Ringan Nu Bharathu (Olo)

Ringan Nu Bharathu (Olo)

Pre-preparation Time: 10 Minutes

Preparation Time: 20 Minutes

Servings: 2

Ingredients 

Bhartha Ringan (Aubergine) : 1 Medium size (almost 200 grams in weight)

Onions: 2 NOs

Tomatoes: 3 Nos

Garlic Cloves - 15-20

Green Chilly - 3 - 4 Medium

Turmeric Powder: 1 tspn

Hing Powder: 1 tspn

Salt to taste

Kitchen King Masala: 2 tspn

Red Chilly powder: 2 tspn

Oil: 2 Tbspn

Coriander Leaves to garnish.

Method

1. Roast the Eggplant:

• Wash and pat dry the eggplant.
• Make rando slits on the eggplant using knife and apply a little oil.
• Insert Garlic cloves in the slits.
• Roast it directly over the gas flame or in an oven until the skin becomes black and wrinkled and the inside turns soft.
• Take out all burnt garlic cloves and finely chop them.
• Allow the eggplant to cool, then peel off the burnt skin and mash the pulp well. Keep aside.

2. Prepare the Masala:

• Heat oil in a pan.
• Add cumin seeds and let them splutter.
• Add finely chopped burnt garlic, green chilly and sauté for a few seconds.
• Add finely chopped onions and sauté till they turn golden brown.
• Add finely chopped tomatoes and cook until they turn soft and mushy.
• Add turmeric, red chilly, coriander powder, and salt. Mix well and cook till oil separates.

3. Combine with Eggplant:

• Add the mashed eggplant to the cooked masala.
• Mix everything well and cook for about 5–7 minutes on medium heat.
• Add kitchen king masala and mix again.

4. Garnish and Serve:

• Garnish with fresh coriander leaves and onion Rings.

Serve it HOT.

Enjoy !!!

Have it with "Bajra no Rotlo" and "Masala Chhash"...

Kashmiri Aloo in a Curd Gravy

Kashmiri Aloo in a Curd Gravy

Pre-Preparation: 10 Minutes

Preparation Time: 15 Minutes

Servings: 2

Ingredients

Baby Potatoes: 500 Grams

Curd: 1 Cup

Oil to fry potatoes

Hing Powder: 1 tspn

Cumin seeds: 1 Tbspn

Kashmiri Red Chilly powder: 2 Tbspn

Turmeric Powder: 1 tspn

Ginger Powder: 1 tspn

Cardamom & Long Powder: 1 tspn

Coriander Powder: 1 tspn

Salt to taste

Water(if needed): 1/4 cup.

Coriander Leaves to decorate.

Fresh Creme to decorate.

Method

Par boil the baby potatoes(just for few minutes make sure they are not too much soft). Peel the skin off and fork them well.

Deep fry all the potatoes till golden brown.

In a pan, heat 2 Tbspn of oil.

Add Hing powder and cumin seeds to it. Let them simmer.

Add Turmeric powder, coriander powder.

Add whipped curd into it. Now add ginger powder, cardamom&Long powder, salt to taste and in the last Kashmiri Red Chilly powder. Let it cook for a while.

Add fried potatoes to it. Add water and Close the pan with lead. Cook for another 10 -15 minutes, till the gravy is reduced. 

Take this potatoes with gravy in a serving bowl.

Top it with fresh coriander greens and  fresh Creme.

ENJOY !!!

Caffé Latte

Caffé Latte

Preparation Time: 5 Minutes

Servings: 2

Ingredients

Full Cream Milk: 3/4 Cup

Fresh Cream: 1/4 Cup

Honey: 1 tspn

Sugar: 2 Tbspn

Coffee Powder: 2 Tbspn

Water: 1/4 Cup

Method

In a sauce pan, Heat milk just till it warms somewhat. Add Sugar in that.

Add Honey and fresh Cream to it and whip it with the electric whipper in the increasing speed method at least for 2-3 minutes. Make enough of foam in the milk. 

In an other pan, brew coffee (Heat 1/4 water and add all coffee powder. Heat it till 1 simmer.)

In a serving cup (I used Martini glass, instead of traditional coffee mug), take freshly brewed coffee first.

Now, slowly keep on adding foamed milk to it.

On the top, spread that foam of cream.

Sprinkle some coffee powder on it.

Serve it HOT !!!

Enjoy :-)

Tomato Onion Chutney

Tomato Onion Chutney

Preparation Time: 15 Minutes.

Servings: 4

Ingredients

Fresh Tomatoes: 3 Medium

Chopped Onion: 2 Medium

Garlic Cloves: 6-7

Red Dry Chillies: 2 Nos.

Urad Dal: 1 Tbspn.

Chana Dal: 1 Tbspn.

Oil: 2 Tbspn

Mustered Seeds: 1 tspn

Salt to Taste

Curry Leaves: 5-6

Method

Heat Oil in a pan.

Add Urad dal and Chana dal and roast them till brown.

Add Chopped Garlic, dry Red Chilies, and roast them altogether again for 1 minute.

Add Chopped Onion and saute them till it becomes light pink and Translucent.

Add pinch of salt and chopped tomatoes to it and saute till they are soft.

Switch off the Gas.

Let it cool for 2 minutes.

Take this in a mixture Jar and add pinch of salt to that. Make a very soft paste.

Take this mixture into a bowl.

In the same pan, Heat 1 Tbspn of oil. Add pinch of asafoetida, mustered seed and curry leaves to it.

Simmer it on the chutney.

Mix it well.

The very tasty South Indian Tomato Chutney is ready to serve.

Best goes with all type of Dosa, Idli, Paddu, Rice... and many more south Indian dishes.

ENJOY !!!

It can be stored in a air tight jar almost for a week.

Kiwi Fruit & Apple Shots

Kiwi Fruit & Apple Shots

Preparation Time: 10 Minutes

Servings: 4 

Ingredients

Kiwi Fruits: 2

Apple: 1 Medium

Sugar: 1 Tbspn

Salt to taste (Pinch)

Lemon Juice: 1 tspn

Soda water: 1 Cup

Method

Pill Two Kiwi Fruits and a medium sized Apple.

Chop  Kiwi in Big Cubes.

Take Kiwi cubes into a Mixture Jar.

Add pinch of salt, lemon juice and 2 Tbspn finely chopped apple.

Blend it in a smooth paste.

In a flat plate, Spread Sugar crystal. On the edges of the serving shot glasses, apply Lemon. And then rotate those edges into the sugar crystals.

Add few chopped apple cubes first into the shot glass.

Add that Smooth paste of Kiwi fruit.

Fill the shot glass with Soda water.

Have it quickly. 

ENJOY !!!