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
Chana Dal Fara is another popular dish of UP and Bihar. I posted the Kala Chana Ghugni recipe earlier and hope to post more regional cuisine recipes. Fara is also called gojha or peetha in different parts of the state. It is a gujiya shaped steamed lentil stuffed dumplings. There are two variations of fara or gojha, one is made with wheat flour and another one with rice flour. At my place, we prefer to make the wheat flour fara. We use soaked chana dal mixed with some spices as stuffing and stuff it in poori sized fara shells.
Who doesn’t love piping hot Momos or Dumplings or Wontons served with fiery schezwan sauce or spicy tomato garlic chutney? Momos is one of my favorite street food and I crave for it often. You can find many street food vendors in Delhi or Mumbai also selling these steaming hot beauties. Every new place has a unique taste and there are so many variations now available like tandoori momos, fried momos, etc. I prefer the steamed version as it is more healthy compared to the fried ones. My recipe is inspired by the chicken momos recipe by Sanjeev Kapoor but I have modified it a bit by adding whole wheat flour to avoid the all purpose flour. So, follow this chicken momos recipe step by step and make your family and loved ones happy with these Nepali delicacies.
A pasta lover like me starts craving for it if I don’t have it for long. I relish red sauce pasta more than white sauce. No offence to the white sauce pasta lovers but I like the tangy tomato flavour of the red sauce pasta more. I had made the “Desi Macroni” countless times but never tried this Pasta Arrabbiata at home. So, this desire arose when I recently had an amazing Penne Pasta Arrabbiata in a restaurant and decided to try it at home soon.
Some search on google for penne pasta arrabbiata recipe to understand how it is made and mixing few of the recipes decided to make of my own. And bingo ! it turned out to be perfect and everyone at home enjoyed it. So, you also try out this recipe for penne pasta in red sauce. I would love to hear your feedback and suggestions so don’t forget to leave a comment in the comment section.
I am a lover of wraps because I believe they are full filling and kind of complete meal in themselves. Making wraps have no fixed rules you can add as many veggies, sauces, cheese or meat to it to make it richer or healthier. These days I am exploring the healthier version of the food. Definitely, adding cheese, butter, mayo makes wraps and sandwiches yummy but what if we don’t add it…Well, you can still enjoy it. Find the simple and easy recipe to make the chicken wrap at home without much hassle.