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.