Bangalore Baingan

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.

Comments

Colorful cashew Rolls.

I will never go wrong with this burfi not only because its so easy but also for the fact that its yummy, delicious and a sweet with richness. Ingredients: 1. Unsalted Cashews - 400 grams 2. Sugar - 200 grams 3. Strawberry - About 6 or 7 4. Badam milk powder - 2 tbsp Optional : Pistachios, Walnuts. Method. Grind the cashew into fine powder and pour it into a bowl. Cut strawberries and add 2 tbsp of sugar. Make a puree of it and keep it aside.[Do not add water to make the puree] Mix the remaining sugar to the powdered cashew. On a double boiler system place this bowl with the cashew sugar mixture. Slowly the sugar melts and mixes with the cashew making a fine paste. When the mixtures leaves the sides of the bowl thats when you make three equal portions of the mixture. For the first part of the mixture add the strawberry puree. Keep stirring till this gels well with the cashew-sugar dough. To another part add badam powder and a little of kesar color to make it attr...

Restaurant style veg makhani

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...

Malai Methi Matar Panneer

A rich and nutritious gravy recipe of cottage cheese and fenugreek leaves which makes a perfect combination for hot phulkas, rotis and paranthas. So lets get ready to make this yummy and delicious gravy. Ingredients: Panneer/Cottage cheese : 150 gms For marination : Cracked pepper - 1/2 tsp Red Chilli Powder - 1/2 tsp Salt - as per taste For the gravy: Peas - 50 gms Kasoori methi - 20 gms Coriander leaves - 2 tbsp. Bay leaf - 1 big leaf Fennel seeds - 1/4 tsp Star anise - 1 Clove - 2 Green cardamom - 1 Cinnamon - 1 small piece Green chillies - 2 slit lengthwise Tomato - 1 big Onion - 1 medium Ginger - 1 tsp Garlic - 1 tsp Yogurt - 1/2 cup Oil - 2 tsp Salt to taste Marinate the panneer which is cut into small cubes and set it aside for about ten minutes. Also soak the Kasoori methi in hot water. Meanwhile finely chop onions and grate the tomato into a puree. Also fine chop ginger and garlic. Slit the green chillies. Use chillies based on the spice levels accepted in you...

Unveil the flavours

Search This Blog