BAINGAN KA SAALAN

BAINGAN KA SAALAN

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INGREDIENTS

1 baingan or eggplant, cut into long wedges
2-3 dry red chillies (adjust to taste)
2 tbsp of gingelly oil (Indian sesame oil)
2 tbsp of white sesame seeds
3 tbsp of raw peanuts
2 tbsp of grated coconut (or use desiccated), optional
1/2 tsp of minced garlic
1/2 tsp of grated ginger
1 heaping tsp of coriander powder
1/2 tsp of jeera (cumin) powder
1/2 tsp of red chilli powder (adjust to taste)
1/2 tsp of black mustard seeds
1/4 tsp of fenugreek seeds (methi)
1/2 cup of sliced onions
A few curry leaves
A pinch of turmeric powder
1 tsp of tamarind extract
3/4 tsp of powdered jaggery or dark brown sugar

INSTRUCTIONS

• Wash and pat dry the baingan before cutting into wedges. Heat 1 tbsp oil in a wide pan and lightly fry the baingan pieces until they are charred and start to look softer. Drain and set aside on paper towels.
• Meanwhile, In a dry skillet, roast the coconut until golden brown (if using coconut). Desiccated coconut will brown much faster so keep an eye on it as you fry.
• In the same pan used for the baingan, add the peanuts and sesame seeds and roast until a shade darker, keeping flame very low. Once they are done, add the roasted coconut and mix well (if using). Switch off flame and remove to a plate to cool.
• In the same pan, add the remaining 1 tbsp oil and the mustard seeds + fenugreek seeds. When the mustards pop, add the sliced onions and red chillies torn into pieces. Fry until onions turn golden brown.
• Next, add the curry leaves, ginger, garlic, and turmeric. Sautè for 30 seconds until fragrant.
• Then throw in the red chilli powder, coriander pwoder, jeera powder, and some salt. Roast for 10 seconds and add 2.5 cups of water. Bring to a slow boil.
• Meanwhile, grind the roasted coconut + sesame + peanut mixture with some water to a smooth paste. Add it to the simmering curry and mix well. Continue to cook on a low flame.
• When the mixture is a bit thicker and simmering, add the jaggery and the tamarind extract dissolved in 1/2 cup water.
• Mix well and add the baingan pieces. Cook covered on a low flame for 5-7 mins until the baingan is very soft and cooked through. Add more salt if required.
• If you find that the mixture is too watery, you can simmer longer, and if it’s too thick, add more water or tamarind water as required.

Source – http://www.cookingandme.com/2014/06/
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WATERMELON COOLER

WATERMELON COOLER

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INGREDIENTS

1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
Watermelon wedges and mint, for garnish

INSTRUCTIONS

• In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.

Source – http://www.foodnetwork.com/
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EGGLESS NUTELLA PANCAKES

EGGLESS NUTELLA PANCAKES

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INGREDIENTS

Maida / All purpose flour - 1 cup (100 grams)
Milk - 1/2 cup
Sugar - 1/4 cup (25 grams)
Nutella - 2 spoonfuls
Butter milk (sour) - 1/4 cup (optional)
Baking soda - A pinch
Butter or oil - As needed (or 1 spoon

INSTRUCTIONS

• Mix nutella, butter milk and milk together and stir well until they blend well together, no add maida, sugar and baking soda and stir well to  make a thick batter out of it. It should not be very thick nor very runny. See that there are no lumps formed. 
• Adjust the consistency with some extra milk or buttermilk if needed. Set this batter aside for 10 to 30 minutes. (depends on the time availability)
• Then heat a pan and brush/spread some butter or oil (optional) in the center. Then pour a ladle full of the prepared batter. (cook on low flame)
• Flip the pancake using a flat spatula and cook for a few minutes or until the pancakes gets cooked. (takes not more than 3 minutes)  
• Remove from flame, do the same with the rest of the batter and serve. 

Source: http://www.youtoocancook.net/2013/03/
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Sweet Pastries

Sweet Pastries

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For the Tart

140 gm (1 cup) plain flour*
70 gm (1/2 cup) whole wheat flour*
100 gm (1/2 cup) cold butter, cut into pieces
2 tbsp sugar
1 tsp lime juice
5 to 6 tbsp icy cold water

INSTRUCTIONS

• In a bowl, mix in both the flours and the sugar. Put in the cold butter and using a pastry blender or with your hands rub the butter into the flour until there are no lumps and the mixture resembles breadcrumbs. (Alternatively, process the flour with the butter in a food processor until the mixture resembles bread crumbs.)
• Sprinkle the lime juice and the water and mix quickly until it forms a ball. (If using a food processor, add the water and process for a few seconds until the mixtures comes together and forms a mass.) If the mixture is a little dry, you can use a few drops of cold water. Gently knead the dough for about 10 to 15 seconds, cover and place in the refrigerator to chill for about 30 minutes. (If using a food processor turn the mixture onto a cool surface and proceed as given above.)
• Roll out the dough to about 3 mm (1/8”) thickness and using a round cookie cutter which is a little bigger than your tart mold, cut out rounds and line the tins or molds. (If you don’t have a tart mold, don’t fret…simply cut rounds and lightly press them into muffin or cup cake tins.) Do not over stretch the dough and turning it over and over again while rolling. Prick with a fork all over and bake in a pre heated oven at about 180 C/350 F for about 25 minutes*.
• Allow to cool completely before removing the tarts from their tins.
• *You can use 100% plain flour for a very tender and flaky crust or 50% plain flour and 50% whole wheat flour for a grainer and healthier version.
• *The baking time can be 5 minutes more or less depending on your oven.

For the Custard

INGREDIENTS

300 ml (1 cup and scant 1/4 cup) milk
200 ml (3/4 cup) cream (I used 25%)*
3 tbsp vanilla custard powder
3 tbsp sugar (use 3 tbsp for just about sweet and 4 tbsp for moderately sweet)

INSTRUCTIONS

• In a saucepan, mix in the milk and the cream. In a small bowl, put in the custard powder.
• Take about 1/4 cup milk from the saucepan and mix it with the custard powder to make a smooth paste.
• Mix in the sugar with the milk in the saucepan and bring it to a boil over medium heat.
• Lower the heat and put in the custard paste, stirring all the while and bring to a boil. This will take less than a minute. Turn off the heat and allow to cool.

Assemble the Tarts:

• Spoon a little cooled custard over a completely cooled tart. Garnish with a few pieces of finely chopped mangoes.
• Makes 12 small tarts or tartlets and one 9” pie.
• Make ahead: You can freeze the dough for upto a month. Bring it down to the refrigerator and leave overnight or for half an hour or more on the counter before you roll the dough.
• You can also freeze the fully baked tarts in an air tight container for a month. For a fresher version, you can also roll out the dough and press into tart forms and freeze them. Bring them out and thaw for 15 to 20 minutes and then bake. Freezing the dough and then baking the tarts  gives fresher tarts than freezing the baked tarts in an air tight container.

Source: http://www.divinetaste.com/archives/
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MOONG DAL BHAJIYA

MOONG DAL BHAJIYA

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INGREDIENTS

2-3 cup of oil for deep frying bhajiyas
1 cup yellow moong dal (split yellow lentil)
1-2 green chilies chopped into half each
½ inch ginger chopped finely or grated ginger
a pinch of asofoetida (hing)
½ t/s turmeric powder
1 t/s carom seed (ajwain)
1 t/s fennel seed (saunf)
1 t/s coriander seed (dhaniya)
1 t/s cumin seed
4-5 peppercorn (kalimirch) optional
salt as per taste
water as required

INSTRUCTIONS

• Soak moong dal overnight or for 3-4 hrs. Drain the water and grind the soaked moong dal with green chilies and asafoetida. Add a little water if required and grind to a coarse paste. Just ensure the batter is thick.
• Add chopped ginger, turmeric and salt. Mix all nicely.
• Pestle coriander seed, pepper corn, cumin seed, fennel seed and carom seed with a mortar until a coarse powder is formed. Add them to the batter. Stir the batter nicely for 2-3 mins.
• Heat oil in a deep vessel or kadhai. Once the oil is hot reduce to medium heat, add a spoonful of batter in the oil. Don't cluster with too many. Fry few at a time.
• Deep fry the pakoras until crispy and golden brown in color from all sides.
• Place the bhajiyas on absorbent napkins to absorb excess oil.
• Serve the Moong dal bhajiya hot with spicy chutney, sweet chutney or tomato sauce.

NOTES

• It's important to soak the dal before grinding.
• Alter the spices as per your taste and preference.
• The batter has to be thick, if it's thin then add some gram flour and mix.
• It's important for the oil to be hot before frying the bhajiyas. But it's equally important to reduce the heat whilst frying else they might get burnt.

Source: http://www.flavorsofmumbai.com/
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CREAMY SPINACH SOUP

CREAMY SPINACH SOUP

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INGREDIENTS

50g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450ml chicken or vegetable stock
600ml milk
450g fresh spinach, washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg, to taste
3 tbsp double cream, to serve

INSTRUCTIONS

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute.Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Covermand simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Source: http://www.bbcgoodfood.com/recipes/
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Chicken Quiche

Chicken Quiche

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INGREDIENTS

3 beaten eggs
1 ½ cups milk
⅛ tsp ground pepper
½ tsp all purpose seasoning mix
¼ tsp salt
¾ cup cooked chicken, shred into bite size pieces
1 ½ cup sharp cheddar cheese, or Monterey Jack cheese
1 Tablespoon flour
Pastry for single crust pie

INSTRUCTIONS

• Make Pie Crust and bake in a 450 degree oven for 5 minutes. Take the pie crust out and cover it with foil, then bake it again for another 5 minutes. Take the crust out and turn the oven down to
• While the pie crust is baking, stir together eggs, milk, salt, pepper and the all purpose seasoning mix. Then add the chicken. In a different bowl, mix the cheese with the flour. Then add it in with the egg mixture and mix together. Pour it in the pie crust and bake in a 325 degree oven for 35-40 minutes. It needs to stand for 10 minutes before serving it or cutting into it. 325 degrees. It needs to stand for 10 minutes before serving it or cutting into it.

Source: http://www.themodestmomblog.com/2014/03
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