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Friday, 22 May 2020

Bagara Mutton Baingan



          Bagara Baingan  is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with naan or tandoori roti. So here I combined two recipes - mutton curry and bagara baingan to come up with this fusion combo. The end result was super yummy - spicy and tangy. Just perfect for a weekend lunch. It is also a great party recipe and just the right one for the Eid festival. So do give it a try by checking a quick step by step pictorial recipe to prepare it.









Mutton Curry - 


  • 400-500 gms. mutton, boneless / with bones
  • 1 tsp. ginger-garlic paste
  • 3 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. salt
  • 1 tsp. coriander powder
  • 1 tsp. lemon juice
  • 1 tbsp. oil


Bagara Baingan - 


  • 6 baby eggplants, washed, drained & slit
  • 3 tbsp. oil
  • 2 tbsp. peanuts
  • 1 tbsp. sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 2 onion, sliced
  • 1-2 sprigs curry leaves
  • 1 tsp. ginger-garlic paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • 1 tsp. coriander leaves, chopped








Mutton Curry - 

          Marinate the mutton with all the mentioned ingredients (except oil) for 2-3 hours (preferably overnight).

          Heat oil in a pan and saute the mutton on high flame for 4-5 minutes. Then cover and cook on a low to medium flame till the moisture has all been absorbed.

          Add 1/2 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. Keep aside.



Bagara Baingan - 


          Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.

          Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a paste by adding some water. Keep aside.

          Heat remaining oil and saute the onion till light brown. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water. 

          Saute till the oil separates.  Add the ground coconut paste and curry leaves. Fry on low flame till well combined.

          Now add the cooked mutton, fried eggplants and salt. Mix everything well. Cover and simmer on a medium flame for 4-5 minutes or till the eggplants are completely cooked.                    
          Add the tamarind water and simmer further for 2 minutes. When done, switch off the flame & garnish with coriander leaves. Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.




                 Marinate mutton with all the ingredients (except oil) for 2-3 hours / overnight.




                       Heat oil in a pan and saute the mutton on high flame for 4-5 minutes. 



               Cover & cook on a low to medium flame till the moisture has all been absorbed.




                                Add 1/2 cup water .....



                        Pressure cook for 15-20 minutes on a low flame after the first whistle. 




                                6 baby eggplants, washed, drained & slit



                                Heat 1 tbsp. oil and fry them till light brown. 




                                Drain and keep aside.



                                Heat remaining oil and saute the onion till light brown. 



                 Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder 
                 and cumin powder mixed with a little water. Saute till the oil separates.




                                Add the ground coconut paste & curry leaves. 



                                Stir fry till well combined.



                 Now add the cooked mutton, fried eggplants & salt. Mix everything well. Cover
                 & simmer on a medium flame for 4-5 minutes or till the eggplants are completely                             cooked.



                               Add the tamarind water and simmer further for 2 minutes.




                            When done, switch off the flame & garnish with coriander leaves. 



                               Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.












Wednesday, 20 May 2020

Date Malpua / Pancakes - Fusion Style


         Malpuas are yummy sweet pancakes, very popular in West Bengal and other Northern regions. They are basically made of semolina and plain flour. But there are many versions to this simple desert, where the ingredients differ from one region to the other. The malpuas are basically dipped in sugar syrup and served at room temperature or chilled. 

          So here is my version of a fusion style Date malpua, made of whole wheat flour and semolina, which are first dipped in date syrup and then served, drizzled with some more date syrup. So check the step by step pictorial recipe to prepare these healthy sugar free malpuas. 
          








  • 1/2 cup semolina (sooji)
  • 1/2 whole wheat flour (atta)
  • 1/4 tsp. cardamom powder
  • 1 tsp. sugar (opt)
  • pinch of baking soda 
  • pinch of salt
  • 12-15 dates, soaked in water for an hour & pitted
  • 2-3 tbsp. milk (opt)
  • 1-2 tbsp. ghee to shallow fry the malpua
  • 1 tsp. chopped pistachios, dry rose petals & chopped dates








            Blend the soaked dates into a smooth paste along with some water. Add some more water to make a syrup. Keep aside. 

           In a bowl mix together sooji, atta, sugar, salt, cardamom powder and baking soda. Add date syrup, little at a time and prepare a batter of pouring consistency. 

          Cover and keep aside for 15-20 minutes. Add some more syrup / milk to the batter if required, to adjust the consistency. 

          Heat some ghee in a pan and pour a small ladleful of the batter. Fry on a medium flame till it is light golden on both sides. 

          Make similar malpuas, few at a time, with the rest of the batter. Dip them in date syrup for a minute.

          Transfer to a serving dish and garnish with dry rose petals, chopped pistachios and chopped dates. Drizzle some more date syrup and serve them chilled or at room temperature. 




                 In a bowl mix sooji, atta, sugar, salt, cardamom powder & baking soda. Add date
                 syrup, little at a time and prepare a batter of pouring consistency. Cover & keep
                 aside for 15-20 minutes. Add some more syrup / milk to the batter if required. 



                                Heat some ghee in a pan and pour a ladleful of the batter. 



                               Fry on a medium flame till it is light golden on both sides. 






                  Dip them in date syrup for a minute. Garnish with dry rose petals, chopped 
                  pistachios and chopped dates. Drizzle some date syrup & serve them chilled 
                  or at room temperature. 













Monday, 18 May 2020

Dal & Paneer Tikki / Cutlet / Patty


          Having any leftover dal / lentil curry? Then go ahead and dish out into these yummy snacks / appetizers. This is exactly what I did. I reduced the leftover sambar that I had and combined with some mashed paneer, chopped pistachios, almond paste and few other basic ingredients to make these gorgeous looking and healthy small bites. 

          Enjoy as an appetizer with any homemade chutney / sauce or as a tea time snack. You can prepare the tikkis in advance and freeze them, to be fried at the time of serving. So check a quick step by step pictorial recipe to prepare these amazing tikkis. 









  • 2 cups cooked dal
  • 1 cup paneer, mashed
  • 2-3 tbsp. roasted chickpea flour
  • 1 tbsp. fried onion
  • 1-2 green chilies, chopped
  • 2 tbsp. coriander leaves, chopped
  • 1/2 tsp. red chili flakes 
  • 2 tbsp. chopped pistachios
  • 2 tbsp. almond paste 
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tsp. sesame seeds 
  • 1 tsp. lime juice
  • 1-2 tbsp. oil 








          Simmer the cooked dal till it is reduced and dry. Let it cool down. Then mix with all the other ingredients (except oil).

          Divide into equal portions and give it a tikki shape. Refrigerate for some time.

          Heat oil in a pan and shallow fry them in batches, till golden in colour. Drain on a kitchen towel and serve with curd chutney, green chutney or tomato sauce. 




                 Simmer the cooked dal till it is reduced. Mix with other ingredients (except oil).






                 Divide into equal portions & give it a tikki shape or any shape of your choice.                                   Refrigerate for some time.



                        Heat oil in a pan and shallow fry them in batches, till golden in colour. 









                   Serve with curd chutney, green chutney or tomato sauce. 













Friday, 15 May 2020

Chicken Vindaloo


          This is a signature dish of Goa. Vindaloo is generally prepared with pork, but I tried with chicken instead. It turned out quite spicy and tangy, where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar is added to balance the taste and flavour with some hint of sweetness.  

          This yummy dish is generally relished with Goan pav bread but it goes very well with any type of rice or Indian bread. So check the step by step pictorial recipe to prepare this Goan delicacy. 

          



  • 500 gms. chicken, curry cut 
  • 2 onions, sliced
  • 4-5 garlic cloves
  • 1" ginger 
  • 8-10 dry red chilies
  • 10 peppercorns 
  • 1 tsp. cumin seeds 
  • 1 tbsp. coriander seeds 
  • 1/2 mace
  • 2-3 green cardamoms 
  • 4-5 cloves
  • 1" cinnamon stick 
  • 1/4 vinegar
  • 1/2 tsp. turmeric powder
  • 1 tsp. sugar 
  • salt to taste 
  • 2-3 tbsp. oil 
  • 1 tbsp. coriander leaves, chopped 





            Soak all the whole spices in the vinegar for an hour. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Marinate the chicken with this paste overnight.

          Heat oil in a pan and saute the onion till light brown. Now add the marinated chicken and cook, covered on a medium flame till all the moisture has evaporated. (Keep stirring at intervals).

          Add 1 cup water and mix well. Cover and simmer on a medium flame till the chicken is cooked and  gravy thickens till you get the desired consistency. (Adjust the water accordingly).

          When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.




                   Soak all the whole spices in the vinegar for an hour. Then blend along with 
                   ginger, garlic, turmeric powder, sugar and & into a smooth paste. Marinate
                   the chicken with this paste overnight.




                                Heat oil in a pan and saute the onion till light brown. 




                                Add the marinated chicken.




                                Cover and cook....




                                ..... till all the moisture has evaporated.





                                Add 1 cup water and give it a stir.







                 Cover & simmer till the chicken is cooked and gravy thickens till you get the 
                 desired consistency. 




                        When done, switch off the flame and garnish with coriander leaves. 






                                Serve with any type of rice or Indian flat bread. 











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