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BANGAN KA HANDI BHURTA

BANGAN KA BHURTA
Bangan (Eggplant) has been found to be especially useful in the treatment of colon cancer due to the high amount of fiber found in it. Fiber is important in the treatment of colon cancer because it is a relatively porous nutrient and because of this, as it moves through the digestive tract, it has the tendency to absorb toxins and chemicals that can lead to the development of colon cancer. For best results, individuals who are interested in reducing their risk for the development of color cancer should be sure to include the skin of the eggplant during consumption. Research has found that the skin of eggplant may contain more fiber than the actual eggplant itself.
From my kitchen a very tasty and easy recipe, you can make this in any ordinary pot but I made this in a clay pot because you will find a different taste and aroma of clay pot in bhurta.

INGREDIENTS:

Egg plants2
Onion (chopped)1 medium
Tomatoes2 small
Ginger/garlic (minced)1 tsp
Salt to taste
Crushed red chili1/2 tsp
Red chili powder1/2 tsp
Haldi powder1/2 tsp
Coriander powder1/2 tsp
Coriander leavesfew leaves
Green chilli2
Oil1/4 cup

METHOD:

  • Place egg plants on direct flame as shown in picture and let it cook from all sides by turning its sides, the skin will become black and flaky .You can easily peel off with hand ,but keep in your mind it peel skin as soon as remove from flame.It will give smoky flavor to your eggplant.
  • In a clay pot pour oil and chopped onion ,fry onion till soft and add ginger garlic minced.
  • Stir constantly ,add tomato chopped and all spices.
  • Fry till oil separates ,now add egg plant.
  • Mix with masala and add 1/4 cup water ,cover with lid and on low flame leave it for 10 mins.
  • Add green chillies and coriander leaves ,again cover it and let it simmer for 5 minutes.
BANGAN KA BHURTABANGAN KA BHURTABANGAN KA BHURTABANGAN KA BHURTABANGAN KA BHURTABANGAN KA BHURTA
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JALEEBI PUDDING
I first made this pudding when I was just 13-14 years old. My mother was Kokab Khuaja’s recipe follower and I, with her help made this for the first time. Kokab Aunty is my first inspiration after my mother. She used jaleebi which is a traditional sweet of Pakistan. I experienced different colors of jaleebi in different cities, light golden in Karachi, mostly orange in Punjab and red in Peshawar. But one thing is common in all, TASTE… 🙂

INGREDIENTS:

Milk2 cups
Eggs3
Jaleebi5-6 pieces
Sugar6tsp
Vanilla essencefew drops

METHOD:

  • Beat eggs with hand beater then add sugar and milk ,beat again then mix vanilla essence in it .
  • now in a mold pour the mixture ,in the original recipe its mentioned that we need to soak jaleebi in this mixture for 15 minutes.I am not following this because i do not like very soft jaleebi in pudding ,what i am doing after making mixture of eggs transfer it in mold and then add broken pieces of jaleebi in it .
  • Now place the mold in oven at 160c and bake till knife comes out clean.
  • You can place mold on griddle /tawa and cover with steel plate place any heavy thing on plate and cook on very low flame till perfectly done.
JALEEBI PUDDINGJALEEBI PUDDING
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Gulab Jamun
A very easy sweet dish. You just need few ingredients and within 10 minutes you can make super easy and dooper delicious jamuns. I will tell you the recipe of bread jamun with sugar syrup as well, but today enjoy my favorite snack time recipe.

INGREDIENTS:

Bread slices4
Sugar (grind it)as needed/to taste
Dessicated coconut1/2 cup
Cardamom powder1/4 tsp
Egg1
Mixed nuts(chopped)1/4 cup (optional)
Oil for frying
Milk1-2 tsp

METHOD:

  • Remove the corners of bread and crumble this first. Now add all ingredients and mix well.
  • Dough should be soft and pliable so you can easily make small balls. You can use milk if your dough is a bit dry .
  • Fry these on medium flame because bread cook so quickly and turn their side constantly.
  • Roll them in dessicated coconut and serve hot.
GULAB JAMUNGULAB JAMUN
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Frozen Prathas
These parathas are my “Helper Parathas”, they will help you when you do not want to make Roti or help you when you are late from shopping or work, just grab few and make kebab paratha, khagina paratha etc. I got inspiration from my Family friend, Saista Humiyun she told me that she usually makes 40-50 at a time (super lady 🙂 ) and freeze them.

INGREDIENTS:

Plain flour 1 cup
Wheat flour1 cup
salt1/2 tsp
Sugar1 tsp
Milk powder (optional)1 tbsp
Baking powder1 tsp
Margarine as needed
waterfor kneading

METHOD:

  • Mix flour, salt, sugar (I have not used sugar because my husband do not like sweet taste of paratha), powder milk, baking powder.
  • Make a small well in the flour and add water, start mixing from the center and after mixing knead well.
  • Set aside for 1/2 hour and then make a long cylindrical shape of dough and cut them in equal halves, you can make at least 4-5 parahs .
  • Now roll one parah/ball and spread margarine all over and cut from center, roll as shown in picture below.
  • Roll parah and make a flat circle/roti. Now place this on butter paper or plastic sheet, again make a paratha and place on first one separating by butter paper.
  • Make a stack of parathas in the same way and keep them in a zip lock bag. Keep in freezer in a plate.
  • Your parathas are ready… when needed just fry them in 2 tbsp oil/ghee.
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My mother used to make these makki sweet tikkias. I always loved the sweet taste of jaggrey/shakar. These are very easy to make and very nutritious .In Pakistan you can easily get maize flour from any shop.

INGREDIENTS:

Maiz/ makki flour2 cups
Jaggrey / shakar1 cup
Water1 cup
Cardamom (crushed)2-3
Dessicated coconut 1/4 cup
Nuts (almonds,pistachio,walnuts)as needed
Oilfor frying

METHOD:

  • Sieve maiz/makki flour and set aside.
  • In a pan add shakar in 1 cup of water, let it dissolve and strain this as well.
  • Add cardamom, coconut, nuts and knead flour with shakar water, set aside.
  • Now roll the dough to make a thin flat circle/roti and cut with doughnut cutter.
  • I made small balls and then roll them and fried using 2 tbsp oil.
  • Fry on medium flame and when become crispy and golden place on paper towel, serve hot.
  • You can add powder sugar if you want to increase sugar according to your taste
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Again roses but this time pepperoni roses. I simply loved them, a very easy and delicious snack. Give your bread a twist and make roses 🙂

INGREDIENTS:

Bread doughas needed
Pepperonias needed
Pizza sauceas needed
oilfor greasing
eggfor brushing

METHOD:

  • You can learn how to make dough from ROSE CROISSANTS recipe if you don’t know it already.
  • You just need to roll dough and make a very thin circle.
  • Cut pepperoni in halves.
  • Now cut long stripes of dough. Should be the size of half cut pepperoni.
  • Spread sauce in a thin layer and place pepperoni on dough, rounded shape up wards, place all side by side.
  • Roll firmly with tight hands and then brush egg wash and place on greased backing tray .
  • Bake them at 170c till bread done.
  • You can sprinkle cheddar cheese on sauce as well if you like to.
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Naan Pizza
In our country we can get naan bread very easily. I am giving you time saving pizza recipe again, just go and get raw naan bread from any bread maker (tandoor) and search in your fridge what you can use for topping and bake it…:) I have done the same, I used bbq sauce for different touch and it was very successful.

INGREDIENTS:

Naan bread (shop bought)2 paras
Chicken tikka as needed
Cheeseas needed
Capsicum1 medium
Tomato1 medium
Pizza sauce as needed
Barbeque sauceas needed
oilfor brushing

METHOD:

  • Very simple to make this pizza just bring naan bread from market and grease pizza pan.
  • Roll the bread and place on pan.
  • Spread thin layer of pizza sauce on bread and then bbq sauce.
  • Spread chicken tikka cubes and sliced capsicum, tomato or anything you like to add.
  • Sprinkle cheese and bake them for 10-15 minutes .
  • No measurement required for this pizza , its only depends upon naans you are using.
  • You can use chicken tikka chunks (shop bought) or any leftover mince or chicken . You can have a lot of variations with this pizza.
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pb01
Small bite size pizzas, but on potato base.. isn’t it interesting…? If you want to have pizza but have no time to make dough then this is a very good option. Just slice up potatoes and top with ingredients and bake for few minutes. Your easy peasy pizza is ready to serve…:)

INGREDIENTS:

Large size potatoes2
Chicken boiled 1/2 cup
capsicum1 medium
Saltto taste
Black pepper 1/4 tsp
Oregano1/4 tsp
Pizza sauceas needed
Cheese as needed
Oilfor brushing

METHOD:

  • Peel off potatoes and make slices crosswise. Slices should not be thin.
  • Give them a boil of 5 minutes only and then spread on a tray.
  • Brush your baking tray with oil and place slices on tray.
  • I sprinkled salt and black pepper on slices also but this step is completely optional.
  • Mix chicken, capsicum thinly cubed salt, pepper and mix all ( you can use mushrooms, carrot, peas anything you like)
  • Spread pizza sauce on slice and then add spoonful of mixture.
  • Sprinkle shredded cheese and oregano.
  • Bake at 170c till fork tender and well cooked.
POTATO PIZZETTE BITESPOTATO PIZZETTE BITES
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Last time I tried Nutella mug cake and all my friends liked it a lot. This time I decided to make chocolate mug cake with fresh orange juice. I always make cup cakes by adding fresh orange juice in winters. So I have added juice and zest of orange, which will give you a refreshing flavor.

INGREDIENTS:

Flour 5 tbsp
Egg 1
Sugar (grind it) 4 tbsp
Cooking Chocolate/Milk Chocolate 3 tbsp
Oil 3 tbsp
Fresh Orange Juice 3 tbsp
Orange Zest 1/4 tsp
Baking Powder 1/2 tsp

For glazing:

Orange Juice 2 tsp
Icing Sugar 2 tbsp

METHOD:

  • Mix all ingredients with a whisk and in a bowl. I normally do it like this…:)
  • After mixing well pour mixture in a mug or tea cup (I used tea cup this time).
  • Now bake then on 170c  for just 10-15 minutes.
  • Now in a small bowl mix icing sugar and juice pour on cakes and serve.
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