Food Talk  Discussion Forum

Name: Sadia B.

1. Baingan Ka Bharta

Serve Hot

Ingredients : 2-3 medium-sized eggplants , 2-3 medium potatoes, peeled , 1 onions, skinned, and chopped , 1 teaspoon ginger paste , 1 teaspoon garlic paste , 1 teaspoon chili powder , 1 teaspoon salt , 1 teaspoon coriander powder , 1 teaspoon garam masala , 14 teaspoon turmeric powder (haldi) , 2 medium tomatoes, chopped , 2 tablespoons coriander, fresh, chopped , 2-3 green chillies, chopped.

Instructions : 1. Spike each eggplant with a fork and roast over the flame or place under a grill to char the skin. Turn eggplants a few times to make sure that the skin is completely charred. 2. Put the hot eggplant in a bowl of water and remove the skin. Discard the stalk and finely chop the flesh. Cut potatoes into small dices and keep them in cold water. 3. Heat oil in a heavy based pan and stirring frequently, fry onions until soft. Add ginger, garlic chili powder, salt, coriander powder, garam masala and turmeric to onions. Stir fry for about 3-4 minutes, add a little water if mixture sticks to the bottom of the pan. 4. Add tomatoes and stirring frequently, fry the onion mixture for about 5-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until oil begin to separate. 5. Drain potatoes and add to sauce. Stir well. Add 12 cup of water, stir once and reduce heat to low. Cover with a tight fitting lid, and cook until potatoes are almost tender. 6. Add chopped eggplant, green chilies and chopped coriander. Cover and cook for 3-5 minutes on low heat, add a little water, if necessary. Serve with plain yogurt and Chapati or Nan • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 min.


2. Bhindi Piyaz

Serve Hot

Ingredients : 12 kilogram Bhindi (Okra) , 2 medium onions (thin slices) , 3 medium tomato, roughly chopped , 6-8 green chilies, sliced , 14 cup cooking oil , 1 teaspoon coriander powder , 12 teaspoon turmeric powder (haldi) , 1 teaspoon black pepper, powder , 1 teaspoon salt.

Instructions : 1. Wash bhindi with plenty of water. Dry with tea cloth or just spread in a tray for some time. 2. Cut Bhindi into 12 inch pieces, discard the head and tail. 3. In a large heavy based pan, heat oil over high heat. Add okra and turmeric powder and fry for about 5 minutes. Remove from pan and put aside. 4. Fry onion in the same oil for about 5 minutes. Add okra, chopped tomatoes, green chili, black pepper, coriander powder and salt. Cover and cook over low heat for about 15 minutes. Serve with Chapati. • Serves 4 people. • Preparation Time: 15 minutes. • Cooking Time: 20 minutes.



3. Karela
Bitter Melon

Ingredients : 4 karela, chopped , 1 onion, finely chopped , 1 green chilli, finely chopped , ½ inch ginger, finely chopped , 2 garlic cloves, finely chopped , 1 tsp fresh coriander, chopped , 3 tsp canola oil , 2 tsp besan * Spices : ½ tsp red chilli powder , 4 tsp salt to taste , 1 tsp coriander powder, ¼ tsp haldi powder , 1 tsp amchur , ½ tsp cumin seeds ,hing

Instructions : 1. Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size. 2. Remove skin of all the pieces by scraping with a sharp knife. Keep the skin aside. Slit the karelas length wise. Remove the seeds. 3. Discard the seeds if very hard, otherwise mix them with the skin scrape. 4. Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour. 5. Heat a non-sticking frying pan and add 2 tsp oil. When the oil becomes hot, put cumin seeds and hing. 6. When the seeds become dark, put onion, green chilli, ginger and garlic. 7. Cook for 2 to 3 minutes and add all the spices and besan. 8. Stir well and cook for 5 to 7 minutes until the mixture turns light brown. 9. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water. 10. Add it to the washed skin scrape above mixture and stir. 11. Wash the karelas with water. Fill the above mixture in each karela. 12. Heat a non sticking frying pan and spray oil. 13. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Allow them to cook for 5 to 7 minutes. 14. Change the side of karelas and again cover with the lid. 15. Cook for 5 to 7 minutes. Sprinkle coriander leaves. • Serve Hot.

4. Kashmiri Dum Aaloo
Deep Fried Potatoes in Gravy

Ingredients : 600 gms Baby Potatoes , 1 Cup Tomato Puree , 1 Cup Curd/Yogurt, beaten , 1 tbsp Dry Ginger Powder , 1 tsp Aniseeds , 4 tbsp Mustard Oil , 3 tbsp Kashmiri Mirch Powder (Red Chili Powder) , 1 tsp Coriander powder , 1 tsp of Hing (Asafoetida) water , Salt to taste.

Instructions : Boil the Potatoes and deep fry till they are done. Keep aside. Heat oil in a handi (pot), put Tomato Puree and spices into it. Bhunno(stir-fry) till the moisture evaporates. Remove handi from fire. Add beaten curds and cook again on low flame. Cook, stirring all the time until the gravy thickens. Add Potatoes to it. • Serve Hot. • Preparation Time : 10 minutes. • Cooking Time : 40 minutes. • No. of Servings : 6.



5. Dahi Boondi
Phulki

Ingredients : For Boondi : 34 cup basin (gram flour) , 1 level teaspoon bicarbonate of soda , 1 teaspoon salt , 12 teaspoon chilli powder , oil for deep frying , For Assembly : 1 onion skinned & thinly sliced , 2 medium tomatoes, diced , 3 green chilies chopped , 2-3 medium potatoes, boiled and cubed , 1 teaspoon salt, 1 teaspoon red chili powder , 1 teaspoon garam masala , For Yogurt Sauce : 500 grams plain yogurt , 12 teaspoon salt. , 1 clove garlic (crushed).

Instructions : Make Boondi: 1. Sift the basin, bicarbonate of soda, chili powder and salt into a bowl. Make a slight well in the centre, add 12 cup of water and beat well with a wooden spoon or electric beater. Add enough water a little at a time to make a batter the consistency of thick cream. (The batter should be thinner than pakora batter.) The mixing should be done as quickly and lightly as possible. Leave to rest for 15 minutes. 2. Heat oil in a karahi or deep fryer. Test the temperature by dropping a small amount of batter into the hot oil. It should rise to the top at once. 3. Pour batter in polythene bag and hold it like a piping bag, make about 3mm hole at the base. Pipe boondi into hot oil. Alternatively hold a perforated spoon over the hot oil. Pour the mixture little by little on the perforated spoon to make boondi. Fry to a golden color, turning once or twice. Remove with a slotted spoon, drain on absorbent kitchen paper and then soak the boondi in plenty of warm water for few minutes. Press the boondi between the palms carefully to squeeze out the water. Assembly: 4. Place the boondi, potatoes, tomatoes, green chilies and onions in a glass serving dish, Sprinkle salt, chili powder and garam masala over the boondi mixture and mix gently to coat the spices. 5. Whisk yogurt with 14 cup water, salt and garlic to make a smooth paste and pour evenly into the boondi mixture and stir gently. 6. Garnish with Chat Masala and Sweet Imli Chutney. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 15 minutes. • Serve Hot.


6. Besan Ki Roti
Gram Flour's Roti

Ingredients : 12 kg basin (gram flour) , 12 kg whole wheat flour , 12 cup oil , 2 teaspoon salt , 2-3 teaspoon chilli powder , 6 whole red chili , 12 cup coriander leaves, chopped , 4 green chilies fine chopped , 3 tablespoon dried pomegranate seeds, crushed , 2 teaspoon cumin seeds, zeera , 2 tablespoon coriander seeds , 2 medium onion, finely chopped , oil for frying.

Instructions : 1. Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes. 2. Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches. 3. Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper. 4. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp. 5. Remove from pan, smear with ghee and serve at once. Repeat with remaining dough. Did you tried our Bajray Ki Roti 6. Serve with yogurt or Raita. • Serves 6 people. • Serve Hot • Preparation Time: 30 minutes. • Cooking Time: 30 minutes


7. Mango Lassi
Yogurt Drink

Ingredients : 1.00 cup mango, diced , 1/2 cup Orange juice (chilled) , 3.00 tablespoons honey, pure , 2.00 cup milk, rich (chilled) , 1.00 pinch of rose petals (optional).

Instructions : 1. Combine mango, orange juice & sweetener in food processor. 2. Blend for 1 1/2 minutes. 3. Pour milk into processor & mix it until it has expanded & become frothy. 4. Add the mango puree. Process for about 1 minute. 5. Pour into chilled glasses. Garnish with the rose petals if you want. • Serves 4 people. • Preparation Time: 5 minutes. • Cooking Time: 5 minutes. • Serve Cold & Immediately.


8. Vegetable Biryani
Ingredients:
2 cups rice, basmati
2 medium Onions
1/2 cup oil
2 cups water
2 cups vegetables, mixed fres ( carrots
1 cup yogurt
2-3 medium tomatoes, diced
6 - cardamom
6 - cloves
1 large cinnamon stick
1/2 teaspoon turmeric
1 teaspoon garam masala

1 teaspoon coriander powder
1/2 teaspoon red chili powder
3 - green chillies
1 teaspoon ginger paste
1 teaspoon garlic paste
2 - bay leaves
2 - star anise
3 tablespoon coriander leaves, fresh
2 tablespoon mint leaves washed, fine chopped
3-4 - green chilies
How to Prepare:

1. Place rice in a colander and wash thoroughly under running cold tap. Soak in plenty of water for about 30 minutes. Thinly slice onions and keep aside.
2. Heat 14 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 3-5 minutes, until soft but not brown.
3. Add rice, carefully stir to coat rice with oil. Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium -low, cover and cook until rice are 34 cooked, stirring occasionally.
4. Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.
5. Heat 14 cup oil in medium skillet, over medium heat. Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and sauté until soft, about 5 minutes.
6. Add vegetables and stir fry for 3-5 minutes. Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp. Season with salt.
7. Pre-heat oven to 400. In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leaves and mint leaves.
8. Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.

10. Cucumber chatni

Ingredients:
1 cucumber
2 teaspoons of salt
malt vinegar
1 teaspoon coarsely chopped ginger
1 dessertspoon parsley
1 chopped green chili


How to Prepare:

Peel and slice as finely as possible 1 cucumber . Sprinkle with 2 teaspoons of salt and allow to sweat for a while. Squeeze dry and cover with malt vinegar, add 1 teaspoon coarsely chopped ginger, 1 dessertspoon parsley ,1 chopped green chili (optional). Rest for at least an hour. This can keep for a long time if stored in a cool place and provided the ingredients remain covered with vinegar.

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