Vangyache Masala Kaap

Time 20 min

Ingredients

Eggplant (thin sliced ) 1 medium size  (10-12 slices) (i use eggplant especially used for bharit)
Gram flour (Besan) 1/4 cup

Rice flour  1/4 cup
Cornflour 1/4 cup
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Amchur powder 1/2 tsp
Coriander powder 1/2 tsp

Salt to taste

Oil shallow frying

Method

Make not thin nor thick slices of eggplant. Then deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. 
Mix all ingredients in a shallow plate. Do not add water. Keep it aside.
Heat little oil in non stick tava. Then take one slice from bowl containing water and salt, drain water then dip in masala mixture upside down and then drop them in flat non stick tava, shallow fry till golden brown. Shallow fry from both sides adding little oil. Serve hot.

Tip
Because of moisture of slices the masala mixture gets stick to slices.

Dum Aloo Biryani

Time 60 min

Ingredients

Basmati rice 1 cup

Potato 4 small size

Finely lenghwise chopped onion 1 big size

Ginger garlic paste 1/2 tsp

Green chilies slit 2

Kasuri methi 1 tsp

Red chili power 1/2 tsp

Khada masala=Cloves 2-3+ pepper corn 5-6+ 1/4 Big cardamom 

Chopped coriander leaves 1 tsp

Cumin seeds 1/2 tsp

Marination

Curd 1/4 cup

Dry mint leaves powder 1/2 tsp

Turmeric powder 1/4 tsp

Red chili power 1/2 tsp

Biryani masala 1/2 tsp

Garam masala 1/2 tsp

Little salt

Added in the rice for pressure cooking

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 2-3

Cinnamon 2-3 small pieces

Big cardamom 1/2

Ghee 1 tsp

Water 1.25 cup

Little salt

Method

Soak rice in water for 1 hr. Then cook rice in pressure cooker till 3 whistles with bay leaves, cloves, cinnamon, salt and 1 tsp ghee.  immediately spread rice in plate so further cooking doesn't take place. Allow it to cool.

Chop lengthwise onion and fry in kadai till dark brown. Keep it aside.

Mix all ingredients for marination. keep it aside.

Peel off potato, With the help of fork make small incisions in potato so that potato will get marinated very well.

Now mix potato with marination mixture. keep it in freeze for one hour.

Heat ghee in the thick bottom non stick pan. Then, add cumin, pepper corn, clove. Then add coriander and green chilies. Then add onion, kasuri methi and ginger garlic paste. Stir well. Cook till onion turns golden brown in colour. 

Then add marinated potatoes and red chili powder. Stir well for 3-4 min. Add 2-3 tsp water cover the lid and cook for 2-3 min. 

Now take out only potato and  half of gravy. keep it aside.

Now spread rice in the same pan over gravy, on rice again spread potatoes and gravy, now again spread rice. On top of it add fried onion. 

Cover with aluminium foil and cook on low flame for 10 min.

You can keep pan on tava, so that rice will not get burn.

Paneer Fingers / Paneer Pakoda

Time 20 min
Ingredients
Curd 2 tbsp
Paneer cubes 6-7
Schezuan 1 tsp / Chili sauce + Soya sauce 1 tsp
Red chili powder 1/4 tsp
Lemon juice 2-3 drops
Corn flour 1 tsp
Breadcrumbs 1 tsp
Salt to taste
Oil for frying

Method
Mix together all ingredients except corn flour and breadcrumbs. Keep it in refrigerator for 1/2 hr.
Make dry mixture of breadcrumbs and cornflour. Now apply cornflour breadcrumbs mixture to paneer cubes.  Then deep fry in oil till golden brown. Then drain the excess oil on absorbent paper. Serve hot with tomato sauce/green coriander / mint chutney.