Baingan Masala Curry Recipe -- How to make Baingan Masala Curry

Hi, Thank you friends and viewers. Today I will post how to make baingan masala Curry recipe.

Baingan masala curry is my mother-in-law's special. I don't know where she picked it from. This kind of using the whole masala in curries is not a habitual in our family. We use masala very rarely, as the pungent smell of it is not liked by us.
This curry is meant only for roti. Whenever we go out for lunch, I prefer to make roti for dinner and this curry is the best bet as the side dish. It is easy and simple to make.

Bhakarwadi Recipe -- How to make Bhakarwadi

Hi,Thank you friends and viewers. Today I will post how to make bhakarwadi recipe.

Bhakarwadi is a traditional spicy Maharashtrian dish. This can be stored for more than two weeks. But it needs a lot of patience and effort to make them. They take very long time to make them. A Very interesting dish can be enjoyed with a hot cup of tea anytime.
This dish I made long back. While I was watching old photos from my cam I found them. So thought of sharing the recipe with my friends. Hope you all like it and try to make it at home. All the best to you all and once you tried, let me know how they come up. Thank you all once again.

Kulcha -- Kulcha Recipe -- How to make Plain Kulcha

Hi, Thank you, friends and viewers. Today I will post how to make kulcha -- plain kulcha recipe.

Kulcha is another North Indian flatbread made with all purpose flour or maida. It is most popular in India and Pakistan. It is made with maida and served with chole, dal makhani, or any spicy and juicy curry.
I get confused with naan, kulcha and lachcha paratha. Later noticed that all of them are totally different and made in different ways. Sometimes they all look alike but they are different, like humans. All of them are made with all-purpose flour only but the way they are leavened is different. Naan is leavened with yeast, kulcha with baking soda and baking powder whereas lachcha paratha is not leavened at all.
Normally kulcha and naan are made on the tandoor. As we do not have tandoors at home, we can use an alternative method to make it. I cooked them by placing them directly on the flame as we do it for cooking roti. But for roti we do not apply water to it, for kulcha I applied water on one side. First cooked that side on the pan then flipped and placed the other side on flame cooked on low flame. This technique I picked from a website.

I served kulcha with dal makhani and gobi mattar curry.

Dal Makhani Recipe -- How to make Dal Makhani

Hi, Thank you, friends and viewers. Today I will post how to make dal makhani recipe.

Dal makhani is another North Indian recipe, easily available in restaurants. One of my most favourite North Indian dish. This dish is protein and calorie rich. The buttery taste and spices added in it gives a rich taste. I kept it for two days and enjoyed to the brim.
We use whole urad in this recipe we call it minumulu in Telugu.

Dal Makhani Recipe -- How to make Dal Makhani
Author: Sailaja Angara
Preparation Time: 8 Hrs
Cooking time: 1 Hrs
Servings: 6 people

Dal MakhaniProtein rich side dish for roti.

Ingredients:

• 1/2 Cup Whole Urad Dal/Black Lentil/Minumulu
• 1 Tablespoon Rajma
• 2 Onion
• 2 Tomatoes
• 2 Tablespoon Butter
• 1 Teaspoon Cumin Seeds
• Salt to Taste
• 1/2 Teaspoon Turmeric Powder
• 4" Ginger
• 8 to 10 Garlic Cloves
• 1/2 Tablespoon Red Chilli Powder
• 1/2 Tablespoon Garam Masala
• Fistful Coriander Leaves
• 1 Tablespoon Fresh Cream

Procedure:

1. Soak whole urad dal and rajma for 8 hours.
2. Chop onion, tomato, ginger and garlic.
3. Add half portion of chopped ginger,garlic to the soaked urad dal and rajma. Pressure cook for five to six whistles.
4. Or cook till rajma become soft when pressed. It needed 6 whistles to cook rajma softly.
5. Drain excess water and keep it further usage.
6. In a thick bottomed vessel, heat butter.
7. Add cumin seeds and let them splutter. Add choppped ginger and garlic. Saute them for a minute.
8. Add chopped onions and fry till they turn light brown and translucent.
9. Add chopped tomatoes and fry till they turn mushy.
10. Add turmeric powder, salt, red chilli powder and garam masala.
11. Add cooked dal with water and cook till the aroma comes out.
12. Cook dal makhani on low to medium flame for 15 to 20 minutes.
13. Once the desired consistency reached, add fresh cream to it and switch off the flame.
14. Serve hot smoky dal makhani with plain kulcha, roti or naan.