Baingan Bartha

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Description:

                  Baingan Bartha is a dish that`s made with Eggplant. For making this dish the Eggplant is grilled in an Oven/ charcoal or direct stove flame to get a smoky taste. The main attraction of this dish is the smoky flavour of the Eggplant. Lets see the recipe.

Ingredients:

1. Eggplant - 4

2. Onion - 1 (small)

3. Ginger and garlic

4. Green chili - 2

5. Frozen/ fresh  green peas - .5 cup

6. Tomato - 1(small)

7. Whole cumin 

8. Turmeric powder 

9. Coriander powder - 1tsp

10. Chili powder - 1tsp

11. Garam masala - 1/2tsp

12. Cilantro to garnish

13. Salt to taste

  

Procedure:

                  Take the Eggplant and gently rub little oil all over it. Next grill the Eggplant and for this either  grill it in Oven for few seconds or grill on stove flame. I would suggest grilling on stove flame or traditional kitchen chulha . Oil  is rubbed over the Eggplant to avoid burning of the eggplant skin as well as  it will help to peel out the skin easily.  Grill the Eggplant over the flame and leave it aside to cool down.

                   Chop the Onion, tomato, green chili, ginger and garlic into small pieces. Once the Eggplant cools down, peel of the skin and chop it to small pieces. Take a skillet and add oil. Add cumin seeds and saute. Next add the green chili, ginger and the garlic. Stir it for few seconds. Now add the Onions. Saute the Onions for few minutes and add the Tomato. Cover the skillet with a lid and allow it to cook for 3-4 minutes. Add in salt too. Next goes in the masalas. Add the coriander powder, chili powder, and turmeric powder. Mix everything properly and cook it  for some more time with the lid closed. Do give a good mix in between. After 1-2 minutes add the grilled Eggplant and the frozen peas. Mix everything and allow it to cook for few minutes(We can add little water at this time, though its optional). Add the garam masala. Since the Eggplant is already grilled  there is no need to cook it  for long time. Just may be 3-4 minutes on medium flame is enough. Take off the lid and allow all the extra water to evaporate from the Bartha so that it will have a thick consistency. Swtich off the stove and transfer it to a bowl. Baingan Bartha is ready to be served. Garnish the Bartha with some cilantro leaves.  Baingan bartha goes good with Rotis, rice etc. Try it...

Duck curry

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Description:

               Duck curry is a  served with rotis, rice though the famous combination is that of Appams/Kerala Parathas and duck curry. 

Ingredients:

1. Duck - 1 kg

2. Shallots - 1 cup

3. Ginger

4. Tomato - 1 small

5. Garlic

6. Curry leaves

7. Pepper powder - 1 tsp

8. Turmeric powder - 1/2 tsp

9. Onion - 1

10. Chili powder - 1 tsp

11. Coriander powder - 2tsp

12. Garam masala

13. Mustard

14. Green chilli - 3 to 4

15. Oil

16. Salt to taste

Procedure:

                 First marinate the duck with pepper powder, turmeric, salt and chilli powder. Allow it to marinate for at least 30 mints , the longer the marination it will taste more good. Duck curry can be prepared in skillet or cooker. I used cooker for cooking. After marination put the duck into the cooker and let 3-4 whistles go. Keep the cooked duck aside. Lets prepare the gravy now.

                 

                     Cut the shallots and Onions into small length wise slices. Crush the ginger and garlic. Chop the green chilies and tomatoes too. Lightly roast the remaining chilli powder, Turmeric powder and  Coriander powder. Grind this roasted powders to make a paste and leave them aside. Next take a skillet and pour oil. Splutter mustard and add the crushed ginger, garlic, curry leaves and the green chilies and saute for few seconds. Then add the Onions  and after sometime add the shallots. Saute till the onions gets light brown. Add the tomatoes, salt and cook on medium flame. When the gravy boils add the paste that we made. Cook till the gravy gets a thick consistency. Now add the cooked Duck meat  into the gravy. Mix well and allow to simmer on a low heat. Also add the garam masala. Curry is ready.
 If you are adding coconut milk then pour them into the curry on low flame. Simmer it till the gravy thickens. After adding the coconut milk don`t increase the flame, just keep on low flame. Thats it, Duck curry is ready to be served. Hope everyone enjoys this recipe.

Prawns Tikka

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Description:

                     

                  This dish is very tasty and requires a grill to prepare it. Lets check out the recipe.

Ingredients:

1. Prawns - 500gm

2. Curd - 1/2 cup

3. Pepper powder - 2 tsp

4. Chili powder - 1 tsp

5. Garam masala powder(a pinch)

6. Food color(optional)

7. Onion - 1

8. Red & yellow bell peppers

9. Ginger & Garlic paste

10. Oil

11. Brush( to gently brush oil over the prawns)

12. Skewers

13. Salt to taste

Procedure:

                       Clean the prawns and keep it aside. Take a bowl put the curd into it. Whip the curd throughly. Next add the chili powder, garam masala, food color, pepper powder,  ginger/garlic paste and mix everything  properly. Keep mixing for few seconds then add the prawns into the mixture. Coat the prawns nicely with the mixture. Cut the onion and bell peppers into square pieces and mix it with the Prawns.  After this keep aside for marination. Its good if we marinate it for 5-6 hrs. 

                            Take the skewers, if you are using wooden Skewers then soak it in water for at least 20minutes before cooking, so that the moist goes inside the skewers and it won't get burnt while cooking. Now put the marinated Prawns, Onions, bell peppers one after another  into the skewers. Gently rub the grill with little oil, then place this skewers on them. Brush little oil on top of the tikka`s. Generally Prawns cooks very fast. So grill the tikkas for some 5-8 minutes or less. Just check, if the Prawns are cooked then turn it over and let it cook. Once the Tikkas are cooked take it off the griller and place it on a serving plate. Squeeze lemon over the Tikkas. Garnish the plate with Onions, Lettuce etc. Tasty prawns tikkas are ready. It can be served with chutney also. Hope everybody will like it.

Soybean chunk curry

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Description:

              Soybean chunks is a byproduct of Soybean and is rich in proteins . Lets check out my recipe.

Ingredients:

1. Soybean chunks

2. Onion - 1

3. Green chilli

4. Ginger and garlic

5. Curry masala(readymade)

6. Garam masala

7. Tomato - 1

8. Oil

9. Salt to taste

Procedure:

                Soak the soybean chunks in warm water with little milk  for sometime. Cut the green chilli, ginger and garlic into small pieces. Chop the onions and tomato . Heat the curry masala and  keep aside. Take a skillet and pour oil into it. Add the ginger, garlic and the green chilies.  Next add the onions and saute, then add the tomatoes. Cook everything for few minutes. Add the curry powder and little water . Allow the curry to boil. Meanwhile put the soybean in a sieve to drain the water and squeeze them if any excess water left and add it into the curry. Close the lid and allow the curry to cook. Add salt and garam masala . Cook the curry for 10-12 mnts and it will be done. Soybean  chunk masala  can be served with rice, rotis etc. Hope everybody will like this recipe.

Thai green curry

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Description:

              Thai cuisine has an amazing variety of aromas, flavours and spices. Most popular among the Thai dishes are the Green Thai curry, Red Thai curry and Yellow Thai curry. The main ingredient for these dishes are the curry paste. Fresh curry paste can be made at home but here I don`t get most of the important ingredients thats is required to make the paste. Some of the essential ingredients used to make the paste are Lemon grass, shrimp paste, lime peel and so on. If you can find all the ingredients to make the fresh paste then its great otherwise we have to use the ready made paste that are sold in   in Asian stores or any other supermarkets. Once you have the paste then making the curry is very simple. I will post two recipes for Thai curry with veggies and the other is Thai curry with chicken.


Thai curry with Brinjal:

Ingredients:

1. Brinjal( small round brinjal are preferable)
2. Ginger
3. Garlic
4. Green chilli
5. Coconut milk- 1cup
6. Pepper powder(optional)
7. Lime leaves(enhances the aroma and taste)/Basil leaves
8. Oil
9. Salt
10. Shallots - 6 or 7

Procedure:

Wash and cut the brinjals into 4  vertical pieces. Chop green chillies, Shallots, salt, ginger and garlic. Take a wok add little oil. Saute the green chilli, ginger and garlic. Add the brinjal and partially cook it. Next squeeze in the Thai curry paste(Green or yellow) and mix well till it coats on all the ingredients. Pour some water and allow the curry to lightly boil. Add the coconut milk and cook for few more minutes with lids open on medium flame. Add the lime leaves/basil leaves too. Taste the curry and if you feel the spice level is less then add little pepper powder to spice up. Once the brinjal is completely cooked, switch off the stove. Its ready to be served with steamed rice. We can add more veggies like potato, banana blossom etc to this curry.


Thai green curry with chicken:

Ingredients:
1.  Chicken breast/ chicken thigh meat - 500gm
2. Basil leaves
3. Green curry paste - 3tsp
4. Ginger
5. Green chili
6. Bananna blossom(optional)
7. Frozen vegetables(optional)
8. Onion/shallots
9. Coconut milk
10. Oil
11. Garlic
12. Salt to taste

Procedure:
           
               Chicken breast is mostly preferred in this preparation, but I had some Chicken thighs left in my refrigerator, so I used it to make the curry. Wash the chicken and cut them into small pieces, preferable cut the pieces in a slanting manner. Crush the ginger and garlic. Chop the green chilies. Cut the Onions into thin slices. Clean the Basil leaves and keep aside. Take a skillet and pour oil. Add the ginger/garlic/chilies into the skillet and stir for few seconds. Next saute the onions/shallots. Add the Banana blossoms, frozen vegetables into it. Next add the green curry paste and cook everything properly for sometime with the lid closed. After that add the Chicken and little water . Let the chicken cook for almost 15-20 minutes . Next add the coconut milk and the Basil leaves . Cook till the chicken becomes tender.  Finally add little lime juice. Check for the consistency of the gravy whether to make it more loose or thicker.. Serve the curry hot curry with steamed rice . It tastes real good. Let and let me know. 

Diamond biscuits

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Description:

                This biscuits are very simple to make. We can use wheat flour(Atta)or all purpose flour for this preparation. Diamond biscuits are mainly kids favourite. Lets check the recipe.

Ingredients:

1. Wheat flour - 2 cups

2. Ghee - 1tsp

3. Sugar - 1 or 2 tsp

4. Water

5. Oil

Procedure:

                 Take flour  in a bowl. Pour little water and knead the flour to form a dough. Add the Ghee and sugar to it while kneading. The dough should be soft and not  too dry.  Rest the dough for few minutes, then divide the dough into small portions. Take one portions and roll it out on a board in circular form(similar like roti) of medium thickness . Then take a knife and make slanted lines cutting through the dough. Again do the same from other side to get diamond shapes. Repeat the same for all the remaining dough portions. Heat the oil in a skillet for deep frying and put this diamond biscuits  in small batches to the oil. Reduce the flame to low. Keep on stirring gently till the biscuits are cooked from inside and starts to turn slightly reddish brown colour.  Take the biscuits out of the oil and place on a tissue paper to drain out the oil. Repeat the same process for the remaining biscuits.  Thats all, diamond biscuits are ready. Enjoy!          

Pineapple Pachadi

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Description:

                  Pineapple is a very good source for vitamin C. It can be  consumed fresh, used in salads, deserts, jams, juices, curries etc. Lets check out my recipe for pineapple pachadi. This is a very famous dish in Onam sadhya. Pineapple pachadi is a sweet curry.

        

Ingredients:

1. Pineapple - 1 small

2. Grated coconut - 1/2 cup

3. Chili powder - 1/2 tsp

4. Turmeric powder 

5. Green chili - 1

6. Cumin

7. Mustard

8. Curry leaves

9. Dry chili - 1 or 2

10. Curd - 1/2 cup

11. Sugar - 1 or 2 spoons(as per the sweetness required)

12. Salt to taste

Procedure:

                Wash and cut the pineapple into small pieces. Cook the pineapple in turmeric powder and salt. We can use any vessel or cooker to cook it fast. Grind the coconut with green chili and cumin into a paste. Beat the curd and keep aside. Take a skillet, heat little oil. Then add the cooked pineapple into it. Add very little chili powder and allow to cook for few seconds. Now add the sugar. Next add the coconut paste, stir well and allow everything to cook for few minutes. Check for the sweetness add sugar if required. Finally simmer the stove and add the beaten curd. Season the mustard, dry red chili, curry leaves and pour it over the pachadi. Switch off the stove. Pachadi is ready to be served. hope everyone likes it.