indian recipes

recipe of the week | indian | mughlai | chinese | litebite

KHUMB LABABDAAR
( White Mushrooms)

INGREDIENTS
500 gm mushrooms, sliced or whole without the stem, 45 gm (½ cup), unsalted butter, 180 gm (¾ cup) onions, chopped, 6gm (1 tsp) garlic paste, 3 gm (1 tsp) cumin seed powder, 1½gm (1 tsp) coriander seed powder, 12 gm (2 tsp) refined flour (maida), 100 ml (½ cup) milk, 4 gm (2 tsp) white pepper powder, salt to taste.

METHOD
Heat the unsalted butter, add the onions & garlic paste. Saute until light

brown. Add the cumin & coriander powders. Stir until well mixed & aromatic. Remove the pan from the heat & cool slightly. Add the refined flour, stirring all the time.
Return the pan to the heat 7 cook until the color changes. Add the milk slowly, making sure it is well mixed. Add the mushrooms & cook for 5 to 7 minutes. Put in the white pepper powder & salt. Stir to mix well.

HOW TO SERVE
Sprinkle coriander leaves on top. TOP

STUFFED BRINJALS
(Cashew & Coconut Stuffed Brinjals)

INGREDIENTS
8 small, round brinjals, 2 cups scrapped coconut, 1 cup broken cashewnuts, 4 large onions, ¼ cup tamarind juice, 4 round potatoes, 1 tsp chilli powder, ½ tsp turmeric powder, 1 tsp mixed spices (powdered cloves, cardamom & pepper), 8 peppercorns, 6 cloves, 1 tbsp coriander seeds, ½ cup oil, salt to taste, 1 cup chopped coriander leaves.

METHOD
Remove stems & slit brinjals crosswise without cutting all the way through.

Peel potatoes but leave whole. Slice two onions. Heat two tbsp oil & fry peppercorns, cloves & coriander seeds. When they pop, add sliced onions. Brown. Add scraped coconut & roast till golden. Cool & grind to a fine paste, adding very little water. Add to this paste the chilli powder, turmeric, mixed spice, salt, tamarind juice, coriander leaves & the remaining two onions chopped very finely. Add cashewnuts & mix well. Stuff this mixture into the brinjals. Heat remaining oil in a heavy pan. Add the brinjals, potatoes & remaining coconut paste. Add just enough water to cook the vegetables on a low, even fire.

HOW TO SERVE
Serve with Indian Breads, either jwar or bajra rotis or with puris.

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