Bharwa Baingan

Ingredients

Brinjal - 4
Oil - 4 tblsp
Curry Leaves - few

For stuffing*
Channa Dal - 1 tblsp
Urad Dal - 1 tblsp
Cumin seeds - 1 tsp
Corriander Powder - 2 tsp
Chilly Powder - 1 tsp
Shakthi Curry Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - as needed
Coconut - 1/2

Method
1. Make a slit in the brinjals. The slits should be made on the side opposite to the stem. It should be deep enough to hold the stuffing but at the same time the brinjal should hold its shape

2. Dry roast the channa dal, urad dal, cumin seeds and coconut for about 5-8 minutes till a nice aroma comes and everything has been roasted

3. Make a powder of the above ingredients along with salt, curry masala, corriander powder, chilly powder and turmeric powder. If it is difficult to make a powder, just add a little water and grind it to a paste

4. Stuff the brinjals with the powder/paste

5. Heat oil in a heavy bottomed pan, add some chopped curry leaves. Gently place the stuffed brinjals in the hot oil

6. Add any leftover stuffing to the pan too Cover and cook on medium heat

7. Keep turning every now and then so that all sides are evenly cooked

8. Cook for about 10- 15 minutes till the brinjals are nicely cooked and the oil oozes from the masala

9. Serve this with white rice, chappatti, biriyani or pulao.

Leena's Gulab Jamun made out of bread

White bread slices - 12
Sugar - 1.5 cups (300 grams)
Full cream thickened milk - 1 cup
Ghee - 2tsp
Almonds , Cashew - 6-7 each
Cardamom powder

Method:

Syrup:  Take 1.5 cups of sugar and half a cup of water and put the pot on the burner and place. Cook the sugar syrup until dissolved. And cook till the syrup is of one string. You can add a pinch of elaichi in the syrup for flavor or add kesar as well.

Jamuns : Cut the edges of the bread and use the softer portion of the bread and blend in a mixi ensure its not over blended.Collect all the sawdust bread.
Take the Bread crumbs in a bowl add ghee and thickened milk. Knead the dough and keep it for 10 minutes.

Greese your hands slightly with little ghee, and make small dough balls of it.

Put oil or ghee in a pan and heat it and on a low flame fry the jamuns. When slightly cooled,  dip them in a syrup.

2- 3 hours absorbing the syrup the jamuns will be ready to eat.

You can serve them with rose petals garnished and you can serve them chilled as well. Hope you like the quick gulab jamun recipe :)

Leena's Chilled Melon Salad

Watermelon 1/4
Muskmelon 1 medium

For dressing :
Fresh orange juice 2 tablespoons
Salt to taste
Black salt (kala namak) to taste
Black peppercorns crushed 3-4
Lemon juice 1 1/2 teaspoons
Fresh mint leaves torn 1 tablespoon

Method

Using a melon baller scoop out small balls from the watermelon. Discard all seeds. Cut the muskmelon in half and scoop out small balls.

Put the melon balls in a bowl and place it in a refrigerator to chill thoroughly.

Dressing - Take fresh orange juice in a bowl. Add salt, black salt, black peppercorn and lemon juice. Mix well. Add mint leaves and mix well. Place the melon balls in a serving bowl. Pour the dressing over and serve immediately. Hope you like this easy n a quick refreshing recepie.