Bagare Baingan

{Eggplant in Saucy Tamarind Gravy}

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This is another recipe which goes great with Biryani, Bagara khana or even plain rice! There has been many versions of this gravy but I always trust Mommy dearest for the ultimate taste.


Ingredients:
11-12 eggplants/baingan
10 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
4 tbs dessicated coconut
4 tbs til
1 handful peanuts
1 tsp khash khash
1 tsp mustard seeds
2 tbs oil
1 cup tamarind puree
1 large onion, finely sliced
1 green chilli, slit
Cilantro to garnish


Method:
Heat oil and fry the onion till crisp and golden brown. Using a slotted spoon remove and freeze for a while.

Dry roast, coconut, peanuts, khash khash and til and once they are cool enough, grind them seperately.

Boil the tamarind in water and let it soak completely, remove and strain the pulp in a bowl. Mix the ground mixture and make sure it has blended well in the puree.

Wash the eggplants and trim the head a little, make a + cut at the bottom, soak them in salty water.

Heat oil in a big saucepan and fry mustard and cumin seeds, as they begin to splutter add the curry leaves. Slide a slit green chilli and stir for a while and add the eggplants.

As the eggplants start to glaze, pour the tamarind puree and ground mixture. Finally add the fried onions and cilantro, shut the lid and cook till oil seperates.

Note: Too much onions can make the gravy too sweet and ruin the tangy flavor, make sure you balance the tamarind and onions to your taste.

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Coconut Cilantro Chicken

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Now here is one recipe which will undoubtedly make your family drool...an exquisite combination of flavors which will leave you wanting for more.

Well I got a little carried away with all that Cilantro :p

Ingredients:

2 lb boneless chicken

1 onion

1 tsp ginger garlic paste
2-3 tsp salt

1/2 tsp red chilli powder

13.5 oz can coconut milk

3 green chilli

6 cardamom

1 stick cinnamon
1 tsp black cumin seeds

1 cup water

almost 2 bunches of cilantro or more

Method:

Clean the chicken of excess fat and cut into bite size pieces. Chop the onion finely.

Heat oil and add the cardamoms, cinnamon and black cumin seeds. Add green chilli and the chopped onion and as it starts to turn slightly brown put ginger garlic paste and stir in briskly.

Sprinkle salt and red chilli powder and immediately add the chicken cubes. Stir it well and make sure the chicken is coated well in the mixture.

Now add coconut milk and water along with half the cilantro, mix it well and shut the lid. Keep checking to see if the chicken is cooked through.

Add more water if you want it a little extra gravy. Garnish with the remaining cilantro and serve hot with either rice or naan.

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Lamb in Fragrant Spinach Sauce

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I recently bought a cookbook judging merely by its cover, which looked absolutely delish and mouth watering. Now as I was browsing the recipes on my kitchen island, my hubby glanced and said "Another cookbook?" when he actually meant "Oh God another round of experiments". But I quickly put his doubts to rest with this recipe ;p and boy was he happy!

The cookbooks a good buy...the collection of recipes is however brief but very precise, delectable and surprisingly easy to make. Here's the cookbook by Mridula Baljekar, from the Food Lovers' Collection.

I decided to make the recipe on the cover, although it didn't turn out to be in the exact rich color, it tasted heavenly...next time I should probably put a little less spinach. Here's the list of ingredients, some of which have been altered according to my taste.

Ingredients:

1 lb boneless lamb

1/3 cup yogurt

2 tbs vinegar

2 tbs gram flour or chana besan

1 tsp turmeric

4 tbs oil

2 inch cinnamon stick

5 cloves

5 cardamoms, crushed

2 bay leaves

1 onion

1 tsp ginger garlic paste

2 tsp black cumin seeds

1 tsp red chilli powder

5-6 tomatoes, chopped

3/4 cup warm water, plus another 4 tbs

1 tsp salt to taste

1 tsp sugar

9 oz fresh/frozen chopped spinach

2 tsp ghee or butter

1 tsp garam masala

1/2 cup light cream

Method:

Take yogurt in a glass mixing bowl, add vinegar, gram flour, turmeric and beat till well blended. Remove excess fat from the lamb and add it in and let marinate for 4-5 hours.

Heat oil, fry cinnamon, cloves, cardamoms, bay leaves and stir gently for a few sec's. Add the onion and fry till its tranlucent, put ginger garlic and cook for an additional 5-6 min's, until the onion is gloden brown.

Add black cumin seeds and red chilli..cook a further 5-6 min's, stirring frequently, add warm water and cook till oil seperates from the paste.

Add the marinated meat and increase the heat, until meat changes color. Sprinkle salt and sugar and the 3/4 tsp water. Bring to a boil and reduce the heat, cover and simmer, stirring occasionally for almost 1 hour.

Meanwhile blanch spinach in a large saucepan of boiling salted water and cook for 2 min's. Drain and plunge into cold water.

Heat ghee or butter in another saucepan and add ginger garlic paster and garam masala, stir until slightly brown. Drop the spinach into this spiced butter and stir to mix in thoroughly.

Add the spinach mixture to the curry, stir in the cream. Mix well and let it simmer uncovered for 2-3 min's. Once nicely mixed, remove from heat and serve.

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Karahi Lamb

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The recipe combines cardamoms and cinnamon with apricots giving a sweet and succelent flavor to the tempering which adds an irresistable touch to the recipe. The list of ingredients can however sound a bit overwhelming but that's the beauty of this gravy.


Ingredients:
1 lb boneless lamb
3/4 cup yogurt
1 tbs tomato puree (I used a 5.5 fl oz can of V8 vegetable juice instead)
1 tsp garam masala
1/4 tsp black cumin seeds
2 tsp salt
1 tsp ginger garlic paste
1 tsp red chilli powder
2 tsp oil
2 onions, finely chopped
2 tbs ghee or butter
1 cinnamon stick
2 cardamoms
5 dried apricots, quartered
Cilantro to garnish

Method:
In a bowl blend V8, yogurt, garam masala, black cumin seeds, salt, ginger garlic paste and chilli powder.

Trim excess fat from the lamb and cut into bite sized pieces and add it in the above mixture and let it marinate for an hour.

Heat oil in a wok and fry onions till crisp and golden brown. Remove and freeze it for a while, crush it and return to the pan.

Add the marinated lamb and stir fry for 2 min's. Cover the pan and cook the meat stirring occasionally. This would be a good time to add water, cook till the lamb is tender.

Heat ghee or butter and add cardamom and cinnamon , stir in the apricots and fry over low flame for 2 min's.

Pour this sauce over the lamb, garnish with cilantro and serve immediately with rice.

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Baked Tomato Yogurt Chicken

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This recipe is taken from Mona's Zaiqa, a link to the original recipe can be found here
I must say its super quick, easy and not to forget delicious. The only exception I made was to add the chopped green chilli...it made the chicken very zesty. For people looking for the ingredients, here they are.

Ingredients:
Chicken: 2 lbs, cut into bite size pieces
Tomato Paste: 3 tbsp
Oil: 1 tsp
Red Chilli Powder: 1 tsp
Salt: 1 tsp
Yoghurt: 2 tbsp
Ginger Garlic paste: 1 tsp
Garam Masala: 1 tsp
Turmeric: 1/3 tsp
Green chilli: 1, chopped
Cilantro: as needed, finely chopped


Method:

In a flat baking dish mix all the above ingredients, except the cilantro. Let it marinate for 30 minutes at room temperature.

Preheat the oven to 350°F

Cover the dish tightly with an aluminium foil and slid it into the middle rack of the oven.

Remove from oven after 25 minutes, and mix it well. Cover it again with the aluminium foil and put it back and let it cook completely.

Remove the dish after 45 minutes. Stir it well and garnish with the chopped cilantro. Serve hot.

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North Indian Vegetable Dish (Sabzi)

Ingredients: Either 1lb. fresh green beans cut into 1" lengths or any other vegetable like cauliflower florets, potatoes or carrots and peas, 1" thick piece of ginger chopped, 4 cloves garlic minced, 1 cup water, 4 tbsp. vegetable oil, 3 tsp. whole cumin seeds, 2 tsp. ground coriander seeds, 2 medium tomatoes peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop), salt and pepper to taste, lemon juice to taste

Method: 1. Heat the oil in a wide, heavy saucepan over a medium flame. 2. When hot, put in the cumin seeds. Stir for half a minute. 3. Pour in the ginger-garlic. Stir and cook for about two minutes. 4. Put in the coriander and stir a few times. 5. Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. 6. Put in the vegetables and salt and one cup of water and simmer them. 7. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender and steamed and the water has been absorbed. 8. Remove the cover. Add the lemon juice and a generous amounts of freshly ground pepper. 9. Garnish with cilantro.

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Mutton Biryani

Ingredients: 500g Basmati rice, 1 kg mutton cut in to small pieces, 1/2 cup cashew nuts, 1 cup curd (yoghurt) beaten, 50g butter, 4 boiled eggs, 1/2 cup golden fried sliced onions, 4 tbsp. garlic paste, 4 tbsp. rose water, 4 tbsp. ginger paste, 5 tbsp. oil, 6 red chili, salt to taste, 1 cup sliced onions, 1/2g saffron, 2 tsp. turmeric powder, 4 bay leafs, 2 tbsp. whole garam masala, 4 tsp. garam masala powder, 2 lime juice

Method: 1. Cook the rice separately and keep aside. 2. Take a bowl,break the eggs and beat nicely. 3. Take a kadai (or frying dish) and add oil. 3. Add jeera when oil is heated. 4. When jeera splutters add onion and red chillies. 5. When onion turns golden brown colour, add the beaten eggs and salt. Fry thoroughly. 6. Now add the cooked rice with it and add a little salt again and mix thoroughly. 7. Finally decorate with corriander leaves.

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Spinach Rice

Ingredients: 1 cup rice, 1 big bundle of spinach, 3 green chillies,1/2 cup peas, 7 red chillies, 3 tomatoes, 1 bay leaf, 1 inch piece of cinnamon, 2 cloves, salt to taste, 1/2 cup small onions peeled, 2 tbsp. grated fresh coconut, 1 1/2 tbsp. cashew nuts, 2 tsp. coriander seeds, 3 tbsp. oil

Method: 1. Cook rice and allow it to cool. Seperate the grains. 2. Cook peas till soft. 3. Slit green chillies into two. 4. Cut tomatoes as finely as possible. 5. Heat a teaspoon of oil and fry the chopped spinach in a low flame with little water sprinkled. 6. When it is cooked and moisture evaporated, remove from fire and allow it to cool. 7. Fry red chillies and coriander seeds in little oil. 8. Grind it along with coconut, cashewnut and cooked spinach. Use very little water for grinding. 9. Heat the rest of the oil in a broad frying pan and fry bay leaf, cinnamon and cloves. 10. Add green chillies and small onions. 11. Fry for two minutes and add tomatoes. 12. When moisture is absorbed completely add ground masala and fry till the flavour comes out. 13. Mix rice and salt to this. 14. Fry in hot flame till rice becomes hot. 15. Remove from fire. Garnish with fried cashewnuts and serve hot with raitha. (Serves 2-3 people)

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Sweet & Spicy Vegetable Fried Rice

ngredients: 1 kg Basmati rice or long, 20 grams Raisins, 2 dried apricots, 2 walnuts, 20 grams almonds, 2 finely powdered cinnamon sticks, 10-12 cloe, 1/4 tsp. turmeric powder, 250 grams veritcally cut onions, 100 grams finely chopped seedless green pepper, 200 grams finely chopped carrots, 250 grams finely chopped french beans, 10 finely copped garlic petals, 7-8 powdered Black Pepper 1 tbsp. salt, 1 bay leaf, 50 grams fresh coriander leaves, 250 grams, oil, 20 grams sugar

Method: 1. Roast rice with little amount of oil and cook it for 10 minutes, decant remained water. Do not cook rice to complete. Keep aside until vegetable fry mix is ready. VEGETABLE FRY MIX: In another large bottom vessel, pour oil and heat it to become hot. 2. To hot oil add garlic, bay leaf, cloe and onion, let onion fry on low fire until it become light pink to orange tint, add black pepper powder. 3. Add finely chopped vegetables, french beans, carrot, and green pepper continue heating on medium for another 5-7 minutes. 4. Add the turmeric powder, salt and mix it well. 5. Add the cooked rice to above mixture and keep mixing well on the low fire for a minute. 6. Cover the vessel and let it cook for another 5 minutes. 7. Add approx. 20 gm sugar and mix it once. 8. Take it out from the vessel and garnish the rice with chopped walnut, almond, raisins, cinnamon powder, dry apricot finely diced and fresh coriander leaves. (serves 6 people)

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BASMATI PULLAO (RICE DISH)

Ingredients: 1 cup basmati rice picked over, 2 tbsp. vegetable oil, 1 medium-size peeled and chopped onion, 2 inch piece of cinnamon stick, 2 cloves, 1 bay leaf crumbled, 1/2 cup cashew nuts
1/4 cup seedless raisins, 1 tsp. salt

Method: 1. Wash the rice in several changes of cold water until the water is clear, then cover it with plenty more old water and leave it to soak for 30 minutes. 2. Let the rice drain through a sieve for about 30 minutes. 3. Heat the vegetable oil in a large frying pan over medium-low heat
and lightly cook the onion until it is soft. 4. Add the drained rice, cinnamon, cloves, bay leaf, cashew nuts, and seedless raisins and stir-fry for 2 minutes over medium heat. 5. Add 2 1/2 cups water to the pan with the salt. Cover tightly, turn the heat to low, and simmer for 20 minutes, adding a little extra water during cooking if necessary, until the rice is tender and fluffy and all the water is absorbed. (Serves 4 People)

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Egg Rice

Ingredients: 5 eggs, 1/4 kg rice, 2 onions, 1 tsp. jeera, 4 red chillies, salt to taste, corriander leaves, 5 tbsp. oil

Method: 1. Cook the rice separately and keep aside. 2. Take a bowl,break the eggs and beat nicely. 3. Take a kadai (or frying dish) and add oil. 3. Add jeera when oil is heated. 4. When jeera splutters add onion and red chillies. 5. When onion turns golden brown colour, add the beaten eggs and salt. Fry thoroughly. 6. Now add the cooked rice with it and add a little salt again and mix thoroughly. 7. Finally decorate with corriander leaves.

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Chicken Biryani Indian Recipe Secret Revealed

Your nose picks up a scent and you are stopped in your tracks. You have to know what it is but where is it coming from and what could it be. You must find out, so you just start running until.....

Welcome to the Gourmet Indian Series. Today we bring you Chicken Biryani.

Ingredients:

8-10 oz basmati rice rinsed
2 tbsp. olive oil,
2 chopped onions,
2 chopped garlic cloves,
1 tsp. finely chopped fresh ginger,
4 boneless skinless chicken breasts,
¼ tsp. cayenne pepper,
½ tsp. ground cumin,

Garnishing:

1 tbsp. fried onions,
2 tbsp. toasted flaked almonds,
1 tsp. ground coriander,
a pinch of nutmeg,
¼ tsp. ground cinnamon,
¼ tsp. turmeric,
6 fl oz natural yogurt,
1 tsp. sugar,
3 tbsp. raisins or sultanas,
salt and black pepper

Method:

1. Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.

2. Drain and reserve. Meanwhile, thinly slice the chicken breast.

3. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.

4. Add the chicken, raise the heat and stir fry for 3 minutes.

5. Add all the ground spices and stir again for a few seconds.

6. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.

7. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.

8. Reduce the heat to low and cook undisturbed for 10 minutes.

9. Remove from heat and rest, still covered, for 5 minutes.

10. Uncover, sprinkle with the garnishes and serve.

BON APÉTIT

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Famous Hyd Biryani

Hyd biryani is special among the worlds best food.

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