Chefs Manoj Badbe And Shashikant Kappera Share Traditional Indian Recipes For The Winters

Winter in India is a season of comfort, warmth, and rich culinary traditions. With each region comes a special recipe to beat the chill. Whether it is Punjabi sarson ka saag or Kashmiri Rogan Josh, there are limitless regional specialities in India to try. But if you are looking for easy-to-follow traditional recipes, you’re at the right place. Bringing together the tried and tested recipes by Chefs Manoj Badbe and Shashikant Kappera, you can flawlessly make Bharli Vangi, an eggplant special and the all-time favourite Rajma Chawal. So, what are you waiting for? Pick up the ingredients and cook something warm and cosy with these winter recipes.

Bharli Vangi By Chef Manoj Badbe, Lotus - A Eco Beach Resort, Murud  

Ingredients:

For the Filling (peanut masala):

• 1 tbsp oil 
• 1 medium onion, chopped 
• 1 medium tomato, chopped 
• 1 tsp mustard seeds 
• A few curry leaves 
• 1 green chilli, slit
• 1/4 tsp turmeric powder 
• 1/2 tsp goda masala 
• Salt to taste 

For Garnishing:

• Chopped peanuts 
• Grated coconut 
• Fresh coriander leaves

Instructions:

1. Roast the peanuts in a dry pan until golden brown. Let them cool, and remove the skins. 
2. In a blender or grinder, combine roasted peanuts, coriander powder, red chilli powder, garam masala, chopped garlic, and salt. Grind coarsely.
3. Wash the eggplants thoroughly. 
4. Make a split lengthwise in each eggplant, but do not cut all the way through. 
5. Heat oil in a pan over medium heat. Carefully fry the eggplants on all sides until slightly softened but not fully cooked. Remove and set aside. 
6. Fill the slit in each eggplant with the prepared peanut masala. 
7. Heat oil in a pan. Add mustard seeds and let them crackle. 
8. Add curry leaves and green chilli. Saute onions until golden brown. 
9. Add chopped tomatoes and cook until they soften and release their juices. Add turmeric powder, goda masala (if using), and salt. 
10. Stir well and cook for a few minutes until the oil separates from the masala. 
11. Carefully add the stuffed eggplants to the gravy. 
12. Reduce heat to low, cover the pan, and cook gently for 10-15 minutes or until the eggplants are tender. You can add a little water if the gravy dries out too much. 
13. Garnish with chopped peanuts, grated coconut, and fresh coriander leaves. Serve hot with Bhakari (Indian flatbread) or steamed rice.

Rajma Chawal By Shashikant Kappera, IRA By Orchid, Mumbai

Ingredients:

• 1 cup rajma
• 1 bay leaf 
• 1 black cardamom 
• 1 tsp salt 
• 4 cups water 
• 1 tbsp ghee 
• 1 tsp cumin seeds
• 1 inch cinnamon stick 
• 5 cloves 
• 1 onion, finely chopped 
• 1 tsp ginger garlic paste 
• 1 green chilli, slit 
• 2 cups tomato pulp 
• ¼ tsp turmeric powder 
• 1 tsp Kashmiri red chilli powder 
• 1 tsp coriander powder 
• ½ tsp cumin powder 
• ½ tsp amchur powder
• ½ tsp garam masala 
• 1 tsp kasuri methi
• 2 tbsp coriander, finely chopped 

Instructions: 

1. Wash the rajma thoroughly and soak it in water for at least 6-8 hours or overnight. 
2. In a pressure cooker, add soaked rajma, 4 cups of water, 1 bay leaf, 1 black cardamom, and 1 tsp salt. 
3. Cook the rajma for 4-5 whistles or until the beans are soft and fully cooked. Set aside. 
4. In a large kadai (wok), heat 1 tbsp ghee over medium heat. 
5. Add 1 tsp cumin seeds, 1-inch cinnamon stick, and 5 cloves. Sauté for a few seconds until aromatic.
6. Add the finely chopped onion and sauté until golden brown. 
7. Add 1 tsp ginger garlic paste and 1 slit green chilli. Sauté until the raw smell of the ginger garlic paste disappears. 
8. Pour in 2 cups of tomato pulp and cook for 5-7 minutes until the tomato softens. 
9. Add ¼ tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp amchur powder, ½ tsp garam masala, and ½ tsp salt. Stir well. 
10. Cover and cook the masala for 10 minutes or until the oil separates from the mixture. 
11. Add the cooked rajma (along with any liquid) to the masala. Mix well.
12. Cover the pan and let it simmer on low flame for 15-20 minutes until the curry thickens and the flavours blend together. 
13. Add 1 tsp kasuri methi (crush it between your palms), 2 tbsp chopped coriander, and mix well.
14. Serve the Rajma hot with steamed rice. Enjoy your delicious, hearty meal!