Recipe

Baingan(Brinjal) Ka Bharta Recipe: 1. To make baigan bhartha, grease the brinjal with little oil, make slits all over the surface at equal intervals and roast over and open flame for 10 to 12 mins or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly. 2. Cut the stem and discard it. Peel the skin and mash is using a potato masher. Keep aside. 3. Heat the ghee in a broad non-stick pan and add the cumin seeds. 4. When the seeds crackle, add the onions and saute on a medium flame for 1 minute. 5. Add the Ginger paste, Garlic Paste and green chillies and saute on a medium flame for a few seconds. 6. Add the tomatoes, turmeric powder and coriander-cumin seeds powder, mix well and cook on medium flame for 2-3 minutes, while stirring occasionally. 7. Add the roasted and mashed brinjal, garam masala, salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 8. Serve the baigan bharta hot garnished with coriander. Bajre ki roti recipe: 1.First heat 1 cup of water. The water should be hot but not boiling. Switch off the heat, then add 1 teaspoon oil and salt as needed. Mix well. 2.Add 2 to 2.5 cups of bajra flour to the water (or vice versa). 3.Mix with a spoon if the water is too hot. If you use warm water, then you can use your fingers for mixing. 4.Gather the mixed dough and knead to a soft, smooth dough when the heat is fine enough to handle. 5.Pinch a small or medium-sized ball, flatten it slightly with your palms, and dust it lightly with some bajra flour from both sides. 6.This is not my forte, so I like to fold a ziplock bag, place the dough ball between the halves, and gently roll it out with a rolling pin or by using my hands to press it outwards.Dust lightly with flour as needed to keep the dough from sticking. 7.Gently remove the flat uncooked bread from the ziplock bag and place it on a hot tawa or flat pan or skillet. Keep the heat from medium-high to high. 8.Cook the first side until you see a few blisters. Flip and cook the other side. Flip a couple of times and cook till brown spots and blisters appear on both sides. 9.Serve Bajra roti. Gujarati Kadhi recipe: 1. To make Gujarati Kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain. 2. Add 3 cups of water and mix well and keep aside. 3. Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. 4. When the seeds crackle, add the asafoetida and saute for a few seconds. 5. Add the prepared curds-besan-water mixute, currly leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring occasionally. 6. Reduce the flame and Gujarati kadhi for 10-12 minutes, while stirring occasionally. 7. Garnish the Gujarati Kadhi with coriander and serve it.