BAINGAN KA BHARTHA !!!!!!!!

Baingan Ka bhartha was in my wish list since long time. One day saw bhartha baingan in a grocery store MORE and couldn't stop myself from buying it. Bhartha baingan is slight different from usual baingans. Belive me it tasted awsome with that unique smell. But i felt i made it little dry but still not added water by thinking that unique smell will go. Btw, i adopted this recipe from VEG RECIPES OF INDIA. 

INGREDIENTS:-

Aubergine/egg plant - 1 large
onion, finely chopped - 1/2 cup
tomato, finely chopped - 1 cup
garlic flakes, finely chopped - 5-6 medium
green chilly, chopped - 1
red chilly powder - 1/4 tsp
oil - 1.5 tblsp
coriander leaves, chopped - 1tblsp for garnishing
salt - as required

METHOD:-

1. Rinse the baingan/egg plant/ aubergine in water & pat dry it using kitchen napkin. Apply some oil all over & keep it for roasting on an open flame.You can also grill or roast the baingan in oven. But then you won't get smoky flavour of the baingan. Keep the egg plant turning after a 2-3 mins on the flame, so that it's evenly cooked. 
2. Roast the aubergine till it is completely cooked & tender. With a knife check the doneness. The knife should slid easily in aubergines wihout any resistance. 
3. Peel the skin of roasted baingan.
4. Chop the eggplant finely or you can even mash it.
5. In a kadai or pan, heat oil. Then add finely chopped onion & garlic.
6. Saute the onion till they are translucent. Don't make them brown.
7. Add chopped green chillies & saute for a minute.
8. Add in the chopped tomatoes & mix well.
9. Saute the tomatoes till oil gets seperating from the mixture.
10. Now add the red chilly powder, stir  & mix well.
11. Add the chopped/mashed cooked baingan.
12. Stir the baingan very well in the onion-tomato masala mixture.
13. Season with salt. Stir & saute for 4-5 mins more.
14. Finally stir in the coriander leaves with the baingan bhartha or garnish it with them.
15. Serve hot with rotis/rice.

HAPPY COOKING :))))))

and here's an tip:-

While buying baingan for bhartha , go for the ones which are light. Heavy brinjal indicates that there are ripe seeds in it & this may spoil the taste of the bhartha.

ROTI NU SHAAK / ROTI KI SUBZI !!!!!!!

My today's recipe is ROTI NU SHAAK from TARLA DALAL. It's a gujju dish from leftover chapathis. In original recipe they have not added onion & garlic. But i found it tasteless so added onion & garlic. While eating i added raosted ground nuts too. & it tasted much much better. originally it is a microwave recipe but i prepared it on stove top.

INGREDIENTS:-                                                                       

leftover chapathis - 3 torned into small pieces
curds - 2 tbl sp
onion, chopped - 2 small
garlic flakes, chopped - 7
tomato, chopped - 1 small
chole masala pow - 1/2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
turmeric pow - 1/2 tsp
oil - 3-4 tsp
green chillies, chopped - 1tsp
roasted ground nuts - 2 tbl sp (optional)
slat to taste
coriander leaves, chopped - 1 tbl sp for garnishing

METHOD:-

1. Combine the chapati, curds, turmeric powder, salt and ¾ cup water in a deep bowl, mix well and keep aside for 10 minutes. & then mash them nicely & keep aside.
2. Heat oil in a non stick pan & add mustard seeds, when it splutters add jeera & fry till light brown.
3. Now add onion & garlic & fry till light brown.
4. Now add tamato & fry till mushy.
5. Add chole masala powder & fry for sometime.
6. Now add mashed chapathi mixture & mix them well for 15 mins in low/medium flame.
7. When done add roasted ground nuts & mix them well again.
8. Garnish with chopped coriander leaves & serve hot.

HAPPY COOKING :)))))))

and here's a tip:-

You can add chopped & cooked veggies & fried cashew nuts to enhance the taste.

SATHWIK CHANA DAL !!!!!!!!

My today"s recipe is SATHWIK CHANA DAL from "MY SATVIK KITCHEN". in this recipe no onion no garlic added & can make it during fast. 

INGREDIENTS

• Chana Dal-200 grams
• Tomatoes puree form-2 small
• Turmeric powder-1/4 teaspoon
• Asafoetida (Hing)-1 pinch
• Cumin seeds (jeera)-1/4 teaspoon
• Coriander powder (dhania powder)-1/2 teaspoon
• Red Chilli Powder-1/4 teaspoon
• Garam Masala Powder-1/4 teaspoon
• Salt to taste
• Oil-1 tablespoon
• Coriander Leaves to garnish
• Water-2 cups
• 
  

METHOD

• In a pressure cooker, add chana dal, water, salt & half of the turmeric powder & pressure cook for the time as required by the respective pressure cooker for the dal.
• Next, we prepare tadka for the dal.
• Heat oil in a pan. Add hing & as it starts to crackle add cumin seeds.
• As cumin seeds start to crackle, add tomatoes to it & then add rest of the turmeric powder.
• As the mixture starts leaving oil, add dhania powder, red chilli powder, & garam masala powder & mix well.
• As the mixture leaves oil, add dal to the pan & cook for another 10-15 minutes.
• When the dal appears cooked, switch off the flame & garnish with coriander leaves.
• Chana dal is ready to serve.

HAPPY COOKING :))))))))

MAYO EGG SANDWICH !!!!!!!!!!

Today i am gonna post simple breakfast recipe using bread, egg & mayyonise. Actually this is my own recipe :P Recently my attended a cooking competetion & he brought back the thinks he used there such as milkmaid, bread, mayyonise, salt, sugar, biscuits etc. So, i was thinking about using them. Son told he will make his special laddoos using milkmaid for me, so now my aim is to finish bread & mayyonise. Suddenly i realised that i never prepared sandwiches using eggs. So, thought will scramble eggs & will use mayyonise too for sandwiches. I usually mix well eggs+salt+red chilly powder/pepper powder+1 tsp water in a bowl & then i prepare scrambled eggs. This time i decided to add chopped coriander leaves & chole masala powder & dried basil leaves too & it tasted yum ! So, here is jhatpat recipe of mayo - egg sandwich.

(scrambled eggs)

INGREDIENTS:-                                                                               

bread slices - 4                                                                         mayyonise - 1 tbl sp
oil - 2 tsp

To scramble:-

eggs - 2
coriander leaves, chopped - 1tbl sp
water - 2 tsp
chole masala pow - 1/2 tsp
pepper pow - 1/2 tsp
dried basil leaves - 1/2 tsp
salt to taste

METHOD:-

1. In a bowl mix well all the ingredients mentioned under "to scramble".

2. Heat oil in a non stick pan & pour mixture & make scrambled eggs & keep aside.

3. Cut the edges of the bread slices.

4. Apply mayyonise on one side of each bread. 

5. Fill one bread slice with scrambled eggs & close it with another bread slice.

HAPPY COOKING :))))))

Note:-

You can apply mayyonise on one bread slice  & tomato ketch up on another bread slice depending on your taste.

BATATE HUMMAN/ COOKED POTATOES IN COCONUT GRAVY !!!!!!!!

My today's dish is an amchi speciality. BATATE HUMMAN / COOKED POTATOES IN COCONUT GRAVY. It's a very simple recipe but awesome in taste. We don't give thadka for humman, instead we dilute hing & add to it. You can add little fresh coconut oil too after gravy is done to enhance the taste. I added here as son requested. Usually humman should be little spicy but i don't make it spicy as per son's demand. If you like it spicy, then add more red chillies while grinding coconut masala. You can have it with rice/rotis/ shenvai/undi/dosa/idly etc. Btw, my son had it with CHEPPI KHEERI  :d

 INGREDIENTS:-

potatoes, boiled - 2 medium   

grated coconut - 1 cup
red chillies, shallow fried - 5 if guntur or 8 if byadagi
tamarind - big chana size
hing - double the big chana size
fresh coconut oil - 1tsp
salt to taste     
                                                

METHOD;-

1. Wash, clean & pressure cook potatoes for 4 whistles & cube them & keep aside (don't remove the skin).

2. Grind grated coconut+red chillies+tamarind to a smooth paste.

3. Heat pan & add ground masala+ cooked & cubed potatoes+ salt+ little water to make gravy required consistency & bring it to boil.

4. Dilute hing in little water & add to the gravy & bring it to boil. (if you like hing smell then you can add little more hing according to your taste).

5. Switch off the stove & spread a spoon of coconut oil on the top & close the lid.

6. While serving mix everything well & serve.

HAPPY COOKING :)))))))

EGG & CAPSICUM MASALA !!!!!

Today again a recipe with eggs as i am a egg lover :P. EGG CAPSI MASALA...i adopted this recipe from my gorgeous friend Sandhya N. Kamath who is a capsicum lover :D I just loved this recipe very much. My son too liked it coz he is a capsicum lover too :P. It goes well with rice or rotis.

INGREDIENTS:                     eggs, boiled - 6
                          
 
onion, chopped - 2 medium
tomatoes, chopped - 3 big
capsicum, cubed - 1 big
ginger-garlic paste - 1&1/2 tsp
turmeric powder - 1/2tsp
chole masala pow - 1 tsp
salt to taste

FOR PASTE:-

A handful of cashewnuts soaked in milk for 15 mins
guntur chillies - 4
green chillies - 2

FOR GARNISHING:-

Chopped corriander leaves 
kasoori methi (i skipped this)

METHOD:-

1. Heat oil in a pan & put ginger garlic paste & fry.

2. Add chopped onions till light brown.

3. Add tomatoes & fry till mushy.

4. Add cubed capsicum & fry.

5. Meanwhile make paste of soaked cashewnuts+guntur chillies+green chillies & add dis to the pan & fry this for sometime.

6. Add turmeric pow & chole masala pow to this & mix well.

7. Now add boiled eggs & take a boil.

8. Now swicth of the stove & garnish it with corriander leaves & serve hot.

HAPPY COOKING :))))))

AVARE KAALU KURMA !!!!!

My today's recipe is from CHITRA AMMA'S KITCHEN....and the recipe is AVARE KAALU KURMA that goes well with rotis. Here instead of avare kai i used southavare kaalu as suggested by my friend. I dont know exactly what it is but i bought it from Chikmagalore market. It looks like fresh thingalavre i mean fresh navy beans. Pic is given below....

I pressure cooked them for 4 whistles but i felt i should have continued for 2 more whistles to get soft cooked beans. Anyways recipe tasted great ! So, sharing it here with you all today.

INGREDIENTS:
Avarekaalu – 2 cups
Curd – ½ cup
Salt – 2 tsps
Fresh Corriander leaves - 2 tbsp
Finely chopped tomatoes – optional for garnishing.( i skipped this)
For Seasoning
Cooking oil – 2 tbsp
Finely chopped onion – ¼ cup
Mustard seeds – ¼ tsp
Bengal gram dal – 1 tsp
Cashew nuts – 10
Curry leaves – a few
For Kurma Masala Paste
Grind the following ingredients to a fine paste:
Fresh grated coconut - 1/2 cup
Coriander seeds – 2 tbsps
Garlic – 4 pods
Fresh ginger – 1’’
Cloves – 6
Sambar powder – 1 tsp (or green chillies – 2)
Turmeric powder – ¼ tsp
Cumin seeds – ¼ tsp
Cashew nuts – 10
Soaked Poppy seeds – 1 tbsp (optional)

METHOD:

1. Boil avarekai until tender and keep aside.
2. Heat oil in a pan and add mustard seeds.
3. When it splutters add Bengal gram dal and fry till golden in colour.
4. Add cashew nuts and roast till golden in colour.
5. Add the chopped onion and curry leaves and cook till the onion is glassy. .
6. Now add the ground kurma masala paste and fry it, until the oil separates out.
7. Add the cooked beans, a cup of water and salt and cook.
8. Blend in the curd and cook for a few more minutes.
9. Garnish with fresh coriander and finely chopped tomatoes.

Enjoy the hot kurma with poories, chapaties or ghee rice!

HAPPY COOKING

OATS KHEER !!!!!

OATS KHEER...i cant say this is for diet concious people coz i have added milkmaid & dry fruits roasted in ghee into it :P But i can say diabitic peaple can have it coz i made it less sweet & added chopped banana while sevring. In original recipe said to add sugar & dates but i skipped both & added milkmaid & added more milk too. It tasted awesome ! You can it it hot or chilled.  I adopted this recipe from Anjali Singh, SMART COOKY,  NDTV food

INGREDIENTS:-

Oats - 1 cup
milk - 1 ltr
condensed milk - 200 gm or 1/2 tin
almonds & cashewnuts, chopped - a handful
ghee - 1 tblsp
raisins - 15
bananas, chopped - as desired

Method

Roast oats for 4 to 5 minutes.

In a pan add milk, sugar, cardamom, dates, almonds and raisins. Boil for about 5 minutes.

Add oats and let it boil until it becomes thick.

Once the kheer is done add fruits if you like and serve hot or cool. 

HAPPY COOKING :))))))))