BAINGAN-KA-BHARTA (Eggplant Mashed)

Eggplant Mashed is Indian famous recipe from North of India. There is different method of making this recipe, here are simple and easy step for making "BAINGAN-KA-BHARTA (Eggplant Mashed)" recipe.

Ingredients-

• Eggplant (brinjals)- 2 no. large
• Onion- 1 no. large (fine copped)
• Tomatoes- 3 no. (fine copped)
• Ginger/ Garlic paste- 1 tsp.
• Red chillies- 2 no.
• Curry Powder (Garam masala)-1 tbsp
• Oil- 3 tbsp.
• Salt to taste
• Lemon juice - 1 tbsp.
• Coriander chopped for garnishing.

Methods:

1. Roast Eggplant(Brinjals) on open flame or use microwave till about 10-15 minutes each, turning it frequently for even roast, keep aside when done and let cool.
2. Remove the skin from Eggplant (Brinjals)
3. Heat Oil in Fry pan, add onion fry still it turn into light brown & add tomatoes and fry for 3minutes.
4. Add ginger paste and stir, cook for a few minutes.
5. Break Red chillies into pieces and add to fry pan. Cook over low heat stirring frequently till mixture leaves oil and sides of pan as well.
6. Add the garam masala and cook while stirring frequently over low heat.
7. Peel skin of cooled brinjals (Eggplant) & Mash it.
8. Transfer the mashed brinjal (eggplant) pulp to the onion-masala and cover and cook in low heat for another 15 minutes.
9. Garnish with coriander leaves & lemon juice.

Serve hot with Bread or chapatis.

Spicy Fried Fish

Ingredients:

• 2 no. any fish without boneless
• 2 cloves garlic, chopped
  
• 1 tsp. grated fresh ginger
• 1/2 tsp. ground turmeric
• 1/2 tsp. black pepper
• 2 tsp. lemon juice
• 1/2 vegetable oil (for frying)
• Banana leaf - 2
• 1 tsp. salt
• fresh coriander garnish

Method:

1. Cut fish in half and wash under cool running water and pat dry with paper towels.
2. In a plate, combine garlic, salt, ginger, turmeric, and black peppers with lemon juice. Stir to form a paste.
3. Rub paste on both sides of fish fillets and let stand cover in banana leaf steam it for 10 minutes.
4. In a deep frying pan, heat oil over medium-high heat. Uncover fish from banana leaf. Fry fish about 5 minutes, or until bottom side is golden brown.
5. Place fish on a platter and garnish

Preparation time: 45 minutes

Serves: 4 no.

Shrikhand (Yogurt sweet dish) Mango flavour

Indian sweet dish made of strained yogurt. It is one of the main desserts in Gujarati cuisine and Maharashtrian cuisine.

Ingredients:

• 1/2 cup thick yogurt (curd)
• 3/4 cup mango pulp
• 150 - 200 gms powdered sugar (if mango is very sweet use less sugar)
• A few stand of safforn
• 1tbsp warm milk
• 2tsp cardamom poweder
• pistachios and almonds

Method:

1. Put the yogurt in muslin cloth and tie it for 4 - 5 hours.
2. Dissolve the saffron in warm milk.
3. Transfer the yogurt into a bowl. Mix the saffron mixture curd, sugar, mango pulp and cardamom powder.
4. Blend the mixture using a hand blender.
5. Transfer to a serving bowl and garnish with silver of almonds, pistachios and small mango cut pieces.
6. Chill for an 1 or 2 before serving.
   

Masala (spiced) Tea

Ingredients:

• 3 cup water
• 2 sticks cinnamon (or powder)


• 15 cardamom pods
• 15 whole cloves
• 1 tbsp. chopped fresh ginger
• 3 tbsp. black tea leaf (or any tea powder)
• 1 cup milk
• 3 tbsp. sugar

Method:

1. In Tea pan add water, cinnamon, cardamom, cloves, and ginger, bring to a boil over medium-high heat.
2. Add tea leaf or powder and cover the pan. Let stand for 2 minutes.
3. Then add milk and sugar. Bring to a boil over medium-high heat.
4. Strain the liquid and pour into cups. Serve immediately.

Preparation time: 7 - 10 minutes
Serves 3 to 4

Honey Butter Cookies

Ingredients:

• 3/4 stick of butter
• 1/2 cup of sugar
• 1 cup of all purpose flour
• 1/2 tsp of cardamom
• 1/4 cup of almonds
• 1/4 cup of cashews
• 3 tbsp of Honey
• 1/4 tbsp of baking powder

Method:

1. Add butter, honey, sugar and baking powder in a bowl and blend it very well.
2. To the mixture add powdered cardamom and add flour little by little so that it blends properly.
3. To this add powdered almonds and cashews and mix it again.
4. Take a tblspn of dough and flatten it like a cookie.
5. Bake it in an ungreased cookie sheet for 350o about 15 mins or till it is golden brown.
   

Indian Sweet Corn Chaat

One of the Indian famous chaat from Movie Theater Hall.

Ingredients:

• Sweet Corn - 200 gms (Boiled)
• Potato - 1 (Boiled)
• Onions - 1 medium (fine chopped)
• Tomato - 1 medium (fine chopped)
• Coriander - 2 tbsp (fine chopped)
• Chaat Masala - 1 tsp
• Red Chilli Powder - 1 tsp
• Salt to taste
• Sev - 3 tbsp
• Oil - 1 tsp
• Lemon Juice- 1/2 tbsp
• Water - 1 cup

Method:

1. Heat pan on gas.
2. Add a tspful of oil.
3. Fry chopped onion still it turn golden brown.
4. Add chooped tomatoes cook for 2 minutes.
5. Add Diced boiled potato and cook for another 2minutes.
6. Add boiled corn kernels, cook for 1minutes.
7. Add red chilli powder, chaat masala and salt to taste.
8. Add lemon juice and 1 cup of water in pan and cook lid closed for another 5 minutes.

Serve in bowls and garnish with chopped coriander and sev.

Tomato & Mushroom Soup

Ingredients:

• Tomato 3 number
• Button Mushroom 3 or 4 number medium size chopped (small cubs)
• Onion 1 number (sliced)
• Potato 1 number (grated)
• Red Chilli powder 1 tablespoon
• Black pepper powder 2 tablespoon
• Salt (for taste)
• Lemon juice 2 tablespoon
• Ginger paste 1 tablespoon
• Garlic paste 1 tablespoon
• Oil for fry

Methods:

1. Grind Tomato, Red chili powder & lemon juice and make a puree.
2. Deep fry onion sliced and keeps a side.
3. Take Fry Pan, add 1 or 2 drops of oil and add Ginger and Garlic paste, cook for 45 seconds in medium flame.
4. Add Tomato puree in the pan for 2minutes, add grated potato and salt and cook for another 2minutes.
5. Add sliced mushroom in pan. Cook it with lid closed for 3minutes.
6. Now add black pepper and mix it well. And cook for another 1minutes.
7. Taste it, if salt and pepper is ok.

Serve Hot with Backed Papad.