Wednesday, August 24, 2011

Brinjal/ Eggplant - Potato stew ( Baingan Curry)

Ingredients - 
  1. Brinjal/ Eggplant - 1 medium size ( cut in equal size)
  2. Potato - 1/2 medium size ( cut in small pieces)
  3. Garlic - 3-4 cloves
  4. Onion - 1/4 chopped
  5. Tomato paste - 1 tsp
  6. Oilve oil-  1 tsp
  7. Salt to taste
  8. Turmeric powder - 1tsp
  9. Red chilli powder - 1tsp
  10. Cumin Powder - 1tsp
  11. Methi (fenugreek seeds) - 4-6 seeds
Directions - 
  • Add Olive oil in a medium heated pan, add cut garlic and onions, fry it for 5 minutes.
  • Add cut eggplant, potato and tomato paste, mix it properly.
  • Add salt, turmeric powder, red chilli powder and cumin powder, add a cup of water mix it properly.
  • Cover it for 15 minutes.
  • Your curry is ready, transfer it in a serving bowl.
  • Garnish it with red onions, enjoy it with tortilla, white rice or jeera rice.

Cabbage- Peas Stew ( Bandha- Mutter curry)

Ingredients -
  1. Cabbage - 2 Cups ( chopped)
  2. Peas - 1 handful
  3. Salt to taste
  4. Turmeric powder - 1 tsp
  5. Coriander Powder - 1 tsp
  6. Red chilli Powder/ Red flakes - 1/2 Tsp
  7. Olive oil - 1tsp
Directions -

  • Add chopped cabbage in a heated pan(without oil), Stir it for 7-8 minutes, then add peas with salt, turmeric powder, red chilli powder, coriander powder with a cup of water.
  • Mix it properly, again add a cup or 2 of water, Cover the pan, reduce the flame and let it get cooked for another 15 minutes.
  • By this time, cabbage is totally cooked, add olive oil, increase the flame to high and fry it for 5 minutes.
  • Close the flame and transfer it in a serving bowl. 
  • Garnish it with chopped cilantro.

Egg Poch

Ingredients - 
  1. Egg - 2
  2. Salt to taste
  3. Black Pepper powder - 1 pinch
  4. Red flakes - 1 pinch
  5. Oil - 1 tsp
Directions - 
  • Add oil in a pan, heat it, break egg, pour in pan, sprinkle salt, red flakes, black pepper powder.
  • Turn and cook it another side.
  • Enjoy it with bread/ tortilla.

Peas Pulao

Ingredients - 
  1. Peas (mutter) - 1 Handful
  2. Cumin seeds - 1 tsp
  3. Rice - 4 handful
  4. Unsalted butter - 1 tsp(melted)
  5. Salt to taste
Directions - 
  • Cook white rice and drain out the water.
  • Take unsalted butter in a pan, add cumin seeds, let it crackle, add peas with salt to the pan and mix it properly, cover it and let it get cooked for 5 minutes on medium flame.
  • After 5 minutes, switch off the pan, add cooked white rice to the pan, and stir it properly, so that all the mixture of peas is spread all over the white rice.
  • Enjoy it with any curry.

Tomato Chutney

Ingredients -

1. Tomatoes - 2 Big bowls
2. Garlic - 4 cloves
3. Onions - 1 small bowl ( sliced)
4. Cumin seeds - 1 teaspoon
5. Green chilli- 2 pieces ( cut in small pieces)
6. Salt to taste
7. Turmeric - 1/2 teaspoon
8. Chilli powder - 1 teaspoon

Directions -

Put oil in a dry pan, after oil is heated, add cumin seeds to the oil. After seeds crackle, add cut garlic cloves in the oil and let it turn golden brown. Now, add sliced onions to the oil and stir it. After onion turns transparent, add green chilli and tomatoes in the oil. Mix it. And add salt, turmeric powder and chilli powder to the mixture in a pan. Cover the lid and let it cook for 10 minutes on low flame. Stir it occasionally.

After 10 minutes, open the lid and check whether the tomato pulp is out or not. If yes, then increase the flame, cover the lid and let it get cooked for another 15 minutes.

Your tomato chutney is ready.

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