Ringan no Olo - Spicy Eggplant

Ringan no Olo OR Baingan ka Bharta

1 Big Eggplant
1 Small Potato (Optional)
1 Small Onion  or  5-6  Green Onions
2 Tomatoes
Ginger 1 Inch
Garlic Cloves 2 -3
1 Green Chili
1/2 T Sp Cumin Seeds
A pinch of Hing
2 T Sp Turmeric
1 T Sp Cumin Powder
1 T Sp Coriander Powder
2 Tb Sp Paprika
Salt per taste
6-7 Tb Sp Oil
1 Whole Dry Red Chili (Optional)
3 Tb Sp Lemon Juice

• Brush oil on eggplant and roast into over at 450 F for about 40-50 minutes or until eggplant is cooked, let it cool  and remove the skin
• Boil the potato and remove the skin
• Mash the eggplant and potato
• Cut Onion, tomatoes, Green chills, Ginger, Garlic into small pieces
• Heat oil add cumin seeds , whole dry chili and garlic. Don't let the garlic get burnt
• Add hing, and onions.
• Fry until translucent, add ginger, green chili, tomatoes, turmeric, salt, coriander-cumin powder and mix well.
• Add paprika and garam masala
• Cook until tomatoes are well done.
• Add mashed eggplant and potato. Mix well and cook for 2 minutes,add lemon juice and remove from the stove
• Serve with roties/chapatis, tastes even better with Bajra Roti and Chhash (Buttermilk)

Slow Cooker Mung Dal

Mung Dal

1 Cup Mung Dal (Split Mung Beans)
1 Small Onion
1 Inch Ginger cut into small pieces
2-3 Garlic Cloves - Chopped finely
1 Jalapeno or Pepper Serrano
1 Small Tomato
6-7 Curry Leaves (Optional)
1/2 Tb Sp Paprika
1/2 Tb Sp Turmeric
1/2 Tb Sp Coriander Powder
1/2 Tb Sp Cumin Powder
1 Tb Sp Butter
Salt per taste
Cilantro For garnishing

2-3 Tb Sp Lemon Juice (Optional)

For Tempering:

1/2  T Sp Cumin Seeds

1/2 T Sp Mustard Seeds

A Pinch of Asafoetida/Hing 
1 Whole Dry Chili
3 Tb Sp Oil

• Wash Mung dal and put int slow cooker with 3-4 cups of water
• Add Chopped Onion,ginger, garlic, Pepper, Tomato, Curry Leaves, and all other spices along with butter.
• Cover and cook on slow setting for about 5-6 hours. 
• Before tempering the dal, change the setting to High
• Heat oil in a Pan and add Mustard -Cumin seeds followed by whole dry chili and Hing
• Add this oil into Dal, cover the pot and cook for about half an hour
• Add Lemon juice and cilantro, change setting to warm and serve warm with rice and chapati

Stuffed Potatoes - Bharela Batata nu Shak

Stuffed Potatoes

3-4 Medium sized potatoes
1/2 cup Crushed Ganthia  OR Toasted Besan
3-4 Cloves of Garlic
2 Tb Sp Paprika
1 T Sp Turmeric
1 T Sp Cumin Powder
1 T Sp Coriander Powder
Salt per taste
3 Tb Sp Oil (For Stuffing)
4 Tb Sp Oil to fry
2 Tb Sp Lemon Juice (Optional)
1 T Sp Sugar (Optional)
1/2 T Sp Garam Masala (Optional)
1 Tomato (Optional)
1 T Sp Garlic - Green Chili Paste (optional)
1 T Sp Cumin Seeds
Hing

• Crush the garlic cloves and mix with Paprika, Ganthia , Turmeric, Coriander-Cumn Powder, Salt, Sugar,Lemon Juice, Garam Masala and Chili-Garlic paste and Oil
• Wash the potatoes and cut in half.
• Make 2 splits in each half, stuff with the mixture
• Heat Oil in a pan and add cumin seeds, hing and potatoes.
• Cover and cook on medium flame, if you want gravy add remaining stuffing and water. 
• When it is about to be done, add tomato pieces.
• Serve hot with Chapati. 

For Variation instead of ganthiya powder use toasted besan or toasted and crushed peanuts.
You can even try crushed daliya-bhune chana (chick peas)

Kadhi - Yogurt Soup

Kadhi

In my family, we call it paki (cooked) kadhi, as we boil the buttermilk mixture and let it cook. The other one  is kachi (raw) kadhi  in which the heat is turned off right after adding buttermilk!

2 Cup Buttermilk or Yogurt

2 Cup Water

3 Tb Sp Besan/Chickpea flour

1 Paper Serrano /Jalapeno

1/2 Inch of Ginger

8-10 Curry leaves

1 Whole Dry Chili

1/2  T Sp Cumin Seeds

1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
1 Bay leave, 3-4 Whole Cloves, 1 Cinnamon stick (Optional)
Salt to taste
2 Tb Sp Sugar

2 Tb Sp Oil

1 T Sp Cumin-Coriander Powder

1/2 T Sp Garam Masala

Cilantro for garnishing (Optional)

• Whisk yogurt and chickpea flour, add water and add salt, cumin-coriander powder, chopped paper, ginger, curry leaves.
• Head oil in a soup pan, add mustard and cumin seeds. 
• After seeds crackle, add whole dry chili, bay leave,cloves, cinnamon and hing followed by the yogurt-chickpea flour mixture.
• Stir continuously to avoid lumps and boil about 10-15 minutes. When it gets little thick, it is ready!
• Add Sugar and Garam Masala. 
• Serve hot with Rice/pulav.

NOTE:

1. You can even add Turmeric
2. Skip sugar if you prefer little sour taste.
3. You can even add green leafy vegetables for variations. Cook the leafy veggies,before adding buttermilk mixture.
4. If you taste raw yogurt, then kadhi is not cooked, you may have to boil it until raw smell/taste of yogurt and besan are gone.

Tomato Chutney

Mungdal dosa with Tomato Chutney

Tomato Chutney

3 Tomatoes
2 Small Green Pepper (I used Pepper Serrano)
1/2 Inch of Ginger

1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing

1 Bay leave
Salt to taste
1/2 T Sp Sugar
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
1/2 T Sp Paprika
2 Table Spoon of Oil
Cilantro

• Cut the tomatoes into very small pieces
• Finely chop the ginger and  Pepper Serrano
• Heat Oil in a small Pan, Add mustard and Cumin Seeds. After Seeds crackle, add hing.
• Add Bay leave and chopper ginger and Pepper 
• Add Tomatoes and add turmeric and other spices.Cook until until tomatoes blends nicely (About 5-10 minutes)
• Add Sugar and turn the heat off after a minute, at last add cilantro

Chhole Chat

Chhole Chat

1 Can Garbanzo beans
1 medium size Potato
1 Small Onion
1 Tomato
2 Small or 1 big Pepper Serrano
2 T Sp Chat Masala
1/2 T Sp Garam Masala
1/2 T Sp Red Chili Powder
1 T Sp Dhana-Jeera (Coriander - Cumin) Powder
2 Tb Sp Chopped Cilantro
2 Tb Sp Lemon Juice

• Boil Potato and cut into small cubes
• Chop Onion and tomato into small pieces
• Cut Pepper Serrano into very small pieces
• Remove water from canned garbanzo beans
• Mix all the ingredients very well
• You can refrigerate the chat and serve it cold. If you wish, you can add amli chutney, green chutney acording to your taste.

Broccoli - Potato Sabji

Broccoli - Potato Bhaji

2 Big Broccolis - cut into small florets
2 medium potatoes 
1 Tomato
1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
Salt to taste
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
2 Small Pepper Serrano
5 Tb Sp. Oil

• Remove skin form the potato and cut into small cubes
• Cut broccoli into medium florets
• Heat oil in a pan, add mustard and cumin seeds 
• Add hing and Broccoli and potatoes, mix well. Let it cook until 1-2 minutes
• Add all spices and a little water enough to cook the vegetables (About 4-5 table spoons)
• When potatoes are little tender, add tomato. Cover and cook thoroughly.