Besan Roti Achari Baingan aur Lehsuni Chutney

Today was a day of shopping for me. I spent quite a lot of money today and after coming home in the evening, the age old question question awaited me...whats for dinner??? Hence the search began for some recipes with Baingan...the King of vegetables...Eggplant. I found these recipes on a Pakistani website and I searched and searched and searched...all those websites had videos of 30-50 minutes long. I just wanted a recipe. Didn't want to watch all the blabber
             But anyway I got the recipe from different places and it turned out great. So the recipe for today's dinner is as follows

Besan Roti (Indian bread with Chick peas flour)

Besan Roti

Ingredients:

1. 2 cups Besan (Chick Peas flour)
2. 2 cups whole wheat flour
3. 1 teaspoon salt
4. 1/2 cup finely chopped onions
5. 1/2 teaspoon chilly flakes
6. 1/2 teaspoon cumin

Sift both the flours with salt and mix all the other ingredients into a dough with about 1 cup water. Apply a little oil to your palm and roll the dough to apply oil all around. Set aside for 20-30 minutes. Divide into 8-10 parts and roll into roti and fry on a hard griddle till dark spots appear on the roti. Apply little ghee on both sides and serve hot

Achari Baingan (Eggplant in Indian Pickle Spices)

Achari Baingan

Ingredients:

1. 1 medium sized American Eggplant cubed
2. 1 medium small onion cubed
3. 1 teaspoon each of mustard seeds, cumin, fennel seeds, fenugreek (Methi) seeds, Onion seeds (Kalonji), Coriander seeds or coriander powder
4. 1/2 teaspoon each of turmeric, chilly powder, salt
5. 2 tablespoons oil
6. 1 teaspoon ginger-garlic paste
7. 1 tablespoon white vinegar
8. 2-3 dried red chillies

Heat oil in a Kadhai or wok and add the red chillies and fry for a minute. Add the onions and fry for 2-4 minutes until they start changing color. Add ginger-garlic paste and fry for a minute. Add the eggplant and fry for 5 minutes. Add the rest of the ingredients except vinegar and stir to combine. Fry for a couple of minutes. Add about 1/2-3/4 cup water and cook covered for 15-20 minutes until eggplant gets cooked thoroughly. Garnish with cilantro and vinegar and stir to combine. Serve with besan roti

Lehsuni Chutney (Garlic yogurt dip)

Lahsun ka Chutney

Ingredients:

1. 1 whole garlic peeled
2. 3/4-1 cup plain whole milk yogurt
3. 1/2 teaspoon cumin toasted
4. 1/2 teaspoon chilly flakes
5. 1/2 teaspoon salt
6. 2-3 teaspoons lemon juice

Blend everything to a smooth paste. Serve chilled

Kadhai Mutton

The other day I got this HUGE chunk of Kosher lamb from Costco. And the meat is great with no bones and less fat but it does seem ridiculously expensive only because it is a big chunk of meat and to spend that much for something at one single time just seems way too much.
                 But anyway, I got it and made four portions out of it and today I wanted to make one of those portions . The dish I made is very amazing. I followed the recipe exactly and it was yummy and spicy. I served it with Jeera or Cumin rice just because I did not have the strength to make Roti or better yet Naan or flat bread 


Kadhai Mutton (Lamb cooked in a spicy gravy)

Kadhai Mutton*

Ingredients:

1. 1 lb lamb or goat preferably with bones cut into small pieces
2. 1 medium red onion 
3. 2 medium tomatoes chopped fine
4. 2 green chillies sliced 
5. 1 teaspoon ginger-garlic paste
6. 1/2 teaspoon cumin
7. 1/2 teaspoon each of salt, red chilly powder, turmeric, coriander powder
8. 1/2 cup plain yogurt beaten
9. 2 tablespoons oil
10. 1 inch cinnamon stick, 2-4 cloves

This recipe is to be make in a WOK which is what a KADHAI means in Hindi. But just to make it a little more quickly I cooked it in a pressure cooker. So its up to you.

Marinate the mutton pieces with ginger-garlic paste, salt, chilly powder, coriander powder and turmeric for atleast 1 hr

Make a paste out of the onions and cumin

In a cooker or kadhai heat the oil and fry the green onions till they change color. Drain and set aside. Add the mutton and fry in the oil for 7-8 minutes. Drain and set aside. Add the onion paste and fry till it starts changing color. Add the tomatoes and stir to combine. Fry for a couple of minutes. Add cinnamon and cloves and everything back to the cooker or kadhai except yogurt. Cover and cook for 10-15 minutes or 2-3 whistles. Let the steam escape and add the beaten yogurt and stir well. Simmer till the gravy thickens to your liking. garnish with cilantro and serve with roti or Zeera Rice

* The photo doesn't do any justice to the yumminess of the curry :(

Cooked EggNog

Eggnog is a recipe which is usually made during the winter holidays but it is such a nutrition rich drink and so creamy and delicious that my kids love it any time of the year. And since I am serving it to kids I don't give them the uncooked version but I make the cooked eggnog and I feel safe about it. Because I am not sure about serving raw eggs to anybody, let alone kids.
                  I have been making this eggnog for a long time now. I can't remember where I got the recipe from. I hope you too will enjoy it as much as me and my family does. So here you go

Cooked EggNog (Sweet and creamy eggs and milk)

Cooked Eggnog

Ingredients:

1. 3 eggs beaten
2. 1/2 cup sugar
3. 21/2 cups whole milk
4. 1 teaspoon good vanilla extract
5. 1 cup heavy whipping cream
6. 2 tablespoons powdered sugar
7. 1/2 teaspoon salt
8. Fresh nutmeg for garnishing

In a heavy saucepan combine eggs, sugar and salt and whisk together. Gradually stir in milk while whisking and cook for 10-15 minutes on medium low heat. Stir continuously. Remove custard from heat, put it in a bowl of water and stir in vanilla

NOTE: Serve warm with a sprinkle of nutmeg

Chill the above mixture thoroughly. In a large bowl combine whipping cream and powdered sugar and beat until fluffy. Fold the cream into the cold custard. Pour into serving bowls, sprinkle with nutmeg and enjoy

 

Roti aur Shahi Aalu Gobi

So...today is one of those days when I don't have much in the refrigerator. Normally I love cauliflower but lately I don't want to eat it. So it is one of those vegetables which was sitting in my fridge for a long long time. Finally, its time had come today. And the search began...because I didn't want to make either Gobi Gosht, Poppy seed cauliflower, Cauliflower with shrimp, Yummy Cauliflower fry, Cauliflower special. I finally ended up finding a very unique dish on Tarla Dalal's web site and I made it and I was DVine. Yummy, delicious. I have never eaten anything like it and I went perfectly with the Roghni Roti I made. So here is the recipe

Shahi Aalu Gobi (cauliflower and Potatoes cooked in Cottage Cheese Gravy)

Shahi Aloo Gobi

Ingredients:

1. 1 medium small cauliflower cut into florets
2. 1 medium large onion peeled and cubed medium
3. 3/4 cup finely chopped onions
4. 1 cup chopped mushrooms
5. 2 bay leaves
6. 1 cup paneer cubed
7. 1/2 tablespoon butter
8. 1 tablespoon oil
9. 1 cup chicken stock (or water) divided
10. 1/2 teaspoon each of chilly powder, cumin powder, coriander powder, turmeric, garam masala, ginger-garlic paste
11. 1 teaspoon salt

In a pan heat the butter and fry the mushrooms till they look nice and brown. Add the paneer, stir once and cut the heat. Let it cool and grind it to a smooth paste using 1/2 cup chicken stock or water.

In the same pan heat the oil and fry the onions and bay leaves till they become translucent. Agarlic paste and fry for 30 seconds. Add the potatoes and cauliflowers and stir . Add all the ingredients and stir to combine. Add the rest of the stock or water and bring to a boil. Cook covered for 10-15 minutes until potatoes and cauliflower are done. Garnish with cilantro and serve with Roghni Roti

Roghni Roti

Garlic naan, Mediterranean poached eggs and Fava beans Hummus

I have been wanting to make naan for a long time and the last time I tried to make it , they didn't turn out to be so very soft like in restaurants. I problem I figured out later was that the yeast I used expired. But this time it was amazingly soft and delicious and lot lot better than any restaurant naan. It is a great recipe and I am going to use it again and again
                      To go with it I made malai chicken, chick peas spinach and Hummus with fava beans. The hummus is my all time favorite. And this fava bean recipe was great too

Wheat Garlic naan (Grilled Indian bread)

Home made naan

Ingredients:

1. 2 cups each of whole wheat flour, all-purpose flour
2. 1 teaspoon salt
3. 2 teaspoons sugar
4. 0.25 oz yeast
5. 1 heaped teaspoon flax seeds (optional)
6. 1/2 cup warm water 
7. 1/2 cup plain yogurt
8. 1 egg beaten
9. more water as needed
10. more whole wheat flour as needed
11. 1/2 tablespoon olive oil
12. Garlic butter/garlic spread or melted butter

Check the temperature of the water with your finger and make sure its not very hot. Add the yeast and the sugar and stir and set aside for 10 minutes. The yeast will bubble over

Stir the salt and flax seeds into the flour and wheat flour and sift. Combine the beaten egg, yeast and yogurt and oil and mix. Add this to the flour and mix i with hand and knead. Cover and set aside 1-2 hours until the dough doubles in volume. 

Punch the dough and if it is too elastic add more flour and if too dry add a little water. Knead again. Divide into 8-10 equal parts and roll into 1/6 inch naan. Heat an indoor/outdoor grill and grill the naan. Drizzle garlic butter and regular butter and grill till dark marks appear on the naan. Serve

Mediterranean Poached eggs (Eggs cooked in artichoke and tomato gravy)

Poached eggs in tomato and artichoke gravy

Ingredients:

1. 6 eggs
2. 1 can organic no salt added diced tomatoes
3. 1 cup bottled marinated artichoke hearts halved
4. 1/2 cup black olives quartered
5. 1 medium onion chopped fine
6. 1 tablespoon olive oil
7. 2 garlic pods grated
8. 1/2 teaspoon each of salt, paprika, cumin powder

In a pan heat the oil and fry the onions till they become translucent. Add the spices and stir. Add the tomatoes and cover and cook for 5 minutes. Add the artichoke hearts and stir to combine. make 6 holes in the gravy and break each egg into each hole. Cover and simmer for 15-20 minutes or the yolk is cooked. Add little water if needed. Garnish with olives and serve

Fava Hummus (Dip with fava beans)

Hummus with fava beans

Ingredients:

1. 1 can fava beans washed and drained
2. 3 garlic pods
3. 1 tablespoon roasted sesame seeds or tahini (optional)
4. 1/2-3/4 teaspoon salt
5. 1/2 teaspoon chilly flakes
6. Juice from 1/2 lemon

Grind all the ingredients into a smooth paste. Take it into a bowl. make a well in the middle. Add some olive oil and sprinkle with paprika. Enjoy

Ajwain Aloo Paratha aur Sarson ka Saag

Makai ki roti aur Sarson ka Saag is one of the most famous combinations of Punjabi cuisine. What it is is, curry with mustard greens and Indian bread with corn flour. Making Roti or Indian bread with corn flour which is basically corn tortilla is very difficult. You have to have the right wetness in the dough else it will just crumble. And I was never ever successful in making it. But Sarson ka saag is one of my favorite recipes and I make it often
        So today I made this amazing curry and I made Ajwain Aloo Paratha or Indian bread stuffed with potatoes and sprinkled with carom seeds. It is just amazing and you would have to try it to believe it.

Ajwain Aloo Paratha (Carom seed flavored Indian bread stuffed with Potato)

Aloo stuffing

Ingredients:

1. 2 medium potatoes boiled and peeled
2. 1/2 teaspoon +1 teaspoon salt
3. 1/2 teaspoon red chilly powder (optional)
4. 1 tablespoon peas (optional)
5. 1 tablespoon finely chopped cilantro
6. 3 cups wheat flour
7. 1 teaspoon Ajwain
8. 1 tablespoon fresh squeezed lemon juice
9. Oil for frying the roti

Mix the boiled potatoes with 1/2 tsp salt, red chilly powder, peas if using, cilantro and set aside.

Mix the salt and ajwain in the flour and make a dough with about 11/2 cup water. Apply a little oil to you palm and roll the dough so that the oil gets applied to the dough. Cover and set aside for 20-30 minutes. 

Divide the dough into 6-8 parts. Divide the potato stuffing into the same number of parts.

Put some flour on a clean surface and roll the dough about 4 inches wide. Add the stuffing and make it into a dumpling. Roll again into about 8 inches wide. Heat a griddle and add the roti to the griddle. Turn after 11/2-2 minutes. Drizzle ghee (clarified butter) or oil and turn again. Do so until dark marks start appearing on the roti. Serve hot

Sarson ka Saag (Mustard and spinach curry)

Aloo paratha, Sarson ka saag

Ingredients:

1. 1 bunch or about 2-3 cups mustard greens
2. 1 cup spinach
3. 1/2 teaspoon turmeric
4. 1/2 teaspoon each of salt, chilly powder
5. 1 green chilly sliced
6. 1 tablespoon paneer crumbled or about 2 table spoons milk
7. 1 tablespoon oil
8. 1/2 teaspoon each of cumin, mustard seeds, urad dal
9. 2 dried red chillies
10. few curry leaves

In a pressure cooker cook the spinach and mustard greens with turmeric and 1/4 cup water for 2-3 whistles. Let it cool and grind to a fine paste.

In a pan heat the oil and fry the cumin, mustard seeds, urad dal, dried red chillies and curry leaves. Add a chopped garlic for more flavor. Add the rest of the ingredients and simmer for 10 minutes. Serve

Pineapple Fruit Crisp

This is also a dish from the same episode of Giada at home, when she cooked the flat bread and beef stew. These desert cups came out to be so very delicious. DO try it

Pineapple Fruit Crisp (Pineapple topped with oats and dry fruits)

Ingredients:

1. 1 20 oz can of pineapple chunks(drain half of the juice)
2. 1-11/4 cup chopped apricots, plums, prunes
3. 1/3 cup each of quick cook oats, pecans and/or almonds
4. 1/2 cup brown sugar, 6 packs splenda (or 1/4 cup more sugar)
5. 1/4 teaspoon cinnamon

Mix the tomato chunks and the dry fruits and set aside for 30 minutes.

Grind the pecan or almonds coursely add the rest of the ingredients to it and mix to combine. Divide the fruit mixture into 4 or 5 ramekins , top with the oat mixture. Bake for 20 minutes at 425 degrees. Leave it in the oven for 5 more minutes. Take out and let cool and serve as it or with a dollop of vanilla ice cream