Today, I cooked aaloo baingan ( potato brinjal) bhaji in lunch which is my hubby’s favourite.
Chopped Potato (Aaloo): 1 bowl
Chopped Brinjal (Baingan): 1 bowl
Chopped Onion: ½ bowl
Chopped Tomato: ½ bowl
Ginger Paste: 1 tablespoon
Chopped Green Chili: 1 tablespoon
Oil: 4 tablespoons
Coriander Leaves for garnishing
Spices as per taste: Salt, Red Chilli Powder, Turmeric powder, Coriander Powder, Garam Masala Powder, Kasuri Methi, Asafoetida, Cumin Seeds.
- Put a pan on gas, add oil then heat it on medium flame and add cumin seeds and asafoetida.
- Add ginger paste and sauté it.
- Add chopped onion and tomato and cook on medium heat for 8-10 minutes.
- Add salt, red chilli powder, turmeric and coriander powder to the pan and mix them well then add ½ bowl water. Cook it till the oil separates out.
- Add chopped potato and brinjal then mix it and cover it with plate. Cook it for 15-20 minutes on low flame. Check it a few times in between.
- Take out the Aaloo brinjal bhaji in the bowl and garnish with coriander leaves
Spicy Aaloo brinjal bhaji is ready to serve with parantha phulka, rice or tandoori roti
Today, I made kaccha aam panna (raw mango juice) which is a favorite of my family members and friends, and it also beats the summer heat.
Kaccha Aam: 2 pieces
Fresh Mint leaves: 12-15 or dry mint powder
Crushed Sugar: 1/2 bowl or as per taste
Ice cubes or crushed ice: 1 bowl
Spices: Salt: 1/2 teaspoon
Black salt: 1/2 teaspoon
Roasted Cummins seeds powder: 1/2 teaspoon
- Boil Kaccha Aam in pressure cooker and take two whistles then put the gas off. Cool it for 10-15 minutes.
- Take out boiled kaccha aam and peel it.
- Take out the pulp in bowl and add 2-3 glasses of water, sugar and mint leaves then blend it with hand blender or in mixer.
- Add all spices to the above and mix it properly and then add ice in it.
Now Aam panna is ready to serve.
Paneer Cubes: 200 gm
Cashew nut and almond paste: ½ bowl
Chopped Onion: ½ Bowl
Chopped Ginger: 1 small piece
Chopped Green Chili: 1 piece
Milk: ½ cup
Curd: 1/2 cup
Pure Ghee or Butter: 4 tablespoons
Salt: 1/2 teaspoon
Red chili powder: 1/2 teaspoon
Cummin Seeds: 1/2 teaspoon
Coriander Powder: 2teaspoons
Asafoetida: one pinch
Whole Garam Masala (cinnamon, Cardamom: small and large size) Cloves
Kasuri Methi: 2 tablespoons
Cumin powder: 1/2 teaspoon
Turmeric powder: ¼ teaspoon or as per taste
- Take 4 tablespoons pure ghee in a pan and heat it on medium flame then add asafoetida and cumin seeds. When started to sprinkle, add whole garam masala, then coriander powder, turmeric powder, red chilli powder and kasuri methi and sauté it
- Add chopped onions, green chilli and ginger then cook it for 8-10 minutes on medium flame
- Add cashew nuts and almond paste and sauté it for 2-3 minutes.
- When ghee separates from sides then add milk. Mix it properly
- Add curd and mix it properly then bring the medium flame down to low flame.
- Add paneer cubes to the mixture. Mix it properly.
- Now garnish with chopped coriander.
Serve Rajwadi Paneer with garma garam tandoori roti or paratha or naan to your family and friends.
Whole wheat flour: 2 bowl
Salt as per taste
Baking soda: 1/4tsp
Grated boiled potato: 1 bowl
Chopped onion: 1/2 Bowl
Chopped Green Coriander: 2tbsp
Chopped Green Chili: 2 pieces
Kalonji: 1 tsp
Butter: 2 tbsp
Spices ( as per taste): Salt, Red Chili Powder, Roasted Cummins powder, Chaat Masala, garam masala and Black salt.
- Mixed Potato, chopped onion, green chilli, green coriander (1 tsp) and spices in large size bowl properly
Kulche ka Dough
- Mix salt and whole wheat flour then add baking soda to prepare soft dough with water then keep it aside for 60 minutes covered with muslin cloth.
- Make round balls from the dough and stuff with the potato mixture.
- Wet your fingers with water and press the fingers on circular balls lightly on one side then spread kalonji and chopped coriander and press it.
- Now roll them into circular shape for Kulcha
- Cook then on a gas tandoor.
- Apply butter on one side.
Now stuff Amritsari Kulcha is ready to serve
Sunday’s are fun day..Let’s have a traditional dish with a bit of Tadka added to it..Today’s dish……
A bit of Tadka and a bit fun makes up for an enjoyable Sunday….
Semolina: 1/2 bowl
Vegetable oil: 1 tablespoon
Eno: 3/4 teaspoon
Ginger Paste: 1/2 teaspoon
Green Chili Paste: 1/2 teaspoon
Fresh Curd: 3-4 tbsp
Salt as per taste
Water: 1 bowl
Oil: 1 tablespoon
Pinch of Salt
Mustard seeds: 1/2 tsp
Red Chili powder: 1/4 tsp
Green Chili: 2-4 long cut pieces
Curry leaves: 10-12
Coriander Leaves for garnishing
- Mix all the ingredients and spices mentioned above suji except Eno. Blend the mixture with hand blender.
- Add 1 bowl of water to it. The batter should not be too thick or too thin.
- Boil 4 bowl water in steamer
- Now add Eno in batter to it and mix it thoroughly till it becomes fluffy.
- Immediately, add this batter in Idli moulds and put it in steamer for 15-20 minutes.
- Put a knife inside oats idli and take it out to see if it is properly cooked. If the idli is not sticking to the knife, then the idli has been cooked.
- Now take it out of steamer and put it aside for cooling (It will look like as shown in the picture below). Take it out oats idli from the moulds.
- For tadka, take a deep pan and add oil to it. Once it becomes hot, add mustard seeds and asafetida to it then add lots of curry leaves and green chili to it.
- Pour this tadka with a spoon on all oats idli . Garnish it with green chili and coriander leaves.
Serve soft, spongy and tasty Oats Idli with green chutney and garma garam chai!!!