Bagara Baingan

 I always miss Hyderabad especially  for its food like haleem,pani puri,mirchi, cut mirchi chat,kachoria,palak pakoda, famous Hyderabadi Biriyani ummmmmmmmmm …………… there will be no stop if I go on naming the hyderabadi dishes. Therefore, I will just jump to the recipe of Bagara baingan. Bagara baingan is dish of brinjal stuffed with masala… that can be prepared dry or with gravy; and the recipe changes from one kitchen to another; here is a simple version of bagara baingan with not much of spices. Bagara baingan served with veg biriyani, chapatti, puri and plain rice.

Ingredients

7-8     Brinjals

2-3sp  Chilli powder

2tbsp  Oil

1/4sp Haldi

1/4sp Rai (mustard)

Salt to taste

 Marble size Tamarind

Dry Roast Ingredients:

3tbsp Dhania(coriander) 

2tbsp Groundnut

1tbsp Fresh Coconut Grated

1tbsp  Channa dal

1/2tbsp Til(sesame seeds) 

Frying Ingredients

2            Onoin sliced

4 -5        Green Chillies

1/2"       Ginger

10          Curry leavbes

1/2 cup Coriander leaves

Method

1. Make six slits on brinjal
2. Grind the above dry roasted ingredients with adding salt 
3. Add all the fry ingredients and tamarind and grind to smooth paste by adding little water
4. Stuff this masala in slited brinjal and keep aside
5. Heat oil in kadai
6. Add rai ones  it crackle arrange stuffed brinjal and close the led and semi cook
7. Add remaing masala and mix well 
8. Add water to the gravy consistency 
9. Close the led and cook for 5-10min until the gravy thickens

Glass Painting

A wine bottle, which my hubby use to bring occasionally, attracted and tempts me to use as a vase with indoor plant for several days… But it didn’t stopped me in thinking; I wanted to do something on the so called vase ;had no clue what to do……On one fine day while cleaning my wardrobe, I found few box containing glass painting which I used before; yet they were some colors in it aaaaaaahhaaaaaaaaa then I got an idea …………..

                                       I took glass painting out liner and draw some flowers and design on bottle and kept aside to dry; once it got dried I used glass painting colors;  after painting the result was this…………….

Mutton Chukka

Mutton chukka is my hubby’ favorite dish; how I learnt this recipe is a big story.

                                                                                                          I was in my mom house and one day Sandeep called me and told he is going to Nagercoil with his friend (hometown of friend) that evening Sandeep called me and started appreciating the mutton chukka that was prepared in his friend’s house. Then after returning to my place I asked many of my friends the recipe of mutton chukka but could not satisfy Sandeep; He said its okay but not good. Then I told him to give his friend's wife contact number then one day I called his friend ‘s wife whom I never met ,then I told her how Sandeep liked  mutton chukka prepared by her and took recipe from her; and tried recipe and it was success and Sandeep told this is how it tasted……….. So I was so happy so today I want to share this recipe with you all…………….

Ingredients

1kg  Mutton
3   Onion chopped
11/2tsp Ginger garlic paste
1  Tomatoe chopped
3tsp Dhania powder(coriander)
2-3sp Chilli powder
1sp    Chicken masala
1sp Curry masala
1/2sp Haldi
 1cup Thick coconut milk
Salt to taste
2sp Oil

Method

1. Heat oil in cooker 
2. Add onion chopped and fry
3. Add ginger garlic paste fry till raw smell goes
4. Add chopped tomatoes fry till becomes soft
5. Add mutton and fry well
6. Add haldi,dhania powder,chicken masala,and curry masala mix well such that all masala gets well coated with mutton pieces
7. Add little water and cook till it leaves oil
8. Ones it leaves oil add coconut milk little by little and mix well 
9. Close the led of cooker and cook (3 whistle)
10. After mutton is cooked fry it till you get semi gravy consistency
11. Serve with chapati ,puri and rice

Note: Do not add coconut milk all at a time;add 1/2cup coconut milk and mix well then again another 1/2cup coconut milk .

         

Chole Puri and Shrikandh

Chloe is Punjabi dish, served with puri. Chloe is prepared in many varieties this is one among which is regularly prepared in my kitchen. When I prepare chole puri for breakfast, Sandeep insists for shrikhand; shrikhand is   a maharastrain sweet served with puri (puri shrikhand); so whenever I prepare chole puri I prepare shrikhand too. Therefore, I wanted to share both chole puri and puri shrikhand with you all…

Ingredients

11/2cups Kabuli channa (soaked overnight)

1              Onion chopped

1              Tomatoe chopped

2-3         Green chillies

2-3sp     Chilli powder

2sp        Dhania powder

1sp       Zeera Powder

2tbsp   Chole masala( available in market)

Chopped Coriander

Method

•  Heat oil in kadai add zeera
• Add chopped onion and saute it 
• Add ginger garlic paste and fry till raw smell goes
• Add slit green chillies and fry
• Add dhania powder ,zeerapoweder,chole powder and chilli powder and fry 
• Add chopped tomateos fry till tomatoes gets soft add water let it to boil
• Add boiled channa mix well add water to the gravy consistency and close led and cook
• Ones it strats boiling smash  some channa with smasher and close led and cook
• Ones it gets thick add chopped coriander and serve with puri.

 

Shrikhandh

Shrikandh is an easy recipe; it is made of curd

Ingredients

500ml Curd

4-5tbsp Sugar powder

1/4sp Elachi powder

Method

Pour curd in coconut milk strainer and leave for 2-3hr/ hang curd in muslin cloth for 2-3hr

After 2-3hr the liquid will drain out and you will get thick creamy crud

Add sugar powder and elachi powder and mix well.

Keep in fridge and served chilled shrikandh with hot hot puri

Note:  You can make variation in shrikandh by add dry fruits crushed mango or strawberry pulp…