Baingan Bharta

Yields : 20 Servings

Ingredients :

Purple Eggplant / Aubergine 2 Kg

cooking oil / salad oil 100 ml

for curry base :

cooking oil / salad oil 200 ml

cumin seed 15 gr

garlic paste 60 gr

green chili, chopped 12 gr

shallot, chopped 120 gr

tomato, chopped 720 gr

india chili powder 10 gr

salt

Garnish :

Fresh coriander leaf, picked

Method :

1. Drizzle eggplant with oil until fully covered, put on grill roast until fully roasted. Take out from
grill, cool down, peel the skin, cut the stem and roughly chop the eggplant.
2. Prepare the curry base, heat some oil, sautee the cumin seed until brown and aromatic, put in
garlic paste, stir well, put in chopped chili and shallot, cook until the shallot become translucent,
bring in the tomato, cook until soft, put in chili powder,stir well. Add small amount of water to
moist the curry. Season with salt
3. When the curry ready, low the heat, put in chopped eggplant, stir to combine it well, add small
amount of water to moisten the curry to help it mixed well, bring to simmer for about 5
minutes.
4. Take out from fire, readi to serve, garnish with some picked coriander leaves.
Vegetable Makhani
Yield : 20 Servings

Ingredients :

Vegetables :

carrot, cube 1 kg

eggplant, cube 500 gr

zucchini green, cube 500 gr

broccoli florets, picked 250 gr

Gravy :

Cooking oil / salad oil 80 ml

Garlic, chop 40 gr

Ginger, chop 30 gr

Tomato, chop 500 gr

Cashew nut, blanched 80 gr

Spices :

Butter 40 gr

Bay leaf 4 pcs

Cumin 5 gr

Turmeric powder 2 gr

India chili powder 4 gr

salt

water 1200 ml

Garam masala 5 gr

Cream cooking 125 ml

Garnish :

Fresh coriander leaf, chopped

Cooking Method :

1. First prepare the tomato gravy, heat come oil, sautee ginger-garlic chopped until aromatic, add
in chopped tomato, cook until soft, put in cashew nut, stir occasionally sautee for about 5
minutes, simmer for another 5 minutes, transfer to a blender, then blend until smooth.
2. Heat and melt some butter, add bay leaf and cumin seeds, sautee until aromatic, add in tomato
gravy, sautee and stir continuously until thicken and oil separates, add in all the spices,and
seasoned to taste, stir for another minutes, pour in water, mix well and brong to boil.
3. When the basic makhani ready, take all blanched vegetables, add in the vegetables into the
sauce, simmer for about 10 minutes, add in cream and garam masala, mix well, and ready to
serve.
Vegetable Korma
Yield : 20 servings

Ingedients :

Basic Masala :

Grated coconut, dried 600 gr

Cashew nut, blanched 100 gr

Garlic, chop 40 gr

Ginger 30 gr

Big Green chili 20 gr

Fresh coriander leaves 50 gr

Fennel seeds 10 gr

Coarander powder 10 gr

Black mustard seed 20 gr

Vegetables :

Onion, chop 150 gr

Tomato, chop 300 gr

Carrot, cube 1 kg

Potato, cube 500 gr

Green peas 500 gr

Broccoli florets,picked 250 gr

Raisin / sultana, soaked 50 gr

Spices :

Cooking oil / salad oil 100 ml

Cinnamon stick 10 cm

Cloves 10 pcs
Peppercorn 5 gr

India chili powder 6 gr

Turmeric powder 4 gr

Salt

Water 1 liter

Garnish :

Fresh coriander leaf, picked

Cooking Method :

1. Put all basic masala ingredients into blender, add in some hot water to help it blend into smooth
paste.
2. Heat some oil, sautee cinnamon stick, cloves, pepper until aromatic, add in onion and continue
sautee until golden brown, ad in tomatoes, continue sautee until soft
3. Bring in all the vegetables, stir occasionally until all ingredients mixed well, add in salt, turmeric
and chili powder, continue stiring, sautee for a minute
4. Pour in water, and cook for 5 minutes, simmer, put in blended masala paste, stir well, adjust
consistency by adding water, simmer for another 5 minutes, ready to serve