Aloo Baingan

Aloo baingan sabzi is one of my favorite vegetable and best thing about this very easy to make and that any way you make it, it turns out so good.

 Ingredients: 

 Brinjals/ Baingan (cut into medium pieces)

 Potato large or 2 small ones (peeled & cut into small pieces)

Finely chopped onion -1.

Tomatoes -2 chopped.

Garlic Paste -1 tsp.

Ginger Paste -1 tsp

Red Chilli Powder -1 tsp

Turmeric Powder)- 1/4 tsp

Cumin Powder -1 teaspoon

Cumin Seeds  -. ½ tsp.. Salt (to taste)

 Oil -2 tablespoons

Chopped Coriander -1/2 cup.,

Ginger julienes ( cut into thin strips) for garnish.

Garam Masala -1 Tbsp

Method:

1.Heat Oil in the pan and add the Jeera seeds ( Cumin Seeds) and stir they become brown..

2.Add the garlic pasteand Ginger paste.

3.Then Add in the chopped onions and fry onions until they are golden brown.

 4.Add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft.

5. Add the turmeric powder  and the Garam Masala and stir for a minute.

6.Add the Jeera Powder and stir for 1/2 a minute.. Add the Coriander powder and stir for 1/2 a minute.

7. Add the potatoes and fry for about 5 minutes.. Add the Baingan pieces and fry further for 5 minutes.

8.The potatoes and the Baingan will still be hard so add 2 cups of water ..

9.Let the water get a boil and then lower the heat.. Stir the mixture and cover and let it cover on low heat.

10After about 5-8 minutes of cooking check if everthing is cooked otherwise cover the pan and let it cook further.

11 Once done, garnish it with chopped coriander and Ginger Julienes.. . Enjoy this sabzi with Rice Parantha or Roti

Mango chunda

Hot Sour Sweet Mango Pickle from Gujarat:

Mango chunda is a preserve that is common to all Gujarati households.Chunda is a judicious combination of grated mangoes and sugar, the quantum of sugar used determined by the sourness of mangoes. The traditional preparation of chunda is time consuming, , the pickle is kept out in the sun for 20-30 days to 'cook'. Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent! Since most of us don't have the time.I used to do chunda in cooking method. here is a quick and less time consuming version of the recipe.

Ingredients

Raw Mango-1 Kg

Salt-1 teaspoon

Sugar-1 and 1/2 kg

Haldi-1/2 tsp

Red chili powder-2-3 Tb sp

Roasted and crushed jeera/ cummin seeds-2 Tbsp 

Method: 

1.Wash ,wipe dry , peel and grate mango.

2.Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.

3.Add the sugar little by little(2 tablespoons at a time)  to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved.

4.. Once the sugar is dissolved, put the mango-sugar mixture into a large, heavy-bottomed pan and set up to cook on medium heat. Stir often till the sugar turns syrupy and small bubbles appear on the surface of the mixture.. I should get to a one-thread consistency.

5. Remove from the flame and let the mixture cool completely.

6.Add chilli powder and cumin seeds and store in a sterilised glass jar. Store upto 1 year in cool dry place.

7. Chunda is now ready to be served with chapatis,thepla and fulkas etc.

Traditional Method:

In a huge vessel or glass jar mix the shredded mangoes and sugar and allow to cook in the sun. Do not seal the jar but tie a cloth on the mouth to keep out the dirt. Put it in direct sunlight till you get transaparent raw mango shreds and the mix is sticky like honey yet crunchy in taste. Every day put the jar in the sun and in the evening bring it indoors to mix it well. Do not leave the jar out at night as dewdrops might get into it and that will spoil the preserve. Once the mix is stringy and finally you are ready to store it for the year mix in the salt, chilli powder, and cumin seed powder.

Brown Chick Peas Curry /Kala Chana Masala

Brown Chick Peas Curry or Kala channa masala curry is a homey dish which is very nutritious and a rich source of protein and fiber .It is my favorite legume which is a regular preparation at home. We love this dish with some hot rice or with chapatti. Simple to make and with abundance flavor.

Ingredients:

Dry brown Chana/chickpeas (garbanzo beans) - 2 cups

Onion - 1 large

Tomato puree – ½ cup

Ginger garlic paste - 1 tsp

Oil - 3 tsp

Cinnamon stick- small piece

Bay leaves-2

Turmeric - 1/4 tsp

Garam Masala -1 tsp

Red chilly powder - 1 tsp

Jeera/cumin powder - 1 tsp

Dhania powder - 1 tsp

Salt as per taste

Coriander

Method:

1.Wash and soak the Kala Channa overnight (at least 8 hours).in lots of water.

2.In a pressure cooker, add the Kala Channas, Water and 1 tsp of Salt and cook on high.

3.Allow it to whistle 3 times and then lower heat to a simmer and cook for another 45 minutes.

4.Once done, turn off the flame and Check to see the Channas are cooked.

5.Heat the oil in a large saucepan over a medium heat. Add the bay leaves and cinnamon and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn. 

6.Add the onions and fry, stirring frequently, for 6-8 minutes until they are golden brown.

7.Add the ginger garlic paste and fry. Then Add tomato puree and fry again for 4 mins.

8.Now add all the masala - garam masala, Jeera powder, dhania powder, turmeric,  Red chilli powder

9.Mix well and add 1 tsp of Salt and cook till the oil separates from the mixture. 

10Then Add the cooked chickpeas and mix well and cook for 10 mins.

11.Add Coriander for garnishing Serve hot with Rice, Chapatis or Rotis.

Microwave Khaman Dhokla

Microwave Khaman Dhokla:

Khaman Dhokla is a traditional Gujarati savory Snack which is steamed and the dal batter is made from bengal gram flour or Besan infused with a sugar-lime juice solution to give it that authentic street taste and it is tempered with a mustard seeds, curry leaves and little flavored oil. Out of the many varieties of dhokla, Besan dhokla is the easiest to prepare at home and it tastes simply great.  I made this dhokla in Microwave .It comes out soft and it tastes simply great. In our home everyone loves dhoklas. Instant microwave dhokla is really an instant and delicious snack.

Ingredients:

Besan Flour-1 cup  

Citric Acid Crystals, you can use lemon juice instead-1 tsp

Pinch - Soda Bicarb or ENO

Sugar-2 tsp

Salt-1 tsp

Water-1 cup

Warm oil-1 tbsp

For the tadka and sugar solution:

Oil-1 tbsp

Mustard Seeds-1 tsp

Chopped Cilantro-Handful

Grated coconut- ½ cup

Curry Leaves

 Lime juice-1.5 tbsp

Sugar-1 tbsp

Water-4-5 tbsp 

Method:

1.Grease a glass tray & keep it aside.In another bowl mix besan,curd,salt,lime juice,sugar,grated ginger & green chillies. and add water little by little, mixing with other hand so as to prepare lump free batter.

2.Let the batter rest for 20 minutes, covered. In a small bowl, take lemon juice and add 1 tsp oil to it.

3.Add eno fruit salt and mix quickly to this batter and mix it well & pour it immediately in the greased tray.Microwave it for 3 minutes. Insert a tooth pick to check it’s done.

4.Microwave on HIGH for 2 minutes or until the surface no longer looks very wet. Let the bowl stand for 2 more minutes.

5.At this time, the dhokla cake will leave the sides of the bowl. Invert onto a serving dish.

Meanwhile, prepare the tempering. Heat 1 tbsp oil, then add mustard seeds, green chilly &pinch of asafetida.

6. Take the tempering off the heat, stir in 2 tbsp minced cilantro and pour the tempering mixture over the dhokla.

7.Cut into desired shape & garnish it with grated coconut and chopped coriander leaves. Serve with white (coconut) chutney / green (dhania) chutney

8.Enjoy with a hot cup of tea, perfect for snack time or anytime...

Eggless Mango Cake With Mango Frosting

Love can be expressed in many ways. One of the ways I express my love for my dear daughter  is by baking for them my special birthday cake. As Mango is in the season, so I came up with this recipe off adding mango pulp and I baked some Mango Cake with Mango Frosting for my daughter's birthday . The cake was also very moist and delicious. My daughter liked the cake and that was nice but what was best of all was seeing the happiness on her face makes me happy. Happy Birthday to my sweet Princess!

 Ingredients:

All purpose flour-1cup

Baking powder-1tsp

Baking soda-1/2 tsp

Cardamom powder-1 tsp

Condensed milk-1/2 cup

Mango puree-1 1/2 cups

Butter-1/4 cup

Vanilla essence-1 tsp

Milk-40ml

Method:

1.Sift together the  flour, milk powder, baking powder, and baking soda.

2.In a vessel mix condensed milk, mango puree, butter, vanilla essence and beat together until well-mixed

3.Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter.If  the consistency is too thick then add milk.Do not over mix or over beat.

4.Bake in a Preheat the oven to 180 C Grease a 8" cake pan and now pour the batter and bake about 20 minutes or until a toothpick inserted in the center comes out clean.

Mango Frosting:

Heavy whipping cream-1 Cup

Sugar-1/3 Cup

Mango ½ to ¾ th cup

1. Beat whipping cream on medium speed for about five minutes, until soft peaks form and add sugar.

2. Cut up your mango, being sure to remove all skin.

3. Then, use a food processor or blender to turn your mango into a pulp.

4. Add the mango to the whipped cream.5.Be sure to keep refrigerated.

6. Frost the cake after they completely cooled. Before storing, be sure cake is completely cool; they will become sticky if covered while warm. Covered, 2 to 4 hours and then frost.

7. Place cake rounded side down, on cake plate, spread about 1/2 cup of frosting to within 1/4 inch of edge.

8. Coat side with very thin layer of frosting to sealing crumbs.

9. Swirl more frosting on side, forming a 1/4-inch ridge above top of cake.

10. Spread remaining frosting over top of cake, just meeting the built-up ridge around side. Make attractive swirls or leave the top smooth for decorations or serve as desired