Recipe-Bharwan Baingan-Marathi Style

My cousin Jita Ba cooks amazing Marathi Dishes . During my stay in Mumbai I would look forward to go to her  house every weekend and try something new.This is one of my favourite . So tried it over a weekend


Ingredients
1.Brinjal(Aubergine)- Small-6
2.Tomato-1 large,pureed
3.Peanuts- 1/2 cup,roasted and ground
4.Cumin powder-1/2 tsp
5.Coriander powder-1/tsp
6.Grated coconut-1/2 cup
7.Tamarind pulp-1 tsp
8. Jaggery-1/2 tsp
9. Astafoeida(Hing)- A pinch
10. Onion-2 medium-Grated
11.Ginger garlic paste-1 tsp
12.Chili powder-1/2 tsp
13.Carrom seeds(Ajwain)-1pinch
14.Green chili,slit-1
14. Salt- To taste
15.Turmeric -1/2 tsp
16. Oil
17,Corainder leaves-for garnishing



STEP1.Preparing the stuffed Brinjal


1.Wash the brinjal with salt water and chop of the top part. Now make 4 opposite slits through the length of the brinjal.
2. Note that the slits should be wide just enough to stuff the filing .
3. In a pan heat oil. When the oil is heated add the carom seeds and the Astafoeida and let the seeds crackle
4. Add half of the grated onion,the ginger garlic paste, the  ground peanuts, grated coconut, coriander powder,cumin powder,chili powder,jaggery ,tamarind pulp,salt and turmeric
5.Roast the mixture in low-medium flame till it s cooked. Once cooked, a nice aroma will be emanated from it
6.Once the mixture is cooked, cool it. Now stuff the brinjals with the mixture. After the brinjals are stuffed, some mixture will be remaining which we will use in the gravy
7.Heat oil in a frying pan and in medium flame fry the brinjals. Carefully turn them after 2-3 minutes
8.Once the sides of the brinjals are cooked, lower the flame and cover the pan with a lid.Cook for 8-10 minutes till the brinjals are cooked.




STEP2: Preparing the gravy

1.Heat oil in a skillet. When heated add the chili and then the tomato puree

2.Cook for about a minute. Add the mixture that was left after stuffing the brinjals

3.Cook for 2-3 minutes and add a little water(about half cup).

4.Once the mixture is boiled and the volume is reduced ,add the brinjals

5.Cook till the mixture is thick and it covers the brinjals

6.Garnish with coriander leaves and serve hot with roti or parantha

Recipe-Peanut Butter-banana pudding

             
                                                  






Banana makes an unusual ingredient for a dessert but if you are looking for something quick, healthy and  different. This recipe can be the ideal one



Ingredients: 1. Banana :2 pureed
2.Condensed milk: 1/2  tin
3.Low fat cream,whipped:1 cup
4.Sugar:1 Tbsp
5.Peanut butter: 4tbsp
6.Vanilla:7-8 drops
7.Raisins:For garnising
8.Almonds :6-7 chopped, for garnishing
9.Butter for  greasing



Method

1.Mix 1 tbsp of condensed milk  with the peanut butter and mix well till it is smooth

2.Mix the pureed banana with the rest of the condensed milk and 1 tbsp of suger . Add the vanilla to it.

3. Grease a pudding bowl . First add the peanut butter mixture followed by the banana-condensed milk mixture. Refrigerate it.

4. After 2-3  hours,  add the whipped cream and garnish it with  the raisins and almonds.

5. Put it in freeze for another 20 minutes before serving

Recipe:-Coffee dipped cake

This is a quick easy and tasty desert sp for peopel who love choclates
For people who does not love baking you can use a  cake from Bakery. But the recipe tatses best with fresh cakes


Ingredients

1. Cake-1 Medium sized sponge cake

2.Cofee: 4 tsp

3.Drinking Choclate:3 tsp

4.Sugar: 4tsp+4tsp(for icing)

5.Cream: 2 cups

6.Vanilla : 2 tsp

7.Dairy Milk chocolate: 1 chipped into small pieces


PREPARING THE CAKE


1. First bake the cake and let it cool . You can use any of the following recipe available in net for the cake
i .http://www.cakeboss.com/CakeBossSpongeCake.aspx
ii.http://www.foodnetwork.com/recipes/emeril-lagasse/sponge-cake-recipe/index.html


2.Heat  3 cups of water in a pan. Once the water is boiled add the coffee,4 tsp sugar and the drinking chocolate. Let it  cool till it become lukewarm

3.Now take a round bottomed  dish and place the cake over it. Slowly pour the the coffee-chocolate mixture till the cake is completely dipped in it

4. Dip the cake in the mixture for about 6 hours at room temperature

5. After 5-6 hours the cake will be soft and goey as it will absorb the coffee mixture. gently lift the cake  to another dish for the icing



DOING THE ICING

1.For the icing beat 2 cups cream,2 tsp vanilla along with 4tsp sugar till  a thick consistent mixture is formed. Use a hand blender  if possible

2. Using a flat knife or a spoon, coat the cake with the icing on all sides. Since the cake is very soft, gently spread the icing in layers till the cake is coated on all sides

3.Grate the chocolate and garnish the top layer with the grated chocolate


4.Put the cake in freeze for 1-2 hours and serve

Recipe-Chicken Paella

Chicken Paella is an easy to cook Italian rice  recipe. The recipe which I have is made with Indian rice(as Arborio rice used in the original one is not available here). The recipe serves 4 people


Ingredients

1.Long grained rice(Eg Basmati)-2 cups
2.Onion,chopped-1
3.Garlic 3-4 Cloves
4.Zucchini-1 chopped
5.Yellow Bell pepper-1
6.Red Bell Pepper-1
7.Mushroom,chopped,1 cup
8.Basil-4-5 leafs
9.Saffron- 8-9 strands,dissolved in 1/2 cup milk
10Tomato,chopped 2
11.Sgredded chicken-1/2 cup
12.Chicken Stock:1 cup
13.Salt
14.Olive Oil
15.Cheese ,Grated-1 cup




Method

1.Boil the rice so that it is half boiled.
2.In a flat skillet, heat  the oil
3.Add onion and garlic and fry till they are brown
4.Add the chopped zuchhini,peppers,tomato,mushroom and  the shreded chicken. And  stir in medium flame till they are cooked
5. Add the rice and then mix in the saffron dissolved  in milk
6.Add the basil leaves,stir the rice and add a little salt
7.Now add the chicken  stock and let the rice boil in low flame . Remember to cover the skillet with a lid
8.Once the rice is boiled , add the grated cheese and  change the flame to medium
9.After 2-3 minutes the paella is ready. You can serve it as a main course

Recipe-Prawns Scampi

Sometimes you may want to throw a quick meal that tastes delicious. One day I  wanted to go Continental and hence found a very good  prawns recipe which is easy to cook also


Ingredients

1. Prawns-500 gms
2.Garlic-5-6 pods
3.White wine-3/4 cup
or
White Wine Vinegar+ Worcestershire Sauce-4 tbsp
4.Mixed herbs(Oregano,basil and thyme)-2  tsp
5. Pepper-1tsp
6.Lemon Juice  of 1 lemon
7.Salt to taste
8.Oil-2Tbsp
9.Butter-2tsp


How to Prepare

1.Wash,clean and de vein the prawns. Mix salt ,1/2 tsp pepper and juice of half lemon and marinate for 10-15 minutes

2. In a pan fry the prawns in medium flame and keep aside

3. In a shallow skillet or pan, heat the oil. When the oil is heated add the butter to it

4. Once the butter becomes frothy, add the garlic.

5. Add the prawns once the garlic is fried and becomes brown. Add salt, pepper and the juice of  half lemon and mix well

6. Now add the White wine or the White Wine Vinegar+ Worcestershire Sauce mixture while putting the pan over medium flame. The mixture will start to bubble
If you use wine you have to be careful not to  overheat the pan . Otherwise it may catch fire.

7. Once the bubble subsides, add the herbs and stir for 2 minutes


Serve with rice,pasta or bread


In step 6 , if you use wine, as an alternative method, you can overheat the pan so that the upper layer catches fire. Once it catches fire, extinguish it with a cover. This is call flambe. But I request not to try this unless you have done flambe before .

Recipe-Mango Chicken

This is a dish which we had in Malayasia and  really enjoyed
It is an Asian dish which tastes good with Noodles or Fried Rice

Ingredients

1.Chicken-Boneless-500 gms
2.Egg-1
3.Cornflour-4 tsp
4.Ginger paste-3 tsp
5. Soy sauce 3 tsp
6. Worcestershire sauce-1 tsp
7.Chill sauce-2 tsp
8.Vinegar-1 tsp
9.Mango-2(just ripen),finely grated
10.Peanut-tbsp(without skin)
11.Refined Oil
12.Bell pepper or capsicum-1
13.Salt
14.Pepper
15.Sugar
16.Breadcrumbs-2 Tbsp


STEP 1: MAKING THE PEANUT PASTE

1.Heat a pan and add 2 tsp oil
2.Saute the peanuts with 2-3 drops soy sauce,1/2 tsp sugar, a pinch salt
3. When the peanuts are fried , put them off fire, cool them and  grind  till a coarse paste in formed

STEP 2: Frying the chicken

1.Wash the chicken and marinate it with 1/2 tsp vinegar,salt,garlic paste and 1 tsp soya sauce for half an hour
2. Once the chicken is marinated properly, take out each piece roll it in egg and then in breadcrumbs and fry in medium flame till the chicken is cooked

STEP 3: PREPARING THE GRAVY
1.Heat  oil in a pan and add 2 tsp of garlic paste once it is heated
2.Fry for some time and  add the bell pepper and the grated mango  and stir
3. Add the peanut paste,salt , a pinch of sugar and stir the mixture
4.Once the whole  mixture is cooked, it will be brown is colour
5. Now add  2 tsp soy sauce, chili sauce,1/2 tsp vinegar and 1 tsp Worcestershire sauce. To form a good mixture you can mix this sauce in a bowl and add the mixture

6. After the sauce blends into the mixture cook for about 3-4 minutes .
7. Dissolve  2tsp cornflour in 1 cup water. Add to the mixture and let it boil
8. Add  some more water and let the gravy boil After boiling it  will thicken
9. To garnish the gravy, you can saute  1 tbsp  grated mango in  oil and addto the gravy

Serve with Fried rice or noodles

Recipe Peas Kachori(Karaisutir Kachori)

                     





My husband loves spicy food, specially on rainy days.

One rainy evening, I tried this Kachori, the recipe of which was shared to me by my sister Pahi. It is called Karaisutir Kachori(Karaisuti in Bengali means peas)
And it turned out to be good, for the first attempt


So the recipe follows



For the dough:

1.Maida: 6Tbsp
2.Atta:1Tbsp
3.Ghee/Oil:3tbsp
4.Water
5.Salt


For the filling
1.Peas:200 gms
2.Jeera powder:1 tsp
3. Dhania Powder:1tsp
4.Mirch Powder:1tsp
5.Hing:1 pinch
6.Meethi seeds:3-4
7.Saunf seeds-5-6
8.Salt
9.Haldi
10.Oil

Also you will need about  6-8 tbsp oil for deep frying the kachori



STEP 1: MAKING THE DOUGH

1.Mix the atta,maida,ghee and salt.
2. Add the water and knead the dough for 8-10 minutes
3. Keep the dough aside for 1 hour. While keeping it aside, you can wrap  the dough in a wet muslin cloth so that it remains soft


STEP 2: PREPARING  THE FILLING
1. Soak the peas in Water  for about 15 mins and then squeeze the water out
2.Grind the peas so that  it forms a smooth mixture
3. In a pan heat oil. When the oil is heated add  the saunf seeds, methi seeds and the hing
4. When the seeds splutter add the peas masala, haldi,salt and stir till it is cooked.Take the mixture off gas and let it cool
5. In another pan roast the Jeera,Dhania and Mirchi Powder together. Once they are roasted, add the spices to the peas mixture and mix thoroughly


STEP 3: PREPARING  THE KACHORIS

1. From the dough prepared in STEP 1, male  small round balls. The balls should be of the same size  as a puri dough
2. Flatten each ball  by hand, and add the filling . Now fold the sides from 4 sides so that they meet at centre.
Again  make a round ball with the stuffed dough
3. Use a rolling pin and  roll out the kachori. Please take care that the kachori should  not be too big in size
4. Heat oil in a kadhai. Once the oil is properly heated, deep fry the kachori in medium flame till it is golden brown

5.Once it is done,put  the kachori over a  oil paper or tissue paper so that the excess oil is soaked


Kachori tastes best with Aloo Dum and chutney..............I prepared a simple aloo dum (Aloo in tomato based gravy) and pudina chutney as an accompaniment

Recipe: Mushroom Lababdar

This is a quick and easy veg recipe. You can replace the mushroom with paneer since some people does not prefer mushrooms

Ingredients:1.Mushroom :400 gms
2.Onion: 2 Ground 2, ground to a paste
3.Cashew paste: 3 tbsp
5.Cumin powder:1 tsp
6.Coriander powder:1tsp
7.Kasoori methi:3 tsps
8.Garam Masala:1tsp
9.Chili powder:1/2 tsp
10.Bay leaf:1
11.Milk: 1/2 cup
12 Salt
13 Turmeric Powder
14.Oil



1.Wash the mushroom and dice them  into small pieces
2. Mix salt and turmeric. Heat a little oil in the pan and saute the mushroom. Keep aside
3. In a Kadhai, heat the oil .
4. When the oil is heated add bay leaves.
5. Add the onion paste and fry for some time
6. Add the cashew nut paste,cumin powder,coriander powder ,garam masla and chili powder.If required add a litlle salt
7. Fry the mixture till  a oily layer is separately seen.
8. Add milk and let the mixture boil. Add about 1/2 cup water
9. When the mixture thickens to a gravy , add the mushrooms and the kasoori methi
10 Cook for 4-5 minutes
11. Serve hot with roti or naan

Chicken Biriyani...........

I have met very few people who does not love Biriyani. And the best part of Biriyani is ...there is no hard and fast recipe to make perfect  Biriyani

So here goes my copied ,pasted and inspired- from -many sources recipe. 

In this recipe 3 layers of rice is used: A saffron flavoured layer mixed with a biriyani layer  and  a plain white layer and then cooked in low heat

Ingredients

1.Basmati Rice: 2 cups

2.Chicken 1/2 Kg

3.Eggs:4

4.Onion:4 (2 Ground to paste, 2 chopped finely)

5.Garlic:4 pods

6.Ginger:1/2 Inch

7.Chicken Masla: 2tsp

8. Cumin powder:1 tsp

9.Coriander powder:1 tsp

10.Garam Masala: 1 tsp

11.Biriyan Masala:3ts

12.Cloves:6-7

13. Cardamom:4 small pods, 2 large pods

14 Jaiphal,Star anise,Bay leaf-1 piece each

15 Cinamom-2 sticks

16.Saffron :4 strands

17.Curd: 3 tbsp

18.Orange colour
19. Kewra essence
20.Milk:1/2 cup
21.Saffron  few strands
22. Salt
23.Oil
24.Ghee

The recipe will involve Cooking the chicken, Making 3 layers of rice  and finally layering the rice together and cooking over hear

Before you start cooking, boil the rice till it is just boiled with 2 cups water .Put 2 cloves,2 cardamom and a cinamom stick while boiling the rice so that it retains a good aroma. After the rice is cooked divide the rice into 3 parts


STEP1: Cooking the chicken:


1.Marinate the chicken with curd, ginger garlic paste, coriander powder,chili powder,cumin powder ,chicken masala, garam masla, salt and turmeric powder for half an hour

2.Heat oil in a pan and add the onion paste. Stir till the onion becomes brown

3.Add the marinated chicken and cook till the chicken is cooked.

4. The gravy should be dry and the cooked masala should stick to the chicken. Keep aside


STEP2: Making the biriyani rice



1. In a Pan add 3 tbsp ghee and add the remianing cloves,cinamom,cardamon aong with the jaiphal,star anise and Bay leaf when the ghee is heated

2. Add 1/3 of the rice and add 2 tbsp biriyani masla. Add a litlle salt

3. Add the chicken  and cook till the rice is thoroughly mixed with the chicken and teh biriyani masla


STEP3; Making the Orange Rice


1.Heat 1tsp of ghee.
2. Add  1/2 of the remaining rice.
3. Mix 3-4 strands of saffron and the orange colour in milk  and add it to the rice
4. The rice should be thoroughly stirred so that it have an uniform orange colour



STEP4: Layering the rice


Now  we have 3 types of rice: the biriyani rice, the orange layer and the plain rice.
We will layer them in a vessel and cook over low flame. You can use microwave for the same.
I used the pressure with the gasket and the whistle removed


1. Remove the whistle and the gasket from the pressure cooker

2. Heat 1tsp ghee in low flame in the cooker.Now add the 3 layers of rice one by one in any order

3. Before adding each layer add 1 tsp of ghee and 2-3 drops kewra to each layer and mix well

4. Once all the 3 layers are added,put the cooker over low heat for about 5-8 minutes

5.  Remove from heat and put  the biriyani in a bowl. Now you can mix the layers  to have a uniform appearance

6. Meanwhile fry the 2 onions till they are dark brown and crisp

7. Garnish with boiled egg an the fried onions

8. You can serve raita as an accompaniment

Bengenaar achar---Pickled brinjal in mustard sauce

This is a easy pickle recipe which i saw in some old cookery show.
The best thing is it can be served as a side dish as well as preserved like a pickle


Ingredients
1.Brinjal-1Large
2.Mustard oil
3.Mustard seeds-3tbsps,soaked in vinegar and ground coarsely into a paste
4.Onion-1
5.Garlic-4 pods
6.Ginger 1/2 inch
7.Coriander powder-1tsp
8.Cumin Powder-1tsp
9.Chili Powder-1/2tsp
10.Salt-To tase
11.Turmeric-1Pinch
12.Lemon juice of 1 lemon



1. Wash the brinjal and cut it into small pieces. Mix salt and sugar and keep aside
2. Deep fry the brinjal till it is crisp
3. In a kadhai, heat the oil
4. Fry the onions, ginger and garlic till they are dark brown in medium flame
5. Add salt,turmeric,coriander cumin and chili
6.Now add the mustard paste and  cook till the mustard is yellowish and it releases oil.
7. Add the fried brinjals and take the pickle off heat
8. Add the lemon juice and cool the dish before serving

Recipe-Mango Souffle

 I always try to experiment with recipes specially deserts that does not need baking  and found quite a few of them.
Thats why i love this souffle recipe
So here it goes

1.Mango-2
2.Gelatin:1/2tsp
3.Eggs:3
4.Cream:1 cup full fat cream( 2 cup medium fat)
5.Sugar;1/2 cup(depends on the sweetness of the mangoes)
6. Mango Flavour(optional)

1.Dissolve the gelatin in a cup of water and keep aside
2.Puree the mango in a blender
3. Separate the egg whites from the yolk. Keep aside the whites
4.Mix the egg yolks , the sugar and the pureed mango
5.Heat the mixture in a double boiler or in gas over low flame. Stir the mixture to ensure no lump is formed
6. When the mixture comes to a boil , add the gelatin. Stir till the mixture is thick enough to coat the back of a spoon
7. Let the mixture cool. Meanhwile beat the eggs till the white becomes opaque.Also whip the cream
8.Once it is at the room temperature , add the egg mixture.
9.Finally add the cream. Note that the egg and cream should be added  gradually parts by parts. After adding each part you should mix well
10.Add the flavour and mix well.
11.Set in freeze for  about 3-4 hours

Recipe-Dahi Chicken

Dahi is used by many people in non veg gravies because  it gives a nice taste.
I decide to tweak the  conventional recipe a little.
This recipe goes good with pulao as well as rotis

Ingredients
1.Chicken:750 Gms
2.Onion :2 Large(made into a paste) 1 Medium(chopped)
3.Garlic: 6 cloves
4.Ginger : 1 medium stick
5.Coriander powder 2 tsp
6.Cumin Powder:2 tsp
7.Chicken Masala: 2 tbsp
8.Peper powder:1/2  ts
9.Bay Leaves:1-2
10. Chili powder :1/2tsp
11 .Kasuri methi: 2 tsp leaves
12.Haldi:1/2 tsp
13.Salt: to taste
14.Garam masala:2tsp
15: Curd : Around 250 grams
16 Oil: 5Tbsp
17 Water

MAKING THE MASALA PASTE

1. Make a paste of the ginger garlic  and  2 large onions.

2. Heat around 2 tbsp oil in a kadai

4. When oil is heated mix the above paste with the coriander,cumin chili and peper and 1tsp chicken masla

5. Cook till the masala becomes cooked and keep aside


COOKING THE CHICKEN

1. Wash the chicken pieces thoroughly

2,. Marinate the chicken for about 90 minutes with the curd, 1Tbsp chicken masala, 1 tsp garam masala, haldi and salt

3. Once the chicken is tender, heat around 2 tbsp of oil in a Kadai

4. Cook the chicken along with the marinated curd and spices in low flame till the chicken is tender

5. Once the chicken is tender and the masala becomes thick  (The chicken will be coated with the yellowish dahi-spices mixture) keep aside the chicken


COOKING THE GRAVY:

1. Heat oil in a kadhai and when heated add the bay leaves

2. Add the chopped onion and fry till the onion becomes translucent

3.Add the masala paste (which we prepared in step 1) and cook on low flame

4. Add the chicken -dahi preparation(which was prepared in step 2)

5. Add a little salt if required.

6. Cook till the chicken is mixed well . Add garam masala and a little water

7.Cook for 3-4 minutes till the gravy looks thick and add the kasori methi leaves

Serve with paranthas or pulao

Recipe-Rose Rabdi

This was something I made out of a jiffy-JLT ..though I am sure there may be recipe available in the net and it can be done in better way..still  m glad that my experiment was successful.

SO here goes the recipe


Ingredients
1.Milkmaid:1/2 tin
2.Milk:1/2 litre(Use full cream milk)
3. Sugar: 1Tbsp
4.Rose flavour:2 tsp
5. Rose petals: From 2 roses

1. First separate and wash the rose petals  and soak them in water for 15 mins

2. Bring the milk to a boil over low flame  stirring occasionally . When the milk becomes about half, add the sugar

3.Add the Milkmaid and the rose petals and continue to stir the mixture over the low  flame.

4. When the mixture becomes thick(it should reduce to about 300 l) , add the rose flavour

5. Boil for some seconds and then cool it at room temperature for some time

6. Set it in the fridge for about 2 hours.

7. You can the remaining  Rose Petals and almonds as a garnish


Serving suggestions: It goes good with Gulab Jamun. I used an instant recipe for the Gulab Jamun..Hnece not sharing the recipe