G : TOMATO-MUSTARD BRINJAL

QUANTITY :

Serves 4

INGREDIENTS :

Brinjals, large, 2 whole (cubed)

Mustard seeds, 1 ½ tbsp

Onions, 1 large (chopped)

Ginger ½ inch (chopped)

Tomatoes , 1 medium (chopped)

Turmeric Powder, ½ tsp

Coriander Powder, ½ tsp

Red chilli powder, ½ tsp

Salt ( adjust to taste)

Oil - 3 tbsp

METHOD :

Soak mustard seeds in ½ cup water for 1 hour. Discard the water and make a paste of mustard seeds, ginger and 2 tbsp water.

Heat oil, add chopped onions and sauté well.

Next add the mustard-ginger paste and fry well.

Add tomatoes and sauté well till tender.

Add brinjal/eggplant to it and mix well. Reduce heat.

Add salt, red chili powder, turmeric and coriander powder to it and sauté well.

Cover and cook, stirring frequently, till the brinjal becomes tender.

Check the seasoning and adjust accordingly.

Serve hot with rice or chappatis/rotis.

STUFFED MASALA BRINJAL

QUANTITY :

Serves 5

INGREDIENTS :

Brinjals, 10 (choose fresh and small ones)
Tomatoes, 1 large (finely chopped)
Onions, 1 large
Chilli powder, 1 tsp
Green chilli, adjust to taste
Oil, 6 tsp
Mustard seeds, ¼ tsp (whole)
Cumin (jeera), ¼ tsp
Turmeric powder, ¼ tsp
Coriander leaves-, 2 tsp (finely chopped)

Stuffing mixture :

Peanuts/cashew nuts, 6 tsp
Coconut, 2 tsp (grated)
Ginger-garlic paste, 2 tsp
Garam masala, 1tsp
Salt to taste

METHOD :

Wash the brinjals without removing the stem. Slit them vertically and horizontally like a plus sign (starting from the other end of the stem) without breaking them into halves.


Grind the ingredients to a fine paste.. Stuff the paste into the brinjal slits.

Heat oil.

Add mustard seeds and jeera.

When the former begin to splutter, add onions and green chillies.

Saute till well mixed and then add the brinjals and the remaining paste.

Fry for some time and add the chopped tomatoes, turmeric powder, chilli powder, salt and half a cup of water.

Cook covered on low flame and keep stirring gently every 5 minutes, taking care not to smash the brinjals.

This takes a long time ( almost 30 minutes) to cook.

Remove from heat when brinjals are tender and when the oil begins to separate out.

Garnish with coriander leaves.

Serve hot with rice/ rotis.

G : JEERA PANEER

This one's a legacy from Ma, the fate of whose dishes depends invariably on her moods. But it seems she was in a good mood when she bequeathed this gem to me, for it turned out amazingly well, the very first time I tried it out. Actually, K's college batchmate Prasenjit and his wife Gopa, who had recently moved from Michigan to New Jersey, were expected for dinner one evening. The menu was simple : chicken biriyani, chilli prawn, chilli paneer and icecream. K went out in the evening to buy a couple of things and enquired whether I needed anything, to which I offered a confident negative. However, the moment I started making preparations for the paneer (everything else had been cooked by then), I was annoyed to discover that we were out of soya sauce. This recipe saved the day, especially since I'm not the type to try out my culinary experiments on my guests. I suggest you don't do it either, unless you're really out to scare away your friends !


QUANTITY :

Serves 4


INGREDIENTS :

Paneer 500 gm.
Capsicum/bell-pepper, 1 whole, thinly sliced
Ginger, 1 tbsp
Cumin (whole, roasted and grinded), 1 tbsp
Cumin Powder, 1 tsp
Black pepper, adjust to taste
Salt, adjust to taste
Sugar, 1 tbsp
Milk, 1 cup.
Garam Masala, 1 pinch
Oil

METHOD :

Heat oil. Fry paneer cubes till golden. Retain the oil.
Keep the paneer immersed in mildly hot, salted water for about 20 mins.
Re-heat the oil.
Fry capsicum/bell-pepper at low heat till soft.
Add roasted cumin.
Stir till well mixed.
Add ginger and cumin powder.
Stir well at low heat till well mixed.
Add milk slowly, while stirring.
Allow milk to boil for 5 mins or until concentrated.
Add salt, sugar and green chilli.
Cook on low heat till the gravy is thick in consistency.
Add drained, pre-fried paneer.
Cook uncovered for 5-7 mins.
Add garam masala and pepper.
Remove from heat when paneer is soft and well cooked.


The best part about this dish is how fast you can usher it up in...which is nominal !