18
Jan 20

Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)

Are you going to cook Eggplant mashed; do try this variation in your day-to-day cooking, it is wonderful in taste. Your family and friends happiness will multiply to see the stunning yellow color of sweet corn with egg plant.

Ingredients:

  • Brinjal/Baigan: 250- 300 gm 1 no.
  • Sweet corn (fresh or frozen): 100 gm.
  • Tomato/ Tinned chopped tomato: 1 cup
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no. (As per your taste)
  • Ginger: 1” piece
  • Garlic: 2-3 flakes
  • Kasuri methy: 1 tablespoon
  • Coriander powder: 1 teaspoon
  • Chili flakes: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Garam masala powder: ¼ teaspoon
  • Mustard oil: 2 tablespoon
  • Coriander leaf: 2 tablespoon (chopped)
  • Salt: half teaspoon

Preparation:

  1. Apply few drops of oil all over the Brinjal; cut the Brinjal into two halves and see the healthiness by judging color, Roast Brinjal direct on the gas burner on medium flame; keep turning after 1- 2 minutes on the flame, so that it is evenly cooked, roast till it become completely cooked and soft. Keep aside, and let it cool. (Here I used Japanese griller to roast)
  2. Remove skin (outer layer) and stem from roasted Brinjal; mash properly with the help of masher, Keep aside.
  3. Chop onion, tomato, green chili, garlic and ginger into small pieces.

Method:

  1. Take fry pan, put oil and heat, when it smokes add chopped garlic and ginger; Stir it for few seconds add chopped onion, stir fry till onion get translucent, add green chili and corn cook for couple of minutes (keep it stirring otherwise it may burn).
  2. Add tomato; fry till liquid dries up add salt, chili flakes, kasuri methy and turmeric powder, stir fry for couple of minutes, add mashed Brinjal and fry. (About 3-5 minutes).
  3. Add Garam masala powder; stir well and put off the flame, add green coriander leaf and mix well.
  4. Now, ‘Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)’ is ready.
  5. Serve as a side dish in combination with steamed rice and dal or hot chapatti and dal.
  6. Note:
  7. Brinjal must be smooth and having shiny surface, so that it has less seeds or tender seeds.
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Ingredients
Roast Brinjal
Roasted and chopped ingredients
add chopped garlic
add chopped onion,
add green chili
add green chili and corn
Add tomato
add salt, chili flakes, kasuri methy and turmeric powder
stir fry for couple of minutes
add mashed Brinjal
Add Garam masala powder
stir well
put off the flame
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)

11
Nov 19

Bitter gourd Mashed (Karela Bharta)

I was reading somewhere an article related to biography of Mahatma Gandhi, according to that Gandhi ji preferred simple and boiled food including many types of gourd. At that moment I was thinking about  simple dish which can be made from one of the gourd, and it came to my thought, what about ‘Bitter Gourd Mashed’ for ‘Indian Cooking Manual’, as we know if anyone falls in love with a hobby he plan every moment, an idea to do something related to that.

It is difficult to eat and enjoy food type that Mahatma Gandhi enjoyed but if a variation can be created which people really – really enjoy although it comes in the category of boiled food.

Earlier I thought that boiled bitter gourd is more bitter than fried but it is not true, bitterness is almost similar or less than fried that I knew a year before; when I ate ‘Bentou box(Japanese lunch box)’.

Ingredients:

  • Bitter gourd (karela): 150-200 gm.
  • Tomato: 50 gm.
  • Onion: 100 gm.
  • Ginger: 1” piece
  • Mustard seed: half teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 tablespoon
  • Fennel seed powder: 1 tablespoon
  • Sugar: 1 teaspoon (optional)
  • Mango powder: 1 teaspoon
  • Mustard oil: 2 tablespoon
  • Coriander leaf: 1 tablespoon (chopped)
  • Salt: 1 teaspoon

Preparation:

  1. Chop bitter gourd coarsely; remove the seeds, boil/microwave, roughly mash this with masher or spoon, keep aside.
  2. Chop onion, tomato and ginger into small pieces.

Method:

  1. Take fry pan; put oil when it smokes add mustard seeds, wait till it sputters. Add fennel seed powder, onion and ginger; stir it and fry (keep it stirring otherwise it may burn). Fry till it become translucent, add tomato stir fry for couple of minutes add salt, turmeric powder, coriander powder.
  2. Add mashed bitter gourd and fry (About 3-5 minutes); add mango powder, sugar and green coriander leaf and mix well, fry for couple of minute, put off the flame.
  3. Now, ‘Bitter gourd Mashed (Karela Bharta)’ is ready to be served with any type of meal as hot ghee doused chapatti and dal or in combination with steamed rice and dal.
Bitter gourd Mashed (Karela Bharta)
Ingredients
Ingredients
Boiled Bitter gourd
Boiled Bitter gourd
Add fennel seed powder
add onion and ginger
add onion and ginger
add tomato
add salt, turmeric powder, coriander powder
Add mashed bitter gourd
add mango powder, sugar and green coriander
put off the flame
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)

23
Sep 19

Potato and pea curry /Aaloo matar (mutter) curry

‘Aaloo mutter’ is a favorite dish from Indian cuisine, especially from north India and Punjab region. It is prepared using potatoes and fresh peas in a spicy creamy curry; which is made from tomato/curd. Here I used curd and regular ingredients. You may add dash of butter and fresh coriander leaves to enhance the flavor.

I used here pressure cooking method, it can used as kadahi (wok) cooking too.

The recipe goes well with Roti, Chapati and Poori …

Ingredients:

  • Potato: 200 gm.
  • Fresh peas/frozen peas: 100 gm
  • Onion: 1 no. (Medium)
  • Curd/Tomato: 100 gm.
  • Ginger: 1 teaspoon (paste)
  • Mustard oil /cooking oil: 50 ml.
  • Chili powder: ½ teaspoon (as per your taste)
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Butter: 1 tablespoon
  • Garam masala powder: ½ teaspoon
  • Cumin seed: ½ teaspoon
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon

Preparation:

  1. Peel off and cut potato into cubes, keep aside.
  2. Grate onion, Keep aside.
  3. Chop ginger into fine pieces, keep aside.

Method:

  1. Take pressure cooker: put oil and heat, when it smokes add cumin seeds and bay leaf. Sputter for few seconds add ginger and onion, fry on medium flame till it gets golden brown in color.
  2. Add curd/tomato and fry on low flame till oil separates from the masala. Add peas and potatoes; stir fry for couple of minutes, now put the chili powder, coriander powder, turmeric powder and salt. Cover it and fry, about 3 to 5 minutes, stir occasionally.
  3. Add one cup of water close the lid, place the cooker on high flame, bring to full cooking pressure and put off the flame.
  4. Allow cooker to cool and open, add butter and Garam masala powder. Potato and pea curry (Aaloo matar curry) is ready. Take out into serving bowl and decorate with green coriander and serve.
Potato and pea curry /Aaloo matar (mutter) curry
Ingredients
Ingredients
add cumin seeds and bay leaf
add ginger and onion
add ginger and onion
add ginger and onion
fry on medium flame
Add curd/tomato
fry on low flame
Add peas and potatoes
Add peas and potatoes
put the chili powder, coriander powder, turmeric powder and salt
stir fry
Add one cup of water
bring to full cooking pressure
add butter and Garam masala powder
decorate with green coriander
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry

08
Sep 19

Aaloo ka chila/cheela (potato crepe)

On the eve of Navratri fasting days People prepare this ‘Aaloo ka chila/cheela (potato crepe) recipe, it is very popular in northern India. It is really delightful with a glass of orange juice and some seasonal fruits.

I prepare this recipe sometimes as a breakfast and add grated cheese and chili powder, the cheese goes very well with potatoes. You will be overwhelmed as all of us love cheese and potato.

Ingredients:

  • Potatoes: 300 gm.
  • Cheese: 50 gm. (optional)
  • Salt: ½ teaspoon (as per taste)
  • Red chili powder: (optional)
  • Cooking oil/butter: for roasting

Preparation:

  1. Wash and clean potatoes and boil them, about 90 % cooked: peel off and grate, add salt keep aside.
  2. Grate cheese and keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all on it. Spread the grated potatoes mixture, press them with spatula and set the edges properly, so that it gets smooth texture at the edge, as shown in photo.  
  2. Let it cook about 5-6 minutes on low flame with lid on: when it gets slightly golden in color, flip it upside down with the help of plate (put plate on the cheela and reverse the fry pan, so that chila come out on the plate again put the cheela upside down on fry pan, shown in the photo, if size of the cheela is small, flipping upside down can be done by spatula also).
  3. Sprinkle grated cheese and chili powder on the top, cover and cook another side until cheese melt and get golden color (about 5-6 minutes).
  4. Transfer into serving plate, serve hot ‘Aaloo ka cheela’ may be served along with pumpkin sabji, chopped fruits and fresh juices for fasting days and serve with  chutney or tomato ketchup on normal days.
Aaloo ka chila/cheela (potato crepe)
Ingredients
grate, add salt
Spread the grated potatoes mixture
press them with spatula
flip it upside down with the help of plate
reverse the fry pan
cheela upside down on fry pan
cheela upside down on fry pan
Sprinkle grated cheese and chili powder
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)

06
Jun 19

Green Methi Pakoda with cube potato in Karhi

This is a very traditional and popular recipe from Punjabi cuisine; they prepare since ages this in the winter when green methy is available in plenty. It is something, I like in winter during lunch with steamed rice. In my opinion the delightful taste of this kadhi will impress you too. Green methi enhances the taste and flavor too.

Ingredients: For Karhi

  • Besan: 40gm.
  • Curd/yogurt: 350 gm.
  • Salt: 1 tablespoon
  • Water: 4 cup
  • Turmeric powder: 1 teaspoon
  • Ginger: 1 tablespoon (grated)
  • Clove: 2-4 no.
  • Cumin seed: 1 teaspoon
  • Bay leaf: 1 no.
  • Mustard oil: 1 table spoon

Ingredients: For pakoda

  • Besan (gram flour): one cup
  • Methi saag (Green fenugreek): 200 gm.
  • Onion: 150 gm. (2 no)
  • Ginger (chopped): 1 teaspoon
  • Green chili: 2 no.
  • Potato: 2no. (Medium)
  • Water: half cup
  • Meetha soda (Sodabicarb): 1 pinch (optional)
  • Salt: half teaspoon
  • Oil: for deep frying

For seasoning:

  • Ghee: 2 tablespoon
  • Red chili powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Red chili: 2 no.
  • Asafoetida: 1 pinch

Preparation:

  1. Beat curd, mix gram flour in a big bowl and blend them thoroughly, ensure that there are no lumps in it. Or (you can mash it with the help of sieve). keep aside.
  2. Chop green methi, onion, green chili into small pieces and grate ginger. Keep aside.
  3. Cut potato into one fourth inch Slice. Keep aside.

 For making pakora:

  1. Take a bowl. Put Besan, chopped green methy, onion, green chili, salt, and Meetha soda in it, make smooth batter with the help of water.
  2. Take fry pan, heat oil in it: Let oil to smoke, drop small size of ball from batter in it (Either helps of your hand or spoon) Deep fry the ball till golden brown on medium flame. Repeat this till all batter is finished. Keep aside.
  3. Deep fry all potato. Keep aside.

For making Karhi:

  1. Take another fry pan, heat 2 tablespoon oil in it. Put bay leaf, and clove. Sputter it for few seconds, then add grated ginger, fry this and add onion, fry onion till light brown.
  2. Put mixture (curd and Besan) in the fry pan; add salt and turmeric powder in it, add water in small quantity, as per requirement.
  3. Bring it to boil and stir continuously, so that it does not cuddle, simmer for 15-20 minutes and stir occasionally.
  4. Put these balls and fried potato into Karhi and boil it.

Seasoning:

  1. Take a small fry pan; put ghee in it, when smoke begins to come. Put mustard seed, cumin and whole red chili, sputter it few seconds, put off the gas. Add red chili powder and asafoetida. Spread this seasoning all over the Karhi.
  2.  Mouth watering “Green Methy Pakoda with cube potato in kadhi” is ready to serve. Serve with steamed rice or jeera rice (cumin rice).
Green Methi Pakoda with cube potato in Karhi
Ingredients
Ingredients
smooth batter & prepared curd
Deep fry
Deep fry all potato
Put bay leaf, and clove
add grated ginger and onion
Put mixture (curd and Besan)
add salt and turmeric powder
Put these balls and fried potato
Put these balls and fried potato
Seasoning
Seasoning
Seasoning
Seasoning
Green Methi Pakoda with cube potato in Karhi
Green Methi Pakoda with cube potato in Karhi