egg plant/Baingan raita

anyone who loves egg plant/Brinjal will definitely relish this recipe.A very easy side dish for any lunch/dinner party.


Ingredients:
Eggplant – 1, cut into circles
Oil – 3 Tbsp
Mustard Seeds – 1/4 tsp
Garlic – 1 tbsp, minced
Turmeric Powder 1/4 tsp
Red chilly powder 1/4 tsp
Green Chili – to taste, for garnish
Salt – to taste
Yogurt – 2 cups
Cilantro/Coriander leaves – for garnish, finely chopped

Method:
1. Marinade egg plants with salt,turmeric,garlic minced and red chilly powder for 10-15 min,This step will extract the water  and leaves the easy to be cooked
2. Heat Oil in a non-stick pan.
3. Add Mustard Seeds, chopped green chilies and allow them to pop.add marinated egg plants one by one.
4. Reduce heat to low, cover and cook eggplant until tender.
5. Remove Eggplant into a bowl . Allow it to come to room temperature.
7. Add Salt to Yogurt and mix well. Add cooled Eggplant into the yogurt and mix well.
8. Garnish with Cilantro (coriander leaves).

vegetable raita

add diced cucumbers,onion very small chunks,green chillies pcs,tomato pcs,apple pcs in plain yogurt.

add salt and pepper.

tangy dip

Ingredients

Yogurt 1 cup

tomato sauce-1/2 cup

mayonnaise-1 cup

lemon juice-2 tbsp

salt and pepper

Mix all the ingredients and it is ready to be served with wide variety of food from pakoda to burger.

tomato chutney....an old recipe from my grand ma

Its a typical chutney with ripe tomatoes and a mixed version of Bihar and Bengal...

this yummy goodness tastes its best with everything.with paratha ,poori, sandwiches, pakora...

it requires very less and easily available ingredients which we usually have in our kitchen.

Ingredients:-

1.Red tomatoes -500 g

2.saboot zeera-1 teaspoon

3.lal mirch whole-2 pcs

4.tejpatta-2

5.salt 2 teaspoon

6 sugar-1 cup

7 jaggery-1 cup

8.oil-2 teaspoon

Method:-

1.put the oil in kadahi,add zeera,lal mirch,tezpatta.let it cracle.

2.put tomatoes diced unevenly.

3.add salt and cover the kadahi so that tomatoes release water.

4.after 20 mins add sugar and jaggery.

5.simmer it 30 mins on low heat till the consistency is like jelly.

6.serve hot or cold as side dish.