Crispy Vegetables in Hot Garlic Sauce is an Indo-Chinese recipe made with authentic Chinese dish in Indian garlic flavor. This is a mixed vegetable recipe most liked as a snack or starter. Mixed veggies marinated in flour, fried and blended in hot garlic sauce is a perfect semi dry starter dish for any party or can be combined with evening coffee. The recipe of this dish is inherited from Cheese Chilly recipe that is most liked Indo-Chinese dish in its kind of chilly recipes. Continue reading “Crispy Vegetables in Hot Garlic Sauce Recipe”
Sarson ka Saag Recipe | How to Make Punjabi Sarson ka Saag- Sarson ka Saag, a famous, indigenous recipe from North India that hand in hand with makki ki roti. Along with a steaming hot makki roti and a dollop of butter or ghee Sarson ka Saag Recipe is a yummy and lip smacking treat in winters.
| Bharwan Baingan Recipe |
Bharwan Baingan Recipe – Enjoy the healthy and delicious bharwan baingan Recipe that is stuffed with medley of spices. In this dish baby Eggplants are slit and stuffed with spicy masala. The stuffing varies from state to state.
When masala and eggplant cooked together it creates a mouthwatering dish. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic.
Eggplant is the most versatile vegetable and Indians cooks it with so many different ways, and create so many delicious dishes.
- Wash and wipe the brinjals and onions. Slit length wise from the base towards the stalk, just short of the stalk, dividing first into half. Then make another slit dividing each into quarters, thus making space to fill the masala.
- Mix together the filling ingredients and stuff the masala firmly into the brinjals.
- Heat the oil in a karahi till it gives off a strong aroma.
- Add the brinjals and turn around a few times on high heat.
- Reduce heat, cover and cook till tender, stirring a few times.
- Serve hot with latchha parantha or Naan.
|Instant Bhatura Recipe with Soda Water |
Instant Bhatura Recipe with Soda Water- Bhatoora, bhatura, batura or batoora, is a fluffy deep-fried leavened bread from the Indian Subcontinent. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.
Bhatura is a puffed fermented bread. The Instant Bhatura Recipe Soda Water dish is very famous and loved in all punjabi families. Bhatura/ Bhature is so popular in north India that you can easily find it on street shops where they are paired with chhole, dhaniya chutney and kachumber salad. To cut with the preparation time needed for making Bhatura, I have used soda water for kneading the dough. This recipe needs only 10 minutes preparation for making fluffy Instant Bhatura Recipe Soda Water.
All purpose flour (Maida)-2 cups
Soda Water-1/2 litre bottle
- Sieve all purpose flour in an open large bowl. Add salt and mix well. Slowly add soda water for kneading the dough.
- Start kneading the dough. If required, you can use more soda water for kneading. Dough neither should be hard nor very soft. Sprinkle a spoon of oil on dough. Knead the dough again with soft hands for smooth texture and remove any air bubbles.
- Now heat oil in a large deep thick frying pan. Take a heavy ball of dough and using dry flour, roll a large oval or round chapati.
- Carefully take the ready chapati into your hand and leave in the pan for frying.
- Fry the bhatoora at medium-high flame from both sides.
- Similarly fry all bhatoors one at a time.
- Serve the bhatooras hot with chhole, chutney and salad.
| Sookhi Urad Dal | Dry Urad Dal Recipe |
Sookhi Urad Dal | Dry Urad Dal Recipe- Punjabi recipe for Sookhi Urad Dal | Dry Urad Dal is a Punjabi style lentil dish made with skinned urad dal and lot of Indian spices. Urad dal is very easy to make and delicious. Sukhi urad dal is a very good tiffin option where in you can pack in some protein without making a messy affair. It is well served with chapati, parantha or naan.
Skinned Urad Dal- 1 cup
Onion- 2 medium pc
Tomato- 2 medium pc
Fresh Green Coriander- 1/2 bunch
Ginger- 1 inch stem
green chilies- 4 to 5 pc
Red chill powder- 1 tea spoon
Cumin seeds- 1 tea spoon
Garam masala- 1 tea spoon
Turmeric powder-1 tea spoon
Amchur powder-1 tea spoon
Coriander powder- 1 tea spoon
Salt- to taste
Oil -2 table spoon
- Wash and soak dal for 10 minutes before cooking. Wash and chop the onions, ginger, green chilies, tomatoes and coriander leaves separately.
- Heat oil in a pressure cooker and add cumin seeds to crack. Add chopped ginger and let it turn brown.
- Add chopped onion and green chilies. Cook at medium flame till it turns to light pink.
- Now add chopped tomatoes and season with salt, chili powder, garam masala, coriander powder and turmeric powder. Cook the masala until tomatoes get soft.
- Transfer the soaked dal to the cooker and mix into the masala.
- Add 3 cups of water, mix well and close the lid. Cook for 3 whistles and close the flame.
- Let the steam evaporate at its own and then open the lid. Add chopped coriander leaves and mix to the ready dal.
- Transfer the hot dal to the serving dish and garnish using coriander leaves before serving.