Recipes From My Kitchen

Baingan Ka Bharta is just one of the several versions of how eggplant can be used in Indian cooking. The word 'Bharta' refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. This version of Baingan Ka Bharta is also really easy to make. Traditionally the eggplants are grilled over charcoal or direct fire, which gives the eggplants a beautiful smoky flavour. We don't use charcoal at home since we use a gas top, so I roast the eggplants straight on the gas top. They may be cooked on the outdoor grill on fire or done in the oven.  In North India, traditionally, mustard oil is used for cooking this dish. The combination of charcoal grilled eggplant and mustard oil is the most ideal. However, in most parts of India, other cooking oils are preferred. Serve it with hot rotis or parathas. Ingredients:  1 big eggplant, 1 big on...

I cant believe it never occurred to me to share a simple recipe such as green chutney. Actually, I make this every week and its absolutely indispensable.  I have been making green chutney (hari chutney) for years now. This mint coriander green chutney is very versatile and goes well with parathas, sandwichs, chats, and sometimes goes well even with a simple dal and rice. Chutneys are a great way to add an extra something to your meal very easily and I make a large batch of this green chutney and store in the refrigerator for up to a week. Try this chutney with crispy dosa...I'm sure you will love it :-) Ingredients: 1 bunch of fresh green coriander, washed, 1/2 bunch of mint leaves, 8-10 cloves of garlic, 1" ginger, 6-7 green chilles, (more if you like it spicy) 1 small ball of tamarind, 2 tbsp fresh grated coconut, Salt to taste Method: Wash the coriander and mint leaves in running water and chop roughly. In the mixer, put all the ingredi...