250 gm brinjal (wash and cut in big pieces)4 tablespoon poppy seed3-4 green chili1 teaspoon kalonji seeds2 teaspoon turmeric powderSalt & sugar to taste1 cup of mustard oil1/2 cup of water
Make a paste of poppy seed and green chili.Heat the oil in a pan, fry the brinjal pieces and keep aside.Heat the oil in a pan, sauté the kalonji seeds.Add poppy seed paste, turmeric powder, salt and sugar to taste and fry the spices properly.Add pre-fried brinjal pieces, water and cook it for 10-15 min in a low flame.When the gravy becomes dry, turn off the gas.Serve with Steamed plain rice.
4 Eggs, hard boiled and shelled
2 Medium-large potatoes
1 large onion, finely chopped
1″ cube of fresh ginger, grated
2-3 cloves of garlic, finely sliced
1/2 teaspoon crushed chilli
1 level teaspoon garam masala powder
1 teaspoon ground coriander seed (dhanya)
1.5 teaspoon turmeric powder (halood)
1 level teaspoon ground cumin seed (jeera)
1/2 teaspoon curry powder
1/2 teaspoon chilli powder
5 tablespoons vegetable oil
Salt to taste
2 cups of warm water
Lau Shukto (Cool Gourd)
Gourd : 1 Kg.
Mustard seed : ¼ tsp.
Fenugreek : ¼ tsp.
Butter : 3 tbsp.
Ginger paste : 1 ½ tsp.
Mustard paste : 2 tsp.
Poppy seed paste : 2 tsp.
Coconut paste : 2 tbsp.
Milk : 250 ml.
Salt to taste
Sugar : 1 tsp.
Mince gourd into thin and 1 inch long slices and soak in water for 5-7 mins. Heat butter in a pan. Add fenugreek and mustard seed. When mustard seed splatters, add ginger paste. Stir a little and add the gourd. Add salt to taste and stir thoroughly. Place lid on pan and cook in medium heat for 10 mins. Stir twice in between.
When half cooked (after 10 mins.), add poppy, mustard and coconut pastes. Stir once again. Usually the gourd should release some water from itself. If it does not, you might need to add a little water. Place lid and cook in medium heat until gourd is cooked to softness.
Turn on heat full. Add milk and sugar, and stir well until the gravy becomes thick.
Remove from heat and serve at room temperature with rice
Makes 4 to 6 servings
3 tablespoon vegetable oil
1/2 pound small yellow waxy potatoes like new potatoes, peeled and cut into quarters
1 medium head cauliflower, cut into florets
2 bay leaves
1 teaspoon cumin seeds
1 medium yellow onion, chopped
2 teaspoons sugar, divided
1 small bunch cilantro, separated into leaves and stems, and chopped
½ teaspoon chili flakes
½ teaspoon ground cumin
½ teaspoon coriander powder
1 large clove garlic, chopped
1/2-inch sliver fresh ginger, peeled and minced
2 medium carrots, peeled and cut into 1-inch rounds
2 medium ripe tomatoes, seeded and quartered
1 teaspoon turmeric powder
¾ cup water
1 teaspoon store-bought garam masla or make your own: ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon, ½ teaspoon ground cardamom
In a large pot, heat the oil over medium heat until it starts to shimmer. Add the potatoes and fry until lightly browned, about 8 to 10 minutes. Remove and set aside. In the same pot, add the cauliflower and fry until lightly browned, about 5 to 6 minutes. Remove and set aside.
In the same pot, add 1 tablespoon of oil and heat over medium heat until it starts to shimmer. Add the bay leaves and cumin seeds. Fry until lightly toasted and fragrant, 1 to 1 1/2 minutes. Cumin seeds burn very quickly so pay attention! Add the onion followed by 1 teaspoon sugar and fry until golden brown, about 10 minutes.
Add the cilantrooriander stems, chili flakes, cumin and coriander and fry for about 5 minutes, adding water if the paste sticks to the bottom of the pan. Add the ginger and garlic. Tumble in the potatoes, cauliflower, carrots and tomatoes. Mix well to coat vegetables with the spices. Add salt to taste, 1 teaspoon sugar and turmeric and continue to fry for another 2 to 3 minutes.
Pour in the water, cover and simmer over medium-low heat for about 35 to 40 minutes, stirring occasionally.
When the vegetables are cooked and the curry sauce is almost dry, add the garam masala. Stir, taste and add more seasonings if desired. Remove from the heat. Sprinkle with cilantro leaves and serve with naan or basmati rice.
Chargrilled brinjals cooked with a simple combination of spices and herbs. Every region in India has their own version of baingan bharta…. this is one that’s special to the North.
Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds. You can also microwave these brinjals instead of cooking them over the flame step1.
Cooking Time : 30 mins.
Preparation Time : 5 mins.
|For the garnish
- Dry fish/Shutki 200 gm
- oil 2 table spoon
- onion slice 1 cup
- garlic paste 1 tea spoon
- turmeric powder 1 tea spoon
- chili powder 2 tea spoon
- salt as required
- water as required
- garlic slice 1 cup
- potato slice 1 cup
- green chili 5-6
- tomato 1
- Cut the dry fish in small pieces and soak it in cold water for 4-5 hour. Then the fish will become soft.
- Then soak again in hot water for ½ an hour and after that remove the fish bone.
- Put a pan on the burner and pour oil in the pan.
- Add onion slice in oil and fry for 3 minutes.
- Add all the spices and small amount of water and shutki and cook for 5 minutes.
- Now add green chili, tomato, small amount of water and cook for 20 minutes.