Baigan Bartha

I prepared this recipe for the second time now and it has already become one of my favorite baigan recipes. When i went shopping vegetables today morning and i decided i will prepare baigan bartha today, as and when i saw it at the shop. Its usually rare to see at that shop and it had been like 5 months since i tried it for the first time and it had really come very well.

So gals, there is the way to cook.
First of all, buy one big baigan (for 2-3 people), wash and dry it. Apply oil all over the baigan and place it over medium flame burner. keep turning sides so that all sides get equally roasted. The outer skin will shrink and may even get cracked but just continue by making sure that you dont over burn it.
Once you feel its done, just put it inside a bowl of water to cool.
Meanwhile, Chop onions, green chillis, tomatoes, curry leaves and keep ready coriander leaves.
Also keep ready - Garam masala, chilli powder, turmeric powder, Coriander powder/Cumin powder and salt.






Heat the kadai, pour needed quantity oil and add mustard and cumin seeds and let it sputter. Now add the chopped onions, green chillis and curry leaves. Let it fry for a while and add turmeric powder, chilli powder, all other masalas and salt. Mix it and let it mix and get fried well. Now add tomatoes and continue boiling it till the tomatoes get smooth and mashed. Meanwhile try to cut the baigan which will be coming out in half mashed state.
Once tomatoes are done well, add baigan and mix it well. Add water to let it boil and cover the kadai. After few minutes check once and try to mash the content with a smasher. It will confirm whether the bartha is cooked well. If yes, let it be on the burner in high flame for few minutes, so as to remove any extra water, while mixing it well and taking care the masala doesn't stick to the bottom.

Now its done and all we have to do is transfer it to a beautiful Serving bowl and garnish with coriander leaves.

Beans sabji

Wash and chop beans into small pieces.

Heat kadai, add oil, mustard seeds, cumin seeds, green chillies, curry leaves, turmeric powder, coriander powder and chilli powder. Now add the chopped beans, salt and mix well. Cover it with a lid and let it cook for few minutes. Add little water enough for cooking the beans, if needed. Turn off the burner when the beans are well cooked.

Egg Bonda / Pakora

I made this egg pakora today evening, for the first time and it had come out better than i expected. It really tasted good with tomato sauce. Its especially prepared on rainy days by my mom at home so i had tried it today, as it was raining the whole day.
It is really easy and quick to prepare.

Ingredients:-
Boiled eggs - 6
Besan - 4 tablespoon full
Rice flour - 3 tablespoon full
Salt
Chilli powder
turmeric powder
Coriander leaves


First of all Cut the boiled eggs into 4 pieces each.
Mix the besan, rice flour, salt, chilli powder and turmeric powder along with coriander leaves and little quantity of water, to make a loose batter of the ingredients. Take care not to add more water. The consistency needed for making pakoras should be maintained.
Now when the batter is ready, heat a kadai and add needed quantity of oil for frying.

When oil is hot enough, take each piece of egg, cover it with the batter and drop it slowly in the oil. Fry both sides till it turns golden brown and remove from the oil.

Care should be taken while covering the eggs with batter because the yellow part of the egg tends to break and fall off the egg white. So i use to keep a piece of egg on the batter and pour the batter on the yellow part with my hands so that its not disturbed much.

Try this out and add ur comments.

Masala Chai

I recently learnt how to prepare Masala Chai.

My Aunt had powdered the ingredients for me now and i prepare Masala Tea daily.

Its quite simple. Take few Cardamom, Cinnamon and small pieces of dry ginger and powder it in the mixer. Now use very little, a pinch of this dry powder while the tea boils. This will give a special flavour and taste to the tea.

I shall post few more varieties of tea as well, which i learnt from my North Indian friend.

Tasty Cucumber salad with tadka

Hey friendz, i learnt this simple yet tasty salad from my aunty. I wasnt much of salad lover but after tasting this salad i myself started preparing this very frquently.

Its known as Koshambeer in Marathi.

Requirements are:
Cucumber - 1
Small sized onion - 1
Small sized tomato - 1
Coriander leaves
Salt
Chilli powder
Coriander powder
Chat masala (Optional)
oil, mustard and jeera for tadka.

Cube the cucumber, tomato and onions into small pieces. Add coriander leaves to it and sprinkle little salt, coriander powder and chilli powder. Mix well.
Heat oil and add mustard and cumin seeds when it begans cracking add it to the salad.
This can be also be eaten with roti.

Kaddhu (bottle gourd) and Moong dhal (bengal gram) recipe

This is one of our favorite dishes now. This can be made instead of the normal toor dhal which we make daily. This goes well with roti as well as rice.
So let me tell you how i prepared this recipe. We need to soak moong dhal for this preparation to be quick and perfect.
Other ingredients are:
Kaddhu - small cubed pieces
Onion - 1 chopped
Tomato - 1 chopped
turmeric powder
coriander powder
chilli powder
garam masala
salt
Oil, mustard and cumin seeds
Curry and coriander leaves.



Take enough length of kaddhu, peel off the skin and cube it into small pieces. Transfer these pieces to the cooker with 2 cups of water. Also add one cup of washed and overnight soaked moong dhal to it, along with turmeric powder, chilli poder and corainder powder. Close the lid and leave the cooker on flame till 5-6 whistles. The dhal and kaddhu have to be well cooked, can say little over cooked as well. Once done remove it from the flame and mash the contents with a masher. It should be half mashed and half not. Keep it aside.

Now take a vessel, heat it, add oil, mustard and cumin seeds, chopped onions, curry leaves and tomatoes. When onions are brown, add the mashed contents of dhal and vegetable. Add enough salt and water. I added little more Chilli powder (home made, along with few spices, which gives a different taste and flavor). We may also add little garam masala or jeera masala for adding up the flavour. Let it boil for few minutes, before turning off the burner.
Garnish with corainder leaves and over it with a lid.

Simple Masoor dhal recipe

Take a cup of masoor dhal, wash it and keep it in the cooker for 3-4 whistles.
Once done, mash the dhal and keep it aside.
Chop few green chillies and keep curry leaves and corainder leaves ready.

Place a vessel on the stove and heat it. Pour little oil and when its hot add cumin seeds.
When it splitters, add the chopped chilli, curry leaves, turmeric powder, corainder powder, chilli powder and mix well.

Now add the mashed dhal into the vessel.
Add needed quantity of water, salt and let it boil for few minutes.

Garnish with corainder leaves, close the vessel with a lid and switch off the burner.