Showing posts with label Veggie. Show all posts
Showing posts with label Veggie. Show all posts
Baingan Bharta |Eggplant Bharta || Baingan Ka Dahi Wala Bharta with step-by-step photos and video
Baingan bharta is an easy, simply delicious, and relish side dish, is a great combination of roasted eggplant yogurt mustard oil, chopped onion, coriander, and green chilies along with some basic seasoning. Eggplant is roasted on a skillet or grill on very low medium over charcoal or stove, as well as can be roasted directly on the fire, this infuses the dish with a smoky flavor
The word bharta (pronounced BHURR-that) refers to dishes in which the ingredients are roughly mashed This is the national cuisine of all nation-states of the Indian subcontinent and Pakistan
Baingan bharta is usually served with dal chawal even Rotis, Smokey roasted eggplant is mashed and then added spices in it this baingan bharta is a very popular side dish and one of my personal favorites too. in my family prepare bharta in winter with seasonal eggplant because this baingan is seedless and Bhata is the best choice
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To prepare this recipe first make a few gashes in eggplants then put them in a heated wok or grill, Roast it on a very low flame so that the properly cooked eggplant from the inside
Keep turning it in the pan or grill so that cooked evenly from all sides, once the eggplant's skin is easily removed turn off the stove or grill
Peel and chop finely the onion, green chilies and coriander leaves
Put chopped onion coriander and green chilies to the pulp, and give it to good stir till everything is incorporated.
Mash the eggplant add red chili and salt to the pulp and stir to combine well
Once bharta is mixed well
Add raw mustard oil to the baingan mixture
Mix very well
Transfer to the serving bowl
Baingan bharta is ready to serve
Gobi Aloo Recipe
Gobi Aloo | Cauliflower Potato || How to make gobi aloo sabzi with step-by-step photos and video.....
is a spiced, delicious, flavored simple
veggie curry_aloo Gobi is a popular Pakistani dish in which potatoes and
cauliflower are cooked with onion, tomato, and spices
Gobi can be made in several ways such as gobi gosh, gobi paratha, gobi vada, gobi matar, and gobi keema_i posted a few recipes of
gobi on my blog yet but inshallah soon share other gobi recipes as I get
sufficient time
I always tried to share easy and simple recipes with all of
you aloo gobi recipe sharing today is my favorite version_ Additionally, you can vary this recipe by adding your choice of vegetables like
peas, carrot
One common problem with aloo gobi is that when you cook
it, the cauliflower becomes really soggy and you don’t want that, you want veggies
to be cooked and tender but not soggy, that kind of spoils the taste and texture
of this dish, few tips can help prevent this
My Latest Video Gobi Aloo Recipe:
Tips:
- Half-cook the cauliflower and potatoes before adding them to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in a little oil till they are half-cooked. This helps in retaining the shape and texture.
- Don’t cover and cook the cauliflower, you can cover it towards the end and cook it on low flame only.
- Use tomato paste or blend it with onion
- Don’t use chopped tomatoes it will make it soggy to the gobi aloo
- First cook onion masala with spices then put sautรฉed cauliflower and potato
- Don't stir the spoon while gobi aloo is tender
- You just shake the pot with the help of a kitchen towel
- I have made mistakes in the past where my cauliflower was all soggy and I didn’t like it at all and that’s how I learned my lessons. If you follow the above tips, the texture should be perfect.
If you have tried this Gobi Aloo then don’t forget to rate the recipe. You can also follow me on social media
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Peel and chop cauliflower and potatoes
Collect all spices on the plate
Put the chopped onion, tomato, green chilies, and garlic with
water in the grinder_Blend them to a smooth paste and set aside
Saute the cabbage and potato with 2 tbsp oil in the wok
Heat the oil in the pot then put fenugreek seeds into the oil_Let it crackle for a minute
Then pour onion paste into the oil and cook for 5 minutes_Once the raw smell of onion goes away put powder and spices into the onion paste_Stir to mix up for a minute
Then cook masala with spices until oil is separated
Take all excess oil out of masala into the bowl_it will come to work in garnishing-keep aside
Pour ½ cup of water into the masala and bring it to a boil
Now put sautรฉed cauliflower and potatoes to the roasted
masala_ Roast the gobi aloo with masala for 5-10 minutes over medium flame
Cover the lid_Cook for an additional 6-7 minutes on low flame or till the
cauliflower and potatoes are tender but not soggy
Remove the lid-you can see the Gobi is almost done
Now sprinkle some grated ginger and garam masala over gobi
aloo curry_ Simmer it for 2-3 minutes
Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chilies, and the remaining oil
Fried Bhindi Bhujia Recipe
Fried Bhindi Bhujia | Masala
Bhindi || How to Make Fried Bhindi with step-by-step photos and video
I added a video of another fried bhindi version in this post hopefully you all enjoy watching my other effort
Fried Bhindi is fried spicy fried bhindi bhujia, and it is one of the best side
dishes, it is also the easiest and most tasty recipe that is my own family’s
version, my mother used to cook it with dal rice, and is great as a side dish with the combination of dal roti and khichdi
I never liked to eat ladyfingers or any other type of veggie, whether it was made in any form, but my mother used to force me to have this but I always clearly refused her, then my mother became so tired and left to say you should include veggies also in your diet,
One day she cooked fried bhujia and went to offer to pray, then I went off into the kitchen and just picked one slice of this then remained surprised after having one piece of this delicious bhujia, so yummy and mouthwatering :) since then I started eating veggies :)
Bhindi can be made in many ways it can just be fried in several ways and also into curries in several different ways and it is mostly used to make different kinds of fried varieties or curry varieties. It is never used in combination with other vegetables and it is only combined with potatoes rarely
One day she cooked fried bhujia and went to offer to pray, then I went off into the kitchen and just picked one slice of this then remained surprised after having one piece of this delicious bhujia, so yummy and mouthwatering :) since then I started eating veggies :)
Bhindi can be made in many ways it can just be fried in several ways and also into curries in several different ways and it is mostly used to make different kinds of fried varieties or curry varieties. It is never used in combination with other vegetables and it is only combined with potatoes rarely
This yummy fried bhujia is prepared with some basic seasoning and tomato, a quick and easy side dish
Note: this ladyfingers bhujia is cooked only with extra oil,
Water won't be added to this recipe
Hardly takes 15 minutes to the quick recipe as another vegetable
My Latest Video Bhindi Fry Masala Recipe :
Important points to remember while making bhindi:
- Bhindi is a very sticky vegetable and it often gets sticky while cutting or chopping.
- One should always wash bhindi first, then wipe it with a cloth until it gets dry and free from any moisture. This is an important step to make bhindi. The next step is to chop off its head and tail. Then chop it into pieces.
- If you cut bhindi or a lady's finger directly after washing and without wiping it dry, the whole curry or sabzi turns sticky.
- Please take care of these tips while making any form of Bhindi
Take all the ingredients and prepare them all
In a pot pour oil and heat it
Then put chopped bhindi, onion, and green chilies in the pot
Now add powdered spices
Stir to mix them well and then add tomato
Mix it further and cover it, let it cook over the low-medium flame for 15-20 minutes, and keep stirring occasionally
Mix it further and cover it, let it cook over the low-medium flame for 15-20 minutes, and keep stirring occasionally
Hara Lehsun Chutney Recipe
Hara Lehsun Chutney | Spring Garlic Chutney || How to make hara lehsun chutney with step-by-step photos
Hara lehsun chutney is a bit spicy aromatic and delicious recipe if you like the garlic taste then you should try this one green lehsun chutney
The best thing about spring garlic is that it is not strong and pungent like mature garlic. Spring garlic has this mellow quality about it that is not overpowering; the flavors are subtle yet distinctively garlicky.
Chopped hara lehsun chutney is prepared with just 4 ingredients ingredients are spring garlic, green chili, mustard oil, and salt quick and easy recipe that can enhance the taste of your meal, as well as relish the flavor of its leaves
Hara lehsun comes in the winter season not available throughout the year like mature garlic, though mature garlic before grown up is a form of spring garlic, it is mainly can be called baby garlic, I didn’t grind it like chutney I just chop and prepare it with mustard oil
Finely Chop the spring garlic and green chilies, and wash them in a colander
Put into bottle or jar
Add salt to the garlic
Pour mustard oil into the garlic
Mix well until everything is incorporated
Spring garlic chutney is done
Close the lid of the bottle, and spring garlic is ready to serve
Spring onion chutney is served
with dal chawal, roti, and dal gosht or any flavored rice
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