Ingredients:- 1 small baingan (eggplant)
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp amchoor ( raw mango powder)
- salt to taste
- Oil spray or a few drops of oil
Method:- Cut the eggplant into thin slices.
- Mix all the spices in a bowl and mix the eggplant slices.
- Mix well so the slices are well covered with spices.
- Keep it aside for 5 minutes.
- Now spray the tawa with the oil.
- Or optiionally put few drops of oil on the tawa.
- Place the slices on the tawa as shown below.
- Keep changing the sides and cook it on a low flame.
- When the slices turn a little brown, remove from the heat and serve.
Serving Suggestions:
- Can be served with rice items or as a starter.
Tips:
- The eggplant will not turn crispy and tends to burn if overcooked.
- So remove it from the heat as soon as it turns brown.
Ingredients:- 1 cup chana dal
- 1 cup dry coconut - shredded
- 2/3 cup sesame seeds ( til )
- 3 tbsp oil
- 2 tsp mustard seeds
- 1/2 tsp hing
- 2-3 whole red chillies
- 1 tsp chilli powder
- salt to taste
Method:
- Soak the chana dal for 4 hours in water.
- Drain and spread it out to dry.
- Once the chana dal is dry, heat oil in a deep pan and fry the chana dal till golden brown. Set aside.
- In a shallow flat pan, roast the sesame seeds till slightly brown. Set aside.
- In a deep pan, heat 3 tbsp oil, add mustard seeds, hing and dry red chillies.
- Once the mustard seeds start to crackle, add the shredded dry coconut and fry till it turns pink.
- Add the chana dal, sesame seeds, salt and chilli powder. Turn down the flame and mix well.
- Turn off the heat and let it cool.
- Store it in an airtight container.
Serving Suggestions:
- Can be had along with any meal.
- Goes well with chapati or rice.
Tip:
- You can use ready made fried chana dal to save some effort.
Ingredients:- 1 cup rice
- 2 chillies finely cut
- few coriander leaves
- 1 tsp cumin seeds
- 1 onion finely chopped
- 1/2 onion cut and fried - for garnishing (optional)
- salt to taste
- 1 tsp oil
- Approx 2 cups water
Method:
- Heat oil in a pan.
- Add cumin seeds, green chillies and coriander leaves.
- Add cut onions. Add salt to taste. Cook till its golden brown.
- Add water. When water starts boiling, add the rice.
- Cook it with the lid covered for 20 minutes.
- Garnish with fried onions ( optional )
- Ready to serve.
Serving Suggestions:
- Serve with curries or dal
Tips:
- Make sure each grain of the rice is separated.
- Basmati rice is preferred for this dish.
- Do not add too much water or else the rice will become sticky.
Ingredients:- 8-10 Long Green Chilli ( Bharwan Mirchi )
- 2 cup gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp dhaniya (coriander seeds) powder
- 1 tsp til (sesame seeds )
- 1 tsp mustard seeds
- pinch of hing (asafoetida)
- 1 dried red chilli
- 2 tsp oil
- salt
Method: - Mix gram flour, turmeric powder, chilli powder, dhaniya powder, sesame seeds with a little oil
- Slit the chilli from the center and take out the seeds.
- Stuff the chilli with the mixture.
- Heat oil in a skillet, add mustard seeds, red chilli and hing.
- Add the stuffed chillies and mix well.
- Cook on low heat till the chillies become soft and masalas are mixed well.
- Ready to serve.
Serving Suggestions:
- Eat with parathas or phulkas
Tip:
- Keep mixing often to make sure masala does not get burnt.
Ingredients:- 1 teacup red kidney beans (rajma)
- 2 onions, grated
- 1 teaspoon chilli powder
- 5to6 grams tomatoes
- 1 teaspoons sugar
- 3 tablespoons oil
- Salt to taste
- To be ground into a paste.
- 6 cloves garlic
- 3 green chillies
- 25mm. piece ginger
Method:
- Soak the red kidney beans over night.
- Next day, cook in a pressure cooker. Drain.
- Heat the oil and fry the onions till it's little brown.
- Add the ground paste and chilli powder and fry again for 1 minute.
- Add the cooked red kidney beans.
- Cut the tomatoes into big pieces, add 2 teacups of water and boil. When boiled, take out a thick soup through a sieve.
- Add the tomato soup to the rajma mixture.Add the sugar and salt.
- Cook for 20 minutes.
Serving Suggestions:
- Server Hot with parathas or jeera rice
Tip:
- Adding a little cream will make the gravy more thick and rich.
Ingredients:- 2 cup rice flour
- 1 cup curd
- 1 cup water
- 2 tsp cumin seeds
- 3 green chillies - cut finely
- 2 medium sized onion - chopped finely
- 1 tsp grated ginger
- few coriander leaves
- 2 tbsp oil
- salt to taste
Method:
- Mix rice flour, onion, green chillies, cumin seeds, ginger, coriander leaves and curd. Mix well.
- Add water accordingly to make a thick batter.
- Grean a non-stick pan with a little oil and spread the batter to form a thin layer like roti.
- Remember that the pan should NOT be heated before putting the batter.
- Cook on low flame and turn the roti after 2-3 minutes.
- Once it is golden brown on both sides, take off the heat.
- Ready to serve.
Serving Suggestions:
- Can be served with coconut chutney or any other sauce.
Tips:
- To prepare the next roti, you should cool the pan.
- Run it under cold water before cooking the next roti.
- If you put the batter on hot pan, it will stick and your roti will be thick.
Ingredients:
