Wash the baingan, wipe dry it.
Apply little oil on its surface all around and roast it over the flame, turning around on the fire, till whole of its outer surface turns blackish and flaky.
Peel off the burnt skin of the roasted baingan.
Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil.
Mash everything well, leaving no lumps of unmashed baingan.
Pickle masala esp.
mango or red chilly pickle masala is also added to this bharta to enhance the taste.
Serve with daal-rice, khichdi or stuffed parathas.
Set oven to broil on high. Grease the Egg Plant with some oil, poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor.
Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preferance.
Put some oil in ...
lour dough to make aaloo ka paratha.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1)\tWash the brinjal and make two criss cross slits in it. Do not cut the stem, the brinjal has to be joined even after it is slit. You need to have a brinjal that is quartered but still joined at the stem.
2)\tPour 300 ml water into the wok and add the brinjals, tamarind paste and turmeric powder.
3)\tRoast the gramflour, fennel powder and chilli powder on low fire, until light brown in colour. Keep stirring the powders continuously, as long as it is on the gas burner. Remember we do not want to get a burnt taste.
4)\tOnce browned, ...
Wash the tomato, wipe dry it.
Apply little oil on its surface all around and roast it over the flame, till whole of its outer surface turns blackish and flaky.
Peel off the burnt skin of the roasted tomatoes.
Add onion, ginger, garlic, dhania patta, salt, and 1 tbsp uncooked mustard oil.
Mash everything well, leaving no lumps of unmashed tomato.
Serve with daal-rice, khichdi or stuffed parathas.
Roast the eggplant in a 400\u00b0F oven for 45 minutes or until soft.
While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
Saute for 5 more minutes.
Cool and scoop the eggplant from the peel.
Mash or blend until smooth.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
Serve warm with toasted pita or naan.
shallow fry the baigan slices in 2 tblsp oil and keep aside.
heat the remaining 2 tblsp of oil in a wok and put in the asafetida and cardamoms. mix salt and other ground spices in curd together and beat well to smoothen it up.
in the spluttering cardamoms, add this curd and keep stirring for about five minutes.
now add the baingan and cook for another two minutes so that they absorb the flavor.
garnish with coriander and serve.
ice homemade icecre.
This recipe takes 5 -- 39 gram individual
ith yours. Please use the recipe as a guideline and work
uffed.
Spoon tomato conserve (recipe #263129) on top of each
Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.
Recipe from: http://www.robertochicco.com/international/ann/lodchong_eng.htm.
Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
Garnish and serve.
To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.
Mix salad dressing according to directions on package.
After washing and draining meat, place in flat casserole dish.
Pour dressing over meat; place in refrigerator for at least 6 hours. The longer it marinates, the more tender the meat.
Place meat and vegetables on shish-ka-bob stick and grill about 12 minutes per stick, turning a 1/4 turn every 3 minutes.
If fresh mustard greens are used, remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Thaw the frozen mustard greens, if used.
Place mustard greens, red chilli, spinach and salt in a heavy based saucepan and cook over low heat for about an hour or until the leaves are very tender, stirring occasionally. ( The leaves will release water during cooking. Add more water if it dries up quickly.)
During cooking mash the leaves with a saag masher or a wooden spoon against the sides of the saucepan. ( ...
of coconut milk and Tom Ka Paste in a medium pan