Rumali Roti, Baingan Kalonjee, Dahiwale Aloo
Banaras (Varanasi) is not only famous for its spirituality, aartis and silk but also its food. Known for their culinary discoveries, it boasts of myriad varieties of delicacies. You can plan a home-style Banarasi meal this weekend. A delicious meal combination of the Rumali roti served along with ‘Kalonjee stuffed Brinjals – the Baigan Kalonjee, Dahiwale Aloo and fresh onion slices will give you a glimpse of the Banaras cuisine.
VIEW INDIVIDUAL RECIPES
- Duration:20 minutes
- Serves:4 people
There is nothing more comforting than eating potatoes smothered in a creamy gravy. To achieve this texture, use only room temperature curd, whip it well before adding it to the pan and make sure that the gravy doesn’t curdle.
- Potato (aloo), boiled and peeled (2 cups)
- Curd (dahi) (1½ cup)
- Green chillies (hari mirch) (2 tsp)
- MTR Kali Mirch/Black Pepper Powder (1 tsp)
- Ginger (adrak) (1/2 tsp)
- Fasting salt (senda namak) ( to taste)
- label (For tadka)
- Cumin seeds (jeera) (1 tsp)
- Fennel seeds (saunf) (1/4 tsp)
- Asafoetida (hing) ( 1/4 tsp)
- Roughly mash the boiled potatoes into fairly large chunks.
- Heat ghee in a kadhai, add cumin, fennel seeds and asafoetida. Sauté for a few seconds.
- Remove the kadhai from the heat and then add ginger, chillies, MTR Kali Mirch/Black Pepper Powder and potatoes.
- Add the beaten curd and put the kadhai back on heat. Pour in 2 cups of water along with salt and allow it to simmer on a low flame for 10–12 mins.
- Serve it hot with crispy poories or hot chapattis.
- Duration:30 min
- Serves:4 people
This stuffed baingan recipe has a spicy, pungent taste. Make sure to use mustard oil to fry the aubergine/brinjal to bring out the authentic taste.
- Brinjal (baingan), slit sideways (15, medium size)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Lal Mirch/Red Chilli Powder ( 1 tsp)
- Nigella seeds (kalonji) (2 tsp)
- Salt (to taste)
- label (For ground masala (roasted and coarsely ground))
- Coriander (dhaniya) seeds (1 tbsp)
- Fenugreek seeds (methi) (1 tsp)
- Fennel seeds (saunf) (2 tsp)
- label (For tempering)
- Mustard (sarson) oil (1 tbsp)
- Fenugreek seeds (methi) (1/4 tsp)
- Carom seeds (ajwain) (1/4tsp)
- Cumin seeds (jeera) (1/4 tsp)
- Nigella seeds (kalonji) ( 1/4 tsp)
- Dry red chillies (sookhi lal mirch), cut into smaller pieces (1–2)
- Heat oil in a wide pan and temper with ingredients given under ‘for tempering’.
- Add chopped brinjal, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder and fry for 4–5 mins.
- Now add the ground masala powder, kalonjee and continue to cook till the brinjal is well cooked.
- Once the brinjal looks crispy, switch off the flame.
- Your delicious baingan kaloonjee is ready to be served.
- Serves: people
Rumali rotis are thin and big in texture and look. You can get soft rumali roti by kneading the dough at least for 10–15 mins till they turn soft and pliable. Also use iron kadai or wok as they heat up faster and ensure uniform colour.
- All-purpose flour (maida) (2 cups)
- Curd (dahi) (1 cup)
- Baking soda (a pinch)
- Salt (to taste)
- Water (adjust)
- Mix salt, baking soda along with flour in a bowl.
- Add curd little by little and knead into a smooth and pliable dough. If it is dry, add a few drops of water while kneading.
- Cover the dough with a damp cloth and allow it to rest for 45 mins to one hour.
- Once it is rested, knead it again for 5–7 mins and divide it into equal portions. Shape each portion into a peda.
- Lightly flour the working space and roll out the dough into large thin circle of approximately 12” diameter.
- Heat an iron kadai and invert it over the gas stove.
- Once the wok is smoking hot, place the rolled out rumali roti and cook till it turns light brown.
- Flip and cook the other side. Repeat this method for the remaining dough.
- You can fold the roti like a handkerchief and serve it along with your choice of side dish.
GET IT RIGHT
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