Bagara Baigan / Aubergine in Spicy Indian Gravy..

Out comes another recipe from my drafts... One of my favoriteeeeeeeee Hyderabadi recipes.., I've grown up eating Bagara Baigan in almost all of the weddings I've attended as a child :D.., It is a Hyderabadi speciality and whem teamed up with smoking hot Hyderabadi biryani.., it paves way to gastronomical heaven (literally).., It is in fact a very simple recipe.., and let me tell you.., MY DAD taught me how to make this heavenly recipe.., It is a bit high on the oil content.., but is worth every last bit of it.., :) :) :).., Without wasting any more time.., let me introduce you to Hyderabad's very own.., Bagara Baigan., Happy reading...

Recipe Courtesy :Vahchef @ Vahrevah.com

Bagara Baigan

Serves: 4

Preparation Time: 45mins-1hour

Ingredients

Small baby Brinjals: 8 - 10
Roasted Peanuts: 1 Cup
Roasted Sesame Seeds: 3 tbsp
Roasted Dry Shredded Coconut: 2 tbsp
Finely Chopped Onion: 1 Big
Finely Chopped Coriander Leaves: 1 tbsp
Sliced Green Chilllies: 2
Ginger Garlic Paste: 1 tsp
Tomato Paste: 1 tbsp
Curry Leaves: 1 Spring
Tamarind Paste: 1 tbsp
Jaggery or Sugar: 1-2 tsp
Cumin Powder: 1 tbsp
Coriander Powder: 1tbsp
Red Chilli Powder: 1 tbsp
Whole Garam Masala Powder: 1 tsp
Turmeric: 1/2 tsp
Cumin Seeds (Jeera): 1 tsp
Mustard Seeds : 1 tsp
Fenugreek Seeds: 1 tsp
Asafoetida (Hing): 1/2 tsp
Cloves: 3-4
Cinnamon Stick: 1 (cut into pieces)
Elaichi: 3
Bay Leaf: 1
Salt to Taste
Water

Procedure:

Grind peanuts, sesame seeds, coconut with water. Make a smooth paste. Keep aside. Heat oil in a pan. Add mustard seeds and when they start spluttering, add cumin seeds and curry leaves. Add cloves, bay leaf, cinamon stick, elaichi. Fry for a minute. Then add chopped green chillies, onion and hing. Fry onions till it gets golden brown. Add turmeric powder, ginger - garlic paste, red chilli powder, coriander powder, cumin powder, garam masala. Fry for a minute. Then add tomato paste and some salt. Add some water and bring it to boil. Then add paste of peanuts, sesame seeds & coconut powder & water. Cook for 10 minutes. In mean time, make slits to eggplant (don't cut end). Shallow fry or deep fry them till they are 80% done. Add these brinjals to gravy. Then add salt, tamarind juice, jaggery. Cook this gravy on medium heat till brinjals are 100 % cooked. Garnish this with chopped coriander leaves. Serve hot with pulao, biryani or chapati.

Butter Chicken

Now this one has been lying in my drafts for over four months now.., And it would have still been there for another year if I hadn't taken pity on it.., :D Seriously.., I hardly get the time to blog nowadays., I'm always preoccupied with so many things that blogging has taken a backseat.., Hmm.., about the recipe., this is one of my husband's favorite recipes.. He is a hardcore non vegetarian and it is a challenge for me to whip up different NV dishes for him.., But Butter chicken as I told you.., is a favorite of his and I've made it sooo many times that its almost a childs play for me.., Happy reading..,

Butter Chicken:

Serves: 6

Preparation Time: 45 minutes

Ingredients:

• Chicken - 1 kg, skinned, boned and diced
• Curd - 150 ml
• Almonds - 50 gms, crushed
• Cinnamon - 1/4 tsp, crushed
• Cloves - 1/4 tsp, crushed
• Bay leaves - 1/4 tsp, crushed
• Green cardamom - 4
• Ginger pulp - 1 tsp
• Garlic pulp - 1 tsp
• Tomato - 400 gms, chopped
• Onion - 2, chopped
• Fresh coriander - 2 tbsp, chopped
• Fresh cream - 4 tbsp
• Chilli powder - 2 1/2 tsp
• Garam masala powder - 1 tsp
• Food color- A pinch
• Olive oil - 1 tbsp
• Butter - 75 gms
• Salt as per taste

Method:

To the curds, add all the dry spices, tomatoes, ginger, garlic, ground almonds, food color and salt and half of the chilly powder. Blend well.., Marinate the chicken pieces properly with this curd mixture and let it it stand for 10 minutes. In a pan, heat butter and olive oil. Add chopped onions and fry till pink. Add the chicken mixture and saute for about 10-12 minutes. Add the remaining chilly powder and stir properly. Add half the coriander leaves and blend well.., Add in the cream and simmer. Give it a proper stir and let it cook on low heat till the chicken is done.. Check for salt. Garnish with coriander leaves and serve hot with paranthas., or chapathis.. :D :D :D

Gutthi Vankaya/ Stuffed Aubergine

Well., a cart load of mangoes (raw and ripe) and veggies have arrived at my doorstep!! Thanks to my relatives who stay in a village about 200 kms away from Hyderabad., I have given away the mangoes to my Granny., who is making about four different types of Avakais.. :D And I've distributed the veggies among my cousins, neighbors and friends.., but even then., I am left with soo many of them without any place for refrigeration. :( So I'm plnning to get done with all these veggies as soon as possible. And, as there are a majority of Aubergines/ Brinjals in different shapes, sizes and colors., I chose to start off with them.. :) Today, I share the recipe of Gutthi Vankaya made from small, green and very, very fresh and tender Brinjals.. :D

Gutthi Vankaya:

Serves: 4

Preparation Time: 1 Hour

Ingredients:

• 750 gms of Tender Brinjal
• 2 Onions, finely chopped
• 4 tbsp Tamarind pulp
• 3 tbsp fresh Coconut Paste
• A few Garlic Flakes
• Salt and Chilly Pwd to taste
• 1/2 tsp each of Turmeric, Cumin and Coriander Pwd
• Curry leaves
• 1/4 tsp each of Cumin seeds, Mustard seeds and Urad Dal
• 1 tbsp Groundnut Powder (optional)
• Oil/ Ghee for cooking

Method:

Heat oil in a pan. Fry the Onions and the Garlic Flakes till the onions are pink. Add the coconut and fry on medium heat for another minute. Turn off the stove. Let the mixture cool. Now grind the mixture into a paste. Add some water if necessary. Add the turmeric, cumin and coriander powder. Add half of the tamarind pulp and the groundnut powder. Add salt and chilly powder to taste. Mix in properly. Keep aside. Wash and dry the Brinjals properly. Do not stem the Brinjals. Slit each Brinjal into 4 sections lengthwise . But take care so as to not cut in through. We just need some place to stuff. Now stuff in each Brinjal with the masala mixture. Do this slowly and patiently, so as to not break the Brinjal. Stuff all the Brinjals and if the stuffing remains, keep aside. In a pan heat 2 tsps of oil. Add the cumin seeds, the mustard seeds, urad dal and the curry leaves. Let them splutter. Slowly place the stuffed Brinjals into the pan. Add the remaining Masala . Add some water and cook for about 15 minutes., Very gently add a cup of water and the remaining tamarind pulp. Give the mixture a light stir. Let it cook for another 15 minutes or till the Brinjals are done cooking. Serve gently with Hot Rice.. :D :D :D

Chole/ Chickpea in Gravy

Fun weekend!! Yeah couldn't have been better. And two consecutive wins for India.. All the more reason to smile. So getting back to food..., todays recipe is of the very yummy Chole.., Ideally, it is served with Batura or Puri. But I didn't have so much patience so I just made some good old Chapathis. This one has been in my drafts for a long time now., So I quickly want to get

done with this.., Here goes ..,

Chole/ Chickpeas in Gravy:

Serves: 2

Preparation Time: Half an Hour

Ingredients:

• 250 gms Kabuli Chana , Soaked overnight and boiled
• 1 onion, finely chopped
• 2 tsp Tea powder Optional
• 3-4 Cloves
• A 1/2 inch Cinnamon Stick
• 1/2 tsp Black pepper
• 2-3 Green chillies (or according to taste)
• A 1 /2 inch piece of Ginger, finely chopped
• 3 tsp Annardana powder / Pomegranate seeds powder
• 1/4 tsp Dry Mango powder / Amchur
• 1 tsp Garam Masala powder
• 1 Potato , boiled and mashed
• 1 Tomato, Finely chopped
• 2 tsp Ghee/ Oil
• Salt to taste
• 1/4 tsp each of Cumin, Mustard and Fenugreek Seeds

Method:

In a pan, heat the oil. Add the cumin, mustard, fenugreek, cinnamon and cloves. Let them splutter. Add the onions, ginger and the green chillies and fry them till the onions turn pink. Now add the chopped tomatoes and the mashed potato and fry for about 5 minutes. Add the Kabuli Chana and add a cup of water. Take the tea powder in a clean cloth and tie up the ends to form a pouch. Drop this pouch into the mixture. This is an optional step. The tea powder just enhances the color of the dish. Cover and cook for 5 minutes. Discard the tea pouch. Now, add in the garam masala, anaardana powder, amchur powder and salt as per your taste. Cook for a few more minutes. Serve hot with a squeeze of lime :)

Dondakaya Vepudu / Gherkins Fry

The easiest of all the dishes made till now.. Simple curry, simple ingredients and a perfect side dish. I used to hate Gherkins as a kid as I somehow, somewhere heard that I Gherkins slows makes the mind go numb.. And I was scared of all my wits.. It was only after many a lectures that I began to et these Gherkins or Dondakaya as we call them. Over the years, I have grown rather fond of these little green friends of mine. Here is a simple and very easy way of making Dondakaya Vepudu - Gherkins Fry.

Dondakaya Vepudu/ Gherkins Fry:

Serves: 2

Preparation Time: 20 Minutes

Ingredients:

• 250 gms Dondakaya/ Gherkins, cut into pieces
• Oil For deep frying
• Salt and Chilly Pwd to taste
• 1/2 tsp each of Cumin pwd and Raw Mango/Amchur pwd

Method:

Heat the oil in a pan. Add the cut Gherkins and deep fry till they are light brown in color. Simmer and fry for another 5 minutes. Strain and transfer onto a tissue paper to remove the excess oil. Transfer to a bowl. Add the salt and chilly powder. Give it a quick stir. Finally, sprinkle the cumin and raw mango pwd. Serve hot with rice. :D :D :D

Rajma Capsicum - Kidney Beans and Green Peppers

I love "RAJMA".., there are 3 reasons for it.., One., I love all kind of legumes.., and Amma made it a compulsion for us to have any one kind of Legume everyday.. Not that it was forced upon us.., "We" as in my Bro and me were rather fond of these colorful and nutritive (which amma described them) beans in different shapes and sizes.. :D Reason number two for liking Rajma.., is that my husband also lovessss Rajma ( one, among the many similar tastes which we both share).., and thirdly I love RAJMA cause the name itself suggest Two of my most favorite people in the World.. Raj., my Hubby and My Ma.. :D and I keep trying out different types of Rajma at home.., Its a wonder that I'm posting a recipe about RAJMA so late into my blog.., anyways.., Here is the recipe.., Hope you like reading it as much I like cooking it.. (Clichéd, but sounds good nevertheless) :D :D :D

Rajma Capsicum:

Serves: 2

Preparation Time: 20 Minutes

Ingredients:

• 1 Onion, finely chopped
• 2 Green capsicum, chopped into 1/4 inch cubes
• 1 Tomato, pureed
• 1 cup Red or White Rajma- Soaked overnight and Boiled ( usually you use the red Rajma., but I used white one here., simply because i was out of Red Rajma) :)
• 2 tsp Chilli powder
• 1 Tsp Ginger Garlic paste
• 1/2 tsp Garam masala
• 1/4 tsp each of Mustard and Cumin seeds
• Salt to taste
• 2 tsp oil

Method:

Heat oil in a pan, add the Mustard Seeds and the Cumin Seeds. Let them splutter. To this, add the chopped Onions, the Ginger garlic paste and the Tomato puree .Cover and cook for 5 minutes. Add the chopped Capsicum and cook for 3 more minutes. Now, add the boiled Rajma, Salt, Chilli powder and the Garam masala powder. Cook for 3 more minutes. Transfer the contents to a serving dish. Serve hot with Steamed Rice. (yummy combination)

Groundnut Curry - Mom's style

For the whole last week., I was left stranded.., without my camera and laptop.., Hence, there were no new posts.. Even as I write today., I wonder how soon would I be able to write my next post., only maybe because of the fact that my lonnng break is gonna come to an end soon.. Yeah I maybe getting back to work again.. Funnily, I have mixed feelings about this whole thing.., Yeah it has almost been 6-7 months that I went without working., so I really have butterflies in my stomach.., Yet., I do soo badly want to get out there and do something worthwhile rather than just whiling away pointless.. Will keep you posted about the latest developments.. :)

Now., Getting straight to the point.., the recipe which I am going to share today, is the one which own a prize at a local cooking contest :) This is my mom's recipe. Do try it out. It is supposedly very nutritious. :)

Groundnut/ Phalli Curry

Serves: 4

Cooking Time: Half an hour

Ingredients:

• 4-5 Onions, finely chopped
• 200 gms of Groundnut
• 50 gms of Sesame Seeds
• 4 Green Chillies, slit
• 1 tbsp Ginger and Garlic paste
• 1/4 tbsp Garam Masala pwd (traditional Indian spice made of Cinnamon, Cloves, Cardimom, Fenugreek and other selected spices)
• 1/2 tsp Coriander pwd
• 5-6 Curry leaves
• A pinch pf Turmeric pwd
• Salt and red Chilly pwd as per taste
• 3 tbsp Oil for cooking
• Coriander Leaves for Garnishing
• Tomatoes, Beetroot, Lemon wedges and Black Olives for garnishing.

Method:

Dry roast the groundnuts and sesame seeds till golden brown. Separate the skin of the groundnuts. Grind the nuts and the sesame seeds into a coarse pwd ( do not make it into a fine paste ). To the wok, add the oil and let it heat a while. Later, add the curry leaves, the chopped onions and the slit green chillies. Let them fry till the onions start turning transparent. Now, add the ginger garlic paste, turmeric pwd, coriander pwd, garam masala, chilly pwd and salt. Mix well. Let them fry till the raw smell of the ginger garlic paste evaporates completely. Add in the groundnut-sesame mixture and mix well till the entire powder gets coated with the masala mixture. Simmer for about 2 minutes and then transfer the contents into a serving bowl. Garnish with fresh coriander leaves. Serve hot as an accompaniment of Rice.

Cooking Tip: Always keep tasting the dishes when cooking.

For now,

Byeeeeees.