Baingan bartha

Ingredients:
One big Eggplant ( it should be nice and firm and a nice glossy skin)
1 onion large finely chopped
2-3 green chillies- slit
2 cloves garlic optional.
1" piece of ginger, chopped.
2 Tomatoes chopped.
1 cup thick yogurt.
salt
turmeric powder
chilli powder
garam masala powder.
Method:
Wash and wipe clean the eggplant. Brush oil all over the eggplant. place it over the flame on the gas stove to char the skin. keep turning all over and make sure that all sides get done well. once its done, put the eggplant immediately in cold water. peel the skin and blend the flesh part coarsely.
Take oil in a pan, add jeera, onion and fry. when the onion becomes golden, add the ginger and greenchillies. fry.
Add turmeric pdr and salt. Now add the yogurt, and fry for few minutes.
Now add the roast eggplant. cook with the lid closed on the pan for 10 mins.
Add chilli pdr and the tomatoes. cook till done. add a teaspoon of garam masala, and garnish with corriander leaves.
serve hot with parathas or rotis.

Penne with spicy tomato sauce.

Ingredients:

500 gms Penne pasta

500 gms Roma tomatoes (if u dont have those then

5-6 large regular tomatoes will do) - finely chopped

2 large red onions - finely chopped.

1 bunch spring onions or celelry.

1 cup skimmed milk / white wine.

crushed or ground pepper.

2 tsp of paprika.

10-12 fine black olives.

5-6 cloves of garlic - crushed and chopped.

extra virgin olive oil / or any good quality vegetable oil will do.

salt.

fresh / dried basil.

dried oregno / italian seasoning.

Parmeasan / mozzerella cheese.

Method:

Take a large vessel with lots of water (pasta needs lots of room to breathe) and salt and oil, and bring to a boil. Add penne to it and kepp stirring occasionally. Approx 8 mins later the pasta will be done. It should be al-dente - have a bite left in it... drain and keep aside. save some of the cooking liquer for later.

In a large bottomed pan, add a large glug of oil, garlic, onions, spring onions. and fry. then add the tomatoes and celery. lastly add the olives -chopped. keep frying.

Add salt and pepper. paprika, oregno,basil and anyother spice of your choice.

when the sauce starts to cook down, add either 1 cup milk or a dash of white wine.

once the sauce is nice and creamy , add the penne into it. adjust the sauce adding the cooking liquer.

serve hot with a topping of cheese.

happy eating.

Ladies finger crispies!!

Ingredients:
Ladies finger : 1 kg.
Onion : 2 large. (finley sliced)
Besan : 2 -4 tbsp
Coriander pdr : 2 tbsp
Turmeric pdr : 1 tsp
Chilli prd : 1 tbsp
Garam Masala : 3 tbsp
Dry jeera prd : 2 tbsp
Salt : to taste.
Oil : a generous glug.

Method:
Slice the ladies fingers very thinly in a diagonal direction and keep aside. In a large vessel, apread the sliced ladies fingers and add all the masala powders and the salt. then add the besan, and mix it with your hands. Lightly toss it so that all the masala and the besan coats the bhindi. keep aside for 15 mins.
In a pan add the oil, add finley sliced onions and fry. add salt, and little chilli prd. when the onions are sufficiently browned, add the ladies fingers. fry and cook over low flame, until done.
Note: if your not concerned about fried items, then you can do deep fry also. in that case leave out the onions.
Serve with a squeeze of lime or lemon juice and garnish with corriander leaves. great combo for rotis or even rice and dal.