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Baingan
Ki Kachri (Serves 4)
Ingredients
1
medium round baingan - washed & cut into thin slices (15 slices)
1 tsp kuti laal mirch (red chilli flakes)
4-5 tbsp atta (whole wheat flour)
3-4 tbsp oil for shallow frying
Method
1.
Sprinkle 1 1/2 tsp salt on baingan ke slices, leave to sweat
for 15-20 minutes. Drain out water. Pat dry.
2.
Spread them on a plate. Sprinkle red chilli flakes and some
atta on the slices. Overturn the slices and sprinkle more
red chilli flakes and atta on the other side too. Keep aside
till serving time.
3.
At the time of serving, heat 3-4 tbsp oil in a frying pan
or tawa.
4.
Fry 4-5 baingan slices at a time till crisp on both sides.
Turn with the help of a chimta (tongs) or a knife to make
it brown on both the sides.
Dum
Aloo (Serves 8)
Ingredients
6
regular or 16 baby potatoes (chhote aloo)
6 tbsp oil
2 moti illaichi (black cardamoms), 1 dalchini (cinnamon)
2 onions -- chopped roughly
2"piece ginger -- chopped
(12 to 15 pieces) 2 tbsp cashewnut pieces -- soaked in water
for 15 minutes.
3 tbsp curd
3 tomatoes
1 green chilli
1/4 tsp haldi
1/2 tsp dhania powder
3/4 tsp red chilli powder
3/4 tsp garam masala
2 tsp salt
2 to 3 tbsp freshly chopped coriander
Method
Peel
the potatoes. Cut into 4 pieces if regular ones or leave whole
if baby potatoes are available.
Deep
fry potatoes on medium flame till golden brown and till they
feel soft when a knife is inserted in them. Remove from oil
only when well cooked. Keep aside.
Soak
kaju in dahi for 15 minutes. Grind together to a fine paste.
Grind
the onions and ginger to a paste. Keep onion paste aside.
Grind
the tomatoes and green chilli to a fine paste.
Heat
6 tbsp oil. Add moti illaichi and dalchini. Wait for a minute
and add the onion paste. Stir for 5-7 minutes on low flame,
till oil separates and onions turn golden brown.
Add
haldi, dhania powder, red chilli powder, garam masala and
salt. Cook on low heat till well browned.
Add
the freshly pureed tomatoes. Cook till dry and oil separates.
Add
dahi - kaju paste. Cook for 4-5 minutes till oil separates.
Add
enough water ( about 21/2 cups) to get a thick gravy. Boil.
Add
fried potatoes. Simmer on low heat for 5 -7 minutes till the
potatoes are well coated withmasala. Add chopped coriander
and serve.
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