Mooli Patta Chutney Recipe

Mooli Patta Chutney | Mooli Chutney | How to Make Mooli Chutney with step-by-step photos and videos

Mooli Patta recipe is a healthy, simple, and delicious chutney prepared with a few ingredients, including red chilli leaves, mustard oil, garlic cloves, and basic seasonings. It pairs well with dal and chawal, or khichdi. 

Mostly, this chutney is prepared at "Bihari Household" It is considered a traditional chutney in every Bihari house. 
I also made it during the winter season when seasonings redish come in the market, personally,

I love to eat this with dal chawal or khichdi. Adding mustard oil to the chutney enhances the taste of the chutney, which doesn't come with using other oils. Sometimes I tried to make it with olive oil and cooking oil, but couldn't get the authentic mooli Patta chutney. 
                      

Additionally, we should know about a lot of the benefits of the reddish leaf along with its taste. The reddish leaf has magnesium that helps to maintain normal nerve and muscle function, support a healthy immune system, keep the heartbeat steady, and help bones remain strong.

So if you haven’t had it ever, then you must try to make it during winter. This is a precious gift of Allah SWT, in which he kept a lot of taste and benefits for a human being

So llet'sthe gaheadknow how to make this simple and quick mooli Patta chutney 

Tips:

To prepare this tasty mooli Patta chutney, you can also add red pieces along with leaves. 

If you have tried this Mooli Patta Chutney 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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Firstly, separate all leaves from the reddish(mooli), rinse them and pat very well.

Heat the tawa and dry roast red chilli leaves on medium-low heat until it becomes shrink, then dry roast green chillies and garlic cloves for a minute.

Put all roasted ingredients along with cumin seeds, and combine all dry powder spices into the jar.

Blend the chutney by adding salt until it gets a smooth paste.

Now, put the remaining chilli flakes and oil and stir to mix them together very well

Mooli ke Patte ki chutney is ready to serve 

                                                 

  

Mooli Patta Chutney can be served with to serve with dal,chawal and khichdi.
                  

Aloo Matar Curry Recipe

                                                              

                                                   

Aloo Matar Curry || Aloo Matar Sabzi  || How to make aloo Matar curry With step-by-step photos.

Aloo Matar sabzi is a Punjabi dish from the Indian subcontinent, which is made from potatoes (Aloo) and peas (Matar) in a spiced tomato-based sauce. This is an easy, tasty, spiced vegetarian dish.

There are many versions of making aloo matar sabzi. I prepared this delicious recipe with my style addition of fresh soya leaves to give it to aromatic and flavoured taste, soya leaves are an aromatic veggie that is used to bring a taste to the meal.

This ALOO MATAR is a simple veg curry made of potatoes and fresh/frozen peas in a spicy onion tomato gravy. Usually, this sabzi is made during winter due to seasonal vegetables like soya, peas or new potatoes, but there are no restrictions that couldn’t be made in summer; thus, you should have good quality canned peas/frozen peas and potatoes.

                                                 

                    

The speciality of this sabzi is cooked in mustard oil, and fresh soya leaves are added to give an earthly flavour. If you don’t have soya available, then do not worry can use fresh coriander leaves. But I will never recommend skipping mustard oil, as I mentioned above speciality of this sabzi. So, try to cook in this oil. If you don’t like the taste of mustard oil, then it can be replaced using olive oil.

Chunks of aloo and matar are cooked in a simple but packed flavour spice base. Great to eat along with Garma Garm roti or along with some hot dal-chawal.          

This is one very simple beginner recipe that isn’t hard at There are very few pea dishes that are usually made with seasonal peas like MATAR MASALA, MATAR PULAO.

Frozen peas are available throughout the year, so easily can be easily made this aloo matar ki sabzi/bhujia. Though my all matar sabzi recipe doesn’t contain lots of ingredients or any fancy ingredients just uses basic spices and oil.

This recipe will give you a delicious, moderately spicy yet flavorful dish that is kid’s kid-friendly too. This aloo matar goes well with chapati, paratha and zeera rice. This aloo matar sabzi is exactly what you need to make even the simplest of meals the most delicious ones.

                             

Nowadays, I am unable to give time to my blog due to some engagements regarding my YouTube channel. So you can even join me there. So for now, I choose my video of aloo matar sabzi and posting here with some details. So turn to the recipe.

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.d

Recipe Notes:

Potatoes: To make this sabzi, use fresh potatoes instead of stored aloo in your vegetable box, since this sabzi contains only fresh ingredients.       

Peas: can be used fresh/frozen peas in this recipe, but keep in mind that peas shouldn’t be stale; otherwise, ur sabzi taste won’t be good 

Mustard oil: Traditionally, this aloo matar sabzi is cooked in mustard oil, but if you don’t like the taste of the oil so here you can use olive/corn oil to maintain the taste of this sabzi

Spices: very few spices are added in aloo matar curry, but if you like more spicier so can adjust the spice level as per your taste

Veggies: I just used fresh potatoes, tomatoes and frozen peas. When you go to buy veggies, carefully choose the tasteless potato. It should not be sweet, otherwise your curry taste becomes bad.

                            

You might like this:

Bihari aloo bhujia

Arbi chana dal

Dhaba style aloo palak

Turai chana chole

Aloo katli

Fried Bhindi

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

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Heat the mustard oil very well on high flame, then add the onion pieces and let it burn till it turns black., Take out the burnt onion from the oil. 

          

Add onion slices, and sauté the onion slices for 3-4 minutes on medium flame. 

                                         

Then add cumin and fry it together for a minute.

      

Next, add tomato puree/slices.

            

Keep cooking by adding red chilli powder, turmeric powder, 

salt, black pepper powder, crushed coriander powder, and green chillies until the oil comes to the top

                 

Add unpeeled potatoes and frozen peas to the cooked masala, and start roasting very well for 3 to 4 minutes on a medium-high flame. 

                                

Then add fresh soya leaves and further keep stirring till the oil 

is separated

                         

                                  

Pour the water and bring it to a boil, and cover it. Let it cook till the gravy is thickened.

                        

Aloo Matar curry is ready

                                               

Transfer to the serving dish/bowl. Serve with rotis and zeera rice

                                         

Hyderabadi Bagara Baingan Recipe

                               

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 is the 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 Bagara 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 them 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 thoroughly 4-5 eggplants and cut them vertically in 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.r

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 a ground spiced paste which we have already prepared. The remaining Masala paste was kept aside.e

Take another vessel, add ½ cup 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 paste

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.To serve with bagara rice,biryani and pulao

Baingan Bharta Recipe

Baingan Bharta |Eggplant Bharta || Baingan Ka Dahi Wala Bharta with step-by-step photos and video

Baingan bharta is an easy, simple, delicious, and delightful side dish. It combines roasted eggplant, yogurt, mustard oil, chopped onions, coriander, and green chilies, along with basic seasonings. 

The eggplant is roasted on a skillet or grill over low to medium heat, either on charcoal or a stove, and it can also be roasted directly over an open flame, which adds a smoky flavor to the dish.

The term "bharta" (pronounced BHURR-that) refers to dishes where the ingredients are roughly mashed. This dish is a beloved part of the national cuisine throughout all nation-states of the Indian subcontinent, including Pakistan.

                                                  

My latest video Baingan Bharta:

Baingan bharta is usually served with dal chawal, and even Rotis. Smokey roasted eggplant is mashed and then spiced with 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.

                                       

You Might Like This:

Hara Lehsun Chutney

Fried Bhindi Bhujia

Potato Chops

Gobi Vada

If you have tried this Baingan Bharta 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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To prepare this recipe, first make a few gashes in the eggplant, then put it in a heated wok or grill. Roast it on a very low flame so that it the properly cooked from the inside.

Keep turning it in the pan or grill so that it cooks evenly from all sides. Once the eggplant's skin is easily removed, turn off the stove or grill.l

                 

Do separate all pulp from the skin, then mash it and keep it asi.de

                    

Peel and chop finely the onion, green chilies, and coriander leaves.
                                

Mash the eggplant, add red chili and salt to the pulp, and stir to combine wel.l

                           

Put chopped onion, coriander, and green chilies into the pulp, and give it to good stir till everything is incorporated.

                         

Add whisked yogurt to the eggplant pulp, and stir to combine well.

                                      

Once bharta is mixed well

                                       

Add raw mustard oil to the baingan mixture.e 

                                 

Mix very well

                                           

Transfer to the serving bowl.

                                            

Baingan bharta is ready to serve

               

 Serve as a side dish with dal chawal and Roti.s