Culinary Series – Simple and delicious Baingan Bhaji

So Jiggy came over to Mumbai the other day and as usual displayed her lowwee and talent for cooking. I got inspired enough to click pictures of all that we managed to make that day 🙂 ..So here is a series of recipes all of which came out really well.

To begin with here is a super simple and delicious baingan(brinjal) recipe to go with roti or paratha or rice.

Ingredients :

Bharta Baingan (The large brinjal) –  1

Tomatoes – 2

Hing (asafoetida)

Methi (fenugreek) Seeds

Sarson Ka Tel (Mustard Oil)

Turmeric powder

Red chilli powder

Dhania Powder (Or use Sambar Powder if you have that)


Method :

Dice the brinjal into big pieces and keep aside

Heat 2-3 tbsps of Mustard Oil for atleast a minute before throwing in 1 tspn of Methi Seeds and a tspn of Hing.

Stir for 30 seconds and add in the Brinjal.Stir it so that the oil covers a bit of all the pieces.

Now cut the tomatoes and toss them into the Kadai.

Put in all the other masala – Turmeric Powder, Dhania Powder (or Sambar Powder), Chilli Powder, Salt to taste

Cover it and let it steam for 10-15 minutes (Or until the brinjal is done).

Tada.Thats it…Slurrpp..It was so easy to make and I loved its taste…It has no onions a no frills kinda sabji and yet I could eat the sabji as it is and still not get enough of it! 🙂 Do give it a try with Mustard Oil…I usually don’t like the  smell of sarson ka tel..but with this it really brings out the baingan flavor and the sarson ka tel flavor is very subtle 🙂 .

Here is a snapshot of the dish..I was surprised I saved some of it for the photograph ..Baingan is seriously driving me crazy these days..I need more baingan recipessssss…


A Quick Veggie Thai Green Curry!

I always crave for certain foods and Thai cuisine is one of them (inspite of being a veggie).  I just love the green papaya salad, their tom kha soup and the thai green curry. I finally decided to give a go at making a Thai green curry with most of the “present-at-home” ingredients. The only thing I needed to go to the market was the Lemon grass stalks and they were surprisingly easily available. So here is my recipe for a quick thai green curry ..which turned out quite decent (I was surprised too!!)

Quick Vegetarian Thai Green Curry – Serves 2

Grind to a paste :

3-4 Small Green Chillies

Half a bunch of coriander – Stalk and Leaves

1 inch piece of normal ginger (Instead of Gallangal or the thai ginger)

Lemon Rind (Just peeled two pieces of 1’inch skin off the normal lemon – instead of Kaffir Lime Leaves )

3 Shallots (i.e baby onion or sambar onion as we get here)

2 tbsp Coriander Seeds

1 tbsp Black Peppercorns

Lemon Grass Stalk ( 2-3 leaves cut should be fine)

3-4 Garlic Cloves


Olive Oil

2 tbsps of coconut milk to get a decent liquified mixture

(I used the “Homemade” brand of Coconut milk)

For the Veggies :

I used

1 diced carrot

3-4 baby corns diced

1 yellow/red pepper

8-9 beans cut into halves

1 Potato

Frozen Peas – 3 tbsp

Half an onion

Tofu/Paneer (I used 3-4 cubes of paneer)

Method :

Put all the veggies (except the bell pepper) in a pressure cooker and take it down just as it is going to whistle.

Quickly Run the cooker under some water to let the steam off , so that the veggies have a bit of crunch in them.

Then use  1 tbsp of olive oil in a frying pan and let the bell pepper and some onion fry until translucent.

Add in the ground paste and the coconut milk until you have the light green color that you want. (Be generous with the coconut milk). I used 1 entire pack of the “homemade” coconut milk. Once it starts boiling, add in all the veggies.Put in some paneer/tofu too. Tofu would give a better “thai” taste than paneer, but according to availability you can use either.

Also add 2 lemon grass stalks at this stage and put in some dried basil on top and let the entire thing simmer for 5-10 minutes.Add Salt according to taste and a 2 tsps of sugar for that slightly sweet taste.

And well, thats it! You have your quick thai green curry.

Here’s a snap shot of how it looked in the end. Not bad for the minimal effort which went in! 🙂

Italiano Cookingo :)

Okay so I got inspired by all these recipe blogs (thanks to the latest addition by Pleeyums) and decided to post my very own recipe with some photos to go along with it. I spent all of yesterday clicking the ingredients in good looking bowls before I did my usual mixing and mashing.  🙂

This time I decided to try out some “international” recipes and I went with three bean salad,  pasta, garlic bread and  mango mocktail.

Let me start off with the recipe for the Mexican Three bean salad.

For the dressing :

3 tbsp vinegar

3 tbsp olive oil

1 tsp jeera powder

1 tsp black pepper powder

1 tsp  of Mixed Herbs

1 tsp of basil leaves

1 clove garlic

1 tbsp lemon juice

Pinch of red chilli powder

1 tsp sugar

Salt to taste

For the Salad :

1 cup of Rajma (kidney beans), Green Chana and Kabuli Chana

2 tbsp of frozen corn

2 tbsp of cut onions

Method :

Mix in all the ingredients for the dressing

Soak the beans for 3 hours or more and then pressure cook it for 3 whistles.

Mix the dressing with the salad and voila..Sooper tasty Three Bean Salad

Next was the Pasta.Now here  is the recipe for making  Fusilli with Baby corn and Capsicum in Tomato Sauce


For the sauce :

4 chopped tomatoes

2 small cinnamon sticks

2 cloves garlic

2 green chillies (according to taste)

Pinch of mixed herbs and basil leaves

1 tsp sugar

2 tsp salt

For the pasta – veggies :

4 baby corns – slit into 4 pieces each

1 capsicum – thinly sliced

1 onion – thinly sliced

2 garlic cloves – chopped finely

Method :

For the fusilli –

Boil the fusilli in water with some salt according to instructions on the package till it becomes soft . Add some olive oil in the mixture before boiling so that the pasta does not stick together.

For the sauce –

Use some olive oil to fry the onions, garlic, green chilli and cinnamon stick for 2-3 minutes before pureeing it using a blender. Add the salt,sugar, some basil leaves and mixed herbs.
Let ithe mixture simmer on the stove until the volume reduces to just above half.

Fry all the vegetables – Onion , Capsicum and Babycorn seperately in olive oil adding some salt according to taste.

Mix the vegetables to the sauce and let it simmer for a minute or two.

Mix the Pasta with the vegetable and tomato sauce mixture and tadaaa..

Yummy Pasta all ready to be eaten.

Oohh I also made some simple garlic bread – using a toaster and mixing crushed garlic with butter and my very original Mango Mocktail using

1/2 cup Tropicana Mango juice

a dash of lemon juice

a dash of Kissan pineapple squash

1/4th cup water

Serve chilled with lots of ice.

It was a really good accompaniment with the pasta, garlic bread and the three bean salad.

Hope you try it out and enjoy it as much as I did ..and Atul (my husband) also agrees  (He better!)

Recipe : The only Dish I can make :D

Hello..I thought I should enlighten people on how to make Pasta with white sauce real quick and with minimal ingredients.

I have successfully christened this baby of mine as B'chamel Macaroni..(Sounds really "authentic " doesnt itt? :D)

Ingredients :

Milk – 1 cup
Wheat Flour / Gram Flour – I never really measure stuff so – how much ever
is required to make the paste thick
Oregano – 1 packet (You get many small packets when you order
Pizza from Pizza HUT :D)
Onion – 1 (Optional : IF you have the patience to cut)
Garlic – a pinch for that flavour
Pepper – a pinch for that flavour
Macaroni – 1 cup
Butter/Cheese (In negligible amounts , if you are health-obssessed)
Vegetable Stock – a pinch (Again Optional, if you happen to have it with u)
Salt to taste

Procedure :

1. Start with boiling the milk . Simultaneously boil the macaroni too in another

2. Add some butter,cheese,flour and some crushed pepper into the boiling milk and
stir it making sure its thickening
3. If you have the patience, then cut onion and fry and add a pinch of garlic

You can add the veggie stock at this stage

(You can add the pinch of garlic after crushing it in step 2 also)

(For Variations you could add some tomato sauce to the boiling milk too)

4. Mix the thick milk paste (also called bchamel sauce), boiled macaroni and the fried onions.

Sprinkle Oregano generously and some chilli flakes (again courtesy
Pizza Hut 😀
) if you are the "spicy" kind and mix well
5. Tadaaaaa…Pasta Is Ready to be eatenn 😀

Ahem ..Try it out and in case you dont like it..Dont come after ME 😉