Baingan ka Bhartha (Grilled meshed spicy eggplant)

Baingan Ka Bartha 

Roasting of eggplant

Ingredients:

• 1 baigan/Eggplant/brinjal (large)
• 2 onion
• 3 tomato
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 green chilies
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp garam masala powder
• 3 tbsp Oil
• Coriander leaves for garnishing
• Salt to taste

Method:

• Wash and wipe the eggplant well. Coat the outer surface with oil and then it's ready for roasting.
• Roasting on the gas cook top is the most easily and best method you can do to achieve that charred and smoky effect.
• Take the greased eggplant and place it directly on the burner. Keep the flame on low. 
• Keep turning the eggplant and make sure all the sides are exposed to flame. This takes about 5 - 6 minutes; depending on how big is the eggplant.
• Once the eggplant is cook you will notice that the out side will start to look charred and you will get that smoky smell.
• When the eggplant is roasted well, allow it to cool.
• Take the completely cooled eggplant and peel off its skin, transfer to a plate and slice to check for worms and hard seeds then mash.
• Finely chop the onion and puree the tomatoes, heat oil in a heavy-bottomed pan and add the onions, fry onions till light golden brown, add ginger and garlic paste and stir, add turmeric, red chili powder and salt, tip in the tomato puree and the green chilies and cook over low heat stirring frequently till mixture leaves oil. Cook while stirring frequently over low heat.
• Add the mashed pulp to the onion-masala and cook over low heat for another 15 minutes, stirring occasionally, or till the mixture leaves sides of pan. Sprinkle the garam masala and mix.
• Garnish with coriander leaves. Serve piping hot with fluffy chapattis…….

Kache kele ke kofte ( Raw banana dumplings)

Kache kele ke kofte

Ingredients:

For Koftas

• 2 Kache Kele  (Raw Bananas)
• 2 medium Aloo (Potato) boiled and mashed
• 1 tsp Ginger grated
• ½ tsp Garam Masala powder
• 2 Green Chilies finely chopped
• 2 tbsp chopped fresh Dhania (Coriander/Cilantro leaves)
• 1 tsp Amchoor Powder
• Salt to taste
• 2 tbsp roasted singhara ka atta (Water chestnut flour)
• Cooking Oil for deep-frying

For Masala/Gravy:

• 1 big Onion chopped
• 3-4 cloves of Garlic

Skip onion and garlic if you are preparing for VRAT

• 1” cube of fresh Ginger chopped
• 1 medium sized Tomato chopped
• 1 Green Chili
• 1 tsp Red Chili powder
• 1 tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 tsp  Garam Masala powder
• 1 Bay leaf
• 4-5 tbsp Cooking Oil
• 1 tbsp Lemon juice
• Salt to taste

Method:

Koftas:

• Cut each Raw Banana in to two pieces. Put these pieces in a bowl of salted water. Let them stand for 10-15 minutes.
• Take about 4-5 cups of water in a pan and boil it. Now add Raw Bananas pieces to the boiling water and let the water boil until pieces are tender but not mushy. Drain and keep the pieces aside to cool a little.
• Peel off and grate/mash Raw Bananas.
• In a big bowl take grated Raw Bananas, mashed potato and all other ingredients, other than oil, required to make koftas.
• Shape the Raw Bananas mix into round balls (koftas).
• Deep-fry koftas to golden brown over medium flame.

Gravy:

• Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
• Heat the oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
• Fry, stirring constantly, for about 5-6 minutes, or until masala turns little darker, and the oil begins to separate from the masala.
• Add 4 cups of water to the masala and let the gravy boil for 2-3 minutes. Add koftas, lower heat, and simmer gently uncovered for about 4-5 minutes.
• Turn off the flame, add lemon juice and garam masala and allow the curry to rest for 15 minutes. Koftas absorb water and swell.
• Transfer curry to serving bowl. and serve hot garnished with fresh finely chopped corriander leaves!

Aromatic lemony mint cauliflower (Pudine wali Gobi)

Pudine wali Gobi

Ingredients:

• 1 Cauliflower , cut into florets
• Lemon juice from 1 lemon
• Fistful Mint leaves , finely chopped
• 2 Tbs Ginger 
• Salt to taste
• 1 tsp Turmeric powder 
• ½ tsp Chili powder 
• Butter few cubes.

 Powder These:

• ½ tsp Fennel seeds(saunf)
• 1 tsp Coriander seeds(dhania)
• 1 tsp Cumin seeds(jeera) 
• 3 Cloves(laung)
• 1 stick Cinnamon(dal chini) 

 Method:

• Melt butter in a pan, add turmeric powder and all other spices. Sauté it for 2 minutes.
• Add ginger and cauliflower florets, salt and chili powder. Cover the lid, setting the flame on medium.
• Cook for 5-6 minutes, stirring in between.
• Add mint leaves and lemon juice, sauté for 2 minutes.
• The aromatic lemony mint cauliflower is ready to serve.

Achari Gobi

Achari Gobi 

Ingredients:

• 1 Cauliflower
• 1 Ginger- grated
• 1 Tsp crushed Garlic
• 1 Tsp turmeric powder
• 2 finely chopped green chilies
• 1 Tsp Nigella (Kalonji)
• 1Tsp Fennel seeds (Saunf)
• ½ Tsp Fenugreek seeds (Methe)
• ½ Tsp mustard seeds(sarson)
• 1Tsp Cumin Seeds (Jeera)
• Red pepper powder to taste
• Salt to taste
• 2 Tbs oil

Method:

• Wash and cut the cauliflower into florets of medium size.
• Coarsely grind the Nigella (Kalonji), Fennel seeds (Saunf), Fenugreek seeds (Methe), Cumin Seeds (Jeera), mustard seeds (sarson) and keep aside.
• Heat the oil in pan. Add ginger and garlic, sauté for 2 minutes. Add turmeric powder and again Saute for 2 minutes.
• Add the coarsely grinded spices in it and again sauté for 2 minutes.
• Add the florets of cauliflower, green chilies, red pepper, salt and sauté for 2 minutes and then cover the lid. Keep the flame medium and stir occasionally.
• The tasty and spicy achari gobi will be ready to serve within 7-8 minutes.
• You will love its unique tangy flavor.

Lazeez Gobi Keema

Gobi Keema

Ingredients:

• 1 Cauliflower (Gobi)
• 1 Ginger- grated
• 1 onion finely chopped
• 1 Tsp crushed Garlic
• ½ cup green Peas
• 2 Tbs Tomato puree
• ½ Tsp Garam masala
• 1 Tsp turmeric powder
• Red chilli powder to taste
• Salt to taste
• Fresh coriander leaves for garnishing

Method: 

• Wash and Grate the cauliflower.
• Heat oil in a heavy bottomed pan, put peas and saute on medium heat and Set aside in separate dish
• Heat some more oil in the pan,add ginger-garlic paste, chopped onion, turmeric powder & sauté for 1-2 minutes.
• Add tomato puree, red chilli powder & saute until the oil separates.
• When the gravy starts to simmer, add grated cauliflower & mix well to coat.
• Put the fried peas and Season with salt & Garam Masala. Cook on low heat for another 6-8 mins
• Serve hot garnished with fresh coriander leaves.

Ghobi 65

Gobi 65

Ingredients: 

• 1 Cauliflower (medium sized)
• 4 tbsp Cornflour 
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 tsp Ginger Garlic Paste
• Chilli Powder to taste 
• Salt to taste
• Red Food Colouring , optional
• Oil - to deep fry

Method: 

• Cut cauliflower into small florets and wash them in running water. Keep aside
• In a bowl, mix all ingredients, except oil and florets, into a fine paste. Put the florets in the paste and mix well so that florets get evenly coated with the paste.
• Keep it in a refrigerator for 1 hour.
• Heat the oil in a pan. Deep fry the florets until crispy. 
• To give it a look of traditional chicken 65, I wrapped small piece of aluminum foil at the tip of the florets. 
• Serve hot with onion and lemon slice.

Sunehri Ghobhi (Mughlai dish)

Sunehri Gobi

Ingredients:

• 2 Cauliflower (small)
• 4 Tbsp Oil

For masala:

• 3 Onions- chop roughly and grind to a paste
• 3 Tomatoes- roughly chopped
• 1 Ginger- chopped
• 1 Tsp crushed Garlic
• 2 Tbsp Curd/Yoghurt
• 1/2 Tsp Garam masala
• 1/2 Tsp Red chilli powder
• 1/2 Tsp Amchoor powder/dry mango powder
• Salt to taste

Method:

• Remove stem of cauliflower, wash and wipe dry.
• Heat oil in a pan, put in one cauliflower  at a time( with the stem facing up), then cover and cook on medium flame stirring occasionally till it  turn golden and gets cooked. Remove and keep aside.

For masala:

• Grind the chopped tomatoes, ginger, garlic and onion to a paste.
• Heat oil in the pan and add the paste and Cook for 4-5 minutes on low flame till it starts leaving the oil.
• Add well beaten yoghurt and cook again till the masala turns reddish.
• Add red chilli powder, dry mango powder/amchoor powder, and salt. Cook for 1 minute.
• Add 2-3 tbsp water to get a thick consistency of dry masala. Cook for 1 minute on low flame. Now remove from fire.
• Insert masala in between the florets of the fried cauliflower and serve hot.

Punjabi Chintt (Spiced Yoghurt)

Ingredients:

• Curd/yogurt (1 cup)
• Finely chopped onion (1 small)
• Cumin seeds (1Tsp)
• Dried red chilies (2-3)
• Garlic paste (1Tsp)
• Chopped coriander leaves
• Chopped green chilies (to taste)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (to taste)
• Salt (to taste)

 

Method:

• Mix the yogurt with one third amount of water and beat it to ensure no lumps are formed.
• In a deep pan, put one tablespoon of cooking oil and heat it.
• Add the cumin seeds, let them splinter.
• Now, add the dried chilies, onions, garlic paste and stir until the onion turns light pink.
• Add the turmeric powder, chili powder, salt and mix well.
• Lower the gas flame to sim.
• Now, slowly add the beaten yogurt and stir to mix.
• Let it simmer for two-three minutes stirring continuously, add chopped green chilies and coriander leaves.
• Serve hot with steamed rice/Chapatti and enjoy your Punjabi Chintt.

 

Down south the same dish is known as Morru Kari by Keralites and Mentha Palidhya in Karnataka, The recipe is almost same with a bit of variation:

Instead of using cumin seeds, in Morru Kari mustard and fenugreek seeds are used.

In Mentha Palidhya there is additional toor dal, fenugreek seeds, mustard seeds and curry leaves.

Methi wali Ghobi (Fenugreek – Cauliflower)

Ingredients:

1. Half Kg Cauliflower (Ghobi)
2. Two Tbs Fresh coarsely chopped Fenugreek (Methi) leaves
3. One Potato
4. One green chili
5. One Tbs grated ginger
6. One Tsp Turmeric
7. Half Tsp red pepper
8. One and half Tbs oil
9. Salt to taste

Method:

• Wash and cut the cauliflower into small florets.
• Peel and dice potato in small pieces.
• Heat oil in pan, fry the potatoes till golden.
• Add grated ginger and sauté for one minute.
• Add turmeric, salt, red pepper and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek(Methi) leaves, sauté for 2 minutes.
• Add cauliflower florets and mix.
• Cover the lid, stirring occasionally on a medium flame.
• The methi gobhi will be ready to serve within 8 minutes.

Fenugreek Fried Rice

Ingredients:

1. Half Kg Cooked Rice
2. Two Tbs Fresh Coarsely chopped Fenugreek (Methi) leaves
3. One Tsp Crushed Garlic
4. Half Tsp Grated Ginger
5. One Onion
6. Two Green Chili
7. Salt to taste
8. One Tbs Oil

Method:

• Chop the onion in julienne.
• Heat the oil in a pan, add grated ginger and crushed garlic, Sauté for 1 minute.
• Add onion julienne and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek (Methi) leaves and salt, sauté for 2 minutes, the enriching aroma of fenugreek(Methi) will fill the air and is too tempting to resist.
• Add cooked rice; sprinkle some water so that the rice won’t stick to the pan, sauté for 3 minutes.
• The hot and aromatic fenugreek (Methi) rice is ready to serve.
• The pickles and raitas always compliment it. 

Crispy Arbi (Colocasia, Taro Root)

Ingredients:

1. Half Kg Arbi (Colocasia)
2. Two Tsp Garlic Paste
3. Two Tsp Ginger Paste
4. One Tsp Turmeric Powder
5. Salt to taste
6. Half Tsp Red Chilli
7. Two finely chopped green chilli  
8. Two Tbs Oil for fry

Method:

• Peel and cut the arbi in thin long strips.
• Heat the oil in pan. Add Garlic and ginger paste, Sauté for 2 minutes on medium flame.
• Add turmeric powder, salt and red chilli, sauté for 1 minute on medium flame.
• Add Arbi and green chilli, Sauté for 2 minutes.
• Cover the pan with lid and lower the flame, stir occasionally in between, until it turns golden.
• The crispy arbi will be ready within 8-10 minutes.
• Serve it with hot chapattis. 

Sabudana  Khichdi

Ingredients:

• 1 cup sabudana (tapioca)
• 2 Green Chillies chopped  finely 
• 1/2 cup roasted and crushed to powder groundnuts 
• 1 boiled , peeled and diced potato 
• 2 tsp Oil
• 1/4 tsp Mustard Seeds 
• 1 Pinch Hing (asafoetida) 
• 1/2tsp turmeric powder
• Salt to taste 
• Few Coriander leaves
• Few Curry Leaves
• 1tsp Lemon juice 

Method:

1. Gently wash the sabudana under running water, and soak it in about 1/2 cup of water for 6 to 8 hours and then drain off the excess water if any.
2. Heat the oil in a frying pan on medium heat. (You can test by adding one cumin seed to the oil; if seed cracks right away then oil is ready)
3. Add cumin seeds and mustard seeds, after seeds crackle  add green chilies, Curry Leaves, Hing and  turmeric powder .
4. Add diced potatoes, stir for a few seconds.
5. Add the drained sabudana and powdered groundnut mix well and stir fry for 3 to 4 minutes.
6. Add salt and stir fry on medium heat continuously for about 6 to 7 minutes until sabudana becomes translucence, looks like pearls. Stir gently and making sure sabudana doesn’t get sticky and stuck to each other.
7. Add groundnuts, lemon juice and Coriander leaves (hara dhania), stir gently.
8. Serve hot garnished with chopped fresh coriander leaves, ENJOY! 

Jhattpat Sabudana khichdi in microwave

You can have the sabudana khichdi in a microwave , the nngredients are same as explained above , after the aloo tadka i.e step 4 , mix the tadka with sabudana and groundnut powder. Keep in microwave for 4-5 mnts at medium high, stirring after every minute. When the waxy looking sago turns translucent, the khichdi is done. Add coriander leaves and lemon juice.

Serve hot garnished with chopped fresh coriander leaves, the jhattpat sabudana khichdi , a perfect snack to go with tea during fast ………..

Optional : you can garnish it with freshly grated coconut .