Thursday, 21 June 2007

Methi Bhature & Baingan Bharta

Last evening we had hosted a dinner party, but this time, I decided to steer away from the usual Gujarati fare and went with a "Punjabi-Mughlai" theme. On the menu were these delectable Methi bhature, Chhole, Baingan Bharta, Vegetable Biryani, Bhajiyas,and for dessert -Sevai made in Milk.

These Methi Bhatures have become a favorite with my family and I do make it when I have access to Methi..which is quite rare. I have also used the dry Kasturi methi on occasion for a slightly tangier taste.

You will need:
  • 2-3 packets of Instant Pizza dough Mix ( the easiest way to make these)
  • 1 cup Sour yogurt
  • 1 cup: fresh or frozen Methi( Fenugreek) ( defrost thoroughly if using frozen kind)
  • 1 tsp: Salt
  • Water: As needed
In a bowl, combine the instant pizza dough mix, methi leaves and the salt. Slowly add the yogurt and bind into a dough. Add a little water if necessary. Its better to make the dough with yogurt, I have found. It will be much easier to roll later on. Cover with a damp towel and let it rise for at least a couple of hours. I made the dough at 10:00 in the morning, and made the bhatures around 6:00pm, and they turned out extremely nice.
When ready to make the bhaturas, roll into small circles and deep fry. If you'd rather not deep fry, pan fry these like a paratha, using very little oil, they still taste great. Serve hot with any curries.....
The other item on my list was Baingan Bhartha made with a little bit of yogurt instead of cream, and I used a little bit of my favorite herb- Rosemary for a unique flavor.

You will need:
  • 2-3 Large Eggplants- Cooked and Mashed in the pressure cooker
  • 1 large bunch of: Spring Onions
  • 1 small sprig of Rosemary- snipped in little pieces ( See Sidebar for more Info.)
  • 1 small red onion- chopped finely
  • 2 small tomatoes - chopped finely
  • 1 heaping tbsp of Paprika- for the color
  • 1/2 cup of Mild yogurt
  • 1 tbsp: your favorite Garam Masala
  • For the tempering: 1 tsp: Oil, Cumin Seeds
  • 1 tbsp: Cilantro-Ginger-Chili Paste (use more if you like it hot)
  • Salt, a pinch of sugar- to your taste
Peel the eggplants, give them a rinse, chop them into large pieces and cook them in the pressure cooker till mushy. In a large pan, heat the oil, add the cumin seeds and the Cilantro-Ginger-Chili paste. Cook until lightly browned. Add the Onions, both the spring onions and the red. Add tomatoes and the rosemary snips and cook until the oil separates. Add the mashed eggplant at this point and stir really well. Add the seasonings, paprika and the yogurt. Cook further until you reach the desired consistency. Garnish with Cilantro and serve hot.

This Baingan Bhartha is also going to Sangeeta - this month's gracious host for JFI- Eggplant.

Image Courtesy: Sangeeta of "Ghar ka Khana".

TIBETAN HERBAL MEDICINE

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