Dahi Baingan (Eggplant in Yoghurt Gravy)

 

            This is one of my quick fix recipe where I cooked the eggplants in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian delight, with no onion or garlic. In this recipe, I have used baby eggplants. However, you may use any variety you prefer. You can enjoy it with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare this amazing dish.  

• 8-10 baby eggplants, sliced into 4 pieces 
• 3 tbsp. oil
• 2 green cardamoms
• 1" cinnamon stick
• 4 cloves
• 1/2 tsp. asafoetida (hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. roasted chickpea flour
• 3/4 cup yoghurt
• 1 tsp. ginger paste
• 2 green chilies, slit
• 1 tsp. coriander leaves, chopped

          Whisk together yoghurt, chickpea flour, ginger paste and all the dry spices. Keep aside.

          Heat 1 tbsp. oil in a pan and sauté the eggplants with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Heat the remaining oil and temper with cumin seeds, cinnamon, cardamoms, cloves and asafoetida. Sauté for a few seconds. 

          Then add the yoghurt mix and 1/2 cup water. Bring it to a boil.

          Add the sautéed eggplants and green chilies. Cover and simmer on a low to  medium flame till the gravy thickens to a desired consistency. 

         When done, garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Heat 1 tbsp. oil in a pan & sauté the eggplants with a pinch of salt & turmeric powder till light brown. Keep aside. 

Heat the remaining oil & temper with cumin seeds, cinnamon, cardamoms, cloves & asafoetida. Sauté for a few seconds. 

       Then add the yoghurt mix & 1/2 cup water. Bring it to a boil.

Add the sautéed eggplants & green chilies. Cover & simmer on a low to medium flame till the gravy thickens to a desired consistency. 

                     When done, garnish with coriander leaves.

       Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Banjara Gosht / Banjara Mutton Curry - Rajasthani style

 

         Banjara Gosht is a rustic style of mutton curry from the state of Rajasthan. Banjara refers to the gypsies and so this amazing dish has its origins from the banjara community of India who used to prepare this easy mutton curry with few basic spices. 

          The dominant spice being red chili powder, coriander powder and crushed coriander seeds that is sprinkled to the end product. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. 

          The gravy is rich and spicy and is generally served with khoba roti or type of Indian flat bread. However, it also goes well with steamed rice or jeera rice. So check out the step by step pictorial recipe to prepare this regional delicacy. 

• 500 gms. mutton on bones, curry cut
• 3-4 tbsp. oil
• 1" cinnamon
• 4-5 cloves
• 2 bay leaves
• 10-12 whole peppercorns
• 4-5 dry red chilies
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• salt to taste
• 1/3 cup yoghurt, whisked
• 3-4 green chilies
• 1 cup hot water
• 1 tsp. coriander seeds, crushed coarsely

          Heat oil in a pan and temper with bay leaves, cinnamon, cloves, dry red chilies and peppercorns. Sauté for a few seconds.

          Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. 

          Continue to stir fry till the oil separates. Add the mutton and sauté for 2-3 minutes till the mutton is well coated with the masala.

         Then add the whisked yoghurt and simmer on a low flame till the oil separates.  

          Add the hot water and green chilies. Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

          When done, sprinkle the crushed coriander seeds and serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.

Heat oil in a pan & temper with bay leaves, cinnamon, cloves, dry red chilies  peppercorns. Sauté for a few seconds.

                 Add the onion and sauté till light brown.

Now add the ginger-garlic paste & all the dry spices mixed with some water. Continue to stir fry till the oil separates. 

 Add the mutton sauté for 2-3 minutes till the mutton is well coated with the masala.

                    Then add the whisked yoghurt.

                    Simmer on a low flame till the oil separates.  

                   Add the hot water and green chilies. 

Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

When done, sprinkle the crushed coriander seeds. 

Serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.  

Thecha Cheese Sandwich

 

         Calling all Thecha lovers, you will simply love this Thecha Cheese sandwich, where the bread slices are stuffed with the very popular Maharashtrian chutney along with cheese and pan grilled to perfection. 

          So simple and at the same time very yummy too. They are quite wholesome. However, adjust the spiciness if prepared for little ones. Serve with tomato sauce or green chutney. So do give it a try by following an easy step by step pictorial recipe to prepare it. 

          Sandwich is typically a wholesome meal-on-the-go as it is super easy to prepare. You can mix and match with various ingredients that are easily available in your kitchen. 

          They can be enjoyed for breakfast, snacks, brunch or as a lunch box meal. In this recipe, I have made use of white bread. However, it can also be made with brown or multi grain bread as per your  preference. It is a great picnic or kitty party recipe too.

• 1 tsp. oil
• 1 tsp. cumin seeds
• 6-7 green chilies, roughly chopped
• 8-10 garlic cloves, sliced
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves 
• salt to taste
• 1 tsp. lime juice
• 6 slices bread
• 3 cheese slice
• few pinches of pepper powder
• butter as required

          Thecha - Heat oil in a pan and add the cumin seeds, garlic, green chilies and peanuts. Sauté till it turns slightly brown in color.

          Now add the coriander leaves and salt to taste. Give it a stir and switch off the flame. 

          Allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. Add lime juice and mix well. Keep aside. 

            Sandwich - Take two bread slices and spread a generous amount of butter on them. 

           Then spread some of the thecha on one slice and place a cheese slice over it. 

           Sprinkle some pepper powder and cover with another sliced bread. 

            Add some butter on a grilled pan and toast the stuffed bread on both sides, by pressing it lightly, till light golden in color. 

            Transfer to a serving plate and slice into half. Make similar sandwiches with the remaining bread slices and thecha mix. 

          Serve along with tomato sauce or green chutney for breakfast / tea-time snack.

Heat oil in a pan & add the cumin seeds, garlic, green chilies & peanuts. Sauté till it turns slightly brown in color.

Now add the coriander leaves  salt to taste. Give it a stir & switch off the flame. 

Allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. Add lime juice and mix well. Keep aside. 

           Take two bread slices & spread a generous amount of butter on them. 

Then spread some of the thecha on one slice.

                    Place a cheese slice & sprinkle some pepper powder. 

                     Cover with another sliced bread. 

                    Add some butter on a grilled pan. 

                  Gently place the stuffed bread on the greased grill pan. 

Toast the stuffed bread on both sides by pressing it lightly till light golden in color. 

Transfer to a serving plate & slice into half. Serve along with tomato sauce or green chutney for breakfast / tea-time snack.

Soya Seaweed Tikki / Cutlet / Patty

 

           These yummy shallow fried tikkis, made of soya nuggets and seaweed is so easy and simple to prepare. They are irresistible as appetizers or party snacks. They can also be relished as an evening tea-time snack, inside a bun as a patty or rolled in a chapatti / paratha for a quick snack on the go. So choice is yours. Do try them and include them in the menu of any in-house party. I have added few basic ingredients and seasonings to dish out these small bites. So check out a step by step pictorial recipe to prepare these amazing tikkis. 

           

• 1 cup soya granules, soaked, drained & mashed
• 1-2 nori sheets / seaweeds, shredded
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala 
• 1/2 tsp. coriander powder
• 1 tsp. lime juice
• 2-3 tbsp. gram flour (besan)
• 2-3 tbsp. corn flour
• oil to shallow fry

          In a large bowl, mix together the mashed soya, onion, ginger, green chilies, coriander leaves and all the dry spices. Mix everything well.

           Then add the corn flour, gram flour and the shredded seaweed. Give it a mix.

           Wet your hands and make flat round tikkis. 

           Heat oil in a pan and shallow fry them in batches, till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with tomato sauce or green chutney.

In a large bowl, mix together the mashed soya, onion, ginger, green chilies, coriander leaves

                    and all the dry spices. Mix everything well.

                    Then add the corn flour, gram flour

                      and the shredded seaweed. Give it a mix.

                  Wet your hands & make flat round tikkis.

Heat oil in a pan & shallow fry them in batches, till golden brown on both sides. 

                     Drain on a kitchen towel.

                  Serve them hot with tomato sauce or green chutney.