Microwave Baingan Bharta/Mashed smoked Eggplant Curry.....:)

Baingan Bharta/  Baingan ka Bharta is one of the most famous North Indian recipes we know that.In the original recipe, we roast the whole Eggplant on the fire and then peel the skin, mash it In the 
cook it in spice. The taste of the roasted eggplant is all time very good. But here I show you fully "Microwave Baingan Bharta" recipe. This one is very easy & quick recipe too for all of us. 

I am always follow original method of roasting a Baingan/Eggplant over an open flame to make baingan bhartha. This time firstly I do full method in the Microwave.The smoky flavor would be absent but the taste was too good. Here I share my "Microwave Baingan Bharta" recipe to all of you. Hope you also enjoy with this yammy & easy recipe.

Ingredients:-

• Eggplant/Brinjal/Aubergine - 1 large
• Onion - one big chopped finely
• Green chilli - 2,
• Ginger - a small piece,finely chopped
• Garlic - 4 or 5 pods, finely chopped
• Tomatoes - 2 finely chopped
• Red chilli powder - 1/2 tsp
• Garam masala -3/4 tsp
• Cumin seeds-  3/4 tsp
• cumin powder- 3/4 tsp
• Salt
• Turmeric powder - 3/4 tsp
• Corriander leaves - a few, to garnish
• 3-4 tsp cooking oil
  

Method:-

1. Grease the brinjal with a little oil, make slits all over the surface and then microwave on high heat for 13 to15 minutes or until the skin shrivels up and the brinjal gets cooked.(but every 2-3 mins open the microwave door & check that).
   
   
   
   
   
2. let it Cool and peel the skin. Mash the pulp thoroughly and keep aside.
   
   
   
   
3. Now Heat 3-4 tsp of oil in a microwave safe bowl. Add cumin seeds/jeera  and heat for 45 to 60 seconds. Stir in the onion, garlic, ginger, green chillies ,and heat for another 5-7 minutes.
   
   
   
   
4.  Now add in the tomatoes and cook for another 5 minutes. Add turmeric powder, red chilli powder, garam masala, salt, sugar(optional) and the mashed brinjals. Stir well and cook for 5 -7minutes.
5. your Microwave Baingan Bharta is ready now. Garnish with freshly chopped coriander leaves.&  serve with hot rice/chapati.
   

Enjoy Your's Microwave Baingan Bharta ....!!!

Malai Chom chom/Chum Chum....:)

You Will Be  My Valentine.....???
My dear friend's you hold a 
   spacial place in
Sampaparis passion's heart....!!
Very Happy Valentine's Day To All Of You Dear friend's.....:)

For this spacial day Sampaparis Passion comming with  one of traditional Bengali spacial sweet dish "Malai Chum Chum" to all of you.  Now day's popular all over India also. These days, it’s available in different colors as white, yellow ,pink and with different variation or flavors as pistachios, almonds, creamy and more.

Chom chom or chum chum in itself is a popular variety of mishti all over India. Its almost like rasogolla/rasgulla but the shape and the sugar syrup consistency are different. Malai chum chum is the softer version of chum chum, soaked in thickened milk and served with sweetend malai or fresh milk cream . You can try out any version of it with chopped pistacho or saffron starnds. 

For this yammy recipe I mainly fallow master chef Sanjiv Kapoor's "chum Chum' recipe. & I also little bit change this recipe. So here I share my "Malai Chum Chum" recipe to all of you.....Enjoy your spacial Love day with this yaamy delicious sweet dish....:)

Ingredients:

For Chum Chum:-

2 Cup Chenna/ Cottage Cheese

Flour                  -1tsp

Suji/Semolina-1/2 tsp

For sugar syrup:-

1& 1/2 Cup Sugar

3& 1/2 Cup Water

3-4 crushed cardamom

safron   -   One pinch

For Malai:-

Khoya/mawa            3-4 tsp

Rose water               1 tsp

Saffron (kesar)           one pinch

Sugar syrup               3-4 tsp

Method:-

1. First prepare homemade paneer or chenna/cottage cheese. If you need homemade cheena recipe, you can checkmythislink:-http://sampaparispassion.blogspot.com/2013/06/rosogolla-puffed-cheese-balls.html
2. Now this Panner/ chenna and the flour ,suji in a big plate and start kneading it. Gently press and spread it on the plate with the heel of your palm. Do this for 5-7 mins or till a smooth dough is formed. Make 15-16 balls out of it. Roll between your palm to make the outer surface smooth. Press and give it an oblong shape. You can even make rounds and press them.But here I do little bit different shape,Love shape. Because this one prepare for spacially Love day.
   
   
3. Pour 3 & 1/2 cup of the water & 1 & 1/2 cup sugar into a deep, wide non-stick pan with lid and add saffron & crushed cardamom. When the syrup comes to a boil, add the chhenna roll/chum chum.  The syrup will start frothing. Let the rolls cook in the syrup.close it. Turn your burner on to a medium heat. Let it cook for some time. 
4. After 30-35 minutes, open the lid to check. The chum chums will be about one and half times of their original size and become spongy too.
   
5. Turn off the gas.After 30 mins to one hours remove the chumchum from the syrup.
6. One another pan use for ready to malai. At first cook the khoya with the rose water, saffron, sugar syrup and yellow colour( optional-I am not used) till the mixture is very thickens. 
7. Turn the gas down to simmer.  Add the chumchums with malai. Let the chumchums soak for about 10-15 minutes. Let it cool down also.
8. Now your Malai Chum Chum is ready to serve.Spread each piece with the malai mixture and sprinkle little grated khoya & dry fruits on top. Serve cold.
   
   

Now Enjoy Your's Malai Chum Chum......!!!