Achaari Baingan (Pickle-style Baby Eggplant) video by Nisha Madhulika
Hot and tangy, Achaari Baingan tastes great with hot chapatis (Indian flatbread).
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
1/2 kg baby eggplant washed, dried and quartered almost to the top
4 tbsps vegetable/ canola/ sunflower cooking oil
2 tbsps mustard oil
2 tbsps garlic paste
1 tbsp ginger paste
1 large onion grated
1 1/2 tbsps fennel seeds
1 tbsp mustard seeds
1 1/2 tbsp onion seeds (kalonji)
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp raw mango powder
Salt to taste
Preparation:
Mix the mustard oil, ginger, garlic, grated onion and all the other dry ingredients in a bowl.
Divide this mix into equal portions to fill all the eggplants. Fill a little into each eggplant and tie tightly with a length of sewing thread to secure (so that the mixture does not fall out). Keep aside.
Heat the vegetable/ canola/ sunflower cooking oil in a pan on a medium flame.
Add the eggplants and cook till done, taking care to turn occassionally so they are done on all sides. Do not stir vigorously or often as the filling will come out.
Serve with hot Chapatis (Indian flatbread)..
Achaari Baingan (Pickle-style Baby Eggplant) video by Nisha Madhulika
Hot and tangy, Achaari Baingan tastes great with hot chapatis (Indian flatbread).
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
1/2 kg baby eggplant washed, dried and quartered almost to the top
4 tbsps vegetable/ canola/ sunflower cooking oil
2 tbsps mustard oil
2 tbsps garlic paste
1 tbsp ginger paste
1 large onion grated
1 1/2 tbsps fennel seeds
1 tbsp mustard seeds
1 1/2 tbsp onion seeds (kalonji)
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp raw mango powder
Salt to taste
Preparation:
Mix the mustard oil, ginger, garlic, grated onion and all the other dry ingredients in a bowl.
Divide this mix into equal portions to fill all the eggplants. Fill a little into each eggplant and tie tightly with a length of sewing thread to secure (so that the mixture does not fall out). Keep aside.
Heat the vegetable/ canola/ sunflower cooking oil in a pan on a medium flame.
Add the eggplants and cook till done, taking care to turn occassionally so they are done on all sides. Do not stir vigorously or often as the filling will come out.
Serve with hot Chapatis (Indian flatbread).
Cooking video | 1967 views
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Great food is now a click away. It's time to sharpen your cooking skills with our simple, easy and Authentic Indian Recipe :) and can be cooked with the ingredients which are easily available.
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Baby Eggplants have a delicious flavour and they taste yummy in a curry dish like this one. Combine them with potatoes and you have a great dish that could be a main or as a side. Hope you will give this recipe a try and will share it with friends and family too.
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Ingredients/Method
8-10 baby eggplants/ brinjal
2 tbsp tomato paste
1 tsp salt ( adjust per taste)
1 tsp turmeric
1 tsp curry powder
1 tsp red chilli powder
2 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
2-3 cloves of minced garlic
1 tsp mustard seeds
2 small potatoes
Cilantro and green onions for garnish
Method:
Chop Eggplant and potatoes into bite size pieces.
Heat oil and fry cumin and mustard seeds. After 30 secs, add onions and garlic. Mix well and add salt, chilli powder and turmeric.
After few mins add eggplant and potatoes. Cook for 15 or so mins. Once 50-60 % done, add tomatoe paste and curry powder. Mix well and cook until done. Add green onions on top along with cilantro leaves. Serve hot with roti or parantha.
Watch Baby Eggplant Curry Recipe | Easy Tasty Side Dish With HD Quality
Cooking video | 1200 views
Aloo Bhujia Sev Recipe - Alu Bhujia Namkeen Recipe video by Nisha Madhulika
Aloo Bhujia Sev has a different taste compared to all Namkeens. There are various ways to prepare Aloo Bhujia Sev namkeen, like
Aloo and gram flour mixed
Aloo, gramflour and Moth flour mixed
Aloo, gramflour and rice flour mixed
All Aloo Bhujia's have a distinct taste from one another, but the process used in making them is similar. You can make Aloo Bhujia Sev with the ingredients that are available to you. Today we will prepare Aloo Bhujia Sev with Aloo and gram flour mixed together.
Ingredients for Aloo Bhujia Sev Recipe
Gram flour(besan) - 200 grams (2 cup)
Potatoes - 400 grams ( 5-6 medium sized)
Salt - add to taste (3/4 tsp)
Turmeric powder - 1/4 tsp
Heeng(asafoetida) - 2 pinch
Garam masala - 1/2 tsp
How to make Aloo Bhujia Sev Namkeen
Boil the potatoes, peel and grate them.Filter gram flour and keep it in any utensil. Put grated potatoes, salt, Heeng, turmeric powder, Garam masala in the gram flour and knead to make a smooth dough. Cover this dough for 15-20 minutes allowing it to ferment.
Attach a fine net to the Sev making machine. Apply some oil on your hand, break of a guava sized piece form the dough the roll it length wise. Put this rolled dough in the machine and close it.
Heat oil in a
Cooking video | 19056 views
Aloo Methi Recipe (Methi Aloo Recipe) (Fenugreek Potato) Recipe video by Nisha Madhulika
Aloo Methi is a popular Punjabi dish that is also very healthy. Methi has a tangy, bitter taste and has been proven to lower blood sugar in diabetics. Serve with raita and ghee-on-top chapati.
Preperation Time : 5 mins
Cooking Time : 20 mins
Total Time : 25 mins
Ingredients
Serves: 2 people
1 tbsp ghee or vegetable oil
1 tsp jeera
1 tsp haldi
2 tsp tomato puree or half tomato, chopped
3-4 medium potatoes, peeled and chopped
2 cups methi leaves
Salt to taste
Water as needed
Juice of half lemon to sprinkle on top
Coriander leaves for garnish
Preparation method
1. In a shallow pan or kadahi, heat ghee over medium heat. Add jeera. When it crackles, add haldi. Add tomato. If using puree, dilute in 1 tsp of water. Cook for 5 minutes.
2. Add potatoes. Cook on medium to low heat for 10 minutes, till they get soft. Add methi leaves. Cook for another 5 minutes, till methi leaves wilt. Put in a tbsp of water. Cover and cook for 5-10 minutes, till methi starts smelling fragrant. Add salt.
3. Mix aloo and methi well. Sprinkle with lemon juice and garnish with coriander.
Serving suggestion
I love the bitter, tangy aloo methi with green chi
Cooking video | 33096 views
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ALOO PARATHA (Aloo Ka Paratha) (Stuffed Indian Flatbread) Recipe video by Nisha Madhulika
Paranthas or Parathas is a kind of indian bread. They can either be made plain or stuffed with a vegetable mixture. Parathas are made from whole wheat flour. Stuffed Paranthas or Parathas is a very popular breakfast item in Punjab. In Punjab the parathas are made with lots of ghee and then served with dollops of white butter or makhan. White butter can be easily made at home.
Ingredients for Aloo Paratha:
Dough:
cup whole-wheat flour
1/2 cup water (Use more as needed)
Pinch of salt
Potato Filling
medium potatoes
1/4 teaspoon salt
1/2 teaspoon cumin seeds (Jeera)
1 chopped green chili
2 tablespoons chopped cilantro (green coriander)
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchoor powder (optional)
Also needed
1/4 cup whole-wheat flour for rolling
Oil to cook
How to make Aloo Paratha:
Dough
Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Cooking video | 3248 views
Amla Murabba (INDIAN GOOSEBERRY PRESERVE) Recipe video by Nisha Madhulika
This is an invaluable winter preserve. Amlas (Indian gooseberries) are abundantly available during the winter months. You will find amla trees in several parts of Rajasthan and a large quantity of this fruit is used to make preserves. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this murabba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all the bitter juices. The entire process takes about 2 to 3 days. First, the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, amlas are removed and the syrup is boiled again to a thick honey like consistency. Thereafter the amlas and the flavouring are added. The thick syrup helps in the preservation of the murabba and also complements the sharp and acidic amla taste. I am sure you will enjoy this recipe as much I have enjoyed making it for you.
Preparation Time : 10 mins.
Maturing Time: 2 days.
Cooking Time: 1 hour 15 mins.
Makes 2 1/2 cups.
Ingredients for Amla Murabba:
20 (500 grams) amlas (indian gooseberries)
2 1/2 cups (500 grams) sugar
1/4 tsp cardamom (elaic
Cooking video | 1959 views
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Join us as the India, led by their charismatic captain, face off against the Sri Lanka, determined to showcase their prowess on the pitch. With star-studded lineups boasting top-tier international players and emerging talents, expect nothing short of cricketing excellence and heart-stopping moments.
Don't miss a single moment of the action, drama, and excitement as these teams battle it out in the high-stakes arena of this T20 series. From breathtaking boundaries to strategic masterstrokes, witness every twist and turn in this epic showdown.
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Join us as the India, led by their charismatic captain, face off against the Sri Lanka, determined to showcase their prowess on the pitch. With star-studded lineups boasting top-tier international players and emerging talents, expect nothing short of cricketing excellence and heart-stopping moments.
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