Begun Posto ( bengan aur khaskhas ki sabji)

Begun posto:

Ingredients:

• 10 baby eggplants
• ½ cup poppy seeds (finely paste)
• ½ of a big onion finely chopped
• 4-5 green chilies
• 1-2 tsp sugar
• 4-5 tbsp oil
• Turmeric powder
• Salt

Method:

First cut the eggplants into four slices. Mix 1tbsp turmeric powder and 1tbsp salt to the eggplants. Now take a pan and heat the oil. When the oil is hot add the eggplants and fry them. 

When it is halfway done add the chopped onions and green chilies.

 Fry them for another 1 minute.

Now add the paste of the poppy seeds. Stir it on medium to low flame for 30 seconds.

Add 1 cup of water and 1-2 tsp sugar.

 Cook it on medium flame until it becomes little dry.

Serve it with roti or rice.

To make the poppy seeds paste take them in a blender and add little hot water. Soak them in the hot water for around 15 minutes. Then blend it finely.

Oven baked vegetable cutlets

Super tasty and healthy vegetable cutlets:

Ingredients:

• 1 big potato
• 1 carrot
• ½ of a beetroot
• Green peas(optional)
• ½ of a big onion finely chopped
• 1 tbsp ginger garlic paste
• 2 chopped green chilies
• 1-2 cup roasted peanuts
• ½ tsp Cumin seeds
• ½ tsp Coriander seeds
• ½tsp Fennel seeds
• 1-2 bay leaves
• 1 dry red chili
• ½ tsp black pepper
• 1 cinnamon stick
• 2-3 cardamom
• 2-3 cloves
• 1-2 cup of chickpea flour
• 1 cup bread crumbs
• 1-2 tsp sugar( as per taste)
• Salt
• Oil

Method:

First boil the potato, carrot and beetroot together by adding some salt. Don’t boil too much. After boiling let them be cooled. Then smash the potato and carrot and chop the beetroot into very small pieces. Keep them aside. Then in a pan take all the dry spices and roast them for around 1-2 minutes. Make a fine powder from the spices by blending. Then in the same pan take 2 tbsp oil. Once the oil is hot fry the peanuts in medium flame until they become little brown in color. Take them out. Then in the same oil add chopped onions and chopped green chilies. Fry them until it becomes golden brown. Then add the ginger garlic paste. Cook it for around 30 seconds. Now add the smashed and chopped veggies. At this stage you can add green peas. Add the spices powder, peanuts, sugar and pinch of salt. Cook it on medium flame for 5-6 minutes. Now take off the pan and let it rest for cooling. Now in a bowl take the chickpea flour and pinch of salt( per taste). Mix it with water. Make a lumps free little thick batter. In an another plate take the bread crumbs. Now make small round shape balls from the veg mixture or whatever shape you like. Then deep the veg balls into flour mixture. Immediately after deeping take them out and coat them in the bed crumbs. Coat all the sides very well. Make all the balls from the veggies and keep aside.

For baking: Pre heat the oven to 350 degree F. Take a baking tray and Grease it with oil. Now take the balls and brush them with little oil on all sides. Bake them in the pre heated oven for 15 minutes.

For deep frying: You can also deep fry them. Take a pan. Heat 1 cup oil. When the oil is hot fry the cutlets.

Egg fried rice and chili chicken

Egg fried rice and chili chicken

Chili chicken:

 Ingredients:

• 250 gms chicken
• 1 eggs
• Cornflour
• Vinegar
• Tomato sauce
• Chili sauce
• Soya sauce
• ½ of a chopped tomato
• 1/2cup white part of the spring onion(if u don’t have it than u can just use regular onion)
• Ginger garlic paste
• ½ of a capsicum chopped into slices( if u want u can add more)
• 1-2 of a onion cut into little big slices
• 4-5 green chilies
• Black pepper
• In a small bowl take 3-4 tbsp of tomato sauce, 3 tbsp of chili sauce, 1 tbsp of soya sauce. Keep it aside.

Method:

First wash the chicken and marinate it with 1tsp of vinegar for half an hour. Then in a bowl take the egg and beat it well and mix 3-4 tbsp of cornflour. Add 1 tsp of ginger garlic paste and pinch of salt. Add ¼ tsp of black pepper and mix them well. Make a little thick batter and keep it aside.

Now in a pan take half cup of white oil(olive oil also can be used). When the oil is hot pour the chicken pieces into the egg batter and fry them.

Keep the fried chicken in a tissue paper.

 Now in the remaining oil add the spring onion and stir it for one minute. 

Then add the ginger garlic paste and stir it again for around 1 minute. 

Now add the chopped capsicum and tomato and cook it for 30 seconds.

Then add the big onion slices and green chilies.

Stir it for around one minute then add the sauce mixture.

Cook it well for 1-2 minutes. In a bowl take 1tbsp of cornflour and mix it with little water. Now pour the mix into the pan and cook it for 20-30 seconds.

Now add the fried chicken. 

Stir all of them for a while and add 2 cups of water to it or as much gravy you like. 

Add salt as per taste and lastly add 1-2 tsp of sugar if u like little sweetness. Cook it on medium flame until the chicken cooked thoroughly and switch off the flame(don’t over cook it).

Egg fried rice:

Ingredients:

• 1 cup of basmati rice
• 1 carrot cut into thin pieces
• ½ cup of green beans chopped into small pieces
• ½ cup of spring onion chopped
• 1-2 of a capsicum finely chopped
• 1-2 of a big onion chopped nicely
• 2 finely chopped garlic
• 2 eggs
• Soya sauce
• Salt as per taste
• White oil 
• 1tbsp sugar

Method:

First boil the rice. When the rice is 80% done then drain the water and spread it on a tissue paper. When the rice becomes cold, make it refrigerate for half an hour if u have time. Otherwise u can skip it. Now In a pan fry all the vegetables. Then in the same pan fry the eggs with pinch of salt and make them small slices. Now wash the pan and take 2-3 tbsp of white oil/olive oil. Once the oil is hot then add the chopped garlic. After 8-10 seconds of stiring add the chopped onion. When the onions turn little golden in color then add the rice. Add salt as per taste and 1tbsp of soya sauce(optional). Fry the rice well for around 2-3 minutes. Then add the fried veggies and eggs. Stir the rice for 1-2 minutes. Add 1 tbsp of sugar to it and switch off the flame.