Bhagara Baingan/ Eggplant Curry/ Brinjal Bharta/ Indian vlogger Rumana In UK ||

Hello everyone. Hope you all are doing well. It's been so long i uploaded any video. My new job and house chores kept me so busy, I dint got a chance to sit and edit the video to upload it on YouTube.. Since we all are going through this tough time of #self #isolating. I thought it's a best time to utilise the ample amount of time what i have in hand to pursue my passion again. Hopefully I'll follow my passion and commit myself to post videos as regularly as possible..

Here is bring you a very easy and delicious recipe of Bhagara Baingan or you can called it as a Whole eggplant curry. It's totally a very different recipe from a traditional Bhagara Baingan . I do cook varieties of eggplant curries and this is one of them. I'm sure once you try this dish you'll fall in love it as me.. Do try and let me know your opinion in comment's below.. XX

Click on the link to watch the recipe.

Ingredient's.

8 to 10 eggplants

1 large onion

3 large tomatos

1tbsp ginger garlic paste

1tsp red chilli powder

2tsp coriander powder

1/2tsp turmeric

1tsp garam masala

2 dry red chillies

2 whole green chillies

few curry leaves

1/2tsp cumin

1/2tsp mustard seeds

1tsp coconut oil (optional)

1tsp dry manago powder

Salt to taste

3tbsp cooking oil.

Fresh chopped coriander leaves for garnishi

Moong Dal Kachori.

Moong Dal Kachori is a easy to make and very very tasty to have with hot cup a tea for a breakfast or as a evening snacks. This recipe is sitting in my draft from ages, Since the climate is getting cold here so I think it's a right time to post this recipe.. I have taken this recipe from NishaMadhulika.com and thanks to her for such a awesome recipe. Do try and let me know.

Ingredient's For Filling.

1cup moong dal (soaked for 2 hours)

1tbsp finely chopped ginger garlic

2 finely chopped green chillies

Pinch of Hing

1/2 tsp fennel powder

1/2 tsp cumin

1/2 tsp dry mango powder

1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilli powder

2tbsp oil

Salt to taste.

Ingredient's For Dough.

2 cup Maida (all purpose flour)

1/4 cup oil

Salt to taste.

Cooking Method.

Take maida in a big bowl, add salt and oil and mix well. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much. Cover the dough and keep it aside for 15-20 minutes to set. Meanwhile prepare stuffing.

Stuffing:

Coarsely ground the soaked moong dal. Set it aside, Preheat pan and add 2tbsp oil in it. When oil is hot, add cumin seeds and saute for while. After sauteing cumin seeds add hing, green chilly, red chilli powder, coriander powder, ginger garlic, fennel powder and saute the spices for few minutes. Now add grounded dal, salt, garam masala and dry mango powder. Mix all ingredients really well. Stir constantly and cook dal until it dries. Take out the roasted dal in a bowl and allow to cool. 

Take little amount of dough, equal to size of lemon, and roll to a round shape. Take one dough ball and flatten it with help of your fingers giving it a shape like bowl. Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing. Likewise prepare all kachoris. 

Preheat a enough oil in a deep frying pan for frying kachoris. Oil should be medium hot for frying kachoris and now roll the stuffed dough ball with your hand or fingers gently into thick kachori. Place the kachori in medium hot oil for frying. Place as many kachoris as possible in the wok at one time. Flip the side when kachoris turn puffy and are slightly brown from beneath. Keep flipping the kachoris and fry until they turn golden brown in color. Keep the flame low and medium, to get crunchy and crusty kachoris. Place the fried kachoris over a plate with absorbent paper. Likewise fry all kachoris.

Serve kachoris with green coriander chutney or sweet chutney or you can even eat them as it.

Pav Bhaji (Mumbai Street Food)

Pav Bhaji.. Yet another Mumbai's famous street food. As I have mentioned in my last post that what ever the street food we want to eat here. I have to cook at home only.. So I have been trying out many recipes on every weekends so that we don't forget the Indian famous street food. When I had been to Mumbai for the first time may be in 1998, there one of my friend had taken me to have Pav Bhaji. Belive me I din't like it at all and she felt bad. To keep her heart I had just eaten few bites.. The main reason was I use to think alot that whether he has washed his hands or not and he is looking clean or not.. That's where I use to stop myself to eat anything on streets. Then again I had gone to Mumbai form my office work and everybody forced me to have Pav Bhaji and I really don't belive myself I ate the full plate, it was so tasty. After that when ever I go to Mumbai I always eat Pav Bhaji everyday. Nowadays I don't think that much, but still I see people around and my H keeps telling me just eat don't look around..

Nowadays everything has become so easy to cook at home, so only we don't prefer to go out and eat specially street food. I keep trying many street food recipes which my H will miss because of me.. Never mind it is always good at home rather then eating out... Though this dish takes a little time and effort but it is worth waiting and I don't have pav buns in my picture but we had it with pav only. Because the pav was vanished while I was taking pictures.. Do try this dish and enjoy :)

Ingredient's

2 medium potatoes, peeled and diced

1 cups chopped cauliflower, 1/2 cup chopped green beans

1/2 cup peas, 1/2 cup chopped carrots, 1/2cup chopped cabbage

2 green chilies chopped

2tbsp ginger garlic paste

3 medium tomatoes, 1 large onion (finely chopped)

1/2tsp red chili, 1/2tsp turmeric, 1/2tsp coriander powder

1tbsp pav bhaji masala

1 tablespoon fennel seed powder (saunf)

1tsp dry mango powder

1/4 cup chopped coriander leaves

2tbsp butter, 2tbsp oil

Salt to taste

6 pav buns.

For Garnish:

1 medium chopped onion

few chopped coriander leaves

Few pieces of thinly sliced lemon

2tsp butter.

Cooking Method:

Boil all the vegetables with 1½ cup of water in a pressure cooker for 2 to 3 whistle. Don’t add too much water, just enough to cook.

After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.

Heat the oil and butter in a frying pan over medium heat. Add onion and saute for 1 to 2 minutes. then add tomatoes, green chilies, coriander, and ginger garlic paste and sauté for 2-3 minutes until they are soft.

Next add the red chili powder, fennel powder, turmeric, coriander powder and pav bhaji masala, mix them well and cook till the raw smell goes. Now add mashed vegetables. By using you wooden spoon, simultaneously mash and stir all the vegetables for 5 minutes. Add salt and stir-fry for another minute. Add about ¼ cup of water or as needed, and let it cook for a minute.

Turn off the heat. and add dry mango powder, mix it well

Toast the pav bun on tava using butter over medium heat until buns are golden brown from both sides.

Serve hot toasted buns with bhaji, garnish with chopped onion, coriander leaves, butter and sliced lemon.

Panchmel Dal, Panchratna Dal (Mixed lentil curry)

The Panchratna Dal is also known as Panchmel Dal and is a part of the rich Rajasthani Cuisine. It is a protein packed meal as it contains the goodness and nutritive qualities of 5 different lentils. I have changed this recipe a little and the results were a delicious, aromatic dal, which has become my favourite dal ... I got this recipe from a tv show called Health mange more in FoodFood channel.. This channel has become my all time favourite now, when ever i have nothing to do i watch this channel and get some unique and delicious recipes and try to cook in my way... I have many recipe yet to try. I'm waiting for the right time to cook. :) 

Ingredients

1/3 cup chana dal, 1/3 cup toor dal
1/3 cup moong dal, 1 tbsp urad dal, 1 tbsp whole moong
1 onion, 2 tomatos, 2 green chillies (Chopped finely)
3tsp chilli powder, 1/4tsp turmeric powder, 1tsp coriander powder, 1/2 tsp garam masala
3 garlic cloves
10 curry leafs
1 tsp cumin seeds
a pinch of asafoetida
2 tsp dried mango powder
3 tbsp ghee
Salt to taste

Cooking Method
Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. Heat the ghee in a pan and add the cloves, curry leafs, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the onion and tomatos, fry till the tomatos are soft. Then add the prepared masala paste and sauté for 1 to 2 minutes. Add the cooked dal, amchur, and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

Punjabi Baingan Ka Bharta (Punjabi Style Eggplant)

Punjabi Baingan Bharta is just one of the several versions of eggplant bharta there are in Indian cooking. Bhartas are largely north indian in origin and made from all sorts of vegetables. I can eat this bharta any time of the day with roti's. There is one more version of bharta which i have learn from my SIL , but my hubby prefer this version. This version of baingan ka bharta is really easy to make. Serve it with hot chapatis. Or as a side dish. 

Ingredient's
3 medium-sized eggplants

2 onions, 3 green chilli and 2 tomatos, chopped fine 

1tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilli powder

8 curry leafs
1/2 tsp cumin seeds, 1/2tsp mustard seeds, 1 tbsp ginger garlic paste
2 tbsps finely chopped fresh green coriander

1tsp dry mango powder

Salt and Oil as per req

Cooking Method

Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use. Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds, mustard seeds and curry leafs cook till the spluttering stops. Add the onions and green chili and fry till soft. Add the ginger garlic paste and all the masala powder, except dry mango powder, fry for 1 minute. Add the tomato, stir well and cook for 3-5 minutes. Sprinkle a little water if needed. Now add the eggplant, dry mango powder and salt, mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat. 

Serve hot with Chapatis or Rice. 

Baked Stuffed Capsicum

Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years by the people of the tropical Americas, and are now cultivated worldwide. Some of the members of Capsicumare used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chilli pepper, red or green pepper, or sweet pepper in Britain, and typically just capsicum in Australian, New Zealand, and Indian. The large mild form is called bell pepper in the U.S. and Canada. They are called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit). The generic name is derived from the Greek word καπτο (kapto), meaning "to bite" or "to swallow.
Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescensspecies, though a few others are used as well. They are suitable for stuffing with fillings such as cheese, meat or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces. (Sources From Wikipedia)

3 to 4 Capsicum (simlamirch)
2 boiled potatoes
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur) Cashew 4 to 5
Salt To Taste
Oil for frying

Preparation:
Wash the capsicum and remove the inner part of it and apply oil and set aside
In a bowl mash the potatoes, now add all the ingredients with it , mix it nicely , In a fry pan add 2tbsp oil and fry the mixture for 5 minutes. Then take the capsicum and fill the mixture and keep cashew and apply oil on top. Take a baking tray and place the stuffed capsicum, bake in a Pre-heat oven for 30 minutes in 185c.
Garnish the stuffed capsicum with coriander leaves and. Serve hot.