Egg burji

Egg burji is one of my all time favorite recipes which is very simple to make and yet is substantial food to have at any time.


Ingredients:
1.)Egg - 3
2.)Green chillies - 2 (finely chopped)
3.)mustard seeds - 1/2 tsp
4.)Cumin seeds - 1/2 tsp
5.)onion -1 small(finely chopped)
6.)turmeric - 1/4tsp(or less)
7.)ginger garlic paste - 1/2 tsp
8.)salt - to taste
9.)oil - 1tsp
10.)chili powder -1/4 tsp (optional)

Procedure:
Beat the eggs well in a bowl. Take oil in a pan, when it is hot add mustard seeds, cumin seeds. When they start spluttering add onions, green chillies and fry till onion gets translucent. next add turmeric and ginger garlic paste and fry till onions get brown. Now add the salt and stir well. next add the eggs and mix well and let it rest for 2 mins. Stir occasionally till the eggs get cooked(Stir to make sure the eggs do not get burnt or stick to the pan). One the eggs are cooked depending on the taste add chili powder if needed and stir well. Cook for a couple of more minutes and Egg burji is ready to be served. This goes well with roti, bread or eat it juz like that..it tastes simply superb!!!

Baingan Bartha

Brinjal/Eggplant is one of the rich vegetables that can be prepared in so many ways with such different flavors. One can cook this veggie daily and yet give a totally new dimension to it in its taste. The recipe that i will be sharing is one of my husband's favorite recipes.


Ingredients:
1.)Brinjal/Eggplant - 1 large
2.)onion - 1 medium(finely chopped)
3.) tomatoes - 4(coarsely chopped)
4.)garlic - 2 tsps finely chopped
5.)green chillies - 3 finely chopped
6.)pepper powder - 1 tsp
7.)salt - to taste
8.)oil - 1tbsp
9.)coriander leaves - to garnish

Procedure:
Rub oil thoroughly on the brinjal and place it in the oven for 20 to 30 min at 550 degrees Fahrenheit. Keep checking on the brinjal now and then, and keep turning it to ensure that it is cooked well on all sides. When the brinjal is cooked its skin gets wrinkled. (This is the test to check if the brinjal is cooked. If the brinjal is cooked right the skin of the brinjal peels off with ease. And also the colour and texture of the cooked brinjal is quite different from a raw one. Cooked brinjal meat has a browner tinge to it and is a lot more softer than a raw one.). Once the brinjal is cooked remove from the oven and let it cool down. Then peel the skin and coarsely chop the brinjal.
Brinjal can also be cooked on stove top. For that apply oil to the brinjal and put on a pan.Cover the pan with a lid and let the brinjal cook. Keep turning occasionally(to make sure brinjal is not burnt.).When the brinjal is cooked the skin colr changes and skin is wrinkled. A cooked brinjals's skin peels off with ease.

In the mean while take oil in a pan. When it is hot add onions,garlic and green chillies. Saute till onions get golden brown. Now add the tomatoes and cook. Add salt and pepper powder, mix well and cook till the tomatoes are cooked. At this point add the cooked brinjal and mix well. Let it cook for some more time till all the flavors are thoroughly mixed. Garnish with coriander leaves and remove from the stove. Baigan bartha is ready to be served. This goes well with roti's or rice.