Barauni

Discussion in 'Cookery Contest Recipes' started by Chilbuli Imli, Dec 20, 2005.

  1. Chilbuli Imli

    Chilbuli Imli Senior IL'ite

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    [font=Arial, Helvetica, sans-serif]Barauni
    [/font] Ingredients[font=&quot] [/font]Quantities[font=&quot][/font]

    [font=&quot][/font]Brinjals (cut into thick roundels)[font=&quot] [/font]4 medium sized[font=&quot][/font]

    Potatoes (julienne)[font=&quot] [/font]2 medium sized[font=&quot][/font]

    Cornstarch[font=&quot] [/font]2 tbsps[font=&quot][/font]

    Oil[font=&quot] [/font]to deep fry [font=&quot][/font]

    Gram flour (besan)[font=&quot] [/font]1/2 cup[font=&quot][/font]

    Salt[font=&quot] [/font]to taste [font=&quot][/font]

    Ginger paste[font=&quot] [/font]1 tbsp[font=&quot][/font]

    Garlic paste[font=&quot] [/font]1 tbsp[font=&quot][/font]

    Green chillies (chop finely)[font=&quot] [/font]2 [font=&quot][/font]

    Red chillies crushed[font=&quot] [/font]2 tsps[font=&quot][/font]

    Yogurt[font=&quot] [/font]2 cups[font=&quot][/font]

    Peppercorns[font=&quot] [/font]1/2 tbsp[font=&quot][/font]

    Cumin seeds[font=&quot] [/font]1/2 tsp[font=&quot][/font]

    Mustard seeds[font=&quot] [/font]1/4 tsp[font=&quot][/font]

    Fenugreek seeds[font=&quot] [/font]1/4 tsp[font=&quot][/font]

    Asafoetida[font=&quot] [/font]1 pinch[font=&quot][/font]

    Rock salt[font=&quot] [/font]to taste [font=&quot][/font]

    Capsicum (deseed & dice)[font=&quot] [/font]1 mediums sized[font=&quot][/font]

    Tomato (deseed & dice)[font=&quot] [/font]1 medium sized[font=&quot][/font]


    Method of preparation

    1. Dab the potato julienne in corn flour. Heat sufficient oil in a kadai and deep-fry the potato julienne. Drain ont an absorbent paper and keep aside.
    2. Make a thick batter of gram flour, salt, ginger-garlic paste, chopped green chillies, half the crushed red chillies and water.
    3. Heat the oil in the kadai. Dip the brinjal roundels in the batter and deep fry. Drain them onto an absorbent paper and then put them in water.
    4. Mix together yogurt, chopped green chillies and salt.
    5. Dry roast peppercorns, cumin seeds, mustard seeds, fenugreek seeds and powder them. Add asafoetida, rock salt and rest of the crushed red chillies.
    6. Take out the brinjal roundels fromwater and gently press to remove water. Arrange in a dish.
    7. Pour the yogurt mixture over the brinjal roundels. Sprinkle the spice powder generously over them.
    8. Garnish with capsicum, tomato cubes and potato julienne and serve.
    Serves number of people:[font=&quot] [/font]04[font=&quot][/font]

    Proteins:[font=&quot] [/font]9 gms[font=&quot][/font]

    Carbohydrates:[font=&quot] [/font]28 gms[font=&quot][/font]

    Fats:[font=&quot] [/font]20 gms[font=&quot][/font]

    Calories per serving:[font=&quot] [/font]265 kcals[font=&quot][/font]
     

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