Hyderabad Style Bagara Baingan ...

Ingredients

250 gms small brinjal (eggplant)
1 tsp tamarind (imli)
1 tbsp roasted sesame seeds (til)
1 tbsp roasted peanuts
1 tbsp grated coconut
4 tbsp oil
1 tsp ginger-garlic  paste
1 cup chopped onions
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1/2 tsp chilli powder
salt to taste

Method

1. Slit brinjals from both the sides without cutting the vegetable completely.
2. Soak tamarind in 2 cups of water for half an hour.
3. For the masala, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. Keep aside.
4. Heat 2 tbsp of oil in a pan and fry the brinjals till they become soft and keep aside.
5. Heat the remaining oil in the pan, add the ginger-garlic paste and onions and fry until the onions turn light brown.
6. Add the prepared masala paste and fry for 1 minute, while stirring continously.
7. Add the turmeric powder, cumin seeds powder, coriander powder, garam masala and chilli powder and mix well.
8. Add the tamarind juice, and salt, mix well and simmer for 5 minutes.
9. Add the fried brinjals, cover and cook on a medium flame for 5 minutes or till the brinjals are completely cooked.
10. Add the coriander and grated coconut  serve hot.

Dal-Bati-Churma....:)> :) A traditional recipe of Rajasthan......:)

Ingredients

For the panchmel dal

1/3 cup chana dal (split Bengal gram)
1/3 cup toovar (arhar) dal
1/3 cup moong dal (split green gram)
1 tbsp urad dal (split black lentils)
1 tbsp whole moong (whole green gram)
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp garam masala
3 cloves (laung / lavang)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies, slit
a pinch of asafoetida (hing)
2 tsp dried mango powder (amchur)
2 tsp tamarind (imli) pulp
3 tbsp ghee
salt to taste

Method

For the panchmel dal 

1. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For Baati:

Ingredients:

Chapati Flour/Atta – 2 cups
Salt – 1/2 tsp
Baking Soda – 1/2 tsp
Carom Seeds (Ajwain) – 1/4 tsp
Oil – 2 tbsp
Green Chillies – to taste, chopped
Ginger & Garlic – 1 tbsp, minced
Yogurt – 1/2 cup
Water – 3 tbsp (approx)
Oil – few drops, for drizzling
Ghee for garnish

Method:

1. Pre-heat oven to 350 degrees F/ approx 180 degrees C.
2. Sift the Flour, Baking Soda and Salt.
3. Add Carom Seeds and mix
4. Add Oil and incorporate into the Flour.
5. Add Green Chillies, Ginger & Garlic, Yogurt and Warm Water to form a stiff dough.
6. Knead for 2-3 minutes.
7. Drizzle a few drops of Oil, rub and cover the dough.
8. Allow the Dough to rest for 15 minutes.
9. Make golf-size round balls and transfer into a baking tray or a pizza stone.
10. Bake for 15 min., turn and bake for another 10 min.
11. Once done keep them warm until ready to use.

For Choorma:

Ingredients:

Chapati Flour / Atta – 1/2 cup
Baking Soda – 1/8 tsp
Oil – 1 tsp
Warm Water – 2 tbsp + 2 tsp
Oil – few drops
Ghee – 2 tbsp, melted
Powdered Sugar – to taste

Method:

1. Pre-heat oven to 350 degrees F/ approx 180 degrees C.
2. Sift the Flour and Baking Soda.
3. Add Oil and incorporate into the Flour.
4. Add Warm Water to form a stiff dough.
5. Knead for 2-3 minutes.
6. Drizzle a few drops of Oil, rub and cover the dough.
8. Allow the Dough to rest for 15 minutes.
10. Make golf-size round balls and transfer into a baking tray or a pizza stone.
11. Bake for 15 min., turn and bake for another 10 min.
12. Once done, dip into melted Ghee, roll, pull out and keep aside.
13. Allow them to cool a bit, crumble by hand or in a Food Processor.
14. Add additional melted Ghee and mix.
15. Add Powdered Sugar and mix in.
16. Serve with Daal-Baati on the side as an accompaniment.

How to proceed 

1. Pour hot panchmel dal over the baatis.
2. Serve hot with churma.

Falooda :) Refreshing Drink...... :)

                                                                         
                                                               
                                                              Falooda

                                                       

Ingredients:

Whole Milk  - 2 cups

Basil Seeds (Tukmaria) – 1/2 tsp

Vanilla Ice Cream – 1/2 cup

Falooda Sev – handful

Rose Syrup – 5 tbsp

Sugar – 1 1/2 tbsp or to taste

Cardamom (Elaichi) Powder - 1 pinch

Pistachios – 1 tsp (corsely ground), for garnish

almond - 1tsp  (corsely ground), for garnish

Vanilla Ice Cream - 2 scoops, for serving

Method:

1. Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
2. Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
3. Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
4. Also, heat the Milk and let it come to a boil. Take it off the flame.
5. Add Cardamom Powder, Sugar and Rose Syrup. Mix.
6. Strain the Falooda Sev and add it to the Milk.
7. Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
8.  Strain the Basil seeds and add to the chilled Milk.
9. At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
10. In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
11. Garnish with the coarsely ground pistachios and corsely ground almond  serve immediately.

Tuvar lilva kachori......)

                          
                            Tuvar lilva kachori......)

Ingredients:

To make kachori dough(Layer/cover)

1 cup Maida(all purpose flour)

1 tbsp besan(Gram flour)

1/3 cup oil(If using ghee, add about 2 tbsp)

1/4 cup water or as needed

Salt to taste

Wheat flour can be added as well. Reduce the oil little bit if using wheat flour.

To make filling:pigeon peas

Oil for frying.

Method:

For kneading the dough, take maida and besan, sprinkle salt. Now add oil/ghee and mix with the flour till it has bread crumbs like consistency. You should be able to make dumpling with your feast, that much of oil/ghee is needed to make crispy kachori layer.

Add water to the flour and knead the dough. The dough consistency should be smooth and soft. Once the dough is kneaded, spread oil on ur palms and grease and knead the dough again with your hands. Keep aside the dough till we prepare the stuffing mixture.

Tuvar lilva(Pigeon peas) kachori filling:

2 cups Lilva (Green Tuver)- only the pods (they are like peas, but smaller)
(you can also use the frozen Tuvar available in indian stores, just thaw it before use.)
2 tspn cumin seeds (jeera)
1 tspn carom seeds (ajwain)
1/2 tspn asafoetida (hing)
1 tspn turmeric powder (haldi)
1 tspn red chilli powder
2 tbsp green chilli-ginger paste
2 tspn sugar
salt and lemon juice - to taste

Take the tuvar seeds/pods and crush them with 2 tbsp water in the blender to form a semi-smooth paste. Now take a saucepan, add 2 tbsp oil to it, then add the cumin, carrom seeds, and asafoetida. When seeds splutter, add the tuvar/lilva to this. Season with green chilli-ginger paste, salt, lemon juice, sugar and the spices. Remove from flame once the mixture is well-cooked and keep aside.

Now to make kachori

Roll out small puris from the dough and add the cooked lilva mixture. Give desired shape to the kachoris. I have round shape.  This way roll out and stuff all the kachoris.

Deep fry all the kachoris and serve it with any green chutney and ketchup.

Surti Locho ...)

                                                                  Surti Locho 

                                                              

Ingredients:

3 cup of chana daal(Split skinless Bengal Gram)
1 cup of urad daal(Split skinless Black Gram)
1 cup of poha(Beaten rice)
1 tbsp green chili paste(Hari Mirch)
1 tsp turmeric powder(Haldi)
2 onions finely chopped
1/2 tsp chili powder
2-3 drops of lemon juice
2 tbsp oil
1 tbsp sev(namkin)
1 tsp eno
salt to taste  

Method:

Soak lentils in lots of water overnight.
2. In the morning drain water and wash it well and add washed 1 cup of poha.
3. Grind it in mixture grinder and form a soft batter.
4. Add salt, green chilli paste according to taste, add pinch of turmeric powder and eno and mix it well.
5. Take a deep vessel and spread half of oil to vessel so that the batter does not stick to it. Pour the batter into the vessel and spread some black pepper.
6. In a pressure cooker add some water and boil it for 10-15 mins or till done.
7. Keep the vessel in pressure cooker and cover the cooker with the lid without whistle attached to it.
8. Steam it for 10 minutes.
9. Put a knife in the batter to check if it is baked properly by inserting clean knife. if it comes out clean,it means it is done.
10. Serve hot with adding some lemon juice, sev, half of oil and chopped onions

Vegetable cake ( Handvo)

Ingredients:

Long Grain Rice – 1 cup (200 gms)
Channa Daal – 1/4 cup (50 gms)
Toor Daal – 1/4 cup (50 gms)
Urad Daal – 1 heaping Tbsp
Yogurt – 1/2 cup (150 gms)
Green Chilies – 2 – 3 or to taste, finely chopped or ground
Ginger Paste – 2 tsp
Garlic Paste- 2 tsp (approx 3 large cloves)
Opo/Bottlegourd/Doodhi/Lauki – 1.5 cup, shredded and packed ( approx 12 oz)
Salt – 2 tsp or to taste
Ajwain – 1/2 tsp
Sugar – 2 tsp
Turmeric Powder – 1/2 tsp
Eno Fruit Salt – 1 tsp
Sesame Seeds – 2 Tbsp
Oil – 3 Tbsp (divided)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1/4 tsp
Red Chili Powder – 1/2 tsp
Curry Leaves – few

Method:

1. Wash Rice and all Daals and soak them for at least 4-6 hours.
2. Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.
3. In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well.
4. In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. Add Eno Fruit Salt and mix well to make the batter foamy.
7. Divide batter into greased muffin pan or pour int a greased cake pan.
8. Sprinkle Sesame Seeds over the top of the batter.
9. In a small skillet, heat remaining 2 Tbsp Oil.
10. Add Mustard Seeds and let them pop. Switch off stove.
11. Add Asafoetida to the oil.
12. Drizzle this oil seasoning over the top of the sesame seeds.
13. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes.
14. Remove foil and broil on High for approx 10 minutes until a light golden crust forms.
15. Let the handvo rest for 10-15 minutes before eating.

MUMBAI STYLE DABELI

  (Dabeli Mumbai Roadside Recipes )

Ingredients

For The Stuffing

1 1/2 tbsp dabeli masala , readily available
2 tbsp meethi chutney
1 tbsp oil
1 1/4 cups boiled , peeled and mashed potatoes
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tbsp grated coconut
2 tbsp fresh pomegranate (anar)

Other Ingredients

4 dabeli pavs
4 tsp garlic (lehsun) ki chutney
2 tbsp meethi chutney
4 tsp finely chopped onions
4 tsp masala peanuts , readily available
4 tsp nylon sev
2 tbsp butter for cooking

For The Garnish  2 tbsp nylon sev

                                                          Method 
For the stuffing

1. Combine the dabeli masala, meethi chutney and a little water (approx. 1 tbsp) in a bowl and mix well.
2. Heat the oil in a non-stick pan, add the prepared dabeli masala mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
3. Add the mashed potatoes, salt and a little water, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
4. Remove from the flame, transfer it to a plate and press well with the back of a spoon.
5. Sprinkle the coriander, coconut and pomegranate on top. Keep aside.

How to proceed

1. Take a pav and slit it on two sides at right angle (keeping them joined at the remaining 2 ends).
2. Apply 1 tsp of geeli lehsun ki chutney and 1/2 tbsp of meethi chutney evenly on the inner sides of the pav.
3. Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev.
4. Repeat with the remaining ingredients to make 3 more dabelis.
5. Just before serving, cook each dabeli on a hot tava (griddle) for a minute using a little butter.
6. Serve immediately garnished with sev.