Baingan-e-Bahaar;Lasuni Raita

Baked aubergine steaks filled with paneer and roasted sesame Tomato chutney, roasted Garlic Raita Baked Aubergine (Serves 4) Ingredients1 large aubergine 1 teaspoon red chilli powder plain flour for dusting vegetable oil for shallow-frying Salt to taste Garlic and Cumin Raita Ingredients2 garlic cloves, crushed 1 tablespoon olive oil 250g Greek yoghurt 1½ teaspoons cumin seeds, roasted and coarsely ground a pinch of sugar (optional) Salt MethodLightly whisk the yoghurt in a bowl. Crush the garlic, then gently mix it into the yoghurt with the cumin and salt. Taste and add the sugar if necessary. Tomato Chutney Ingredients1½ tablespoons vegetable oil 1 teaspoon black mustard seeds 1 teaspoon finely chopped fresh ginger 1 teaspoon finely chopped green chilli 10 curry leaves ¾ teaspoon red chilli powder a pinch of asafoetida 250g tomatoes, skinned and chopped 1 tablespon jaggery 1 tablespoon finely chopped fresh coriander Salt MethodHeat the oil in a pan and add the mustard seeds. As they splutter, add the ginger and green chilli and sauté for a minute. Add the curry leaves, chilli powder and asafoetida and cook for 30 seconds, then stir in the chopped tomatoes, jaggery and some salt. Simmer until the chutney has thickened, then remove from the heat and leave to cool. Finally, stir in the chopped coriander. For the paneer and roasted sesame filling50g potato, boiled until tender, then peeled and grated 150g paneer, grated 1½ tablespoons sesame seeds, roasted 1 teaspoon chopped green chilli 1 teaspoon chopped ginger 2 tablespoons chopped fresh coriander 1 teaspoon red chilli powder 1 teaspoon chaat masala 1 teaspoon lemon juice Salt MethodTo make the filling, mix all the ingredients together in a bowl, then set aside in the fridge. Cut the aubergine into rounds 2cm thick and, with a sharp knife, remove the flesh in the centre, leaving an edge about 1.5cm thick, thus forming hollow rings. Toss the aubergine rings in the red chilli powder and some salt and set aside in a colander for 20 minutes. Stuff the aubergine rings with the paneer mixture, then dust them with flour. Heat a thin layer of vegetable oil in a large frying pan, add the aubergine rings and shallow-fry over a low-medium heat for 1 minute on each side, until sealed. Transfer them to a baking tray, top with the tomato chutney and bake in an oven preheated to 180°C/Gas Mark 4 for 6 minutes or until the aubergine is tender. Garnish each one with a dollop of the raita and serve.

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Dil E Bahaar Gajar Mousse

Dil E Bahaar Gajar Mousse Carrot MousseIngredient Carrot Puree - 150 g Orange Juice - 50 g Gelatin Sheets - 10 g Sugar - 75 g Egg Whites - 50 g Whipped Cream - 200 g Rose Water - ½ tsp Method:Whip cream to soft peak and reserve in refrigerator. Bloom gelatin and reserve. Prepare Italian meringue with the whites and sugar over a water bath. While meringue is whipping heat gelatin with 25% of the puree until melted.  Temper the cold puree into the warm puree and add rose water. Fold the puree gradually into the meringue Fold in the softly whipped cream last and reserve. Assemble by placing in a mould and pouring the mousse batter over the rasgulla and place in freezer to set. Pour the carrot mousse in a bowl and place one rasgulla in the centre and set this in the fridge for 3 hrs. De-mould before serving and cut the mousse in the centre to reveal the rasgulla heart.

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