Month: November 2018

Ingredients:

• 1 cup flour
• 1 cup powdered sugar
• half cup  vegetable oil
• 3 eggs
• 1 tsp baking powder
• 1tsp coffee powdwe dissolved in 1 tbs warm water,
• half tsp cinnamon powder. 

Cooking Method:

Beat eggs till light and fluffy with beater at high speed for 45 sec. Add sugar gradually and continue beating, till mixture is creamy. 

Mix flour, baking powder and cinnamon powder. Add dissolved coffee to the egg mix, then fold in ( gently mix with hand) the dry flour mix to the egg mix till uniformly mixed. 

Pour into greased cake cup moulds about three quarter full. 

Pre heat micro wave in convection mode at 180 deg. Bake the cup cakes for about 15 to 20 min.

Ingredients:

• Egg plants ( 2 big or 3 small ) cut into  long big pieces
• whole garam masala  ( 3 cardamom,3cloves, 1 piece cinnamon, 1 piece mace, 1 big bay leaf)
• 2 tbs grated onion
• ginger paste
• garlic paste
• little kasoori methi leaves
• little mustard
• little cumin seeds
• little  coconut powder
• hing
• roasted peanut paste
• little tamarind paste
• turmeric powder
• cumin powder
• coriander powder
• Kashmiri mirch powder
• oil
• salt

Cooking Method:

Fry the egg plants lightly and keep aside. 

To some oil, add pinch of hing, whole  garam masalas, little mustard , cumin seeds, bay leaf and saute a little. in low flame. Add grated onion  and lightly fry. Add little ginger paste and garlic paste and saute a little. Mix appropriate quantity of turmeric, cumin, coriander, mirch with small amount of water  and add to the cooking vessel. Saute again.

Mix coconut powder, some peanut paste,  tamarind paste with some water and  add to the above mixture in vessel. Add appropriate quantity of salt and water for gravy. Mix well  in low flame.  Be careful so that the mixture does not get burnt. 

Add the fried egg plants, little kasoori methi leaves and bring the mixture to a boil in high flame. Cover  and cook in low flame for 5 min.  You can add water according to the amount of gravy needed.  Bagara Baigan is now ready. You can have it with biryani, rice or chapati.

Ingredients:

• Potato  (5) medium size
• 2 and half tbs poppy seed
• 1 medium size onion
• 1 small green chilli
• little turmeric powder,
• oil
• salt. 

Cooking Method:

Cut the potatoes in medium size cubes. Grind the poppy seed and green chilli with little water to make a paste. Finely grate the onion. 

To some oil in a vessel, lightly fry the potato pieces and keep aside. Lightly fry onion, then add fried potatoes and poppy seed paste and saute for a little while. Add little turmeric powder and salt. Add some water, bring it to a boil and cook for 10 min in a covered vessel in low flame. Open lid and make a dry prep.