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.

Til Phalli Ka Khatta (Sesame Seeds & Peanuts Gravy - Hyderabadi style)

 

             Til Phalli Ka Khatta, a traditional dish from Telangana, is an uncooked version of rasam. Til means sesame seeds, phalli means peanuts and khatta means tangy. So it is a tangy soup or rasam. 

             This tangy stew is prepared by blending roasted peanuts, roasted sesame seeds, green chilies, garlic and a handful of mint and coriander leaves. A small amount of jaggery or sugar can be added to balance the flavors. 

             This paste is then mixed with tamarind water and sliced onion. Then a tempering is poured over the end product. Voila, yummy Khatta is ready to be savored.

         

           You can enjoy this yummy and comforting khatta / rasam with khichdi or hot steamed rice, accompanied with papad or fryums. This easy to assemble dish comes in handy when you are on the lookout for something quick to prepare. So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

Ingredients  - 

• 1/4 cup roasted peanuts
• 1/4 cup sesame seeds, dry roasted
• 4-5 green chilies
• 5-6 garlic cloves
• handful of coriander leaves
• handful of mint leaves
• salt to taste
• 1 small marble size tamarind mixed with 2-3 cups water
• 1 onion, sliced

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 4-5 garlic cloves, crushed
• 2 dry red chilies. 
• 1 sprig curry leaves
• 1/4 tsp. turmeric powder

          Blend the roasted peanuts, roasted sesame seeds, green chilies, garlic, coriander leaves, mint leaves and some water into a smooth paste.

          Transfer to a mixing bowl. Add salt to taste. tamarind water and sliced onion. Mix well and keep aside. 

          Tempering - Heat oil in a pan. Temper with all the mentioned ingredients. Sauté for a few seconds till the garlic changes color. 

          Switch off the flame and pour this tempering over the prepared khatta. Give it a mix and serve with khichdi or steamed rice.  

Blend the roasted peanuts, roasted sesame seeds, green chilies, garlic, coriander leaves, mint leaves & some water into a smooth paste. Transfer to a mixing bowl.

                       Add salt to taste. tamarind water 

                     and sliced onion. Mix well and keep aside. 

Heat oil in a pan. Temper with all the mentioned ingredients. Sauté for a few seconds till the garlic changes colour. 

        Switch off the flame & pour this tempering over the prepared khatta.

               Give it a mix & serve with khichdi or steamed rice.  

Besan Ki Sabzi (Gram Flour Curry)

 

           Besan Ki Sabzi is a yummy Gram Flour curry that comes in handy when we run out of any veggies. It is almost similar to Gatte Ki Sabzi, a signature dish of Rajasthan, where chickpea flour dumplings are boiled in water and cooked in a spicy yoghurt based gravy. 

           However, the preparation of this dish is slightly different. In this recipe, a batter made of chickpea flour and other ingredients are steamed just like in dhokla, cut into diamond / square shapes and then cooked in a onion-tomato-yoghurt based gravy. This yummy preparation can be enjoyed with steamed rice, jeera rice or any type of Indian flat bread. So check out the step by step pictorial recipe to prepare this simple homemade delicacy. 

Batter - 

• 1/2 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds, crushed
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 2 tbsp. chopped onion
• 2 tbsp. chopped carrot
• 2 tbsp. chopped capsicum
• 2 tbsp. chopped tomato
• 2 tbsp. chopped coriander leaves
• 2 tbsp. chopped mint leaves
• 1 tbsp. chopped green chilies
• 1/2 cup yoghurt
• water as required
• 1/4 tsp. baking soda

Gravy - 

• 2 tbsp. ghee
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tomato, pureed
• 1/2 cup yoghurt
• 1 tbsp. coriander leaves, chopped

          Batter - In a large bowl, mix all the above mentioned ingredients (except baking soda) and prepare a batter of pouring consistency. Then add the baking soda and give it a whisk. 

          Pour the prepared batter into a greased container / cake tin and steam on a low flame for 18-20 minutes. Keep aside to cool and then cut into desired shapes. Keep aside. 

          Gravy - Heat 1 tbsp. oil in a pan and sauté the sliced besan gatte till light brown. Keep aside. 

          Add the ghee to the remaining oil and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

           Then add the onion and stir fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 2 tbsp. water. Mix well and sauté for a minute. 

          Now add the tomato puree and continue to sauté for a minute more. Then add the yoghurt and stir fry till the oil separates from the gravy. 

          Add 1 cup water and bring it to a boil. Now gently drop in the fried gatte and simmer, covered, for 5-7 minutes or till you get the desired gravy consistency.

          When done, switch off the flame and garnish with chopped coriander leaves. Serve with hot steamed rice, jeera rice or any flat Indian bread. 

Batter - In a large bowl, mix all the above mentioned ingredients (except baking soda) & prepare a batter of pouring consistency. 

                     Then add the baking soda & give it a whisk. 

Pour the prepared batter into a greased container / cake tin & steam on a low flame for 18-20 minutes. 

                         Keep aside to cool.

                    Cut into desired shapes & keep aside. 

Gravy - Heat 1 tbsp. oil & sauté the sliced besan gatte till light brown. Keep aside. 

Add the ghee to the remaining oil. Temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                 Add the onion & stir fry till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with 2 tbsp. water. Mix well & sauté for a minute. 

              Add the tomato puree & continue to sauté for a minute more. 

                       Then add the yoghurt.

                        Stir fry till the oil separates from the gravy. 

                       Add 1 cup water & bring it to a boil.

Gently drop in the fried gatte & simmer, covered, for 5-7 minutes or till you get the desired gravy consistency.

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

            Serve with hot steamed rice, jeera rice or any flat Indian bread. 

Shahi Mutton Kasuri (Mutton cooked with Dry Fenugreek Leaves)

 

            Check out this delicious Shahi Mutton Curry made with some crushed kasuri methi (dry fenugreek leaves), yoghurt and almond paste for a rich & creamy gravy. It is a good option when fresh methi leaves are unavailable. This dish is a perfect party recipe and apt for special occasions.

           I preferred mustard oil for cooking, but you may use any other oil you wish. Enjoy it with either steamed rice, plain biryani, jeera rice, tandoori roti, naan or chapatti. So check out the step by step pictorial recipe to prepare this delicacy. 

Marination - 

• 500 gms. Mutton with bones, curry cut 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1/2 cup yoghurt, well beaten 
• 1 tbsp. ginger-garlic paste
• 2 tbsp. kasuri methi, crushed
• 1 tbsp. mustard oil

Other Ingredients - 

• 3-4 tbsp. oil
• 1 tbsp. ghee
• 2 dry red chilies
• 3 green cardamoms
• 2 black cardamoms
• 6 cloves
• 1" cinnamon stick
• 2 bay leaves
• 2 onion, chopped
• 1/4 cup tomato puree
• 1 cup water
• 2 tbsp. almond paste 
• 1 tsp. dry roasted kasuri methi 
• coriander leaves, a pinch of dry roasted kasuri methi, onion rings & a drizzle of cream 

          Marinate mutton with all the mentioned ingredients overnight or for a minimum of 3 hours.

          Heat oil and ghee in a pan and temper with dry red chilies, cardamoms, cloves, cinnamon and bay leaves.

          Add the onion and stir fry till light brown. Now add the tomato puree and sauté for a minute. 

          Then add the marinated mutton and cook, covered, on a medium flame till the oil separates.

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

         Transfer the contents to the pan. Add the almond paste and kasuri methi. Simmer for 1-2 minutes and then add coriander leaves. Give it a stir and then transfer to a serving dish. 

          Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion rings and a drizzle of some cream. 

          Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread like naan, tandoori roti or roomali roti

                                Marinate mutton with the mentioned ingredients overnight.

                         Heat oil + ghee & temper with dry red chilies, cardamoms, cloves, 

                         cinnamon & bay leaves.

                                   Add the onion and stir fry till light brown.

                                 Now add the tomato puree and sauté for a minute. 

                           Add the marinated mutton & cook, covered, on a medium flame.....

                                  ...... till the oil separates.

                                  Add 1 cup water.

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

                      Transfer the contents back to the pan. Add the almond paste & kasuri 

                      methi. 

                                 Simmer for 1-2 minutes and then add coriander leaves. 

                       Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion 

                       rings and a drizzle of some cream. 

        

                    Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread 

                    like naan, tandoori roti or roomali roti