Instant Brinjal chutney / Baigan Ki Chutney...One pot Recipe

Hello friends,

Namaskar....

How are you !! I hope...you are fine and healthy.

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am sharing an instant recipe of "Brinjal" a very favourite and nutritious vegetable of people...that is "Brinjal chutney". 

# It goes well with chapattis, Parantha, poori and specially with rice. Just add this brinjal chutney in the rice with dal or as plain...you will get heavenly taste.

# Let us start the recipe of "Brinjal chutney"

# Prep Time...5 minutes.

# Cook Time....18 to 20 minutes

# Servings...4

# Cuisine... Indian

# Course....Side dish / dry curry

# Ingredients For The Recipe...

1. Brinjals.... 500 gram

2. Tomatoes....200 gram

3. Oil....5 Table spoon

4. Cumin seeds...1/2 Tea spoon

5. Mustard seeds...1/2 Tea spoon

6. Asafoetida...1/4 Tea spoon

7. Turmeric powder...3/4 Tea spoon

8. Coriander powder...1 Table spoon

9. Kashmiri red chilli powder...1 Tea spoon

10. Salt to taste....1 1/2 Tea spoon

11. Amchur powder...1/2 Tea spoon

12. Garam masala....1/2 Tea spoon

13. Lemon juice... half Lemon

14. Some fresh coriander leaves

15. Chopped green chillies....2 Table spoon

16. Chopped ginger...1 inch or 2: Table spoon

#  Method Of Making....

#  Firstly wash the brinjals and tomatoes well in the water and keep aside.

# Then chop the tomatoes roughly with 2 green chillies and half inch ginger.

Either grind it in the mixer jar or roughly grind in the chopper like the following picture..

The purpose is to make its rough tomatoes puri because mini chunks of tomatoes, green chillies and ginger tastes yum.

You can make its fine tomatoes Puri as choice.

# Then place the pressure cooker with oil on the full flame.

As the oil heats up....add cumin seeds and mustard seeds to crackle along with asafoetida.

Add turmeric powder, coriander powder, kashmiri Mirch powder, amchur powder and saute it for 30 seconds.

Add tomatoes puri with salt and mix it well with spices.

# Stir and cook it seperates its oil.

# Now just peel the skin of Brinjals and cut them in small pieces and directly put in the pressure cooker and mix well with the tomatoes gravy.

( If we cut the brinjals previous....it can turn black...Or if we dilp them in the water... it can absorb water.... that is not needed for the chutney.)

# Then add 1 Table spoon ( khaane wali chammach ) water only in the pressure cooker and cover the lid and cook it on the high flame till 3 minutes only.....just fill it with the steam.

Off the flame and let it pressure down by itself.

The purpose is to release its own moisture and water. It will help in cooking without adding more water..and avoid this from burning in the bottom.

# Now you will find perfect moisture without sticking in the bottom.

# Then again cook it on the slow flame for 5 minutes and off the flame.

Let it pressure down by itself.

# This Time...you will find the brinjals cooked well and soft.

# At this stage...mash the brinjals with the help of a potato masher well in warm.

# Finally...again cook this brinjal chutney for 3 or 4 minutes on the medium flame for a fine texture and taste.

# Lastly add lemon juice, garam masala, coriander leaves, little chopped green chillies and ginger.

Off the flame and take out in a container.

In this way.... Instant and delicious brinjal chutney is ready to enjoy.

Just garnish it with fresh coriander leaves, slit green chillies and julians of ginger as choice.

# Note....

#  For making this brinjals chutney....more tempting and spicy....you can add a Tadka with 1 spoon oil adding cumin seeds, half pinch asafoetida, green chillies and ginger.

# Cut the brinjals just before adding in the pressure cooker.

Thanku Friends,

Thanks again.

If you like my way of cooking.... please give your feedback.

 

How Long To Keep Fresh Lemons, Green Chillies And Ginger / How to store green chillies, ginger and lemons / Method and Hari Mirch, Adrak Aur Neembu ko lambe samay Tak Taaja Rakhne ke Sateek Tarike

Hello friends, 

Kaise hai Aap ? I hope that you are fine and healthy.

Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Today I will share with you some tips that are very useful in daily ways and it will light your daily kitchen work.

#   These are..".How to keep fresh green chillies, ginger and lemons for a long time."

Friends..... Early in the morning, we need ginger  for making our favourite "Ginger Tea"

It makes our day complete.

If you find fresh ginger...peeled and stored...just take out and make your tea....it is very pleasant.

For making curries, chutney, Chole and soups...we need ginger. Bites of ginger makes the dishes very yummy.

#  In the same way.... We need fresh green chillies in our curries, dal, chole, chutney etc.

Specially...its small bites enhances the taste of any meal.

In place of red chilli powder... green chillies are a healthy substitute.

#  Lemons are very healthy and is added to enhance the taste of the dishes.

Lemon water is the best consumption to improve the immune system.

Lemons can be used in place of " dry mango powder" as a healthy version.

#  Let us start the ways to store these Lemons, Green chillies and Ginger...

# How to store "Green Chillies".....

Wash the green chillies well in the water. Wipe them with a clean cloth. Let them dry under the fan.

Make sure... No moisture is there.

Then remove its stalks ( danthal ) by your hands... without using a kitchen scissor.

For safety.... you can use the gloves.

Take a air tight container.... spread a napkin paper in the bottom. Spread the green chillies and cover them with other napkin paper.

Just close the lid tightly and transfer it in the refrigerator.

When ever you need... open it and use without any tension.

#  Note.....

1. You can use few drops of oil for wrapping he green chillies. It will make them bright.

2. After a week... change the napkin paper and clean its moisture.

And in middle....if you find drops of moisture...just clean it with a clean cloth.

#  How to store.... 'Lemons For A Long Time"

Wash the Lemons well. Wipe them with a clean cloth and let it dry completely under the fan.

The following are few methods through which you can keep fresh lemon...

1. Firstly, cut some pieces of a newspaper.

Take a  lemon and wrap it in this paper tightly.

Just wrap each lemons in this way.

Take an air tight container.... place them all and transfer it in the refrigerator.

When ever you need.... take a wrapped lemon and use it.

2. The second method is that..take few drops of oil.....wrap it over the Lemons well...place the Lemons in a air tight container. Transfer it in the refrigerator.

3. Just fill a container with some mineral water with a little vinegar....

Add Lemons and transfer it in the refrigerator.

4. You can use a ziplock bag for placing the lemons...but make sure that there should be no air.

5. Just squeeze the juice of lemons.

Fill it in the ice tray and store it in the form of cubes.

When ever you need...take out the cubes like ice cubes and enjoy.

6. You can fill the juice of lemons in a bottle but it should not be transparent.

It can react with the light.

In the above methods....You can make the choice.

Besides the above mentioned methods you can store the Lemons fresh in a paper Bag also but till one week only.

Just fold the paper bag well.

#  How to keep fresh 'Ginger" for a long time....

Wash the ginger well. Clean its moisture with a clean cloth. Make it dry completely under the fan.

After make it dry again under the sun light for 10 minutes so that no moisture should be there.

After that.... seperate the ginger and peel it with the help of a knife, spoon or peeler.

Then take a air tight container. Spread a napkin paper in the bottom.

Place ginger cubes. Cover it with a napkin paper again.

Close the lid tightly and transfer it in the refrigerator.

When you need....just take out in the refrigerator and enjoy.

In this way....you can keep fresh " Lemons, Green Chillies And Ginger" for the long time.

Thanku Friends,

If you like my Tips.. please give your valuable feedback through comments.

Thanks again.

Mint powder / Puddina Ka Powder / How To Make Mint Powder At Home Maintaining Its Green Colour

Hello friends, 

How are you !! I hope....you are fine and healthy.

Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am sharing..."How to make Pure Mint Powder At Home"

# Mint is a green colour herb which is very aromatic and fragrant. It improves our digestive system and saves us from the heat of the Sun.

You can use it in making....

 Mint raita

Mint Rice

Mint chutney

Mint Curry

Mint Jaljeera

Mint Pani Poori Masala

Mint snacks like mathri, chips, Kurkure etc.

Mint Parantha etc.

# Specially in the summer only, Mint /  Puddina comes in the market. It is not available for the whole year. So we can store it easily for more than one year by drying out in the summer.

# If we prepare it at home....we can get its pure form and it is very cheap for us.

Let us know the correct method of making "Mint Powder At Home'

# Mint Powder is prepared in three ways. 

1. Drying out in the shadow at home under the fan or just leave it in a strainer on the counter.

It will take 36 to 48 hours. Two days are sufficient.

2. Drying out in the Sun light ( Dhoop ). It will take 1 day only.

3. Drying out in the microwave. It will take 5 or ,6 minutes only.

# The best method is that mint should be drying out in the shadow because it maintains its natural green colour and saves its beneficial properties more.

If it is raining outside then you can microwave the mint.

The method is very easy and simple...

Just wash the mint properly in an open water and place it on the strainer.

As it becomes moisture less. Spread it on a micro safe plate and place it in the microwave.

for 3 minutes.

Open it and stir the mint leaves and again microwave it for 2 1/2 minutes more.

Now mash the Mint leaves with your hands or in the mixer jar. Strain it.

In this way.... your Mint Powder is ready in no time.

# The Method Of Making Mint Powder In Shadow is as follows..

# Take the bunches of mint leaves...open it and check if any impurities are there.

# Collect its leaves only by plucking by hands.

# Just wash the mint leaves properly till flows clean water. Then place it on the strainer or soup chalne.

Just notice...that water should be completely drained out before spreading it on the cloth.

No moisture should be there.

This is an important tip to maintain its green colour.

Then spread the mint leaves on a clean cloth or you can leave it on the next strainer....just stirring it 2 times.

# When you see that Mint leaves are dried.. transfer it in a strainer back or cover the mint leaves with a thin cloth before sleeping.

# Next day.....as you find the leaves crispy... mash them at your palm with the help of your fingers. It is done easily and you will feel delighted smelling its aroma.

The next option is that you can grind it in the mixer jar.

# Now sieve it in a soup strainer or wheat flour strainer.

# In this way...."Mint Powder" is ready.

Just see....how beautiful, pure and natural colourful mint powder can be prepared at home easily and in no time.

Thanku Friends,

Thanks again.

Halwais Style Kachori Wali Aloo Ki Sukhi Sabji / Aligarh ki Prasiddh Kachori Wali Aloo Ki Sukhi Sabji / Dry Curry Of Potatoes with Kachori.... spicy and tangy potatoes curry with a special way...

Hello friends,

How are you !! I hope...all is well at your side.

Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am present with a very famous recipe of potatoes. This is a "Kachori Wali Aloo Ki Sukhi Sabji". It is specially served with Kachori in Aligarh. 

# It is so... delicious that you can have it with daily chapattis, Parantha and poori.

When ever you want to eat something spicy and tangy or something special curry....then just make this potatoes curry and get delighted.

# This potatoes curry is prepared in a different special way.  "The Method Of Making" makes it special. 

 #  Let us start the recipe of...

 " Halwai Style kachori wale Aloo Ki Sukhi Sabji "

# Prep Time...10 minutes

#  Cook Time.......15 minutes

#  servings.....4

# Cuisine.... Indian

# Course...Main / Breakfast / side dish

# Ingredients For The Recipe....

1. Potatoes...500 gram

2. Oil...4 Table spoon ( mustard oil )

3. Salt to taste...3/4 Table spoon

4. Asafoetida...4 pinch

5.Turmeric powder...3/4 Tea spoon

6. Coriander powder...1 Table spoon

7. Red chilli powder.....3/4 Tea spoon

8. Garam masala...3/4 Tea spoon

9 Chopped green chillies....2 Table spoon

10. Chopped ginger....1 Table spoon

11. Chopped coriander leaves....2 Table spoon

12. Kasoori methi...1/2 Tea spoon

13. Amchur powder...1 Table spoon

#  Method Of Making...

# Firstly, wash the potatoes well in the water for 5 to 6 times. Dip them in the water.

# Just cut the potatoes  roughly in thick cubes without peeling its skin. If you see any impurities like black spot etc. then seperate it.

Again dip these pieces of potatoes in the clean water.

# Place the pressure cooker with oil on the medium flame.

As the oil heats up well...add 2 pinch of Asafoetida and cumin seeds to crackle.

Add kasoori methi along with.

Add half spoon chopped green chillies and ginger in this oil and saute for a nice flavour.

Add turmeric powder, coriander powder, half red chilli powder, half garam masala and half amchur powder.

Add potatoes with salt and mix it well with its spices.

# Add 200 ml.water in the potatoes.  Cover the lid and cook the curry for 2 whistles on the high flame and 5 minutes on the slow flame.

# Off the flame. Let the pressure down by itself.

# Just open the lid...you will find it soft and mashy.

# Place an iron kadhai on the medium flame...just transfer these potatoes in it.

# Add other half spices like....red chilli powder, garam masala, amchur powder, chopped green chillies and ginger.

Mash the potatoes with spoon mixing in the spices.

Add little water....50 ml. and cook it again for 4 or 5 minutes.

# Lastly add... fresh coriander leaves and mix.

# In this way..."kachori wale Aloo Ki Sukhi Sabji" is ready to enjoy.

Just serve it hot with hot kachori and raita.

#  Things To Consider..

1. When you eat this curry...you would find it very delicious and luscious.

It is amazing in taste and texture both.

Veggies peel are more healthy for us.

2. You can add coarsely grinded 4 cloves and 10 black peppers at the last cooking for an extra flavour.

3. Just adjust the spices like red chilli powder etc. accordingly for children and senior members of your family.

Although the measurement which I added...is perfect.

4. If you don't have iron kadhai....does not matter....just cook it in the pressure cooker with the same process.

Thanku Friends,

If you like my recipe... just give your valuable feedback.

Bye and take care.

Halwais Style Famous Kachori of Aligarh / Aligarh Ki Mashhoor Kachori Banane Ki Vishesh Vidhi... Super crunchy and luscious recipe

Hello friends,

How are you !! I hope...you are fine and healthy.

Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Friends.... today I am sharing a super tasty and famous "kachori" recipe of Aligarh.

Here in Aligarh..... people are very fond of eating these Kachori. They enjoy it in the breakfast to lunch.  On holidays.... people like to eat it either at home or from the market.

#  If you visit  to Aligarh...you can see lots of kachori shops here and there in the morning and in the evening....you will find samosas, tikki, pani poori, fritters etc.

# The speciality of these Aligarh Famous Kachoris is that it is fried in two times and little big in size.

It is enjoyed with a special dry potatoes curry and with a special raita.

Let us start the recipe of "Aligarh Famous Kachori"....

# Prep Time...15 minutes

# Cook Time...5 minutes a piece

# Serving....3 to 4

# Cuisine... Indian

# Course....Main / breakfast

#  Ingredients For The "Kachori"

# Ingredients For The Kachori Dough...

1. Wheat flour....250 grams

2. Ghee or oil moen....2 1/ 2 Table spoon

3. Salt to taste....1/2 Tea spoon

4. Water for kneading.....160 ml.

5. Sufficient oil or ghee for frying

#  Method Of Making....

#  Firstly sieve the wheat flour in a pan.

Add salt and moen ( ghee or oil  as choice ) in the flour.

# Mix well by rubbing with the fingers so that it could form a little ball by pressing with your palm.

This method of mixing oil in the flour will bring crispiness in kachori while frying.

#  Add water in the wheat flour and make a little tight dough like chapattis and Parantha.

Cover it with a plate for 20 minutes.

# Ingredients For The Kachori Fillings..

1. White urad dal....80 gram

2. Salt....1/ 2 Tea spoon

3. Asafoetida....2 pinch

4. Red chillie powder...1/4 Tea spoon

5. Fennel seeds powder....1 Table spoon ( saunf )

6. Garam masala...1/2 Tea spoon

7. Amchur powder...1/2 Tea spoon

8. Pinch of baking soda ( optional )

9. Water for soaking dal...70 ml.

# Method Of Making...

 

#  firstly wipe out  the urad dal with a clean cloth and then grind it in the mixer jar coarsely ( dardari ). It is called 'Dhaans' in desi style by our mothers.

# Mix the water and spices in urad dal and let it rest for 20 minutes. It will get soft and fluffy.

#  Now kachori dough and kachori filling is ready to make kachori.

# Divide the flour dough in equal size like chapattis and Parantha.

250 grams aata makes 10 to 11 kachori.

Make the balls of aata smooth on your palm and cover them with a plate.

#  In the same way,  make ready the filling of urad daal.

Either make the balls of dal or let it remain in the form of dough as choice.

Just take a little portion and fill in the balls of dough like normal way.

# Now everything is ready... dough and filling for the kachori.

# Heat a kadhai with oil on the high flame.

Mean while...take a ball and fill it with little dal... make it round and roll it.

These Kachori are little big in size.

# As the oil heats up well at smoking point like poori...

Just check it dropping a little bit...if it comes above then it is okay.

Just drop the Kachori in the oil...as it becomes fluffy... immediately flip it to the other side.

And as a raw form...just take out the kachori in a plate..... 2 minutes are sufficient.

# ( In this way....you can make few kachori as raw and fry them at the time of serving. )

Now press the raw kachori from the both sides by a flat spoon or with the roller ( belan ) and drop it in the oil again and fry on the medium flame till crispy.

It will take 3 minutes.

In this way, "Super crispy famous kachori of Aligarh" are ready to enjoy.

Serve hot with the dry potatoes curry and raita.

#  Things To Consider...

1. Knead the soft dough but little less than  Parantha dough.

160 ml.water in 250 gram wheat flour is sufficient.

70 ml  water in 80 gram urad dal powder is sufficient.

2. Just remember the dough consistency and fillin consistency should be the same..tight or soft.

By doing so... there is no chance of crackling the Kachori while rolling and frying both.

3. You can make the urad dal filling with fried gram flour too as optional way.

You can soak the urad dal directly like khasta kachori as choice.

4. While frying the Kachori at the second time.... Fry it on the medium flame and take out its extra oil in the kadhai or in a plate then serve it.

Theses Kachori don't absorb oil but looks oily.

Thanku Friends...

If you like my recipes.... then share your valuable feedback with me.

See you soon with a delicious and healthy recipe again.

Spinach paneer Cofta / Palak Paneer Cofta Curry.... Very soft and fluffy Cofta without bread, potatoes, corn flour and all purpose flour

Hello friends,

How are you !! I hope...you are fine and healthy.

Namaskar..

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am present for my dear visitors and friends with a delicious and nutritious Curry of "Spinach And Paneer Cofta".

# I am making it in a traditional way of our mother and grandmother. It is a desi style recipe without using all purpose flour, corn flour, potatoes and bread slices.

# I am sure that you would like and try it.

# Let's start the recipe.

# Prep Time....15 minutes

# Cook Time.....25 minutes

# Servings...3 to 4

# Cuisine.... Indian

# Course....Main / lunch and dinner

# Ingredients For The Recipe

# Ingredients For Making Paneer Cofta...

1. Paneer....110 gram

2. Gram flour...2 Table spoon only ( besan )

3. Pinch of baking soda only

4. Salt....1/4 Tea spoon only

# Ingredients For The Spinach Gravy..

1. Spinach...2 bunches

2. Tomatoes .... 4...200 gram

3. Ginger ... 1/2 इंच

4. Green chillies.... २

5. Oil or ghee ... 4 Table spoon

6. Pinch of asafoetida

7. Cumin seeds .... 1/2 Tea spoon

8. Coriander powder.... 1 Tea spoon

9. Red chillie powder ... 1/2 Tea spoon

10. Garam masala ... 1/4 Tea spoon

11. Lemon... Half Lemon juice

12. Coriander leaves.....2 Table spoon for garnishing

13. Chopped tomatoes....for garnishing ( optional )

#  Procedure For Making... "Palak Paneer Cofta Curry"

# Firstly keep the ingredients ready for the curry.

Wash the spinach well in the water and let it boil openly in a deep pan on the Full flame.

It will take 4 minutes.

The purpose is to blanch it only for maintaining its green colour.

# As the spinach is get boiled... immediately drain out in a strainer and pour the cold water over it for checking its cooking.

# Make the puree of spinach in the mixer jar and keep aside.

# Now roughly chop the tomatoes, ginger and green chillies.

Grind it in the mixer jar and keep aside.

# Then crumble the paneer with hands.

Add gram flour, pinch of baking soda and very little salt in the paneer.

Grind it in the stone roller ( called silbatta ) with hands.

It will make the Cofta dough smooth.

You can make the Cofta dough grinding in the mixer jar too.

Other option is that...grate the paneer and add besan, baking soda and salt.

Make it smooth with the help of your palm.

# Divide the Cofta dough in equal size.

You will get 10 balls of medium size.

# Heat a Kadhai with sufficient oil on the high flame. 

As the oil heats up well...just fry all the paneer balls dropping one by one at the medium high flame.

Take out the Cofta in a plate.

# Now Cofta and both puree are ready to make the curry.

Just heat the kadhai with oil. As the oil heats up...add cumin seeds and pinch of asafoetida to crackle.

Add turmeric powder, coriander powder, red chilli powder along with tomatoes puree.

Cook it till the gravy seperates oil.

# Then add spinach puree and let it cook for 5 minutes covering a plate for a nice taste and texture.

Add the desired water ( 200 ml. ) In the gravy and cook it for minutes.

# Now add paneer Cofta and again cook it for 4 to 5 minutes and cover it.

Lastly add garam masala and lemon juice as taste, mix it and cover it.

# After some time...you will find paneer Cofta very soft and fluffy.

Adjust the consistency of gravy... Paneer Cofta are soaking.

In this way, "Delicious Spinach Paneer Cofta" is ready to enjoy.

Garnish the curry sprinkling coriander leaves or finely chopped tomatoes and green chillies.

#  Things To Consider...

1. We have added gram flour in the paneer which makes the Cofta fluffy and avoids from crackling.

Don't put much besan.... otherwise it can be little hard.

2. We have added pinch of baking soda for making the Cofta more soft and fluffy.

You can avoid it as choice.

Just remember... pinch of baking soda is sufficient.

3. You can make the curry more easily by grinding spinach and tomatoes masala altogether.

Just fry it well till it seperates oil...and cook it with the same process.

Thanku Friends,

If you like my recipes then like and share it.

Thanks again.