Eggplant Cooked in Yogurt

I saw this recipe in of the cooking show. I have tried this recipe many times over and I love it. Why I love it because of its simplicity and easy to make. Yes of course!! it tastes delicious every time. Try it out.

Ingredients:
14 ounces small eggplants, thinly sliced into rounds

Good pinch ground turmeric

salt

1/2 teaspoon red chilli powder

2 tablespoons vegetable oil

9 ounces plain yogurt

1 to 1 1/2 teaspoons sugar

1 rounded teaspoon cumin seeds powder

Handful fresh cilantro leaves, chopped, for garnish

Method:

Dust the eggplants slices with the turmeric, salt, and 1/4 teaspoon red chilli powder.

Heat the oil in a large, nonstick frying pan and fry the eggplant pieces until soft (you may have to do this in two batches). Set the fried eggplant aside.

In a bowl, beat 3/4 of the yogurt with the sugar, salt, and the remaining red chilli powder. Pour the mixture into a small saucepan and heat gently, stirring often to prevent the sauce from splitting or breaking, for about 5 minutes.

Stir in the ground cumin and the fried eggplant slices. Heat gently and stir to combine.

Stir in the remaining yogurt, check and adjust the seasonings, as necessary and garnish with the fresh chopped cilantro.
Add the fried eggplant slices which were kept aside slowly into the sauce. Cook for a minute then remove it from the stove.

** eat it with plain rotis or naan.

Corn Kebabs

The addition of rice flour makes these kebabs more crispy and they also absorb lesser oil when deep fried. You can make these kebabs ahead of time, store them refrigerated and deep fry them just before serving.

Ingredients:

1/2 cup white corn (makai ke dane)

1/4 cup capsicum , finely chopped

2 green chillies, finely chopped

3 tsp rice flour (chawal ka atta)

salt to taste

oil for deep-frying

For serving

Green Chutney

Method"

Purée the corn in a blender, without using any water, to get a coarse paste.

Combine the corn, capsicum, green chillies, rice flour and salt and mix well.

Divide this mixture into equal portions. Shape each portion into a round, press the rounds lightly to make flat kebabs.

Deep fry the kebabs in hot oil till they are golden brown.

Drain on absorbent paper.

Serve hot with green chutney.

Chatakedar Paneer

As the name suggest, this dish is very hot and spicy. It is a nice, dry preparation. 

Ingredients:

400 gms paneer , cut into 25 mm (1”) cubes and deep-fried
1 tbsp oil
1/2 tbsp green chilli paste
1/3 cup finely chopped tomatoes
2 1/2 tbsp tomato puree
1 tsp chilli powder
1 1/2 tsp coriander (dhania) seed powder
1 tsp pav bhaji masala
1/2 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1 tbsp lemon juice

Method:

Heat the oil in a kadhai, add the green chilli paste and sauté for 30 seconds.

Add the tomatoes, tomato puree , chilli powder, coriander seeds powder, pav bhaji masala, dried fenugreek leaves and salt, mix well and cook on a medium flame for 3 to 5 minutes, stirring once in between.

Add the fried paneer cubes and sauté for 2 to 3 minutes on a medium flame.

Remove from the flame, add the lemon juice and mix well. 

Serve hot.

** It can be eaten as a chat.