Brinjal curry

Ingredient:

• 500g - Egg plant/ brinjal
• 2 Teaspoon - Maldive fish
• 2 Teaspoon - Grounded chilly
• 1 - Onion
• 1/4 Teaspoon - Mustard
• 5 - Curry leaves
• Oil required amount
• 10 - Cashew nut
• Salt

Method:

• Cut the egg plant and fry it oil
• Heat one tablespoon of oil and fry mustard, curry leaves and onion
• Add salt, chili and maldive fish then stir well
• Add egg plant and mix well
• Add cashew nut, mix well and remove from pan
• Serve with rice

(6 - 7 Serves)

Vegetable salad with soup

Ingredients:

• 100g - Cabbage
• 50g - Carrot
• 50g - Beans
• 50g - Leeks
• 50g - Pumpkin
• 50g - Green leaves
• 100g - Chicken / Fish (if like)
• 1/4 teaspoon - Cumin seeds
• 2 Clove - Garlic
• 1/2 teaspoon - Chili powder
• 1/2 - Soup cube
• 500 ml - Water
• 1/2 teaspoon - lime
• Salt and pepper to taste
  
  

Method:

• Boil the water in a pot
• If you adding Chicken / Fish add it in boiled water
• Add cumin seed, salt, Chili powder and Soup cube
• When chicken cooked then add all vegetables
• Cook for on minute
• Finally add grounded pepper, garlic and lime
• Then stain the soup
• Garnish and serve the soup and salad

(For more taste add small amount of grams, corn or green peas.)

Measuring table

1. 3 Pinch - 1 Teaspoon
2. 1 level vanilla bottle cap - 1 level tablespoon
3. 2 level teaspoon - 1 level tablespoon
4. 4 level teaspoon - 1 tablespoon full
5. 2 teaspoon full - 1 tablespoon full
6. 20 tablespoon water - 1 tumbler
7. 32 tablespoon water - 1 hind
8. 1 1/2 tumbler water - 1 hind
9. 2 tumbler water - 1/2 bottle
10. 7 dessert spoon water - 1 tumbler
11. 1 tumbler - 1 cup / 225ml / 1/4 bottle

• 100g - 5 tablespoon full sugar
• 100g - 5 tablespoon full flour
• 100g - 6 tablespoon full of roasted rice flour
• 100g - 3 tablespoon full table salt
• 100g - 6 tablespoon full milk powder