Mughlai Mix Daal

Mughlai Mix Daal

If you ask me about best history of an kingdom, i would definitely say Mughals because what i have read about the empires throughout history i have learnt one thing about Mughals and that is love and respect they gave to people of their kingdom was unreal. You can walk through the nations they ruled and you will find buildings telling you how good they were. Taj Mahal will tell you what they thought about love, Wells dug during their time will tell you what they thought about poor and Grand Trunk road from Dehli to Kabul will tell you how great leaders they were. Their respect for other religions was unreal and that is the reason their kingdom was free to practice any religion and they were ruling over religions, cultures and societies more then anyone before them and since. If we just talk about just one topic of life we will respect them for what they have given us, Food one of the most important topic of any culture, society or nation, and Mughals have given us from delicious to healthy recipes and today i am going to share the recipe which is both, delicious and healthy.

Daal (lentil) has several benefits including the fact that it is nutritious. Lots of vitamins are found in daal, extremely rich in soluble fiber which forms a gel-like substance in the digestive tract. Like all of their food recipes Mughals used lentils in their diet like non others and made use of this natural disease fighter. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Split yellow gram 1tbsp

2: Split red lentil 1tbsp

3: Split bengal gram 1tbsp

4: Split black lentils 1tbsp

5: Salt as per taste

6: Onions 2 (finely chopped)

7:  Red chili powder 1tsp

8: Turmeric powder 1/2 tsp

9: Cumin seeds 1tsp

10: Ginger & Garlic paste 2tsp

11: Tomatoes 2 (finely chopped)

12: Garam masala 1/2 tsp

13: Yogurt 1/2 cup

14: Lemon juice 2tsp

15: Coriander 1 tbsp (finely chopped)

16: Cooking oil 2tbsp

17 Water as required

Method:

Soak all the daals (lentils) in a bowl for at least one hour.

In a pressure cooker add 3 cups of water, split yellow gram, split red lentil, split bengal gram, split black lentils, salt and turmeric powder, mix well and cook till 3 whistles, please make sure all the steam has escaped before opening the lid.

Heat the oil in a non stick deep pan, add cumin seeds, when the seeds crackle, add the onions and ginger-garlic paste and saute on a medium flame for 1 minute.

Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.

Add the garam masala, chili powder mix well and cook on a medium flame for 2 more minutes.

Add yogurt and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Add the lentils mix well and cook on a slow flame for another 2 minutes, while stirring occasionally.

Once cooked add chopped coriander and lemon juice and mix well, cover with a lid and cook for 30 seconds on low flame.

Enjoy with Boiled Rice, Chapatis, Naans.

Daal Mash

Daal Mash

Daal Mash (Black lentil) is so full of  B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc and it is one of the oldest cultivated lentil in the world. As history suggests The earliest development was around 11,500 years ago separately in both the Fertile crescent and at Chogha Golan in modern-day Iran, where wild barley, wheat and lentils were cultivated and where domesticated forms of wheat appeared about 9800 BC. In present day India and Pakistan the black lentil has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. Daal Mash plays an important role in the diets of the people of Indian sub-continent.

It is most consumed lentil in Indian / Pakistani cuisines around the world, if it is cooked proper believe me you would not want to share it with anyone. Today i am going to share recipe which is yummy, juicy and simple. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Daal Mash 250 gram (soaked in water for 6 hours)

2: Butter 100g

3: Cooking oil half cup

4: Garlic 4 cloves (finely chopped)

5: Onion 1 (finely chopped)

6: Tomatoes 2 (chopped)

7: Salt as per taste

8: Red chili powder 1tbsp

9: Green chilies 3 (finely chopped)

10: Turmeric powder 1/2 tsp

11: All spices 1tsp

12 Lemon juice 1tcp

13: Water as required

14: Coriander half cup (finely chopped)

Method:

Heat oil in a pan, add onions and cook till transparent, add garlic cook for 1 minute, add lentil and 2 cups water, cook till starts boiling on medium flame, add salt, red chili powder, turmeric powder and lemon juice, cook till lentil is cooked and tender and oil starts to come on surface.

Add green chilies, tomatoes, all spices and butter, cook on low flame for another 6 to 8 minutes.

Serve with Naans or Chapatis.

Roghni Naan

Roghni Naan

Naan is an chapati like pita bread of Asia and probably the most loved bread for all occasions throughout Asia. It has been one of most important bread in Asian restaurants throughout Europe and America for few decades, also plays big role in fast food chains in Europe. Naans play important part in all types of ceremonies and occasions in Asian societies throughout the world. But one would be surprised to see history books are almost blank about this most important food, there is not much i could find about when it was introduced and who had the brain to come up with such an delicious recipe, The first recorded history of Naan can be found in the notes of the Indo-Persian poet Amir Kusro in 1300 AD.

Naan was originally cooked at the Imperial Court in Delhi as naan-e-tunuk (light bread) and naan-e-tanuri (cooked in a tandoor oven). During the Mughal era in India. Today in India and Pakistan naan is cooked in lots of different verities like Plain Naan, Garlic Naan, Kulcha Naan, Keema Naan list caries on. Today i am going to share one of most famous naan called Roghani Naan, very simple and Delicious. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Plain flour 4 cups

2: Instant yeast 1 tbsp

3: Oil 2tbsp

4: Sesame seeds as required

5: Salt 1tsp

5: Sugar 1 tsp

6: Yogurt half cup

7: Butter as required (melted)

8: Milk 1cup (warm)

Method:

In a large bowl add plain flour, oil, salt, sugar, yogurt and yeast, mix well, ad milk slowly and kneed till smooth and elastic, 

Form the dough into a ball, grease a clean bowl, place the dough in it, cover with a dry cloth.

Keep it overnight or for minimum 6 hours so that it can rise.

Punch down the dough and knead again, divide the dough into 8 parts, shape into round balls, keep for 15 minutes.

Pre-heat the oven to 450 degrees Fahrenheit.

Take 1 ball of dough at a time, roll out the dough into a round circle, keep them thin in the center and thicker around the edges, then, pull one end outward making a tear-drop shape, 

Brush with melted butter, sprinkle the sesame seeds on it.

Brush the baking trays with water, place 2-3 naans on each baking tray, bake for 4-5 minutes until they puff up and brown specs appear on top

Chapati Choori

Chapati Choori

Today i wanted to share how to make chapatis but 14th of February celebrated as lover's day so i decided to share a recipe which has been the center piece of the biggest Punjabi Love story for centuries. Choori! very quick to make and yummy as anything. The story behind it has been well publicized by the Indian / Pakistani cinema and poets of both nations. Even in this modern age this story has not gone out of date and people still love it to bits.

This picture was taken from google just for reference and have no intention of harming any rights.

Legend has it that a man called Dheedo from the Jatt sub clan Ranjha living in a village called Takht Hazara in Punjab Pakistan is the youngest brother of four, has a dispute with his sister in laws because they wanted him to help his brothers in the fields instead he plays flute with his friends all day, he asks in sister in law to make food for him but she refuses and tells him that he should have Heer cooking food for him, Heer was a daughter of very wealthy man from Jhang in Punjab Pakistan also a Jatt clan Sial and she was well known for her beauty. Ranjha leaves home and reaches the village of Heer, she is playing with her friends and sees her and falls in love with her beauty, eventually her father gives him job herding his cattle, He pays flute and Heer falls in love. 

She makes Choori for him everyday because she can hide it, for 12 years he works there till villagers find out and get Heer married. He looks for her all over Punjab for years till he finds her, They come back to Heer's Birth village and father of Heer decides to get them married but Heer's uncle feeds her the poisoned Ladoo (Sweets), Ranjha runs to save her but finds her dead and he eats same ladoo and dies next to her. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chapatis 2 (hot)

2: Butter as required (melted)

3: Sugar as required (originally used jaggery)

Method:

Take the hot chapati and drizzle over the butter and sugar.

Working with fingers of both the hands, crush the chapatti to medium sized crumbs 

Adjust the texture to your liking by crushing it as desired.

Enjoy

Vegetable Pulav Recipe

Vegetable Pulav

Rice are one of the great gifts from God to humankind, probably biggest consumed food in the world. When you have such a big demand for something then its very hard to say that it has only few varieties, the varieties rice dishes have its unbelievable, different communities and cultures have been enjoying rice different ways throughout the history. You open history books and will find lots of rice dishes from around the world. you can enjoy rice with almost anything and everything, if you go through Mughal's food history you will find them eating with meat, you go through Chinese history you will find them eating stir fried rice, Arabs enjoy their kabsa.

Today's recipe is called Pulav, some call it pulao other call it paela. It is similar to Biryani and al-kabsa, you can cook this with meat or vegetables, i have been asked to make something for vegetarians so i am going to share veg pulav. It is an Turkish side dish and loved by millions around the world. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Rice 1kg (soaked for 1 hour)

2: Salt as per taste

3: Tomatoes 4 ( chopped)

4: Mix vegetables 2 cups

5: Green peas half cup

6: Onion 2 (chopped)

7: Mix dry fruit 50g ( ground)

8: Turmeric powder 1tsp

9: Oil 200g

10: Water to boil the rice

Method:

Add rice and salt in a large pan and add water to boil the rice up to 75%  and take them off the stove, rinse them.

Heat the oil in a pan, add onions and cook on medium flame till onions are golden brown, add ground dry fruit, tomato, green peas, turmeric powder, mix well and cook on low flame for about 1 minute.

Add mix vegetables and cook on medium flame for about 3 minutes.

Slowly add the rice and mix well cook for 2 minutes on low flames (keep stirring).

Cover the pan with a towel and turn the flame off, leave it covered for 15 minutes.

Enjoy

Masala Karela recipe

Karela (Bitter Gourd) Recipe

Karela (bitter gourd, bitter melon) is probably only one vegetable which which has ability to fight diabetes and cancer. It has been used in Chinese medicines for centuries and the benefits of eating karela are countless. It is a unique vegetable and does take some skills to cook, because it is bitter and because of it's bitterness it wont be easy to swallow, then again why am i here for! i am going to share with you how to cook with no bitterness left in it.

Have to say the way my mother cooks karela it is the best way, most of our relatives ask my mother to cook karela handi for them. Best one normally is karela gosht or qeema karela which i will be sharing with you very soon but today we are going to share masala karela and its yummy, before i share the recipe recipe let me tell you why i am sharing this recipe today, when i was thinking about which recipe to share with you because normally i share what we cook at home i share same, it took me three hour and still couldn't think of anything and fell asleep early, what i saw in my dream was a family member who is diabetic asked me to make him karela juice so the diabetes stay in control, when i woke up i decided to share with you the masala karela.

This recipe is well known all over India and Pakistan and is served almost every hotel and dhaba. because Punjab from both sides of the border is kind of agricultural hub for both nations that is why it is very popular vegetable in Punjab. I spent few good years in Pakistan and did travel a lot so i had chance to try food from different states and cities, believe me the karela handi of Punjab is the unbeatable. To take all the bitterness out you will need to wash and cut them then fry them in boiling oil before cooking them. Please enjoy the recipe and stay fit and healthy. 

Ingredients:

1: Bitter gourd 6

2: Coriander powder 1tsp

3: Onions 2 medium

4: Red chilli powder 1tbsp

5: Turmeric powder 2tsp

6: Salt to taste

7: Mango powder 1tsp (dry)

8: Oil to fry

How to make karela masaledar.

1.Take off and reserve the scrapings of the karelas.

2.Give a slit on one side and take off all the seeds.

3.Cut karelas into thin slices.

4.Wash and rub two table spoons salt all over the karelas and its scrapings.

5.Set aside for 3-4 hours.

6.Wash completely again and squeeze dry the karelas.

7.Heat up oil in kadhai.

8.Deep fry the cut karelas till dark brown and crisp.

9.Take off the karelas and keep aside.

10.Slice onions.

11.Heat up 3 tblsp of oil in a kadai.

12.Mix in cut onions.

13.Stir fry for 3-4 minutes till they are transluscent.

14.Mix in scrappings of karela and let it stir fry till onions are a little brown.

15.Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.

16.Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.

17.Mix in salt if needed.

18.Serve hot with chappatis.

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PUNJABI SUKHI CHANA DAAL RECIPE

PUNJABI SUKHI CHANA DAL RECIPE Is A Popular Dish in India. 

mostly make this recipe in Punjab haryana Rajasthan. 

SUKHI CHANA DAL RECIPE tasty and yummy recipe. and healthy recipe for our body. 

Sukhi Dal Is also called Dal Fry, popular in Punjab Sukhi Means Dry, dish is not soupy. Perfect for lunch and a great tiffin recipe. 

PUNJABI SUKHI CHANA DAAL recipes VEG recipes EASY TO LEARN. I love it dal.

Ingredients.

1 cup - Chana dal.

1 Onions, chopped.

Salt To taste. 

1. Turmeric Powder.

Handful - Pinch Corainder leaves.

2 - Cinnamon sticks.

2 - Cloves.

1 - Bayleafs.

1/4 tsp - Cumin seeds.

1 tsp - Lemon Juice.

1 tbsp - Ghee.

Preparation- PUNJABI SUKHI CHANA DAAL RECIPE.

1.Clean, wash and soak chana dal for one hour.

2.Pressure cook the dal with 3 cups of water. Keep aside.

3.Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.

4.Add onions and fry till brown. Add salt and turmeric powder. Mix well.

5.Add dal and let it boil for few minutes.

6.Garnish with corainder leaves. When the dal willbe cool, add lemon juice and stir well.

7.Serve sukhi chana daal hot with rice or paratha..

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Dhaba Dal Receipe

Dhabe Ki Dal

This recipe of dal is a dhaba style dal. Recipe For a delicious Dhabe Ki Dal, 

a dal typically served at dhabas. Punjabi dhaba style dal fry laced with nice aroma of pure ghee and spices is an irresistible delight to taste buds. 

Dal Fry Recipe is one of the most famous cuisine in Punjabi Menu. It is served in almost all the restaurants and Dhabas around India.  

It's too much tasty.

Ingredients.

2 - 3 green chillies

1/4 cup coriander leaves

1/4 cup bengal gram divide (chana dal)8 - 10 garlic flakes

4 tblsp oil

3 medium sized tomatoes

1/2 tblsp cumin powder

1/4 cup red kidney beans (rajma)

1 tblsp red chilli powder

2 medium size onions

1 tblsp kasoori methi

3 tblsp butter

1/2 cup black gram divide (urad dal)

salt to taste.

How to make dhabey di dal.

1.Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.

2.Take off and finely cut onion and garlic.

3.Wash, take off stem and finely cut green chillies.

4.Wash and finely cut tomatoes.

5.Wash and cut coriander leaves.

6.Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dalsare completely cooked.

7.Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.

8.Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.

9.Mix in red chilli powder, cumin powder and stir-fry briefly.

10.Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.

11.Stir in the cooked dals and grease and mix well.12.Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.

13.Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

14. Enjoy The Recipe.

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Makai ka Bharta Receipe

Makai ka Bharta

Makai ka Bharta is one of my favourite dish. 

Makai ka Bharta Is the fresh and healthy bharta recipe. It is one of the best Gujarati bharta dish.

 Try Makai ka Bharta Recipe with our easy and quick method and i am sure your kids will love to have it. 

Makai na bharta is a kathiawadi cuisine which belongs to the state Gujrat. 

It is spicy and can be served with rice, rotis or parathas. Makai means corn.

Ingredients:

1 tsp coriander powder

1 tsp turmeric powder

1 kg fresh corns

1 tsp red chilli powder

2 tblsp oil

3 medium tomatoes

1/2 tsp garam masala powder

3 medium onions

1/2 tsp cumin seeds

6 - 7 green chillies

salt to taste

coriander leaves cut for garnish

   

How to make makai na bharta :

1.Boil the whole corn, take off the niblets and grind it coarsely in a blender.

2.Take off and finely cut the onions.

3.Wash and cut the tomatoes.

4.Wash and cut the green chillies.

5.Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.

6.Mix in cut onions and stir fry till light brown.

7.Mix in cut green chillies and stir fry for 1/2 minute.

8.Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.

9.Stir fry for few seconds and mix in cut tomatoes.

10.When tomatoes are cooked mix in corn, salt and little water.

11.Stir fry for another 5-10 minutes.

12.Serve hot decorated with cut coriander.

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Spicy tofu recipe

Spicy Tofu

Tofu is said to have been developed in China where it is called dong doufu or bing doufu. It was made by setting cakes of firm tofu out in the snow. The earliest known mention is from the Ch'ing dynasty (1662-1912; Shinoda 1974).

One of the world's earliest meat analogs and lightweight staple soyfoods, dried-frozen tofu originated in Japan, where there was a long history of freezing foods containing a large amount of water, then thawing and drying them as a way of removing most of the water at little cost to produce a lightweight dehydrated food that would store well. Agar, radishes, buckwheat noodles, konnyaku, and mochi (cakes of pounded glutinous rice) were all processed in this way. By the 1980s only dried frozen tofu and agar remained as commercial products. There are no foods processed like this in the West. the second traditional center of experimentation with dried-frozen tofu was in the cold mountains of Nagano, far to the northeast of Tokyo, where the product was first made during the mid-1500s. No one is certain who first developed this method but it is said that the famous feudal lord and warrior, Takeda Shingen (1521-1573), thought of drying frozen tofu to make a lightweight, nutritious food that his soldiers could carry in their backpacks. There, in Nagano, a new drying process was developed. Firm tofu, after being frozen solid on boards in the snow, was wrapped in straw mats and placed in a cold barn for 1-7 days. Then five pieces of tofu at a time were tied together with several pieces of rice straw and these strands were hung from poles under the eaves of farmhouses (where they received no sunlight). After several weeks of thawing and drying during the day then freezing at night, the tofu became as hard and dry as a dry sponge. This new technique eliminated the special shed and drying equipment used on Mount Koya. Soon farmers in Nagano were making this tofu, carrying the lightweight product from village to village in backpacks, and selling it as a source of wintertime income. The new product, first called shimi-dofu, later?? came to be known as kori-dofu ("frozen tofu"). To this day, here and there in the Nagano area, strands of drying frozen tofu can be seen hanging under the verandas of farmhouses and the eves of temples.

Ingredients:

1: Firm tofu 12 ounces (drained)

2: Soy sauce 1⁄4 cup 

3: Creamy peanut butter 1tsp

4: Yellow squash 1 medium

5: Zucchini 1 medium

6: Green chilies 3 (finely chopped)

7: vegetable oil 2tsp

8: Garlic cloves 2 crushed

9: spinach leaves packed torn 2 cups

10: Red bell pepper half (sliced in half inch strips)

11: Green bell pepper half (sliced in half inch strips)

Method:

Press tofu lightly between paper towels, cut into 3/4" squares or triangles, place in single layer in shallow dish.

Whisk soy sauce into peanut butter in small bowl, add tofu and stir lightly to coat the tofu surfaces, leave it on the side for 20 minutes to come to room temperature.

Cut zucchini and yellow squash lengthwise into 1/4" thick slices; cut each slice into 2x1/4" strips.

Heat oil in a non stick skillet over medium-high flame till oil is hot, add garlic, zucchini, yellow squash, bell peppers and green chilies stir-fry for 4 minutes.

Add tofu mixture; cook 2 minutes or until tofu is heated through and sauce is slightly thickened, stirring occasionally. Stir in spinach; remove from heat.

Enough for 2 servings

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Andhra Kajjikayal Recipe

Kajjikayalu....... this is a famous traditional Andhra. Try this traditional sweet of Andhra Kajjikayalu Recipe That tastes excellent with spicy tea. 

Learn how to make andhra Kajjikayalu recipe at home yourself, as we have given the complete list of food ingredients required for the preparation of Kajjikayalu with the easy cooking tips on how to cook Kajjikayalu recipe.

Ingredients:

1/2 kg plain flour (maida)

4 tbsps ghee water to knead the maida 

oil for deep frying

For the filling

1/2 c grated coconut

1 c sooji 

1 c sugar

1 tsp green cardamom powder (hari ilaichi powder)

15 cashews, chopped

5-6 almonds, chopped.

How to make kajjikayal:

1.First, rub the ghee into the maida well.

2.Now make a dough that is not too soft by kneading this flour with cold water.

3.In a wok, heat some ghee and roast the grated coconut till is pink in color.

4.Take it off and roast the sooji in the same vessel.

5.Powder the sugar and mix sooji, coconut, cardamom powder and dry fruits with it.

6.Now roll small thin puris of the dough and fill in this mixture.

7.Fold the stuffed puris so as to form a half moon and seal well.

8.Deep fry these puris and serve hot.

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Paneer Pakora Recipe

Paneer pakora is an quick and easy snack recipe. Paneer pakora is simply paneer cubes wrapped in besan batter and deep fried. 

Paneer Pakora Is a tea time snack made with cottage cheese and besan. Paneer Pakora Is a very common recipe for rainy season. 

Paneer pakora are one of the most popular pakora variety all across the India. 

Paneer pakora is a delicious snack loved by everyone. They are crunchy crispy from outside and soft from inside

Ingredients:
    
250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil1
1/2 tsp Salt
1/2 tsp Red chili powder
1/2 cup Water


How To Make Paneer Pakora:

1.Beat the chickpea flour with some water to make a thick batter in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
2.Let the batter rest 1/2 hour in a warm place
3.Cut the paneer into thick cubes.
4.Sprinkle little salt, chili powder on the cubes
5.Dip the cubes of paneer in the batter
6.Deep fry in oil that is heated to 375°.
7.Drain on paper towels and serve immediately.
8.Serve the paneer pakora with coriander or mint chutney


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Baingan Bharta Recipe

My mother makes the best Baingan ka Bharta. It's simple recipe without much effort.  

Today's post is Baingan Ka Bharta, a very popular north Indian dish. 

Baingan ka Bharta Is one of the classic north Indian recipes. ... 
But "This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice."

Ingredients:

1 medium Baigan (eggplant)

1/2 cup Cooked green peas

1 Finely chopped onions

1 Finely chopped tomatoes

1 Finely chopped green chilli

1/2 tsp Red chilli powder

1/2 tsp Garam Masala Powder

1/4 tsp Turmeric Powder

3 tbsp Vegetable oil

Salt to taste

Chopped green coriander leaves for garnishing.

Preparation of Baigan Ka Bharta.

1.Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.

2.Frequently turn the eggplant upside down, until fully roasted.

3.Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.

4.Mash the flesh.

5.Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.

6.Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.

7.Add green peas and mashed baigan (eggplant).Stir well. Fry the baigan bhartha for 5-7 minutesover medium heat.

8.Garnish the baigan bharta with green coriander leaves and serve hot.

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Chinese Raita Recipe

Chinese Raita

Raita is an side dish made with yogurt and chopped vegetables with spices of your choice to give it an yummy taste. Raita is a word from Sanskrit language, the word raita comes from two Sanskrit words, 'rajika', which means 'black mustard' and 'tiktaka' meaning 'spicy' or 'pungent'.

The raita is a close relative of Turkish Humus and there are many types of raita as the few types i have written below.

Types of Raita:

1: Mixed vegetable raita

2: Cucumber raita

3: Pineapple raita

4: Pudina raita

5: Boondi raita

6: Aloo raita

7: Baingan raita

8: Sprouted moong raita

9: Sonf raita

10: Chinese raita

Ingredients:

1: Yogurt one and half cup

2: Green bell pepper half (finely chopped)

3: Red bell pepper half (finely chopped)

4: Onion 1 (finely chopped)

5: cabbage one forth of cup (grated)

6: Black pepper powder as per taste

7: Salt as per taste

8: Paprika powder half tea spoon (for garnishing) 

Method:

Mix bell peppers, onion, black pepper powder, salt in yogurt and refrigerate for few hour.

Garnish with cabbage and paprika powder.

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PALAK DOSA RECIPE

Palak Dosa Is a very popular recipe. 
Here is a easy recipe to make palak dosa. 

Palak Dosa is a delicious Indian recipe served as a Breakfast. 
Enjoy these Indian Spinach crepes with choice of sauces.

PALAK DOSA RECIPE.
Makes : 4
Cooking time : 30 mins

Ingredients:

1 cup boiled palak
1/2 cup gram flour (besan)
1/2 cup rice flour
1 " ginger garted
3-4 green chilies
Pinch asafetida (hing)
Salt as per taste
Water for mixing
Oil for making dosa


How to make palak chilla:
   
1.First make the puree of the palak. You can make this puree well in advance. It can stay for 2 days.
2.In a bowl mix together rice flour, besan, ginger, palak puree, hing, salt and chopped green chillies. Now add water little by little and make a fine batter for the dosa. Make sure there are no lumps.
3.Heat a non stick tawa. Keep the flame low. Nowpour about 4 tblsp of batter and spread it in circular motion on the tawa with the help of a ladle to make a circular chilla. The thickness should be that of a roti/crepe.
4.when the top side starts to get dry pour few drops of oil from all sides. Check the lower side if it has turn slightly brown flip the side and nowcook the other side. Keep pressing the chilla occassionally with a flat spatula.
5.When brown, serve these palak chillas hot with green chutney/ tomato sauce.


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Kashmiri Dum Aloo - Recipe

The Kashmiri Style Dum Aloo Recipe is a rich healthy and delicious dish made from potatoes.

Today I made Kashmiri Dum Aloo which comes from the Northern most region of India, perhaps the most beautiful region in India - Kashmir

INGREDIENTS.

500gms : Aloo (potatoes), small

Sarson (mustard) oil for frying

1½ cup : Dahi (yogurt)

½ tbsp : Besan (gramflour)

1 ½ tsp : Chilli Powder

4 : Chhoti Elaichi (green cardamom)

½ tsp : Soonth (dry ginger powder)

¾ tsp : Saunf (fennel seed) powder

5 : Laung (cloves)

2 : Daalchini (cinnamon sticks) chutney.

METHOD.

Grind together, the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice. Enjoy The Recipe.

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Potato stuffed parathas recipe

Potato stuffed parathas

Aloo paratha is an Indian and Pakistani recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan.

potato stuffed parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, 

which is rolled out and cooked on a hot tawa with butter or ghee, aloo paratha - popular indian breakfast of unleavened whole wheat flat bread stuffed with a spiced potato stuffing.

Ingredients: 

for the aloo or potato stuffing:

1: 4 medium potatoes or aloo, boiled and mashed

2: 2 green chilies, chopped finely

3: 3 tbs finely chopped onions

4: 1/2 tsp garam masala powder

5: 3 tsp finely chopped coriander leaves

6: salt to taste

7: 1/2 tsp red chilli powder

8: oil as required

for the whole wheat dough:

1: 2 cups whole wheat flour/atta

2: 1/2 tsp salt

3: 2 tsp oil or ghee

4: water as required for kneading

Instructions:

preparing the aloo stuffing:

first boil the potatoes and peel them. you can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.

chop and then mash the potatoes with a potato masher.

the potatoes should be mashed very well. there should be no lumps or small pieces in it,

now add the chopped green chilies, garam masala powder, red chilli powder, onions, coriander leaves, salt and green chillies with the mashed potatoes and mix everything very well.

preparing whole wheat dough:

in another bowl, take whole wheat flour. add salt, oil and bit of water.

bring the mixture together and knead into a smooth soft dough. cover and keep the dough aside for 20 to 30 minutes.

assembling and rolling aloo parathas:

pinch two small balls from the dough. flatten them and dust with whole wheat flour.

with a rolling pin, roll them into about 4 to 5 inches diameter rounds . try making both the rounds of the same size.

on of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.

gently place the second circle on top.

press and seal the edges with your fingertips.

dust some flour on the stuffed paratha and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

alternatively, you could follow this second method too of stuffing parathas.

pinch a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.

place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.

take the edge and start pleating as well as bringing the pleats in the center.

join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.

 in case you do see the filling, then just take a small piece of dough and cover the gap. roll to smoothen out the small piece of dough.

press the pleats from center.

sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti.

on a hot tava/skillet/griddle place the rolled paratha. the tava shoud be hot and not at a low temperaure. 

cooking parathas at a low flame will harden them. parathas ideally are crisp as well as soft.

when the base is partly cooked, flip the paratha.

spread some ghee on the partly cooked part.

flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the aloo paratha.

spread some ghee on this side too. a well made and well roasted paratha will puff up.

flip again once or twice till both the sides are cooked properly. 

you should see crisp brown spots on the paratha. you can also press the paratha edges with a spatula or spoon, so that they are fried well. 

as some time, the paratha edges are not cooked well. make all aloo parathas this way and stack them up in a roti basket or casserole.

you can also serve the aloo parathas directly from the tava/skillet straight in the serving plate. 

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KALA CHANA RECIPE

KALA CHANA (Desi Chickpeas) RECIPE
 There are three kinds of chickpeas,  Desi Chickpeas, Bombay chickpeas and Kabuli.
 Desi Chickpeas has small, darker seeds and a rough coat and its mostly grown in India, Pakistan and Iran.

Here is a delicious and low calorie and nutrient-dense food, kala chana salad recipe for weight watchers. Black chana is very high in dietery fibre. Begin your day with this healthy salad. It is very easy to make.

Serves : 2

Cooking time : 30 mins

Ingredients:

2 potato (alu)

1cup kala chana (Black chickpeas)

1 medium onion (pyaj)

1 medium tomato (tamatar)

2 green chilly (hari mirch)

2 tsp coriander (dhania)

few mint (pudina) leaves

2 tsp lemon (nimbu)  juice

2 tbsp fresh pomegranate seeds (anar ke dane)

1 tsp roasted cumin powder (bhuna jeera)

1 1/2 tsp chat masala

salt to taste

How to make kala chana aloo salad:

*.Soak the kala chana for 6-7 hours.

*.Then drain out the water and boil them with 1/2 tsp salt and 3 - 4 cups of water in a pressure cooker.

*.To check if they are properly cooked or not press one chana between your fingers, if it mashes then they are done. Strain them and keep aside.

*.Cut the boiled potatoes into 1/2 " cubes.

*.Chop the onion and tomatoes also into cubes.

*.Finely chop coriander and chilly.

*.Now take a big bowl and mix together lemon juice, jeera powder, little salt and chat masala.

*.Then add aloo, chana, hari mirch, tomatoes, onions and corainder leaves. Mix properly.

*.Dish out in a serving plate and garnish with anar ke dana and mint leaves and serve fresh.

*.Note: 1.Boil the chana before hand this will save you time.

2.You can replace the kala chana with kabuli chana.

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SARSON KA SAAG recipe

SARSON KA SAAG (mustard leaves)

SARSON KA SAAG is widely regarded as traditional a dish in India and Pakistan.

It is popular vegetable dish made from mustard leaves with spices.

It can be made so many diiferent ways like chicken saag, potato saag, keema saag the list goes on and on.

Today I am going to share with you sarson ka saag suitable for vegetarians.

Traditional way to eat sarson ka saag is with makki ki roti (corn flour chappati) or bajre ki roti (millet flour chappati).

Lets get started and enjoy saron ka saag with some chappaties.

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Ingredients:
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

 

Makki ki Rotti

Ready For Preparation:
*.Clean and wash sarson,spinach and bathuwa. Chop the leaves finely.
*.Chop ginger, garlic cloves and chillies.
*.Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*.Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
*.Add the ground saag and simmer the flame. Cook for few minutes.
*.Add the maize flour, red chilli powder, sugar and stir well.
*.Serve hot with paratha or makki ki roti.

Bajre ki Rotti

Bhindi Fry Recipe

 bhindi (Lady Finger) fry recipe is different from the bhindi (Lady Finger) masala recipe or bhindi (Lady Finger) masala gravy recipe.
It is very easy to make and taste is yummy. It is crispy and served as a side dish with rotis, rice or dal. How to make bhindi (Lady Finger) fry is described below.

Ingredients:
500 gms bhindi (Lady Finger) washed and slit in between or cut in pieces
2 onions (sliced)
1/4 tsp turmeric powder
1 tsp amchur powder
1 tsp coriander powder
1 tsp garam masala
salt to taste
cooking oil

How to make bhindi (Lady Finger) fry:
* Rinse the bhindi (Lady Finger) in water for 3-4 times. Wipe them dry with a kitchen napkin.
*.Take the slit or cut bhindis (Lady Finger) and stuff turmeric powder,amchur powder,coriander powder garam masala and salt in it and keep aside.
*.Heat oil in a pan.Add sliced onions and fry tillgolden brown.
*.Now add the stuffed bhindi (Lady Finger) and fry till they are done and become crispy.
*.Serve hot with chapatis

Enjoy Bhindi (Lady Finger) with chapaties, Naan or paratha
 
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