg stock, salt , bamboo shoots & cook for another 3-4 min until done.
Season with freshly ground pepper & serve hot.

Goes well with rice. Try it out.

Thai Shrimp Salad (hot & tangy)

Ingredients
100 g shrimps
1 fresh green chilly
2 cloves of garlic
3 tbsp of peanuts
3 tbsp of oil
2 tbsp of fish sauce
1/2 tsp of red chilly powder( as per your requirement)
1 tbsp of soy sauce
1lime, juiced
coriander for garnishing
salt to taste
4 medium sized babycorns
2 to 3 medium sized cabbage leaves/ lettuce
freshly ground pepper (as per your requirement)
1 & 1/2  cup of macaroni

Wash, clean & deseed the green chilly & chop.Peel & finely chop the garlic. Chop the peanuts & roast it on a dry skillet.
Boil water, add macaroni & cook until just done.Add oil , mix well & drain. Refresh with cold water & keep aside.
Wash & boil babycorns & cabbage for 3 min. Refresh with cold water. Drain and cut the babycorns into thin diamond shapes. Do not break the cabbage leaves. If you use lettuce , you do not have to boil.
Wash & prepare the shrimps & fry it in hot oil. Lower the heat & add fish sauce, chilly powder, pepper, green chilly, garlic, soy sauce, lime juice & salt to taste. Fry it for a second & keep aside. Take a bowl & mix the shrimp sauce with macaroni & babycorns. Garnish with coriander leaves & sprinkle roasted peanuts.

You can have this salad hot or you can refrigerate it & have it cold.

Macaroni Salad

Ingredients

3/4 cup of Macaroni
5 to 6 french beans
2 medium sized baby corns
1/2 medium sized red/green capsicum
1/2 medium sized onion
2 tbsp of Mayonnaise
1tsp of red chilly flakes
1/4 cup of bean sprouts
Grated cheese as u prefer
salt to taste

Heat water in a pan, bring to boil, add Macaroni & cook until just done. Add oil, mix well, drain & remove. Refresh with cold water & strain.
Wash, string & cook french beans & baby corns in salted water for just 3 min. Remove & refresh with cold water.Drain & cut beans & baby corns into thin diamond shaped pieces. Wash & cut capsicum into thin strips & chop onion finely.

In a large bowl , mix macaroni with french beans, baby corns, capsicum & bean sprouts. Chill until required. Mix in the mayonnaise, season with salt & chilly flakes. Add grated cheese on top for some extra flavor.

Enjoy this recipe in Summer or anytime.

momos (Tibetan Dish)

Ingredients
Dough
500 g Flour (maida)
Filling
500 g cabbage/chicken/pork
500 g onions
250 g butter (if veg momo)
1/2 tsp garlic& ginger paste
coriander leaves for extra flavor (optional)
salt to taste

Chutney
4 tomatoes
coriander leaves/garlic
green chillies/red chillies
salt
To prepare the dough, just add water & knead into a firm dough of rolling consistency.

To prepare the filling, mince cabbage/chicken/pork & onions finely. Mix both of these. Add ginger garlic paste, butter(for veg momo) & salt & mix it well. Add chopped coriander leaves if u want.

To prepare the chutney, boil tomatoes just enough to take out the peel. Put tomatoes, chillies & coriander /garlic & salt & make a paste in a mixture.

Now make small balls out of the prepared dough. Roll the balls into small chapatis. Take small amount of filling & put it on the chapati, fold it & press both the sides of chapati as shown in the picture.

Put the momos in a steamer . Keep it till they are cooked. When you touch the momos with your hand & if they are not sticky , that means they are done. It generally takes 15/20 min for veg momos & 40/45 min for non veg. Serve hot with chutney & hot soup.

You can relish this dish during winter & monsoons.

Mango shake

Ingredients
2 ripe mangoes
4/5 tbsp sugar
2 cups of milk
2 cups of water ( if u want it heavy u can replace water with milk)

Take out the mango pulp. Add all the ingredients along with the pulp in the mixture & prepare the shake. Serve chilled. Its good in the summer months.

alOO dum( Nepali Style)

Ingredients
5 medium sized boiled potatoes cut into halves
2 teaspoon garlic paste
1 teaspoon red chilly paste ( you can add more if you want to make it more hot)
1/4 teaspoon fenugreek seed( methi dana)
2 tablespoon mustard oil ( you can use your preferable oil)
salt to taste
coriander leaves for garnishing.

Put oil in a deep frying pan.When the oil is hot add fenugreek seeds. When it stops spluttering, add the mixture of red chilly & garlic paste. Fry the masala for a second & add boiled potatoes . Add salt & fry for a while( see that it does not get too fried). Add a 1/2 cup of water & keep it in a low heat.When the water is soaked shift it to a serving bowl & add coriander leaves. It goes well with Indian Parathas & Puris. You can also enjoy his dish with Rice & Dal.