Journey of a Food Loving Mom
ShareTweetSharePin33 SharesSpeak of Goa and among the first things that come to our minds are the amazing beaches, the deep blue seawater, and of course, its delicious cuisines. Given the fact that I have visited this paradise multiple times, I got accustomed to some of …
ShareTweetSharePin2222 SharesCurries and Dals are the highlights of Indian Cuisines. I am sure that most of us must- have relished the food at Dhabas during a trip or during the highway breaks. Dhaba Style Dal Tadka or Dal Fry use to be one of our …
At my place, Roasted eggplant or Baingan Bharta is made with Litti or Batti but it is very different from the Punjabi Baingan Bharta. My dad is a big fan of Punjabi Baingan bharta. He orders it at almost every restaurant or Dhaba where we had a meal with him. We had some amazing and some horrible experience of Baigan Bharta ordered at a restaurant or Dhaba. (I hope he reads this :P) The Dhaba style Punjabi Baingan Bharta recipe has never disappointed us so far. There is something really amazing about Dhaba style food, rich in taste and it makes you crave for more. For me, road trips are also exciting because of these midway Dhaba lunches or snack breaks and the enticing food they offer.
Baigan ka Bharta is a simple dish made with the eggplant also known as aubergines roasted directly over the fire till it is charred, mashed well and then cooked along with commonly used Indian spice powders, but the smoky flavor of the roasted Baigan is the main highlight of the dish. The smoky flavor adds a different dimension to the dish so I will insist not to miss this step. Baigan Bharta with sattu paratha or tandoori roti with a dollop of ghee tastes really divine. I tried to make this Indian burnt aubergine curry or roasted eggplant curry at home this time and it turned out to be really good.
Try out this step by step picture recipe of Baingan ka Bharta and please do share with me on my social media handles – Instagram Twitter Facebook
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ShareTweetSharePin0 Shares Paneer is the first thing that comes to my mind when it is about making something special for the vegetarian guests. In some houses paneer dishes are exclusively made on arrival of guests or on some special occasion, but at my place, the …
Black chickpeas curry or kala chana masala in very popular in UP and Bihar by the name of “ghugni” yes, kale chana ki ghugni is what it is widely called. This chana ghugni makes me nostalgic and reminds me of those special Sunday breakfasts when this spicy chana ghugni was served with piping hot puris. It even reminds of those small eateries located in the Varanasi’s lanes where they use to serve it with crispy kachoris. The “kachori galli” is certainly the “must visit” place when in Varanasi. The best part about this curry is that, black chickpeas are “powerhouse of nutrients”, a good source of protein and fibers for the vegetarians. It is a spicy and flavorful curry where the masala envelops the black chickpeas. There are two versions of it which are usually cooked dry and gravy depending upon with what you plan to serve it . I am sharing the curry version here which goes very well with parathas, puris or rice and I will share the dry version too in coming days. I prefer not to tamper with the original recipe because nothing tastes like the authentic “chana ghugni”.