What would you cook? - Contest for the month of July

dear ILites,
As per vidhi's and IndusLady's posts, I am posting my entry for the contest. Hope u all like it.
I request other ILites also to post their entries.

-Devotee
My Menu will have a variety of chinese, north and south indian dishes.

I would first serve the manager and my husband with HOT PEPPER SOUP. A perfect hotty thing in rainy weather.
HOT PEPPER SOUP -
Ingredients
Tamarind paste
Red Chilli
Asaefoetida
Mustard
Salt
Grind and make a paste of following
Toor dhal
cumin seeds
pepper corns
Mix all above ingredients with water and heat with continuos stirring

Then comes the starters... The yummy PAAPAD ROLLS...
PAAPAD ROLLS -
Ingredients
Papad
Red chilli powder
Cumin powder
Turmeric powder
Ginger (chop)
Salt to taste
Oil to deep fry
Add red chilli powder, cumin powder, turmeric powder, chopped ginger and salt.Mix well.
Divide it into equal portions.Place one portion on one side of a papad and apply water on the edges of the papad. Roll the papad and fold the edges inwards. Seal them with water so that the mixture does not come out.
Heat sufficient oil in a kadai and deep fry the papad rolls on moderate heat for about a minute hot

Lets start the main course.. I will serve him hot and spicy ginger parathas with baingan ka bharta (brinjal curry)...
SPICY GINGER PARATHAS
Ingredients
maida flour
2 tbsp. ghee
Mix together:
4 tbsp. dry wheat flour
1 tbsp. rice flour
2 tsp. ginger grated
1 tsp. fresh ground black pepper
Make a mixture of above ingredients
Other ingredients:
salt to taste
1/2 cup ghee approx.
Mix wheat, plain flour and salt.
Rub in the 2 tbsp. ghee.
Add warm water to form soft pliable dough.
The spicy mixture should be dry.
Roll the parathas and while rolling sprinkle the spicy mixture
shallow fry tha parathas

BAINGAN KA BHARTA (brinjal curry)
Ingredients
brinjal
1 tomato grated
ginger finely chopped
garam masala
Method
Burn brinjal over direct flame
Rotate and cook till evenly soft all over.
Scrape out any burnt skin with hands.
Mash softened brinjal till soft, keep aside.
Heat oil, add seeds and allow to splutter.
Add asafoetida, stir and add ginger
Stir fry for 2-3 minutes. Add tomatoes, masalas, salt, etc.
Add mashed brinjals, stir, add 1/4 cup water.
Stir, cook covered till oil seperates.
Pour into serving bowl

Then comes the rice item: PONGAL
PONGAL
-----------
Rice
Moong dal
Ginger
salt
Cumin seeds
Pepper corns
Hing
Ghee
Water
Cashews

Method :
Coarse grind the pepper corns.
Heat a Pan & dry roast rice & dal nicely.
Wash & add enough water.
Add Cumin , Gingers , hing & pepper powder
& 4 tsp ghee. Cover & allow to cook nicely.
If pressure cooking wait till 4 whistles.
Fry Cashews in a tsp ghee & garnish with
pongal.

PLAIN RICE with tomato raita
---------------------------------
Tomato raita - with whatever tomato and curds is left
Serve plain rice with tomato raitha and pickles (made by my MIL)
I will also offer him to taste my MIL's freshly prepared chutney poodi with the rice

Hey... how can I forget the dessert
Sweet Puris
--------------------
Wheat flour
Jaggery
Oil
Salt
Make a sugar syrup
Method:
Grind Jaggery to a smooth paste
Add wheat flour and salt to the paste and kneed the dough(Puri dough consistency).
Make puris(a bit thicker than normal puri) and deep fry in oil.
Sprinkle the sugar syrup on the puris
Hmm... A sugary delight to end the dinner course....

I hope with this kind of a menu I can impress both my husband and his manager... I hope they never find out that no vegetables were used in the dinner except for tomato and brinjal...
And I would certainly warn my husband about his last minute dinner invitations...

Dear Devotee

That was so nice of you to post the menu with the recipe. The menu is tempting. Thank you for posting it.

regards
vidhi