Bhaghare Baingan (Eggplant)

Sauteed Eggplant with bhagarey sauce…can be made quickly by preparing sauce in advance.

Ingredients:

• 1 pound medium sized small baingan ( baby eggplants)
• 2 large onions sliced and roasted
• 1” ginger piece
• 5-6 garlic cloves
• 1 tbs cumin seeds,
• 1 tbsp fenugreek seeds
• 1 tbsp mustard seeds
• 1 tbsp coconut dessicated
• 2 tbsp peanuts
• 1 tbsp sesame seeds
• 8-10 curry leaves
• 4 green chillies
• 2 tbsp coriander seeds
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• Salt
• 1 cup cooking oil
• ¼ cup tamarind pulp
• 2 medium tomatoes chopped

Method:

• Dry roast cumin, fenugreek and mustard seeds for few minutes in a small heavy based frying pan until they give off their aroma. Grind these in food processor with peanut, coconut, sesame seeds, coriander seeds to a powder.
• Grind onion, ginger, garlic and mix with all the powders including red chili and turmeric powder.
• Slit the eggplants lengthwise carefully into four, leaving them still held together at the stalk. Dip in salt water for about 10-15 minutes. Take out and pat dry.
• Heat ½ cup oil in a heavy based pan and fry eggplants. Take them out in a dish after frying.
• In the same pan heat remaining oil, add curry leaves and almost at once add the masala paste along with tomato chunks and salt, stir continuously, pour little water at regular intervals while frying the paste.
• Add eggplants to this mixture.Cook over low heat for about 10- 12 minutes or until the egg plant are almost tender or when oil begins to separate.
• Stir in tamarind pulp and chopped green chillies. Cook for another 4-5 minutes.
• Garnish with freshly chopped coriander leaves.
• Serve with hot plain rice or roti ( Indian flat bread) or Naan.

Note: The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed.

Mirch Ka Saalan (Green Pepper Curry)

Green chili is an all important star in Indian cooking and here is a quick recipe which goes well with Bagara Khana or hot Puri or Paratha. Enjoy!

Ingredients:

• ½ pound Green Chilies
• 2 large onions
• 1” ginger
• 4 garlic cloves
• 1 tbsp Sesame seeds
• 2 tbsp Peanuts
• 1 tbsp Desiccated Coconut
• 1 tbsp coriander seeds
• 1 tsp turmeric powder
• 2 tsp red chili powder
• ¼ cup tamarind pulp
• 1 tbsp Lemon juice
• 10 Curry leaves
• Salt
• 1 cup cooking oil

Method:

• Wash Green Chilies, make slits along the length ensuring that the end is intact. Remove seeds.
• Roast the onions on a griddle till they soften and turn light golden brown.
• Dry roast together on medium heat the sesame seeds, peanuts, desiccated coconut, and coriander seeds till they darken slightly and start emitting an aroma.
• Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chili powder to a fine paste.
• Heat oil in a pan, deep fry green chilies, remove and keep aside.
• Fry the ground paste in the same oil by stirring continuously. Pour little water at regular intervals while frying the paste. Stir well by adding tamarind pulp and salt, until the gravy is of sauce consistency.
• Add fried chilies. Bring to a boil and remove from fire. Add lemon juice according to your taste.
• Garnish with chopped cilantro leaves and serve with Biryani.

Do You Know?

Green chilies are very high in vitamin A and C and have more Vitamin C per gram than many oranges.

Garam Masala

Garam Masala is the most aromatic and fragrant of all Indian spice blends. It is used throughout North India in all types of dishes, from appetizers and soups to yogurt salad and main courses. This blend is indispensable to Moghul and North Indian cooking.

Garam means ‘hot’ or ‘heating’ and masala means ‘spice blend’. The ‘hot’ is not necessarily referring to the kind of heat we find in hot chilies but to the fact that the spices are first roasted then ground. Another explanation given is that the combined effect of the spices in garam masala increases body temperature. Black pepper and cinnamon which are present in the garam masala carry some heat.

Different regions use different combinations of various herbs and spices. The blends also vary from household to household where proportions may vary according to whatever dish it is being used to season.

Ground garam masala is usually added at the end of cooking but I sometimes prefer adding garam masala along with other spices at the beginning of the cooking especially in the case of some meat dishes. This gives different color and flavor to the dish.

Garam Masala powder is easily available in Indian Grocery stores but homemade is more fragrant and fresher.

Garam masala is best made fresh just before cooking, but can be made ahead and stored for about 3 months in an air-tight container in a cool, dark place.

Garam Masala Recipe I

This milder version of garam masala is based on the cumin and coriander in combination of sweet spices like cardamoms and cinnamon.

It can be added at the end of the cooking or may even be sprinkled to a dish after serving.

Ingredients:

• 1 tbsp black peppercorns
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp green cardamom pods
• 1” stick of cinnamon

Method:

• Heat a heavy skillet over medium heat.
• Dry roast the peppercorns, stirring frequently, about 3-4 minutes until aromatic. Turn out into a bowl.
• Repeat with the remaining spices, roasting one at a time until fragrant and stirring to prevent burning.
• Once cooled, grind them all together, to a fine powder in a clean, dry coffee grinder.
• Sieve garam masala powder and discard fibers from the skin of the cardamoms.
• Store it in an air-tight container in a cool, dark place.

Garam Masala Recipe II

I use this recipe for Vegetarian dishes. All ingredients are easily available in Indian Grocery Stores.

Ingredients:

• 1 tbsp cloves
• Cinnamon stick 2”
• 4 brown cardamom
• 2 bay leaves crushed
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black cumin seeds (shahjeera)
• 1 tbsp black peppercorns
• 1 tbsp dry ginger powder

Method:

• Heat a heavy skillet on a medium flame and gently roast all ingredients, one at a time, except the dry ginger, till they turn a few shades darker and fragrant. Stir them frequently to prevent burning.
• When the spices are roasted turn off the flame and allow them to cool.
• Once cooled, grind them all together, to a fine powder in a clean, dry coffee grinder.
• Sieve garam masala powder and discard fibers from the skin of the black cardamoms.
• Store in an air-tight container in a cool, dark place.

Garam Masala Recipe III

This recipe makes more aromatic and hot garam masala. I prefer to use this garam masala powder in Mughlai non vegetarian dishes.

All ingredients are easily available in Indian Grocery Stores.

Ingredients:

• 10 brown cardamom
• 4 X 1” pieces of cinnamon
• 5 bay leaves
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tbsp black peppercorns
• 1 tbsp cloves
• 1 tbsp Kala Jeera (shahjeera)
• 2 tbsp dry ginger powder
• 1 small nutmeg
• 2 star Anise
• ½ tsp Mace (Javitri)

Method:

• Heat a heavy skillet on a medium flame and gently roast all ingredients except the dry ginger, till they turn a few shades darker.
• Turn off the flame and allow them to cool.
• Grind them all together, to a fine powder in a clean, dry coffee grinder.
• Sieve garam masala powder and discard fibers from the skin of the black cardamoms.
• Store in an airtight container in a cool dark place.

Aloo Bhagarey (Potato Masala Fry)

Seasoned with curry leaves, in this recipe are used sesame seeds, coconut and groundnut along with tamarind. Can be tried with lemon juice also.

Ingredients:

• 4 medium boiled potatoes
• 1 large onion chopped
• 1” ginger
• 2 garlic cloves
• 1 tsp Sesame seeds
• 2 tbsp Peanuts
• 1 tsp Dessicated Coconut
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp tamarind pulp
• 1 tbsp tomato paste
• 4-5 Curry leaves
• Salt
• ½ cup cooking oil

Method:

• Peel and cut each potato into two pieces.
• Roast the onions on a griddle till they soften and turn light golden brown.
• Dry roast together on medium heat the sesame seeds, peanuts, dessicated coconut, till they darken slightly and start emitting an aroma.
• Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, coriander powder, red chili powder to a fine paste.
• Heat oil, stir fry potato pieces till they are pink. Add curry leaves, stir.
• Add masaala paste to it along with tamarind juice, tomato paste and salt. Cook on medium heat, stirring occasionally but very gently till excess of water evaporates.
• Serve hot with parathas ( Pan-fried Indian Flat Bread) and Raita.

Do You Know?

Eating potatoes is reported to be great for liver and muscles. They also contain high amounts of carbohydrates, which reportedly provide a great source of energy.

Potatoes also contain Vitamin C, good for promoting a healthy immunity system, as well as potassium, Vitamin B3 and folic acid (folate).

Consuming potatoes is reported to be good for improving memory.

Jalapeno Hyderabadi Style

I am a fan of jalapeno - the greatest pepper on earth, so I decided to blend the two flavours - jalapeno flavour and typical Hyderabadi saalan flavour, the result was simple amazing.

Find out how to make Jalapeno Hyderabadi style which has coconut, sesame seeds, tamarind with tadka of curry leaves.

Ingredients:

• 8 Jalapeno
• 2 large onions
• 1” ginger
• 4 garlic cloves
• 1 tbsp Sesame seeds
• 2 tbsp Peanuts
• 1 tbsp Dessicated Coconut
• ½ tsp cumin seeds
• ½ tsp fenugreek seeds
• 1 tbsp coriander seeds
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• ½ tamarind pulp
• 12-15 Curry leaves
• Salt
• 1 cup cooking oil

Method:

• Wash the Jalapeno, make slits along the length ensuring that the end is intact. Remove seeds.
• Roast the onions on a griddle till they soften and turn light golden brown.
• Dry roast together on medium heat the sesame seeds, peanuts, dessicated coconut, cumin seeds, fenugreek seeds and coriander seeds till they darken slightly and start emitting an aroma.
• Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder to a fine paste.
• Mix in the tamarind water.
• Fill jalapeno with this mixture . Keep aside remaining.
• Heat oil, saute curry leaves for a few minutes.
• Add the stuffed Jalapeno and fry for about about 2-3 minutes. Mix in remaining masaala gently.
• Add little water, cover and cook on medium heat, stirring occasionally but very gently, till the jalapeno are tender.
• Serve hot with plain rice or parathas.

Do You Know?

Because of the innate hotness of all Chile peppers, they can burn not only the inside of your mouth, but your skin as well.

If you find that you simply can't bear the heat after eating a Chile pepper, try to consume a dairy product, like milk, yogurt, or ice cream.

Dairy products contain a chemical called casein that combats the effects of Chile peppers, by stripping it from its receptor site on the skin.

Keema (Minced Meat) Stuffed Tomatoes

Tomatoes are stuffed with minced lamb meat and curry is prepared.

Ingredients:
6 medium size Tomatoes
½ pound Minced Lamb/Goat ( Keema)
½ cup green peas
3 Onions chopped
1” ginger piece
4-5 cloves of garlic
1 bay leaf
1 tsp Red Chilli powder
½ tsp Turmeric powder
1 tbsp coriander powder
1 tsp Garam Masala
1 tbsp Meat Curry Masala
Finely chopped Coriander leaves
2 Green chillies chopped
Salt,
1 cup oil

Method:

• In a bowl take minced meat and add 1 tsp garam masala, salt, green chillies. Mix well. Heat 2 tbsp oil in a pan. Add peas and minced meat. Cook with lid, without adding water, till meat is tender. Cool it.
• Cut the top of tomato like a cap. Gently scoop out the inner pulp and seeds with the help of round knife . Keep aside the scooped portion.
• Fill the tomatoes with fried minced meat.
• In a blender grind onions, ginger, garlic, tomato pulp and coriander, turmeric, red chilli powder.
• In a deep thick bottomed pan add ½ cup oil, add bay leaf, and then add this ground masala and 1 tsp Meat Curry Masala. Fry till oil starts leaving masala.Add garam masala and salt to it.
• Place tomatoes in this pan and simmer for 2-3 minutes. Tomatoes should not be soft otherwise they will lose their shape.
• Serve stuffed keema tomatoes hot with naan or plain rice.

Do You Know:

Tomatoes are often picked unripe (and thus green) and ripened in storage with ethylene. Ethylene is a hydrocarbon gas produced by many fruits that acts as the molecular cue to begin the ripening process. Tomatoes ripened in this way tend to keep longer but have poorer flavor and a mealier, starchier texture than tomatoes ripened on the plant. They may be recognized by their color, which is more pink or orange than the other ripe tomatoe’s deep red.

Aloo Beans (Potato with French Beans)

Green Beans ( American English)or French Beans (British English) also called squeaky beans are the unripe fruits of any kind of beans. It is a simple and quick recipe in which potatoes are cooked with green beans.

Ingredients:

• 2 big potato cut into 1” cubes
• 1 pound frozen cut French Beans
• 1 tsp red chili powder
• 1 tsp red chili flakes
• 1 tsp turmeric powder
• Salt
• Pinch of asafetida
• 3-4 tbsp cooking oil

Method:

• Heat oil in a skillet. Add asafetida and red chili flakes.
• Stir in potato cubes. Fry till light pink.
• Add beans to this. Stir. Add red chili powder, turmeric powder and salt.
• Cook covered till potato and beans are tender.Add little water if required.
• Serve hot with hot roti ( Indian Flat Bread).

Do You Know?

People of all age and gender should make it a point to include green beans in their diet as it is a storehouse of nutrients which are required to lead a healthy and a happy life. They are a rich source of vitamin K, C, A, calcium, potassium, manganese and iron amongst others.