Eggplant Curry

Nutritional Value of Eggplant

- 8 small size eggplants washed ( you can leave ends )

- 1 cup finely chopped onion

- 2 cloves of garlic minced

- 1/2 cup grounded peanuts

- 1/2 teaspoon turmeric

- 1 teaspoon red chili powder ( or as per taste)

- 1 tablespoon garam masala

- 1/2 tablespoon coriander powder

- 3 table spoon oil

- 1 tea spoon cumin seeds

- Salt as per taste

- Fresh chopped coriander to garnish

- 1/2 tablespoon lemon juice

- 2-3 cups of hot water

Dry Masala Mix

- 1 teaspoon chili powder

- 1 teaspoon cumin powder

- 1 teaspoon garam masala

- 1 teaspoon coriander powder

- 1/2 teaspoon salt

1. Make 2 cuts (quarters)in each eggplant leaving end intact

2. Add ingredients of dry masala mix and fill in each eggplant, set aside ( it will just coat the inside of eggplant)

3. Heat oil in a pan, add cumin seeds

4. Add garlic and onions and let saute

5. Add grounded peanuts, turmeric, chili powder, garam masala, coriander powder and salt

6. Let cook for a minute, then add eggplant, cook for 2-3 minutes and then add 2 cups of hot water

7. cover and cook for 20 minutes, till eggplants are cooked. Add more hot water if the curry drys

8. Cook little longer without lid if you want thicker curry.

9. Add lemon juice and garnish with chopped coriander leaves and serve hot with rice or roti.

* remember while seasoning for salt that dry masala mix has some salt.

Vegetable Strudel

Nutritional value of potato, leeks, carrots, green pepper, onions

- Fillo sheets thawed
- 1 cup finely diced carrots
- 1 cup diced potato
- 1/2 cup green pepper diced
- Half leek diced
- 1/2 cup onion diced
- 1 tablespoon oil
- 1 teaspoon garam masala
- Salt to taste
- Red chili powder to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- Melted unsalted butter to brush the sheets
* You can add vegetables of your choice


1. Heat 1 table spoon oil, add cumin seeds and let crack
2. Add turmeric powder, red chili powder
3. Add onion cook for few minutes
4. Add other vegetable and garam masala and salt
5. Co0k for 7-10 minutes, let cool
6. On flat surface spread first fillo sheet on parchment paper/ cutting board
7. Brush the sheet with butter and sprinkle sugar, top with second sheet 8. Repeat the process up to 5 sheets
9. Pour vegetable mix and roll the strudel locking from sides
10. Once the strudel is tightly wrapped brush generously with butter
11. In 450 degree preheated oven cook for 10- 12 minutes, till golden brown
12. Let cool for then serve

Apple Strudel

This delicious desert is made form Fillo sheets and so is ready with little efforts.

Nutritional Value of Apple

- Half Fuji apple cut in thin slices with skin
- Handful pecan nuts/ walnuts chopped
- 3 tablespoon brown sugar
- 1 table spoon lemon juice
- 1- 2 teaspoon ground Cinnamon
- 2 pinches of salt
- 1bread slice crumbed ( grind in food processor and roast in 300 degree oven till golden brown) or ready crumbs
- 5 fillo dough sheets
- Unsalted butter to brush sheets
- Some sugar to sprinkle on layers of fillo dough sheets
* you can add raisins, nuts of yours choice and if you like spices add some cloves grounded

1. Thaw sheets as per packet intrusions
2. While working cover sheets with damp cloth
3. Mix apples, brown sugar, nuts, Cinnamon, lemon juice, bread crumbs and salt
4. On flat surface spread first fillo sheet on parchment paper/ cutting board
5. Brush the sheet with butter and sprinkle sugar, top with second sheet
6. Repeat the process up to 5 sheets
7. Pour apple mix and roll the strudel locking from sides
8. Once the strudel is tightly wrapped brush generously with butter
9. In 450 degree preheated oven cook for 10- 12 minutes, till golden brown
10. Let cool for half hour and then serve

Til Gud ( Sweet Sesame seeds with Jaggery)

This sweet is made on Makar sankranti Festival. This sweet is nutty flavoured because of roasted sesame and peanuts. It takes about 15 minutes to make.

Nutrition Value of

Sesame seeds and Peanuts

- 1 cup white sesame seeds
- 1/2 cup peanuts
- 1 cup Jaggery ( grated)
- 1-2 teaspoon ghee ( clarified butter)

1. In a pan roast sesame seeds till they start to crack ( 7-10 minutes)
2. Let sesame seeds cool and pulse them couple of times in grinder, so that some are whole are some are cracked
3. Roast peanuts and grind them finely
4. In a heavy bottom saucepan add 1 teaspoon ghee and on low heat melt jaggery till it starts bubbling
(* to test that jaggery syrup is ready put a drop of melted jaggery in cold water, if it doesn't melt the syrup is ready)
5. Remove from heat, stir in sesame seeds and Peanuts
6. Keep a plate with 1 teaspoon ghee coated ready
7. Spread the mix on coated plate to desired thickness (* dip hands in cold water as the mix is hot)
8. Make cuts of desired sizes with knife immediately after done spreading.

**The above quantity of ingredients will make about 30 small pieces as in image.