With the sight of Brinjals I would jump the floor and show all tantrums as a child. I remember those days I used to say a "Noooooo" to this lovely veggie. Later on I got a liking of the purple beauty and especially a lip licky dish like Crisps of brinjal keeps me wanting it again and again.Ingredients 1. Big Eggplant/Brinjal - 1 2. Curds - half cup 3. Salt - 1 tsp 4. Red Chilli powder - 1 tsp 5. Jeera/Cumin powder - 1.5 tsp 6. Dhaniya powder - 1 tsp 7. Ginger garlic paste - 1/2 tsp 8. Garam masala - 1/2 tsp 9. Olive oil - 1 tsp for marination and enough for shallow frying. Method: 1. Mix ingredients 2 to 9 to form the base for your marination. 2. Cut the brijal into thin slices and then put them into the mixture from step 1 3. Set aside for about an hour. 4. On a pan pour a tbsp of olive oil. 5. Once it is hot enough, place the brinjal rings on the pan and roast on both sides till they are golden and crispy. This can in itself be a great starter. However recently I tried a variation by adding some cheese on the top of the crisp baigan ring and grilled for about 2 min.Awesome craker with some cheesy yum topping.
Restaurant style veg makhani! Ingredients: Carrot diced - 1/2 cup Tomatoes 3 medium siced Cashews 8 to 10 Beans chopped fine 1/2 cup Capsicum diced 1/4 cup Panneer diced 1/2 cup Green peas 1/4 cup Potato diced 1/4 cup Elachi 1 Saunf 1/4 tsp Butter 2 tsp Red chilli powder 1 tsp Garam Masala 1/2 tsp Cinnamon stick 1 inch Pilaf leaf 1 Cloves 3 Fresh Cream 1 tbsp Method: 1. In a heavy bottomed pan boil about half a cup of water. once it comes to a boil add in the chopped deseeded tomatoes and cashews. Cook uncovered until the water evaporates. Then add chilli powder, garam masala, colves, elachi, cinnamon and pilaf leaf. Give a good mix and Cook for another 3 - 4 min. Switch the flame off. 2. Meanwhile in a separate pan par boil the veggies -carrot, beans peas and potato with a pinch of salt. 3. Next once the tomato masala mix has cooled down to room temperature ground it into a fine paste. 4. In a kadai, melt butter, add saunf and then add the capsicu...
Comments
Post a Comment