PopularIndianDishes – The Secret Ingredient

Dinner

Restaurant Style Rajma Masala | Red Kidney Beans in Thick Gravy

By anshu October 27, 2017

Being a Punjabi, I have a strong bond with food. We punjabis live, fight and die for food in all sense. There are special dishes which have a deep connection with us, like Kaddhi Chawal, Butter Chicken, Dal Makhni, Langar wali daal, Rajma Chawal and the list goes on and on. In some households its a ritual to make Rajma or Red Kidney beans every sunday. This rajma chawal is a very home style dish which I am yet to post on my blog .. I hope the lazy me posts it soon. However, in restaurants they serve Rajma Masala which is Rajma in thick gravy. It is best eaten with Laccha Parantha or Naan. It has an incredible taste which is a bit different than our regular style Rajma.

Since I have made this my husband has started demanding me to make this way more often. He loves its gravy and distinct texture and taste. If you are fond of restaurant style food then you must try this out. You will fall in love with this instantly. I have used Munshiyari Rajma for this but you can use any Rajma which boils rather quickly.

Directions:
1. In a bowl add Rajma or red kidney beans and also add Channa Dal also known as Split Bengal Gram.

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2. Wash them thoroughly and soak them in water for 6-8 hours or overnight is best.

3. After soaking the beans and lentils add them to a pressure pan along with 3 cups water and salt. Close the pan with a lid and turn the flame on. Cook on high flame till the pressure has reached optimum or first whistle and then turn the flame on low and continue to cook for 20-25 minutes. Let it sit in its own pressure till steam releases. Then open the lid.

4. Check with finger, the beans should have a mashable consistency on smashing. Take 1/4 cup of Beans and lentils and mash it and set aside. Reserve the liquid from the boiled rajma to be used later.

5. Place a wok on the stovetop and turn the flame on. Add oil or ghee and then add bay leaf, black cardamom and cloves. Let the the oil get infused with spices.

6. Add ginger garlic paste and saute on medium flame till the raw smell of garlic disappears. Then add chopped green chillies and onions. Saute the onions till they are soft and translucent.

7. Add tomato puree and cook for 2 minutes.

8. At this stage add, salt, turmeric powder and cumin powder.

9. Also add coriander powder and kashmiri red chili powder and mix everything well. Keep cooking and stirring till the masala leaves the oil.

10. Add Rajma and mashed rajma to the masala and mix everything well. Add reserved water from rajma and combine. Let the rajma come to a simmer. Cook it for 2-3 minutes till right consistency is reached. It should become slightly thickened gravy.

11. Add garam masala and garnish with coriander leaves.

12. Transfer it to a serving bowl and serve hot with Kulcha, Puri or Parantha.

If you are Rajma or Kidney Beans you can try Mexican Soup of Rajma or as they say it Sopa de Frijol in Spanish.

You can try other Restaurant Style Dishes: Restaurant Style Mughlai Shahi Paneer, Restaurant Style Malai Kofta in Air Fryer, Crispy Honey Chili Potatoes with Sesame Seeds, Kadhai Mushroom, Butter Chicken, Mushroom Do Pyaaza, Shahi Paneer, Dal Makhni.

[whohit]Rajmamasala[/whohit]

[yumprint-recipe id=’292′]

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Dinner

Achari Paneer | Cottage Cheese Cubes in Spicy Indian Pickle Gravy

By anshu June 9, 2017

I have been making a lot of pickles lately! Why not after all its summers and its the best time of the year when you can pickle your fruits and veggies and let them soak sume sun. I have just finished making Punjabi Aam ka Achar , you can see it in the pictures. I will post the recipe soon. But nevertheless those pickle flavours have reached by main dishes and started making my gravies spicy, tantalizing and and utterly delicious. I am talking about this Achari Paneer.

This gravy is made with spices which are generic to all Indian Pickles. It makes the gravy spicy , tantalizing and utterly delicious. My little man is a picky eater and refuses to eat vegetables and curries in school. The other day he came back with an empty lunch box and tells me I love this cheese sabji. This surely made my day with a double assurance that I made something delicious which was liked by my sonny boy.

Directions:

1. Slice Paneer into cubes and set aside.

2. In a blender add tomato pieces and cashews and make a puree.

3. For the achari masala. In a small pan add mustard seeds, kalonji or nigella seeds.

4. Also add Cumin seeds, Fennel Seeds or saunf and Fenugreek Seeds or methi dana.

5. Dry roast them on a pan for a minute of so. Do not burn them.

6. Grind them in a hand grinder or in a mixie jar and set aside.

7. Heat oil in a kadai or deep sauce pan on medium flame for 2-3 minutes. Now, add ginger garlic and chili paste in the oil and let it become light brown in color.

8. Add Asafoetida and mix it with the ginger garlic paste. You should add the tomato puree to the kadai .

9. Add Coriander powder, Turmeric powder to the wok.

10. Also add Red chili powder, salt and the achari masala we had made earlier.

11. Mix everything thoroughly and sauté till oil separates the masala.

12. Now lower the flame to sim and add curd and continue whisking otherwise the curd will curdle.

13. Add cubed Paneer to the curd gravy and mix well so that paneer is coated with the gravy.

14. To this add Cream and combine well.

15. Finish the dish with Kasuri Methi and Fresh Coriander Leaves.

16. Serve hot with Roti or Rice. It makes the most amazing Indian Paneer dish ever.

Other Dishes with Paneer or cottage cheese you can try are: Vrat Wale Dahi-Paneer Kebabs, Paneer Ki Kheer, Baked Paneer Corn Kababs, Stuffed Buns with Spicy Paneer, Palak Paneer, Shahi Paneer,

[whohit]AchariPaneer[/whohit]

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Dinner

Baby Corn Mushroom Masala | Baby Corn & Mushroom in Rich Cashew Gravy

By anshu November 16, 2016

We all are aware about the current financial crisis in India as a result of demonetization. I am sure this is a rough patch for all of us and I pray that soon it shall pass. In the meanwhile sit tight and control your expenses. Try to eat at home most of the time and do not panic. That’s the most prudent way we can survive through these tough times.

The other day we were yearning for some restaurant style food and we never wanted to go out. So I told my husband to give me half an hour and I’ll put an end to his cravings. I tried this baby corn and Mushroom masala and it did its trick. This was rich, creamy, delicious and not to mention easy on our pocket.

We ate this with Tawa Naan and some Mint Chutney to go along. What a fabulous meal it was and that too at the comfort of our home. If you decide to put a little effort expenses can be curtailed and at the same time you are not missing much 🙂

Directions:

1.Select soft and tender baby corns and wash them under running water. Cut them into small pieces on an angle about 1 inch long. If you have baby corns which aren’t tender you can blanch them or steam them for ten minutes to make them a little soft.

2. Chop Onions and Tomatoes and set aside.

3. Soak some cashews for an hour and set aside.

4. In a wok add some ghee and add baby corns and saute them till they get a slight golden colour.

5. Also add mushrooms and keep sauteing them till they have released water and become dark in colour. Remove them on a plate till we use them further.

6. In the same add more ghee or clarified butter and add cumin seeds. Let them crackle for a few seconds.

7. Add chopped onions along with ginger garlic paste.

8. When the onions have browned and raw smell of ginger garlic has faded, add tomatoes.

9. Add salt, red chilli powder and turmeric powder.

10. Cook till the tomatoes have turned soft and gooey. Turn the flame off and let the mixture cool down a little bit. Add it to a grinder and make a smooth paste.

11. Now again for the third and last time put ghee in the wok and add a bay leaf along with two green cardamoms. Toss them in ghee for a few seconds to make the ghee fragrant.

12. Add the pureed masala to the wok and also add some water. I added water to the grinding jar first to take out every hidden puree from the jar. Don’t wanna waste anything. Bring everything to a boil.

13. Make a puree with the cashews we had soaked earlier and add it to the masala. Also add coriander powder. Let the gravy become thick, so keep simmering for a couple of minutes.

14. Add the sauteed mushrooms and baby corns to the gravy. Let it simmer. Add cream to the gravy and make it rich and yummy 🙂

15. Add garam masala and coriander leaves.

16. Finish off with Kasuri methi for the restaurant style flavour.

17. Serve hot with Roti or Kulcha or Tawa Naan and enjoy the rich restaurant style gravy.

Other Mushroom recipes you can try here: Mushroom Lasagna, Italian Frittata with Mushrooms and Spinach, Indo Chinese style Chili Mushrooms. Kadahi Mushroom, Mushroom Biryani, Mushroom Matar, Palak Mushroom and Mushroom Dou Pyaaza.

Other Restaurant style food you can try: Restaurant Style Malai Kofta in Air Fryer, Butter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer.

[whohit]BabyCornMushroomMasala[/whohit]

[yumprint-recipe id=’260′]

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Dinner

Mushroom Matar | Peas and Mushroom Spicy Soup | Khumb Matar Thin Curry

By anshu November 22, 2015

One afternoon we were eating at our favourite restaurant in Mexico. It was a busy afternoon. We ordered food and were expecting it to take time and then suddenly two bowls of soup appeared in front of us. We told the waitress we never ordered this. She apologetically said your order will take another 3 minutes so till then you enjoy this soup on the house. It was such a beautiful gesture. It was Mushroom and Peas soup. When I took its first sip it took me back home, it tasted exactly like the way my mother makes matar mushroom thin curry. Just that it had chicken broth in it. That day we realised that this can be had as a spicy soup as well.

After coming back India we have made this so many times owing to my love for Mushrooms. On the contrary my Mother In Law despises mushrooms 🙁 but when she tried this she couldn’t stop. 🙂 The taste of this thin gravy is exception in spite of the fact its simple to make it. You can have it as a soup or team up with roti or rice.

Directions:

Wash and slice some mushrooms into bite size pieces.

2. Chop some tomatoes, onions, ginger, garlic and green chilies and make a smooth puree in a blender.

3. Add some ghee or clarified butter in a pressure pan. When it becomes hot add cumin seeds. Let them crackle for a couple of seconds.

4. Add the tomato garlic puree to the pan. Keep sauteing till oil separates the masala.

5. Add salt, red chili powder* and turmeric powder.

6. Add chopped mushrooms and mix well. Also add fresh or frozen peas.

7. Mix the vegetables with the masala and add water. The water should be enough to drown the vegetables.

8. Close the lid and let the pressure build up. Cook for 4-5 whistles or 8-10 minutes on high pressure. Turn the flame off and let it cook in its steam. Open the lid and garnish with green coriander and Garam Masala.

10. Serve hot with a slice of garlic bread if eating this like a soup. If eating like a full meal you can have this with roti or rice.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach,Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce, Kadhai Mushroom.

If you are looking for more delicious healthy soups you can try: Chicken Soup with Rice, Russian Beetroot & Vegetable Soup, Classic French Potato Leek Soup , Sopa De Frijol, Tomato Soup, Zucchini Garlic Soup with Yak Cheese Shreddings.

[whohit]MushroomPeasSoup[/whohit]

[yumprint-recipe id=’179′]

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Dinner

Cous Cous Pilaf | Couscous Vegetable Pulao | Mixed Vegetable Couscous Pulav

By anshu November 2, 2015

Its been a few months now I have been maintaining the regime to eat healthy and exercise daily. Luckily I have been able to shed a few kilos (Happy Dance!!) but a few kilos are still to go. I have been eating everything but in control and avoiding sugar and fried food as much as I can. I made Couscous Salad with Chickpeas some time back and it is a regular at my place.

I wanted to try the couscous pilaf which tasted flavourful with some spices and vegetables. All I can say it was amazing, filling and gets ready in minutes. If you are hungry and looking for quick dinner options, dont think twice make this healthy pulao which looks gorgeous and tastes divine. Its a good option when you want to avoid hi starch rice pulav.

Directions:

1. Chop Onions and Garlic Finely. Also chop Red and Yellow Bell Pepper in strips lengthwise. You can even add mushrooms, I did not have on hand. Set aside.

2. In a sauce pan add water and bring it to a boil. Turn the flame off.

3. Add Couscous to the boiled boiled and top it with ghee or clarified butter*. Cover and let it sit for 5-7 minutes or till the couscous gets cooked. Fluff it up with a fork and set aside.

4. In a pan add oil and heat it.

5. Add cumin seeds and let them crackle for a couple of seconds. Also add whole red chilies.

6. Add garlic and saute. Also add onions and saute till it turns soft and translucent.

7. Add bell peppers and mushrooms if you are using. Saute them till they become cooked but still crisp.

8. Add turmeric Powder and salt. Combine.

9. Add cooked and fluffed couscous to the veggies and combine. Garnish with freshly chopped coriander leaves.

10. Serve hot with some Aloo Anaar Raita or plain yogurt.

Other Pulav or Pulao or Pilaf recipes you can try are: Mint Pulav, Mango Rice, Curd Rice, Kathal Ki Biryani, Veggie Vermicelli Pulao.

If you are looking for other healthy recipes you can try, Couscous salad with Chickpeas, Mango Black bean Salad, Grilled Chicken Salad, Healthy Broccoli Pasta.

[whohit]CouscousPilaf[/whohit]

[yumprint-recipe id=’176′]

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Dinner

Mutton Rogan Josh | Kashmiri Lamb Curry | Kashmiri Goat Curry

By anshu September 25, 2015

This is that post of the month where I cook and present according to the theme in Spatula Force’s Monthly Challenge. It’s a group of talented bloggers who have come together to try new cuisines, new dishes out of the ordinary. This month’s theme was hosted by me and it was an opportunity to explore Kashmiri Cuisine. I had never cooked lamb before so when it was time to make something Kashmiri I knew I had to debut cooking Mutton or Lamb or Goat and the signature Dish from Kashmiri Cuisine was none other than Rogan Josh.

Rogan Josh is an aromatic Lamb dish of Persian Origin. Rogan Josh the name has many interpretations. Rogan or Roughan means ‘Clarified butter’ or fat and Josh means the ‘passion, the intensity, the heat’. Rogan Josh thus means cooked in oil in intense heat. The colour of gravy is crimson red due to Kashmiri Red Chilies which gives more colour than the heat to the dish. Apart from this Ratan Jot or Alkanet a dried herb from the region is used to give its amazing red colour. I have used Ratan Jot infused in oil for the colour.

Another interesting fact about this dish is that there are two distinct way of cooking it. The Hindu way and the Muslim way. Muslims use Praan, local shallots tasting like garlic whereas the Kashmiri Brahmins avoid onion and garlic and use Yogurt to bring down the spice in their curry. Also it is noteworthy that in India instead of Mutton Goat is unvaryingly used since genuine lamb is less widely available than goat meat.

I have made the dish without any fresh vegetables. It made me think loud as to how treacherous can the cold be in the Kashmir Valley where not a blade of grass grows in thick winters and the valley is covered in a blanket of snow. It is where the human being learns to adapt with whatever is available, preserved, and dried.

I totally enjoyed cooking this specially reading about the Kashmiri Cuisine. Special mention goes to Farrukh Shabad for her incredible lip smacking recipe of Rogan Josh from her blog Cubes n Juliennes. What can be more appropriate than adding this recipe on Bakra Eid. I wish my readers Eid Mubarak!

Directions:

1. In a bowl marinate chopped mutton pieces with Cinnamon Powder and Fennel or Saunf Powder.

2. Also red Kashmiri Chili Powder, Black pepper Powder and Cardamom Powder or Crushed Cardamom.

3. Rub the lamb pieces rigorously with the spices and let it sit for an hour or so.

4. After an hour or marination add mustard oil in a pressure pan. You can use open pot also for slow cooking. Let the oil smoke out. As you spot the smoke turn the flame off.

5. Add Bay leaf, Black Cardamom and Green Cardamom.

6. Also add Cinnamon Sticks, Cloves and Black Pepper Corns. Roast the spices in oil on low flame till aroma starts coming.

7. In a small bowl whisk some thick creamy yogurt, make sure its without lumps. Add Red Chilli Powder and Fennel Powder to it. Set aside.

8. When your whole spices have roasted add the marinated mutton pieces to the pressure pan and fry in oil for 6-8 minutes stirring occasionally. At this stage the colour of mutton will change from red to brown.

9. At this stage add Asafoetida and Dry Ginger Powder to the pan and combine with the mutton.

10. Add a cup of water and simmer for good 10 minutes.

11. Turn the flame on low and then add Yogurt mix to the mutton and combine till whole of mutton is combined in yogurt.

12. Add salt.

13. In a bowl add ratanjot or alkanet with little oil and microwave it for a minute. This will infuse the colour in oil. It is important to mention that ratan job only infuses in alcohol and oil and not in water.

14. Add this ratanjot infused oil to the curry and combine.

15. Close the lid and bring in 3 whistles and then turn the flame on sim. Let it cook for another 20 minutes undisturbed. If you are cooking in a crock pot cook it covered. It can take upto 1 and 1/2 hours to 2 hours. Do not forget to stir at regular intervals. Serve hot with Rice or simple Roti or Tawa Naan.

Other Popular dishes from Indian Cuisine you can try Butter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer, Mushroom Do Pyaaza.

[whohit]RoganJosh[/whohit]

[yumprint-recipe id=’171′]

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Dinner

Kadhai Mushroom | Mushrooms in Dry Spicy Gravy

By anshu August 24, 2015

Mushroom!! I am a self proclaimed biggest mushroom fan. This fact is not unknown. My blog is an evidence of this as it is full of mushroom and bread recipes. Not to mention there are so many more in the pipeline ;). My love for mushroom has grown leaps and bounds over years. This recipe of Kadhai Mushroom literally translating to Mushroom in a wok in a classic Indian recipe which is made with freshly ground spices which makes all the difference.

I was looking for this recipe for a long time and then came across this recipe of Shilpi from Foods And Flavors By Shilpi. I must say it was amazing! Just like the way they serve at a good Indian restaurant. I was in a mushroom haven.

Directions:

1. Chop some fresh button mushrooms, firm capsicum and onions in big chunks. Set aside.

2. For the gravy finely chop another onion, tomatoes and green chilies. Set aside.

3. For the dry spice mix. Add whole coriander seeds, cumin seeds in a small pan.

4. Also put black peppercorns and red dry chillies. Dry roast them on medium low flame for couple of minutes till they start to crackle, Keep tossing them for you wouldn’t like to burn them 🙂

5. Place them in a dry grinder or coffee grinder on getting cool and blitz them into a coarse powder. Set aside.

6. For the gravy, in a pan add half of the ghee or clarified butter. If you are a vegan you can use any other cooking oil.

7. Add onions and chopped green chilies and saute them till the onions become soft and translucent.

8. Add tomatoes and salt and cook them till the tomatoes turn soft and gooey.

9. As it cools down place it in a grinder and make a smooth puree. Set aside.

10. In the same wok add rest of the ghee or oil and add ginger garlic paste. Saute till the raw aroma of garlic fades away.

11. Add the dry spice mix and saute for a minute or so.

12. After this add the pureed tomato onion paste. Keep cooking till the oil separates. This can take about 7-10 minutes.

13. Add chopped mushrooms to the masala and toss them together. saute them for 5 minutes.

14. At this stage add chopped capsicum and big chunks of onions. If you like you could even add bell peppers to bring in additional flavours and colour.

15. Saute them for a minute or so and add a cup of water to the masala. Let the gravy boil for 5 minutes.

16. Switch the flame off and add fresh cream to make it rich.

17. Add little kasuri methi to give it restaurant like flavour.

18. Serve hot with Roti or Laccha Parantha or even Tawa Naan.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach, Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce.

[whohit]KadhaiMushroom[/whohit]

[yumprint-recipe id=’161′]

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Baking

Butter Chicken | Murg Makhani

By anshu June 5, 2015

Butter Chicken or Murg Makhani Needs no introduction. It is one of the most popular dishes world over. When I was in Mexico and I was introduced to someone as an Indian, they would say Oh I love India! Taj Mahal, Butter Chicken and Mahatma Gandhi are the three key things they know about India 🙂 Whenever I would invite my Mexican friends home for dinner, they insisted I would cook for them butter chicken.

That time I was naive to non veg cooking so never tried cooking it. After coming to India I gathered the courage and decided to choose a no fail recipe of Mr. Narula, a renowned and respected member of Chef at Large on FB. The Chicken was out of the world. Even the restaurants would fail in front of this. I know I should be modest but I am not because it was truly sinful and finger licking and I am proud of it 🙂

As the name suggests its laden with butter so if you are looking for a low calorie chicken recipe you need to make Pan Grilled Chicken Salad. This butter chicken recipe is intricate but totally worth it! The results will amaze you.

Directions:

1. Take boneless chicken*(See Notes) and wash it thoroughly and remove if any skin on top. Cut it into cubes or bite size pieces.

2. Place the chicken in a bowl and marinate by adding ginger garlic paste. Also add Salt and fresh lemon juice.

3. Mix everything thoroughly and let it sit for fifteen minutes. In the meanwhile soak some dry red chilies in some hot water for ten minutes. I deseeded the dry chilies as they were very hot. Grind the chilies into a paste. Set aside.

4. After first marination, add curd to the marinade along with Coriander powder, Cumin powder.

5. Also add red chili powder or degi mirch for amazing colour. Add Chicken Masala and Vegetable oil.

6. Lastly add red chili paste we made before. Mix thoroughly and let it marinate well in refrigerator for minimum 4 hours. I marinated it for almost 24 hours because I wanted to make it the next day for some guests.

7. After marination transfer the marinated chicken to a broad baking dish. Spread it evenly without overlapping chicken pieces. Baste it with vegetable oil so that the chicken roasts well and remains moist.

8.Bake it in a preheated oven on 200 degree C for 30 minutes or until partially cooked. (Learn more about Oven temperatures and Conversions). In the meanwhile Soak some cashews in water for a few hours and grind them to paste.

9. While the chicken is roasting, chop some tomatoes and make a smooth puree.

10. Add half of the butter in a wok or kadhai. Add Ginger Garlic Paste.

11. Saute the ginger garlic paste for a minute or until the raw smell fades away. Add tomato puree and combine.

12. Add Red Chili powder, salt and sugar to balance the sourness of tomatoes.

13. Let it cook on medium high flame for 15 minutes or until the butter starts floating on top. Keep aside in a separate bowl till further use.

14. In the same emptied kadhai add remaining butter.

15. Add chopped green chilies. Saute them for a minute.

16. Add roasted chicken. Leave out the juices for now to be used later. Mix them with butter on high heat for 3-4 minutes.

17. Add tomato puree base and mix well.

18. Add Cumin Powder and little Red Chili Powder.

19. Add the juices from the roasted chicken along with 1/4 cup water.

20. Add cashew paste and combine. Bring it to a boil and then simmer with lid on till chicken is cooked. It should take 5-7 minutes.

21. Turn the flame off and add cream and garnish with Garam Masala and Kasuri Methi. Cover and let it sit for 4-5 minutes.

22. Serve hot with Tawa Naan or Roti or Laccha Parantha.

You can try other Popular dishes from India : Dal Makhni, Palak Paneer, Shahi Paneer, Mushroom dou Pyaaza, Pindi Cholley.

[whohit]ButterChicken[/whohit]

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Dinner

Baingan Ka Bhartha | Smoky Eggplant Dish | Charred Brinjal Dish | Spicy Roasted Aubergine

By anshu May 16, 2015

Eggplant or Brinjal or Aubergine is the most versatile vegetable available all across the globe. It is found in different colours ranging from white to green to purple and the sizes and shape also varies from small. big and long. The big sized eggplant is used for this dish because it has maximum pulp. This is a North Indian version of this dish. The variants are found all over the world, in the form of Baba Ghanoush, Muttabal from Mediterranean Region, Patlıcan salatası from Turkey, Aubergine caviar from Southern France, Salată de vinete from both Romania and Hungary and the list is endless.

In India it is served with Roti or Parantha and a Yogurt dish or raita is often accompanied. My mother makes the best Baingan ka Bharta. Its simple recipe without much effort but many things have to kept into mind to bring out the best of its flavour. Its Spicy and absolutely a comfort food. I am including this recipe specially for those who are new to cooking. I also learnt this from my mother one of the first few dishes 🙂

Directions:
1. Roast the Brinjal and peel its skin off. Learn how to Roast an Eggplant on your stovetop? Make sure the brinjal is properly roasted otherwise it effects the taste and texture of bhartha.

2. Mash it roughly using your knuckles. It will resemble a slimy semi solid paste. Keep aside.

3. Chop Onions, Green Chilies and Ripe Tomatoes*.

4. Add ghee or clarified butter in the wok or pan.

5. Add Onions and green chilies and let them saute till the onions become transparent and soft.

6. Once onions are sauteed add chopped tomatoes.

7. Add salt to the tomatoes so that they cook faster.

8. Cook the tomatoes till they are soft and gooey. This till take good 5-8 minutes.

9. Once tomatoes are in mashable consistency add the roasted brinjal and mix.

10. Add red chili powder and check if more salt is needed. Combine thoroughly until the eggplant has mixed well with onion tomato. Cook for another 5 minutes.

11. Garnish with freshly chopped Coriander Leaves and Garam Masala.

12. Serve hot with Rotis and Raita of your choice.

You can even try simple everyday dishes from Indian platter like Tori Wadi, Curd Rice.
Some of the Raita recipes you can try, Aloo Anaar ka Raita, Bathua Ka Raita , Chukandar ka Raita

Other dishes made with brinjal are Hyderabadi style Baingan Ka Salan. Bharwan Baingan, Baingan ka Raita , Begun Bhaja

[whohit]BainganKaBhartha[/whohit]

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Dinner

Anda Curry | Egg Curry with Aromatic Spices | Boiled Eggs in Flavorful Curry | Egg Curry Masala

By anshu April 30, 2015

Egg Curry defies the rule that eggs are only for breakfast. When boiled eggs are tossed in aromatic spiced curry it makes an incredible lunch or dinner option. All this while I was making egg curry without following any particular way.. simply make curry and throw in boiled eggs. I would sometimes cut eggs into half.. the yolk would mix with the curry and if I let the eggs be just like that they seemed bland. They were good but not extra ordinary. I knew there has to be a better way at making this curry amazing.

And as I was on the quest of finding a perfect recipe I spoke to a friend who guided me and asked to try a particular recipe of her’s. Ohhh Lord! the egg curry was beyond perfection. Apart from the method I followed the most scintillating part of the recipe was the curry. I used Eastern Egg Curry Masala which defined the gravy and made it finger licking.

Directions:
1. Boil eggs and peel their skin off. Make a plus intersection on the tip of the egg using a sharp knife. The cut should be gentle and should only open the top. Keep aside.

2. In a pan add cumin and cloves.

3. Also add peppercorns and dried coriander seeds. Toss them on medium low flame for a few minutes till the aroma starts coming. Put the flame off.

4. As the toasted spices cool down transfer them to a dry grinder or coffee grinder and and coarsely grind them. Set aside.

5. In a wok or karahi add Ghee or clarified butter.

6. Add a pinch of turmeric, salt and asafoetida.

7. Add the boiled eggs to the ghee and toss them gently on a low flame that they are evenly coated with ghee mixture and turn slight golden from all sides. We are basically shallow frying them so that their crust gets a little crunchy.

8. Transfer them to a plate. Look! you have to be careful while tossing I injured an egg 🙁

9. In a blender add tomatoes and make a smooth puree. Set aside.

10. Also make a smooth paste of ginger garlic and green chilies. Set aside.

11. In the same wok or karahi add dried red chilies and bay leaf.

12. Add the roasted coarse ground spice mix we made earlier.

13. Add chopped onions and saute them till they become soft and transparent.

14. Add salt, turmeric and red chili powder.

15. Combine everything and add ginger garlic chili paste. Saute till the raw smell of ginger garlic fades away.

16. Add tomato puree and mix.

17. Now comes the star of the recipe which is Eastern Egg Curry Masala. Add it to the masala.

18. Keep sauteing the masala till it has reduced and oil has separated from the gravy.

19. Add the eggs and coat them with masala without moving them much. Let them absorb the spice for a minute.

20. At this stage add water.

21. Cover with a lid and let it cook and reduce on medium low flame for good seven to ten minutes. Keep checking in between as to how much curry you will like.

22. My husband likes the gravy thick so it took me around 10 minutes to get this. Garnish with fresh coriander leaves.

23. Serve hot with Roti or even Naan or Kulcha .

You can try other dishes from Indian Cuisine like Dal Makhani, Shahi Paneer, Palak Paneer, Bharwan Karela and Dum Aloo

[whohit]EggCurry[/whohit]

[yumprint-recipe id=’123′]

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