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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KUNDRU /TENDLI/ TINDORA STIR FRY

KUNDRU /TENDLI/ TINDORA STIR FRY

KUNDRU KI SABZI is also known as Coccinia grandis, ivy gourd, Tendli and Tindora, scarlet gourd and kowai . It is very popular vegetable in india and in southeast Asia, it is grown for its edible young shoots. Its stir fry version of Kundru is very simple with amazing delicious in taste . 

INGREDIENTS:-

*Kundru - 250 gm - washed and chopped in length

*Cumin  seeds - Less than 1/4 tsp

*Curry leaves - 4 - 5

*Turmeric powder - 1/4 tsp

*Salt to taste

*Red chilli powder - 1 tsp

*Garam Masala powder - 1/4 tsp

*Oil -3 tsp

METHOD :-

1. Heat oil in a pan
2. Add cumin seeds and let it crackle
3. Then add curry leaves and chopped kundru / tendli
4. Add turmeric powder and red chilli powder and mix it well
5. Cover it for 3 to 4 minutes and put salt to taste and mix it well
6. Again cover for 7 -8 minutes  until it looks done
7. Add garam masala and mix thoroughly
8. Cook another 2-3 minutes stirring it occasionally
9. Now kundru ki sabzi is ready and serve it with Roti , parantha, poori and rice as you like

NOTE :-

If you like onion and crushed peanut then it can be added that would give awesome flavour too.

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SPICY GREEN CHILLI PICKLE

SPICY GREEN CHILLI PICKLE 

Today i made this green chilli pickle and served with ATTA LADOO /GOND KE LADOO that was awesome in taste. You would also like it with mathri, parantha. let us see how to make this spicy green chilli pickle.

INGREDIENTS:-

* Green chilli - 200 gm cut into small pieces
* Cumin seeds -1/4 less than small tsp
* Carom seeds - 1/4 less than small tsp
* Fennel seeds - 1/4 less than small tsp
* Salt to taste
* Oil 2 small tsp
* Coriander powder - 1/2 small tsp
* Turmeric powder - 1/4 less than small tsp
* Mango powder - 1/4 tsp


METHOD:-


1. Heat pan and add oil.
2. After heating oil, put cumin seeds, cumin seeds, fennel seeds and let it crackle
3. Now add Turmeric powder and chopped green chilli.
4. Once stirring, put salt, coriander powder and mango powder.
5 Keep stirring  and cover it with lid for 2 seconds
6. Switch off the flame.
7. Now Green chilli pickle is ready. ENJOY


NOTE:-

** If you like different flavour, you can also add roasted sesame and grounded peanuts and sugar in this green chilli pickle.
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HOMEMADE SALSA /TOMATO RECIPE / MEXICAN DIP

HOMEMADE SALSA /TOMATO RECIPE / MEXICAN DIP

Homemade SALSA can served with tortilla chips,bruschetta or nacho chips. Let us see how to make Salsa at home.

INGREDIENTS:-

*  Green capsicum – 1

* Onion –  1/2 Cup finely chopped
* Tomatoes – 2 1/2 Cups blanched , chopped
* Salt to taste
* 1/2 tsp Sugar
* Chilli powder – 1/2 tsp
* Oregano dried- 1/2 tsp
* Chillies in vinegar – 1tsp
* Oil for brushing and cooking – 3 1/2 tsp

METHOD:-

1. Brush 1/ 2 tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens.
2. Remove from the flame, immerse it in water and allow it to cool. Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside.
3. Heat the remaining 3 tsp of oil in a wide non-stick pan, add the onions and sauté on a medium for 2 to 3 minutes.
4. Add the capsicum and sauté on a medium flame for 1 to 2 minutes.
5. Add the tomatoes, salt, sugar, chilli powder and oregano, mix well and cook on a medium flame for 5 minutes or till the tomatoes are soft, while stirring occasionally.
6.Serve it warm with tortilla chips,bruschetta or Nacho chips.

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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VEG DOSA UTTAPAM / SOUTH INDIAN RECIPE

VEG DOSA UTTAPAM / SOUTH INDIAN RECIPE

Now -a days people are crazy for south indian food that is very delicious. Today i am sharing Recipe of VEG DOSA UTTAPAM. Let us see first how to make batter for DOSA UTTAPAM, that is similar to Dosa and Idly batter.

INGREDIENTS FOR BATTER:-

1. Urad dal  without skin - 1/2 cup
2. Rice - 3 cup
3. Fenugreek seeds -1/2 small tsp
4. Water as needed

HOW TO MAKE BATTER FOR DOSA UTTAPAM:-
1. Clean rice & urad dal and wash  thoroughly.
2. Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
3. First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.
4. Again add 1/2 cup of water more and use a spatula to wipe up dal. The batter should be light fluffy and have microbubbles
5. Then grind rice coarsely using less water because it is easy to wash the grinder
6. Mix both paste in a big bowl and put salt in it
7. Mix well by hand
8. The consistency should be same as pakora batter
9. Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting
10. It will be fermented and raised ,the batter stands stiff like foam
11. Batter for making Dosa uttapam  is ready.You can store in refrigerator and can use it within 3 - 4 days.

PREPARATION FOR VEG DOSA UTTAPAM:-

INGREDIENTS:-

All types vegetable  carrot, cabbage, cauliflower (grated) capsicum, and french bean 

* Ginger (grated),-1" piece,

* 2 Green chilli - finely chopped

* Coriander leaves washed & finely chopped -50 gm

* Salt to taste

* Oil - 1tbsp

METHOD:-

1.Put dosa batter in a bowl and add all vegetables, ginger, chopped green chilli, coriander leaves, salt & oil.

2. Mix it well. The consistency of batter should neither thick nor thin.

3. Heat  Nonstick tawa and spreading little oil around the whole tawa.

4. Now pour 2 tbsp mixture in a circle 5-6 inches in diameter and thick. 

5. Pour some oil all around the Uttapam and all pour some on it

6. Decrease the flame, cover Uttapam with a plate allowing it to cook. In almost 2-3 minutes the lower base of the Uttapam turns brown after getting cooked.

7. With a ladle flip the Uttapam and cook this side for another 2 minutes. 

8. When this side has also become brown. 

9. Your Uttapam is ready to eat. Prepare Uttapam in this way with the remaining mixture.

10. Now you serve it with coconut chutney or  GREEN CORIANDER CHUTNEY

NOTE:-

** Rice should be different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating. If you can also add onion in this recipe, it depending on your choice.
** By grinding urad dal, You can judge the quality of urad dal. you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
** Batter of dosa uttapam shouldn’t too watery otherwise colour of uttapam wouldn’t white
**  Plz leave your precious comments too if you like my recipe.

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HAKKA NOODLES ( CHINESE DISH)

HAKKA NOODLES ( CHINESE DISH )

https://amzn.to/45mT2KN

Order now for Noodles click on above link 

HAKKA NOODLES is basically Chinese dish that is loved by children & young generation love too very much.It is very simple recipe & best combination goes for veg manchurian. I used only onion & spring onion in making noodles but if you like more vegetables , can add carrot french beans & capsicum as per your choice. Ajinomoto  is used in chinese dish but i didn't use because i read somewhere that it is harmful for health. However i tried to make in very simple way without using more veggies & ajinomoto & came out very awesome in taste.

Let us start to make HAKKA NOODLES

INGREDIENTS:-

* Oil - 2 tsp

* Noodles - 1 cup boiled

* Onion - 1 chopped

* Spring onion - 1/2 cup chopped 

* Salt to taste

* Vinegar (White) - less than small 1/4 spoon

* Soya sauce - 2-3 drops 

* Tomato chilli sauce little depend upon your choice

METHOD :-

* Boil noodles in a pan with salt & little oil

* Avoid stickiness of noodles we use oil

* Drain water with a strainer and put in cold water for few second

* Separate  noodles by fingers and again drain water

* Now noodles are ready for making

START TO MAKE NOODLES:-

* Heat oil in a pan 

* Deep fry onion & spring onion in it for few seconds

* When some transparent half cook onion , add noodles, salt ,vinegar, soya sauce & tomato chilli  sauce

* Mix it by skipping noodles & all ingredients

* HAKKA NOODLES  is ready. Serve hot & enjoy

NOTE :-

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