BAINGAN KA BHARTA / EGGPLANT / BRINJAL RECIPE / SIDE DISH

BAIGAN KA BHARTA

Baigan ka bharta is all favourite dish. This dish is made without onion but however it was very tasty. Let us see how to make this BAINGAN KA BHARTA

INGREDIENTS:-

* Eggplant / Baingan (Brinjal) -2

* Tomato - 2 & chopped

* Garlic - 1 Teaspoons

* Garlic - 1 tsp

* Salt to taste

* Cumin seeds - 1 tsp

* Red chilli powder -1tsp

* Coriander  powder  - 1 tsp

*  Turmeric powder - 1/2 tsp

*  Garam masala powder - 1/2 tsp

* Lemon juice - 2 tsp

* Oil -2 tsp

* Ghee - 2 tsp

METHOD:- 

1. Take the  Baingan /Brinjals / Eggplant with stems over fire to burn skin. 

2. When skin turns out in black colour, then hold them under running water.

3. Gently wash off skin and mash brinjals.

4. Heat oil in a kadai then add cumin seeds. After crackle it add ginger  and stir fry. 

5. Add  all dry spices, except red chilli powder, stir fry for a minute more.

6. Add mashed brinjals, salt, lemon juice and stir and mix it well

7. at last add chopped tomatoes and Cook it for five minutes.

8. Take it in serving bowl.

9. Heat up ghee in a small pan and add chilli powder but don't allow to burn chilli powder and pour over bhartha.

10. Garnish it with chopped green  coriander leaves.

11. Serve this dish with tandoori roti, paratha, etc. ENJOY

NOTE:-

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HOMEMADE NACHO /CHIPS /SNACK RECIPE

HOMEMADE NACHO /CHIPS / SNACK RECIPE

The most popular recipe in mexican cuisine is Nachos and its taste great with
tomato salsa but can also be used as chips. It is very easy to make
and can also be made at home  easily. After cool that  can be stored in the air tight container. Let
us see at home how to make NACHOS RECIPE. NACHOS WITH SALSA combined
together to make a delicious accompaniment.

INGREDIENTS:-

For  approximately 50-60 chips

Maize flour (makai ka atta) – 1 cup
Maida – 1 cup
Oil – 1 tbsp
Haldi – a pinch
Oregano – ¼ tsp
Salt – to taste
Maida – for rolling
Oil – for deep-frying

METHOD:-

1. Oil for frying
2. Refined white cornflour - 1 and 1/2 cup
3. Raw yellow cornflour - 2 cup
4. As per taste salt, red chilli powder
5. Oil - 4 tablespoon
6. Water as required for preparing the dough

Steps
1. In a bowl use a sieve to strain the raw yellow cornflour
2. Then add the white refined cornflour, salt , red chilli powder, 4 tablespoon oil. Mix it well.
3. Warm the water and pour in the mixture to prepare the dough. Keep the dough aside for 10-15 minutes
4. Once the dough is prepared make small dough balls
5. Flatten the small dough and make thin rotis
6. Poke the roti with a fork
7. Cut it into small triangular shapes
8. In a pan heat the oil at a medium flame
9. Put the triangular shape rotis in the pan and fry them well at a medium flame. Ensure both sides are cooked well
10. Serve hot homemade nachos with Tomato Salsa / Mexican dip or cheese dip

You can click on link to buy Nachos

Note:-

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LENTIL DUMPLING IN CARROT BEETROOT KANJI

CARROT BEETROOT VADA KANJI

Try this Lentil dumplings in spicy sour kaanji.  A fermented north indian probiotic drink made from carrots, beetroot with lentil dumpling, ground mustard and water.

Preparation time:  - 3 days      Cooking time: 20 minutes       Serves: - 8

INGREDIENTS:-
* 1/2 kg moong dal

* 1 cup = 250 ml)
* 5-6 medium sized carrots/gajar
* 2 small beetroots
* 8 cups water = 2 litres of water (boiled & purified)
* 1 or 1.5 tsp red chili powder or black pepper
* 3 tbsp dry grind mustard powder
* Black salt as required

FOR making WADA

METHOD:-
1. Rinse and then peel the carrots and beetroots.
2. Chop into long pieces.
3. Mix all the ingredients in a glass or ceramic jars.
4. Cover with a lid or muslin cloth and keep the jars in the sun for 3-4 days

5. Stir with a wooden spoon everyday before keeping the jars back in the sun.

when the kanji tastes sour, it means the drink is fermented.

6.Serve carrot kanji with wada straightway or refrigerate.

NOTE :-

Try and share your experience

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BUNDI LADDOO (SWEET DISH)

BOONDI LADDOO

Boondi ladoo are the favorite of all and are prepared for any religious or any special occasion.Let us start for making Boondi

INGREDIENTS:-

FOR MAKING BOONDI:-

* Chickpea flour (Gram flour/Besan) - 1 cup

* Baking soda - a pinch

* water (adjust as required) - 1/2 cup

FOR MAKING SUGAR SYRUP:-

* Sugar -1 cup

* Water - 1/2 cup

OTHER INGREDIENTS:-

* Cardamom powder - 1 tsp

* A pinch of Edible Camphor (Pacha Karpooram)

* A pinch of Nutmeg powder

* Cashews - 10 to 15, broken to small pieces and fried till light brown in 1 teaspoon of butter or ghee

* Raisins - 10 to 15 (optional), fried as above

* Required oil for deep-frying

METHOD:-

Making Boondi:-

1. Sieve chickpea flour and baking soda in a bowl.

2. Add  water slowly and make it into a smooth batter.
3. The batter should be little thick, not running consistency. Make the batter perfectly, when you will get round boondi.

4.Now heat oil over medium heat for deep-frying boodi.

5. Now take a ladle as shown in the picture below. Hold it over oil.

6. Pour a ladleful of batter over the ladle and spread it out. The boondis will fall drop by drop.

7. Fry the boondi till they are little soft. The boondi shouldn’t become crisp. Drain them and set aside.

METHOD:-

For making the Sugar Syrup:-

1. Take sugar and water in a deep pan and mix well.

2. Bring it to a boil and cook it to a single string stage.Take 1-2 drops of syrup in a bowl, make it cool down and check with help of your thumb and forefinger. It should have one thread consistency. If thread is not formed cook syrup for 1-2 more minutes. Sugar syrup for ladoo is ready.
3. At this point, turn off the heat and add the boondi to the syrup.

METHOD:-

Making Traditional Boondi Laddoo:- you can also Sweet boondi

1. Mix well and then add cardamom powder and a pinch of edible camphor and nutmeg powder. Just make sure you add very very tiny bit of edible camphor, otherwise you get a bitter taste. Set this aside.

2. Add the fried cashews nut to the sugar coated boondi and mix well. You can also add each cashew nut in middle while making the laddoo and then shape them to Traditional Boondi Laddoo.

3. Take a small portion of this mix and shape it into a tight laddoo.

4. Let them cool and store in an airtight jar for about a week.


NOTE:-
** If like colourful laddoo then add orange or green colour in boondi batter. By mistake i forgot to add that picture. I would try to add those pictures in future.

** The consistency of the batter is very important to get perfect boondi.

**  Do not fry the boondi for very long, it becomes crispy. The boondi should be soft.
**  You can also use ghee to fry boondi. It’s your choice but I prefer oil.

**  Do not bring any water in contact while making laddoos, it will reduce the shelf life.

** The sugar syrup should be warm while adding the boondi.

** Make laddoos when it is lukewarm, else the sugar will be crystallized and laddoos can not be formed.
** Put the boondis in a mixer add a tsp of sugar syrup and use the pulse/whipper Take out it and start making laddoos

* If you like my recipe, please comment here.

VRAT / UPWAS / FAST / FESTIVAL RECIPE

VRAT / UPWAS /FAST /FESTIVAL RECIPE

These recipe you can make any vrat / upwas / fast / or festival and can enjoy too. Sharing link for my own recipe here. Try and let me know your experience.

 1st recipe:- click below

 PHALAHARI CHEELA OR DOSA

 2nd recipe:- click below

 FOR TIL BUGGA RECIPE

 3rd recipe:- click below

 FOR FRUIT SHRIKHAND RECIPE

 4th recipe:- Click below

 FOR PUMPKIN /SITAPHAL / KADDU BURFI RECIPE

 5th recipe:- click below

 FOR SINGHARE / CHESTNUT / LADOO RECIPE

6th recipe:- Click below

FOR BANANA CHIKOO SMOOTHIE RECIPE

7th recipe :- click below

FOR GHIYA KA RAITA RECIPE

8th recipe:- click below

FOR HOME MADE SPONGY RASGULLA RECIPE

9th recipe:- click below

FOR BEL KA SARBAT / WOOD APPLE SQUASH RECIPE

10th recipe:- click below

FOR COCONUT MAWA LADOO RECIPE

11th recipe:- click below

FOR PHOOL MAKHANE KI KHEER RECIPE

12th recipe:- click below

FOR GAJAR HALWA RECIPE

13th recipe:- click below
FOR KAJU BURFI RECIPE

14th recipe:- click on below
FOR LAUKI / GHIYA / BOTTLE GOURD BURFI RECIPE

15th recipe :- click below
CARROT YELLOW PUMPKIN KHEER


NOTE:-

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SEVIYAN / VERMECILLI KI KHEER / DESSERT

SEVIYAN /VERMICELLI KI KHEER

VERMICELLI/SEVIYAN KHEER RECIPE is very easy and simple recipe that can be made at any time. So let us see how to make this recipe in a simple way.

INGREDIENTS :- 

* 1 cup broken vermicelli/seviyan https://amzn.to/47MxE3r  order now 

* 1/2 kg milk

* 5 tbsp sugar (add more or less for your preferred sweetness)

* 2 tbsp ghee/clarified butter

* 1/4 small tsp green cardamom powder

* 10-12 almonds (roasted or chopped)

* 5 to 6 cashew nuts( roasted or chopped

*  8to 10 kismis as per your choice 

METHOD:-

1. Heat ghee in a pan. Now add the vermicelli/seviyan and fry till they become golden brown, remove from the pan, and keep aside.

2. Now in a deep pan, Pour the milk and let it come to a boil.

3. Add seviyan, lower the flame and let the milk simmer for 10-12 minutes till the seviyan gets soft and cooked.

4. Add sugar and mix well. At last add cardamom, chopped almonds, cashew nuts or any dry fruits.

5.  Serve the seviyan kheer hot, warm or cold.

MAKAI ATTA HALWA RECIPE

MAKAI ATTA HALWA SWEET RECIPE

The recipe of MAKAI FLOUR HALWA sounded very easy and this can be made in 20 minutes. So if you are searching for an Easy diwali sweet. It is prepared with makai atta and sugar and ghee. Learn how to make Makai Atta Halwa following this easy method.

Makai Atta  Halwa

INGREDIENTS:-

* 250 gm  - makai ka atta 

* 3/4 cup  - desi ghee

* 100 gm -  sugar

* 1 1/2 cup of water or milk

* 50 gm badam sliced(almonds)

* 50 gm kishmish(raisins)

* 25 gm chironji 

* 1/4 tsp cardamom powder and cinnamon powder

METHOD:-

1. Heat ghee in non stick pan and add makki ka atta

2. keep on stirring till it become brown don't let it burn keep stove on medium flame

3. In meantime while we making sugar syrup, take other vessel and put 1 1/2 cup of water and then add sugar into it

4. Heat on medium flame till sugar is dissolves

5. When sugar is done put off from stove

6. Now when the atta is golden brown, mix sliced almonds,  kishmish and chironji you can put grated coconut, mix it well

7. Then mix sugar syrup and cook till water evaporates on low flame. 

8. Garnish with almonds and raisins and serve hot.

NOTE:-

 If you can add sugar as much as u like.

If you like my recipe please leave your comments

VEGETABLE DALIA /TRADITIONAL AND NUTRITIOUS BREAKFAST

VEGETABLE DALIA (BROKEN WHEAT)

VEGETABLE DALIA/BROKEN WHEAT 

IN BREAKFAST

Today i made traditional, digestive and nutritious daliya that was made by variation of rice, yellow moong dal and cracked wheat, millet/bajra, sesame seeds, peanut and flax seeds. It was so tasty and simple to cook and best option for digest. In case your stomach is upset then dalia and moong dal khichadi are two recipes which are often recommended.

INGREDIENTS:-

* Oil - 1tsp

* Cumin seeds - less than 1/4 tsp

* Broken wheat -1 cup

* Bajra / Millet - less than 1/4 cup

* Rice and moong dal mix - less than 1/4 cup

* Flax seeds - less than 1/4 small tsp

* Sesame seeds - less than 1/4 small tsp

* Peanut - 5 to 7

* Some vegetable like carrot, peas, cauliflower, capsicums & French beans

* Salt to taste

METHOD: -

1. First cut the whole vegetables in small square size as u like.

2. Heat the pressure cooker and put oil in it.

3. When oil becomes warm, add cumin seeds.

4. When cumin seeds properly splattered, add broken wheat.

5. Roast it .

6. Add washed vegetable , bajra, rice and moong dal mix, flax seeds, sesame seeds, and peanut in it.

7. Put salt to taste .

8. Close the lid of cooker. Let the whistle comes 3 - 4 times

9. Switch off the flame. After cool the pressure cooker, open the lid.

10. You can garnish it with coriander leaves & crushed coconut  as u like

11. Serve it hot.

ATTA /WHEAT FLOUR/ GOND LADOO(SWEET DISH)

ATTA /WHEAT FLOUR/ GOND  LADOO(SWEET DISH)

ATTA /WHEAT FLOUR/ GOND LADOO(SWEET DISH)

The taste of GOND  ATTA LADOO is very awesome and very healthy. Mostly it is made in winter season.Method of making ladoo is same just like besan laddoo. Let us see how to make GOND ATTA  LADDOO

INGREDIENTS:-

* 1 kg - Wheat flour 

* 750 gm - Powder sugar

* 1 Kg - Ghee

* One tsp of cardamom powder

*Some small pieces of dry fruits + resin

* 2 tsp - roasted Watermelon or muskmelon  seeds

*250 gm - Gond

METHOD:-

Method :-

1. Heat the heavy bottom of kadahi & put 1 cup of ghee.
2. Stir fry gond on low flame and keep aside
3. Now roast or fry all dry fruit like almond, cashew nut watermelon or musk seeds  resin etc and cut in pieces. You can use pieces of dry fruits
4. Grind fried Gond along with half powder sugar in grinder
5. Put remaining ghee and add Wheat (Gehun) ka atta & keep stirring on medium flame.
6. When wheat flour roast, keep stirring
7. When  wheat flour roast completely then turn off  the flame.
8. Now add half powder sugar,grounded Gond, cardamom, dry fruits  watermelon or musk melon /magaj seed and resin.
9. Let it cool and when mixture reaches on warm condition.
10. Start to make beautiful round ball & roll or garnish with roasted water melon or musk melon mugaj seeds. Approximately 40 piece of ladoo will make in this mixture or may be more ,it depend on size what you like to make  big or small size
11. Serve on a plate.     
12. NOTE:-   Always roast wheat flour  on medium or low  flame. Never cook on high flame because taste will bitter.Please remember to like, comment and share to continue seeing my posts.
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HOME MADE DIET MIXTURE (SALTED) TEA TIME

HOME MADE DIET MIXTURE

However DIET MIXTURE is available in market but there is no comparison of home made. You can also make this at home very easily without any tension. i made it at home and it came out awesome. Let us see how to make diet mixture

INGREDIENTS :-

* Puffed rice(Murmure) - 3 cup

* Cornflake -1/4 cup

* Poha/ Chivda/rice flake -1/4 cup

* Peanuts - 1/4 cup

*Lotus seeds - 1/4 cup

* Curry leaves - 12 to 15 leaves

FOR TEMPERING:-

* Cooking oil -1 tbsp

* Turmeric powder - less than 1/4 tsp

* Salt to taste

* Chaat masala - 1/4 tsp

* Sugar - 1 tsp (optional)

* Cashew nut,  raisins and almond - as needed

METHOD:-

1. No need to microwave Kellogg's corn flakes due to its crispiness, otherwise normal corn flexes you will have to microwave for 1 minutes on high power. Spread 3/4 cup  of cornflakes on the turntable and microwave it. Please keep an eye that it is not getting burnt.

2. you can also roast in heavy pan or kadahi for 30 seconds on low flame and check it becomes crispy

3. Remove and proceed the same for puffed rice or murmure, puffed lotus seeds and peanuts one by one.

4. keep it in wide plate or bowl and let it cool down

5. Keep murmure on turn table and microwave it for 1minutes 30 seconds. Take out and mix it along with cornflakes

6. Then spread peanut and microwave it for 2 minutes 30 seconds

7. Heat oil in pan and switch off flame.

8. Add curry leaves, turmeric powder, salt, chaat masala in heated oil. Now mix everything very well in this species

9. Now DIET MIXTURE  is ready for tea time . ENJOY

NOTE:-

 I  want to give some tips to make this diet mixture at home

* Times varies based on the microwave and different ingredients, so you adjust your time according microwave and ingredients. i have given just  an idea that i used.

* When you microwave, make sure everything comes out crispy. Otherwise the whole mixture will become soggy in a day or two.

* Dry fruit, raisin and sugar can be added depending on your choice.

* Check its crunchiness by tasting it and then add to the mixture.

* If u don’t want to go for microwave option,u can either use deep frying or baking in convection mode.For baking in convection mode,preheat oven in 180c for 10 minutes.Then spread the cornflakes and bake for 4 minutes.Make sure u mix it once in awhile and also it should not be burnt.Keep an eye after 2 minutes.

* If u don’t want to microwave Murmure or puffed rice,cashews and peanuts. you can roast them in little oil or ghee and add to mixture.But make sure everything is crispy

* According your choice you can add poha or gram dal

* Check for taste. Store in a airtight container. It stays crispy for more than a week

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PANCAKE LENTIL BURGER

PANCAKE LENTIL BURGER

LENTIL PANCAKE BURGER is one of my family's favourite and complete nutritious

food for lunch. These wonderful burger have undergone several transformation since i first tried for my lovely granddaughter. So let us see what ingredients are required to prepare this interesting LENTIL PANCAKE BURGER 

INGREDIENTS:-

* 1 Tbsp oil  

* 2 Tsp finely chopped garlic 

* 2 Tsp finely chopped ginger 

* 1 Tbsp finely chopped onion 

* 1 Tsp finely chopped green chilli 

* 1 Tsp finely chopped celery 

* Salt to taste

* 1 ½ Tbsp finely chopped carrots 

* 1 ½ Tbsp finely chopped french beans 

* 2 Tbsp boiled and grated potato 

* ½ Cup boiled mixed lentils 

* 1 Tbsp breadcrumbs 

* 2 Tsp chopped coriander 

* 2 Tsp oil for shallow frying   

* ½ Sliced tomato  

* ½ cucumber slices

FOR PANCAKE BATTER:-

* ½ Cup refined flour  

* 1 ½ Tbsp gram flour 

* ½ Tsp turmeric powder 

* Crushed black pepper to taste

* Salt to taste

* ½ Cup milk 

* 1 Tsp baking soda 

METHOD:-

1. In a pan add oil, finely chopped garlic, finely chopped ginger, finely chopped onion, finely chopped green chilli, finely chopped celery, salt, finely chopped carrots and finely chopped french beans and sauté.

2. For the filling; in a bowl add the sautéed vegetables, boiled and grated potato, boiled mixed lentils, breadcrumbs and chopped coriander and mix.

3. To make the pancake batter; in a bowl add refined flour, gram flour, turmeric powder, crushed black pepper, salt, milk and baking soda and whisk.

4. In a hot pan add oil. Make a patty of the filling and pan sear it from both sides. 

5. In another pan add the batter and make a pancake. Once cooked, remove and cut with a ring mould. Make one more.

6. Place one pancake on a plate. Add sliced onion, prepared patty, sliced tomato, sliced cucumber and gherkins and cover with the other pancake to make a burger.

7. Serve the lentil pancake burger with tomato ketchup.

RICE KHEER (SWEET DISH)

RICE KHEER

Rice Kheer is a thick rice pudding. This is a sweet dish prepared in many households across Bangladesh and India. This is made from rice mixed with milk and dry fruits.

INGREDIENTS:-

* Milk – 1 kg

* Rice – ¼ cup

* Sugar to taste

* Green Cardamom powder – 1 tsp

* Almonds (sliced) – 4-5

* Cashew nuts (sliced) – 4-5

* Pistachio (sliced)  – 4 to 5

* Raisins – 10 to 15

* Ghee – 1 tbsp

* You can add nuts of your choice.

* You can add saffron and rose water as per your choice.

METHOD:-

• Wash the rice nicely and drain all the water.
• Soak rice for about an hour.
• Take a non stick vessel, heat ghee in it.
• Pour milk in the pan and boil on medium flame(Keep stirring after a short whiles)
• Add soaked rice into the boiled milk and stir it continuously.(Keep checking consistency)
• Add sugar and all the nuts and cook it for 15-20 minutes on low flame.
• Keep stirring till the milk reduces(Remember rice should not stick on surface of pan)
• Now milk has been reduced and kheer has been thickened.
• You can keep the consistency of kheer as per your choice.
• At last, add cardamom powder in it, mix and cook for more 5 minutes on low flame.
• Rice kheer is ready garnished with crushed nuts.
•  Serve it hot or chilled as per your choice.

NOTE:-

If you like my recipe pls leave your precious comment

DAL MAKHANI (SIDE DISH)

DAL MAKHANI

Dal Makhni is a rich lentil made in various restaurants and you might experience different taste in different restaurants. Its made of whole urad lentil and richness of makhan i.e, butter is added to bring in more taste to you taste buds. 

The recipe carries a secret, which is the more number of hours its cooked, the more tasty it would be. It needs to be cooked slowly, if you have slow cooker, take its advantage. Let us try to make DAL MAKHANI

INGREDIENTS:-

* 1/2 cup -Whole urad dal
* 1/4 cup - Rajma
* 4 medium size - Tomatoes
* 2-3 - Green chillies
* 2-3 tbsp - Butter or cream
* 1-2 tbsp - Ghee as per your choice
* 1'' piece - Ginger
* 1 pinch - Asafoetida
* 1 small tsp - Cumin seeds
* 1 small tsp - Kasuri methi
* less than small 1/4 tsp - Garam masala
* 1/2 small tsp - Red chilli powder
* 1/4small tsp - Turmeric powder
* 1 tsp - Salt
* Green coriander leaves for garnishing
* 1 stick 1/2 inch - Cinnamon
* 1 Cardamom, 2-3 cloves,1 bay leaf

METHOD :- HOW TO MAKE DAL MAKHANI

- Soak whole urad lentils and rajma overnight and next morning cook in the pressure cooker for 25-30 mins.

-In a dash of unsalted butter, add cumin seeds and whole garam masalas (cinnamon stick, cardamom, cloves and bay leaf).

-Add chopped garlic and ginger and cook till it becomes golden brown. Add fresh tomato puree and cover for 5 mins or till it leaves the oil.

-Add all the masalas ( cumin powder, red chilli,  turmeric, salt) with about 8 tablespoons of butter and cover it , till the you see bubbles on the top of curry.

- Once the masalas are cooked, add the boiled lentils to the curry. Mix it well. 

- Simmer your stove and let it cook for 1 hr-6 hrs, it will keep getting thicker and if you cook it for longer period keep adding boiled water to it, if it gets thicker . Keep stirring once in a while, to save it from getting burnt from the bottom of the pan.

- Once you have reached your desired consistency, add about 1/2 cup cream and 1 tsp of kasoori methi to the dal.

- Serve  it with naan, tandoori roti, rice and laccha paratha go to link http://aishvaryasbharrat.blogspot.in/2015/05/laccha-paratha-flat-

NOTE:-
If you want to add onion then you can add after ginger and garlic becomes golden brown.
Thanks
for reading my recipe.If u like my recipe ,share your comments in comment box that would help me for better descriptions.