Another popular Indian dish is the Eggplant Masala. We’re confident you’ll love this tasty treat – it’s ideal before you head off to your usual casino night out or trip to the movies with friends. It can be knocked up very quickly with ingredients close to hand.

Ingredients

• 1/2 Kg. Small Long-shaped brinjals/eggplants (Baingan – Indian Eggplant)
• 2 Onions
• 6 Tomatoes
• 1 Small Garlic
• Whole Black Pepper
• Cumin Seeds
• Methi (Fenugreek)
• Curry Leaves
• Oil for frying
• 1 1/2 Teaspoon Vinegar
• Ghee

Method
# Cut Brinjals into Half from the middle.
# Fry the Brinjals in oil.
# Brinjals are not to be fried for long so take them out and keep them aside.
# Take some ghee in a pan and put in Onions, Garlic, Cumin Seeds, Methi(Fenugreek), Curry Leaves, Salt to taste, Black Pepper, Red Chilli Powder, Haldi.
# Fry for 2-3 minutes and put in Brinjals and Tomatoes
# Put in a little of water to make gravy.
# Let it simmer for 10-15 minutes.
# Add Vinegar to it and keep it for a while before serving.

Tags: vindaloo, gosht, murgh, indian curry, dosa, desi, handi, tikka masala, kebab, naan

Even though tamarind is referred to as indigenous to India, but it travelled all the way from Africa or most precisely Sudanese and adjoining region. It was also known a long back in Egypt and Greece.  The husk looks vaguely like a withered and dried feves (fava beans). When the husk is removed, it reveals the sticky brown pulp with the seed. The pulp is revered for its souring quality and is one of the most staple ingredients of South Indian cuisine.

Even though extracting the pulp from the seeds can be a little tough but it is worth all the effort as using the fresh has definitive benefit against the readymade paste but to confess tamarind concentrates have become very popular over the years. Even though exclusively used for its souring properties, it also exhibits some medicinal properties like a potent fighter against digestive disorders, the leaves also is said to have anti malarial properties when taken as an herbal infusion.

The recipe which we have included here is one of the most famous tangy chutney eaten during all festivals where it enhances so many of the culinary delights.

Tamarind chutney

1 cup tamarind
1/2 cup dates deseeded
1 cup jaggery
2 cups water
2 nos. red chili whole
1 tsp fennel seeds
1 tsp salt

METHOD:
Soak the tamarind in equal amount of warm water to release the pulp. Work slowly until all the seeds are removed.  Place the tamarind, dates, jaggery and water in a deep boiling pan. Slowly bring to boil, add red chili, fennel seeds and salt, reduce to simmer for 10-12 minutes until chutney starts to come together. One of the tricks to know whether the chutney is ready is to coat the back of the spoon thinly; if it does it is ready. Cool to room temperature, then store in clean airtight container and refrigerate.
Use with chat, aloo tikki, dahi bhalla etc.

Regards, Kuntal

Tags: naan, karahi, idli, indian food, kulfi, tikka masala, chettinad, gosht, bhatura, palak

Simple Yoghurt appetizer made from Tiny Dumplings of Besan (Chickpeas flour) put in Yoghurt.

• 600 ml Yoghurt
• 1/4 tea spoon pepper
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon chopped fresh mint or coriander

Method

Soak the boondi in water for about 10 minutes.
Squeeze lightly and set aside.
Beat the yoghurt smooth with fork, add the salt, pepper and sugar and stir until the sugar dissolves.
Fold(put in and mix well) the moist boondi in yoghurt.
Refrigerate. Sprinkle with chopped mint or coriander leaves.
Serve chilled.

Tags: gosht, chana, karahi, vindaloo, dhokla, kulfi, tikka masala, tandoori, curries, idli