Baingan ka Bharta

One of my favorite Punjabi recipe, which goes well with both rice and roti. I just love the smoky aroma and flavor of the baigan :) hope you like it.

You can also follow my FB page- https://www.facebook.com/sabvalo

Ingredients:

Eggplants(baigan)-2 large
Onions-finely chopped 2 medium
Tomatoes-3
Yogurt-250 g
Red chilli powder-2 tsp
Turmeric powder-1 tsp
Coriander powder-1 tsp
Salt to taste
Oil- 3~4 tbs
Ginger+garlic paste-2 tsp
Garam masala-1 tsp

Ghee- 1 tbs

Chopped coriander leafs-to garnish

Procedure:  

Step1: Put an eggplant on medium flame of fire to roast.
Step2: After the eggplant turns black and brown let it cool down, remove the skin.
Step3: Mash the eggplant.
Step4: Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.
Step5: Add red chillies, coriander powder, turmeric and salt. Stir and gradually add stirred yoghurt.
Add mashed egg plant and stir.
Step6: Allow mix to simmer for around 8 minutes. Pour the ghee at the end.
Step7:Garnish with green chillies, green coriander and garam masala powder.

Aloe Vera Halwa

 I saw this recipe in TV some days back and tried at home. It came out really delicious . The recipe is very simple,I think will like it.

You can also follow my FB page- https://www.facebook.com/sabvalo

Ingredients:

1. Aleo Vera pulp -200 gm

2. Ghee - 75gm

3. Milk- 1.5 liter

4. Sugar - 300gm(depend on your taste)

5. Dry fruits (optional) - 100gms chopped

6. Cardamom powder - 1/2tbs

Procedure:

1. In a Non-stick Pan take cold milk add the Aloe Vera pulp and cook this mixer in low flame for at least 2hours. Stir in between.

2. After 2~3hours when its water will dry add ghee, cardamom powder and sugar mix all together and cook for another 10~12mins.

3. Add dry fruits of your choice and serve the halwa hot. 

Noodles Pakora

Noodles Pakora: My mom used to make this pakora for us when we were kids. Noodles pakoras are crispy outside and soft inside. It's a very delicious tea time snacks. Hope you will enjoy it.

You can also follow my FB page- https://www.facebook.com/sabvalo

Ingredients:
1. Noodles(any kind of)- boiled, water drained 1 cup
2. Egg- 2
3. Corn flour- 3~4 tbs
4. Onion- 1 big chopped,
5. Green chili- 3~4 chopped,
6. Green coriander - 2 tbs chopped,
7. Ginger - 1/2 tsp finely chopped,
8. Salt - To taste,
9. Cumin powder- 1/2 tsb
10.Oil- To fry

Procedure:
1. In a large bowl take the eggs, corn flour, salt, cumin powder and mix all together. Stir till there is no lumps.
2. Add noodles, chopped onion, chopped green chilies, chopped ginger, chopped coriander to the egg mixer and mix well.
3. Heat some oil in a pan. Take a drop from the mixture and put it in oil to check if the oil is ready for frying.
4. Fry pakoras till they are golden brown in color.
5. Serve the Pakora's hot with the sauce of your choice .

Falafel

Today I will share a very famous Middle Eastern snack ‘Falafel’. It is quite similar  with India pakoras . Let get started. You can also follow me in https://www.facebook.com/sabvalo

 Ingredients:

  1.Chick peas- 1cup,
  2.Chopped Coriander leaves – 2 tbs,
  3.Green chillies- 1 or 2,
  4.Ginger- ¼ inch,
  5.Cumin seeds- tbs,
  6.Salt – to taste,
  7.Oil – to deep fry

 Procedure:

  1.Shock the chick Peas overnight.
  2.Half boil the chick peas. In pressure cooker 2-3 whittle, and if you do not use pressure cook, boil for     
    around 30-40mins in medium heat. It really depends on how dry the chick peas are. Be careful it should 
    not get over cooked or very soft.
  3.Drain the water and let it cool down.
  4.Mix all the remaining ingredients together and grind it in a mixi or a food processor.
  5.Make small balls with the mixer.
  6.Heat oil in a non-stick pan.
  7.Deep fry the balls in medium until golden brown. 
  8.Serve with homos or tahini sauce. Enjoy.

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.