Bagara Baingan (Eggplant Curry - Hyderabadi Style)

 

          This is a signature dish of Hyderabad and is traditionally served with Dum Biryani. It is a great party recipe and is mandatory in every special occasions. In this recipe, baby eggplants are either deep fried or shallow fried and cooked in a rich gravy of peanuts, coconut and sesame seeds. 

         It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. You can also relish it with jeera rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this amazing dish.

• 10 baby eggplants, slit, washed and drained
• 4 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 large 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 tsp. tamarind paste

           Wipe the eggplants well and make two slits in each. Heat 2 tbsp. oil in a pan and fry them till light brown. Drain and keep aside.

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

          Heat remaining oil and sauté the onion and curry leaves till light brown. Add the ginger-garlic paste, turmeric powder and red chili powder mixed with some water. 

          Sauté till the oil separates.  Add the ground coconut paste and fry on a low flame till the oil separates.

          Add 1 cup water and salt. Bring it to a boil and then add the fried eggplants. Cover and simmer till the eggplants are almost tender.

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

         Switch off the flame and transfer to a serving dish. Garnish as desired and serve as a side dish with biryani, naan or tandoori roti.

                    Dry roast coconut, sesame seeds, peanuts, coriander seeds & cumin seeds till

                    light golden in colour. Cool & grind into a paste by adding some water

.

                              Heat 2 tbsp. oil & fry them till light brown. Drain & keep aside.

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

                     Add ginger-garlic paste, turmeric powder & red chili powder mixed with

                     some water. Sauté till the oil separates.

                                   Add the ground coconut paste & fry on a low flame ....

                                  ...... till the oil separates.

                   Add 1 cup water & salt. Bring it to a boil & then add the fried eggplants. 

                   Cover & simmer till the eggplants are almost tender.

                    Add tamarind paste mixed with 1/2 cup water. Cover & simmer for 2 minutes.

                  Garnish as desired & serve as a side dish with biryani, naan or tandoori roti.

Maggi Noodles Tikki / Patty / Cutlet

 

           Maggi Noodles Tikki is an ideal party snack or an after school snack. Any leftover noodles can be used to dish out this amazing treat. It can also be enjoyed as an evening tea time snack or as an appetizer with any dip, chutney, ketchup or mayo. 

           You can add any finely chopped veggies of your choice, cheese, paneer or even oats to make them more healthy and to enhance the flavor. These cutlets can also be used as patties to prepare veg. burger or sandwich. So check out the step by step pictorial recipe to prepare this interesting fusion recipe.

• 1 packet of Maggi noodles, boiled & strained
• 1 potato, boiled & mashed
• 2-3 tbsp. besan / chickpea flour
• 1 onion, chopped
• 1" ginger, chopped finely
• 2 green chilies, chopped
• 1/2 tsp. salt or to taste
• maggi tastemaker
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala 
• 1/2 tsp. turmeric powder
• 1/2 tsp. chaat masala 
• 1 tsp. flaxseed
• 1 tsp. sesame seeds
• 2-3 tbsp. coriander leaves + roots, chopped
• 2-3 tbsp. oil to shallow fry

           In a bowl, mix together all the ingredients, except oil. 

          Make tikkis of desired shape out of this mix and refrigerate for 30 minutes. (Wet your hands with water / oil while shaping the tikkis).

          Heat oil in a pan and fry the prepared tikkis in batches till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with any dip, raita, chutney, ketchup or mayo.

                                   Mix together all the ingredients, except oil. 

                                  

Make cutlets of desired shape out of this mix & refrigerate for 30 minutes.

                         Heat oil & fry the prepared cutlets till golden brown on both sides. 

Drain on a kitchen towel.

                                  Serve them hot with any dip, chutney, ketchup or mayo.

Chingri Narkel diye Laal Shaag / Shaak

 

            Here is a simple and an easy recipe of Laal Shaag or Red Spinach cooked in a Bengali style. where I also added some sautéed prawns and fresh grated coconut for some added flavour. It turned out real yummy and took this simple and healthy dish to the next level.  For a veg. version, you can substitute with fried vadis / dried lentil dumplings. Serve with hot steamed rice or chapatti. So check the step by step pictorial recipe to prepare tis nutritious stir fry. 

• 2-3 bunches of Laal Shaag, washed, rinsed & chopped fine
• 10-12 prawns, deveined & cleaned
• 2-3 tbsp. mustard oil
• 1 tsp. ghee
• 1 tsp. panch phoron
• 1/4 tsp. asafoetida
• 2 green chilies
• 1 onion, chopped
• 1 tsp. garlic, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp/ cumin powder
• 1/2 tsp. red chili flakes
• 2-3 tbsp. fresh grated coconut

          Heat oil and ghee in a pan and stir fry the prawns for a minute. Drain and keep aside. Temper the same oil with panch phoron, green chilies and asafoetida. Sauté for a few seconds. 

          Add the onion and garlic and stir fry till light brown. Now add the chopped greens and give it a stir. 

          Then add in all the dry spices and mix well. Cover and cook on a low flame till all the moisture has been absorbed.

          Add the sautéed prawns and continue to cook till done. You may sprinkle some water if necessary. 

          When done, add the coconut and mix well. Switch off the flame and keep it covered for 2-3 minutes. Then serve with steamed rice or as a side dish with chapattis. 

                      Heat oil & ghee & stir fry the prawns for a minute. Drain & keep aside. 

                   Temper the same oil with panch phoron, green chilies & asafoetida. Sauté 

                   for a few seconds. 

 Add onion & garlic & sauté till light brown. 

                                   Now add the chopped greens and give it a stir. 

                     Add all the dry spices & mix well. Cover & cook on a low flame till the 

                     moisture has been absorbed.

                                  Add the sautéed prawns & cook till done. 

                                  When done, add the coconut and mix well. 

                                  Serve with steamed rice or as a side dish with chapattis. 

Bengali Khichuri (Khichdi) in Pressure Cooker

 

             Nothing can beat having this humble khichuri along with some begun bhaja (fried eggplants). It is pure divine. Aloo bhaja (potato fry) is also another good option to try with. So check out my version of Khichuri cooked the easier way in a pressure cooker by checking out the step by step pictorial recipe to prepare it.

          Bengali Khichuri is a simple and a hearty comfort food that tastes so delicious. It is a wholesome and a balanced meal in itself with rice, lentils and veggies. 

          Just a tsp. of ghee brings out the actual essence of this yummy dish. Please note that this is a "no onion-no garlic" recipe which can be offered as a bhog (offering to God). 

          

            Bengalis usually offer this version of khichuri to Goddess Durga during the Durga Puja / Dashera festival. 

           Traditionally Gobindo Bhog rice is used to prepare it. I was lucky enough to source it in one of the supermarkets here. 

          There is a certain bond between khichuri and the monsoon. No sooner it starts raining, the only one thing that comes to our mind is "KHICHURI" also known as a traditional monsoon delicacy.

      

• 1/2 cup rice
• 1/2 cup moong dal (split green gram), dry roasted
• 1 potato, cubed
• 8-10 cauliflower florets
• 1/2 cup green peas
• 3 tbsp. oil
• 1-2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 tsp. ginger, chopped
• salt to taste
• 1 tsp. sugar (opt)
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 2-3 green chilies
• 5 cups water
• 1-2 tbsp. ghee

          Soak the dal and rice for an hour. Heat 2 tbsp. oil and fry the potatoes and cauliflower separately till light brown. Keep aside.

          Heat the remaining oil in a pan and temper with bay leaves, red chilies, cumin seeds, cinnamon, cloves, cardamoms and ginger. Sauté for a few seconds. 

           Add the drained rice and dal. Stir fry for 2-3 minutes. Then add the coriander powder, cumin powder, turmeric powder and green chilies. Give it a stir.

          Then add salt, sugar and 4 cups water and pressure cook for 5 minutes on low flame after the first whistle.

          Once it cools down, add the fried potato, cauliflower and 1 cup water and pressure cook for 1 whistle. 

          When done, add the ghee and Mix well. Serve hot along with Begun Bhaja (Eggplant fry) for a great comfort meal.

                                   Heat 2 tbsp. oil and fry the potatoes 

                                 and cauliflower separately till light brown. Keep aside.

                       Heat remaining oil & temper with bay leaves, red chilies, cumin seeds, 

                       cinnamon, cloves, cardamoms and ginger. Sauté for a few seconds. 

                                 Add the drained rice and dal. Stir fry for 2-3 minutes. 

                       Add coriander powder, cumin powder, turmeric powder & green chilies. 

                       Give it a stir.

                      Add salt, sugar & 4 cups water. Pressure cook for 5 minutes on low flame 

                      after the first whistle.

                      Then add the fried potato, cauliflower and 1 cup water and pressure cook

                      for 1 whistle. 

                                  When done, add the ghee and mix well.

                     Serve hot along with Begun Bhaja (Eggplant fry) for a great comfort meal.