Cook Without Book

     Begun Bhaja Bengalis' favourite starter - brinjals roundels marinated in mustard paste and shallow fried. Cooking Time:  10-12 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Brinjals,cut into roundels 2 long • Brinjal 1 long • Kasundi Mustard ,for sprinkling 1 1/2 tablespoons + for garnishing • Oil 5 tablespoons + for deep-frying • Turmeric powder 1/2 teaspoon • Red chilli powder 1 teaspoon • Salt to taste • Fresh mint leaves a few for garnishing Method Mix together 3 tbsps oil, turmeric powder, red chilli powder, salt and kasundi in a bowl. Coat the brinjal slices with this marinade.Heat 2 tbsps oil in a non stick pan. Place the brinjal slices in the pan and shallow fry on low heat till golden. Flip, cover and cook for 3-4 minutes. Heat sufficient oil in a kadai.Peel brinjal, cut the skin into thin strips and deep fry till crisp. Drain on ...

Beetroot and Kasundi Pulao What could be more unusual than the combination of beetroot and kasundi. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Beetroot,Boiled, peeled And Grated 1 medium • Cooked basmati rice 3 cups • Olive oil 1 tablespoon • Cumin seeds 1 teaspoon • Green chillies,slit 3 • Onion ,finely chopped 1/2 medium • Red chilli powder 1/2 teaspoon • Turmeric powder a pinch • Garam masala powder 1/2 teaspoon • Kasundi Mustard 3 tablespoons • Salt to taste • Fresh mint leaves,finely chopped 2 teaspoons Method Heat olive oil in a non stick wok. Add cumin seeds, green chillies and saute. When the cumin seeds change colour, add onion and saute lightly. Add red chilli powder, turmeric powder, garam masala powder, beetroot and saute for 1 minute. Add kasundi and saute for 1 minute. Add cooked rice and mix well and ...