Eggplant Curry (Bagara Baingan)

Difficulty 4- Special Ingredient needed, Grinding Required, Time Needed

Here's an excellent eggplant curry I made recently.

Comments

Post a Comment

Popular posts from this blog

My Recipies and Cooking Class Notes

Here is a link to a PDF containing all of my recipes. And here you will find my notes from a recent Indian cooking class.  They contain an overveiw of Indian cooking techniques, spices, equiptment and basic types of food.   I'd love your feedback.  Please feel free to leave a comment. 
Read more

Fish Fry 2

Difficulty Rating 2 (grinding required) Poppy seeds – ¼ cup Coconut powder – ¼ cup Cumin powder – 1 tsp. Coriander powder – 2 tsp. Ginger garlic paste – 1 Tbsp. Flour – 2 Tbsp. Turmeric – ½ tsp. Salt to taste Lime (or lemon juice) – about 2 tbsp. Curry leaves– 6-8 (optional) Coriander leaves (optional) Chili powder – 1 tsp. (adjust to taste) Fish fillets (Mackeral/Kingfish/Tilapia/Catfish) – 4 1.       In a high power blender or mixie, combine all ingredients but fish. 2.       Mix adding water as needed until everything becomes a paste like a thick peanut butter. 3.       Spread thickly all over fish fillets. 4.       Marinate for at least 30 minutes but up to 4 hours. 5.       Either deep fry, broil in the oven or pan fry until the outside of the fish is a medium brown and little bit crispy. 6.       Ser...
Read more

Indian Cheese in Creamy Tomato Sauce (Paneer Butter Masala)

Difficulty Rating 2 (Special Ingredient needed) Coriander powder – 2 tsp. Garam masala – 1 tsp. Chili powder- ½ tsp. Kasoori Methi – ¼ Tbsp. Ketchup – ¼ cup Tomato paste – 2 Tbsp. Milk –about 3 cup Butter – 2 Tbsp. Ginger garlic paste – 2 Tbsp. Fried Onions – ½ cup Paneer (or substitute extra firm tofu), cubed – 1 block Salt to taste Milk or cream – 2 cups 1.    In a bowl, mix together coriander powder, garam masala, chili powder, kasoori methi, ketchup, tomato paste.   Add about 1 cup of milk and mix well. 2.    I a non-stick pan, heat butter until it melts.   Add ginger garlic paste and cook until the raw smell is gone. 3.    Add fried onions and mix well. 4.    Low heat and slowly add the spice mixture from above. 5.    Slowly increase heat and allow to simmer until the sauce begins to thicken and oil starts to come to the top. 6.    Add the paneer and mix well. 7.    A...
Read more