MOM-IN-LAW’S BAINGAN KA BHARTA

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I am now the proud owner of a masala dabba (picture above)! Just look at the colours-isn’t it a beauty!! Strange, back in India I never knew that having a masala dabba would be such a big deal- in India everyone has one and probably no one gives it a second glance. Here after owning 7-8 different plastic containers for the plethora of spices we use, finally getting a masala dabba is pure joy. All thanks to my mom-in law!

My in-laws are in town visiting. I have been looking forward for this visit as my mom-in-law is a great cook and her visit means my cooking skills are going to notch up. I have already learnt how to cook her famous biryani (recipe will be posted soon), and today, I learnt how she makes baingan bharta. The previous recipe posted also gives a good result, but her style is more quick and, no doubt, really good.

The secret she says is in fire-roasting the eggplant with cloves of garlic inserted in the eggplant by making slits. That ways, the juice from the garlic beautifully infuses in the eggplant. She also adds cubes of tomatoes and sliced ginger right at the end, barely sautéing it. Her reasoning is that, when you add the ginger and the tomatoes right at the end, you are able to get the individual taste of the ginger, tomatoes and the eggplant, making the dish really flavorful.

MOM-IN-LAW’S BAINGAN KA BHARTA

Ingredients

1 eggplant

4-6 cloves of garlic

1 tbsp oil

5 tbsp spring onions, chopped

2-3 green chillies, finely chopped

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 ” piece ginger

2 small or 1 big tomato

Salt to taste

Method

Slit the eggplant and add garlic cloves. Fire roast the eggplant till tender inside and burnt outside. Peel the outer burnt layer and keep aside.

Heat oil in a pan. Add spring onions, green chillies, and lightly saute. Add the roasted eggplant and mash thoroughly till color changes. Add red chilli powder, turmeric powder, salt and dhania powder. Cut tomatoes into big cubes. Peel the ginger and grate half of it and slice the rest. Once the eggplant is cooked, add the tomatoes and ginger and very lightly saute. Remove from fire. Cover and keep. Serve hot with chapati.

ERRA AUNTY’S KADHI RECIPE

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I remember, a year back, when my friend, M, and I were both staying at my Bhua’s place, working on a venture that never kicked off, M made this amazing kadhi (a soup kind of dish made from gram flour and yogurt). I remember having a similar version at my friend B’s place when I was in school. I am not a kadhi fan. Well, let me rephrase that: I am not a Punjabi kadhi fan- the one that is generally really thick in consistency and has fried pakoras immersed in it. But I love the Rajasthani kind and loved M’s version. So, when I got married and moved to the States and started trying my hand at cooking I requested M to mail me the recipe.

Now, I could just give you the recipe in my boring step-by-step style or could post the recipe exactly as M described it. I enjoyed the way she explained each step and hopefully, she won’t mind me posting it verbatim here. Knowing her, she won’t. Thanks M, not only for the recipe but for everything else.:)

I have called it Erra aunty’s kadhi recipe because I think its M’s mom’s (Erra Aunty) recipe, but, come to think of it, it might be M’s own recipe too.

P.S: The italicized comments in the brackets are mine! Rest all is from M’s mail.

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CAESAR SALAD

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I often wondered where did the name Caesar Salad come from. Was it named because Julius Caesar liked it? Well, duh, no! So I researched and here is some Caesar Salad trivia: the salad’s creation is attributed to Caesar Cardini (an Italian born Mexican- yes mexican!). He stumbled upon the idea to make this salad during July 4th celebrations, when most of his pantry emptied out and he had no choice but to make a salad with what was on hand. And, voila! Caesar Salad was born!

The salad is simple, quick to make and tasty to eat. The recipe I use is from a magazine I bought in India, published by Femina. All the recipes in that magazine have been great. The original recipe calls for mayonnaise but I use tartar sauce. I like the sharper flavor that tartar sauce adds. The original recipe also calls for anchovies, instead I add a few drops of worcestershire sauce. You can add grilled chicken as well, but I like to keep this salad vegetarian.

Unfortunately, I always forget to photograph the salad and by the time I realise, its all gobbled up!

CAESAR SALAD

DRESSING:

1 garlic flake, finely chopped

1 tbsp grated Parmesan

salt to taste

5 tbsp mayo (or tartar sauce)

1 tbsp white wine vinegar

Few drops of worcestershire sauce

FOR THE SALAD

1 head Romaine Lettuce

Croutons, about 1 1/2 cups

1 cup cherry tomatoes, optional

Shavings of Parmesan cheese

DIRECTIONS

Mix all the dressing ingredients in a small bowl. The consistency should be that of yogurt. Just before serving, in a salad bowl, add the lettuce, cherry tomatoes and croutons and drizzle the dressing on top. Using tongs, mix well together. The salad should be well coated. Top with shavings of the parmesan cheese. Serve immediately.