Archive for the ‘cookery’ Category

Stuffed Eggplants

Ingredients  Bharva baingan

  • 1/2 Lb Small Round Eggplants

            For Stuffing 

  • 4 Tbsp Coriander seeds 
  • 4 Tbsp Sesame Seeds 
  • 5 Tbsp Ground Roasted Peanuts
  • 1 Pinch Backing Soda
  • 2 Tbsp Dry Shredded Coconut
  • 1 Tsp Turmeric 
  • 2 Tsp Salt
  • 1 Tbsp Crushed Garlic Cloves
  • 1/2 Cup Chopped Fresh Coriander Leaves 
  • 1 Tsp Garam Masala 
  • 1 Tsp Red Chili Powder
  • 2 Tbsp Peanut Oil Or Corn Oil
  • 2 Tbsp Jaggery  Or Brown Sugar
  • 2 Tbsp Tamarind Pulp
  • 2 Tbsp Poppy Seeds

            For Tempering 

  • 4 Tbsp Oil
  • 1 Pinch Asafetida 
  • 1/2 Tsp Fenugreek
  • 1 Spring Curry Leaves 


  • Slit eggplants by making two cuts lengthwise,at right angle to each other, leaving stem intact. 
  • Dry roast coriander seeds, sesame seeds, peanuts, Poppy seeds and shredded coconut separately and coarsely grind to make coarse paste. 
  • Add crushed garlic, chopped coriander, salt, turmeric, garam masala, pinch of soda, Poppy seeds and 2 Tbsp of oil. 
  • Mix and loosely stuff it in slit made earlier in eggplants. 
  • Add jeggery and tamarind pulp to the left over stuffing along with little water to make thick sauce. Keep aside for later use. 
  • Now in a heavy bottom pan heat 4 Tbsp oil and when at right temperature add fenugreek, asafetida and curry leaves. 
  • Fry for few seconds and add stuffed eggplants. 
  • Reduce heat to low, cover pan with thali and put some water in thali so as to cook eggplant with their own steam. 
  • Add little water if bottom dry and starts to stick. Cook on low heat until eggplants tender. 
  • Stir or rearrange eggplants by tossing whole pan rather than using spoon. 
  • When eggplants are tender pour jeggery tamarind mixture over eggplants and cook for few more minutes. 

Serve hot with Roti, Paratha , nan or rice.


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Spicy Rajma


  • Rajma 1/2 kg Rajma
  • Tomatoes 1/2 kg
  • Chilli seasoning
  • 1 Teaspoon Jeera
  • 1 Teaspoon Mustard seed
  • Salt
  • One large onion
  • One lime
  • Coriander


  • Dice onions and Tomatoes finely. 
  • Take a wide but shallow nonstick pan, add about 5 tablespoons of oil. 
  • When the oil is hot add jeera and mustard seeds, when they start popping add the onions. 
  • When the onions area little cooked, add diced tomatoes and rajma. 
  • Put a lid on the pan and cook for about 15 min. 
  • Add fresh lime juice, Chilli seasoning and salt. 
  • Stir thoroughly. 

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mango drinks

Antioxidant, fibre-rich, sweet and juicy mango, considered the ‘king of fruits’, is the most beloved fruit to us at home. Can you imagine yourself sitting under the shade of a tree on a hot sultry day sipping a glass of chilled mango lassi? Its pure bliss! The essence of this enticing wonder, Aam ki lassi, adds a breath of freshness and its delightful sweetness enlivens our palate craving for more.

Ripe mangoes from our backyard gardenMango Lassi

Aam Ki Lassi Recipe

Preparation: 5-6 mts

Serves 4-5 persons



1 1/2 cups ripe mango cubes

1 cup curd/yogurt

1 tbsp sugar or 2 tbsps honey (adjust according to the sweetness of mango)

1/2 cup water (add more water for a thinner consistency)

1/2 cup crushed ice cubes

mint leaves for garnish (optional)

1 Whip the above ingredients in a blender for a little less than a minute. Adjust the consistency of the smoothie according to the variety of mango used. If its a juicy variety, it will yield a thicker smoothie. Add more water and adjust sugar accordingly, for a thinner consistency lassi.
2Serve chilled, garnish with mint leaves.

Another very popular, warm weather quencher is, Mango milk shake. Prepared with minimum effort, it serves as a lazy summer meal or brunch and sure rejuvenates me on a hot day. With a strong mango flavor and undertones of cinnamom, its cool, refreshing and low on calories.:)

Mango Milk Shake Recipe

Preparation: 5-6 mts

Serves 4-5 persons


2 cups ripe mango cubes

1/2 lt low fat milk

1 1/2 tbsps sugar (adjust)

pinch of cardamom pwd (optional)

1/2 cup crushed ice cubes

1 Blend the mango pulp along with a cup of milk for 15-20 seconds.
2 Add the remaining milk, sugar, cardamom pwd and crushed ice and blend for another 30 seconds and serve chilled.

Mango Milk Shake
Mango milk shake

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Banana Crumble Muffin
Eggless Banana Crumb Muffin


Banana muffins batter before baking  Banana muffins batter topped with crumble
Banana muffin batter and with crumb topping before baking


Preparation: 10 mts, Baking: 20-25 mts

Makes approx 12 muffins



4 very ripe large bananas, mashed

1 cup all purpose flour (maida)

1/2 cup whole wheat flour (atta)

1/3 cup unsalted butter, melted

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon pwd

1/2 cup brown sugar

1/4 cup white sugar

2 tbsps yogurt

1 tsp vanilla essence

1/2 cup chocolate chips (optional)

For crumb:

1 1/2 tbsp brown sugar (I used demarara sugar)

1 tbsp all purpose flour

1/2 tbsp butter

1 Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
2 In a large bowl combine the flours, sugars, baking powd, baking soda, cinnamon pwd, salt and chocolate chips. Use a whisk to combine. Set aside.
3 In another bowl combine the mashed bananas, yogurt, butter and vanilla. With a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick. Do not over mix the batter.
4 Prepare crumb by combining together the brown sugar, flour and butter. Keep aside.
5 Spoon the batter into the prepared muffin liners half way through and sprinkle some crumble on top of each muffin. Bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean.
6 Place on a wire rack to cool and remove muffins from pan. Serve warm or at room temperature.

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Crispy Karelas

  • 3-4 karelas
  • 1 tbsp oil
  • 1/8 tsp turmeric powder
  • pinch asafoetida
  • salt to taste
  1. Thin-slice the karela into rings. Do not discard the seeds unless they are hard or discolored.
  2. Heat the oil in a kadhai or small wok
  3. Add the asafoetida and the turmeric powder
  4. Add the karela rings and sprinkle salt over them
  5. Cook on medium to low heat, stirring every so often, until the karela is crispy

It is believed that every part of a plant has some nutritional value and that skins, peels, seeds (soft) should not be discarded. Therefore the karela is not soaked in salt water and then squeezed to reduce its bitter taste.

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