INGREDIENTS
1. Arbi 300 gms
2. Cooking Oil ~1.5 cups for frying
3. Onion medium chopped and coarsely ground - 1
4. Ginger-Garlic Paste 1tbsp
5. Tomatoes Medium Sized blended - 3
6. Salt - 1 tsp ( as per taste)
7. Red Chilly (Lal Mirch) Powder - 1/4 tsp
8.Turmeric (Haldi) Powder 1/4 tsp
9. Garam Masala 1/2 tsp
10. Coriander leaves (Dhania patti) washed and cut -1 tbsp.
METHOD
1. Peel Arbi and cut it into halves length-wise. Wash and drain well.
2. In a karhai/pan, heat oil and fry Arbi pieces till they are golden in colour.
3. In a cooker, heat 2 tbsp oil. Add onion paste and fry till it starts changing colour.
4. Add salt and ginger-garlic paste. Also add Mirch powder and Haldi powder followed by tomato puree. Fry well till tomatoes change colour.
5. Add fried Arbi pieces and 1 cup water. Pressure cook for 2 minutes after whistle.
6. Add garam masala and garnish with Dhania (Coriander) leaves before serving.
USEFUL TIPS
1. While buying Arbi, ensure that the pieces are of long oval shape and are by and large of similar size.
2. Apply a few drops of cooking oil on your hands before peeling Arbi and washing it. Some individuals tend to get itchy skin after handling uncooked arbi.
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INGREDIENTS
1. Arbi 300 gms
2. Oil 3-4 tbsp ( Mustard Oil recommended)
3. Salt - 1 tsp ( as per taste)
4. Ajwain 1/2 tsp
5. Red Chilly (Lal Mirch) Powder - 1/4 tsp
6. Asafoetida (Heeng) 1 pinch
METHOD
1. Boil Arbi and remove skin.
2. Cut into round thick pieces of app. 3/4" each
3. In a pan, heat oil. Add ajwain, salt, asofoetida and mirch powder in that order.
4. Add Arbi pieces and mix well.
5.Reduce the heat and keep stirring it from time to time till it becomes golden brown.
USEFUL TIPS
1. While buying Arbi, ensure that the pieces are of similar size.
2. Goes well with Poori/Paratha.
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INGREDIENTS
- Arbi 300 gms
- Oil 5 tbsp ( Mustard Oil recommended)
- Methi (Fenugreek) Seeds 1/2 tsp
- Kali Moti Sarson (Black Mustard) Seeds - 1/2 tsp
- Salt - 1 tsp ( as per taste)
- Haldi (Turmeric) Powder - 1/2 tsp
- Red Chilly Powder - 1/4 tsp
- Dhania (Coriander) Powder - 1 tsp
- Heeng (Asafoetida) 1 pinch
METHOD
- Boil Arbi and remove skin.
- Flatten each piece by pressing between your palms. If a piece is too big, cut it into two before flattening it.
- In a flat pan, heat mustard oil and add Methi (Fenugreek) Seeds. Wait till they become golden.
- Add mustard seeds and let them splutter for 2-3 seconds.
- Add all the remaining spices (salt, haldi, mirch, dhania and heeng) in one go, stir briskly for 2 seconds. Add flattened Arbi pieces and mix well carefully.
- Arrange Arbi pieces in the pan in such a way that no pieces are over each other.
- After some time when they become golden brown, flip them over. Let the other side also become golden brown. The key lies in cooking it on slow heat to give it that crispy flavour.
- Serve hot with roti or paratha.
USEFUL TIPS
- More the oil, crispier it will be.
- Keep the heat low.
- While buying arbi, try to pick up roundish/oval pieces of same size and not very long curved ones.
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INGREDIENTS
1. Arbi 300 gms
2. Oil 3-4 tbsp
3. Onion small chopped
4. Salt - 1 tsp ( as per taste)
5. Red Chilly (Lal Mirch) Powder - 1/4 tsp
METHOD
1. Peel Arbi with a peeler and cut into thin long pieces/slivers length-wise. Wash well and drain.
2. In a karhai/pan, heat oil. Add chopped onion and fry till it starts changing colour.
3. Add salt, mirch powder and Arbi slivers. Mix well. Cover with a lid and reduce heat. Keep stirring from time to time till it is done and most pieces are cooked and have a nice golden look.
USEFUL TIPS
1. While buying Arbi, ensure that the pieces are of similar size.
2. Cooking on low heat in a heavy bottomed or non-stick karhai/pan is recommended.
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INGREDIENTS
- Chhole (White/Kabuli Chana) - 1 cup, washed and soaked overnight
- Salt - 1 tsp (as per taste)
- Whole spices (Khada Masala) - Black Cardamom-1, Cloves-6, Peppercorns-10, Cinnamon stick-1, Tej Patta (Bay Leaf)-1
- Tea Bag- 01
- Chholey Masala - 1.5 tbs
- Tomatoes cut into chunks - 2
- Dry Mango Powder (Amchoor) - 1 tsp
- Ginger 1" cut into small pieces
- Oil 2 tbsp
- For garnishing: 1 small onion chopped, a few green chillies & 1 lemon.
METHOD
- Pressure cook soaked chanas with salt, whole spices (khada masala), tea bag and 3 cups of water for about 30 minutes on low heat after whistle.
- When done well and chanas are soft, mix dried mango powder. Remove taj patta.
- Mash with a ladle. At least half the chanas should get crushed.
- Heat oil in a pan. Stir fry ginger for a few minutes. Add Chholey ka Masala and stir ensuring that it turns brown (not very dark brown). Add diced tomatoes and stir for 2 minutes. Mix it in boiled chanas and let it come to a boil.
- Check for consistency, salt etc.
- Serve decorated with chopped onions, green chillies and lime wedges.
- USEFUL TIPS
- Goes well with poori, paratha, kulcha, bhature, bread, dinner rolls or just as it is, as a snack.
- This preparation is light brown in colour and not dark like usual chholey served with bhature in most eateries which are dry and very dark.
INGREDIENTS
- Round Brinjal - 1
- Mustard Oil - 3 tbsp
- Salt - 1 tsp
- Red Chilly Powder - 1/4 tsp
METHOD
- Wash and cut brinjal into round slices 1/2" thick.
- Rub 1/2 Mustard oil and salt on both sides.
- Heat a non-stick pan, heat remaining oil and arrange 2-3 Baingan slices thereon. Do not pile one on top of the other. Cook till it becomes golden brown.
- Flip over to the other side and continue to cook till that side also becomes golden brown.
- Sprinkle red chilly powder, flip once more and cook for 30 seconds and flip back. it is now ready to serve.
USEFUL TIPS
- Baingan tends to suck oil. One may have to add some extra oil.
- Goes well as a side dish or as an accompaniment to Daal-Chawal.
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INGREDIENTS
- Brinjals long 250 gms
- Mustard Oil 2 tbsp
- Onion Medium size finely chopped - 1 (optional)
- Dhania (Coriander) whole - 1/2 tsp
- Salt - 1 tsp
- Haldi (Turmeric) Powder - 1/2 tsp
- Red Chilly Powder - 1/4 tsp
- Amchoor (Dry mango) Powder - 1 tsp
- Dhania (Coriander) Powder - 1 tsp
PROCESS
- Cut brinjals in cubes by first dividing it in two pieces length wise and then cutting each one into 4-5 piecs of app 2" length. Each brinjal should give you about 8-10 pieces of half cylinder shape.
- In a karhai, heat mustard oil and add chopped onion and Dhania (Coriander) seeds. Keep stirring till the seeds become golden.
- Add all the other spices in one go, stir briskly for 2 seconds. Add brinjal cubes and mix well.
- Cover with a lid and keep stirring from time to time till they are done and get a nice roasted look.
USEFUL TIPS
- Nice tender Brinjals will give better taste to the dish.
- The taste and look of the Baingan Masala will depend upon the proper control of heat. If heat is too low, Baingans will get cooked but will have a boiled look without getting the roasted crisp look. If heat is too much, they will get burnt but will still be under-cooked.
- This is a deviation of Bharwan Baingan and according to some tastes better than Bharwan Baingan.
INGREDIENTS
- Jeera (Cumin seeds) whole - 4 tbs
- Dhania (Coriander) whole - 2 tbs
- Ajwain whole - 2 tbs
- Heeng (Asofoetida) - 1tsp
METHOD
- In a pan, roast Dhania, Jeera and Ajwain one by one and let it cool. (As the browning speed of all these items varies, it is important to do it individually and not together)
- Roast Heeng powder also lightly on a very low heat for a few seconds. Low heat is important, otherwise it will get burnt.
- In a dry grinder, grind all the ingredients together..
- Stored in an air-tight bottle, it can last a few months.
USEFUL TIPS
- Adds a distinct taste and flavour to Dahi Bhalla, Moong Mangori or any Raita.
- The look and colour of the masala will depend upon the extent of roasting.
- The flavour can be adjusted by changing proportions of various items.
INGREDIENTS
- Eggs - 4, boiled hard and cut into vertical halves
- Onions - 2, medium sized chopped fine
- Garlic -1 tbsp chopped fine
- Ginger - 1 tsp grated coarsely
- Tomatoes - 2, medium sized pureed in a mixer
- Green Chilies - 4, slit length wise
- Cumin seeds - 1/4 tsp
- Salt - 1/2 tsp ( as per taste)
- Red Chilly Powder - 1/4 tsp
- A bunch of green coriander leaves, washed and cut,
- Cooking Oil - 2 tbs
METHOD
- In a pan, heat oil and add chopped onions, garlic and grated ginger. Keep stirring until it starts turning golden brown. Add cumin seeds and green chillies and stir for 10 seconds. Add salt, red chilly powder and tomato puree (in that order) and cook on low heat till tomato puree changes colour and is cooked well.
- Add 1/2 tsp of garam masala and stir well.
- Add cut eggs and mix tenderly into this, taking care that the yolks do not separate from the white of the egg.
- Cover with a lid and let it simmer on very low heat for a few minutes. There is no gravy in this, only thick masala.
- Decorate with green coriander leaves and serve.
USEFUL TIPS- For introducing variation, replace jeera with mustard seeds and curry patta.
- Goes well with hot parathas.
MIXED FRUIT RAITA
INGREDIENTS
- 1/2 kg Curd,
- 4 tbsp sugar,
- 6 green cardamom,
- 1/4th tsp Nutmeg (Jaiphal) powder,
- 2 cups of cut fruit as per your choice ( Bananas, Apple, Pineapple, Pears, Strawberries, cherries, blue-berries etc)
METHOD
- Beat curd well to make it smooth,
- Grind sugar, cardamom seeds and Nutmeg powder well and add to the curd,
- Add cut fruit as per your choice.
