Baigan Ka Bharta

The humble Baigan or eggplant used to be one of my least favourite vegetables.Then as a student, I stayed in a rented apartment and the land lady would make this awesome Baharta the aroma of which I can still remember. Her secret was that it was made in Desi Ghee and she would slow cook it for hours.

Last weekend, I decide to recreate those memories and made bharta, took some time but Hubby dear loved it so it was worth the effort.

Ingredients:

Eggplant- 1 large
Red Onions-2 medium
Garam masala - 1 tsp
Turmeric-1 tsp
salt - to taste
Green Chilli - 1/2 finely
Coriander - 1 Tsp
Tomato- 1
Ghee-2 Tbs

Method:

Roast the egg plant over flame or in the grill, till the skin is charred black and the jucies start running out.

Take care to roast this evenly so that the eggplant is soft and cooked.

Remove from flame, let it cool and peel off the charred skin. Mash the peeled eggpant and set aside.

In the meantime, chop onions, tomtoaes, coriander and chilli sepeartely.
Heat Ghee in a wok and fry onions till they turn light pink. Add in the chopped tomatoes, salt and Turmeric and cook till tender, add in the peeled and mashed eggplant.

Slow roast it over low heat for 30 minutes. add it chopped green chillies and coriander and serve with hot fluffy roti's and daal.

Whole Tandoori Chicken

This is a desi version of the roast chicken. What I love most about this recipe is that the chicken is moist and succulent from inside and spicy and crispy on the outside.

Ingredients:
I medium whole Chicken cleaned
Yoghurt - 1/2 cup
Garam masala - 2 tsp
Ginger crushed - 2 tsp
Garlic crushed - 2 tsp
salt - to taste
vegetable oil - 2 tbs
Green Chilli - 1 small
Coriander - a few sprigs

Method:Mix all the ingredients in a small bowl and rub it in the chicken making sure all cavities and skin is done. Marinate for atleast 4 hours preferably overnight.

Preheat the oven to 230 and place it on a roasting rack and cook for approximately 1 hour till juices run in the roasting tray.Serve with mint chutney and lemon wedges.

Seekh Kebabs

This is an all time favourite for parties at our place.

Ingredients:

Lamb mince- 500gms
Garam masala - 1 tsp
Tandoori masala-1 tsp
Ginger crushed - 2 tsp
Garlic crushed - 1 tsp
salt - to taste
Green Chilli - 1 small
Coriander - a few sprigs
Egg- 1

Method:

Mix all the ingredients in a bowl and mash well with your hands.Thread the mince over the skewers, you can use Bamboo ones if you don't have metal skewers, just soak them for a couple of hours so that they do not burn. Place under a grill and turn regularly to make sure they cook evenly. Cook till cook on high heat for 10 minutes. Remove from skewers and serve hot with mint chutney.

Aam ki Launji

Craving for Mango pickle? Shop bought ones from shops too salty or too hot?

Here is an instant solution - thanks mum !

Ingredients:

• Raw mango pieces - 1 kg
• Salt - 200 gm
• Turmeric- 20gm
• Heeng - 1/8th teaspoon
• Red Chilli Powder - 20gm
• Dana Methi - 40gm
• Saunf - 50gm
• Kalaunji (Onion Seeds)(optional) - 5gm
• Mustard Oil - 300gm
• Vinegar-1tbs

Method:

Dry roast methi seeds and saunf on tawa and crush it slightly. Heat oil, put kalaunji and pounded methi and saunf, heeng, haldi, chilli and salt along with mango pieces (in the same order). Saute for 5 min., mix it well. Add 1 tablespoon vinegar. Cool,shake and mix it well. Put the achaar in a jar and put the lid tightly.

Kadhai Chicken

This is another recipe where you do not have to slave over the stove to turn out something yummy. Just throw all the ingredients in a wok (kadahi) and viola!

Ingredients:

• Boneless Chicken Thigh fillets - 500gms


• Yoghurt - 1 1/2 cup


• Turmeric-1/2 tsp


• Garam masala - 2 tsp


• Ginger crushed - 2 tsp


• Garlic crushed - 2 tsp


• salt - to taste


• vegetable oil - 2 tbs


• Green Chilli - 1 small


• Coriander - a few sprigs


• Mint - a few sprigs

Method:

Cut chicken fillets into 1" bite sized pieces. marinate in yoghurt, ginger garlic paste, chillies, garam masala & salt for 2-3 hours preferably overnight.

Heat oil in a wok and throw in the marinated chicken and cook covered on a simmer for 30 minutes. Cook till the juices evaporate and you are left with a thick gravy. Stir in chopped mint & coriander and serve with roti or parantha.

Mushroom Egg Medley

The discussion has started in the train. What are we having for dinner? Both of us are starving and the temptation to duck into the local KFC is great! Better sense prevails and we decide to eat healthy and home cooked. We decide on Mushroom Eggs which is a great favourite with hubby and tops in my list of easy peasy recipes.


Ingredients:

• Eggs-4
• Button Mushrooms- 1 Punnet
• Red Onion-1
• Tomato-1 small
• Ginger-1" Piece
• Garam Masala-1/4 tsp
• Coriander - to garnish
• Vegetable Oil-1 tbs
• Salt-to taste

Method:

Finely chop the onion, tomato and ginger. Heat oil in a frying pan and fry onion & ginger till onion is translucent. Add in the mushrooms and saute lightly. Throw in the chopped tomato , garam masala and salt to taste. Cook covered for another 2 minutes allowing the flavours to blend. Add beaten eggs and scramble with the onion tomato & mushroom mixture. Garnish with coriander and serve with either paranthas or some crusty bread.