All right, so I decided to post my first recipe. Hmm, lets see, I hope you folks like it. Baingan Bharta, the way my mom cooks it.

Ingredients

• 1 Baingan (Big Size)
• 4-5 Chillies
• 1 Onion
• 3 tbsp Oil
• Salt to taste
• 1 tbsp Jeera (Cumin)
• 3-4 Heaped Table Spoons Curd (Plain Yogurt)
• Coriander/ Cilantro

Procedure

1. I am assuming that you are stuck in the United States of America and do not have a Gas Stove. Pre-heat oven to 400 F.
2. Place baingan on centre rack with a tray to collect drippings in the bottom rack of oven. Cook for one hour and fifteen minutes.

Finally a Chimbori recipe for Chimbori.com. Got this from my Mami-ajji. Haven't yet tried it since I returned from India but I remember that this is exactly how our Mum used to make it.

I just could not resist posting it up even before I tried it. I will update with better proportions of ingredients once I have tried the recipe myself.

This goes out to all the people who live alone, away from India, and feel like having some tasty mutton, but dont have the time to make hirva vatap and god-knows-what-else is required for cooking mutton the traditional way.

Ingredients

• 1/2 kg mutton (or 1 pound in the US) preferably with some bones
• 1 Medium-large onion (Diced VERY finely - Please... you got to put in SOME effort!)
• 1.5 TABLEspoon Ginger-garlic paste
• 1 stick of cinnamon
• 4 cloves
• 12-14 peppercorns (crushed)
• 3 pods cardamom (elaichi/velchi)
• 2 teaspoons crushed red chilli (I put in 4..

Ingredients

• 1 cup Grated Cucumber (kakdi)
• 1 cup Jaggery
• 1 tbsp Ghee
• 2 cups Rice Flour
• 6-7 nos Turmeric Leaves (Haldiche Pan)
• Salt to taste

Procedure

1. Remove excess water from grated cucumber.
2. Take a shallow bottom pan and heat ghee, add cucumber in it and stir.
3. Add jaggery and mix it well with cucumber such that jaggery melts (do not overheat jaggery).
4. Remove it from over the gas and add rice flour slowly mixing it well with the hot mixture taking care that lumps are not formed, add a pinch or two of salt to the mixture and mix well. 5.

The recipe is an authentic Parsi dish, called as " Patra ni Matchi". A fish steamed in Green Chutney.

Ingredients

For marinating the fish

• 1 tsp red chilli powder
• 2 tsp coriander and cumin powder
• 1 tsp turmeric powder
• 1 tsp oil
• Salt to taste.

Chutney

• 1 small coconut
• A small bunch of coriander leaves
• 2-3 curry leaves
• 6-7 green chillies (more, if you want spicy)
• 6-7 cloves of garlic
• A small piece of ginger
• Juice of 1 medium lemon
• 1 tsp sugar

Procedure

1.

Ingredients

• 2 Ripe Bananas
• 1/2 tsp Turmeric powder
• 1/4 tsp Cumin seeds
• 1/4 tsp Red Chilli powder
• Sugar
• Salt
• Vegetable Oil

Procedure

1. Heat 2 table spoons of oil in pan for 1 to 1(1/2) min in a pan.
2. Add 1/2 tea spoon of tumeric powder, 1/4 tea spoon of red chilli powder and a 1/4 tea spoon of cumin seeds.
3. Add Salt and Sugar to taste.
4. Add two ripe slices bananas to this mixture and stir well.

A sweet-n-sour tasting ripe banana veggie is ready to relish. Tastes great when supplemented with hot chapatis with ghee.

This is my first attempt at writing a recipe. Forgive me for all the mistakes! I am thinking in Marathi and writing in English; translating culinary things is a pain.

Vangyacha bharit or baingan ka bharta (or spiced mashed eggplant) is not necessarily a Maharashtrian recipe. I guess, there is a Punjabi version more commonly available in US-based Indian restaurants.

Ingredients

For the masala:

• 2 tbsp oil
• 4 nos. cloves (Lavang)
• 4 nos.

Ingredients

• 20-25 prawns (medium sized)
• 1 small yellow onion
• 1/2 cup (1 wati) fresh grated coconut
• 1 can coconut milk
• 1 tablespoon chilli powder (depends on how spicy you want)
• 1/4 tsp turmeric
• 1 tsp tamarind paste
• 1/4 tsp black pepper

Procedure

1. Apply salt (not too much) and defrost shrimp(prawns). This will take 15-20 mins
2. Blend ingredients for the curry in a mixer till the grated coconut is blended fine.
3. Dice the onion .Add oil in pan and fry the onion till its soft
4. Add the salted prawns to the onion and let it cook for 2-3 minutes 5.

Butter Chicken is a Moghlai dish, and as is clear from the name, it's cooked in a lot of butter, which makes it extra delicious. Typically available in almost all Indian restaurants, in India and abroad, here's the recipe as it's made in India!