BAINGAN CORN BHARTA

Baingan or eggplant or Aubergine is very loved vegetable. Commonly known as "King of vegetables" or "Sabjiyon ka Raja", this vegetable is eaten a lot in entire country. Perhaps it is because of the leaves crown on top of the vegetable that gives it this distinction of being special among all vegetables.

Known to have originated in India or Africa, where it is commonly called as brinjal, The vegetable is grown extensively in India. India and China account for combined production of more than 80% of the total production in the whole world.

The brinjal or eggplant has many varieties. From just a couple inches to a couple feet long, this vegetable is found to have grown in various shapes and sizes. Not only the shape and size, but the vegetable is known to have been found in various colours as well. Although the most common color known for this crop is light to deep purple or violet, it is also found in white and green color. It is this white color small eggplants which is believed to have given the name eggplants as they resembled the eggs in color and size. They are also called garden eggs or vegetable eggs.

The vegetable is in boiled, cooked, sauteed, fried, roasted and even pickled form all around the world in various cuisines. Different countries have their different dishes using different cooking methods.

In India, it is very popular for its roasted version of the dish called as "Bhartha" said to have originated in the Punjab region of Indian subcontinent. In the olden days, when people used wood as cooking fuel, after cooking the food, people used to keep the vegetables like eggplants for roasting in the leftover fire and heat of the "chulha" or "tandoor". The roasted vegetables were then used for making the main dish.

The bhartha is cooked by adding various spices and additional "tadka" to roasted eggplants. But in this recipe, we have combined it with another loved vegetable, corn. The "Makki ki roti" is made with flour of corn. Until few decades back, corn was not used much as a vegetable in Indian cuisine but with the popularity of American sweet corn, this vegetable gained popularity. Normally people do add peas also in the bhartha. But in this recipe we have added corn in the dish. The corn gives it a distinct flavor to the dish which does not interfere with the roasted flavor of the dish but enhances the flavor by giving its taste combined with the delicacy of the original dish.

Ingredients

for 2-3 persons

• Eggplant roasted, peeled and mashed 2
• Tomatoes 3 big size
• Onion chopped 2
• Corn boiled ½ cup
• Garam Masala 1 tsp
• Oil as required
• Green chilli chopped 1
• Coriander fresh chopped 1 tbsp
• Ginger garlic chopped 1½ tbsp
• Coriander powder 2 tsp
• Green cardamom 2
• Cloves 2-3
• Black cardamom 1
• Cumin seeds 1 tsp
• Black pepper corn 10-12
• Salt to taste

Method

• Dry roast black and green cardamom, black pepper and cloves.
• Crush them when cool.
• Heat oil in pan. Add cumin seeds.
• Add chopped onion and saute well.
• Add salt.
• Add chopped ginger garlic. Saute for few seconds.
• Onion starts to turn brown.
• Add chopped tomatoes, saute well till oil starts to separate.
• Keep stirring and mashing.
• Mix all powdered spice and mix well. 
• Add green chilli.
• Add mashed roasted eggplant, keep mashing and mixing for about 10-15 minutes.
• Add corn and cook till oil separates.
• Baingan corn bharta is ready.
• Garnish with chopped coriander.
• Serve hot with roti, paratha or naan.

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GUACAMOLE CHICKPEAS SALAD

When it comes to fruits and vegetables, we always look at them as a great source of nutrition. The plant produce is by far the best source of most vitamins, minerals and proteins needed by human beings for maintaining the healthy and fit body. The more use of fruits and vegetables also help in maintaining a healthy weight and thus getting rid of problems related to the obesity or excess fat like high blood pressure, high cholesterol, heart diseases etc. Although few years back, the fruits grown in other parts of the world were not accessible locally but these days, we can enjoy all kinds of fruits and vegetables all year round available in our own local markets. Whether it is Kiwi from New Zealand, Avocado from Mexico or Mango from India, all these fruits find their place in local markets all over the world.

Every fruit has some or the other health benefits. While some diet and nutrition experts have the opinion that we must mostly consume the locally grown fruits and vegetables as those products will help in providing appropriate nutrition and benefits to the body as they also grow in the same soil and climate as you live, but some experts say that all kind of fruits and vegetables should be consumed as they make body more strong and adaptive. Also some crops have known to be source of various nutrients which are otherwise missing in local products sometimes. So it is upto us, what we want. And there is no harm in consuming everything in a limit.

Avocado is one exotic fruit which is gaining popularity in recent times because of its known health benefits. It is believed that the avocado originated in the place in and around modern day Mexico. This is the reason that Mexican cuisine has avocado as a main ingredient in some of the dishes. Normally eaten raw, in form of salads and dips, Avocado is now becoming a part of other world cuisines as well. While in last two decades, the Mexican cuisine became popular not only in the America and Canada, it also gained many admirers in many other countries of the world. Tacos, Nachos, Burritos etc are part of the Mexican cuisine. In most of these dishes, Avocado is added as a spread or dip.

Avocados are grown in warm, slightly humid regions. Besides Mexico, Avocado is also produced in Dominican Republic, Peru and Indonesia etc.

Like bananas, avocados also mature on trees but ripe off them. Avocado has no cholesterol or sodium and has very low saturated fatty acids. It is a very rich source of vitamins, minerals and protein. It is also high in fiber content.

Full of health and nutrition, this salad will become part of your every party menu and daily diet plan. Each ingredient has its own health benefits. The dressing used in salad is also non spicy. Avocado is a very healthy food and chickpeas too are a good source of vitamins, minerals and protein. Irresistible taste, incredibly healthy.

Ingredients

For 2 persons

• Boiled chickpeas 1 cup
• Avacado 1
• Greek Yogurt 2-3 tbsp
• Olive oil 1 tbsp.
• Onion finely chopped 2 tbsp
• Red bell pepper 2 tbsp
• Apple chopped 2-3 tbsp
• Boiled corn ½ cup
• Coriander chopped 1 tbsp
• Oregano 1 tsp
• Black pepper 1 tsp
• Salt to taste
• Lemon juice 1 tbsp

Method

• Cut Avacado and scoop out pulp and mash it.
• Add yogurt and olive oil and mix well.
• Add chickpeas,corn, veggies/fruit and chopped coriander and all seasoning.
• Mix well.
• Guacamole Chickpeas Salad is ready.
• Serve as salad or as dip with nachos.

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MEXICAN CHICKEN

Ingredients

                                                                                                                        for 2 people

• Chicken drumstics (with or without skin) 4
• Black pepper 1 tsp
• Corriander Powder 1 tsp
• Salt to taste
• Red chilli powder 1 tsp
• Tomato puree 1 tbsp
• Chopped tomatoes half cup
• Chopped onion 1
• Corn half cup

Method

• Heat oil in pan and pan fry drumsticks. Add salt and black pepper. Fry till almost cook. Keep aside fried chicken.
• Add chopped onion in same pan with leftover oil. When they turn soft add salt and dry spices
• Add chopped tomatoes and cook well.
• Add tomato puree.
• Add chicken and mix well. Cover and let simmer on low heat for 10-12 minutes.
• Add corn and mix well. Cover and simmer for 2-3 minutes.
• Mexican chicken is ready.
• Serve hot with plain rice.