Kadai Baigan

                                   "Kadai Baigan"

Ingredients:

• 6 small size baigan
• 1 capsicum
• 4-5 finely chopped tomatoes
• 1 tbsp freshly made ginger garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/3 tsp red chilli powder
• 1/2 tsp crushed coriander seeds
• 1/4 tsp musturd seeds
• 1/4 tsp cumin seeds
• 1-2 bay leaf
• 3-4 cloves
• 1/2 tsp garam masala powder(optional)
• 4 tsp oil
• salt as par taste
• pinch of hing
• handful of chopped coriander leaves
• oil for deep frying baigan
• 1/2 tsp butter

Method:

• Deep fry washed baigan and keep them aside.
• Take 1 1/2 onion and capsicum..cut them into medium size pieces. Take lil oil in pan and saute onions and capsicum in it.. until they get little soft and crunchy.keep them aside.
• In a same pan add remaining oil hing and cumin and coriander seeds.. bay leaf, clove..saute..once they brown add remaining chopped onions.When onions turns pink in color add ginger garlic paste and saute till raw smell goes off.
• Now add all spices like turmeric powder, cumin and coriander powder,red chilli powder and salt.cook them till they loose oil..Now add chopped tomatoes.
• Cook until tomatoes become masy..at the end add fry baigan and onion and capsicum...mix well.
• Add butter..it will give nice texture to your gravy..cook it on slow to medium flame for 4-5 mins.
• Switch off flame and add coriander leaves.  
• 

Rajasthani Pyaz ki kachori

                                      "Pyaz Ki Kachori"

Ingredients

For Dough:

1 cup maida
3 tbsp oil
salt to taste

For Stuffing:

2 large onion finally chopped
1 patato boiled and peeled
1 tbsp oil 
1/2 tsp musterd seeds
1/2 tsp cumin seeds
1tsp fennal seeds
1 tsp coriander seeds
1 tsp dry mango powder
1/2 tsp red chilli powder
1/2 tsp ginger garlic paste
1/2 tsp kasorri mathi powder
1 tsp beasan roasted

Oil for deep frying.

Method:

For Dough:

 combine all ingredients in a bowl and kneed into stiff dough. cover the dough with wet cloth for 15 mins.

For filling:

. In a pan heat oil..add cumin seeds,musturd seeds,fennal seeds and coriander seeds. saute a little.
. Add ginger garlic paste..saute for a while now add chopped onion..cook them until they become golden brown in color.
. add all spices along with boiled patatos and besan..mix well.
. mash the mixture..and cook for couple of mins.
. let it cool.

For kachori:

. divide dough in equal size of balls.

 . Take a dough ball..shape it like small bowl..add stuffing to it and cover it.

.   Roll the ball with light hands and make a circle..

. Heat oil in a pan..Deep fry kachori in slow to medium flame till golden in color.

.If you want your kacori really crisp then fry it only slow to medium heat.

Pindi Chole

                                 " Pindi Chole"

Ingredients :

2 cup white chana (soaked overnight in water)

2 tbsp oil

1 tsp carom seeds (ajwayan)

1 inch cinnamon stick

1 balck cardamom

1 bay leaves

3-4 papercorns

2 clove

1 tsp tea

muslin cloth

2 green chilli slit

1 tbsp ginger and garlic paste

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp amchur powder

salt par taste

black salt 

1 tbsp tamarind powder

Mathod:

1. In a cooker add overnight soaked chole with lots of water..with potli of muslin cloth..

    for potli....in muslin cloth put tea, clove,papercorns, bay leaf, black cardamom, cinnamon stick..and make a potli with it.

Put this potli into cooker along with lil salt. take 2-3 whistle...After some time cooked chole will look like this.

2. Put this chole into fire..allow them to boil..

 Add all spices to chole..like turmeric powder, red chilli powder,coriander and cumin powder, amchur.

3. In a pan add oil..after heating oil..add ajwain.ginger and garlic, add slit green chilli..

add put this tadka to chole.

4. allow this mixture to boil..add little water into it..add little black salt and salt. let them boil for 5-6 mins in medium flame.

5. Add tamarind pulp into it.again cook it for 2-3 mins.

chole is ready to eat.