Hyderabadi Bagara Baingan

Ingredients:-


Brinjal / Eggplant-12 small sizes
Oil-deep frying
Onion-1 big(chopped)
Ginger-Garlic Paste-1 tsp
Tamarind - Gooseberry size ball
Oil-3 tbsp

To be Dry Roasted  and Make into Paste:-

Ground Nuts - 1/4 cup
Sesame Seeds- 2 1/4 tbsp
Coconut -1/4 cup


For the Seasoning:-

Cinnamon Stick - 2 no small
Cloves-3 nos
Cardamom-3 nos
Bay Leaves-3 nos
Mace-3 nos
Cumin Seeds-1/2 tsp
Fenugreek Seeds-1/4 tsp
Curry leaves-few


Spice Powders:-

Turmeric Powder-1/4 tsp
Chilli powder_1 tsp as required
Coriander Powder-1 tbsp
Cumin Powder-2 ts
Garam Masal Powder-1 tsp
Salt to taste



Method:-



Soak tamarind in warm water and extract 1 cup of juice.Throw the pulp.Keep it aside.

  Dry roast groundnuts until roasted and brown.Keep it aside.Then dry roast the sesame seeds until its golden brown ,keep it aside.Then lastly dry roast the coconut for 2 minutes switch of the flame.

Now Grind everything to a past adding little water.Keep it aside.

Wash and slit the eggplants cut as four parts but don't cut at the end.

 Heat  oil in kadai  and deep fry the eggplants till it becomes soft. Keep it aside.

Heat a big pan add oil ,add the cumin seeds,cinnamon stick.cloves,bay leaves,mace,fenugeek ,hing and curry leaves, then its change the  color and chopped onions and saute till oinions turn golden brown.

Then add ginger-garlic paste ,turmeric powder,chilli powder,coriander powder,cumin powder,garam masala powder and fry for some time.

Then add the ground paste mix well.Keep stirring while frying to avoid getting burnt at tht bottom.When the paste starts sticking to the pan observe that oil starts separating-fry till ssuch time.Then add water,tamarind pulp and salt mix well.Bring the gravy to boil for 5 to 9 minutes.

Then add the fried eggplants and mix once. Simmer and cook till it leaves oil and everything gets blended well.
You can adjust the consistency of the gravy as per your preference.If you want more gravy,you can add water and get your desired consistency.

Transfer the curry to a serving bowl and serve hot with biriyani or pulao or even with withe rice or chapatis.

Mushroom Butter Masala

                               Hi Friends,
                                         Today i coming Mushroom Butter Masala.Its very tasty n yummy.My family n my friends liked very much.This curry u can prepare with paneer,chicken ,Tofu or any vegetables u like. I prepared same recipe with chicken it came very good.I hope u will try and  u will like it.

Ingredients:-

Marination For Mushroom:-

Mushroom-400 gms (cut into halved or quarter depending on their size.)
Salt to taste
Turmeric Powder-1/4 tsp
Tandoori Masala powder-1/4 tsp (any brand)


For Gravy:-

Cashews -8 - 10 ,(soaked in milk for 30 minutes and then ground to a very fine paste add little milk)
Butter / Oil-2 tsp + 1 tbsp
Cumin Seeds-2 pinches
Whole spices :-
cloves-3 nos
Cardamom-1
Cinnamon-1/2 inch stick
Ginger-1/4 inch (chopped)
Garlic-4 nos (chopped)
Onions-1/2 large (sliced)
Tomatoes-1.5 large (chopped)
Red chilli powder-3/4 tsp
Tandoori Masala Powder-3/4 tsp
Kasoori Methi -1/2 tsp (Crushed)
Sugar-1 or 2 pinch
Whole Milk / Half and half / Fresh Cream-1/4 -1/2 cup
Salt to taste
Corineder Leaves-1 tbsp (chopped)




Method:-



Mariante the mushroom pieces with salt,turmeric powder and tandoori masala powder.Set aside for 15 minutes.

Heat 1 tbsp butter in heavy bottomed pan at medium heat.Add the cumin seeds and whole spices.Saute for 3 -4 seconds.Add chopped ginger,garlic and sliced onions.

Saute until onions starts turning light golden.Add chopped tomato pieces.Saut until tomato turns mushy and oil starts separting,about 8 - 10 minutes.

Add chilli powder,tandoori masala powder.Saute for a minute or until their raw smell is gone and switch off.Set aside to cool . Once cooled , grind to a smooth paste.

Heat 2 - 3 tsp oil / butter in the same pan and shallow fry the mushroom pieces for 5 -6 minutes or until dry.Add the ground tomato-onion mixture.Mix well. Add 3/4 cup water and salt mix well, bring to a boil.
Add cashew paste and cook for a few minutes at medium-low flame.Add crushed kasoori methi and 1 -2 pinches of sugar,if using.Mix well.

Finally add milk or cream and mix.Cook for 5 minutes at low heat and switch off.

Garnish with chopped coriander leaves.Serve with pulav or naan ...

Rajma Masala / Red Kidney Beans Curry

 




Ingredients:-

Rajma / Red kidney beans -1 1/2 cup
Tomatoes-2 large (cut and pureed)
Tomato Paste-1 tbsp (optional)
Kasuri Methi / Dried Fenugreek Leaves- 1/2 tbsp (crushed)
Salt to taste

For Onion Paste:-

Onions-1 large (roughly chopped)
Garlic-4 cloves finely chopped
Ginger- 1 inch peeled and cut into pieces
Cinnamon-1 inch
Cloves-3 nos
Coriander Seeds-1/2 tsp
Cumin Seeds-1/2 tsp
Dried Red chillies-5 -7 nos
Salt to taste
Oil-2 tbsp




Method:-

 Wash the kidney beans 2 time and soak them in a bowl of water until needed.Alternatively you can soak the beans overnight or for 8 hours.


Heat a tbsp of oil in a pan and add cinnamon,cloves,coriander seeds,cumin seeds and dried red chillies.Saute them till they change color,about 1-2 minutes,on low flame.

Next add chopped onions,garlic and ginger and saute till onions turn transcendent,abut 3 minutes.Switch off the gas and let it come to room temperature.


Once the onion mixture has cooled down enough,grind them to smooth paste without any water.



Next heat a tbsp of oil in a pressure cooker and add ground mixture to it.Mix in crushed kasuri methi mix well.

 Add tomato paste and pureed tomatoes,and cook for 2-3 minutes.


Drain and add the kidney beans ,3-4 cups of water depending on how thick you want the gravy and salt to taste.


Cover the lid and place the weight on.Let it cook for 20-25 minutes or for 3-4 whistles on medium-high flame.


Serve this creamy delicious rajma masala.

Aloo Matar Curry / Potato Peas Curry

Ingredients:-

Shelled or Frozen Peas-3 cups
Potatoes -2 medium (peeled and cubed )
Onion-1 medium size -(finely chopped)
Ginger-1/2 inch
Garlic -6 cloves
Tomatoes-1 large
Cumin seeds-1 tsp
Cloves-1 nos
Cardamm-2 nos
Cinnamon stick - 1 inch
Bay leaves-2 nos
Turmeric powder-1/2 tsp
Red chilli powder-1
Red chilli Flakes-1/2 tsp
Garam masala powder-1.5 tsp
Salt to taste
Coriander leaves-2 tsp
Curry leaves-few
Oil-2 tbsp



Method:-

If you are using fresh peas,open the bean pod by pressing it ends.it will easily open up.Then open the full pod and release the peas  from them.Discard the pod cover.Keep it aside.
 

Take a  tomato blend it to a pure till smooth.

In a pressure cooker add oil ,when its hot add cumin seeds ,when they sizzle,add cinnamon,cloves,bay leaves and cardamom fry for 2 minutes.Then add onions fry till its light golden color. Add ginger-garlic paste fry for 4 minutes..Add red chilli flakes fry for a 1 minute.



Now add the potatoes and peas stir well.


Add red chilli powder,turmeric powder and garam masala powder mix well and now add tomato puree stir well.add 2 cups of water and salt to it ,Mix well. Then add coriander leaves and curry leaves mix it.

Cover the lid and cook for 2 whistles .Cool it down.
when its cook down open the lid ,if i am serving with rice i prefer this texture and when i am planning to serve it with rotis or paratha i mash 5 cubes of potatoes with the help of ladle and cook for 2-3 more minutes to achive a thicker gravy.