Baigan Bharta (Brinjal Masala Fry)

Baigan Bharta is a very simple dish. Its one of the Subjis we can make for Chappathi or Parota.

Cooking Time: 30Mins

Ingredients:

Brinjal(Small)                      4-6

Onion                                  1/2 Finely Chopped

Tomato                               1 Finely Chopped

Green Peas                          1/2 Cup  

Cumin Seeds                       1/4tsp

Turmeric Powder                 1/2tsp

Green Chilli                         1

Ginger Garlic Paste              1tsp

Asafoetida                           a Pinch

Garam Masala Powder         1tsp

Red Chilli Powder                 1tsp

Coriander Powder                1tsp

Cumin Powder                     1/2tsp

Salt                                     to taste

Oil                                       2tbsp

Coriander Leaves                 few

Preparation Method:

1. Cut Brinjal slightly in the middle. Boil Brinjal and   Green Peas together in Water with little Salt for 10mins.

2. Peel the skin of the Brinjal and cut into pieces.

3. Take a Kadai and add Oil. Add Cumin seeds,Asafoetida and Onion. Saute Onion till it becomes translucent.

4. Add Salt to the Onion and add Ginger Garlic Paste.Add Tomato and saute it till it Oil comes out.Also add sliced Green Chilli.

5. Add all the Masala powder. Add Salt if needed. Add the Brinjal and Green Peas. 

6. Mix well and garnish it with Coriander leaves. Keep on stove for 3mins and remove it. Add little Lemon Juice.

Aloo Gobi Peas Fry

Aloo as one of the ingredients in any of the Subzis is the best one for Chappathi & Parotha.

Cooking Time: 30Mins

Ingredients:

Potato                        1Big No. or 2Small Nos.

Cauliflower                 1/2 No.

Peas                           1/4Cup

Onion                         1/2Cup Finely Chopped

Ginger Garlic Paste     1tsp

Red Chilli Powder        1tsp

Coriander Powder       1tsp

Cumin Powder            1/2tsp

Turmeric Powder         a pinch

Cumin seeds               1/2tsp

Asafoetida                   a Pinch

Green Chilli                 1No.

Garam Masala Powder 1tsp

Coriander Seeds          few strands

Oil                               2tbsp

Salt                             to taste

Preparation Method:

1. Cook Aloo,Peas and Cauliflower in water. Cauliflower cooks faster, therefore cook it separately.

2. In a heavy bottomed pan, add oil. Add Cumin Seeds, Asafoetida, Onion. Fry Onion till it becomes golden brown. Add Ginger Garlic paste and Green Chilli. Saute it till the raw smells leaves.

3. Add Red Chilli Powder,Cumin Powder, Coriander Powder,Salt, Garam Masala Powder and mix them. Add the cooked Potato,Peas and Cauliflower and fry them with the masala for 4mins.

4. Garnish it with Coriander leaves.

Channa Masala

Channa Masala is the best gravy to have with Poori.

Cooking Time: 30Mins
Ingredients:

Channa Dhal (Chick Peas) 2cups (Soaked for 2hours)

Onion (Big)                       1No.

Tomato                             1No.

Ginger Garlic Paste            2tsp 

Cumin Seeds                     1tsp

Green Chilli                       1No.

Chilli Powder                     1tsp

Coriander Powder             1tsp

Jeera Powder                    1/4tsp

Bay Leaves                       1No.

Cinnamon Stick                 1No

Star Anise                         2Nos.

Cloves                              4Nos.
Salt                                   to taste 
Coriander Leaves               few Strands

Oil                                     4tsp

Preparation Method:
1. Soak Channa Dhal in water for 2hrs. Pressure Cook Channa Dhal for 5Whistles.Add little salt while cooking.
2. In a heavy bottomed pan, add oil. Add the Garam Masala ingredients,Cumin seeds and Chopped Onion. Add very little salt.Saute them till the Onion turns golden brown.Add Ginger Garlic Paste and saute it till the raw smell leaves. Now add Turmeric Powder.
3. Add Tomato and saute them till it mashes well.Add Green Chilli. Add the Chilli Powder,Coriander Powder, Jeera Powder.Add little water. Don't make the mix dry.
4. Finally add Channa Dhal and required amount of Water. Boil it for sometime.Check for Salt & taste.At the end add Coriander leaves and little lime juice.

Tips:
1.Use the Channa Cooked water for cooking.
2. Channa Dhal should not be over cooked.

Mushroom Gravy

Mushroom Gravy can be had with Chappati, Dosa, Parotta. 

Cook Time: 20Mins

Ingredients:

Mushroom                    20Nos.

Onion Big                     1/2No.

Tomato                        1No.

Ginger-Garlic Paste      1tsp

Green Chilli                  2Nos.

Cumin Powder              1tsp

Pepper Powder             1tbsp

Turmeric Powder          1Pinch

Coriander Powder         1tbsp

Curry Leaves                1Strand

Salt                               to taste

Oil                                1tbsp

Coriander Leaves          1/4Cup

Preparation Method:

1. In a pan add oil, Green Chilli, Curry Leaves for 25sec. Add Onion and fry till translucent. Add Ginger-Garlic paste and fry till the raw smell leaves. Add tomato and saute it for 3mins.

2. Add Mushroom, Coriander Powder, Turmeric Powder, Cumin Powder,Pepper Powder,Salt and mix them well. Saute it till Mushroom is cooked in Medium Flame with little Water. Garnish with Coriander leaves.