Monday, October 12, 2009

Baigan Ki Chutney-Quick Easy &Tasty

This is a Chatpata Chutney that i ate at my mamis place that made me instantly fall in love with it.When she told me its so easy to make & can b made in about 10mins time with just 2 baigan..i decided that i will making it soon for my family and will also post it soon..i dedicate this recipe to my Dearest Mami...thanks Mami..u rock
  1. Baigan (medium sized) 2
  2. Tomato (medium) 1
  3. Coriander Leaves 1/2 bunch
  4. Tamarind 1Tspn
  5. Tumeric Powder 1/2 Tspn
  6. Salt to taste
  7. Methi 1Tspn
  8. Mustard seeds(Rai) 1Tspn
  9. Maash ki daal 1Tspn
  10. Green Chillies 5
For The Bagar:
  1. Curry leaves few
  2. Mustard seeds 1Tspn
  • Heat 2Tbspns oil in a kadai and fry rai,methi and maash ki dal for a minute.
  • Now add tomato and baigan cut to small pieces.also add green chillies,turmeric powder and salt.
  • Cook till Baigan and tomato become a little tender.Finally add coriander leaves.
  • Grind to paste with tamarind.Keep aside.
  • Heat little oil abt 4Tspns add mustard seeds and curry leaves,fry till the curry leaves become a little crispy,Add this to the baigan paste.
Combination: Tala hua Gosht ,Idly.

Wednesday, September 30, 2009


I learnt this dish from my the credit goes to her..I have made a few variations to suit my taste..i bet this is the best dalcha u would have ever tasted,Its a hit with my family n all my friends..whenever i happen to make it i share the half of it with one of my goes the recipe ...
  1. Kaddu Medium sized(cut into diamond shaped pieces)
  2. Meat with bones 3-4
  3. Chane ki dal 1 cup
  4. Tamarind 2 handfuls(soak in water)
  5. Tomatoes 3-4
  6. Onion 1 big
  7. Loung3,patta 2 1inch pieces
  8. Curry leaves handful
  9. Red chilli powder 2Tspn
  10. Turmeric powder 1/2Tspn
  11. Ginger-Garlic paste 2Tbspns
  12. Garam masala powder 2Tspn
  13. Coriander leaves handful
  14. Green chilles 6
  15. Salt to taste
  16. Oil 4Tbspns
  • Pressure cook chane ki dal separately later grind it a semi liquid form(if u like whole chane ki dal u can simply use dal ghotni)
  • Now heat oil in a cooker,add loung n patta fry for a minute.
  • Later add onions sliced finely along with green chillies.
  • Fry until light brown and then add ginger-garlic paste...n fry till the paste turns golden brown.
  • Add the curry leaves,mutton bones along with salt,red chilli powder and turmeric powder.
  • Also add the tomatoes cut finely.
  • Add about 2 cups water and pressure cook for 12 mins.
  • Now add kaddu and pressure cook again for 5 minutes(about 3 whistles)
  • Add the ground dal to it along with Tamarind water.
  • Add coriander leaves and let it boil.
  • Finally add garam masala powder,some more salt to taste.
  • U can also add lime juice if u want it to be more tangy.
PREFFERED COMBINATION:Bagara khana-Sem ki phalli Gosht-Dalcha.
I made Dalcha with bagara khana and dum ka gosht .I have already posted Dum ka Murgh recipe on my blog but i tried with gosht instead of chicken...n its a superb combination to try ...hope u all will love this combination.

Friday, January 30, 2009


Hi friends back with a new recipe again..this i learnt my from my mom-in-law,i used to have it with full farmaish with atleast 5 rotis all for my self.Here winter has almost ended n we have had this dish on every weekend.Nihari is a traditional recipe and u will love every bit of it.Its made of goats trotters and is in a soup form.Traditionally in the past or say even now most of the people make it by boiling it on low fire over night ..and the result is awesome u must try this way atleast once.You can also pressure cook the meat.Coming to the recipe u will need a special masala called potli ka masala that is easily available in all indian and pakistani stores..or you can also look for nihari masala or paya masala.Hope u all will love this traditional recipe... INGREDIENTS: STEP 1
  1. Goats legs(paya) 12
  2. Onion (medium) 1 sliced finely
  3. Green chilles 8-9
  4. Ginger-Garlic paste 3Tbspns
  5. Red chilli powder 2Tspns
  6. Turmeric Powder 1/4Th Tspn
  7. Mint leaves 1/2 bunch
  8. Cilantro/Coriander leaves 1 bunch
  9. Salt to taste
  1. Onion 1medium sliced finely
  2. Ginger-Garlic paste 1Tbspn
  3. Green chilles 6-8
  4. Red chilli powder 1Tspn(add more if u want it to be spicy)
  5. Turmeric powder 1/4th Tspn
  6. Garam Masala powder1 Tspn
  7. Wheat flour 2handfuls
  8. Potli ka masala(1 packet) or nihari or paya masala 1pack
  9. Fresh ginger pieces(1"inch)
  10. Mint leaves 1/2 bunch
  11. Cilantro/Coriander leaves 1 bunch
  12. Salt to taste
  13. Oil for cooking
  • Pressure cook the paya with step 1 ingredients and enough water for 45 minutes along with potli ka masala till tender(tie your potli ka masala in a small muslin cloth) or You can cook on low flame in a vessel till the meat condenses(keep adding water if the water evaporates).
  • Now heat about 4-5Tbspns of oil in a big vessel.
  • Add the sliced onions along with green chilles ,when the onions turn golden brown in colour add the ginger-garlic paste along with fresh ginger pieces.
  • Also add red chilli powder,turmeric powder,salt,garam masala.
  • Now add wheat flour and fry well till it gets properly roasted..all this while cook on low flame or you will burn your maslas.
  • Add the step 1 condensed meat along with its soup.Also add nihari masala/paya masla if u dint add your potli ka masla in the step 1.
  • Add enough water so that the consistency of the nihari is soupy.
  • Add mint and coriander leaves and boil for some time.
Serve along with hot parathas or nan.