DINNER RECIPES

Matar Baingan Bharta is a popular Indian dish made with eggplant and green peas. Here is a recipe for making it in a non-stick pan without roasting, along with some tips and tricks: Ingredients:

• 2 medium-sized eggplants (baingan), cut into small pieces
• 1 cup green peas (matar), fresh or frozen
• 1 onion, chopped
• 1-2 chopped green chilies
• 1 cup chopped tomato
• 1 tsp grated ginger
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala powder (optional)
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves, chopped for garnishing

Instructions:

1. Heat the oil in a non-stick pan over medium heat.
2. Add chopped onion, green chili, and ginger. Saute until the onions turn golden brown.
3. Add chopped tomato, red chili powder, and salt to taste. Mix the mixture well.
4. Now add some water and cover the pan with a lid for 2-3 minutes.
5. After 2-3 minutes, add 1 cup green peas and chopped eggplant (baingan) pieces to the mixture and mix well.
6. Cover the pan with the lid and cook the contents for about 15-20 minutes over medium flame.
7. After 15-20 minutes, open the pan and gently mash the mixture.
8. Add fresh coriander leaves.
9. Add garam masala powder and mix well.
10. Now your Matar Baingan Bharta (Matar Eggplant Mash) is ready to serve.
11. Garnish your Matar Baingan Bharta (Matar Eggplant Mash) with fresh coriander leaves and serve hot with roti or rice.

Tips and Tricks:

• You can use frozen eggplant instead of fresh eggplant, but it may release more water during cooking.
• Make sure to cut the eggplant into small pieces to ensure even cooking.
• You can also add other vegetables to the dish for more flavor and texture.
• If you don't have a non-stick pan, you can use a regular pan, but make sure to add enough oil to prevent the vegetables from sticking to the pan.
• It is perfect diet for diabetic and heart patients as baingan is good for such patients if a little bit of oil is used in cooking.

Dhuli urad dal is a popular ingredient in Indian cuisine that is used to make various dishes such as dal makhani, dosa, idli, and vada. Here's a recipe for cooking dhuli urad dal along with some tips and tricks:

Ingredients:

• 1 cup dhuli urad dal (split black gram without skin)
• 2 medium glasses of water
• 1 tablespoon ghee or oil
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 tablespoon chopped coriander leaves

Instructions:

1. Rinse the dhuli urad dal thoroughly under running water until the water runs clear. Soak the dal in enough water for at least 30 minutes.
2. Drain the soaked dal and transfer it to a pressure cooker along with 2 medium glasses of water.
3. Pressure cook the dal on high heat for 3-4 whistles or until it is soft and fully cooked.
4. In a separate pan, heat ghee or oil over medium heat.
5. Add finely chopped onions and sauté until they turn translucent.
6. Add finely chopped tomatoes, green chili, turmeric powder, red chili powder, and salt to taste. Mix well and cook until the tomatoes are soft and mushy.
7. Add the cooked dal to the pan and mix well. Cook for 5-6 minutes or until the dal is heated through and the flavors are well combined.
8. Garnish with chopped coriander leaves and serve hot with rice or roti.

Tips and Tricks:

• Soaking the dhuli urad dal before cooking it helps in reducing the cooking time and also improves its texture.
• Pressure cooking is the easiest and quickest method to cook dhuli urad dal. If you don't have a pressure cooker, you can also cook it in a pot on the stove, but it will take longer.
• Adding cumin seeds to the hot oil or ghee is important to release their flavor and aroma.
• You can adjust the amount of green chili and red chili powder according to your taste preference.
• Adding chopped coriander leaves at the end of cooking adds freshness and flavor to the dish.
• You can also add some cream or butter to the dal to make it richer and creamier.

Here is a homemade naan recipe that you can make on a pan/tawa, along with some tips and tricks to help you get perfect results:

Ingredients:

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup plain yogurt
• 3/4 cup warm water
• 2 tbsp melted butter or ghee
• Optional: garlic, herbs, or other flavorings to taste

Directions:

1. In a mixing bowl, combine the flour, yeast, salt, and sugar.
2. Add the yogurt and warm water, and mix until the dough comes together.
3. Knead the dough for 5-10 minutes, until it becomes smooth and elastic. Cover and let it rest for 10 minutes.
4. Preheat a non-stick pan or tawa on medium-high heat.
5. Divide the dough into 6-8 equal portions and roll each portion into a ball.
6. On a floured surface, roll out each ball into a flat oval shape.
7. Place the naan onto the preheated pan/tawa, sprinkle few drops of water then cover it with a lid for 20-25 seconds until bubbles start to form on the surface.
8. Flip the naan over and cook for 1 minute, until both sides are golden brown and slightly charred.
9. Brush the top of each naan with melted butter or ghee and sprinkle with any desired flavorings.
10. Flip the naan again so that the buttered side is down, and cook for 1-2 minutes until bubbles start to form on the surface.
11. Flip the naan over once more and cook for an additional few seconds on both sides.
12. Remove the naan from the pan/tawa and brush with additional melted butter or ghee, if desired. Serve hot with chole.

Tips and Tricks:

• Use warm water, not hot water, to activate the yeast. If the water is too hot, it can kill the yeast and prevent the dough from rising.
• Knead the dough well to develop gluten, which will give the naan its chewy texture.
• Let the dough rest before rolling it out. This allows the gluten to relax, making the dough easier to roll and preventing it from shrinking back as you roll.
• Make sure your pan/tawa is well-heated before you start cooking the naan. If it's not hot enough, the naan will be soggy and won't develop a nice char.
• Brush the naan with melted butter or ghee while it's still hot to help it stay soft and moist.
• Experiment with different flavourings like garlic, herbs, or even cheese to add extra flavour to your naan.

HOME MADE ICE-CREAM

GMC (guar gum) and CMC (carboxymethyl cellulose) are often used as stabilizers and thickeners in ice cream recipes to improve the texture and prevent ice crystals from forming. Here is a simple recipe for homemade ice cream using GMC and CMC:

Ingredients:

• 1 cup heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar (use as per your requirement)
• 1 tablespoon vanilla extract
• 2 teaspoons GMC powder
• 1/4 teaspoon CMC powder
• 2 teaspoons corn flour

Instructions:

1. Set aside ½ cup of milk from 2 cups of whole milk.
2. Boil 1½ cups of whole milk in a pan.
3. In a separate bowl, mix 2 cups of corn flour, 2 teaspoons of GMC powder, ¼ teaspoon of CMC powder, and ¾ cup of granulated sugar with ½ cup of milk.
4. Stir the mixture well to prevent lumps from forming.
5. Slowly pour the mixture of ½ cup of milk into the 1½ cups of warm milk, stirring continuously.
6. Keep stirring until the mixture becomes a slurry.
7. Turn off the heat and let it cool.
8. Pour the mixture into a container and freeze it for 8 hours.
9. After 8 hours, blend it for 15 minutes after adding vanilla essence.
10. Pour the mixture back into the same container and freeze it for 6-7 hours.
11. Serve in a serving bowl and enjoy your homemade vanilla ice cream!