Gingerale

Ginger is very good for joint pains. It acts as preventive also. It is a digestive root used by us in all the Indian cooking. A combination of lemon and ginger can act as a good appetizer. This can be had at any time of the day. Generally a concentrate is prepared to which water or soda is added according to the individual taste.

Ingredients:

500g sugar, 500g lemon juice concentrate, 250g ginger, little salt and ½ litre water.

Preparation:

1. Wash and grate ginger and keep it aside. 
2. Squeeze out lemons for getting 500g of concentrate. 
3. Mix water and sugar and bring it to boil. 
4. To this add the lime juice and grated ginger and put off the flame. 
5. Stain the concentrate but do not squeeze the ginger lest it will leave too pungent a taste. 
6. The end product comes out into a light pink with a soothing taste. 
7. The reaction between lime and ginger gives us the pink color. 

Serve chilled with soda or water.

Bagara Baingan

This one is synonymous to Hyderabadi biryani which is a favourite with all those who have tasted it. The biryani can also be made with vegetables and bagara baingan is served with it. Bagara means thadka (tempering).

Ingredients:

500g small round brinjals, 2 onions finely chopped. 2tbsp khus khus(poppy seeds), 2tbsp ground nuts, 6 cloves garlic, 3 green chiilis, 3 red chillis, 1 small piece ginger, 1 small piece dalchini(cinnamon), 5 cloves, 3 green elaichi(cardamom), one black elaichi and salt to taste.


For tempering:

 4 tbsp oil, ½ tsp jeera, tej patta(bay leaf).

Preparation:

1. Soak khus khus in a little water along with other spices except jeera and tej patta and keep aside. 
2. Roast the ground nuts and grind along with other soaked spices. 
3. Wash and slit the brinjals without fully separating.
4. Heat oil in a pan, put tej patta, jeera and chopped onion and fry till golden brown. 
5. To this add the ground spices, salt and add one cup water and leave it to simmer. 
6. After frying for 5-7 minutes, drop the baingans slowly in to the gravy and cook for a while, checking in between for it not to get burnt at the bottom. 
7. Cook till it is soft.

Serve hot with biryani or plain rice or roti.