Bagaare Baingan

Courtesy : Vani


A Hyderabadi Delicacy, prepared with Brinjals (Aubergines) cooked in Coconut, Cashew and Peanuts paste. This is slightly tangy and spicy gravy, with the peanuts giving it really an unusal flavour.
A not-so-lover of Brinjals cooked in any form, my hubby, started having a liking to it , thanks to Bagaare Baingan.

You'll need :

• Purple baby brinjals : 6 nos
• White sesame seeds : 2 tbsp
• Peanuts : 2 tbsp (unsalted)
• Grated Coconut : 2 tbsp
• Cashew nuts : 1 tbsp
• Raisins : 1tsp
• Onion : 1 cup (finely chopped )
• Ginger Garlic paste : 1/2 tsp
• Turmeric pwd : 1/4 tsp
• Jeera/cumin seeds : 1/4 tsp
• Coriander pwd : 1 tbsp
• Red chilli pwd : 1 tsp
• Garam Masala : 1/4 tsp
• A small lemon sized ball of tamarind  Or 
• Tamarind paste : 1 tbsp
• Oil : 1 tbsp
• Salt to taste
• Fresh chopped coriander leaves for garnish

Method :

• Dry roast the Peanuts and Sesame seeds separately until golden brown. Set aside.
• Now dry roast the Coconut, Cashew nuts and Raisins lightly. Set aside to cool. 
• Then, grind together the above Coconut, Cashew, Raisins mix with the Peanuts, Sesame seeds and little water to form a smooth paste.
• Dilute the tamarind paste in 1 cup warm water and keep aside.
• Slit the Brinjals with Four lines and marinate with Red chilli pwd, Turmeric pwd and Salt mixture.
• Heat 1 tbsp oil in a pan and Fry the brinjals until soft but still holds shape. Drain and set aside.
• In the same oil, saute the onions and ginger garlic paste until golden. 
• Then add the ground paste and saute for a minute.
• To this, Add turmeric powder, chilli powder, jeera, coriander powder, Garam Masala and salt and mix well for another minute.
• Add the tamarind water, mix and then add the Brinjals and cover cook for 5-10 mins.
• Garnish with fresh coriander leaves before serving.

Pav Bhaji

Courtesy : Vijaya Aunty
A mouth-watering and aromatic street food from Mumbai; this is a spicy combination of mixed veggies in tomato gravy. We usually have this as a side-dish for Rotis or Bread ('Pav' is the local term for Bread in Mumbai.)

You'll need :

• Potatoes : 4 nos
• Carrots : 2 nos
• Peas : 1 cup
• Green Beans : 1/2 cup, finely chopped
• Capsicum : 1/2 cup, chopped (optional)
• Onions :  2 finely chopped
• Tomatoes : 2 cups, finely chopped
• Pav Bhaji Masala : 1 tblsp
• Chilli Powder - 1 tsp 
• Ginger : 2 tsp, grated
• Garlic : 1 tsp, crushed
• Green Chillies : 2, finely chopped
• Water - 1 cup
• Salt as per taste
• Lemon Juice : 1/2 tsp
• Coriander Leaves : 1 cup finely chopped to garnish

Method :

• Pressure cook Potatoes, Carrots, Beans and Peas with 1cup water, 1/2 tsp salt and 1/2 tsp chilli pwd; for 1-2 whistles only. Let it stand on the stove till steam goes off completely.
• In a pan, heat oil, add chopped onions and saute till translucent. 
• Add ginger, garlic, green chillies and tomatoes and saute them too.
• Add the Cooked Veggies, Capsicum and mash them slightly while mixing along the tomato gravy.
• Add 1/2 tsp chilli pwd, 1tbsp Pav Bhaji Masala and salt to taste and mix well.
• Saute for a while till it separates  oil.
• Garnish with a big dollop of butter, lemon  juice and chopped coriander leaves and serve hot. You can also add finely chopped onions while garnishing.

Prawns in Tomato Gravy

Courtesy : Mom-in-law
Here comes another delicacy from God's Own Country.  A very quick to prepare dish, we relish this with Rotis, Rice or even Bread.

You'll need :

• Prawns(medium) : 500gms (deveined and cleaned)
• Onions : 3 nos (thinly sliced)
• Tomatoes : 4 nos
• Green chillies : 2
• Ginger garlic paste - 1 tsp
• Coriander powder - 1 tsp
• Chilly powder : 3/4 tsp
• Tumeric powder : 1/2 tsp
• Garam masala powder - 1 tsp
• Salt - As reqd
• Coconut Oil - around 4 tbsp
• Coriander leaves to garnish

Method : 

• Grind together the Tomatoes and green chillies and keep aside.
• Heat oil in a pan or a kadai. Saute the onions and ginger garlic paste untill just brown.
• Add the tomatoes paste, all the masala powders and salt and saute till it separates oil.
• Add the prawns, mix well and cover cook for 5-7mins.
• Garnish with coriander leaves and serve hot.

Note :- Take care to see that prawns are not over cooked. It will get cooked in less than 7 mins. Over cooking turns the prawns hard to chew.

Dry Gobhi Manchurian

Courtesy : Neha Jain

This is an all time favorite of most Indians and great snack for weekends.

You'll need :

• Cauliflower : 2 cups (cut into florets)
• Onion : 1cup (diced)
• Capsicum : 1cup (diced)
• Grated Ginger : 1tsp
• Vinegar : 1tsp
• Oil to deep fry
• Coriander leaves / spring onion : 1/2 cup (finely chopped, for garnish)

For the Batter

• Maida / plain flour : 1cup
• Cornflour : 1/4 cup
• Ginger-garlic paste : 1/2 tsp
• Pepper powder : 1/4 tsp
• Soya Sauce : 1/4 tsp
• Red chilli Sauce : 1/4 tsp
• Tomato Ketchup : 1/4 tsp
• Salt to taste
• Water : 1/4 cup

Method :

• Mix ingredients for the batter until you get a slightly thick consistency. 
• Heat oil in a wok until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. 
• Fry until golden brown and drain on kitchen towels and keep aside.
• Heat 1tbsp oil in a pan and saute the onions, grated ginger and capsicum till onions turn translucent. 
• Add the fried cauliflowers, 1tsp soya sauce, 1tsp red chilli sauce and 1tsp vinegar and mix well.
• Garnish with coriander leaves or spring onion.

Yam Kebabs (Suran Kebabs)

Courtesy : Mom
A great starter or side-dish for rice, this recipe takes a little more effort compared to my other dishes. And the effort does gives a great result at the end.

You'll need :

• Chana dal : 1/2 cup
• Suran or Yam : 1 1/2 cups (finely chopped)
• Onion : 1/2 cup (sliced)
• Ginger : 1 1/2 tsp (grated)
• Garlic : 2 cloves (chopped)
• Green chillies : 2 (chopped)
• Mint or pudina : 1/4 cup (chopped)
• Chaat masala : 1tbsp
• Garam masala : 1/4tsp
• Oil for cooking : 3tbsp
• Salt as per taste
• Oil for grilling
• Water as required

Method:

• Heat 1tbsp of oil in a pan, add the chana dal and saute it till it gives a nice aroma.
• Cool and grind the chana dal to a powder. Keep aside.
• In another pan, heat the remaining 2tbsp of oil and saute the onions, ginger, garlic and green chillies till the onions turn translucent.
• Add the yam/suran and cook over a slow flame for 5-7 minutes. 
• Add 1/2 cup of water and cover and cook till the yam/suran is soft and all the moisture has evaporated.
• Cool and grind to a paste along with the mint without using any water.
• Combine the chana dal powder, suran mixture, chaat masala, garam masala and salt and mix well.
• Divide into 4 equal portions and shape them into kebabs/ cutlets.
• Shallow fry till they are lightly browned on all sides.
• Serve hot with green chutney and onion rings.

Paneer Capsicum

Courtesy : Mom
An another delicacy learnt from Mom. The aroma itself speaks a lot about its taste. Try this quick side-dish for rotis/pulav and you'll love it.

You'll need :

• Paneer : 500gm (diced) 
• Capsicum : 1cup (diced) 
• Tomatoes : 2nos 
• Green chillies : 3-4 
• Garlic : 2-3 cloves
• Ginger : 1-inch slice
• Jeera : 1/2 tsp
• Turmeric pwd : 1/2 tsp
• Oil : 1tbsp
• Salt to taste

Method :

• Grind together the tomatoes, green chillies, garlic and ginger .
• Heat oil in a pan, add jeera and let it splutter.
• Add the ground tomato masala, turmeric powder and saute for few mins, till it leaves oil.
• Add the diced paneer, capsicums and salt to taste and mix well. 
• Cover cook for some time or till the paneer is tender.
• Paneer Capsicum is ready to serve!!!