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Achari baingan/ Aubergines/Brinjals

Baingan was something that we never ate at home. Nobody liked it. Recently, I tried it this way and it turned out to be fabulous!

Baingan cut into slices  2 big
Onions Sliced   1 big
Ginger-garlic paste  1/2 tbsp
Kalonji    1 tsp
Methi dana  1 tsp
saunf  1 tbsp
Lal Mirch   1 tbsp
haldi 1 tsp
Dhaniya powder  1tbsp
Salt to taste
oil


1. Heat oil in a kadhai and addonions. Let them turn pinkish. Add Ginger garlic paste.
2. Add all the masala.
3. Put in baingan pieces.
4. Add some water. Cook till tender.

Garnish with hara dhaniya leaves and serve hot!

Rogun Josh

1/2 kg Mutton
2 cinnamon sticks
2 green cardamom
3-4 peppercorns
3 cloves
2 tsp Corriander powder
1 tsp Garam masala powder
3 tbsp Mustard oil
1 tbsp Ginger-garlic paste
1 small onion chopped
1/2 cup curd
Salt to taste
3 Whole red chilies

1. Heat oil in cooker till smoke comes out of it. Put in mutton pieces and ginger garlic paste, onions. Add All the khada masala and other spices.
2. Cook the mutton pieces for 15-20 mins stirring continuously. 
3. Add some water and pressure cook.
4. When done, add beaten curd and cook for another 15 mins.

It is ready! 

Yummy and Easy Butter Chicken

1 kg chicken
2 tbsp ginger garlic paste
1 small onion chopped
2/4 tomato puree 
1 and a half cup ketchup
1 tbsp pepper powder
1 1/2 tsp red chili powder
1 tsp garam masala powder
1 1/2 cup or more full fat thick sour cream 
oil
salt to taste


1. Heat Oil in a kadhai. Put in chicken pieces and saute. When they begin to turn white put in onions, ginger garlic paste, garam masala. Saute till Chicken pieces are 70% cooked.
2. Pitch in tomato puree, red chili powder, pepper powder and salt. Add 1/2 cup water. Cover.
3. After 10-15 mins, add ketchup. By now, the chicken should be 95% cooked.
4. After that stir in cream and put the flame on slow. Cover and cook for 5 mins. You should get an orangish color gravy. Adjust water according to the gravy you need.

Serve with zeera rice or nan.