Baingan ka Bharta - Bihari Way

Ingredients

• 1 baigan roasted on gas
• 2-3 tomatoes roasted on gas
• 1 boiled potato mashed
• 2 onion( cut in small pieces )
• Garlic cut in small pieces
• Dhaniya patta ( cut in small pieces )
• Hari mirch ( cut in small pieces )
• 3 tbsp mustard oil
• Salt to taste

Method

• Mash all roasted veggies and mix it with mashed potato
• Mix all of the above mashed veggies, onions, garlic, dhaniya, hari mirch, dhaniya and mustard oil and mix it pretty well till the time you get a very smooth consistency . Your chokha is ready. It is eaten raw without cooking over flame. 
• Serve with litti and garnish with coriander leaves

Litti

Ingredient

• 2 cups aata
• Ghee for moen
• 1 tbsp ajwain
• Salt to taste

For the filling-

• 11/2 cup sattoo
• 1tsp ajwaian
• 1tsp kalonji( mangralla)
• 2 onions( cut in small pieces)
• Few pieces of garlic ( cut in small pieces)
• Ginger(cut in small pieces )
• Hari mirch ( cut in small pieces )
• Lemon juice -2 tbsp
• Mustard oil – 3 tbsp
• 2 piece red bharwa mirchi achar
• Salt to taste
• Dhaniya patta (cut in small pieces )

Method

• Mix  all the above ingredients of litti aata and knead a hard dough ( like poori )
• Mix all of the above ingredients in satoo and mix well.
• Now take small balls from the aata and fill satto inside and make them round. You can bake them in electric tandoor,otg, gas tandoor or you can deep fry them also.
• Traditionally they are made in open fire the way we did it.

Chicken Drumstick

Ingredients

• Chicken drumsticks 1 kg
• Curd - 250 ml
• Ginger and garlic paste 1 tbsp each
• Chilly flakes - 1 tsp or as per taste
• Onion powder - 2 tbsp
• Mint/coriander paste - 1 tbsp
• Coriander powder - 1 tsp
• Chilly powder - 1 tsp
• Oil - 2 tbsp

Method

• Marinate chicken drumsticks in curd, ginger and garlic paste, chilly flakes, onion powder (onions fried till golden brown and crushed), mint/ coriander paste, coriander powder and chilly powder ( just for colour - I used Kashmiri chilly powder) and oil. The chicken should be marinated overnight or a minimum of 4 hours to enable it to absorb the marinade.
• Line the chicken in a baking dish and bake in the oven for a minimum of 60 - 70 mins at 200 degree C. Turn the drumsticks once or twice over to get an equally golden colour on all the sides. We did it over Charcoal Barbecue so got amazing aromas also.
• Serve with Mint and Yogurt Chutney.

Galauti Kebab

Ingredients

To pressure cook

1/2 kg mutton mince

40 g chana dal (gram dal - yellow split lentils)

4 small potato

5 cloves

2 inch cinnamon stick

2 black cardamom

4 green cardamom

4- 5 black pepper seeds

1 tbsp papaya paste (optional)

Garnish

2 tbsp paste go ginger, garlic, mint, coriander and green chilies ( the amount of each ingredient can vary to your taste)

1 small onion chopped finely

Method

1. In a pressure cooker add all ingredients except the Garnish with 1/2 cup water and pressure cook till chicken is tender. This should not take more than 15 mins.

2. Cool the cooked meat and grind it into a finely paste.

3. Mix the ingredients under garnish and make it into flat round shapes.

4. Shallow fry on both the sides till golden brown. This kebab requires very little oil or ghee.

Serve with sauce or chutney of your choice and loads of cut onions and lemon.

Corn Methi Masala

Ingredients

• Onions 3 chopped
• ½ cup corn
• 1/2 Garlic Pod finely chopped
• 1 inch Ginger chopped
• 3 Tomatoes finely chopped
• ½ Cup kasoori MEthi
• ½ cup cream
• 1 and ½ cup Milk
• Salt to taste
• Coriander Powder ½ tsp
• Red chilli poder ½ tsp
• Haldi ½ tsp
• Sugar ½ tsp
• Garam Masala ½ tsp
• 1 tbsp Oil for cooking

Method

• In a deep pan heat oil and add onions , garlic and ginger and sauté for 5 mins till the onions turn translucent and not brown
• Add tomatoes and cook till it releases its juices and the raw flavor is no more. Add kasoori methi and put the flame off and let it cool.
• Once cool grind into a fine puree
• Heat the same pan again , add puree and all dry masalas. Let it bhuno for 5 mins. 
• Add cream followed by corn. Mix it well with Masala.
• Add milk, taste seasoning and add sugar in last. And wolllaaaa it’s ready