Baingan Masala with Pasta n Cheese

I got this amazing Kashmiri Khatta Baingan recipe while watching Chak Le... i tried it immediately and loved it. I was stupid enough to forget the recipe. I remembered bits n pieces and gave it a try... tasted Yum,,, n i call it Baingan Masala instead...
next time i made Baingan Masala, i was lazy to prepare Roti,,, I was boiling Pasta for my daughter and voila,,, my crazy mind went nuts and i prepared Baingan Masala with Pasta n Cheese,,, tasted just like lasagna... Italian Khana with Indian twist...

Serves 4

Ingredients for Baingan Masala
1 kg Brinjal /Baingan Long thin ones or the small round ones
2 large onion
3 large tomato
2 green chilli
2 tsp ginger garlic paste
1/4 cup tamarind pulp
1/2 tsp jeera
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
1/4 tsp clove powder
1 bay leaf
1 tsp kashmiri red chilli powder
1/2 tsp turmeric powder
Oil to deep fry
Salt to taste
1/2 cup Chopped Coriander leaves for seasoning

How to make
If you are using the long thin brinjal, slit the brinjal in between with the 2 ends intact. make 2 slits.
If you are using the small round ones, make 2 slits from the bottom, as shown in the figure

Deep fry the brinjal (until they change color) and keep aside.

Take 2 tbsp oil in a wok/kadai.
Add ginger garlic paste, finely chopped onion, and green chillies slit into two.
saute until onion is transparent.
Add finely chopped tomato, turmeric, salt and the garam masalas.
Saute, keep on medium flame. Let oil separate.
Add Tamarind, 1/2 cup water. Let it come to a boil.
Add the baingan and another 1/2 cup water.
Close and let it simmer for 10 to 12 minutes.
Season with finely chopped coriander leaves.

Serve Hot with Roti

or u can be lazy like me...

Ingredients for Baingan Masala with Pasta n Cheese
2 cups Pasta (i used Macaroni-Bambino)
1 cup cheese (i used Cheddar and mozzarella) grated
1 tsp Oregano or mixed herbs
Salt to taste
Water to boil - approximately 5 cups
Baingan Masala

How to make
Bring water to boil, add salt.
Add pasta, bring to boil. Simmer until pasta is cooked.
Drain excess water.

Take a baking dish. layer with Baingan Masala (more of Baingan).
Top with a layer of Pasta and top that with grated cheese.
Repeat the layers. Season with Oregano.
Bake at 190 C for 15 minutes.

Tasty Yummy Baingan Masala with Pasta n Cheese is ready to eat....

Beetroot Parata

Very Easy to make and very very healthy...

Ingredients
1 medium beetroot grated
4 cloves garlic finely chopped
1 green chilli finely chopped
2 tsp refined oil
1 lemon
Wheat flour
Pepper powder - optional
Salt to taste
water

How to make
Take oil in a wok, add the garlic and green chilli, saute for 2 mins.
Add grated beetroot, salt and pepper. Saute until it is dry.
Add lemon juice. mix well and let it cool.
Add the wheat flour and water and mix to get the chapathi/roti dough consistency
Roll into chapathi/roti and cook over a tava. use ghee if needed.

Serve hot with curd or subzi

Corn Palak Rice

Ingredients:
2 cups Basmathi rice soaked for 15 mins (I used Sona Masuri. that goes well too.)
2 cups Palak roughly chopped
1 cup sweet corn
1 tbsp mixed garam masala like cinnamon, cardamom, cloves etc
1 tsp Jeera
1 tsp Ginger Garlic Paste
2 tbsp ghee
1 large onion chopped
1 green chilli slit into 2
juice of 1 lemon
4 cups water
Salt to taste

How to make:

• Take ghee in a pressure cooker. Add the garam masala and jeera. Let them spatter.
• Add the ginger Garlic Paste, Chopped onion and green chillies. Let onion be transparent.
• Add the corn, rice, water and salt. Let water come to boil. add the palak, lemon juice. Mix well.
• Close the lid and let it cook on high flame for the 1st whistle and then on low flame for 10 minutes.

Serve hot with raita.

Sauted Vegetables n Tofu in Jade Gravey

Ingredients:
7-8 mushrooms cut into 4
10-12 pieces of cubed Tofu
1 handfull of sweet corn
1/2 cup Peas
1 carrot diced
3-4 french bens chopped
1tsp ginger garlic paste
1 green chilli finely chopped
2 tsp Vinegar
1 tbsp corn flour (mixed into 1/2 cup water)
Water for consistency
1 1/2 tbsp oil
Salt to taste

How to make
Take 1 tsp oil in a wok and add the mushrooms. Add salt. Saute until cooked. take off flame and keep aside.
Take the remaining oil. Add green chilli and ginger garlic paste. saute for a minute. Add all the vegetables. You can also use capsicum, cauliflower, basil etc apart from those mentioned above.
Add salt and saute until half cooked. Add vinegar.
Add 2 cups water, salt and let it boil.Add mushrooms.
Add the corn flour mixture. mix well and bring to boil. you can add more cornflour to get it thicker.
sprinkle a pinch of ajinamoto (optional)

Serve hot with Steamed rice, fried rice etc...

Mushroom Pakoda

Ingredients

1 Pack Mushroom
3 tbsp Gram Flour
1 1/2 tbsp Rice Flour
1 tsp ginger Garlic Paste
2 tsp red chilli sauce
1/2 tsp turmeric powder
Juice of 1 lemon
Water for consistency
Salt to taste
Oil to deep fry

How to make
Mix all ingredients together except Mushroom.
The batter should have the consistency of a Dosa Batter or even cake batter
Add the Mushrooms cut into 4 (or as required). Mix well
Let it set in the refrigerator for 15 minutes.
Deep fry...

Serve hot with Tomato Sauce 

Shaahi Paneer

Ingredients
Serves 4
4 medium onion roughly chopped
6 medium tomatoes roughly chopped
1 1/2 tsp ginger garlic paste
1 green chilli chopped
2/3 cup cashews
1/3 cup almond
1/3 cup raisins
2 apricot (optional)
1/2 capsicum diced
2 cups cubed paneer
Garam Masala
   1 inch cinnamon
   4 cardamom
   1 star anese
   1 tsp sauf  
   5 cloves
2 tbsp ghee + 1tsp
1/2 tsp turmeric powder
Salt to taste

How to Make
Take Ghee in a wok/Kadai. add the garam masalas, saute for a min,,,
Add Green chillies, Onion and Ginger-Garlic paste. Saute until onion is transparent.
Add the Cashews, almonds, raisins and apricot. saute until cashews start to brown.
Add the tomato, salt, turmeric powder. cook until oil separates.
Get it off from the flames and Let it cool.
Grind to paste.

Take a tsp of ghee, add capsicum and saute till soft.
Add the cubed paneer, saute for a minute.
Add the Masala paste, water for consistency.
Let it come to boil. Simmer for 5 minutes.

Serve Hot with Roti, Ghee Rice, or Jeera Rice...

Tofu Mushroom Rice Noodles

Ingredients:
Serves 6
1 packet Rice Noodles
1 packet tofu
1 pack Button Mushroom (12-15 pieces)
1 capsicum diced
10-12 garlic cloves finely chopped
1 cup vegetable stock
1 tbsp oil
Salt and pepper to taste
1 Lemon

How to make:
Cook the rice noodles as per the instructions given in the pack,,, keep aside.
Take oil in a wok. Add garlic, saute for 2 minutes on low flame. Add the mushroom, salt and saute until mushrooms are cooked.
Add the tofu, pepper ad saute for another 2 minutes.
Add the noodles, vegetable stock and mix well.
cook on open flame till the stock evaporates. Add the diced capsicum in between.

Garnish with coriander and lemon juice before serving....