Honestly speaking, i'm not a great fan of this vegetable called Bringal..nor does anybody else at home prefer it..Hence its very difficult to convince everybody to eat it..The only type bringal preparation at home is "baingan ka bharta".

As you know, I've been brought up in Kolkatta, many of my recipes are adapted from Bengali dishes.. however this one is a classic..no changes required..and tastes awesome..i love it and its extremely simple to make..this one can be eaten just everyday..


1 big purple bringal
2 tbsp mustard oil
1 tsp turmeric powder
Salt as per taste

1.) Wash and cut the brinjals into half inch round slices.
2.) Apply salt and turmeric powder and set aside.
3.) Heat the oil in a frying pan, add 3 or 4 pieces of bringal at a time and fry on both sides until brown and crunchy.
4.) Serve hot with steamed rice.

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PS: I've used slender purple bringal's here, which taste good as well, however, the best taste is obtained only by using big fat bringals and mustard oil. Many people don't prefer mustard oil, however, the authentic flavour is retained only by using mustard oil!!!
We celebrate Ganesh Utsav with great pomp and show..and every year we bring a little Ganesha home..But due to hectic lifestyles, Ganesha stays with us only for 3 or 5 days..and not for the whole 10 days...Everyday there is a new preparation for Neiveidiyam and my favorites are Rawa Kesari and Chundal..

I'm sharing the Chundal recipe with you which is very simple and easy to make..


2 cups chickpea, soaked overnight, boiled, drained,
4-5 curry leaves,
2 tbsp oil,
1 tsp mustard seeds,
1/4 tsp asafoetida powder,
1 tsp turmeric powder,
Salt as per taste

For Masala:
3-4 whole red chillies
1 tbsp whole coriander seeds
1/2 cup fresh grated coconut

1.) Grind the contents of the masala and set aside.
2.) In a pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves, asafoetida powder and the boiled chick peas. Add turmeric powder and fry for 5-7 mins.
3.) Add the ground masala and mix well.
4.) Add salt as per taste and serve hot.

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Ganpati Bappa Morya!!!
I had some friends over for lunch the other day..It was a mini barbecue since i had just one starter :) however, i didn't want to get the kebabs from outside. This one is from Sanjeev Kapoor's recipe book...and trust me..it turned out really well!!!

4 (approx 200 gms each) chicken breast fillets
4-6 green chillies
1 inch ginger
5-6 garlic cloves
2/3 cup yogurt (thick without water)
¼ cup grated cheese (cheddar) you can use cheese spread as well
¼ cup fresh cream
½ teaspoon nutmeg powder
2 teaspoons garam masala powder
1 tablespoon honey
½ tablespoon lemon juice
Salt to taste
¼ cup butter

1.) Cut each chicken breast fillets into vertically into half and then horizontally into bite sized pieces. You should get about 6-8 cubes from one fillet each of about 1.5 inches in size.
2.) Grind the green chillies, ginger and garlic into a smooth paste. Rub the past into the chicken, cover and set aside for 15 minutes.
3.) In a bowl, whisk the yogurt, cheese, cream, nutmeg powder, garam masala powder, honey, lemon juice and salt to taste. Put the chicken in this mixture and mix well. Cover with foil and refrigerate for 3 hours.
5.) Place the chicken pieces, an inch apart on a wire rack. Cook chicken in a Grill TOP and BOTTOM for 20 minutes, brushing with butter every 5 minutes. This helps the chicken to roast evenly and not lose its moisture.
6.) Serve hot with green chutney.

Note: If you don't have a microwave or an OTG, you can do this on a normal tawa. Just place the chicken pieces on a tawa and keep turning them using tongs.

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Fish pulusu is a common and famous Andhra cuisine. Visit any authentic Andhra restaurant and you've got to find this in their menu.. Once in one of our visits to "Abhiruchi" which is famous for their authentic "Andhra Meals" we ordered Fish Pulusu. I wanted to learn the dish and on very special request, the chef came out and told me how to make it..

Here's the recipe...i'm sure you'd love it..


500 gms fish, (any fish without bones) cut into medium size pieces.
3 medium sized onions, chopped.
3 tomatoes, chopped
3 green chillies, slit
2 spoons tamarind pulp or juice of 1 lime sized tamarind
2 spoons grated coconut (optional)
1-1/2 teaspoon red chilly powder
¾ teaspoon turmeric powder
3 whole green cardamoms
1 teaspoon cumin seeds
Salt to taste
2 tablespoon cooking oil
6-7 curry leaves
Fresh coriander leaves for garnishing
2 teaspoon turmeric powder to wash the fish (optional).


1.) Wash the fish pieces in running water. To get away with the smell of fish, rub 2 tsp of turmeric on the fish and set aside for 10 mins. Wash is running water.
2.) Take a wide pan, add the oil. When hot, add cumin seeds, green cardamoms, curry leaves, green chillies, and stir for a minute.
3.) Add the onions and saute until it starts turning golden brown. Add the chopped tomatoes and saute until the tomatoes are cooked. Add the fresh coconut and tamarind pulp or juice and keep stirring for 2 minutes.
4.) Add red chilly powder, turmeric powder and salt. When oil starts leaving the pan add 1 cup water to the pan and the fish pieces. If you want a some more gravy, you could add some more water. Adjust the salt.
5.) Cook until the fish is cooked. Garnish with coriander leaves and serve hot with steaming hot rice.

Note: I've used medium spice in this recipe, however, the authentic style is to have it spicy. It really depends on your spice intake!!!

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