Brinjal/Egg Plant: 1 medium sized (use purple colored long ones, Chinese Eggplant)
Garlic Paste: 1 tbsp
Gram Flour/Channa Dal: 3/4th cup
Corn Flour: 1/4th cup
Red chilli powder: 1 tsp
Finely chopped cilantro: 3 tbsp (I skipped this as I did not have stock of cilantro at home)
Salt: According to taste
Carom Seeds (ajwain): a pinch
Baking Soda: a small pinch
Hot Oil: 1 tsp
Oil: For deep frying
Method:
Slice the brinjal & soak the slices in very thin buttermilk or water.
Mix the gram flour, corn flour, salt, chilli powder, carom seeds, cilantro, baking soda in a broad vessel.
Add 1 tsp hot oil, garlic paste to this.
Add 1tbsp water at a time & prepare a smooth batter (should be like thick milkshake or like normal dosa batter).
Heat oil in a broad pan.
When oil is hot, dip the brinjal slices in the gram flour batter (ensure the batter coats the brinjal slice well) & drop it in oil.
Fry on both sides till the pakora turns golden brown.
Remove the fried pakora from oil & place it on a paper towel.
Serve it hot with tomato/chilli sauce or green/mint chutney.
PS:
Garlic paste could be omitted & normal pakoras could also be prepared using the same batter.· I personally feel eggplant blends well with garlic & pakoras become more delicious.
2 tbsp Olive oil
2 tbsp butter
1 medium onion sliced
1 spoon garlic
2 carrots sliced
1.5 liters vegetable stock ( I use the stock tablets you can get from major retailers , if you want you can use halal chicken stock tablet as well )
700 grms peas
Salt to taste
Heat oil and then add butter – add onions and fry – then add garlic – then carots – then celery – cook this all for 10 mintues
Add stock and cook for 35 mintues –
Put it all in the blender and strain it.
Put it back in the blender and then add peas and blend . Serve hot
Lovely , Maroush , I promise he will love it inshallah
Another recipe for Xeno :
**Labanese Kabab : **
boil one cup noodles, while boiling add a bit of oil to keep them separate.
5-6 boiled potatoes
keema
add two tablespoon oil and put keema in it , on light fire only. let it cook a little, then add adrak paste , lasan paste, namak, garam masala, black pepper and let it cook further . cover and cook on light fire. When cooked , add lots of dhaniya, 4-5 green chillies , boiled noodles and mix it all well.
mash the boiled potatoes , add black pepper and salt to taste
then take some mashed potatoes , layer then on your hand, add the keema and make it into rounded kabab, keema covered by a layer of paotatoes , roll it in egg and then bread crumbs and fry them
325 grams Boneless Chicken Pieces
1 cup of Water
1 medium Onion (coursely chopped)
3 cloves of Garlic (Lehsan)
2 Green Chillies (coursely chopped)
A handful of Fresh Coriander/Cilantro Leaves (Hara Dhania)
125 grams Gram Flour (Besan)
1 tsp. Coriander Powder (Pisa Dhania)
1 tsp. Cumin Powder (Pisa Zeera)
½ tsp. Garam Masala Powder
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
A pinch of Soda Bicarbonate
Cooking Oil (as needed for deep frying)
Combine the onion, garlic, green chilies and coriander with half of the water in a blender and blend to a fine paste.
In a large bowl combine and mix together the gram flour, coriander powder, cumin powder, garam masala powder , red chilli powder, salt and soda bicarbonate.
Combine the blended liquid and the rest of the water and mix well to form a thick paste. Put in the chicken pieces and mix well so that the chicken is well coated with the mixture.
Deep fry in hot oil until it turns golden brown.
6 g garlic powder, or to taste
2 g ground black pepper
6 g salt
2 g paprika
60 g seasoned bread crumbs
125 g all-purpose flour
120 ml milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
235 ml oil for frying, or as needed
DIRECTIONS
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
skinless, boneless chicken breast halves - cut into 1 inch strips
375 g all-purpose flour
4 g garlic pepper seasoning
475 ml buttermilk
180 ml honey barbecue sauce
2 eggs
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees F). Spray a baking sheet with nonstick cooking spray.
In a shallow dish, stir together the flour and garlic pepper. In a separate bowl, whisk together the buttermilk, barbeque sauce, and eggs. Coat chicken with the flour mixture, then dip into the buttermilk mixture. Dip into the flour mixture again. Place chicken strips on the prepared baking sheet.
Bake for 30 minutes in the preheated oven, or until golden brown on one side. Turn over, and continue to cook until golden on the other side, 20 to 30 minutes
Ladlee , you know for chana chat recipe , I am not the best person , I do know a recipe I will post for you ... but Sheyn, I request you to post your chana chat recipe that you tried the other day pleeeese :
Chana chat :
250 gm Kabuli Chana
3 Potatoes
1 tsp Cumin Powder
1 tsp Chaat Masala
1 small Onion
¼ inch Ginger piece (grated)
1 Tomato
2 Green Chilies
1/2 tsp Red Chili Powder
2 tbsp Chopped Coriander Leaves
1 tsp Oil
1 to 1½ Lemons (juice)
Salt to taste
Method
Boil the chana for 20 minutes. Wash the boiled chana and drain the water. Now boil potatoes, peel it and cut it into 1cm cubes.
Chop onion into small pieces, cut tomato into medium pieces. Remove seeds from Green chili and chop it finely. Roast cumin powder.
Heat oil in a non stick pan and put green chili, ginger, onion into it for a minute. Now add Chana and potato and toss till they turn slightly brown.
Add tomato and toss it over moderate heat. Now sprinkle cumin powder, red chili powder and chaat masala
Put into a bowl and sprinkle fresh coriander and salt on it. For tangy flavor add lemon juice to it.
khud banao 
