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Baigan Ka Bharta By Shwetha Lobo Ingredients - 1 Lb ( Large ) Eggplant - 1 Chopped Onion - 1 Pod Garlic - 3 Chopped Green Chili - To Taste Salt - 1 Tbsp Cooking Oil - 1 Tbsp Chopped Cilantro - 1 Small (chopped ) Tomato - 1 tsp. Whole Red Chili Instructions 1. Wash the eggplant. Prick all over with a fork and apply some oil. 2. Broil the eggplant in a conventional oven preheated to 375 F for approximately 30 minutes, turning over a few times to ensure even roasting. 3. Remove from oven, cool and remove the skin. To this add green chilies, coriander leaves, salt and mash the roasted eggplant. 4. Heat oil in a pan. Add the chopped onion and garlic and fry till soft. Add the red chili powder and fry for a minute. Add the chopped tomato and cook for another 5 minutes. 5. Add the eggplant mixture and fry for an additional 10 - 15 minutes till it turns a rich brown color. 6. Serve with hot chapattis, puris or parathas.
Rajma Masala By : Vinita D'Souza Ingredients 1 large can of red kidney beans 1 medium sized onion, chopped 2 tablespoons of unsalted butter or ghee 1 teaspoon of garlic paste 1 teaspoon of ginger paste 3 cloves 2 large tomatoes 2 green chilis 2 teaspoons of garam masala 1/2 teaspoon of chili powder 1/4 cup of fresh cilantro leaves salt to taste Preparation Saute the onions until golden brown Blend tomatoes and green chilis in a food processor and add to the onions - saute until the tomatoes are cooked (about 5 minutes on medium heat) Add chili powder, garam masala, and butter or ghee Add the beans, along with the liquid from the can for all the flavor Add salt for desired taste Add water if consistency is too thick - this depends on personal preference. I like mine thick Garnish with fresh cilantro (corriander)leaves
Palak Paneer
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