Spinach Rice

Ingredients

3 cups rice 1 bunch Spinach 6 cups water
3 tsp butter 2 tsp cashews 1 medium size onion1/2 tsp Jeera seeds2 bay leaves
2 tsp gingergarlic paste 1/2 bunch mint leaves 3 to 4 green chillies 4 lavang 3 dalchini sticks

Method

1. Make puree of spinach and mint leavesn. Keep it aside.
2. Now take a pan with butter add jeera seeds, dalchini, lavang, bayleaves and cashews.
3. Add onions and ginger paste.
4. Cook it until it becomes tender.
5. Add the puree and cook for some time.
6. Add rice and salt as per needed.
7. Now cook it until the rice is cooked completely.
8. Spinach rice can be served .

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Lemon Rice

Ingredients

3 cups Rice- cooked
3 - dried red chili
1/2 tsp - mustard seeds
1 tsp - channa daal
1 tbsp - raw peanuts
1 tbsp - cashews
1 tsp - urad daal
1/4 tsp - turmeric powder
1 tsp - ginger- minced
2 - green chili, finely chopped
1 sprig - curry leaves
2 tbsp - lemon/lime juice or to taste
5 springs - cilantro, for garnishing
pinch - asofoetida
salt- to taste
1 tbsp - oil

Method

1. Mix Salt and Lemon Juice to the Rice. Mix well.
2. In a pan, heat oil.
3. Once hot, add in the Dried Whole Chili. Break the Chili into the oil for additional spicy flavor.
4. Add in the Mustard Seeds and let them pop and crackle.
5. Add i n the Channa Daal and cook for a minute.
6. Add in Raw Peanuts and cook for about 30 seconds.
7. Add in the cashews, urad daal, turmeric powder, asofoetida, ginger, green chilies and then curry leaves.
8. Add in the Rice and mix well but gently.
9. Keep on the flame till the rice is hot all the way through.
10. Garnish with Cilantro.
11. Lemon Rice is ready to be served.

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Pineapple chutney

Ingredients

1/2 inch pieces medium Pineapple
1 tbsp- minced Ginger    
1 tablespoon Sugar    
2 tablespoons Raisins    
1 teaspoon Panch Puran Masala    
1/2 teaspoon Red chillies- crushed
Salt to taste

Method

1. Peel and cut pineapple into small pieces. Cook pineapple with ginger .

2. Add sugar and raisins to the pineapple and continue to cook.

3. Add one teaspoon of Panch puran masala, crushed red chillies and salt to taste. Add half a cup of water and cook for five minutes on low heat.

4. Pineapple chutney is ready.

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Coconut Chutney

Ingredients

1 cup dalia
1/3 cup sesame seeds (til)
1/2 cup coconut (fresh or dry) -grated
2 tbsp channa daal
2 tbsp urad daal
1 1/2 tbsp methi seeds (fenugreek seeds)
Red/Green chillies/salt - to taste
1 tbsp oil
Tamarind pulp
1/2 tsp sugar or jaggery
Pinch of hing (Asafoetida)

For Seasoning
1 tbsp oil
pinch of Hing (Asafoetida)
Cumin seeds
Mustard seeds
Red chilli
Curry leaves or Corinander leaves
   
Method

1.  Fry all the ingredients ( except the seasoning ) in oil in the order of daals, methi, sesame seeds, dalia, chilli, coconut.

2. Mix the above fried ingredients with tamarind pulp, sugar and salt.

3.  Add water and mix to make the semi liquid texture.

4.  Transfer the chutney into serving tray.

5.  Add the mustard, cumin seeds to the hot oil. When the mustard seeds start popping, add hing, turn off the cooking range and add red chillies, curry leaves and add this to the chutney.

6. Delicious coconut chutney is ready to be served.

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Mango Chutney

Ingredients

1 large Mango
2 oz Apple Vinegar
4 oz  Sugar
8 oz Water
1/2 teaspoon shelled Cardamom seeds
1/2 teaspoon ground Ginger
1/2 teaspoon ground Cloves
5 oz Rasins
2 Cinnamon sticks

Method:

1.  Peel the mango, remove the stone and cut the flesh into large chunks.

   

2. Place the mango chunks in a saucepan and add all the remaining ingredients. Stir well.

 3.Place over high heat and bring to a boil, then reduce heat and bring to a simmer. Simmer for 15 minutes. Let it cool.

4. Mango chutney is ready to be served.

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Chicken Ghee Roast

Ingredients

• Chicken - 1 kg, bite sized pieces, washed
• Curd - 1/2 cup, thick yogurt
• Turmeric powder - 1/2 tsp
• Lemon juice - 1 tbsp
• Salt to taste
• Jaggery - 2 tsps (or sugar)
• Curry leaves - 1 sprig
• Ghee - 6 tbsps
• Dry red chilies - 7 to 8, large (spicy variety)
• Dry red chilies - 3 (small variety)
• Black peppercorns - 7-8
• Cloves - 3
• Fenugreek seeds - pinch
• Coriander seeds - 1 1/2 tbsps
• Cumin seeds - 1/2 tsp
• Garlic flakes - 7-8
• Tamarind paste - 1 1/2 tbsps

Method

1. Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.
2. Dry roast the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and cool.
3. Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.
4. Heat 2 1/2 tbsps ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook for 20-22 mts or till its three foiurth cooked.
5. Remove the sauteed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
6. In the same vessel, add the remaining ghee, and add the ground paste. Saute on low to medium flame for 8-9 mts to till the ghee separates.
7. Add the chicken pieces and mix well. Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mts. Add salt to taste and mix.
8. Reduce flame, place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. This is not a curry, its a roast dish.
9. Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.
10. Garnish with curry leaves and serve with ghee rice, any flavored rice of your choice or white rice.

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Crockpot Chicken and Biscuits Recipe

As the weather gets cooler, I love to make this easy Crockpot Chicken and Biscuits recipe! Get out your crockpots in the morning for this one-pot comfort meal of chicken, veggies and biscuits; serve in the afternoon or early evening.

Ingredients:

• 2 pounds of chicken breast chopped bite size
• 2 cans of cream of chicken soup
• 2-3 Teaspoon’s of Pepper
• 2-3 Teaspoon’s of Garlic Powder
• bag of frozen stew veggies
• 1 roll of refrigerated biscuit dough

Here is what you do:

1. Set crock pot to low and add soup, pepper, Garlic Powder and chicken.
2. Cook about 2 -3 hours or till chicken is cook through.
3. Add veggies about 1 hour before serving.
4. Cook biscuits about 18 minutes before serving like it instructs on the packaging.
5. Throw the biscuits in the Crock Pot before serving
6. SERVE this delicious dinner!
7. Enjoy your Slow Cooker Chicken and Biscuits

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Chichen Do-Piaza

 Ingredients

• 3 lb. roasting chicken cut into bite size size
• 6 medium onions
Spices

• 4 fresh green chilies, seeded 
• 4 teaspoons chopped garlic 
• 1 1/2 tablespoons finely grated fresh ginger 
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin 
• 2 teaspoons ground turmeric 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cardamom 
• 1/4 teaspoon ground clove's
• 3 tablespoons ghee 
• 3 tablespoons oil
• 3 ripe tomatoes, peeled and chopped 
• 1 cup water
• 3 teaspoons salt

Method

• Thinly slice half the onions and set aside.
• Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger.
• Blend to a puree. Mix in the ground spices.
• Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown.
• Remove onions from pan with slotted spoon.
• Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges.
• Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated.
• Add the chicken pieces and stir well.
• Add water and salt, cover and cook for 35 minutes or until chicken is tender.
• Add reserved fried onions, cover and simmer 5 minutes longer.
• Serve with rice or parathas.

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Chicken Afgani

 Ingredients

• 1 Small whole Chicken
• 1 tbsp Magaz (Melon Seed) paste 
• 1 1/2 tbsp Cashewnut paste 
• 1 tbsp Khuskhus (Posto / Poppy seeds) paste 
• 1/2 cup Cream 
• 2 tbsp Butter 
• 2 tsp White pepper 
• Salt To Taste

 Method

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

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Butter Chicken

Ingredients

• 1/4 pint/150ml natural yogurt 
• 2 ounces/50g ground almonds 
• 1 1/2 tsp chili powder 
• 1/4 tsp crushed bay leaves 
• 1/4 tsp ground cloves 
• 1/4 tsp ground cinnamon 
• 1 tsp garam masala 
• 4 green cardamom pods 
• 1 tsp ginger pulp 
• 1 tsp garlic pulp 
• 14 ounce/400g can tomatoes
• 1 1/4 tsp salt 
• 2 pounds/1kg chicken, skinned, boned and cubed
• 3 ounces/75g butter 
• 1 tbsp corn oil 
• 2 medium onions, sliced 
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

Method

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan.
• Add the onions and fry for about 3 minutes.
• Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well.
• Pour over the cream and stir in well.
• Bring to the boil. Garnish the Indian butter chicken with the remaining chopped coriander to serve the chicken curry.

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Barbecued Chicken

We eat lots of chicken in our home and there's never a shortage on all the ways to cook it.  This tasty chicken with it's fabulous BBQ sauce is out of this world.  All the credit goes to the delicious easy-to-make sauce.  Whip this up in no time and have an awesome dinner on the table tonight!

BARBECUED CHICKEN

For the Brine:

3 chicken thighs bone in, skin on
3 chicken breasts, bone in, skin on

4 garlic cloves, smashed

2 quarts of water

1/4 cup sugar

2 fresh sprigs rosemary

1 tablespoon coarse sea salt

For the Sauce:

1 small onion, chopped

3 cloves garlic, minced

2 cups tomato sauce

4 fresh rosemary sprigs tied into a bunch

2 teaspoons thyme

1/3 cup brown sugar

1/4 cup molasses

2 tablespoons soy sauce

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon salt and pepper

2 tablespoons olive oil

To make the brine -

In a large bowl, combine the water, sugar, garlic, salt and 2 sprigs rosemary.  Evenly distribute the mixture into two large separate resealable bags.  Evenly distribute the chicken into the bags and seal.  Place onto a large plate or baking dish and refrigerate for 2-3 hours.  

To make the sauce - Heat the oil in a medium saucepan over medium heat.  Add in the tied rosemary and onion.  Saute for 3-4 minutes.  Add in the garlic and thyme.  Saute for 2 minutes or until the onion is translucent.  Add in the tomato sauce, brown sugar, molasses, soy sauce, cumin, paprika, salt and pepper.  Blend together.  Reduce heat to low and cook for 20 minutes. Remove 1 1/2 cups of the sauce from the pan into a serving bowl and reserve for later.  The remaining sauce will be used for basting the chicken. 

Preheat the oven to 375 degrees F.

Heat the grill to medium.  Lightly oil the surface of the grill so the chicken won't stick.  Place the chicken onto the heated grill and cook for 10 minutes, turning once half way during cook time.  Transfer the chicken into a baking dish and brush generously with the remaining sauce.  Cook for 15 minutes then bast the chicken again with a generous amount of sauce.  Return to oven and bake for 25-30 minutes or until the chicken is cooked through and no longer pink, basting 1 to 2 more times during cook time.  Transfer chicken onto a serving plate and serve alongside with reserved BBQ sauce.  

 

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Murgh Musallam

Ingredients

• 10 flakes garlic (crushed)
• 2 tbsp grated ginger
• Salt To Taste
• 1 cup curd or plain yogurt
• 1 tbsp lemon juice
• 1 chicken
• 1 cup long grain rice
• 3/4th cup shelled peas
• 6 bay leaves
• 1 cup ghee
• 2 large onions (finely chopped)
• 225gms/1/2 lb tomatoes (peeled & sliced)
• 2 cups hot water
• 3 tbsp chopped coriander leaves

Spices

• 2 tsp garam masala powder
• 1 tbsp turmeric powder
• 8 cloves
• 6 black peppercorns
• 1 brown cardamom
• 1 tsp red chili powder
• 1 tbsp roasted coriander powder
• 1 tsp cumin seeds
• 1/2 tsp saffron strands

Method

• Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
• Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
• Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
• Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
• In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
• Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
• Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
• Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
• Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

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Rasgulla

Ingredients:

4 cups milk 
6tbsp yogurt(sour)
6 cups water
3 cups sugar 
4 crushed green cardamom(optional)
For the sugar syrup the sugar and water ratio is 1:2

Method:

Pour milk in a heavy bottom pan. Bring milk to a boil. After the milk comes to a boil remove from gas and add yogurt. After adding yogurt you will see that the milk has started to curdle. At times you may need to add more yogurt to curdle the milk completely.
Strain the Paneer/Cheese. Put the paneer in a muslin cloth and squeeze the excess water from it. You can hang the muslin cloth for an hour to remove the excess water. 
Once this is done take the paneer in a bowl and knead it to form a smooth dough. Make sure that the dough is very smooth. Knead the paneer for around 7-10minutes or more till it is soft. To get the best Rasgulla's you have to knead the dough soft and smooth.
Divide the dough in small portions to make small marble sized balls. Roll between your palms to make smooth round balls. Ensure there are no cracks.
In a pan add water and sugar along with cardamom and bring it to a boil. Ensure there is enough space in the pan as the paneer balls will increase in size when you boil it.
Now add the paneer balls to the sugar syrup. Cook on high heat for 5minutes. 
Cook further on medium heat for 15minutes. 
Remove the Rasgulla's along with the sugar syrup in a serving bowl. Keep the rasgulla's dipped in the syrup for 4hrs.
Rasgulla's are ready to serve.This recipe will make around 16-17 Rasgulla's.

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Paneer Jalfrezi

Ingredients:

• Paneer - 1/4 kgs, cut into long pieces (1 1/2" length), place in warm water till use
• Onion - 1, medium, finely sliced
• Ginger garlic paste - 1 tsp
• Red Capsicum - 1/2 (optional), julienne
• Green Capsicum - 1, julienne
• Baby corn - 4, cut diagonally into 1" pieces (optional)
• Carrot - 1, peel and julienne
• Beans - 3, cut diagonally into 1" pieces (optional)
• Tomato - 1, deseed and slice into long strips
• Tomato puree - 1/4 cup
• Tomato ketchup - 1 tbsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Garam Masala powder - pinch
• Kasuri Methi - 1/2 tsp, crushed
• Lemon juice - 1 tbsp
• Salt to taste
• Oil - 1 1/2 tbsps

Method:

1. Heat oil in a cooking vessel. Once hot, add cumin seeds and allow them to splutter. Add sliced onions and saute for 5 mts. Add ginger garlic paste and saute for 3 mts.
2. Add red chili powder, turmeric powder, kasuri methi, coriander powder and salt. Mix well. Add tomato puree and cook for 3 mts. Add sliced beans, carrots and cook for 5 mts on low to medium flame. Mix once in a while.
3. Add tomato ketchup and mix. Add capsicum pieces and cook on low to medium flame for 5 mts. Mix once in a while.
4. Add the paneer pieces and tomato pieces and mix well. Sprinkle 3-4 tbsps of water and mix well. Cook for 4-5 mts on medium high flame tossing the contents.
5. Finally add garam masala and lemon juice and mix well. Turn off flame and remove to a serving bowl. Serve with warm rotis or as filling for wraps.

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Paneer Tawa Masala

Ingredients

• Paneer - 1/4 kg, cubed, place in warm water for 10 mts and drain
• Curd - 1 tbsp (yogurt) optional
• Cumin seeds - 1/2 tsp
• Carom seeds - 1/2 tsp (vaamu/ajwain)
• Kasoori methi - 1 1/2 tsps, crushed
• Onion - 1, large, finely chopped
• Ginger - 1/2", finely minced
• Green chili paste - 1 tsp (grind 2 green chilis to a paste)
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala powder - pinch
• Tomato puree - 1/2 cup
• Fresh cream - 1 tbsp
• Lemon juice - 2 tsps
• Salt to taste
• Coriander leaves for garnish
• Oil - 2 1/2 tbsps

Method

1. Marinate paneer in curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp kasoori methi for 10-15 mts.
2. Heat a pan, drizzle 1/2 tbsp oil and shallow fry the paneer pieces for 3 mts tossing the contents well. Do not burn them. Turn off flame and remove to a plate.
3. Heat oil in a heavy bottomed vessel. Once hot, add cumin seeds and carom seeds and allow to splutter. Add chopped onions and saute for 5 mts. Add minced ginger and green chili paste and saute for 2 mts.
4. Add turmeric powder, red chili powder, coriander powder and kasoori methi and mix well. Add tomato puree and cook for 6-7 mts or till oil separates.
5. Add the roasted paneer pieces to the onion-tomato mixture and mix well. Add half a cup of water and cook for 5-7 mts on low to medium flame.
6. Add garam masala powder and fresh cream and mix well. Add lemon juice and mix well and turn off flame.
7. Remove to a serving bowl and garnish with fresh coriander leaves. Serve with roti or naan.

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Palak Paneer

INGREDIENTS

2 large bunches of spinach
200-250 gram cottage cheese(paneer)diced
3tbsp cooking oil
2 chopped green chillies
8-10 garlic cloves
1/2tsp cumin seeds
salt to taste
1tbsp lemon juice
3-4tbsp fresh cream

Preparation-

Step1-First we have to make spinach paste and for that clean and wash spinach bunch properly in running water.

Step2-Blanch the spinach in salted boiling water for 3-4 minutes.Take them out put them in chilled water.

Step3-Drain or squeeze out the excess water from the spinach and remove stems from it.

Step4-Put the spinach into the mixer and add chopped green chillies into it.Make it into a fine paste.

Step5-Take a hevay pan and add oil in it.When hot add cumin seeds and wait till it starts to crackle up.

Step6-Add chopped garlic and saute it for two minutes.

Step7-Add the spinach paste, salt and starts stirring it.You can add little water if the paste is thick.

Step8 -Add the paneer cubes and mix well.

Step9-Stirr in lemon juice and in the end finally add cream into it.

Serve hot with makki ki roti or paratha.

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Muffin Pan Eggs

Muffin Pan Eggs

(This was the right amount for breakfast for just my husband and me)

5 eggs

salt and pepper (the amount you would normally use for 5 eggs)

grated cheese (mozzarella, Swiss, or cheddar)

bacon bits*

2 shakes of granulated garlic or garlic powder

2 tablespoons milk

Directions:

1.Preheat oven to 350 degrees Fahrenheit.

2. Whisk together the eggs, salt, pepper, granulated garlic, and milk.

3. Pour evenly (to the best of your ability!) into 5 greased sections in your muffin pan.

4. Sprinkle bacon bits into each section.  Sprinkle cheese into each section.

5. Bake for 12-16 minutes.

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Egg Biryani

Ingredients:

4-5 hard boiled eggs, peeled and make long slits along each egg

2 large onions, finely sliced

1 small tomato, finely chopped (optional)

1 tbsp chopped coriander leaves

1 tbsp chopped pudina leaves

2 tbsps ghee

1 1/2 tbsps oil

3/4 cup thick curd/yogurt

5 green chillis, make a small slit in them

1/2 tbsp ginger garlic paste

1/4 tbsp red chilli pwd (adjust)

1/2 tbsp coriander pwd

2 tbsps lemon juice

salt as required

pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Biryani Masala:

4 cloves

1/2″ cinnamon stick

2 elaichi/cardamom

1/4 star anise

1/4 tsp shah jeera

5 pepper corns

Ingredients to cook rice:

2 1/2 cups Basmati rice

3 cloves

5 cardamoms

1/2″ cinnamon stick

1 marathi mogga

2 bay leaves

5-6 mint leaves

1/2 tbsp oil

3/4 tbsp salt

water as required

• Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
• Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
• To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
• Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
• Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
• Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.
• Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
• Remove lid, combine gently and serve hot with raita and curry of your choice.

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Egg(Anda) curry....

Ingredients required: 

• Oil (5 tbsp)  (तेल (5 बड़े चम्मच)

• Egg (4 piece) (अंडा (4 टुकड़ा)

• Tejpatta(1 Leaf) (Tejpatta - पत्ता 1)

• Onion (4-5 of medium size) (प्याज (मध्यम आकार के 4-5)

• Garam Masala (1 tbsp) (गरम मसाला- (1 चम्मच)

• Coriander Powder (50 gm)  (धनिया  पाउडर  - 1 चम्मच)

• Tomato (2-3 of medium size) (टमाटर - 2 मध्यम आकार)

• Salt to taste (स्वाद के अनुसार नमक)

• Turmeric (1 tbsp) (हल्दी पाउडर -1 चम्मच)

• Red chili Powder (1 tbsp) (लाल मिर्च पाउडर - 1/2-1 tbsp)

• Chicken Masala(optional) (चिकन मसाला -वैकल्पिक)

Steps To Cook:

• Step1 : Put some oil  ( तेल ) in frying pan.

• Step2 : Cut Onion ( प्याज  ) vertically and fry it in the frying pan until it is light brown in color.

• Step3 : Add Garam masala ( गरम मसाला ),  Coriander powder ( धनिया  पाउडर ), salt ( नमक ), Turmeric ( हल्दी पाउडर ), red chili powder ( लाल मिर्च पाउडर ) to the light brown onion in the pan.

• Step4 : Fry it for some time.

• Step5 : Add one chopped tomato ( टमाटर  )  and matar ( मटर ) to it.

• Step6 : Now Boil 4 eggs for some time.

• Step7 : When it is boiled,peel the cover out of it.

• Step8: Now add 5-6(oil should be enough to deep fry it) tbsp of oil into another frying pan,and deep fry it until it is light brown in color.

• Step9 : Now,looking into the Spices(Masala) that we were preparing earlier,add some water to it and allow it to boil for some time to make gravy.

• Step 10:Finally add 4 fried eggs into the gravy that you prepared.

• Step 11 : For garnishing add  Coriander ( धनिया पत्ता ).

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Hyderabadi Bagara Baingan

Ingredients:

4-6  Brinjal -Eggplant 

1 Large tomato(Optional - cut into quarters )

1/2 tbsp Red chili powder

1/2 Turmeric Powder

1 tbsp ginger & garlic paste

1/2 cup Tamarind Juice(Imli ka khata)

6-8 Curry leaves

Coriander leaves fine chopped.

1/2 cup oil

salt to taste.

For Roasted and Ground Masala

2 Onions (finely chopped)

2 tbsp sesame seeds (Til)

2 tbsp Poppy seeds (khus khus)

2 tbsp Groundnut (Pali-skins removed after roast)

4 tbsp Coconut powder

1 tbsp Cumin seeds (zeera)

1 tbsp Mustard seeds (rai)

1 tbsp Nigella seed (Kalaunji)- optional

1/2 Fenugreek seeds ( methi dana)- optional

For Garnishing

Curry leaves and Green chillies washed and fine chopped.

Method

Clean and wash the Brinjal and cut into quarters keep aside.

In a large non-stick saucepan/Khadhai at medium heat, Dry Roast  sesame seeds, groundnut,poppy seeds, coconut powder, cumin seeds, mustard seeds one by one separately  for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then Roast the onion  till they are slightly soft and golden in colour and grind to a smooth paste.

Then in a large cooking bowl add oil at medium heat, add Brinjal and fry in it till done keep aside.

Now add 1 tbsp cumming seed, 1 tbsp mustard seeds,stir until the seeds crackle.

After few seconds add curry leaves for few seconds immediately  add ginger & garlic paste, stir for few seconds 

Add red chili powder,turmeric powder,salt mix well,stir it for few seconds

Then add the paste & mix it well stir for 5 minutes and add tamarind juice leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now Add the Brinjal pieces and mix well & salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the green chillies(optional), Tomato cover the pan leave for 20-25 minutes until the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat.

 serve dish with Naans,bagara-khana, Paranthas,Briyani.....

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