#indian kitchen

[m4movies]

Fluffy, deep-fried Indian bread, served hot with spicy chickpeas.

[bacthelor-kitchen]

Egg Plant Curry with Lentils and More

Ingredients:

Thai Egg Plant (Small Brinjal or Aubergines) - 2 Lb / 1 Kg

Toor Dal (Split Pigeon Peas) - 1 Oz / 30g

Urad Dal (Dehusked and Split Black Gram Lentils) - 1 Oz /30 g

Moong Dal (Dehusked and Split Mung Beans) - 1 Oz / 30g

Chana Dal (Split Chick Peas) - 1 Oz / 30g

Sesame Seeds - 1 Oz / 30 g

Peanuts - 1 Oz / 30g

Garlic - 5-6 cloves (Smash or cut into small pieces)

Ginger - 1 Oz / 30 g (Cut into small pieces)

Green Chillies (small) - 4

Curry Leaf (Optional) - 5-6 leaves

Turmeric (Optional) - 1/2 Tea spoon

Black Pepper (Optional) - 1/2 Table Spoon

Coriander/Cilantro Seed Power (Optional) - 1/2 Table Spoon

Cummin Power (Optional) - 1/2 Table spoon

Salt (for taste, start with 1 tea spoon, increase if you need more)

Tamarind Paste / Concentrate - 1 Table Spoon (Brand Used : Tamicon)

Onion - 1 large

Oil - enough

Pan with lid (Thick bottom ones are better)

Fresh Water at room temperature - 1 Cup

Coriander / Cilantro Leaves (Optional) - 1 bunch

Note: None of the ingredients need to be exact. Depending on what is available, you may change the measurements , drop ingredients. Taste will vary a little. Dont mess with salt though. (:p

Step 1 : Heat a pan and fry each of Toor dal, chana dal, urad dal, mung dal , sesame seeds and peanuts separately in very little oil. (Each should be done separately. If you mix, some will burn before others are done). Each are these are done when they turn a little red in color.

See below 1. Peanuts, 2. Urad dal 3. Mung Dal 4. Chana dal .5 Mung dal, 6. Sesame seeds

Step 2. Fry Cut Ginger, Garlic, Chilies, Curry leaves in Oil till tender. Add black pepper and turmeric and mix for a 10 seconds. Take it off the stove. Mix with lentils

Step 3: Mix Coriander power and Cummin power to the mix. and let it cool down.

Step 4: Blend the cooled mix. Doesn't need to be fine.

Step 5: Cut the Egg Plants in to Quarters or Eighths.

Cut Onions into small pieces. No need to show your finesse here. Cut however you like.

Step 6: Set Stove on medium heat. Bring a pan to heat (350F), add oil (4 - 5 tbsp). Fry Onions to tender, then add Egg plant. Cook both for about 5 minutes occasionally mixing. Don't let them burn.

Step 7: Add the blended mix of lentils. And mix well. Add Tamarind Concentrate. (This add acidity. If you are skipping. Tamarind, it will not taste any bad, just a little different. No worries) Add Salt to taste. I would say start with a 2 tsp of salt to start, if that is not enough, you can add more later. You know your taste, add accordingly. Mix well. Cook for 5 minutes mixing occasionally.

Step 8: Lower the heat. Add a cup of water. Mix. Put the Lid on. And let that cook for another 5 minutes. Keep an eye on it. Don't let it burn. (Mix if you need to) Let it cook for 5-10 minutes till water is absorbed.

Step 9: Once you don't see any water, check to see if the egg plant (aubergine) is cooked. Tip: If you press the spoon into it, the piece will break easily.

Cooking is done. Switch the stove off. Cut Coriander/Cilantro leaves into small pieces and mix them into the curry.

Let the curry sit with the lid on for another 5-10 minutes to cool down. Enjoy with Rice, Roti, Naan or eat it as it is.

[thismademethinkofyou]

// Rituparna Roy - A Masala for All Seasons //

[summer-mclaughlin-oldblog]

You know your new home is at least a LITTLE bit set up when you got the spice box arranged 😋

[m4movies]

Puri Lovers

[m4movies]

Bombay Sandwich & KARAK CHAI

[heeramoticorporation]

Child-Safe Modular Kitchen Design: 7 Essential Safety Features Every Parent Should Know

A child-safe modular kitchen combines soft-close hardware, child-lock cabinets, rounded-edge shutters, anti-slip flooring, corner guards, sm

[tfl-vadodara1]

there is something deeply comforting about eating a snack that has existed for centuries.

makhana — roasted lotus seeds — has been part of Indian kitchens forever. offered during festivals, stirred into kheer, used during fasting. there is a continuity to it that feels grounding in a way that a flavoured rice cake from the health aisle never could. when you make sweet makhana at home — just fox nuts in a hot pan, then a spoonful of ghee, crumbled jaggery, a dusting of cinnamon — you're participating in something older than wellness culture. something that just understood, quietly, that food should nourish you without making you feel like you're being punished. it is sweet without being overwhelming. crunchy without being aggressive. filling without that heavy settled-in-your-stomach feeling. it tastes like the kind of snack you'd find in a warm kitchen somewhere, made by someone who actually cared what you put in your body. i think about that sometimes when i'm eating it late at night, lights low, trying to wind down. it helps.