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.

Simple Bottle Guard sabzi

Prep Time: 10 min
Cook Time: 25 min
Serves: 4

Ingredients:

• Bottle Gourd (Ghia, Doodhi, Lauki, Opo Squash) – 2 lbs (approx 1/2 kg), peeled and cubed
• Onion – ½ small, sliced
• Green Chilies – to taste, chopped
• Tomatoes – 1, medium, cubed
• Ginger – 1 tbsp, minced
• Cilantro – 12-15 sprigs, finely chopped
• Oil – 1 tbsp
• Turmeric Powder – ½ tsp
• Water – ¼ cup
• Salt – to taste
• Coriander Powder – 1 tsp
• Cumin Powder – ½ tsp

Method:

• 1. Peel and cube the Bottle Gourd.
• 2. Prep all the ingredients ahead.
• 3. In a pressure cooker, heat Oil on medium heat.
• 4. Add in the Ginger and stir for 30 sec.
• 5. Add in the Turmeric Powder and mix in.
• 6. Add in the Onions, mix and allow them to turn translucent. Mix frequently.
• 7. Add in the Green Chilies, Bottle Gourd, Water and Salt. Mix.
• 8. Cover and close the Pressure Cooker and allow it to whistle once.
• 9. Turn off the flame and allow the pressure to release by itself.
• 10. Open and stir and turn the stove on medium heat again.
• 11. Add in the Tomatoes, Coriander Powder, Cumin Powder and 1/2 the Cilantro.
• 12. Allow the liquid to reduce and the tomatoes to soften, approx. 5-7 min.
• 13. Depending on your personal preference, mash down the cubes with a potato masher or the back-side of the ladle.
• 14. Cook till it reaches the desired consistency of thickness.
• 15. Check the Salt and spices and adjust if needed.
• 16. Serve hot with Chapatis with balance of the Cilantro as garnish.

Paneer Makhani

Ingredients

• Paneer – 14oz (approx. 1/2 kg)
• Oil – 2 tsp.
• Butter – 4 tbsp (50 gm)
• Garlic Paste & Ginger Paste: 1.5 tsp each
• Crushed Tomatoes – 1 cup
• Paprika or Kashmiri Mirch – 1/2 tsp
• Red Chilli Powder – 1/2 tsp
• Coriander Powder – 1 tsp
• Garam Masala – 1 tsp
• Salt – to taste
• Heavy Whipping Cream – 1/2 cup
• Water – 1 cup or to taste
• Sugar (optional) – 1 tsp or to taste
• Cilantro – to garnish

Method

• 1. Cut panir to desired shape.
• 2. Heat a pan and add Oil and then Butter.
• 3. Once hot, add Ginger and Garlic paste & saute for 2 min.
• 4. Add in the Crushed Tomato.
• 5. Add the dry spices – Coriander Powder, Garam Masala, Paprika, Red Chili Powder and the Salt.
• 6. Mix and cook till oil separates.
• 7. Add Paneer and mix gently.
• 8. Pour 1 cup water and simmer for 5 mins.
• 9. Lower heat and add Cream.
• 10. Allow it to come to another boil.
• 11. Add Sugar and mix well.
• 12. Garnish with Cilantro and serve hot.

Chhole Bhature

                                                                                  

Preparation time : 20 mts
Cooking time : 30 mts
Serves : 4 to 6 people

Ingredients:

For Bhatura

• 2 cup All Purpose flour 
• 1/4 cup Semolina 
• Salt to taste
• 1 tsp Sugar
• 1/4 tsp Baking Soda
• 1/4 cup Yogurt
• 1/4 cup water

Chhole Masala

• 1 cup Chana, soaked in water overnight
• 4 tbsp Oil
• 1 tsp Cumin seeds
• 2 Bay Leaves
• 1 Big Onion finely chopped
• 1 tbsp Ginger garlic paste
• 2 Tomatoes Finely chopped
• 1 tbsp Chana Masala
• 1 tsp Red Chilli powder

Method

To Make Bhatura

• Take maida in a deep bowl, add sooji, baking soda, salt to taste. Mix well.
• Add yogurt and mix well.
• Add water and start to knead in to stiff dough.
• Once dough is ready, cover and keep it to rest for 4 hours.
• After 4 hours divide dough in small balls. Roll in big size poori.
• Deep fry until gets golden color from both sides.

To make Chhole

• Heat up oil, add cumin seeds, onion and cook until onion gets golden brown.
• Add ginger garlic paste and cook for 2 mts.
• Add chana masala and cook for 2 mts.
• Add tomatoes, red chilli powder, mix, cover and cook for 5 mts.
• Add soaked chana, mix, add salt, water, cover and pressure cook until 7 to 8 whistles.
• serve with onion rings and pickle. its yumm..

Paneer Pakora

Ingredients:

• Paneer 250 gms
• Besan / Chickpea Flour 2 cups
• Rice Flour 1/2 cup
• 1/4 tsp Baking soda
• Salt to Taste
• 1 tsp Red Chilli Powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Carom Seeds

Method

• Take besan in a deep bowl, add rice flour, red chilli powder, turmeric powder, carom seeds, salt to taste, soda, mix all dry ingredients together.
• Add water slowly and make a batter of pouring consistency not too thick and thin.
• Cut paneer in to thick strips, deep in batter and deep fry till it gets nice golden color from both the sides.
• Serve with sauce or chutney!

Aloo Pakora

Ingredients:

• 1 Potato
• 1 1/2 cup Besan
• 4 tsp Rice Flour
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Carom Seeds
• 1/4 tsp Baking Soda
• Salt to taste

Method

• Take besan in a bowl, add rice flour, red chilli powder, baking soda, turmeric powder, carom seeds, salt to taste, mix all dry ingredients together.
• Add water slowly and make a smooth batter.
• Peel and cut potatoes in to thin rounds.
• Deep potato rounds in besan batter and deep fry till it gets nice golden color from both  the sides.
• Serve with chutney or sauce.