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Baghare
Baingan |
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Ingredient/Quantity.: |
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▪Eggplant (baingan) (Small) 500 gms |
▪Sesame
Seeds 2 Table spoons |
|
▪Peanuts 3 Table spoons |
▪Cumin
Powder 1 Tea spoon |
|
▪Dry Red Chili Whole 2 Nos. |
▪Chopped
Onion ½ Cup |
|
▪Tamarind (seedless) 30 gms |
▪Curry
Leaves 8-10 |
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▪Green Chili 3 Nos. |
▪Fenugreek
Seeds ½ Tea spoon |
|
▪Turmeric Powder 1 Tea spoon |
▪Mustard
Seeds 1 Tea spoon |
|
▪Salt As per taste |
▪Oil
2 Table spoons Oil For Deep Frying |
Method :
- Wash and slit the eggplants into quarters without
removing the stem.
- Deep fry in medium hot oil till brown in color.
- Lightly roast the peanuts and sesame seeds. Grind
peanuts, sesame seeds and red chilies to a
smooth paste. Slit green chilies and cut into one inch long
pieces.
- Boil tamarind in one cup water for five minutes and
strain to get ~Tamarind Pulp~ .
- Heat oil in a thick bottomed pan. Add mustard and
fenugreek seeds. When mustard seeds start to splutter, add
curry leaves and chopped onions. Cook till golden brown and
add peanut and sesame paste. Stir constantly.
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Bharwan
Bhindi |
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▪
Lady Finger (Bhindi) 500 gms |
▪
Red Chili Powder 2 Table spoons |
|
▪
Coriander Powder 2 Table spoons |
▪
Cumin Powder 2 Table spoons |
|
▪
Dried Mango Powder 2 Table spoons |
▪
Salt As per taste Oil 2 Table spoons |
|
▪
Turmeric Powder 1 Tea spoon |
▪
Turmeric Powder 1 Tea spoon |
|
Method :
- Clean, wash and wipe lady finger absolutely dry. Remove
half a centimeter from both ends. Slit and keep aside.
-
Mix red chili powder, coriander powder, cumin powder, dry
mango powder, turmeric powder and salt.
-
Stuff the lady finger/okra with this masala. Keep the
left over stuffing masala separately.
-
Heat oil in a kadhai (fry pan). Add Sliced Onions and
cook for half a minute. Add stuffed lady finger/okra. Cook
covered on a slow flame. Stir occasionally.
-
Add rest of the dry masala when lady finger/okra is
almost cooked.
-
Cook covered on a slow flame till lady finger/okra is
fully cooked and tender.
-
Ensure that you do not add any water to this vegetable.
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Aloo Dumwale |
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▪
Small potatoes 500 gms |
▪
Turmeric Powder 1 Tea spoon |
|
▪
Boiled Onion Paste 1 Cup |
▪
Kasoori Methi 1 Tea spoon |
|
▪
Garlic Paste 1 Table spoon |
▪ Fresh Cream 50 mls |
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▪
Ginger Paste 1 Table spoon |
▪
Garam Masala Powder 1 Tea spoon |
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▪
Tomato Puree 1/2 Cup |
▪
Cashewnut Paste 1 Table spoon |
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▪
Red Chili Powder 1 Table spoon |
▪
Oil 2 Table spoons |
|
▪
Coriander Powder 1 Table spoon |
▪
Salt As per taste |
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▪
Curd (Yoghurt) 1/2 Cup |
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Method :
- Peel, wash and prick potatoes with a fork. Deep
fry in moderate hot oil until potatoes are golden brown in
color. Keep aside.
-
Heat oil in a patila (utencil). Add Boiled Onion Paste and
cook on a high flame, stirring continuously until onion
paste changes its color to light brown.
-
Add Cashewnut Paste and beaten yogurt, mix well.
-
Add Ginger Paste and Garlic Paste, stir for half a minute
and then add red chili powder, coriander powder, and
turmeric powder. Stir for a few seconds. Add tomato puree
and cook on a medium flame for 3 minutes.
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Add 2.1/2 cups of water. Bring it to a boil and add fried
potatoes. Season with salt. Reduce flame and add Garam
Masala Powder and kasoori methi. Cook on Dum (by covering
utencil totally) for ten minutes on a very slow flame.
-
Finish with fresh cream and serve hot.
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