Hyderabadi Bagara Baingan Recipe | Khatte Baingan

 

                               

Hyderabadi Bagara Baingan | Khatte Baingan || How to make bagara baingan with step-by-step photos and video.....

Hyderabadi Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in rich masala curry. Hyderabadi baingan is a vegetarian dish as well as a side for Biryani, a pulao of Hyderabadi Indian cuisine.
Brinjal or eggplant foam is the main ingredient of this bagara baingan curry recipe, which uses the unique taste of the vegetable, blending it with spices to create a wonderful, versatile, and satisfying dish.

Bagara Baingan is cooked from fresh and small white eggplant, which is best to make this curry, but if it isn’t available in your area easily, then you can make it from purple eggplants; eggplants are also known as Brinjal. In Pakistan, most people aren’t familiar with eggplant.

                             

My Latest Video Recipe Khatte Baingan :

Brinjal is available in 3 colors: green, purple, and white. White and purple come in the winter season; the rest of the year, purple brinjal/eggplants are available in the market. So I am also using small purple eggplants for making bagara baingan.  

The main ingredients are peanuts, coconut powder, white sesame seeds, poppy seeds, and tamarind pulp. These ingredients make it tasty, nutty, and delicious. Served as a side dish in Hyderabadi cuisine along with Biryani or with rice, Hyderabadi Baingan turns tasty because of the usage of peanuts, coconut, coriander powder, garam masala, cumin seeds, curry leaves, and tamarind. 

If you have tried this Hyderabadi Bagara Baingan, then don’t forget to rate the recipe. You can also follow me on social media.

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Firstly, rinse 4- 5 eggplants thoroughly and cut them vertically into two slits like a plus sign.  

Soak them in the water pot and set aside.

Pour hot water into the small bowl/jug, then add tamarind for soaking for around an hour.

Meanwhile, place a pan on the stove, heat it, then dry roast all the bagara spices. Keep roasting all the spices for 2-3 minutes on a low flame. 

Cut the onion in half, then dry roast it with its peel. 

In the grinding jar, put all the roasted spices along with the roasted onion. Add 2-3 tbsp water and coarsely blend them together.
Transfer the paste to a separate bowl. Then add spices to the paste, stir to mix them well keep aside.

Now, extract all seeds from the tamarind pulp.

Fill each eggplant with the ground spiced paste which we have already prepared. The remaining Masala paste was kept aside.e

Take another vessel, add ½ cup of oil, and heat it well. Put cumin seeds, mustard seeds, and fenugreek seeds, and let them crackle for a minute.

Note: In this recipe, the oil quantity is kept more 

Then add the remaining masala paste to the oil, stir to mix well, and let it cook for 2-3 minutes; cover the lid on a low-medium flame.
Then add tamarind pulp to the bagara baingan masala pas.te

Bring it to a boil, then place all eggplants in the pot, cover the lid,
If needed, you can add ½ cup of water. Allow it to cook for 20-25 minutes on a low-medium flame. 

Or until the oil is separated from the bagara baingan. Remove from the flame, and bagara baingan is done.

And transfer to the serving dish. Serve with bagara rice, biryani, and pulao.

Falooda Ice-cream Recipe ( Street Style )

Falooda ice cream || Falooda Recipe || How to make Falooda ice cream with step-by-step photos... 

Falooda is an ice-cream dessert that is popular in Pakistan/India and other countries too. This delicious dessert is made by layering chia seeds, vermicelli, and rose syrup, then topped with chilled milk and ice cream along with jelly lastly garnished with chopped pistachios, there is various type of falooda. I am sharing the basic one with ice cream
                    

Now this type of dessert at iftar/sehri will give satisfaction due to add chia seeds in it that is famous to control heat body temperature which is why don’t feel so thirsty and get relief from a dry mouth

To make the falooda rich and creamy milk is boiled until it reduces and thickness slightly then chilled and used however you can get the same taste by using 1 extra scoop of ice cream in each serving glass, so lets the go-ahead to know how to make falooda ice-cream at home 

If you have tried this Falooda Ice Cream Recipe,, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Heat the milk and add the sugar to it, stirring well until dissolved. You can also boil the milk until it reduces and thickens a bit; usually, the milk is boiled until it reduces to half, then chilled.

Let it cool down completely then Keep the milk in the refrigerator for around 3-4 hours till turns to chill foam.

In a bowl, soak the chia seeds for a while.

Drain them into a sieve if there is excess wate.r

In a pan add 2 cups water and bring to boil_Add vermicelli  and cook until just done, Follow the instruction on the pack, drain excess water, and set aside.

First, take a saucepan place it on the stove add ½  cup water bring to boi.l

Remove from flame and add jelly powd;er mix well and pour inan to ice cube tray. Set aside for 1/2 hour.

Jelly is ready to use in a recip.e

Coarsely crush thalmondsnd and pistachio.

You will need large-size serving glasse., Add jelly to the glass first if using, then add chia seeds, vermicelli, and rose syrup
Pour milk into the glass. Then scoop off the ice cream and add it to the glass. Sprinkle some pistachios andalmondsd

Serve falooda immediately

Shahi Mutton Korma Recipe ( Mutton Qorma )

Shahi Mutton Korma || Mutton Korma || How to Make Shahi Mutton Korma with step-by-step photos

Shahi Mutton Korma has its roots in the Mughal cuisine of modern-day India and Pakistan. The flavor of a korma is based on a mixture of spices, including ground spices, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juice. 

Traditionally, this would have been carried out in a pot set over a very low flame. A korma can be mildly spiced or fiery and may use lamb, chicken, mutton, or beef.

                                     

The term “Shahi” used for some kormas indicates its status as a prestige dish, rather than an everyday meal. In Pakistan/India is cooked at special events like parties, festivals, or any other events, usually served with naan, sheermal, as well as chapati, and tandoori roti. I love it with tandoori roti, which is one of my favorite meals

          

Follow the step-by-step process along with photos and prepare this delicious mutton korma at home. I hope you will love it.

If you have tried this Shahi Mutton Korma Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Add water to the pan/pot, bring it to a boil, then add almonds. Let it boil for approx. 2 minutes, remove from the stove and peel all almonds, and set aside

                      

Take a separate mixing bowl, put mutton with spices, mix them very well, and keep in the fridge for marinating for about 1 hour 

                     

In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste. Transfer to another plate or bowl and keep aside

                    

In the same mixer jar, grind the fried onions to make a paste. Take it out and set it aside

                                            

Boil the water in the saucepan to add the korma

Place a wok/pan on the stove, add ghee, let it melt and heat up, then add marinated mutton in the pan. Stir them well until the oil is separated, then add boiling and hot water, cover the lid, and let it cook for about 30-40 minutes on a low-medium flame        

  

After 20 minutes have passed, add fried brown onion paste, stir to mix well, then again cover the lid and allow to cook another 15-20 minutes more or until the meat is tender

                 

Once the lid is opened, add blended spices,garam masala, and kewra water, and stir to combine well; simmer it for 15 minutes on low flame
            

Transfer to the serving dish

                        

Now mutton korma is ready to serve with naan,sheermal chapatis, and tandoori roti....

Garam Masala Powder Recipe ( Whole Spices )

Garam Masala Powder || Zafrani Garam Masala || How to make garam masala powder with step-by-step photos.....

Garam masala is a very specific traditional spice blend which, although you will find different versions, should taste nothing like a curry. This is because the spice flavors in garam masala complement Pakistani recipes. Make the best homemade garam masala you've ever tasted, in just a few minutes. Elevate your Pakistani cooking to a whole new level.

          

Since I came to the blog, I have used homemade garam masala. I used to buy garam masala from the market. A year ago, once I had almost finished garam masala at home, I was short of time; I could not go outside to purchase masala, so I decided I should make it at home because I came newly towards blog field and I had zero experience handling everything very well; even then, I tried to make it at home.
I remembered very well that I prepared aloo gosht.

That was amazing in taste.e I had been thinking for a couple of days what the reason was that this superb tasted more than my last aloo gosht curry, then suddenly I realized just homemade garam masala was added in the recipe, the rest of our same spices
Since that day, I started preparing homemade spices, which are much better than store-bought. Try it once at home, and you'll feel the difference, so let's begin 
                           

If you have tried this Garam Masala recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces. 

Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar. It's optional if needed, but I prefer not to need to remove the pods' skin. 

Place all the spices in a dry frying pan or skillet and heat over very low heat, stirring constantly.

As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices)

        

                                                             

Working with only a small quantity at a time, grind the spices in an electric blender or grinder.   

                                                  

And grind them to a fine powder.

Take it out of the grinder jar and transfer it to the bowl/plat. Garam masala is ready to use in the recipe. 

           

It can be stored in a bottle and paste the label with the spice name.