Aloo Baingan Bartha

Ingredients:-

Big Baingan - 1

Boiled potatoes - 3

Onion - 1 big chopped

Tomatoes- 2 chopped

Ginger and garlic paste - 1 teaspoon

Haldi powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Coriander powder - 1 teaspoon

Salt - According to taste

Oil - 2 tablespoon

Ghee/ Butter - 1/2 teaspoon

Cumin seed - 1 teaspoon

Green chili - 2 chopped

Method:-

Smoke the baingan thoroughly over the stove by using oven. Remove the skin and mash it. Mash the boiled potatoes also. Heat oil in a pan when it is hot then add cumin seed. When it starts to splutter then add onions and fry it till it become brown. Then add green chili, ginger garlic paste, tomatoes and all the spices powder and fry it in a medium flame until the masala starts leaving some oil. After that add mashed baingan and potatoes and cook till dry. Add ghee/ butter in it and mix it. Leave it for 5 mins.

Enjoy with paratha.

French Toast

Ingredients:-

Bread - 6 slices

Egg - 3

Onions - 1 small chopped

Salt - According to taste

Oil - to fry

Red chili powder - 1/3 teaspoon

Method:-

In a bowl beat the egg nicely then add onions, salt, chili powder and mix it well. In a frying pan add oil when it is hot dip the bread slices into the egg bowl and then put it in a pan in a high to medium flame. When both side of the bread is brown then it is ready to serve . Enjoy with sauce.

Puri and Aloo Curry

Ingredients:-

Atta - 2 cups

Oil - 1-2 teaspoon

Salt - 1/3 teaspoon

Ajwain seed - 2 teaspoon

Water as needed

Oil - deep fry

Method:-

Mix the all the ingredients in a large bowl except water. Add water little by little to make a smooth but firm dough (firmer than regular roti dough). Leave it for 30 mins. Take about 1 tablespoon of dough at a time.Roll it into a thin circle( using some more atta to help in the rolling process) and deep fry it on each side until the puri is puffed and golden. Drain well on some paper towel and serve hot.

Ingredients for Aloo Curry:-

Aloo - 3 medium size (peel it and cut into cubes)

Onions - 2 - 3 medium size chopped

Tomato - 1 chopped

Ginger and Garlic paste - 1 teaspoon

Cumin seed - 1 seed

Dry red chili -1

Haldi powder - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala powder - 1teaspoon

Red chili powder - 1 teaspoon

Salt - According to taste

Water for gravy - 2 Cups

Garam masala seeds:-

Bay leave - 1

Cloves - 2

Cinnamon stick - 1

Cardamon seed - 1

Oil - 2 tablespoon

Method:-

Heat oil in the pan. When it is hot then add all the garam masala seed, cumin seed and dry red chili. Onces the seed starts to splutter than add onions in it and fry it until the onions become brown. After that add aloo and fry it for a min or 2 in a high flame. Then add all the masala powder, tomato and salt and fry the masala until the tomato start leaving oil in a medium flame. Then add water in the pan and turn you gas in a high flame. Cover the pan. When the water start to boil then turn your gas in a medium to low flame and cook it for 20 - 25 mins. Stir occasionally. After 20 - 25 mins aloo curry will be ready. Serve it with puri.

Aloo Baingan curry

Ingredients:-

Baingan - 6 to 7 nos. (cut into thick slices)

Aloo - 3 medium size ( peeled and cut into cubes)

Salt - According to taste

Dry Red Chilli - 1

Ghee/Butter - 2- 3 tablespoon

Garam masala powder - 1 teaspoon

Haldi powder - 1 teaspoon

Coriander powder - 1teaspoon

Cumin powder - 1 teaspoon

Red chili powder - 1 teaspoon ( according to your taste)

Water for gravy - 1 Cup.

Method:-

Heat the pressure cooker add ghee/butter in it. Then add dry red chili and mustard seed. When the seed starts to spullter then add aloo and baingan in the cooker and fry it in a high flame for a min. or 2. After 5 mins add all the masala powder and fry it till the masala start leaving oil in a medium flame. After that add water and salt in it and mix it well. Close the pressure cooker and turn your gas in a high flame and wait for 1 whistle. After 1 whistle turn off the gas and remove the pressure cooker from the gas and wait till it cools down. Serve it with rice, roti and paratha.

Enjoy.