Begun or Brinjal or Aubergine as you call it. Begun Bhaja is a fried eggplant snack traditionally made in Bengal as an accompaniment to a meal. The great bhaja had a crisp skin and tender and flavourful flesh derives most of the flavours from the mustard oil it is cooked in along with a medley of spices..
Prep Time
10 Minutes

Cook Time
8-10 Minutes
Servings
people
INGREDIENTS
• 1 Brinjal Medium
• 1.5 Tsp Red chili powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Lemon Juice
• 4 Tsp Poppy seeds KhusKhus / Posto
• 2 Tbsp Rice flour For dusting
• Salt to taste
• Mustard Oil For frying (Sarso Ka Tail)

INSTRUCTIONS
1. Wash and pat dry the brinjal. Cut in thick uniform roundels.
2. Mix Turmeric and chili powder with some salt and rub on both sides of the brinjal slices.
3. Heat the oil . Meanwhile allow the brinjal to marinate.
4. Now dust the slices with rice flour on both sides and shake off extra flour.
5. Fry th slices in hot oil on both sides in a way that the flesh cooks well and the outer skin is just crisp( not burnt). Adjust the heat to get a perfect crisp skin.
6. Drain on a kitchen towel
7. Garnish with lemon wedges and coriander and serve hot with Meal or like a snack at tea time.
RECIPE NOTES
Cut the slices uniformly to allow uniform cooking. Brinjal can be cut in long strips also.
After marination the rice flour helps to absorb extra moisture to make it crisp while frying. This can be replaced by cornstarch or flour.
Use of mustard oil lends a unique authentic flavour to the dish. This can be replaced by any cooking/ vegetable oil.

Chef: Dr. Ruchi Mittal (milesnmeals)
Videographer: Ramesh Sharma
Editor: Aayush Tandon

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Sattu Drink Recipe
Sattu is black chana powder mixed in water, consumed during summers for a hydration and cooling effect.

Prep Time
5 Minutes

INGREDIENTS
• 2 Cups Chilled water
• 2 Tbsp Chana Sattu powder/ Barley powder
• 1/2 Tsp Roasted Cumin
• 1/2 Tsp Fresh Lemon juice
• Chopped Mint Leaves
• Black salt to taste
• Mint leaves To Garnish

INSTRUCTIONS
1. Take chilled water and mix in all the ingredients.
2. Stir well as the sattu powder tends to sink to the bottom.

3. Add salt, cumin powder and lemon juice.
4. Now add chopped mint leaves.
5. Garnish with mint leaves and serve.
RECIPE NOTES
This is a salted version of the drink.
There is a sweet version where you need to mix in the same quantity of sattu to water, skip other ingredients and Mix in 1.5 tsp sugar for each glass of the drink. You can garnish with mint Leaves/ cinnamon stick.
It has a very filling effect after consumption, so consume it as a mid-day snack or after exercise, for benefits like weight loss, or for a Diabetic diet.

Chef: Dr. Ruchi Mittal (milesnmeals)

Videographer: Ramesh Sharma

Editor: Aayush Tandon

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Chilled Corn and Coconut Soup
The sweetness of the corn and coconut milk makes it a perfect chilled soup for a summer supper.
Course
Soups & Starters
Cuisine
Thai
Prep Time
10 minutes

Cook Time
20 minutes

Servings
servings
INGREDIENTS
• 1 Large green chili (Use carrots, onions, garlic etc. – Optional)
• 200 ml coconut milk
• 3 Cups Corn Kernels
• 2.5 Cups Water
• Salt to taste
• Crushed black pepper
• 1 Tbsp Fresh Lemon juice
• Corn Kernels to garnish
• Basil leaves to garnish

INSTRUCTIONS
1. Bring Corn Kernels, Coconut milk, chili and water in a bowl to a boil, in a saucepan. Reduce the heat, and simmer for about 15-20 minutes till the corn is almost soft and mushy.
2. Blend when cool. Strain through a coarse sieve, into a large bowl.
3. Season with salt and pepper
4. Chill the soup for about 2-3 hours or till time to serve.
5. Add lime juice. Serve in bowls garnished with corn kernels and Basil Leaves
RECIPE NOTES
Adjust the thickness of the soup by adding water or some coconut milk while you cook it.
This can be served hot too in winters.

Chef: Dr. Ruchi Mittal (milesnmeals)

Videographer: Ramesh Sharma

Editor: Aayush Tandon

Pineapple Thai Mocktail is a combination Of Thai flavors from Basil & Lemon Grass with the refreshing pineapple juice.
Course: Drinks
Cuisine: Thai
Prep Time: 15-20 Minutes ½

Cook Time
10 Minutes

Servings
Glasses
INGREDIENTS
• 1 Medium Pineapple Cut in chunks
• 1/2 Cup basil leaves Loosely packed
• 1/2 Tsp Roasted Cumin
• 1/2 Tbsp Fresh Lemon juice
• 1/4 Cup Lemon Grass syrup
Lemon Grass Syrup
• 3-4 Stalks Lemon Grass
• 1 Cup Sugar
• 1/2 Cup Water
To serve
• Basil leaves
• Pineapple slice
• Sparkling water/ Normal water
• Ice cubes

INSTRUCTIONS
1. Blend the pineapple chunks with a handful of basil leaves. Allow The flavors of basil to build in the juice for some time. while you finish other tasks at hand.
2. Strain through a not so fine sieve to remove excess rough fiber and leaves.
3. Now add Lemon juice and lemongrass syrup as per the taste.
4. Arrange the glasses with ice cubes and the garnish. Pour the juice and top it up with sparkling water/ Normal water if desired.
Lemon Grass Syrup
1. Clean and chop the lemon Grass Stalk.
2. Place sugar and water in a pan and as soon it gets warm add lemongrass stalks
3. Simmer it for 5-6 minutes.
4. Allow to steep till cooled.
5. Strain and reserve.

Chef: Dr. Ruchi Mittal (milesnmeals)

Videographer: Ramesh Sharma

Editor: Aayush Tandon

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