Sunday, June 21, 2015

Baingan Bharta Recipe - a lunch box special

Exams over and a good long summer vacation too done. Now it is back to everyday routine  and yes, happy to be back to blogging. Baingan bharta it was as part of hubby's tiffin today and so thought I will make the re-start to blogging after the break with this yummy vegetarian delight that I love. A simple and easy to make dish, it is quick and tastes yumm. I combined it with a yellow dal, a dry salad and chapati to complete the lunch box today. So lets get down to the baingan bharta.

Ingredients for Baingan Bharta:
Baigan/Brinjal - 1 (take the dark purple coloured one)
Onion - 1 big(finely chopped)
Tomato - 1 small(finely chopped)
Green chilli - 1 (finely chopped)
Garlic(minced) - 1 tsp
Cummin seeds/Jeera (whole) - 1/2 tsp
Asafoetida/hing - 1 pinch
Turmeric /haldi powder - a pinch
Kashmiri red chilli powder - 3/4 tsp
Coriander powder - 1/2 tsp
Cummin/jeera powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves(finely chopped) - 1 tbsp
Oil - 1 to 2 tbsp (if you use a non-stick pan the oil required will be less)

Method for Baingan Bharta:
1- Wash and wipe the brinjal. Roast on direct flame as shown in the picture above. Turn it over little by little so that it is well roasted all over. Also do the lower end of the brinjal by keeping it in an upright position on the burner. You will get a nice burning smell emerging in your kitchen and will see that the skin of the brinjal is peeling in places.
2- Take off from the flame and put it into a bowl of cold water(tap water will do). Let it be in the water for 2-3 minutes and with this you will be able to peel off the outer purple skin easily and get a nicely cooked soft inside. Keep aside.
3- Take a pan, add in the oil. Now add a pinch of asafoetida and the whole cummin seeds. When the cummin/jeera seeds begin to splutter add the minced garlic and green chillies. Saute till the raw smell of the garlic disappears.
4- Now add in the finely chopped onions, saute. When the onions turn soft and translucent, add in the finely chopped tomato. Saute till the tomato turns soft.
5- Add the turmeric powder, kashmiri red chilli powder and saute. Add the coriander powder and jeera powder and saute. At this point, add 2 tbsps of water so that the dry powders/masalas do not get burnt. Mix well and saute till the oil starts separating from the sides of your onion tomato mixture.
6- Add to the mixture the roasted brinjal and with the spatula itself mash the pulp so that it disintegrates beautifully into the masala base. Mix well. Add 1/4 cup of water and mix. Let it cook for a minute or two so that the brinjal soaks in all the flavours. Add the garam masala powder and mix.
7- Garnish with chopped coriander leaves. Serve hot with phulkas or any Indian bread of your choice. The baingan has such a nice burnt taste that it lends to the dish, it is one of my favourites with dal and roti.

Wednesday, March 25, 2015

Instant Oats Idli - Breakfast Recipe from Sharmis Passion

Oats idli is one that was on my to try list for some time and so the other day decided to just go ahead as all the ingredients were available in my pantry. A quick breakfast and a healthy one at that. It is one that you would love making on a weekday and also pack for the lunchbox. A little searching around online got me to Sharmispassion, a blog that I love reading from time to time. This is not the first recipe that I am trying from this yummy blog and so know that her measurements are exact and the final result really worth it. The first recipe I tried was an eggless chocolate pudding a few years ago and now this instant oats idli was another recipe that I simply loved.

The oats idli recipe at sharmis has grated carrots but decided to keep it plain for now and yes, will make the addition next time on. Yummy , quick and healthy this instant oats idli recipe (click the link to check out the recipe)  is one that you must try.

A breakfast recipe that is added to my collection and a dish that I will make again for sure. Thank you Sharmilee for sharing such tasty recipes.

Tuesday, March 17, 2015

Cholar Dal Recipe - Bengali Style

Cholar dal recipe is one that I have wanted to try for long. Had it many years ago at a friend's place and it was on my list ever since. A dal that is made to a thick consistency(I didn't make it that thick as I planned to serve it with rice, you can make it thicker to your desired cocnsistency) and is mildly spiced, this is one with a very sophisticated taste. Mild yet making a huge statement is what the cholar dal is all about. This is also the first dal where I have used whole spices for the tadka and also no onion and tomatoes. This is one very quick to do dish too and so decided to add it to my Sunday lunch menu. Rice, a stir fry cabbage and a kerala style fish curry completed the meal.

Cholar dal - 1 cup (soak for 1 hour or else it will take a long time to cook)
Water - 3 cups
Salt - to taste
Sugar - 1/2 tsp (you may add more if you like it sweeter)
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp

For Tadka:
Whole spices - cardamoms (2), cloves(3 to 4), cinnamon (1" stick), Bay leaf(1)
Whole dry red chillies -2
Hing or asafoetida - 2 pinches
Cummin seeds- 1/2 tsp
Ghee - 1 tbsp
Ginger - 1 tbsp (grated)
Garlic - 1 tsp(minced)
You may also add cashew nuts, raisins and pieces of fresh coconut.

Method for making cholar dal:
1- Wash the chana dal and add to the pressure cooker. To the dal, add the 3 cups of water, salt, sugar, turmeric powder and red chilli powder. Mix. Pressure cook the dal for 10 minutes till well done but also not in the mashed state as we need pieces of the dal to be visible.Wait for 10-15 minutes before opening the pressure cooker.
2- Take a pan, add the ghee. Now add the cummin seeds and hing. Add the ginger and garlic. Add the dry red chillies and the other whole spices one by one and saute for approximately half a minute. If you wish to add cashew, raisins and coconut pieces do so now.
3- Add in the cooked dal and let boil for 4-5 minutes. Adjust salt. Boil till it is of thick consistency.
Serve with luchis or steamed rice/pulao.

Other Bengali Recipes

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