Bharwan baingan(Stuffed Eggplants)

Hello, I am back with another recipe :) hope you will enjoy it. You cal also follow me in my face book page -https://www.facebook.com/sabvalo

 Ingredients:

  1.small eggplants -6
  2.Onion -1 medium(finely chopped)
  3.Coriander leaves- to garnish
  4.Mustard oil- 1/2cup

 For filling:

  1.ginger-garlic paste- 1tbs
  2.Turmeric powder- ½ tbs
  3.Cumin powder- ½ tbs
  4.Coriander powder- ½ tbs
  5.Red chilli powder- ½ tbs
  6.Cashew nuts(paste)- ½ cup 
  7.Salt – to taste
  8.Yogurt- 2tbs
  9.Hot Water - to make the filling

 Procedure:

  1.Wash and split the eggplants into four parts, while keeping them together at the stalk. Keep them   aside.
  2.Take a bowl and mix all the ingredients in the ‘filling’ section to make a smooth paste, adjusting   the amount of water.
  3.Stuff the masala firmly into the eggplants. Keep aside the reaming masala, we will use it in the   gravy.
  4.Heat the oil in a pan in medium flame, until it is hot. Add the chopped  onion and cook them till they   become translucent. Now add the eggplants and turn around a few times on high heat(around2-3mins).
  5.Reduce heat , add the remaining masala cover and cook till tender, stirring a few times.
  6.Garnish with chopped coriander leaves and serve hot with paratha or rice. Enjoy  

Mooli(Radish) ki Cutlet

Recently I tried to make cutlet with a new flavour, ‘mooli’. Believe me it came out delicious. And the most important thing is, it was really difficult to recognize that it has ‘mooli’ in it JJ. Please try the recipe at home and let me know your feedback. You can also follow me in my facebook page-https://www.facebook.com/sabvalo

Ingredients:

   1.       Grated Mooli(Radish)- 2cups

   2.       Mashed Potato- 1cup 

   3.       Oil – 2tbs + to deep fry

   4.       Crashed Cashew nuts- 10-15

   5.       Cumin Seed- 1/2 tbs

  6.       Salt- to taste

  7.       Grated coconut- ½ cup(optional)

  8.       Turmeric powder- ¼ tbs

  9.       Fresh coriander leaves, chopped-2tbs

  10.   Ginger finely chopped- 1tbs

  11.   Green chillies, chopped- 1tbs

  12.   Red Chilli powder- to taste

  13.   Lemon juice- 1 tbs

  14.   Corn flour -2 tbs

  15.   Rice flour- 2 tbs

  16.   Bread crumbs- 1 cup

Procedure

  1.       Take 3-4 cups of water, put it to boil. When it comes to boil, ass the grated Mooli(Radish) and cook for 6-7mins.

  2.       Drain the water immediately from Mooli(Radish), squeeze out all the water from it. keep it aside.

  3.       Heat 2 tbs oil in a frying pan, add cumin seeds and chopped gingers. Cook for 1-2 mins.

  4.       Now add green chillies, turmeric powder, red chilli powder,  and boiled Mooli(Radish) cook for 4-5 mins.

  5.       Add salt, cashews, mashed potatoes and mix it well. Add chopped coriander leaves, lemon juice and turn off the heat.

  6.       While the mixer cools down, prepare the dip. Take a bowl and mix corn flour, rice flour and water to make a batter. Remember corn flour and rice flour should be of same portion.

  7.       Now Heat oil in a pan in medium heat to deep fry the cutlets. While oil is getting ready we ill make the cutlets.

  8.       Take the mixer and mix it well with your hand. Shape it into cutlet, dip in the batter and roll it in bread crumbs.

  9.       Fry the cutlets till golden brown. Serve with your favourite Chutni .Enjoy.

Mushroom Kofta

Kufta is one of my favourite dishes. I can eat them any time. This time I tried to make them with mushrooms and came out very good. This is a very easy recipe with all simple ingredients.  I am sharing the recipe; please feel free to give your feedback and comments below. You can also follow me in my facebook page- https://www.facebook.com/sabvalo

Ingredients:

 1.       Button Mushrooms – 400gm

 2.       Potato- 300gm

 3.       Cornflour-1-2cups

 4.       Ginger garlic paste- 1 tbs

 5.       Whole cumin seeds- ½ tbs

 6.       Cumin powder – ½ tbs

 7.       Green chillis – 3-4(finely chopped)

 8.       Salt – to taste

 9.       Oil-  to fry

Procedure:

 1.       Boil the potatoes. Peel and mash them and keep them aside.

 2.       Per boil the mushroom, approximately 10-15mins in medium heat. Take out the mushrooms from water and all mash/chop them in a grinder.

 3.       Take a frying pan add 1 tsb of oil in it. Heat the oil. Add the cumin seed. Add the ginger-garlic paste after the cumin seeds start crackling and cook for 1-2mins.

 4.       Add the mashed potatoes, mashed mushrooms, salt, chopped green chillis, cumin powder mix all and cook the whole for another 6-7 mins in medium heat.

 5.       Divide the mixture into equal portions and shape them into round koftas.

 6.        Coat the koftas with corn flour and keep aside.

 7.       Take another pan with enough oil to deep fry the kuftas. Heat the oil.

 8.       Deep fry the kuftas till golden brown in colour from all the sides.

 9.       Drain on an absorbent paper and keep aside.

 10.   You can serve as it is and also make a grave with it to serve. Enjoy.

Pink Suji ka Halwa(samolina halwa)

Hi All,

Hope you all are doing well. It is time for making some sweet dish. This dish is very easy to make and all the ingrediants are always available in our kitchen. So, just enter the kitchen :) . I am your your guests and you family will love it. you can also follow me or give me feedback in my facebook page- https://www.facebook.com/sabvalo

So here is the recipe-

Ingredient:

1.suji/ rawa/semolina- 1 and a 1/2 cups
2.Ghee/Butter/refined oil-1/2 cup(any one of this you prefer)
3.Dry fruits of your choice(optional)- 2-3 tbs coarsely chopped
4.Whole milk -2 cups
5.Water- 1 cup
6.Sugar – ½ cup
7.rooh-afza- ½ cup

Procedure:

1. Take a pan heat the ghee/butter/oil. When it melts, add the Suji and mix well. Roast the Sooji, stirring frequently, till it begins to turn a very light golden color. Now add the dry fruits and mix well. Keep this mixer aside.
2. In Another pan add the water, milk, sugar and bring the mixer of milk to boil. When it started boiling add the roo-afza and boil for another few mins. Stir often.
3. Gently add the water and milk mixture to the suji, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon.
4. Cook the mixture till it is thick and begins to come away from the sides of the pan. Halwa is ready now.
5. Take ghee greased plate transfer the halwa to the plate and spread it properly. Cut into diamond shape. You can garnish every piece with cashew. After it cools down take the pieces out and you can store it in freeze for almost 1 month.

love,

Keep cooking keep smiling :) :) :)

Layered Water Melon Cake

Hi all,

Summer is here. You can find water melon in almost every grocery shop. If you are  thinking how you can serve water melon to your guest in a different way. Then you are in a right place :)

Today I will describe a cake preparation with water melon. I am sure your guests and family members will love it. Please try to make it and let me know your feedback.

You can follow me in facebook as well. here - https://www.facebook.com/sabvalo

Ingredients:

1.Water melon,
2.Wiped cream,
3.Fresh fruits and gems or choco chips for decorating

Preparation:

1.Cut the water melon into round shaped slices (I used 3 slices) as shown in the picture’s step1. Try to de-seed the water melon slices.

2.Mix sugar to the wiped cream if it is not enough sweet for a cake.
3.Layer the water melon slices putting the wiped cream in between. It will work like glue.

 4.Cover the whole cake with wiped cream.
5.Decorate the cake with fresh fruits/gems/choco chips or whatever you want.

6.Keep the cake in the refrigerator for at least 2hrs to cool down.
7.Serve chilled. Enjoy