EggPlant Black Pepper Fry/ Baigan KaliMirch Wale

Check the eggplant i'm growing this summer . The variety is called dancer. We brought the plant at farmers market. Two other varieties are also growing in my garden those i have started from seeds and so they have not yet started producing fruit.

There are a lot of people who don't like Eggplant. But sometimes simple preparations like this may change your view about this humble vegetable.My in-laws side there is an aunt who cooks baigan almost everyday because thats what her sons like :)

Brinjal - 1 cup cubed to 1'' pieces

Green Pepper - 2 chopped fine

Black Pepper - 1/2 tsp

Tumeric -1/4 tsp

Salt

Oil - 2 tsp

Mustard Seeds - 1/4 tsp

1. Heat oil in a pan and mustards when they crackle add everything together one after other and cook on high for 2 min.

2. Then lower the flame , mix lightly and cover and cook for another two minutes.

3. Uncover and cook till done ,mixing now and then light handedly now and then.

4. Serve it Chappati or rice

Quick Cauliflower Fry

There are so many preparations of gobi and but this the quickest one to make i bet.

Whenever i'm in hurry to make something quick that goes with paratha for breakfast this is what i will do.

You can cut the cauliflower into small florets the previous night itself if you like. i used to do this when i was working.

Cauliflower floret - 4 cups

Green Chilli chopped -2

Ginger Grated - 1/2 tsp

Coriander Leaves - 2 tsp chopped fine

Mustard seeds - 1/2 tsp

Oil - 1 tbsp

Tumeric - 1/4 tsp

Salt to taste

1. Heat oil in a pan on medium flame and add mustard seeds and let it crackle.

2. Add salt ,tumeric , florets,green chilli , ginger and cauliflower .

3. Mix everything well and cover and cook for 3 min.

4. Remove the lid , lower the the heat and allow it cook for 5 more minutes.

5. When done add coriander leaves and serve.

This recipe can be done in over too. After step to throw everything in a oven proof dish and cook at 450 F till its one to your liking.

Methi Paratha

Today my sister asked me for Methi Paratha recipe and that inspired me to write it down.

I love  recipes that use methi leaves but the only problem is picking the leaves,its a time consuming job. You can use the tender stems too but for paratha and pulav it is best to you

the leaves only.

Atta  /Wheat Flour  - 1 cup 

Methi Leaves           - 1/2 cup washed dried and  chopped fine

Green Chilli paste  - 1/2 tsp

Jeera/Cumin seeds - 1/2 tsp

Tumeric Powder     - 1/4 tsp

Besan (optional)     - 2 tbsp

Oil                             - 2 tbsp

Water                       - 1/4  to 1/2 cup

salt to taste

1. Mix  atta , tumeric, salt ,cumin and  1 tbsp oil(optional)  with clean hands.

2. Add chilli paste , methi leaves  to atta mixture and mix it well.

3. Now start by adding 1/4 cup of water to the atta and make a dough using more water if needed.

5. Leave the dough to rest of half and hour.

6. Divide the dough into 5 equal parts and make round balls by rolling it between your palms.

7. Now take one ball , press between your palms and make a disc, dip in into dry flour and your rolling pin make a circle appox  6-8 inch in diameter.

8. If you make roti or chappati at home the step 7 is easy.

9. Heat a skillet and cook the Paratha on both sides with little oil on each side as you cook.

7. Serve with fresh curd and pickle.

If you cannot find fresh methi leaves where you live you can use 1 1/2 tbsp of kasuri methi.