Soya Baingan Bharta

 

         

          Give a healthy twist to the ever popular baingan bharta and turn out into a connoisseur's delight by adding some protein rich soya granules. It simply tastes yummy with a nice smoky flavor. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare this amazing fusion dish. 

• 1/3 cup soya granules
• 1 large eggplant
• 2 tbsp. mustard oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste / puree of one tomato
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves to garnish
• 2 slit green chilies 

            Soak the soya granules in hot water for 5-10 minutes. Then squeeze out all the water and set aside. 

            Brush the eggplant with few drops of oil and make a half slit of the eggplant. Roast on an open flame till it is charred on all sides. 

            When cool, peel off the skin and mash well. Keep aside. 

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

            Add the ginger-garlic paste, tomato paste and all the dry spices. Stir fry till the oil separates. 

           Now add the soya granules and mix well. Cover and cook till the moisture is all absorbed. 

          Add the mashed eggplant and stir fry for 2-3 minutes. 

         When done, garnish with coriander leaves and slit green chilies.

         Serve as a main / side dish with rice or chapattis.

Brush the eggplant with few drops of oil & make a half slit of the eggplant. Roast on an open flame till it is charred on all sides. 

              When cool, peel off the skin & mash well. Keep aside. 

                 Heat oil in a pan & sauté the onion till light brown. 

Add the ginger-garlic paste, tomato paste & all the dry spices. Stir fry till the oil separates. 

Now add the soya granules & mix well. Cover & cook till the moisture is all absorbed. 

              Add the mashed eggplant & stir fry for 2-3 minutes. 

        When done, garnish with coriander leaves & slit green chilies. 

                 Serve as a main / side dish with rice or chapattis.

Bagara Prawns Biryani

 

                You must have heard of Bagara Baingan, the signature dish of Hyderabad. So this is my take of the Hyderabadi special. The dominant spices in this recipe are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

               So check out my version of a Biryani prepared with Bagara Prawns, using the same spices. You can relish this one-pot meal with raita and lime wedges as accompaniments. It is also an ideal party recipe apt for any special occasions. So check out the step by step pictorial recipe to prepare this recipe.

               Bagara Prawns Biryani is done by layering method, where I cooked the Prawns and the rice separately. Then I layered them by adding few toppings over it to be cooked in the dum style. And Voila, you have a yummy and a flavorsome one-pot comfort meal for a lazy weekend lunch.
          

Ingredients - 

• 1 cup medium size prawns, cleaned, washed and drained
• 2 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, sliced
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste 
• 2 tbsp. coriander leaves, chopped

Rice - 

• 1 cup Basmati rice, soaked for an hour
• required quantity of water to boil
• 2 tbsp. whole coriander seeds
• 1 tbsp. cumin seeds
• 1 tbsp. whole pepper
• handful of coriander leaves
• 2 sprig curry leaves
• 1 tbsp. salt
• 1 tsp. oil
• 1 tbsp. lime juice

Other Ingredients -

• 1 tsp. ghee to grease the pan
• 2 tsp. lime juice
• 3 tbsp. chopped coriander leaves
• 2-3 tbsp. ghee
• 8-10 roasted cashew nuts
• 1/2 cup fried onion
• few drops of red & yellow color (opt)

          Marinate the prawns with a pinch of salt, red chili powder and turmeric powder for 10-15 minutes.        

          Dry roast the coconut, sesame seeds and peanuts till light golden in color. Cool and grind into a powder. Set aside.

          Heat oil in a pan and sauté the onion and curry leaves till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté for 1-2 minutes. 

          Add the ground spice powder and the tamarind paste mixed with 1/2 cup water. Sauté on a low flame till well combined and the oil separates.

          Now add the marinated prawns and cook for 2-3 minutes. Add the coriander leaves and stir fry for another 2 minutes more.

           Rice - Make a bouquet garni with coriander seeds, cumin seeds and peppercorns. (Alternately, you can tie all the mentioned spices in a muslin bag).

          In a saucepan, add water, salt, oil, lime juice, the bouquet garni, coriander leaves and curry leaves. Bring it to a boil and then add the soaked rice.

          Cook till it is 80 percent done. It should be al dente. Drain and keep aside.  

Biryani - 

         Grease a heavy bottomed pan with ghee. Spread half of the cooked rice, some fried onion, coriander leaves, ghee and cashew nuts.

          Spread the cooked Bagara Prawns, followed by some coriander leaves and fried onion. 

         Now spread remaining of the rice, coriander leaves, cashew nuts, ghee, lime juice, red & yellow food color (opt). Cover tightly with a lid or an aluminum foil.

         Cook on dum for 8-10 minutes on a low flame. When done, keep it covered for 10 minutes more. Serve with raita for a great comfort meal.

Dry roast the coconut, sesame seeds & peanuts till light golden in color. 

                   Cool and grind into a powder. Set aside.

Marinate the prawns with a pinch of salt, red chili powder & turmeric powder for 10-15 minutes. 

 Heat oil in a pan & sauté the onion & curry leaves till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté for 1-2 minutes. 

                     Add the ground spice powder 

and the tamarind paste mixed with 1/2 cup water. Sauté on a low flame till well combined and the oil separates.

         Now add the marinated prawns & cook for 2-3 minutes. 

                    Add the coriander leaves.

                    Stir fry for another 2 minutes more.

In a saucepan, add water, salt, oil, lime juice, the bouquet garni, coriander leaves and curry leaves. Bring it to a boil.

Add the soaked rice. Cook till it is 80 percent done. It should be al dente. 

                   Drain and keep aside.  

Grease a heavy bottomed pan with ghee. Spread half of the cooked rice, some fried onion, coriander leaves, ghee and cashew nuts.

Spread the cooked Bagara Prawns, followed by some coriander leaves & fried onion.

 

Spread remaining rice, coriander leaves, cashew nuts, ghee, lime juice, red & yellow food color (opt). 

Cover tightly with a lid or an aluminum foil. Cook on dum for 8-10 minutes on a low flame. 

             When done, keep it covered for 10 minutes more. 

                Serve with raita for a great comfort meal.

Bagara Prawns

 

           You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So come let me share a fusion recipe of Prawns, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

          

          The gravy is extremely delicious and has a spicy and tangy flavor. It is best enjoyed with steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti. In fact they go extremely well with any form of rice or Indian bread. Prawn lovers, like me, will simply love this yummy preparation and is a must try.

• 8-10 Prawns, cleaned & washed well
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste
• 1-2 tsp. mustard oil to garnish
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. 

          Heat 1 tbsp. oil and fry the prawns till light brown. Drain and keep aside.

          Dry roast coconut, sesame seeds and peanuts till golden in color. Cool and grind into a powder. Keep aside.

          Heat remaining oil and sauté the onion and curry leaves till light brown. 

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

          Add the ground spice paste and fry on a low flame till well combined.

          Add 1 cup water and bring it to a boil. Cover and simmer for 4-5 minutes on a low to medium flame or till the gravy slightly reduces.

          Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further for 2-3 minutes more. 

          Finally add the fried prawns and cook for 2 minutes When done, switch off the flame and add chopped coriander leaves. Keep it covered for 2-3 minutes. 

          Serve with hot steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti for a sumptuous meal. 

Paneer Kadhi

 

        Kadhi is a very common dish in the menu platter of any North Indian homes. It is basically a yoghurt-gram flour based gravy with a tempering. It is a sort of a comfort food and is best relished with steamed rice or any flavored rice. Some people enjoy it with naan, kulcha, tandoori roti or chapatti.

          

          Kadhi is sometimes served plain or with pakoras (fried fritters) / veggies added to it. It varies largely from one region to the other with some minor changes in the ingredients. 

          So check out my version of kadhi, where I added some fried paneer cubes to the yoghurt sauce. The end result was just amazing and I enjoyed this protein based dish with steamed rice. So check out the step by step pictorial recipe to prepare this yummy classic dish.

       

• 200 gms. paneer cubes
• 1 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water
• salt to taste
• 2 tbsp. oil
• 1 dry red chili
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida / hing
• 1 sprig curry leaves
• 2 green chilies, slit
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. of pickle oil 

          Heat oil in a pan and sauté the paneer cubes till light golden in colour. Keep aside.

          Whisk together yoghurt, gram flour, salt to taste and water. Keep aside. 

          Temper the same oil with dry red chili, cumin seeds, mustard seeds, curry leaves, green chilies and asafetida. Allow it to splutter.

           Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. Add the whisked yoghurt and bring it to a boil. 

           Simmer on a low flame for 8-10 minutes or till you get the right consistency. Keep stirring at intervals.

          Now add the fried paneer cubes and simmer for 2 minutes more. When done, switch off the flame and garnish with coriander leaves.

          Drizzle some pickle oil and enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Heat oil in a pan &sauté the paneer cubes till light golden in colour. Keep aside.

Temper the same oil with dry red chili, cumin seeds, mustard seeds, curry leaves, green chilies and asafetida. Allow it to splutter.

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté till the oil separates. 

                  Add the whisked yoghurt & bring it to a boil. 

              Add the fried paneer cubes & simmer for 2 minutes more. 

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

Drizzle some pickle oil & enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.