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.

Aloo Cutlets with Green Dip

The heat is almost getting onto my nerves.., Yeow!!! Its an oven out here in Hyderabad. I hate this season where every small thing makes you frustrated and leaves you irritated., We can't go out with friends, can't shop, can't just hang around.., owww nothing!! 44 degrees centigrade is not a normal thing.. :( And I've used up 3 sun blocks over the past 15 days.., Nothing sounds good.., Hmmm moving ahead.., the recipe that I share today is a favorite recipe of mine.., I used to make these Aloo Cutlets with a lot of enthusiasm and a huge appetite as a kid.., Nowadays., I just stick to feeding them to others.., Myth has it that potato is fattening..., :D.., But kids love them., Raj loves them.., So I like making them.. I generally use the potato mixture for the Aloo paranthas to make aloo cutlets.., This time too.., I used leftovers and.., they tasted heavenly.. So here goes the recipe..,

Aloo Cutlets with Green Dip:

Serves: 4

Preparation Time: 40 minutes

Ingredients:

• 4-5 medium sized potatoes,
• 1 teaspoon red chili powder
• Salt to taste
• 1 Onion, finely chopped
• 1/4 tsp each of Cumin, Coriander and Chat Masala
• The Greens Of 3 Spring Onions, finely chopped
• 4-5 Green Chillies, Finely Chopped
• Juice of 1 lemon
• 1/4 bunch of Fresh Coriander leaves, finely Chopped
• 2 Eggs (Optional, Eggs are only used as a sealant. My mom insists on the use of eggs while making any sort of cutlet., but I strongly detest)
• Oil For Shallow Frying

Method:

Boil the potatoes with the skin on. When the potatoes are tender,peel the skins off, and transfer contents into a bowl. Mash with a potato masher or fork immediately, while hot. When cool enough to handle, add red chili powder and salt and, using your hands, mix in well. Add the chopped onions, green chillies, coriander leaves and spring onions.Mix with your hands until all ingredients are well blended. Add the coriander powder, the cumin powder, the chat masala and the lemon juice. Adjust salt and chilly powder to taste. Let the mixture stand for a few minutes. Form potato mixture into round patties about 2 1/2 inches across and 1/2 inch thick. Heat 1/2 cup of the oil in a large frying pan over medium-high heat. When the oil is very hot, place the cutlet in the frying pan.( You can actually dip the cutlet in egg and then place it in the oil. This way you wouldn't worry about the shape of the cutlet being lost) Repeat with more cutlets, frying about four at a time, not overcrowding the pan. When browned (about 1 minute), turn the cutlets over and brown the other side. Remove from the heat, place on brown paper or paper towels to drain, and keep warm. After half the cutlets are cooked, discard the used oil, wipe out the pan, and use the remaining 1/2 cup of oil.

Green Dip/ Mint Chutney

Ingredients:

• 1/4 bunch of fresh coriander leaves
• 1 Bunch Of Fresh Mint Leaves
• 3-4 Green Chillies ( depending upon your taste)
• 2 tsp Lemon Juice
• 1 cup Plain Yogurt
• Salt to taste

Method:

Grind the Coriander leaves, the mint leaves and the green chillies along with the lemon juice to a fine paste in the mixer. Add yogurt to this mixture and stir well to blend. Add salt to taste. Transfer the contents to a serving dish.

Serve chilled with hot Aloo Cutlets... :) :) :)

Semiya Paayasam/ Vermicelli Dessert

I rarely make desserts at home.., Raj doesn't prefer sweets.., neither do I.. But I do make the occasional chocolate.., or bake a cake once in a while.., But yes!! I do make the paal paayasam (milk porridge) or gajar ka halwa during festival season.., We offer it to Gods as "Naivedyam" and it is a must on every auspicious occasion.. The recipe which I am sharing today is of the "Semiya Paayasam".. It is a very simple recipe.., with very simple ingredients. Happy reading!!

Semiya Payasam

Serves: 2

Preparation time: 45 minutes

Ingredients:

• 1 1/2 litres of Milk
• Half a cup Sugar
• Half a tin of Condensed milk
• 1 cup Roasted Vermicelli
• 1/2 cup Ghee
• Fistful of Almonds, Cashews and Raisins
• 5-6 Cardamom pods

Method:

Boil the milk in a thick bottomed pan over low flame.., Keep stirring once in a while to avoid burning. Add the sugar and gently keep stirring. Now, add in the condensed milk stirring gently. Boil for about 30 minutes till the milk reduces to about 3/4th litres. In another pan heat half the ghee and roast the roasted Vermicelli.. :) yes!! It definitely brings out more flavor. Roast for 2 minutes and transfer the contents slowly into the milk. People say that the milk curdles if added vice versa..,Hmm well!! I've tried both ways and believe me.., the milk does not Curdle... After adding the Vermicelli keep stirring so that the vermicelli doesn't settle at the bottom of the pan and burn. Simultaneously.., wash the almonds, cashews and raisins.., Chop the almonds and cashews into small pieces. Peel the Cardamom pods and powder the seeds. Do not discard the pods. In a pan, add heat the remaining ghee. Add the chopped almonds, cashews and raisins and fry till golden brown. Add the ghee-nuts mixture to the milk mixture and keep stirring. Add the cardamom powder and the cardamom pods.., Stir for another 5 minutes and turn off the heat. This payasam can be served hot or chilled.., It is ideally served with hot Vada.. :)

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

Rice Pongal

Phew!!!!!!!! Its been ages since I've blogged..Feels good to be back., Before I share all the juicy bits of NEWS from my end., I want to ask the world how its been?? :) Missed me?? No?? Yes?? Hmmm.., well I missed cooking for sure.., and what I'm publishing has been lying in my drafts for over a year now.., Long time eh?? So Pongal has been a favorite morning meal of mine.., teamed along with Medu-Vada-Sambar.., it surely works magic in the tummy.., I aint wasting any more time.., here comes the recipe.., Happy reading!! And guys.., I'M BACK!!!!

Pongal

Serves: 2

Preparation Time: 40 minutes

Ingredients:

1 cup Rice

1 cup Moong dal

6 cups Water

3 Green Chillies

¼ inch Ginger

2 tsp. Ghee

1 tsp. Whole black pepper

1 tsp. Cumin seeds

Turmeric powder - a pinch

10 - 15 Cashew nuts

Curry leaves

Method:

Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.

Mamidikaaya pappu/ Mango Dal

I have known to make the mamidikaaya pappu ever since I was 8. Yeah!! I love mangoes.., Raw, and ripe.., I remember Amma making use of the mango in so many different ways..., The mango juice, the sweet mango pickle, the avakais, the mango pappu, mango puliogare..., and I remember eating raw mango dipped in salt and chilly powder!! That is heaven!!!!!!!!!!!!!! Today's recipe is of the very tangy and very, very yummy Mamidikaya Pappu...

Mamidikaya Pappu / Mango Dal:

Serves: 2

Preparation Time: 30 minutes

Ingredients:

• 3/4 cup Arhar dal (Kandi pappu)
• 1 medium sized Raw Mango
• 1 medium sized Onion, Chopped into big chunks
• Chilly Powder and Salt, to taste ( you can use green chillies instead of Chilly powder)
• 1/2 tsp Turmeric
• 2 tsp Ghee, for tempering
• 1/4 tsp each of Cumin, Mustard and Urad Dal
• 3 Dried Red Chillies
• Few Curry Leaves
• A pinch of Asafoetida
• 5-6 Garlic Flakes, you can either chop them finely or use them as a whole.

Method:

Wash, dry, peel and cut the mango into small pieces avoiding its core. In a pressure cooker, add the Arhar dal and wash it clean. To this, add the mango pieces, the chopped Onions, the turmeric and the chilly powder/green chillies. Add 1 and a 1/2 cup water and pressure cook for 10 minutes or until the cooker gives out 3 whistles. Turn off the heat and let the contents cool. Later, add salt to the dal and mash properly. Keep aside. in a pan, heat the ghee. Split the red chillies and add them to the ghee along with the garlic and the curry leaves. Now add the cumin, mustard and the Urad dal. Add the asafoetida and let the entire contents splutter. To this tempering, add the dal and give the entire mixture a proper stir. Cover and cook on medium heat for 5 minutes. Transfer th contents to a serving dish. Serve with hot rice along with ghee and avakai ( mango pickle). Yummmm!!!! Drool drool!! :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

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