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October 30, 2003
Desi food
Ingredients:
1/2 kg beaten curd
3 tbsp beisan
1 tomato
1/2 onion
1 tsp ginger/garlic paste
3 green chillies
1/4 bunch coriander leaves
1/2 tsp turmeric
salt to taste
For baghaar:
1/4 cup oil
1/2 onion roughly chopped
4 cloves of garlic
1 whole red chilly
1 tsp cumin seed
6-7 curry leaves
Method:
Grind coriander, green chillies, tomato, curd, beisan, ginger/garlic paste and onion to a fine paste. Take a handi and pour this paste into it and then add 3 cups of water, salt, turmeric and red chilly powder. Mix well and cook, stirring continuously till it comes to a boil. Continue to cook on slow fire untill thick.
For baghaar, heat oil, fry onion till it becomes brown. Add all the rest of the ingredients and fry, till golden. Then put in curry leaves and cover the lid immediately. Pour this baghaar on dahi karhi.
Spicy brinjals
Ingredients:
1 pao brinjal sliced and fried
2-3 tomatoes chopped
1tsp onion seeds
green chillies chopped
1/4 cup oil
1tsp aniseed
1tsp chilly powder
1tsp dhania powder
1/2 tsp turmeric
1tsp cumin seeds
1tsp salt
coriander leaves roughly chopped
Method:
Heat oil, add onion seeds, aniseed and cumin seeds. When brown add salt, chilly powder, dhania powder and turmeric. Fry well, add chopped tomatoes cover and cook till soft, add in the fried brinjals, and cover them tightly (dum). Lastly, add in chopped green chillies and coriander leaves.
Spicy mixed vegetable sabzi
Ingredients:
2 chopped tomatoes
2 carrots cut in thin strips
1 capsicum roughly chopped
2 potatoes cut in cubes
1 cup french beans
1 brinjal cut in cubes
1 cup peas
2 tbsp ghee (heaped)
2 tbsp butter
4 tbsp fresh cream
1 onion sliced
2 tbsp ginger sliced
3-4 green chillies roughly chopped
1 tsp turmeric
1 tsp chat masala
1 tsp chilly powder
1 tsp salt
1 tsp all spices
1 bunch of dill-soya
coriander leaves roughly chopped
2 bunches of fenugreek
Method:
Heat ghee and butter in a karhai. Add in sliced onion and saute for a minute till soft. Add in chopped tomatoes and ginger and then add in salt, turmeric, chilly powder and chat masala. Fry well and add in all the vegetables. Lastly, add in soya, fenugreek, all spices and stir well. Add in fresh cream and chopped coriander leaves. Cook for 5 minutes and remove.
Spicy potatoes
Ingredients:
6 medium size potatoes, cut into cubes
1 chopped onion
2 tbsp coconut freshly grated
2 green chillies roughly chopped
1/8 cup oil
1 cup water
1/2 cup tamarind water
1/2 tsp red chilly powder
1/2 tsp dhania powder
Pinch of turmeric powder
1tsp salt
1/2 tsp cumin seeds
1/2 tsp mustard seeds
6-7 curry leaves
1/4 bunch roughly chopped coriander leaves
Method:
Heat oil, add curry leaves and mustard seeds. When the mustard seeds splutter, add onions and cumin seeds till light golden. Add potatoes, salt, dhania powder, turmeric and red chilli powder. Cook till potatoes begin to turn pink. Add water and continue cooking till potatoes are almost done. Add tamarind water, coconut, green chillies and chopped coriander leaves. Cook till the gravy turns thick. Serve with puris.
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