- Rishtedaar's Cookbook - - Page 24

Greek Rotini Salad

3 cups coocked rotini pasta (about 1 cup uncooked) COOLED

20 grape tomatoes, halved

1 cup diced English Cucumber with peel

1/2 cup chopped green pepper

1/2 cup chopped red onion

1/2 cup chopped red pepper

1/4 cup Pitted whole kalamata olives

Lemon Herb Dressing

1/3^rd cup Olive oil

3 tbsp Lemon juice

2 tbsp chopped fresh Parsley

1 tsp chopped fresh Oregano

1 garlic clove minced

1/4 tsp salt

1/4 tsp black pepper

3/4 cup crumbled Feta Cheese

Method

Combine first 7 ingredients in a large glass bowl

Lemon Herb dressing: Combine first 7 ingredients in a glass jar with tight fitting lid. Shake well makes about 1/2 cup dressing.

Drizzle over pasta mixture. Toss to mix completely (I used the dressing on individual plates)

Sprinkle cheese on the serving. Makes 6 cups

.

Aloo (potato) Baingan

Ingredients:

1 tblsp lemon juice
1 tsp black mustard seeds (raai)
11/2" piece ginger (adrak)
1/2 tblsp whole cumin seed (jeera)
1 minced green chillies (to your taste)
4 tblsp ghee (tastes better with ghee but you can use cooking oil also)
3 tblsp fresh coriander, chopped (I use a handful)
1/4 cup shredded unsweetened coconut (narial)
1 tsp turmeric (haldi)
1 tblsp ground coriander
1 tsp salt (namak)
2 medium potatoes (aloo), boiled & cubed (I use raw cut line French fries)
1/2 tsp garam masala
pinch of asafetida (hing)
4 long brinjals cut into half and then slice them like French fries with peel on

Method

Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth.

Set aside.

Heat up ghee in khrahi (wok like utensil).

When hot, mix in mustard & cumin seeds & fry for a few seconds.

Stir in the asafetida & almost immediately put in the potatoes.

Stir fry for 5 minutes until potatoes are almost half cooked. Mix in the turmeric and stir until well coated about 1 minute

then pour the mixture from the blender into the wok. Stir to mix well.

Mix in the coriander, eggplant, salt & half the fresh coriander.

Mix very gently, use spatula, so as not to break the vegetables.

Lower heat up & fry very gently until the liquid has evaporated and vegetables cooked.

Mix in lemon juice & garnish with the remaining coriander greens & serve.