Baingan Bharta (Mashed Eggplant Curry - Fusion style)

 

          Baingan Bharta is a most common dish in any Punjabi household. It is generally served in  dhabas across the country and is also considered as a very popular side dish in all North Indian restaurants. 

          However, I gave a slight twist to the original recipe by adding some kasuri methi (dry fenugreek leaves) to give it a fusion touch. It turned out very yummy and fragrant. Serve it along with tandoori roti, naan or any Indian bread for a healthy and a wholesome meal. So check out a quick step by step pictorial recipe to prepare my version of this simple delicacy. 

 

          For this recipe, large variety of eggplants are roasted on an open flame. The pulp is then mashed and sautéed with onion, ginger, garlic, green chilies and few dry spices to make a yummy side dish.

          For a smoky flavor, you can place a live charcoal in a small container and put it in the center of the prepared dish. Then add a tsp. of ghee over it and quickly cover with a lid. Open after 5-10 minutes. This gives a nice smoky fragrance to the dish. 

• 1 big Eggplant 
• 2 onions, chopped
• 1" ginger, sliced finely
• 2-3 garlic cloves, chopped
• 2 green chilies, chopped
• 1-2 tomatoes, chopped
• 2 tbsp. mustard oil
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 2 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. coriander leaves

          Give two slits to the eggplant, but without disturbing the stem. Apply some oil all over as it helps to peel off easily. 

          Roast it either in the oven or on the gas stove till the skin is charred. Cool and peel off the skin. Mash well and keep aside.

          Heat oil and temper with the cumin seeds and asafoetida. Then add onion, ginger, garlic and green chilies and sauté till light brown. 

          Add all the dry spices (except salt) and stir fry for a few seconds. Now add the chopped tomatoes and cook till it is well mashed.

          Add the eggplant, salt and kasuri methi and stir fry for two minutes or till everything is well blended. 

          When done, garnish with coriander leaves and serve with tandoori roti, chapatti or with any Indian bread.

                         Roast the eggplant till the skin is charred. Cool and peel off the skin. 

                                  Mash well and keep aside. 

                                  Heat oil and temper with the cumin seeds and asafoetida. 

                     Then add onion, ginger, garlic & green chilies & sauté till light brown. 

                               Add all the dry spices (except salt) & stir fry for a few seconds. 

                                  Now add the chopped tomatoes & cook till it is well mashed.

                     Add the eggplant, salt & kasuri methi & stir fry for two minutes or till

                     everything is well blended.

                                  When done, garnish with coriander leaves.

                                 Serve with tandoori roti, chapatti or with any Indian bread.

Kasuri Methi Flavoured Pull Apart Bread

          Easy and a simple snack that's what one needs when you are running out of time. At the same time it needs to be yummy too. So look no further. This is exactly what this pull apart bread is all about. Add any of your favourite flavour and you're done. 

          Truly it's that simple and easy. No doubt about it. Here in this recipe I added some kasuri methi flavour and it was a perfect tea-time snack. Try relishing it with green chutney, kasundi or mayo as an appetizer / party snack for a different experience.

• 1 cup plain flour
• pinch of salt
• 1/4 tsp. red chili flakes
• pinch of pepper powder
• 1 tsp. kasuri methi, crushed
• 1 tsp. instant yeast
• pinch of sugar
• 1 tbsp. oil
• 1 tbsp. yogurt
• 1 tbsp. melted butter
• 1/2 tsp. beetroot puree (opt)

          In a bowl, mix all the ingredients (except butter and beetroot puree) and knead into a soft dough. Cover and keep it aside to proof for an hour. Mix together melted butter and beetroot puree. Keep aside. 

          Punch back the dough again and knead again for 2-3 minutes. Take a little portion of the dough and form into small bowl. 

          Arrange all of them in a greased cake tin and brush with the melted butter. Set aside to proof again for an hour. 

           Bake in a preheated oven for 35-40 minutes at 180 degrees C. Cool on a wire rack and serve as a tea-time snack or as desired.

                                 

Kasuri Aloo Matar (Potato Green Peas Curry with Fenugreek Leaves)

          This is a perfect side dish that goes well with rice or chapattis. This kasuri methi flavoured aloo matar (potatoes-peas) curry is my favorite. Very easy and simple to prepare, it can be dished out in no time. I especially like this sort of curry with some hot pooris.

• 2 medium size potatoes, cubes
• 3/4 cup green peas (I have used frozen peas)
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 cu tomato puree
• 1 1/2 tsp. kasuri methi (crushed)
• 1 tsp. ghee

         Heat oil and temper with cumin seeds. Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Add the tomato puree and 1 tsp. kasuri methi. Fry for a few seconds. Add the potatoes and peas. Mix everything well and add 1 cup water.

          Cover and simmer on a low flame till the potatoes are cooked through and the gravy slightly thickens. 

          When done, add the ghee and give it a stir. Serve, garnished with the remaining kasuri methi.

kasuri Mutton Masala (Mutton cooked with Dry Fenugreek Leaves)

          A very delicious and an aromatic Mutton Curry made with crushed kasuri methi (dry fenugreek leaves). This is a good option if fresh methi leaves are unavailable. It is best relished as a main course with either plain rice, khuska Biryani, jeera rice, tandoori roti, naan or chapati.  So check out the step by step pictorial recipe to prepare this delicacy. 

• 500 gms. mutton on bones, cubed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili flakes
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. ginger-garlic paste
• 2-3 tbsp. oil
• 3 green cardamoms
• 2 star anise
• 6 cloves
• 1" cinnamon
• 3 large onion, sliced
• 2 large tomatoes, chopped
• 1 tsp. sugar (opt)
• 1/4 cup kasoori methi (dry fenugreek leaves), crushed
• 1 tbsp. ghee
• 1 tsp. red chili powder
• 1/2 cup cream

          Marinate the mutton with the ingredients starting from salt to ginger-garlic paste for 2-3 hours. Heat oil in a pan and temper with the cardamoms, star anise, cloves and cinnamon.

          Saute for a few seconds. Add the onion and fry on a medium flame till light brown. Now add the marinated mutton and saute for 10-12 minutes till dry.

          Add the tomatoes and sugar. Continue to fry for another 10-15 minutes or till all the moisture is absorbed. Then add the kasoori methi and give it a stir. Cook for another minute or two.

          Add 1 & 1/2 cups water and transfer to a pressure cooker. Cook for 25 minutes on a low flame after the first whistle.

          Heat ghee in a pan and add the red chili powder. Immediately add the prepared mutton curry and further cook for 5 minutes on a high flame to reduce the gravy.

          Add the cream and give it a stir. Keep it covered for 2-3 minutes before serving as a main course either with rice, khuska, plain Biryani, jeera rice, naan, tandoori roti or any Indian bread.

                    Marinate mutton with ingredients starting from salt to ginger-garlic paste.

                               Temper oil with cardamoms, cloves, cinnamon & star anise.

                                Add onion & saute till light brown.

                                Add marinated mutton & saute till dry.

                                Add tomatoes & sugar & continue to fry till dry.

                                Then add kasuri methi & mix well.

                    Add 1 & 1/2 cups water & pressure cook for 20-25 minutes on low flame
\                   after the first whistle.

                    Heat ghee & add red chili powder followed by the prepared mutton. Cook 
                    for 5 minutes till gravy is slightly reduced.Add cream & mix well.

                                Serve as a main course with either rice or any Indian bread.

Kasuri Yam (Suran) Stir Fry

       
          If you have had enough of Aloo Methi, then prepare it the same way with Yam (Suran). It simply tastes yummy. It is perfect as a side dish with either rice or with chapattis / parathas. The addition of kasuri methi and chopped coriander stalks enhances the flavour and makes it more delicious & tasty. 

• 500 gms. yam, boiled and chopped into small pieces
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. kasuri methi, crushed
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida (hing)

          Heat 1 tbsp. oil and saute the yam till light brown. Keep aside. Heat rest of the oil and temper with cumin seeds and asafoetida.

          Add the onion, ginger, garlic and green chilies and saute till light brown. Add the yam, salt, turmeric powder and kasuri methi and fry further for a minute. Serve as a side dish with chapatis or rice.