Eggplant Fry,Ginger Chutney,Corn Stuffed Pockets Ginger Chutney - submitted by Dahlia on 06-11-2009 (Allam Chutney, Inghi Thuvayal, Inghi

Chammandhi) -------------------------------------------------------------------------------Ingredients Ginger - 2" piece Channa dal (Bengal gram) - 2 tblsp Urad dal (Black Gram) - 2 tblsp Coriander seeds - 2 tsp Cumin seeds (jeera) - 3/4 tsp Tamarind - big lemon size Green chillies - 4-5 Dry red chillies - 3-5 Jaggery/Sugar - 1 tblsp Oil - 3 tblsp Salt - to taste Method 1. Heat oil in a pan and fry chana dal, urad dal, coriander seeds, cumin seeds, dry red chillies and green chillies for 3-4 minutes until the dals turn golden b rown. 2. Add the ginger pieces and tamarind and fry for another 2-3. (Make sure the fl ame is in medium to prevent the ingredients from getting burnt.) 3. After the mixture cools, grind it in a mixie with required water, salt and ja ggery. 4. Serve with pesarattu, vada, upma etc.

Allam Chutney - recipe by Padmaja Reddy submitted on 05-09-2012 (Ginger Chutney, Inghi Thuvayal)

-------------------------------------------------------------------------------Here I am presenting Allam or ginger chutney. This is helpful in summer, especia lly for morning breakfast . Ingredients Ginger - 2 table spoons (finely chopped) Green chillies - 5 or 6 Cumin (jeera) seeds - 1/2 spoon Jaggery - 1 table spoon Tamarind paste - 1 spoon Coriander leaves - 1/2 cup Salt - to taste

Method 1. Fry green chillies, jeera seeds and ginger in a pan without oil. 2. Mix all the ingredients with jaggery, tamarind paste and salt. 3. Grind all in to a fine paste. You may mix coriander leaves. Corn Stuffed Pockets - recipe by Apoorva submitted on 10-01-2012

-------------------------------------------------------------------------------A mouth watering delicious recipe for kids and adults to enjoy in the drizzling rain with a hot cup of tea. Ingredients: 1 cup Crushed corn kernels 8 slices of Sandwich bread 1/2 cup Milk Salt, sugar and black pepper powder as per your taste and requirement 2 Green chillies 1 tsp crushed Garlic and ginger 1 tsp grated Coconut (optional) 1 tbsp Coriander leaves Oil for frying Method: 1. Mix the crushed corn kernels with grated coconut, coriander, crushed garlic a nd ginger, finely chopped green chillies, adjust the seasoning, keep aside. 2. Take 2 slices of bread and cut into 4 equal squares. 3. Dip the bread squares in the bowl of milk and gently squeeze out the milk pre ssing the bread slice between your palms. 4. Stuff the corn filling on one side and over the other side with another slice of soaked bread and press it tightly sealing all the four sides. Keep aside. 5. Prepare the remaining slices and deep fry them on medium heat until they turn golden colour. 6. Take it out on a tissue paper to remove the excess oil. 7. Serve hot with mint chutney or tamarind chutney or a regular tomato sauce. Eggplant Fry - submitted by Dahlia on 06-05-2008 (Katharikai Varuval, Begun Bhaja, Bengali Brinjal Fry) -------------------------------------------------------------------------------Ingredients Eggplant - 1 Chilly powder - 1 tblsp Turmeric powder - a pinch Garam masala - a pinch (optional) Salt - as needed Lemon - 1/2 Oil - as needed (preferably mustard oil) Method 1. Cut the eggplant into thin circles. 2. Season the eggplant circles with the above seasonings.

3. 4. 5. on 6.

Shallow fry the eggplant in a griddle. Flip the eggplant when once side browns. When both the sides are browned, remove from griddle and add few drops of lem juice on top. Serve with rice or roti.