Bagara Baingan

Recipe of Bagara Baingan Ingredient Name Unit Quantity

cinnamon small stick 1
brinjals number 8
Cloves number3
coriander pdr tbsp 1
cumin pdr tbsp 1
cumin seeds tsp1
Dry coconut powder tbsp 2
Elaichi number 3
Ginger and garlic paste tsp1
Green chilli number 4or5
Groundnuts 1/2cup
mustard seeds tsp1/2
Oil tbsp 6
Onion number 1
sesame seeds tbsp 3
Tamarind juice ml 50
Water cup 2
　

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but don't cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis
have fun cooking with Bagara Baingan 　

Ingredients

Basmati rice – 1 cup
Tomato – 3 big ones
Onion – ½ or 1 small
Peas – ½ cup
Ginger – 1 inch piece
Garlic – 3 cloves
Tomato paste – 2 tbsp (optional)
Chilli powder - 1 tsp
Turmeric powder – ¼ tsp
Cilantro or coriander leaves
Salt
Oil – 2 tbsp

Seasoning

Mustard seeds – ½ tsp
Chana dal -1 tsp
Urad dal – 1 tsp
Black pepper – 8 to 10
Cumin seeds – ½ tsp
Fennel seeds– ¼ tsp
Star anise - 1
Cardamom - 1
Cloves - 2
Bay leaf - 1
Cinnamon – 1 inch
Cashews - few

Directions:

Grind garlic, ginger and green chillis in a blender to make a with little water to make a fine paste.
Heat the oil in a pan or pot.  Add the cloves, cinnamon, cardomon or elachi, bay leaves and mint and fry it for 1/2 minute.  Do not let it to get burned.  Now add the garlic, ginger and chilli paste and fry it for another 2 minutes.  Add the onions to it and fry it for another 5 minutes and until the onions or golden brown.
Add the tomato and let it stand for 5 minutes, stirring occasionally.  Add the water and salt.  When the water is boiling add the rice and reduce the heat to medium for 10-15 mintues, stirring occasionally.  Reduce the heat again to low and let it stand for few more mintues or until all the water is absorbed, and the rice is fully cooked and fluffy.

Note:  If you are using pressure cooker, take it from the stove or burner or gas after one whistle or sound.  You can add peas for additional flavor

Maggi ka pakoda


 

Ingredients

1 pkt maggi noodles prepared as per instructions in the pack
1/2 onion chopped fine
2 tbsp coriander leaves chopped
1/2 cup besan
2 green chillies chopped fine
salt to taste (the noddles already has salt so you might want to add very little)

Directions

Mix the noddles, onion and coriander leaves together. Be careful not to mash the noodles.
Then slowly add the besan. Add as little besan as possible, enough to bind the noodles
together. You can add a few spoons of water if you need to make it bind together. Add a
little salt if needed.
Make little round balls of this mixture. Flatten them like patties.
Then deep fry them in low flame until golden brown.
Serve with coriander chutney