Baingan ka bharta

A North Indian speciality of roasted brinjals, skinned and made into a simple but exotic preparation

Ingredients:

1. Bringals - 1/2 kg

2. oil-2 tbsp

3. cumin seeds  -1/2 tbsp

4. onion chopped - 2 medium

5. ginger garlic paste - 1 tbsp

6. green chilli chopped-2

7. red chilli powder-1/2 tbsp

8. salt to taste

9. tomato chopped-2 large

10. fresh coriander leaves ,chopped

Method of preparation:

1.Wash, pat dry and prick eggplants.

2. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.

3. Let them cool. You can cool them by dipping them in water.

4. Remove skin and mash the pulp completely. 

5.Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent.

6. Add ginger garlic paste and green chillies and cook for a minute.

7. Add red chilli powder and mashed roasted eggplants.

8. Cook for seven to eight minutes over medium heat, stirring continuously,Add salt to taste.

9. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.

10. Garnish with chopped coriander leaves and serve hot with roti ,parantha or naan.

Carrot halwa

In winters the easy to cook sweet is gajar ka halwa, even my daughter loves it, she ask me always to make "red halwa"....

Ingredient:
Carrots – 1 kg
Nestle Milkmaid-1 can
Cardamom Powder - ½ tsp
Almond - 10
Pistachio - 10
Cashew - 10

Method of Preparation:

1.Wash, peel and grate the carrots.

2. Heat a pan  and Put the grated carrot and cook on low flame till the raw smell disappears.

3. Add milkmaid and boil on low flame till thick. Once it starts thickening  stir continuously.

4. Cook on low flame for further thickness.

5. Add cardamom powder and nuts and stir continuously.

6. Finally garnish with nuts and Carrot Halwa or Gajjar ka Halwa is ready. Serve hot.