Aaloo Baingan Recipe

INGREDIENTS: (Serving two persons)

• Eggplants of (Brinjals/Baingan) = 03 nos (cut into medium pieces).
• Potato = 01 large size (peeled & cut into small pieces).
• Onion = 01 no medium (finely chopped).
• Tomato = 01 no (finely chopped).
• Cloves of Garlic (Lehsan) = 03 nos (peeled & chopped).
• Ginger Root (Adrak) = 1-inch piece size(peeled & chopped).
• Green Chilli (Hari Mirch) = 01 no or to taste.
• Red Chilli Powder (Pisi Lal Mirch) = 01 tablespoon or to taste.
• Turmeric Powder (Pisi Haldi) = 1/4 tablespoon.
• Cumin Powder (Pisa Zeera) = 01 tablespoon.
• Cumin Seeds (Saabut Sufaid Zeera) = 1/2 tablespoon.
• Salt = to taste.
• Cooking Oil = 01 tablespoon.

COOKING INSTRUCTIONS:

• In a pot heat oil and add the cumin seeds.
• When cumin seeds become lightly brown add the chopped garlic, ginger root and whole green chili and stir for a minute.
• Add in the chopped onions and fry onions until they are golden brown.
• Remove the green chilli and set aside.
• Add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft.
• Add in the turmeric powder and fry for a minute, & then add in the red chilli powder, coriander powder and cumin powder and mix for a minute.
• Add in the potato pieces and fry for 5 minutes, & then add the brinjal (eggplant) pieces and fry for another 5 minutes.
• Add in 2 cups of water. When water comes to a boil, stir, lower heat to low, cover and let cook.
• When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off stove.
• Serve hot Aaloo Baingan with roti or plain rice and with green vegetable salad.

Baingan Ka Bhurta Recipe

INGREDIENTS: (serving for 04 persons)

• Brinjals (baingan) (tender, round and large) = 1/2 Kg
• Onion (peeled & chopped) = 01 medium size
• Green chillies (hari mirch) (finely chopped) = 01 tablespoon
• Tomato (chopped) = 01 no
• Salt = to taste
• Cooking oil = 02 tablespoon

COOKING INSTRUCTIONS:

• Grill the brinjals on a fire until they become black in color.
• Remove the skin and mash them thoroughly.
• Heat the oil in a karai or heavy based pot and fry the onion for 1 minute.
• Add the green chilli and fry for another minute.
• Add the tomato and fry for another 2 minutes.
• Add the mashed brinjals and salt and mix well.
• Serve hot Baingan Ka Bhurta with Plain Rice, Roti, or Naans

Bhindi Masala Recipe

INSTRUCTIONS:

• Okra (cut bhindi into 1/2 inch slices) = 1/2 Kg.
• White split lentils = 01 tablespoon.
• Mustard seeds (rai) = 1/2 tablespoon.
• Carom (ajwain) = 1/2 tablespoon.
• Red chilli powder (pisi lal mirch) = 1/2 tablespoon or to taste.
• Turmeric powder (pisi haldi) = 1/2 tablespoon.
• Salt = to taste.
• Asafoetida (heeng) = 1/2 tablespoon.
• Cooking oil = 02 tablespoon.

COOKING INSTRUCTIONS:

• Place the cut okra (slices of bhindi) in a single layer on a microwave-safe plate and cook on 'high' uncovered for 04 minutes. If possible cook the okra(bhindi) in two or three lots. No salt is to be added now. (This will ensure that the okra is cooked, but without stickiness, and the bright green color is maintained).
• Heat the oil in a kadai or pan, and fry the mustard, lentils and carom, add the cooked okra pieces, turmeric, asafoetida, salt, chilli powders and fry for a couple of minutes until the all the masala are well absorbed.
• If using okra from a cold storage, instead of microwaving the pieces, Cook okra(bhindi) for 10 minutes in a baking oven without salt, until it is dry, then follow the second step as above.
• Serve Hot bhindi masala with Naan or Roti.

Chicken Jalfraizi Recipe

INGREDIENTS: (Serving: 4 persons)

• Boneless chicken meat = 01 Kg
• Medium sized onions-chopped = 04 Nos
• Tomatoes-chopped = 04
• Onions cut into thick slices = 02
• Tomatoes cut into broad slices = 02
• Capsicum (shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish) = 01
• Garlic (lehsan) paste = 01 tablespoon.
• Ginger (adrak) paste = 01 tablespoon.
• Ground garam masala = 1/4 tablespoon
• Turmeric (haldi) powder = 1/4 tablespoon.
• Coriander (dhaniya) powder = 1/2 tablespoon.
• Salt = To taste
• Oil = 3-4 tablespoon

COOKING INSTRUCTIONS:

• Fry the chopped onions in the oil till transparent.
• Add the garlic (lehsan), ginger (adrak), turmeric (haldi), coriander seeds (dhaniya) and chopped tomatoes. Cover and simmer to soften the tomatoes.
• Add the chicken and cook for another 10 minutes or until the chicken is slightly tender.
• Add the salt.
• Take a few tea spoons of oil from this chicken into a separate frying pan.
• Heat and add the sliced onion, capsicum (shimla mirch), sliced tomatoes, and garam masala.
• Fry this for a while till the vegetables soften lightly.
• Add the cooked chicken in the frying pan .
• Mix and allow cooking for another 2-3 minutes.
• Serve Chicken Jalfraizi with rice, roti or naan.

Chicken Curry Recipe

INGREDIENTS: (Serving: 3 to 4 persons)

• Chicken = 1/2 kg.
• Onion paste = 100 ml.
• Yogurt = 50 ml.
• Coriander (dhaniya) powder = 01 tablespoon.
• Salt (to taste) = 3 to 4 tablespoon.
• Turmeric (haldi) powder = 1/4 tablespoon.
• Chilli (lal mirch) powder = 01 tablespoon.
• Garlic (lehsan) paste = 01 tablespoon.
• Ginger (adrak) paste = 01 tablespoon.
• Oil = 100 ml.
• Salt (to taste) = 1 to 1-1/2 tablespoon.
• Tomato (round) = 100 ml.
• Green chilies (chopped) = 1-2
• Garam masala = 01 tablespoon. OR black cardamom (bari ilaichi) seeds = 01 ,
• Cardamom (choti ilaichi) seeds = 02
• Small stick cinnamon (dalchini) = 01
• Black pepper (kali mirch) = 10
• Cloves (laung) = 6-8
• Cumin seeds (zeera) = 1/4 tablespoon.
• Garnish fresh coriander (dhaniya) leaves and green chilies (chopped) = 02 tablespoon.

COOKING INSTRUCTIONS:

• Fry onion paste in oil to light brown.
• Add Ginger (Adrak), Garlic (lehsan) paste, yogurt, Coriander Seeds (dhaniya) powder, chili powder, Turmeric (haldi) powder, tomato, and salt.
• Mix and fry briefly and then add the chicken.
• Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved (add water only to have the required consistency).
• Garnish with green chilies, green coriander (dhaniya) leaves and garam masala.
• Serve chicken curry with naan, roti or boiled rice.

Chicken Karahi Recipe

INGREDIENTS: ( Serving 02 person)

• Chicken = 1/2Kg
• Tomatoes-chopped (optional) = 3-4 Nos.
• Onion chopped = 01 No
• Whole green chilies = 3-4Nos
• Crushed black pepper (Kali Mirch) = 1/4tablespoon
• Salt (to taste) = 1/2 tablespoon
• Oil = 03 tablespoon.
• Garlic (Lehsan) paste = 01tablespoon
• Ginger (Adrak) paste = 1/2tablespoon.

COOKING INSTRUCTIONS:

• Remove skin of tomatoes.
• In a pot add chicken, garlic (lehsan), ginger (adrak) and salt.
• Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
• Add oil, tomato, green chili and onion.
• Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (kali mirch), stir and remove from heat.
• Serve chicken karahi with boiled rice/roti.