Happy Cooking: Baigan Sugandhi Bhartha....Indian Masala

You must be wondering why am I listing this dish which every mom had made, prepares every now & then and will always be making in days and years to come. Bhartha is traditionaly cooked by roasting the brinjal. This is not possible, when we don't have the traditional 'ANGITHI' OR 'CHOOLA'. I am also aware that the same effect can be achieved by roasting on the gas burner. But, gas now being so expensive, one would not waste it on a lowly baingan. So, we will have the bhartha cooked in a microwave oven.

So you will require the following:-

Baigan (Brinjal/Aubergine) round purple shinny big 01 (300gms-400gms)

Onion diced 01 cup

Fresh green peas 1/2 cup

Green chili diced 02 Tsp

Curry leaves 06

Tomato diced 1/2 cup

Cinnamon 1/2" 02 pc + 1" 01 pc

Cloves 04 pc

Green Cardamom 04 pc

Fresh Coriander leaves 01 tsp

Ginger Garlic paste 02 tsp

POWDERED SPICES

Red chili 01 tsp

Dry Coriander 01 tsp

Jeera 01 tsp

Turmeric 1/2 tsp

Garam Masala 01 tsp

SALT TO TASTE

COOKING MEDIUM Oil/Ghee

METHOD

Step One

De stalk and peel the baingan.

Wash and make tiny 03 deep slits at different places, with the kitchen knife. Insert in each slit two pieces each of Cinnamon, Cloves & green Cardamom.

Very lightly smear the baingan with oil. Place in the microwave oven and roast for 03 mts on 100% power.

Cool the Baingan and then smash it in the plate. Keep aside.

Step Two

On low flame, in a kadai/wok pour 1/2 tsp oil. Heat, put in the green Peas and gently fry. When Peas turn bright green, pour in water to drown the Peas and moment the water begins to boil on the peripheri, switch off the flame. Remove and keep aside. This will ensure the Peas will remain bright green.

In the same wok on medium flame pour in 75ml oil. Heat, put in the onion along with the green chili, curry leaves and stir fry.

When onion starts to turn transparent add Ginger Garlic paste and fry. when the Onion starts to turn golden, put in the smashed baingan and fry to lightly brown.

Sprinkle in all the dry spices, adjust salt to taste and fry. Add the tomato and stir fry on high flame, till the baingan browns.

Put in the green Peas, stir and remove to serving plate.

Garnish with fresh Coriander. Serve with Chapati/Paratha.

Happy Cooking: Mushroom Bouquet La Creme....Indian Masala

This is a mildly spiced, highly flavored, profusely fragrant vegetarian dish. Monsoon perforce does not make spiced dishes to be of appeal to the appetite. Serve this dish fresh, rather than cold.

To make for FOUR servings, you will require:

Fresh double cream ½ cup

Button Mushrooms sliced boiled 01 cup

Soy nuggets presoaked 01 cup

Cottage Cheese 1”diced 01 cup

French Beans threaded 1”diced 01 cup

Potato boiled diced ½ cup

Fresh green Peas boiled ½ cup

Baby Corn diced ¼ cup

Broccoli florets ½ cup

Lightly crushed mix nuts & resin 02 Tps

SPICES

POWDER THE FOLLOWING

Cinnamon 2” stick

Green Cardamom 06

Cloves 04

Cumin powder 01 Tps

ALSO ARRANGE----

Salt As per taste

White pepper powder As per taste

Fresh curry leaves 06

COOKING MEDIUM

Butter /Desi Ghee 02Tps

METHOD

1. In a wok, over low flame, pour the cooking medium and on heating put in the curry leaves, Soy nuggets, Broccoli florets & Baby Corn.
2. Fry till the curry leaves turn crisp. Sprinkle all the spices, adjust salt, stir to fry. Mix in half cup of water and cover to cook the Soy nuggets. Uncover and evaporate the excess water.
3. Add the rest of the vegetables and lightly toss to blend and fry on medium flame.
4. Pour half of the cream and blend. Cook for 05 minutes.
5. Remove to serving platter and garnish with the remaining cream.

Sprinkle the nuts & resin. Serve with lightly buttered Dinner rolls/Bread.