Barbecued Potatoes

Ingredients:
Large potatoes : 6
Grated cheese : 1/2 cup
onion : 1 large
Carrots : 2
Green peas fresh : 1/4 cup
Chilli powder : 1 tsp
Butter : 1 Tbsp
Tomato sauce : 1 Tbsp
Salt and pepper to taste

Method:
Pressure cook potatoes with jacket till done.
Peel and chop onions and carrots. Cut potatoes lengthwise into half and scoop out the pulp, leaving a thin brim along the skin.To the scooped out pulp add pepper, half of cheese and a little butter and mash well. Fill the potato cases with this filling and sprinkle the remaining cheese on top. Bake in a preheated electric oven for about 10 mins till until crisp.

For garnishing , heat oil in a pan and fry onions till golden. Add carrots and peas and saute. Next add the salt and pepper and sprinkle water and cover to get mixture cooked. Add the tomato sauce and mix gently and remove from fire. Place a spoonful of this on the baked potato and serve hot.This is a great favourite with kids.

Baingan (egg-palnt/brinjal) masala

Ingredients:

Tender Green or purple brinjals : 250 gms
cut into longish pieces and
keep in a vessel covered
with water)
Refined oil : 3 Tbsps
Tomatoes (Ripe) : 2
Onion Large (Chopped fine) : 1
Garlic pods : 4
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Til (sesame seeds) : 1 tsp
cinnamon : a small piece
Fenugreek / methi seeds : 1/4 tsp
Curry leaves : 10 nos.
Salt : as per taste.

Method:
In a thick pan add a teaspoon of oil and add the cinnamon,garlic pods and onions and fry till onions are transparent. When cool put in a mixie and grind to a coarse consistency.In the same pan add two tablespoon oil and add the methi,til seeds, roast lightly and then add karbev(curry leaves)and saute. Now add chopped tomatoes and saute well. When done add the onion paste and fry till oil leaves the sides of the pan. Remove this masala and keep aside. In the same pan add the remaining oil and when hot put the brinjal pieces and add salt and sprinkle water,cover and cook till done. Finally add the masala to the cooked brinjals, mix well and cook on low flame for 5 minutes till blended. Serve hot with rice or chappathis/rotis.