BEGUN TOMATO MICRO CHA-CHADI (Eggplant and tomato)

Today there is no story or incident to narrate. Every body had gala time on cakes and cookies, and all exotic dishes on New year. And the poor joker ( yes  yes you are right, that was me) was busy making fish, mutton and chicken tikkas, sitting in front of a charcoal BBQ contraption...OK end of the ordeal was good as every body liked the tikka and asking for the recipe....I did not tell them that for charcoal grill no recipe was needed. ( Thanks to Sanjeev Kapoor).

So I thought I would post a simple Bengali recipe which you should be able to make in 15 minutes and watch TV too in between.

RECIPE

This is a simple Bati ( bowl) cha-chaDi , made in Micro...Ingredients are all added raw , no frying but it will have a high note of Turmeric.(..if you dont like turmeric ( not so frightening as it may appear) you may not make this dish) , a mild note of Panch foDon ( 5 spices of bengal and orissa), high chili and the fragrance of Mustrad oil. Believe me, if you can get a good quality of olive oil, non-bongs can use it and it tastes real good minus the pungency of mustard...

INGREDIENTS

Egg plant 2 cups , chopped to 1/2 inch to 3/4 inch pieces.

Tomato 1 medium, cut to 1/2 inch 

green chili 3 cut to 1/2 inch ( more the merrier) 

Onion 1 medium sliced.

turmaric powder 1 tsp 

red chili powder ( absolutely optional only for hot chili eaters) 

Panch PhoDon 1/2 tsp  if you dont have forget it) 

Mustard oil 11/2 tbsp ( olive oil will do)

salt to taste
Sugar 1 or 3/4th tsp level ( This is for taste and not sweetening)

coriander leaves ( optional) chopped 1 tbsp

ginger, fine chopped 1 tsp

PROCESS

Mix all of these in a micro proof  glass or ceramic ware with a ceramic lead ( you can put a 1/2 plate on top to cover)

Put in the micro with the cover and run  at 700 to 900 watt for 3 minutes

Remove and mix well and again put back and run for 3 minutes,

Cover and run for few minutes...for the timing I will rely on your experience..to ensure that all the ingredients are cooked and soft.

devoure with , roti, paratha or hot rice. I love it with rice as it is extra hot.

VARIATIONS

Do whatever you want , one can replace eggplant with fried paneer or use sliced potato, zucchini , ridge gourd,  cauliflower or cabbage etc etc.

View my latest post on Indian Himalayas, Trishul, 

And finally , no flower but moon for my foodie friends 

MUSHROOM CHACHODI (FRY)

While publishing the liver recipe , I forgot to give vege alternative for my vege friends, hence this posting.

In India, we get mainly the button mushrooms and  Oyster mushroom in some places. However any edible mushroom can be used.  Mushroom always reminds me the great taste of  Mushroom of Orissa, which grows randomly on hey stacks ( Pala Chhatu, the edible ones).

The spice will remain same, the great classical Bengali seasoning of Green chili and Kala Jeera. This seasoning gives a very mild aroma keeping the flavor of ingredients almost in its original form.

In case the taste is bland, please proceed from the end with various spices. ( refer to my earlier post on Liver fry)

INGREDIENTS

1. Button Mushroom 200 gms 

2. green chili 6 Nos..3 broken into 2-3 pcs and 3 for garnishing 

3. Turmaric 1 level tsp

4. Kala jeera 1 level tsp

5. Oil 1 tbsp ( or 2 tsp) (Mustrad oil for Bongs , others may use olive or any other oil )

Note: Mushroom doesn't soak oil , so a little for seasoning is Good enough

6. Salt to taste 

PROCESS

Cut the Mushroom into 6 to 8mm pieces

Heat oil and give green chili and Kala jeera seasoning, when the green chili turns white to very little brownish, add the Mushroom and mix.

Add turmeric powder , salt and mix , keep at low flame. ( Note, the Mushroom will shrink, so be careful about salt quantity..keep at lower side and adjust later.)

Cover and simmer for 5- 8 minutes or till the water dries up.

Raise flame and stir fry. When material sticks to the vessel, reduce flame put 1 tbsp water, scrap and dissolve the material and mix .

Repeat this process 2 more times (BHUNO THRICE)

The Mushroom will get fried, turn light brown and will be coated with oil.

Enjoy straight or with hot rice and additional green chili...or roti or Paratha.

If you are adventurous, use this to make stuffed Mushroom paratha ( in this case, chop the cooked Mushroom further and can add roasted red chili powder or more fried green chili.

 Flower for my great foodie friends