Rice Pulao

• 250 g (5) Indian eggplant
• 200 g (2) New potatoes
• 1 tbsp Jaswant's Kitchen Tadka Masala
• 1 tbsp canola oil
• ¼ cup water
• 1 tsp mango powder - amchur (optional)
• ½ tsp salt
• 1 hot banana pepper cut into ½ inch rings (optional)

Preheat oven to 350°F on bake setting.

Wash potatoes and eggplant thoroughly and wipe dry with paper towel. Cut the potatoes in half lengthwise and then slice into thin wedges that are about ½ inch wide. Set aside.

Cut eggplants by making a cross at the bottom of them that goes about ¾ of the way, making sure not to cut the stems. Sprinkle salt into the cuts of the eggplant. Then sprinkle 1/2 of the Jaswant's Kitchen Tadka Masala into the cuts of eggplant.

Heat a skillet or pot on medium high heat. Add oil and cook the potatoes until lightly browned on all sides (about 15 minutes). Add the eggplants and banana peppers (if using) and the rest of Jaswant's Kitchen Tadka Masala. Stir until masala coats all the potatoes. Add water. Cover with a tight fitting lid and place in oven. Set timer for 20 minutes. After 20 minutes, check for doneness and sprinkle with mango powder (if using). Serve with naan or chapatti.

Makes 4 servings
Prep Time: 15 min
Cook Time: 35 min

• 1 Sicilian eggplant
• 1 onion (chopped into large chunks)
• 1 tbsp ginger (minced)
• 3 tomatoes (coarsely chopped)
• 1 tsp Jaswant’s Kitchen Tadka Masala
• 1 tbsp canola oil
• 1 green hot chili (chopped)
• ½ tsp Jaswant’s Kitchen Garam Masala
• salt (to taste)

Directions:

1. Preheat BBQ or oven broiler to 350°F.

2. Rub oil on eggplant and roast for about 10-15 minutes or until the skin is bruised. Turn the eggplant to cook other side for another 10-15 minutes. Check for doneness with knife or skewer. Pulp should be quite soft.

3. Remove from oven/BBQ and let cool. Remove the skin by peeling, keeping the pulp and juices aside in a bowl. Coarsely mash up the pulp.

4. Heat heavy frying pan on medium heat. Add oil and fry onions until translucent.

5. Add Jaswant’s Kitchen Tadka Masala. Fry for 1 minute and then add tomatoes, chilies and ginger. Cook for 2-3 minutes until tomatoes become soft.

6. Add eggplant pulp and juices. Mix well, cover and lower heat to medium-low. Cook for another 5-8 minutes.

7. Remove lid and continue to cook on low heat until water dries up if there is any present. Add salt to taste.

Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita.

1. Marinade: Mix together Jaswant’s Kitchen Tandoori Masala, Jaswant’s Kitchen Tadka Masala, yogourt, salt, garlic, ginger, lemon juice, oil, chillies and coriander.

2. Add chicken wings and marinate for 1 hour or for best results overnight.

3. Preheat BBQ on high heat until hot.

4. Rub the grates with cooking oil and cook the wings on low heat or indirect heat (turn off the set of burners where you are cooking the wings and keep other burners on high) to avoid flare-ups.  

5. Turn wings occasionally, until the chicken is browned and no longer pink on the inside, 20 to 25 minutes.  

6. Optional final step for extra flavour: Once wings are cooked toss them gently with mixture of garam masala and mango powder.