BAINGAN / BRINJAL / EGGPLANT BHARTA

Baingan bharta is a vegetarian dish that is prepared by mincing eggplant that is grilled over direct fire / oven with chopped onions, tomatoes and spices.

SERVES : 2

INGREDIENTS

• 1 big brinjal / baingan / eggplant

• 2 onions

• Few sprigs of coriander leaves

• 1 tomato

• 1/4 ginger - garlic paste

• 1/4 tsp jeera seeds /cumin

• Few methi seeds

• Little amchur pd (optional )

METHOD

1. Wash and wipe dry brinjal. Smear oil on the bainga / brinjal.

2. Greasing the baingan with oil helps to peel off the skin easily after roasting.

3. Place it in the oven and roast for 10- 15 mins.

4. Roast until brinjal turns dark and cooked completely from inside.

5. Cool the baingan completely by dipping it in a bowl of water and then peel the skin off.

6. Take off the head of the brinjal and check if the brinjal is cooked completely from inside.

7. Mash the eggplant with the help of a fork. Keep aside.

8. Finely chop onions and tomato.

9. Heat oil in a frying pan add cumin and methi seeds.

10. Fry onions add ginger - garlic paste, salt, chilli pd and tomatoes and saute till tomato turn soft and mushy

11. Now add in roasted and mashed brinjal along with salt and cook till well done.

12. Add garam masala and garnish with chopped coriander.

13. Enjoy baingan ka bharta with hot phulkas or rice.

MALAI CHICKEN

A delicious chicken recipe made with chicken pieces cooked in milk, and then baked with tomato puree, cream and whole eggs.

Serves: 6

INGREDIENTS

• 1 kg chicken

• 2 onions

• 1 glass milk

• 2 tbsp ginger garlic paste

• 1 tsp chilli pd or to taste

• 1/4 tsp turmeric pd

• 1 tsp coriander pd

• 2 cardamom

• 2 cloves

• A small piece of cinnamon / a pinch of cinnamon pd

• 2 tomatoes

• 2 tbsp oil

• Salt to taste

• Few sprigs of coriander leaves

• 1/2 cup cream

• 2 eggs

• 7- 8 cashews grind / pound to powder

METHOD

1. Clean and wash chicken pieces and drain them.

2. Finely chop onions, tomatoes and coriander leaves keep aside.

3. Heat oil in a pan and fry onions till golden brown .

4. Add ginger garlic paste, turmeric pd, chilli pd and coriander pd.

5. Add chicken pieces and roast them well.

6. Add milk to this chicken and let it cook on slow flame for 15 -20 min or till done.

7. Do not add salt or any water at this stage.

8. When the chicken is done add salt and dry it up to get a thick gravy.

9. Taste and add more chilli pd and salt if required.

10. Grind tomatoes in a mixer with clove, cardamom and cinnamon.

11. Heat little oil in another pan and cook the tomato paste with little salt and chilli pd to form a thick puree. Keep aside.

12. Grease a baking dish and pour in the chicken gravy, layer it with tomato puree and fresh cream.

13. Top it with some cashew pd and break in 2 whole eggs.

14. Bake this dish at 180 °C for 20 mins or till the top is brown and done.

15. Serve hot with naans / bread.

HORSEGRAM MICROGREEN DOSA

Horsegram microgreens are basically the baby plants or seedlings of horsegram plant which are considered naturally nutrient dense. It is the stage where the baby plants are approximately 1-3 inches tall. Here we add this microgreens to dosa batter along with onion and chilli to make a delicious and nutritious dosa.

Serves: 4 - 6

INGREDIENTS

• Dosa batter

• A handful of horsegram microgreen / any other microgreen / spring onions

• Salt to taste

• 1/4 turmeric pd

• 1 tsp jeera seeds /cumin

• 2 onions

• 1- 2 green chillies

• oil

METHOD

1. Clean and wash horsegram microgreens .

2. Finely chop onions, green chillies, horsegram.

3. Take some dosa batter in a bowl. Add finely chopped onions, chilli, horsegram microgreen, cumin seeds, turmeric pd , salt and give it a good mix.

4. Heat a dosa tawa, brush it with little oil and spread this mixture. Let it cook well then turn it the other side. Cook till done

5. Remove and serve in a plate with chutney of your choice.

NOTE :

1. For dosa batter soak 2 cups rice,1 cup urad dal, 3/4 cup poha for 4-5 hours

2. Grind them all seperately in a mixie with some water and then mix it together into a thick batter.

3. Ferment this batter overnight.

4. Next morning it is ready to use.

5. This batter can be stored in the fridge for few days.