Curried Baby Eggplants

Ennegai

Serves: 6

Baby oval eggplants - 6
Coconut - 3/4 cup
Onion - 1 large, coarsely chopped
Tomato - 1 large, coarsely chopped
Coriander leaves - 4-5 strands
Ground coriander - 2 tsp
Red chilli powder - 1 tsp
Garlic cloves - 4
Fresh ginger root - 1/2 inch, scrapped and coarsely chopped
Cloves - 2
Cinnamon stick - 1
Turmeric - 1/4 tsp
Salt - to taste
Oil - 2 tbsp

1. Cut the eggplants lengthwise into quarters, from the round end two-thirds of the way down toward the stem, so that they can be stuffed with spices yet still remain whole.
2. Soak them in a bowl of slightly salted water for 20 minutes, then drain in a wire-mesh strainer.
3. Combine all the ingredients other than oil and eggplants in a blender or food processor and grind to a smooth paste.
4. Heat oil in a pan over low heat. With a knife blade, generously smear the paste into the cuts in the eggplants. Place all the eggplants in the pan and pour any remaining paste from the blender into the pan.
5. Cover with a lid and cook for about 5 minutes. Remove the lid and turn the eggplants over. Cover and cook for about 5 more minutes. Remove the lid.
6. The eggplants should be butter-soft and evenly browned. If not, turn the eggplants and let them cook for an additional few minutes. Serve hot with plain rice, chappatis, rotis, etc.

Rice with Paneer Cheese and Bell Peppers

Paneer Simla Mirch Pulao

Fried cubes of paneer add succulent, moist chunks of flavour and nutrition in the form of protein and calcium to this simple pilaf. The bell peppers and tomatoes add nuances of taste, texture and colour, along with their own nutritional value. The result is a remarkably wholesome and elegant Sunday lunch rice dish that gos well with a cool yogurt salad.

Serves: 2

Basmati or long-grain rice - 1 cup
Firm ripe tomatoes - 2 medium, quartered
Fresh ginger root - 2 tsp, scraped, finely shredded or minced
Hot green chillies - 1 1/2 tsp, seeded, minced
Bay leaves - 2
Black peppercorns - 6
Water - 1 1/2 cups
Ghee or oil - 2 tbsp
Fresh paneer cheese - 1 cup, diced into 1/3 inch pieces
Cumin seeds - 1 1/2 tsp
Green or red bell peppers - 1 cup, cored, seeded, and chopped
Turmeric - 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Coriander - 2 tbsp, finely chopped


1. Clean, wash, drain and soak the basmati rice in warm water for about 10 minutes.
2. Combine the tomatoes, ginger root, green chillies, bay leaves, peppercorns and water in a saucepan. Bring to boil over high heat.
3. Reduce the heat to moderately low. Partially cover and gently boil for 10 minutes. Remove from the heat and force the liquid from the tomatoes and spices through a metal sieve into a bowl. Add enough water to make 1 2/3 to 2 cups of tomato stock.
4. Put the ghee or oil in a pressure cooker over moderate to moderately high heat When it is hot, add the paneer cheese cubes and gently stir-fry until they are evenly browned on all sides. Remove the cubes with a slotted spoon and set them aside.
5. Drop the cumin seeds in and fry for about 2-3 minutes. Add all the remaining ingredients other than the coriander, raise the heat and quickly bring the liquid to full boil. Pressure cook for one whistle.
6. Remove from the heat and let the rice sit. covered, for 5 minutes to allow fragile grains to firm up. Just before serving, remove the cover and fluff the piping-hot rice with a fork and garnish with coriander.

Spiced Tea

Masala Chai

Serves: 4 to 6

Water - 3 cups
Cinnamon - 2 sticks
Cardamom pods - 15
Whole cloves - 15
Fresh Ginger - 1 tbsp, chopped
Black tea leaves - 2 tbsp
Milk - 1 cup
Sugar - 3 tbsp

1. In a medium saucepan, bring water, cinnamon, cloves, and ginger to boil over medium-high heat. Turn off heat, add tea, and cover pan. Let stand for 3 minutes.
2. Strain liquid into another saucepan. Add milk and sugar. Bring to boil over medium-high heat.
3. As soon as tea begins to boil, pour into cups. Serve immediately.

Green Beans in Yogurt-Poppy Seed Sauce

Barbatti Tari Sabji

These beans can be cooked quite some time before needed and the final cooking completed just before serving. They are warmed in a velvety yogurt sauce made rich with pureed white poppy seeds or cashews. This nutmeg-laced sauce is as delicious as it is nutritious.

Serves: 4

White poppy seeds or chopped cashews - 3 tbsp

Hot green chillies - 2, or as desired
Fresh ginger root - 1/2 inch piece scraped and coarsely chopped
Cumin seeds - 1/2 tsp
Fresh coriander - 1/4 cup, chopped
Plain yogurt - 3/4 cup
Green beans - 1 lb, trimmed cut into 3-inch pieces and steamed until tender crisp
Ghee or unsalted butter - 3 tbsp
Curry leaves - 6
Salt - to taste
Ground nutmeg - 1/4 tsp

1. Put the poppy seeds or cashews in a food processor or blender, cover and pulse until powdered. Add the chillies, ginger, cumin, half of the coriander and the yogurt. Process until creamy smooth, then combine with the green beans in a bowl and toss well.
2. To assemble the dish, heat the ghee or butter in a large heavy-bottomed frying pan over moderate heat. Drop in the curry leaves and let sizzle for a few seconds. Pour in the beans and sauce, salt and nutmeg. Stir fry until the sauce thickens either slightly or until almost dry.
3. Serve with the remaining coriander, piping hot, at room temperature or chilled.

Carrots with Grated Coconut

Gajar Nariyal

Serves: 4

Carrots - 6 medium, peeled and cut into thin round slices

Coconut - 1/2 cup, grated

Ground Cumin - 1 tsp

Ground Coriander - 2 tsp

Ground Turmeric - 1 tsp
Oil - 3 tbsp
Black mustard seeds - 1 tsp
Water - 3/4 cup
Ground peanuts - 1/4 cup, optional
Salt - to taste

1. In a bowl, combine carrots, coconut, cumin, coriander, and turmeric and mix well.
2. In a skillet with a lid, heat oil over medium-high heat. Add mustard seeds and fry until seeds pop.
3. Add carrot-coconut mixture and fry for 10 minutes.
4. Add water, salt to taste, lower heat, and simmer for about 10 minutes, or until carrots are tender.
5. Mix ground peanuts into carrots, if desired, and serve steaming hot.