Punjabi Baingan Bharta | Mashed Aubergines/ Eggplant

Thinking about my childhood punjabi baingan bharta comes straight to the forefront. Baingan at it’s best. The smell of roasted Baingan itself built my appetite.

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My mother made this very often and simple accompaniment such as Bondi Raita, papad, achar would bring such flavors. Frankly I think you need a Punjabi pallet to enjoy it’s actual taste.

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Here I have given a detailed step by step procedure to make baingan ka bharta. Hope you can easily make it. It’s quick easy and simply delicious.

Click here⬇️⬇️

Ingredients :

500 gm roasted baingan / aubergine
2-3 cloves garlic minced(optional)
1 inch ginger pieces minced
Green chilies (as per taste)
1-2 large onions (I like them more)
1-2 large tomato chopped
Salt to taste
Kashmiri Red chili powder (to provide color)
Fresh coriander for garnish

Method:

Prepare the baingan by smearing oil all over the skin and put directly on an open flame. Keep rotating until done. It can be checked by poking a knife. If it goes in all the way without resistance it’s done.

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Now put aside and let it cool. Once cooled take the skin off and let it rest.

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Heat some oil and add onions and green chilies.

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Cook till translucent. Add ginger and garlic.

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Now cook for a few seconds and add chopped tomatoes.

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Add salt and red chili powder. Then add the prepared baigan.

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Mash properly and let it cook on medium high heat.

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It will take 15-20min to properly get the flavour.

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Enjoy with hot fulkas.

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More vegetarian recipes on the blog⬇️⬇️

Malai Methi Paneer

Mushroom Matar Masala | Indian Vegetarian Meal Plate Ideas

Meat Masala Bharwa Baingan | Stuffed Masala Brinjal

Tori Ki Sabji | Thurai/Ridge Gourd Ki Sabji

Diet Aloo Gobi Ki Sabji| Potato & Cauliflower Veg

http://theyellowdaal.com/kaddu-ki-khatti-meethi-sabji-pumpkin-sweet-sour-veg/

Bhindi Ki Sabji | Easy Okra Veg | Tips For Non Sticky Bhindi

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Instant Grilled Paneer Rolls/Wrap

Paneer (Cottage Cheese) is such a versatile protein as it can be used in so many recipes. Its quick, simple, creamy, everybody’s favorite and the easiest to put together!!

Most of the times it becomes challenging to give it different flavors. As a chef at home(as i like to call myself;) )  the demand is always to make something different which landed me to the idea for this recipe!!

Instant as the name suggest, paneer is marinated is spices and till the time you are done with the rest of your preparation, its done!!

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Ingredients & Method:

For Paneer marinade:
Ginger powder, onion powder, minced garlic, amchur (mango powder), coriander powder, garam masala(very little), red chilli flakes, pudhina powder. Mix in 1tsp oil and coat you paneer.

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Shredded lettuce. You can used any mix salad leaves.

I also picked some slices onion, tomatoes and cucumber in 1/2 cup vinegar and 1tbsp salt for about half and hour. You can do this in the beginning so that by the time you are ready to assemble, they are ready!!!

Shredded-Lettuce

Now heat the pan and directly put your paneer (we have already added oil to marinade). Let it cook 2-3 min each side on low-medium flame

 Grilled-Paneer
These are normal wheat flour rotis we make at home. You can opt for maida ones or maybe mix one’s.
   Wholewheat-Roti
Now take roti, spread some garlic mayonnaise, top it with paneer, pickled Salad, and salad leaves. Now put it back on tawa for about 30 sec, then roll the roti and enjoy!!
Layering-Wrap
Voila!! our finished wrap/roll.
Instant-Grilled-Paneer-Wrap

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Eggless Carrot CupCakes, wholewheat and no butter

What more can be more satisfying than indulging in your sweet craving without the guilt factor! My melt in mouth cupcakes are egg less, butter less, whole wheat with the goodness of carrot which gives it a different kind of sweetness and the spice give a natural warmth!

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I was first introduced with these at a famous cookery show and wanted to try it out. The original recipe called for the basic cake ingredients but I wanted to make it a bit healthy so that I can treat myself with these goodies as often as i can. Having said this, I have these stocked up most of the times as it is easy to just mix it all together and bake. So enjoy this treat.

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Ingredients:

1- 1/4 cup wholewheat flour

3/4 cup sugar

3/4 cup carrot grated

vanilla essence 1/2 tsp

baking powder 1tsp

baking soda 1/4 tsp

1/2 cup curd

cinnamon powder a big pinch

salt a pinch

half cup olive oil or vegetable oil

Method:

Mix all the dry ingredients

Separately mix curd and sugar until mixed. Add oil, vanilla essence and make smooth batter.

Now mix with dry ingredients to the batter.

Fold in carrots and line in mold and sprinkle almond flaked on top.

Bake at 180° for 20-30 min till done.

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Enjoy!!

PS.

All-spice/nutmeg can also be used instead of cinnamon.

Sugar can be adjusted to taste.

Don’t omit the salt as it balances the spices and sweetness.

Carrots can be replaced by peeled and cubed apples.

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Pesto Elbow Macaroni

Pesto elbow macaroni is delicious and so cheesy.

One of the healthiest core ingredient is pesto which can be used in a variety of dishes. That lovely fragrance of fresh basil churned in with olive oil can bring life to any dish. Here I have used pesto to make elbow macaroni. Frankly any type of pasta works well with this sauce, easy to prepare and delicious to eat.

For pesto recipe click here

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Directions to make pesto elbow macaroni-

Ingredients:

1 cup pesto

2 1/2 cups boiled macaroni

1/2 cup french beans(1 inch pieces)

1/2 cup carrot(1 inch pieces)

1/2 cup mixed bell pepper( Red, Yellow & Green)

Cheese to top

Salt & pepper as per taste

Method:

Saute all vegetables in 2 tsp olive oil until slightly  charred.

Now add salt and pepper as per your taste.

Add pesto & cheese.

Mix  in macaroni and top with cheese.

Serve hot!!

If you like this recipe please like it and leave your valuable comments. You can follow my Facebook page to join me in my food journey. If you wish to replicate this recipe please link back to this post.

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