Methi Begun (Fenugreek leaves & brinjal fry – Bengali Recipe)

Take a cup of diced brinjal, smear with salt and turmeric powder and keep aside.

Dice 2-3 green chilis.

Pluck the leaves of a bunch of fenugreek (you can chop up the stalks and use in your dal some other time) – this should measure another cup.

Take 1 tsp white oil (any mild flavor white oil should do – I use extra light or pomace olive oil)

Heat it in a non-stick (‘coz we are using very little oil here) and splutter chopped green chili and nigella seeds (kalo jeere/kalonji)

Now add the diced brinjals, stir in ¼ cup warm water, cover and cook for 4-5 minutes (or until the brinjals are done half way)

Now add the methi/fenugreek leaves and ½ tsp sugar, stir, cover and cook for another 4-5 minutes, stirring occasionally to make sure that the stuff doesn’t stick to the pan.

Serve with steaming rice.

Note: This is a very Bengali preparation – can qualify as a “bheto bangali” recipe :) 

The mathi saag is what makes this dish a lactation expert (check here)! Enjoy

Fruit-tea Cake (Fat less)

We need

1 cup plain flour (you may use atta or whole wheat flour)

½ cup brown sugar

1 cup raisins (regular raisins+/sultanas+/dried cranberries+/blueberries) – choose your mix

1 ½ tsp baking powder

½ tsp sweet spice powder (dry grind ¼ “ cinnamon + ¼ tsp coriander seeds + 2 cloves + 1 small black cardamom)

½ tsp minced ginger

1 egg (beaten at room temperature)

2 cups of black tea (strained after soaking for 10 hour and cooled)

Proc

Soak the raisin mix in tea overnight (for best results) or at least for 2 hours

Add the rest of the ingredients gradually to the soaked mix and fold till a consistent mixture is formed

Pour in a lined & greased tin (make sure it’s not more than ¾ full with cake mix)

Bake in preheated oven (180°C/ 350°F) for 1 hour and 15 minutes

Check if done (a knife when inserted should come out clean)

Cool and serve with tea / coffee

Note: Tastes best when aged in an airtight container in fridge for 2 days J