Pan Fried Okra
Ingredients •Fresh okra, heads and tip trimmed off…………………………900 gm •Chickpea flour(besan)……………………………………………..3Tbsp •Red chili...
Potato & Okra in Yogurt Sauce
Ingredients Vegetables: • 4 Tbsp Ghee/oil for pan frying • 1 Tsp cumin seeds • 1½ Tsp turmeric powder • 2 medium sized potatoes, peeled and cut in cubes • 300 gm okra cut into 1-in pieces • ¾ Tsp salt Yogurt Sauce: • 3 C yogurt • ½ Tsp yellow asafetida powder • ½ Tsp garam masala • ½ Tsp paprika • ¾ Tsp salt Preparation 1. Heat 2 Tbsp of ghee/oil in pan over moderate heat. Add the cumin seeds when they darken add half of the...
Succulent Eggplant & Paneer Cheese in Spicy Tomato Glaze
Ingredients: • Ghee for deep-frying • Black mustard seeds – 1½ tsp • Minced fresh ginger – 2 tsp • Minced fresh green chili – 1 tsp • Yellow asafetida powder – ¼ tsp • Tomato puree – 2 cups • Turmeric powder – ¼ tsp • Ground coriander – 1 tsp • Paneer cheese from 2½ litres milk, pressed and cut into 1.5 cm cubes, (recipe follows) • Eggplant, cut into 1.5 cm cubes – 1 large • Garam masala...
Braised Brussel Sprouts
Ingredients: • Brussels – 7 cup • Ghee – 4-5 tbsp • Hing – 1/4 • Ground coriander – 1/2 tsp • Black pepper – 1/4 tsp • Water – 1 1/2- 2 cup • Salt, as desired Preparation: 1. In a frying pan on high, chaunce in the hot ghee the hing and then the coriander and pepper. 2. Add the brussels and stir fry a few minutes until they begin browning. 3. Add water and cover. Cook on high heat until the water...
Cauliflower and potato Surprise
Although this was one of four cauliflower and potato vegetables served at a recipe testing banquet, it was unanimously voted the favorite. It is indeed popular through out much of North India, this version a long-time secret from the Shashi gupta family of Kurukshetra. I noticed that although undeniably rich, it is always one of the first to disappear at holiday dinners. I often use homemade yogurt, or good commercial yogurt like...
Baked Eggplant Puree with Seasoned Yogurt
Eggplant bharta, in one form or another, is a national favorite of India. I learned to make this variation during my first Bombay residence in the kitchen of the Kalish Seksaria family. The cooks excel at several regional cuisines, and this Punjabi-style presentation was a favorite of hosts and wood fire until they nearly fell apart. Chilies and seasonings gave the dish a feisty punch, and the yogurt added creamy distinction....