Ingredient: Big Tomato / Bade Tamatar

Baingan Bharta / Brinjal Bharta / Spicy Mashed Eggplant

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baigan bharta
Baingan Bharta / Mashed Egg Plant
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5 from 1 vote

Baingan Bharta / Mashed Egg Plant

Brinjal puree is a very tasty recipe. Brinjal Bharta can be made in many ways. You can also add peas to brinjal, But I will tell you how to make brinjal very easy and delicious. Follow the steps mentioned below to make Brinjal Bharta.
Course Dinner, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 37kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl
  • Plate
  • Knife

Ingredients

  • 1 Unit Brinjal / Baigan, weight should be approx 200 grams
  • 1 Unit Big Onion/ Bada Pyaz, Chopped finely
  • 2 Unit Big Tomato / Bada Tamatar, Chopped finely
  • 1 Unit Green Chili / Hari Mirch, Chopped finely
  • 1 inch Ginger / Adrak, Chopped finely
  • 4 clove Garlic / Lahsun, Chopped finely
  • 1 tsp Cumin Seed / Jeera
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Dry Mango Powder/ Amchur Powder
  • as per taste Salt / Namak
  • 3 tsp Oil / Tel

Instructions

  • Take an eggplant to make brinjal bharta. Wash the brinjals.
    Take an eggplant to make brinjal bharta.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
    Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
    Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
  • Now place the brinjals on an iron plate.
  • Now place the brinjals on an iron plate.
  • And cook the eggplants.
    And cook the eggplants.
  • And cook the eggplants.
  • Keep turning the sides of the eggplant continuously so that the whole eggplant is easily cooked from each side.
  • When the eggplant is cooked, its skin will start to get lighter.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is half cooked, push the garlic inside the eggplant.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is cooked, its skin will start to peel lighter.
  • Now remove the eggplant from the gas.
    Now remove the eggplant from the gas.
  • When the eggplants become slightly cold cut off the top of the brinjal.
    When the eggplants become slightly cold cut off the top of the brinjal.
  • And remove the eggplant peel.
  • Remove the peel of the brinjal. No peel should be avoided at all.
  • Throw the eggplant peel.
  • After this, make a knife incision in the brinjal.
    After this, make a knife incision in the brinjal.
  • If there are seeds in the brinjal, remove the seeds with the help of a spoon.
    If there are seeds in the brinjal, remove the seeds with the help of a spoon.
  • When the seeds are out, mash the brinjals with the help of a spoon.
    When the seeds are out, mash the brinjals with the help of a spoon.
  • Now finely chop the onion.
    Now finely chop the onion
  • Finely chop tomatoes.
    Chop a tomato into small pieces
  • Cut 1 inch ginger into slices. Also cut green chilies.
    Cut 1 inch ginger into slices.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 3 tsp oil in the kadai / pan.
    Put 3 tablespoons oil in the kadai / pan.
  • When the oil is hot, add cumin seeds to it.
    When the oil is hot, add cumin seeds to it
  • When the cumin starts crackling add asafoetida to it.
    When the cumin starts crackling add asafoetida to it.
  • Then add green chili.
    Then add green chili.
  • Then add chopped onions.
    Then add chopped onions.
  • Add chopped ginger too.
  • Fry onion. When the onion turns light brown.
    Fry onion. When the onion turns light brown.
  • Then add chopped tomatoes, Now mix tomatoes.
    Then add chopped tomatoes, Now mix tomatoes.
  • Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
    Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
  • Now cook tomatoes and onions with spices. When the masala is cooked, it will leave oil.
    Now cook tomatoes and onions with spices.
  • Then add mashed eggplant.
    Then add mashed eggplant.
  • Mix the eggplant with the spices.
    Turn down the flame to medium,
    And cook for 3 minutes.
    Keep stirring the brinjals in between.
    Mix the eggplant with the spices
  • After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
    After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
  • Cook for 2 more minutes.
    And finally, add chopped coriander.
    Cook for 2 more minutes. And finally add chopped coriander, And cook for 1 minute.
  • And cook for 1 minute.
    And cook for 1 minute.
  • And serve with roti or paratha.
    And serve with roti or paratha.

Video

Notes

  1. If you consider the eggplant as flatulent, and then avoid eating it, then you will be deprived of the potassium and fiber present in it.
  2. 100 grams of brinjal has essential ingredients such as 618 mg potassium, 525 mg calcium, 17 grams carbohydrates, 6 mg iron, 6.4 mg vitamin A and 8 grams protein.
  3. With this, the problem of insomnia is overcome and the body’s immunity increases.

Chhola Curry / White Chana Curry / Chickpea Curry

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Chhola Curry / White Chana Curry
chhola ki sabji wordpress
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5 from 3 votes

Chhola Curry / White Chana Curry

Today we will see how to make chickpeas of Bhature Chhola is a major recipe of eastern part of Uttar Pradesh. Chola is also very much eaten in Punjab. Chhole bhatura can be made in many ways such as simple Chhola Punjabi Chhola. Chhole is also available as white chickpea and it is called Chickpea in English. Today, whatever I tell you to make chickpeas, it is very easy and it can be made very quickly, although we eat chickpeas with bhatura but we can also eat chickpeas with puris. You can also eat it, it is a very tasty recipe and if you are bored of eating rice of dal every day, then chickpeas are a very good way to change your taste. By the way, it seems that it is very difficult to make chickpeas and it is very time consuming, but tell me from the recipe, you can make chickpeas very easily, very quickly and in very tasty ways. Follow the steps given below and also give feedback how you like this chickpeas Let’s start …
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 People
Calories 87kcal

Equipment

  • Kadhai / Fry Pan
  • Big Bowl
  • Big Spoon
  • Pressure Cooker

Ingredients

  • 200 Grams Chickpea / White Chhola, Pour water into Chickpea for 6 – 8 hours
  • 1 Unit Big Onion / Bada Pyaz, Finely Chopped
  • 6 Unit Clove / Laung
  • 1 Unit Big Cardamom / Badi Elaichi
  • 2 Unit Bay Leaf / Tej Patta
  • 7 Unit Black Pepper / Kali Mirch
  • 1 tsp Cumin Seed / Jeera
  • 3 Unit Small Cardamon / Chhoti Elaichi
  • 1 Unit Green Chili / Hari Mirch, Finely Chopped
  • 3 Unit Big Tomato / Bade Tamatar, Finely Chopped
  • 1 tsp Turmeric (haldi) powder
  • 1.5 tsp Coriander / Dhaniya Powder
  • 2 tsp Chhola Powder, If chhola powder is not present, then take 1 tbsp Garama Masala Powder
  • as per taste Salt / Namak
  • 2 tsp Black Tea / Chai Patti
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 3 tsp Oil

Instructions

  • Soak the chickpeas in water for 8 hours.
    Soak the chickpeas in water for 8 hours
  • Wash the chickpeas with water, add them to the cooker, and also add salt.
    Wash the chickpeas with water, add them to the cooker, and also add salt
  • Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
    Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
  • Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
    Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
  • Sieve the tea water with a sieve And pour that water into the cooker.
    Sieve the tea water with a sieve And pour that water into the cooker
  • Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
    Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
  • Put gas on the pan. Add 3 tsp of oil.
    Add 3 tablespoons of oil
  • Now add cumin seeds and when the cumin starts crackling, add black pepper, Green cardamom, Add bay leaves and big cardamom.
  • Add chopped onions and green chillies to the kadai / pan.
    Add chopped onions and green chillies to the kadai / pan.
  • Fry the onion until light brown.
  • When the onions are roasted add chopped tomatoes and turmeric powder.
    When the onions are roasted add chopped tomatoes.
  • Add some salt and stir, Then put the lid on the Kadai / pan.
    Add some salt and stir, Then put the lid on the Kadai / pan.
  • Cook tomatoes.
    Cook tomatoes.
  • When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
    When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
  • Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
    Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
  • Add 1.5 glasses of water and salt as per taste.
    Add 1.5 glasses of water and salt as per taste.
  • Let the vegetable boil.
    Let the vegetable boil.
  • Add half a teaspoon of Amchur powder and half a teaspoon of red chili powder to the vegetable and allow the vegetable to cook on low heat for 7 minutes.
    Add half a teaspoon of Amchur powder to the vegetable and let the vegetable cook on low heat for 7 minutes.
  • Turn off the gas after cooking the vegetables, Add green coriander leaves over the vegetable.
    Serve hot chickpeas with puri or rice.
  • Serve hot chickpeas with puri or rice.
    Serve hot chickpeas with puri or rice.

Hotel Vali Matar Panner / Cheese Peas Curry

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Hotel Vali Matar Panner / Cheese Peas Curry
Hotel Vali Matar Panner / Restaurant Style Cheese Peas Curry
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5 from 2 votes

Hotel Vali Matar Paneer / Restaurant Style Cheese Peas Curry

Cheese is a excellent calcium, fat, and protein source. It also includes elevated quantities of vitamins A and B-12, together with zinc, nitrogen, and riboflavin. Cheese produced from 100% grass-fed cattle ' milk is the largest in nutrients and also includes omega-3 fatty acids and vitamin K-2.The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.Cheese is very good for health.Everyone likes cheese curry very much.But today I am going to tell you the cheese curry recipe.After eating it you will be licking fingers.You must have eaten cheese curry recipe in hotels or at weddings.Today I will tell you a very tasty and delicious cheese curry recipe made in hotels or weddings.Please follow the steps given below and enjoy a very tasty cheese curry recipe …
Course Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 497kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl
  • Mixer Grinder and Jar

Ingredients

  • 250 Grams Cheese / Paneer
  • 1 Bowl Green Pea / Hari Matar, or 150 grams Green Pea / Hari Matar
  • 1 tsp Ginger Garlic Paste / Adrak Lehsun Paste
  • 3 Unit Big Onion / Pyaz
  • 1 inch Ginger Sliced
  • 2 Unit Green Chilli / Hari Mirch, Sliced
  • 4 – 5 Unit Big Tomato / Bade Tamatar
  • 1 tsp Cream, optional
  • 2 leaves Bay Leave / Tej Patta
  • 1 tsp Cumin Seed / Jeera
  • 2 Unit Green Cardamom / Hari Elaichi
  • 1 Unit Big Cardamom / Badi Elaichi
  • 8 – 10 Unit Cashew / Kaju, Fry little brown
  • 1 tsp Degi Red chilli / Degi Lal Mirch
  • as per taste Salt
  • 100 grams Oil, for frying cheese cubes / paneer
  • 2 tsp Oil, Chhaunk lagane ke liye / To Blow

Instructions

  • First cut the paneer into cubes.
    First cut the paneer into cubes
  • After that take one fry pan / Kadai. Place pan / kadai on the gas.
    So Put the fry pan / kadai on the gas first.
  • Add oil to the pan / kadai to fry the paneer.
    Add oil to the pan / kadai to fry the paneer.
  • Put the paneer in the pan / kadai to fry
    Chop cheese in cubical shape. Put the paneer in the pan / kadai to fry
  • Chop cheese in cubical shape. Put the paneer in the pan / kadai to fry
  • Fry the paneer until light brown.
    Fry the paneer until light brown
  • When the paneer is roasted, take it out in a plate and keep it aside.
    When the paneer is roasted, take it out in a plate and keep it aside.
  • Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
    Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
  • Make the paste of onion. Paste should be coarse.
    Make the paste of onion.
  • Make the paste of Tomato.
    Make the paste of Tomato.
  • After frying the paneer, we took it out separately. Now if there is more oil in the pan, then take out more oil in a separate bowl. Leave 2 tsp of oil left in the pan.
    After frying the paneer, we took it out separately. Now if there is more oil in the pan, then take out more oil in a separate bowl. Leave 2 tablespoons of oil left in the pan.
  • Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom, cumin in the pan / kadai.
    Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom, cumin in the pan / kadai.
  • When cumin starts crackling, add chopped green chilli.
    When cumin starts crackling, add chopped green chilli.
  • After one minute add coarse paste of onion in the pan / Kadai.
    After one minute add coarse paste of onion in the pan / Kadai.
  • Fry the onion for 1 minute, When the onion paste turns light pink. Add turmeric powder, coriander powder to it.
    Fry the onion for 1 minute, When the onion paste turns light pink. Add turmeric powder, coriander powder to it.
  • Fry the spices. Stir with spatula.
    Fry the spices. Stir with spatula.
  • Fry the spices till the spices leave oil.
    Fry the spices till the spices leave oil.
  • When the masala is fried. Then put tomato paste in the pan / kadai.
    When the masala is fried. Then put tomato paste in the pan / kadai.
  • Fry tomatoes with spices. Add salt as per your taste.
    Fry tomatoes with spices.
  • Take little fried cashew.
    Take little fried cashew.
  • In addition to that take one bowl of green peas.
    In addition to that take one bowl of green peas.
  • Now add fried cashew and green peas to Kadai / Pan.
    Now add fried cashew and green peas to Kadai / Pan.
  • Add cashews and peas to the spices.
    Add cashews and peas to the spices.
  • Close the kadai / pan with lid
    Close the kadai / pan with lid
  • Cook for 3 -4 minute, Keep the mixer stir in between. Cook until the masala leaves the oil.
    Cook for 3 -4 minute, Keep the mixer stir in between.
  • Add one glass of water in the pan / kadai.
    Add one glass of water in the pan / kadai.
  • Add one glass of water in the pan / kadai.
  • After that add fried cubes of cheese in the pan / kadai.
    After that add fried cubes of cheese in the pan / kadai.
  • If you think the stock is less then add more water. If You want, you can add 1 tbsp cream.
    If you think the stock is less then add more water
  • Close the kadai / pan with lid.
    Close the kadai / pan with lid.
  • Take one tadka pan and place on the gas.
    Take one tadka pan and place on the gas.
  • Add 1 teaspoon Kasuri fenugreek / Methi to the pan
    Add 1 teaspoon Kasuri Methi to the pan
  • As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka pan.
    As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka pan.
  • Keep the lid closed for 1 minute. So that the aroma of kasuri fenugreek /Methi is mixed with the curry.
    And immediately close the lid of the pan / kadai. So that the fenugreek smoke does not come out.
  • Keep the lid closed for 1 minute.
  • Now take again the same tadka pan and place on the gas.
    Now take again the same tadka pan and place on the gas.
  • When the pan is hot, add 1 teaspoon of desi ghee / butter to it.
    When the pan is hot, add 1 teaspoon of desi ghee / butter to it.
  • After that add 1 small tbsp degi red chilli powder to it.
    After that add 1 tbsp degi red chilli powder to it.
  • Stir mixture with spoon.
    stir mixture with spoon.
  • Pour this tempering in the pan.
    Pour this tempering in the pan.
  • Mix this tadka with spoon.
    Mix this tadka with spoon.
  • Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
    Hotel Vali Matar Panner / Restaurant Style Cheese Peas Curry
  • Now sprinkle coriander leaves on the curry. Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.
    Hotel Vali Matar Panner / Restaurant Style Cheese Peas Curry

Notes

  1. Cheese is a dairy product derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein.
  2. The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.
  3. In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
  4. A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.
  5. Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium.
You can also try few more recipe’s of paneer/ cheese …
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