It's not complicated stuff - but simple food, with some simple variations and it tasted unbelievably good. Saloni was certainly impressed!
Starter : Aloo and Parwal ki tikiya (potato and parwal cutlet) : I stir-fried the parwal on high heat for just a little bit to make it feel a little cooked, without loosing any of its green freshness. It was a cool addition to the usual aloo tikki.
Main Course : Paraantha with Baingan ka Bharta, and Kaali Daal (Paraantha with smoked eggplant and black lentils) : Awesome new thing I did was to stab the eggplant with garlic before smoking it, adding lots of ginger to the tomatoes and a little bit of garam masala. I didn't add any coriander powder, and that was definitely a smart thing to do. With these changes, I really think I've perfected baingan ka bharta.
Final : methi-pudeene ka raita (yoghurt with Mint and Fenugreek leaves) : I blanched the fenugreek leaves to reduce their pungency, ground them with mint leaves, and a green chili, and gave the yoghurt a cumin tadka. This is the perfect thing to cool your throat down and end the meal.
Success!!!
