Bagara Baingan

Hyderabadi cuisine is awesome. Bagara Baingan is this amazing dish that will turn you into an eggplant lover.This is a very famous Andhra dish usually served on special occasions. This  dish often served with Biryani or just plain white rice.

Ingredients:

Purple baby Brinjal                      - 6 no

White sesame seeds                     2 tbsp

Peanuts                                       3 tbsp

Grated coconut                             ¼ cups

Grated ginger                              - 1 tbsp

Tamarind                                    - a small lemon size

Coriander powder                           1 tbsp

Jeera/cumin seeds                          1 tsp

Turmeric powder                            1/4 tsp
Fennel powder                               - a pinch

Red chili powder                             1 tsp

Oil                                              - 1 tbsp
Oil                                                for deep frying

Salt                                               to taste

Fresh coriander leaves                      for garnish

Method:

• Extract the tamarind in 1 cup warm water. Keep aside.
• Dry roasts the peanuts and sesame seeds separately until golden brown. Set aside to cool.
• Then, grind together with the coconut and little water to form a smooth paste.
• Fry the Brinjal in oil until soft but still holds shape. Drain and set aside.
• In the same oil, fry grated ginger a minute. Lower the stove heat.
• To this, add turmeric powder, chili powder (if you want more spicy you can add more chili powder), Jeera, coriander powder and fennel powder. Mix well and fry for another minute.
• Then add the grounded peanut paste and fry for 3 to 4 minutes.
• Add the tamarind water, mix well. Boil for two minute.
• Then add the Brinjal and salt cook closed for 10 minutes in low heat.
• Slowly oil will ooze out in the gravy.  Now the Bagara Baigan is ready.
• Garnish with fresh coriander leaves before serving.

Peas and Paneer Pulao

Ingredients:

Basmati Rice                     -  2 cups
Water                               - 2 1/2 cup

Green Peas -                       1 cup
Carrot                                - 1/4 cup

Cardamon                              3nos

Cinnamon -                            1 " piece

Cloves                                 - 4 nos

Black Peppercorns                 - 8 nos

Ghee                                   - 1/4 cup

Dry fruits                             - 1/4 cup

 Fried Paneer                         1/2 cup

Cilantro                            -  for decoration

Saffron                               -  a pinch

Mint                                   - few leaves

Salt                                      to taste

Method:

• Wash and soak the rice for  35 minutes . Drain it
• Saute the green peas . Keep aside
• Heat the ghee in wok add the whole spices  When it splutters, add the rice and fry well.
• Put it in the rice cooker vessel, add hot water , saffron and salt . Cook it.
• When rice gets almost cooked add the sauted green peas in it and cook it.
• When rice is cooked add the fried paneer . Mix with fork, so that the rice retains its shape and does not get smashed.
• Transfer the rice to the plate and decorate with nuts ,  and cilantro and mint.
• Serve hot with Raita

Jalapeno Guacamole

jalapeño (pronounced /ˌhɑːləˈpeɪnjoʊ/; Spanish: [xalaˈpeɲo]) is a fruit, a medium sized chili pepper with a warm, burning sensation when eaten. Jalapeños are a pod type of Capsicum. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. The peppers can be eaten green or red. Compared to other chilies, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. If you want details about Jalapeno please see the link http://en.wikipedia.org/wiki/Jalape%C3%B1o

       

          Guacamole / Avocado Dip is Mexican dip dish.  This dip is good for any parties and games. This classic Mexican recipe will surely become a summer favorite; but as long as you can get ripe avocadoes, make it a year round staple.

Avacado

 Ingredients:

Very ripe avocadoes       2 no (pitted and chopped)

Beefsteak tomato,         1   (coarsely chopped)

Fresh lime juice           -1 1/2 tablespoons

Jalapeno chili              - 1 no (Chopped finely)

jalapeno pepper granules  1 teaspoon

Kosher salt                   1/4 teaspoon

Crushed red pepper        - ¼ tsp

Red chili powder           – a pinch

Chopped coriander           – 1 tbsp

Method:

• Place all the ingredients in a bowl and mash.  Place a layer of plastic wrap directly over the top and refrigerate at least 30 minutes and up to 2 hours.
• Note:  If you purchase hard avocadoes and want to speed up the ripening process, simply store them in a paper bag with an apple. 

CORIANDER CHUTNEY

Cilantro is a very common herb that is found in many traditional dishes. Coriander seed and cilantro leaves have many known health benefits and researchers are finding more every day. To learn more about the benefits of cilantro please see this link http://www.healthdiaries.com/eatthis/13-health-benefits-of-coriander-seeds-and-cilantro-leaves.html

A staple in Indian cooking, this fiery condiment is the perfect dipper for chewy Naan and an ideal accompaniment for samosa. Versatile with a very fresh and light flavor, it is used as a dipping sauce with pakodas, samosas, dhokla and dosas amongst many others

Traditionally, chutney was made in a stone maker and perhaps tasted more delicious. My mom’s home, she still use the stone maker to make chutney and to be honest it really is delectable when compared to using any electric grinder.

Ingredients:

Washed and chopped fresh coriander        – 3 cups

Jalapeno                                                5-6 or to taste

Bell Pepper                                              1 no

Grated Ginger                                         1 tbsp

Asafetida powder                                    ¼ tsp

Chat Masala                                         1/2 tsp

Roasted Cumin Powder                           1 tsp

Lime/Lemon Juice                                  1.5 tsp or to taste

Salt                                                    to taste

Oil                                                      1 tsp

Method:

• Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
• Keep pushing down the chutney to help with the grinding process.
• Add the Oil right at the end for a final whirl to preserve the green color.
• Store in the refrigerator.
• Pour the chutney into ice cubes and cover it with aluminum foil. Let it allow freezing.
•  After that take coriander cubes put in the zip log covers  and stored in the freezer . 

Potato Masala

This Potato masala is the most popular match for deep fried Puris!

Ingredients:

Potato                              : 6no

Green chilies:                        5 no

Grated ginger                     – 2 tbsp

Turmeric:                             ¼ tsp

Besan flour (optional):          1 tbsp (mixed with little water)

Salt                                    to taste.

Seasoning:

Mustard seeds:                    1 tsp

Sombhu (optional)              – ¼ tsp

Jeera                               – 2 pinches

Curry leaves                         : few

Coriander leaves                for decoration

 Method:

• Boil the potato in the pressure cooker. Peel the skin and mash little coarsely with back of the fork!
•  Heat the oil in a pan; add the seasoning one by one, when they start to crack. Add ginger and green chilies and curry leaves. Fry for few minutes.
•  Add the mashed potato, turmeric and adjust the salt. Pour the Besan flour mix in water, and add at least ½ cup or more water. You can make little thinner the gravy will thick very quickly! Garnish with cilantro leaves and serve with Puris .

Poori

There are no surprises here as Poori is usually everybody’s favorite both young and old alike. This along with potato Masala is one of our favorite breakfasts/dinner.

Ingredients

Atta/ wheat Flour:                 1 cup

Semolina/rava:                     2 tsp

Salt:                                    To Taste

Water:                                 fewer ½ cup to make dough

Oil                                        for deep fry

Method:

• Mix the three ingredients in a bowl. Add the water slowly and mix it.
• Once it comes together, knead 10 minutes and keep covered.
• Keep the wok/Kadai ready in stove top with enough oil to deep fry
• Take small balls (small lemon size), roll without using any flour (if stick use little oil). It should not be thin, roll slightly thick
• Drop slowly in oil and with a ladle try to press down the puri in oil. They will start to puff. And try to turn slowly. Both sides should be fried.  Take out and drain in paper towel.
• Serve with potato masala.

 Tips to make Good Puris.

• Do not rest the dough for longer time, result will be oily puris.
• Make the dough little harder not sticky like for roti.
• Don’t use flour when it sticks, use little oil – The flour will spoil the deep-frying oil.
• The oil should be hot, but in medium heat.

Corn Soup

Corn, one of the most popular and versatile vegetables, is also a good source of several nutrients. Corn is a low-fat complex carbohydrate that deserves a regular place on any healthy table. This high-fiber Corn is a body building food.

Corns Health Benefits are;

- Corn bran is a heart protector, when eaten everyday it can lower cholesterol in the body.

- Cornstarch can prevent diaper rash.

- Corn is also beneficial in anemia and constipation at-fighting kernels of goodness are also hearty and satisfying.

Consumption of corn kernels assists the management of non-insulin dependent diabetes mellitus (NIDDM) and is effective against hypertension

           For these various reasons, the consumption of sweet corn is very necessary, as it has so many health benefits. It is a good idea to include sweet corn as a staple part of your diet to a considerable extent so as to maximize the benefits that you can glean from this rich food source.

Ingredients: 

Frozen  corns-                                1 cup

Carrot –                                         ¼ cup (chopped)

Green peas –                                  ¼ cup (boiled)

Grated ginger                                 1tbsp

Cabbage,                                       1/4 Cup  (thin strips )

Cheese –                                        2 tbsp (optional)

Sugar                                              1 tsp

Pepper powder                                 to taste

Green chillies –                                  3 no (chopped )

Corn flour –                                    1 tsp (mix with 1 tbsp of water)

Salt                                                   to taste

Oil                                                   as required

Cilantro leaves                                    for garnishing

Water                                              as required

 Method:

• Take a pan and heat a little oil, fry frozen corns, green peas, carrot, ginger, green chillies, and cabbage .
• Cook all above vegetables in the microwave until soft.
• Take a pan, adds water and add cooked vegetables and cook for few more minutes. Bring it to a boil.
• Combine salt, pepper and sugar with it, mix well. 
• Boil for about one minute and add corn flour water in it. Lower the stove heat. Let it boil for one more minute.
• Remove it from the heat. Finally add cheese to it. 
• Garnish it with the coriander leaves and serve hot .