Baingan ka Bharta\ Mashed Spicy Eggplant

Baingan ka Bharta is a North Indian way of cooking the bhaingan or the brinjal. Tastes really delicious!!

Ingriendients
Bhaingan (Brinjal\ Eggplant) - 1 big
1 onion - finely chopped
1 tomato - finely chopped
Hing (Asaefatida)
Salt
Garam masala - half teaspoon
Turmeric powder (Haldi) - half teaspoon
2 Green chillies - finely chopped
Green peas (optional)
Fresh corainder - finely chopped
Jaggery (gul)
Oil - 2 tablespoon
Mustard - half teaspoon
Cumin Seeds (Jeera) - half teaspoon
Curd (optional)


Procedure
1.  Roasting the Eggplant
 On a Gas Stove: Apply oil on the baingan on all sides and roast from all sides for about 5 minutes. Make sure that the bhaingan is roasted completely. Slit it in the centre and wait till it cools down.

In the Oven: When roasting the eggplant in the oven, cut it vertically into two sections and apply oil on all the sides. Preheat the oven for 10 mins at 200 degrees. Place the baking paper on the baking tray. Place the eggplants it with the open cut side of egg plants facing the baking paper. Bake (without fan forced) it for around 25 minutes at 200 degrees.

2. Once the Eggplant is cooled down, remove the outer skin. Mash it nicely and keep aside. Also discard the seeds.

3. In a pan, pour 2 table spoon oil, Add mustard. Once the mustard crackles, add jeera, chopped onions, chopped green chillies and green peas. fry till the onions are golden brown.
4. Add turmeric powder, pinch of hing and garam masala. Fry for 2 minutes.
5. Add chopped tomatoes and fry for 2 minutes.
6. Next add the mashed baingan and stir well.
7. Add salt as per taste.
8. Next add jaggery and cook for 10 minutes.

Garnish with corainder.

Bhaigan ka bharta is ready to serve.

It can be served with Roties or Indian Bread.

Tips:
1. You can also add curd to it while serving.

Jhunka

This is a typical marathi style of cooking. The spring onion is cooked with besan, which enhances its taste.
The same can also be cooked with just onion.

Ingriedients
Spring onion - 1 bunch - finely chopped
1 onion - chopped
Cumin seeds (jeera)
Mustard
Asaefatida(hing)
1 Green chilli - chopped
Jaggery (gul)
Ajwain (owa)
Besan (gram flour) - 4 tablespoon

Procedure
1. Take 2 table spoon oil in a pan. Add mustard. Once it crackles, add cumin seeds, onion, asaefatida, green chillies and salt. Fry till the onion turns golden brown
2. Next add Ajwain, turmeric powder and garam masala.
3. Add the finely chopped spring onions. Add jagery and salt. Cook for 5 minutes
4. Add besan and cook for another 10 minutes. Keep stirring so that the besan does not stick to the pan

The delicious Jhunka is ready.

It tastes awesome with Bhakri or Roti.

Italian Pasta

Well, its time to cook some continental food. I am here with Italian cuisine. This is my hubby's favourite and one of his inventions too !!

Ingriendients
Penne Pasta
Olive oil
Mushroom - cleaned and sliced
Corn (finely sliced babycorn can also be used instead of corn)
Tomatoes - finely chopped
Capcicum - finely chopped
Carrots - finely chopped
Pepper - fresh ground
Pasta dressing - recommend FunNFoods light Pasta Dressing

Procedure
1. Boil the Penne pasta along with salt till the pasta is soft. Drain the water and keep aside
2. In a pan, pour 2 table spoon olive oil, Add the chopped mushrooms, corn, tomatoes, capcicum and carrots and fry for 5 mins.
3. Add salt and freshly ground pepper and fry for another 2 minutes.
4. Add the boiled penne pasta. Add the grated cheese and fresh pepper.
5. Stir continuously for 5 minutes so that the cheese does not stick the pan
6. Toss the delicious pasta with the Pasta Salad Dressing

The delicious Penne Pasta is ready to serve.

Goan Muga Gathi (Coconut Based Moong Curry)

Mug means moong and gathi is a kind of gravy in konkani. Muga gathi is a typical goan recipe and is prepared mostly on auspicious occasions and festivals. When it comes to Goan cuisine, coconut is a must ingriendient.
Here the moong is cooked in coconut gravy. Similarly we can also prepare coconut gravy with other types of sprouts like Masur, Matki, Chana, etc.

Ingriendients
sprouted moong
half cocount - grated
1 potato - boiled and chopped
1 onion - chopped
mustard
jeera (cumin seeds)
hing(asaefatida)
turmeric(haldi)
2 green chillies
ginger garlic paste
garam masala
salt
water

Procedure
1. Grind the grated coconut, green chillies, haldi, little salt and some water in the mixer and keep aside
2. In a pan, pour 2 table spoon oil, add mustard, once the mustard crackles, add jeera(cumin seeds), chopped onions, hing and ginger garlic paste. Saute till the onions turn brown.
3. Add turmeric, garam masala and salt.
4. Next add the ground coconut paste.
5. Fry for 2 minutes.
6. Add the boiled potatoes, followed by the sprouted moong.
7. Add water as necessary (To make a thick gravy, add lesser water and vice versa). Boil for another 10 minutes.

The delicious Muga Gathi is ready.

Garnish with chopped corainder.

It can be served with roties or rice

Vegetable Biryani

Let us first start with a very simple recipe - Vegetable Biryani.
Very easy to make and yet very yummy...

Ingriendents:
2 table spoon ghee
1 table spoon chilli powder
1 table spoon corainder powder
1 table spoon cumin powder
1 table spoon garam masala
1 table spoon biryani masala
1 cup rice
2 cups water
3 Cloves(Laung)
Dagad Phool
Tikhi
Mushroom - cleaned and sliced
Corn
Carrots
Beans
Capcicum
Onion
Corainder Leaves
Pomogranate seeds


Procedure:
1. Wash 1 cup of rice and keep aside for half an hour
2. Boil the rice along with cloves, dagad phool, tikhi and salt
3. Chop onions , and vegies like capcicum, beans and keep aside.
4. In a pan, add 2 table spoon ghee, add badam, cashew nuts and fry for 1 minute
5. Next add the chopped onions and salt.
6. Fry till the onions are golden brown
7. Add chilli powder, corainder powder, cumin powder, garam masala, biryani masala(if available).
8. Fry for a minute
9. Add all the chopped veggies, corn and cleaned mushroom
10. Fry for 5 minutes.
11. Sprinkle some pepper
12. Next add the boiled rice to this and mix well.
13. Garnish with corainder , pomogranate seeds and cashew nuts

The Vegetable Biryani is ready.
Serve with Raita.