STUFFED AUBERGINE,CHILI AND FRENCH BEANS SHAK

STUFFED AUBERGINE, CHILI AND FRENCH BEANS SHAK

1 aubergine ( cut in to 3 pieces )

4 green chilis

1 cup french green beans

1/2 cup fresh garlic chopped ( lilu lasan )

2 tomatoes chopped

1/4 cup cilantro chopped

For stuffing

1 tablespoon dhana jeeru

1teaspoon gram flour

1 1/2 teaspoon salt

1/2 teaspoon turmeric powder

2 teaspoons chili powder

1/2 teaspoon garam masala

2 tablespoons ground peanut

Mix all the above ingredients and set aside

4 tablespoons oil

Wash aubergine and green chilies, slit from the centre and stuff the prepared masala. Keep on the side. In a skillet heat the oil, once heated place the stuffed aubergine and chilis, mix and cover the lid . Let cook on a low heat stirring in-between. Once almost done add the french beans ( i used frozen beans) mix and cook until done.

For gravy

1 tablespoon oil

1/2 teaspoon mustard seeds

3/4 teaspoon asafetida

1 tablespoon kasuri methi

In a skillet, heat the oil. Once heated add mustard seeds and asafoetida, when it start to splutter add the chopped fresh garlic ( lilu lasan) mix add tomatoes and cook on low heat until oil ozzs out. Add kasuri methi, cilantro and all the remaining masala. mix well and add to the prepared aubergine. Mix gently and serve with roti and rice. Enjoy lip smacking shak !!

CUSTARD CAKE

1 1/2 cup white flour

1/4 cup custard powder

1 cup confectioner sugar

3/4 cup oil

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup milk

1 teaspoon vinegar

In a bowl sieve flour, custard powder, baking powder, baking soda and salt. Set aside. Whisk oil and sugar with a whisker for about 1 minute. Add milk and mix, add sieved flour and mix with spatula . Add vinegar mix until well combined. ( do not over mix) Pour the batter in the greased cake tin,place in the preheated oven at 350 degrees for about 1 hour or till a skewer comes out clean.

For the custard

2 cups milk

2 tablespoons sugar

2 tablespoons custored powder

Mix custard powder with little milk and combine with the remaining milk. Add sugar and boil the milk mixture in a heavy bottomed pan. Stir the milk mixture continuously till it thickens. Let it cool, refrigerate for cople hours or until cold. Pour the custard on the cake enjoy refreshing custard cake .

BUTTERY COOKIES

2 1/4 cup white flour

1 1/3 cup sugar

8 oz butter room tempareture ( 2 sticks )

3/4 cup milk room temparature

1 teaspoon baking soda

Sieve flour and baking soda, set aside. In a bowl, beat butter and sugar together until light and fluffy. Add milk and mix, add flour whisk until well combined. Place dough into your cookie press, and press out the cookie allowing at least an inch apart for spreading. Or drop batter by spoonful onto the baking tray. If desired decorate with sprinckles. Bake in a preheated oven on 300 degrees until brown around ages. Remove from the oven and allow to cool. If not crisp when cooled, return to the oven 2 to 3 minutes. Store in an airtight container.

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