Guacamole - Trader Joes

Garlic
Tomato
Shallots
Cilantro
Lemon/lime juice

Dice garlic, tomato, shallots, cilantro, and avocados, mix together. Squeeze one small-medium lime over the mixture. Add a bit of salt to taste. Let sit a few minutes before eating/serving.

Terong Belado with Serrano Chili

Camping chili!

serano chilis
green onion
lots of shallots
tomatoes
Blend all together in a mixer.

Heat lots of oil, when hot, pour mixture. cook as usual, BUT, towards the end, crank up heat to high, and watch very carefuly, because it'll start to get slightly burned at the bottom, so constant scraping is needed. the burnt bits is what makes this taste different! color should be dark greenish red, instead of bright red like normal chili. season with s&p and sugar.

make lots, cuz bumba and bumbi finish this very fast, and i always have to make more! on the same day!

Simple coco chutney - Auntie

green chili, 2 - 3

ginger, 1 cm

shallot, 1

coconut

water

Blend all till smooth. Season with ms, dry red chili, and curry leaves. 

Grilled Sandwich with Cilatro Pesto

pesto:

olive oil

2 garlic

small bunch cilantro

s &p

Blender till smooth.

Filling:

zuchinni, sliced thinly

cucumber, thinly

tomatoes, thinly

cheese bread from fmrs mkt, sliced thickly

To Make:

Grill the bread in cast iron, smear butter on each sides when flipping them.

grill zuchini's slightly on the same pan, just to limp it.

Take off pan, and assemble everything together. smear pseto to bread, place zuchini, tomatoes, and on top cucumber. smear pesto again on top, and sprinkle parmezan cheese on top. 

better to eat on a slice of bread, instead of two bread pieces together.

DO NOT put too much pesto. Less is more!

YUMMY!

Kitchiri - Shahnaz

Shallots
Garlic
C leaves
Ms splutter
Cumin a little

Fry shallots and above till brown. Add yogurt to pan. Heat on low -
very important, or it'll separate and look ugly.

Oseng with chili and shallots - ibu

Lots of shallots
Sliced chilis, green or red
Eggplant

Sautee till brown. Add eggplant. Cook till eggplant is brown. Make
sure add enough salt and pepper. No other masala, so make sure
shallots fried nicely.

Bhindi - ancy

Onion
Garlic
Ginger
Ms splutter
Turmeric
Amchur pdr, a little only
C-leaves

 Add bhindi, cook till done. Add oil if sticks, don't add water.

Uppuma

Ms splutter
Garlic
Ginger
Curry leaves
Onion
Turmeric
chili

Add toasted rava, add enough water as you go. Cover, mix. Add veggies
if desired.

Vegetable Korma/Curry - JT

Mixed vegetables: 1/2 lbs
onion: cut into small pieces, 1
curry leaves:1/2 stalk
green chilli: 3, cut into small pieces
coriander powder: 1 teaspoon
turmeric powder: pinch
ginger garlic paste: 1 teaspoon
garam masala: 2 teaspoon
coconut milk: one can
oil, salt


fry curry leaves onions, and green chillies until onion are golden. put ginger garlic and fry for a min. add powders and then fry for a min or two. you will smell the flavors coming out. add mixed vegetables and salt to. pressure cook two whistles. Release pressure by putting pressure cooker under cold water. put back on low flame. add cocunut milk and bring back to boil on low flame.
very tasty,.and simple. can never screw up this curry.....

note> made this one, without curry leaves, and still it's da bomb!!

Neiman Marcus Cookie Recipe from their website

Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips Directions
1.
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)


2.
Beat in the egg and the vanilla extract for another 30 seconds.


3.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.


4.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.


Yield:
2 dozen cookies

Easy and tasty Green Peas Curry

1. cook green peas in pressure cooker with salt until 3 whistles (until cooked). For one cup peas, add half cup water. The gravy is not that watery.
2. cut 2 onions length wise and 3-4 green chillies. fry them till golden.
3. add little red chilli powder, cumin powder and garam masala powder.
4. Add some meat masala powder. (This is the secret to the recipe. Do not give it away!)
5. fry for few minutes.
6. Add cooked green peas and cook until boiled. Keep in low flame for some time until the gravy gets inside the peas.

Play around with the spices until you find the right taste. When you buy green peas, do not buy sweet peas.

Terong Belado/ Chili Bengan

3 packets red chili
12 roma tomatoes
1 packet shallots

blend all in a blender. heat lots of oil, when hot, pour mixture. cook till it changes color and until it's not too spicy, approx 30-40 mins. salt, pepper, and sugar to taste.

* if wanting the dish to be spicy, don't cook too long. Prolonged cooking will decrease the chili's hotness.

Gulai Terong/Yellow Bengan Curry

Gulai Terong

3 sticks turmeric
10 shallots
5 garlic
1-2 onions
3cm ginger.
1.2 packet redchili
1 lemongrass, use only the stalk. (don't blend)
8 lime leaves (don't blend)
enough bengan
1 large kara coco cream

blend all in a blender and sautee till smells good. add coco milk and lemongrass and lime leaves.

cook bengan separately, when done, add to pot, and simmer everything together for a while. salt, pepper and sugar to taste.