begun bhaja (fried eggplant)

This is a Bengali recipe..i learn t it from my husband..:)

Eggplant dish

Ingredients:-

1 eggplant (brinjal)
salt to taste
1 tsp turmeric powder
2 tbsp mustard oil


Recipe:-

• Wash and pat dry the eggplant. Cut into 1" thick disc (shape)..then cut into half
• Rub in salt and turmeric.
• leave it for at least 1/2 an hour (This will remove the bitter juices).
• Drain water and pat dry the pieces with a paper towel.
• Heat the mustard oil in a frying pan. Add the pieces of eggplant to it and keep turning the sides to cook evenly on either side.
• Serve hot.
• Taste great with hot chapati.

sweet n sour vege corn soup

Sweet n Sour veg corn soup

Ingredients:-
1 cup mixed vegetables - chopped fine1/2 diced onions
2 tsp garlic paste
1/2 cup boiled corn
1/2 cup boiled noodles
4 cups stock or water+ 2 soup cubes
1 tsp salt or to taste
1/2 tsp soya sauce
1 tbsp vinegar
2 tsp sugar or to taste
2 tbsp tomato puree
1/4 tsp powdered black pepper
2 tsp cornflour
1/4 cup water ]mixed together

Recipe:-

• Heat oil. Add onions, garlic and spices. Cook for 5 minutes.
• stir in all the boiled vegetables, corn and stock.
• simmer till vegetables are bite-like.
• Add the cornflour solution, simmer for 5 minute,.
• garnish with coriander leaves and serve.

Malai Kofta

Recipe for Malai Kofta

deep fired potato and cheese balls dipped in light gravy..this is wonderful recipe....

Ingredients:-

For the Kofta:

4-6 potatoes
1 cup crumbled paneer,
2 tblspn thick malai
4-5 cashewnuts chopped
2-3 finely chopped green chillies
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
2 tblspn all purpose flour (for binding)
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas


For the gravy:-
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,(boiled and pureed )
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
2 tsp poppy seeds
1/2 tsp sugar
1 tbsp cashew nuts
milk as needed
salt to taste

Recipe for kofta :-

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta .
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

Recipe for gravy :-

• Blend together the onions, ginger, garlic,coriander,red chili,cumin and garam masala powder and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• grind cashew nuts and poppy seeds together into a fine paste.
• add this paste to onion gravy and fry for some time.
• Add the boiled and pureed tomatoes and salt.
• add milk to the gravy and let it boil for some time.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.

Note:-

Kofta should be put in just before eating the dish or else they will turn soggy.

Tofu Pakora

Tofu Recipe

Ingredients:-

150 gm tofu
1 cup gram flour
2 tbsp curd
red chilli powder - to taste
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp garam masala
salt- to taste
refined oil

Recipe:-

• Cut tofu into cubes or rectangular pieces as desired. Apply a little salt on tofu pieces and keep aside for 15 minutes.
• Mix gram flour, curd, red chilli powder, ginger paste, garlic paste, garam masala, salt and water to make a thick batter.
• Dip the tofu pieces in the batter and deep fry in hot oil.
• Serve hot with tomato ketchup

Chilli Sauce for Momos

Recipe for chilli sauce

Ingredients:-

100 gm garlic-peeled
25 gm dried whole red chillies-cut up and soaked in some vinegar
1/4 cup oil
salt to taste

Recipe:-

• Grind all the ingredients together to a smooth paste.
• serve with Momos.

Vegetable Momo

Vegetable Momos

This is one of my favorite recipes.Try this you will also love it.

Ingredients:-For dough:

2 cups maida
1/2 tsp salt
1/2 tsp baking powder

For filling:

1 cup carrots ( grated)
1 cup cabbage (grated)
1 tbsp oil
1/2 cup onion (finely chopped)
1 tsp garlic ( chopped )
1 tsp Soya sauce
1/4 tsp vinegar

Recipe:-

• Mix the maida, salt and baking powder and knead to a stiff dough with water.
• Heat oil and add the onion and garlic.
• Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
• Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
• Roll the dough thin (translucent) and cut into 4"-5" rounds.
• Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling.
• Twist to seal and fill the rest in the same way.
• Steam for about 10 minutes and serve with Soya sauce and chilli sauce.

Achari Paneer

Achari Paneer Recipe

Ingredients:-

1 kg cubed paneer
200 ml oil
8 tsp fennel seeds
4 tsp black mustard seeds
2 tsp fenugreek seeds
4 tsp cumin seeds
8 ground onions
16 chopped green chillies
4 tsp turmeric
6 tsp ginger paste
400 ml whipped curd
6 tsp dry mango powder
4 tsp kashmiri mirch
4 tsp sugar

Recipe:-

• Heat the oil and fry the fennel, fenugreek and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.
• Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.
• Add paneer with about 150 ml water. Allow it to heat through.
• Garnish and serve hot with chapati or parantha