Baigan (Eggplant) Chakka

Courtesy Anjana Kumar (aka Mommy)


Serves four

Ingredients

• 2  Chinese Eggplants
  
• Spice mix
  
• 2 table spoons ginger garlic paste
  
• 1 tsp salt
  
• 1 tsp turmeric powder
  
• 1 tsp red chili powder
  
• 1 tsp cumin powder 
• 1 tsp coriander powder 
• 1 tsp Aamchur powder or 1 tablespoon lemon juice 
• 1 tsp asafoetida powder
  
• 2 tablespoons oil
  

How to :

1. Mix all contents under Spice mix in a bowl and add 2 tablespoon  water to make a thick paste. 
2. Cut the eggplants into 1-2 inches thick circular wheels 
3. Fork the eggplant slices or poke with tooth pick.
   
4. Drizzle oil generously in a non-stick shallow pan and heat.
   
5. Dip the eggplant slices in the spice mix and coat on both sides. 
6. Place the slices on the heated pan surface in a single layer with enough space to ease flipping. If all the slices do not fit on the pan, cook in batches.
   
Cover the pan and cook on reduced flame for 10 minutes till one side is reddish brown. 
8. Drizzle oil on top of eggplant slices before flipping over.
9. Repeat step 7. Before removing the eggplants from the pan you can cook uncovered to remove excess water if any.

Tip:


You can cut thick slices of onions, potatoes or green peppers and dip in any leftover spice mix and saute in the same pan to serve with the eggplants.


Serving Suggestion
 

• Best eaten with Roti or Parathas

Quick Indian Tomato Soup

Serves Six medium cups

Ingredients

• 1 can Campbell Tomato Soup
• 1 can water
  
• 1 teaspoon cumin seeds
  
• 1 teaspoon coriander seeds
• 1 teaspoon kalaunji seeds
  
• 1 teaspoon mustard seeds
• 1/4 stick butter
  
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• Salt to taste
  
• 2 pinches of coarse ground black pepper
• 1/2 cup finely chopped fresh coriander leaves
  

How To

1. Melt butter in a nonstick pan and crackle all the different seeds.
2. Add the turmeric, salt, black pepper and chilli powder and saute for 15 seconds.
3. Add the soup and water and bring it to a boil, stirring occasionally.
   
4. Add the coriander leaves before serving

Serving Suggestion

• Serve with mini croutons and thick cream
  

Dal Bukhara (Kali Dal)

Serves Twelve

Ingredients

• 1.5 cup black urad dal
  
• Half cup rajma
  
• Half cup chana dal
• 1 tablespoon cumin seeds
• Half cup ginger/garlic paste
• Half teaspoon turmeric powder
• Three teaspoon coriander powder
• Two teaspoon chilli powder
• Two cups thick tomato puree
• One teaspoon garam masala
• Two tablespoon dried methi leaves
  
• One tablespoon oil
  
• One stick butter (or alter to suit diet :))
• One cup half and half cream (or yogurt for the healthier alternative)
• Salt to taste

Preparation

• Soak all the dal/lentils in water overnight.
• Pressure cook the dal mixture in little water for 15-20 min.

How to

• In a deep non-stick pot, crackle the cumin seeds in oil.
• Add the ginger/garlic paste and turmeric and saute for 5-10 min stirring frequently
  
• Add the tomato puree, salt, chilli and coriander powder and saute for 20 min on a medium flame, stirring occasionally, until the mixture is a thick paste.
• Add the butter to the pot and cook for 5 min
• Mix in the dal, garam masala, methi leaves and 3 cups of water to the pot. Reduce flame to avoid spatter and let the mixture cook for at least 30 min. The longer you let the mixture cook, the better the end result!
  
• Stir in the cream and cook for 10 more minutes.
• Bonus points - transfer the dish to a slow cooker at least 3-4 hours before serving and enjoy the compliments :)

Serving Suggestion

• Best with hot rotis/naan.

Garam Masala

Courtesy Tanya Sarang

Ingredients

To Dry Grind

• 2 bay leaves
• 5 green cardamom
• 2 black cardamom
• 2 table spoons cumin
• 2 table spoons corriander seeds
• 2 table spoons poppy seeds
• 1 piece of cardamom
• 5 black pepper
• 10 cloves
• 5 red chillis

How to

• Slow dry roast and grind to a powder.