Brinjal Gravy Recipe for Biryani

Brinjal Gravy for Biryani, as the name recommends is a side dish formula that makes a tasty backup for any Biryani. This style of side dish is set up in Bangalore eateries or at Weddings and served alongside hot biryanis. The tartness and sweetness of the dish combines well with any zesty Biryanis or Pulaos. In North India, Biryanis are generally served alongside raitas and salans however Bangalore, being the mixture of Indian culture, this side dish/brinjal sauce is served and completely everybody adores it. Serve Brinjal Gravy for Biryani with a Tadka Raita for a scrumptious Lunch.

Step by step instructions to influence Bengaluru to style Brinjal Gravy Recipe - For Biryani

1.     To start making the Brinjal Gravy For Biryani, first douse a lemon measured or 20 grams tamarind in heated water for 20 minutes.

2.     Following 20 minutes remove the mash of tamarind and keep aside. You will require 1/4 measure of tamarind mash for this formula.

3.     Include generally cleaved onions in a blender and influence an onion to glue. Evacuate and keep it aside.

4.     In a similar blender, include the tomatoes and puree them. Keep aside.

5.     In an overwhelming bottomed dish, include 1 teaspoon of cooking oil. Give it a chance to warm up.

6.     Once the oil is hot, include the hacked brinjal till the skin turns out to be marginally dark colored. When they are cooked, expel from the dish and keep it aside. (Searing shows that it has cooked midway)

7.     In a similar container, include one more teaspoon of oil and include mustard seeds and peppercorns and sit tight for them to splutter. Keep it on a low fire as the peppercorns may sputter wherever the minute it touches warm.

8.     Next, include the ground onion glue, ginger garlic glue and saute for a couple of minutes until the crude resemble onion, ginger and garlic leave.

9.     Next, include the tomato puree, tamarind concentrate and salt as per your taste.

10.   Cover the dish and cook on a low fire for around 15 minutes. Open the skillet sporadically and mix with the goal that the sauce does not adhere to the base of the container.

11.   Following 15 minutes, add the powdered jaggery in to the tamarind sauce and give it a decent blend.

12.   At long last include the half cooked brinjals, 1/some water and cook till the brinjals are delicate. Kill the fire and embellishment with coriander clears out.

13.   Serve Brinjal Gravy for Biryani with a Tadka Raita for a tasty Lunch.

Ingredients

·          1 Eggplant (Brinjal) , cut into big pieces

·          4 Tomatoes

·          2 Onions , roughly chopped

·          1 tablespoon Ginger Garlic Paste

·          20 grams Tamarind , soaked in hot water

·          1 teaspoon Mustard seeds

·          1 tablespoon Whole Black Pepper Corns

·          1/2 tablespoon Jaggery , powdered

·          1/4 teaspoon Turmeric powder (Haldi)

·          1/4 teaspoon Red chilli powder

·          2 teaspoons Cooking oil

·          Salt , as per your taste

·          Coriander (Dhania) Leaves , for garnish

Paneer in Coconut Gravy Recipe

Paneer is broadly utilized as a part of North Indian formulas yet for what reason not give a South Indian bend? In this formula of Paneer In Coconut Gravy Recipe, paneer is marinated in a coconut and onion sauce and after that cooked alongside this marination alongside the exemplary tomato onion sauce, at that point at long last embellished with smashed kasuri methi. Attempt this dribble commendable formula an attempt and make your weeknight supper an exceptional one!

Serve this Paneer In Coconut Gravy alongside hot Phulkas or even Jeera Rice alongside a Kala Chana Salad to make it an entire North Indian Style Dinner.

Method to Make Paneer in Coconut Gravy Recipe

1. To start making the Paneer In Coconut Gravy, we have to first set up the masala for the sauce.
2. In a skillet include coriander seeds, cumin seeds and red chillies on a low fire. Broil the flavors until the point that they turn fragrant. Kill the fire and enable it to cool.
3. In another container, include one tablespoons of margarine. Once the margarine has liquefied, include cleaved garlic and ginger and saute until the point when the fragrance drifts through the air.
4. Next include the hacked coconut pieces and saute till crude possess a scent reminiscent of coconut leaves. At last, include diced onion and sear till they turn translucent, kill warm and enable it to cool.
5. In a mixie bump, include dry broiled flavors and granulate into coarse powder. Into a similar jug, include onion coconut blend, little water and crush smooth into a glue.
6. To this blend, include minimal salt blend well. Marinate the diced paneer 3D squares in this glue for half hour.
7. Meanwhile, in a dish, include remaining spread and saute onions until the point that they turn delicate.
8. Include finely hacked tomatoes and salt. Blend well and cook secured on low warmth until the point that the tomatoes turn delicate and soft.
9. Pound tomatoes with the back of a spoon and cook till the onion tomato blend resembles a glue. Include garam masala and saute until the masala joins well into the blend.
10. To this blend, include paneer alongside the marination glue, required measure of water and blend well. Cook secured on low warmth for 5 to 7 minutes. Include minimal more water if required.
11. At long last, include kasuri methi and give everything a decent blend.
12. Serve this Paneer In Coconut Gravy alongside hot Phulkas or even Jeera Rice alongside a Kala Chana Salad to make it a total North Indian Style Dinner.

Ingredients

• 2 cups Paneer (Homemade Cottage Cheese) , cut into 1/2 inch cubes
• 1 Onion , finely chopped
• 2 Tomatoes , finely chopped
• 1 teaspoon Garam masala powder
• Salt , to taste
• 3/4 Water
• 2 tablespoons Butter

For the masala paste

• 1 tablespoon Coriander (Dhania) Seeds
• 1/2 tablespoon Cumin (Jeera) seeds
• 4 Dry red chillies
• 3 cloves Garlic , finely chopped
• 1 1/2 inch Ginger , finely chopped
• 1 Onion , sliced
• 1/3 cup Fresh coconut , pieces

Rava Dosa - South Indian Taste Dish

Today we share you south Indian lovely dish recipe his name is rava dosa, most of the people taste this dish. Now I will share you this recipes for you. You can make rava dosa in your home so, enjoy this rava dosa dish. A simple to make partner of the customary dosa ! These fresh dosas are made with a hitter of semolina and buttermilk. Since the hitter does not need to be matured for long, this is a perfect dish to serve the sudden visitor!

Directions for Rava Dosa Recipe

1.     Join the semolina, flour, curds and some water together in a bowl and blend well to get a smooth player.

2.     Cover and enable it to age in a warm place for no less than 15 to 20 minutes.

3.     Include the green chillies, cumin seeds, coconut, cashewnuts and salt and blend well.

4.     Include more water as required and blend well to a thin hitter

5.     Warmth a non-stick tava (frying pan) and sprinkle a little water on it. It should sizzle quickly.

6.     Oil it softly with oil and wipe hard with a cut of onion or potato.

7.     Pour ½ measure of the player and tilt the tava every which way with the goal that it frames a thin circle.

8.     Spread a little oil on the sides, cook till the two sides are brilliant dark colored in shading and overlap over to influence a semi-to circle.

9.     Rehash with the rest of the hitter to make 5 more dosas. Serve hot with seared coconut chutney and sambhar.

     Ingredients

• 1 cup semolina (rava / sooji)
• 2 tsp plain flour (maida)
• 1/2 cup fresh curds (dahi)
• 1 tsp finely chopped green chillies
• 1/2 tsp cumin seeds (jeera)
• 2 tbsp thinly sliced fresh coconut
• 2 tbsp broken cashewnuts (kaju)
• salt to taste
• 2 tsp coconut oil or any other oil for the tempering
• fried coconut chutney for serving
• sambhar for serving

Mushroom Stroganoff Recipe

Mushroom Stroganoff Recipe is a formula that has got its motivation from an acclaimed Russian dish which is the "Meat Stroganoff". The formula has turned out to be famous everywhere throughout the world now and there are varieties to it. The formula is only a basic panfry of mushroom and different vegetables like carrot, beans and infant corn which is then served over a bed of herbed rice. The sauce is rich and is enhanced with gentle flavors like dried herbs.

Serve the Mushroom Stroganoff Recipe alongside some herbed rice, Fresh Garden Salad and an Apple And Ginger Cocktail Recipe by the side to make the most of your Sunday informal breakfast.

Step by step instructions to make Mushroom Stroganoff Recipe

1.     To start making the Mushroom Stroganoff Recipe, keep every one of the fixings prepared and set for making the dish.

2.     Warmth a skillet with oil, include onion and garlic and saute till they turn delicate and translucent.

3.     Include carrot and saute for some time, sprinkle some salt so the cooking procedure gets speedier.

4.     Include green beans and infant corn, saute till they turn delicate. Once that is over you can include mushroom and cook till the water is altogether dissipated.

5.     Include some water and enable it to bubble for atleast 20 minutes with the goal that the vegetables are pleasantly cooked and the flavor additionally goes into the water

6.     Include new cream, dried herbs, salt and pepper and heat it to the point of boiling. Enable It to thicken a bit.

7.     Presently we will push forward to make the herbed rice, warm a kadai with margarine, include garlic and onions and saute till they mellow.

8.     Include a teaspoon of sugar and saute till they turn pleasant and dark colored. Once the onions are caramelized you can include green peas and saute for 2 minutes.

9.     Include cooked rice, new oregano and salt hurl the rice well.

10.  To serve put the herbed rice on to your serving plate and pour a portion of the mushroom stroganoff on to the side and serve warm.

11.  Serve the Mushroom Stroganoff Recipe alongside some herbed rice, Fresh Garden Salad and an Apple And Ginger Cocktail Recipe by the side to make the most of your Sunday early lunch.

Ingredients

• 1 Onion , chopped
• 4 cloves Garlic , chopped
• 1 cup Button mushrooms , quatered
• 1 Carrot , sliced diagonally
• 1 cup Green beans (French Beans) , sliced about to 2 inch
• 1 cup Baby corn , diagonally sliced
• 1 teaspoon Dried oregano
• 1 teaspoon Dried Thyme Leaves
• 1/4 cup Fresh cream
• Salt and Pepper , to taste
• Cooking oil

For the herbed rice

• 1 cup Cooked rice
• 1 Onion , chopped
• 4 cloves Garlic , chopped
• 1/2 cup Green peas (Matar)
• 1 teaspoon Sugar
• 6 sprig Fresh oregano
• 3 tablespoon Butter
• Salt , to taste 

Kaju Butter Masala Recipe

Paneer Butter Masala dish we for the most part get ready for any exceptional events. Kaju Butter Masala is an astounding turn to the Butter Masala formula, where the broiled entire cashews are included. The formula is very like the Paneer Butter Masala, where a tomato based rich sauce is set up before giving the cashews a chance to stew in the rich sauce. Kaju Butter Masala is gently spiced, easy to plan yet a rich dish, which you can get ready for any event.

Serve the Kaju Butter Masala, alongside Butter Naan, Tandoori Aloo, Salad for a scrumptious Weekend Lunch.

Bearings for Kaju Butter Masala Recipe

1. To start influencing Kaju To spread Masala, wash and whiten the tomatoes in enough water, once cool, evacuate the skin and make a smooth glue alongside 8 cashews utilizing a blender processor. Keep aside.
2. Warmth margarine in an overwhelming bottomed container, include the entire cashews and sear until the point when they transform brilliant and evacuate them into a plate. Keep aside until the point when additionally utilize.
3. To a similar skillet include the inlet leaf, ginger garlic glue and saute for a moment. Include the tomato cashew puree, green bean stew and cook for 2 minutes.
4. Include the red bean stew powder, 2 glasses water, season with salt and let it stew for 5 minutes until the point that the sauce turns out to be thick and meets up.
5. Include the singed cashews, garam masala powder and stew for 5 minutes with the goal that the cashews turn into somewhat delicate.
6. Include the cream and blend well. Stew for an additional 2 minutes and turn off the warmth.
7. Marginally pulverize the kasuri methi between your palms and include it as an enhancement over the arranged Kaju Butter Masala.
8. Serve the Kaju Butter Masala, alongside Butter Naan, Tandoori Aloo, Salad for a scrumptious Weekend Lunch.

Ingredients

·          1 cup Whole cashews

·          4 Tomatoes

·          1 tablespoon Ginger garlic paste

·          1 Green Chilli , slit

·          1 teaspoon Kashmiri red chilli powder

·          1 teaspoon Garam masala powder

·          1 Bay leaf (tej patta)

·          1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) , crushed for garnish

·          3 tablespoons Fresh cream

·          1 tablespoon Butter

·          Salt , to taste

INDIAN FAVOURITE SWEET DISH – GULAB JAMUN

Gulab Jamun is an extremely well known treat from India. It is likewise found in Pakistan, Nepal, Sri Lanka and Bangladesh. It is ordinarily made amid celebrations, relational unions and different festivals. Gulab (rose) jamun gets its name from the rose shaded jamuns (dumplings) that are absorbed sugar syrup. These sweet dumplings made with drain solids are light and melts in your mouth immediately. It is extremely easy to make and tastes flavorful.

Nowadays' gulab jamuns are broadly accessible in jars and in all shops. You can likewise make gulab jamuns with the moment gulab jamun blend promptly accessible. However, for what reason not make it at home when it is so easy to make and requires not very many fixings?. Here I have shared the formula and traps to make the ideal Gulab Jamun in your own particular kitchen.

Recipe for Gulab Jamun

Preparation Time: 20 minutes
Cooking Time: 30 minutes
serves: 5-6

Technique

For Making Sugar Syrup

·         Take the sugar and water in a sauce container. Bubble it.

·         Reduce the fire and let it stew for around 5 minutes.

·         Add the lemon juice, rose quintessence and cardamom powder to the syrup.

·         Switch off.

For Making Jamun Balls

1.                  In a blending dish, take the drain powder, maida, preparing pop and rava. Join it.

2.                  Add the lemon squeeze and spread/ghee and blend it well till you get a brittle flour.

3.                  Add the drain and blend it. The batter may give off an impression of being extremely sticky.

4.                  Let it rest for around 5 minutes. At this point the greater part of the dampness is consumed by the mixture. (Tips: If you feel the mixture feels dry, include a couple of drops of drain. The mixture ought to be delicate and wet. At exactly that point you will get smooth balls with no splits.)

5.                  Divide it into parallel segments. Make smooth balls with your palms. Make every one of the balls and hold it secured under a moist kitchen towel to keep them from getting went away.

6.                  Heat oil in a griddle and sear on medium low warmth till it ends up plainly brilliant dark colored. It is essential that you rotisserie on low warmth with the goal that the balls are cooked through.

7.                  Put the browned jamun balls in the warm sugar syrup.

8.                  Let it douse for 45 minutes to 60 minutes. Yummy gulab jamun is prepared to be served. You can embellish each jamun with cut almonds or pistachios while serving.

Varieties

·         If you find crisp mawa or khoya, you can make the jamun balls by joining 3/some khoya with 1/some maida, 1/4 tsp of preparing pop and around 1 tbsp of water.

·         Another straightforward method for making jamun balls is by utilizing readymade Gulab Jamun Mix. You simply need to take after the bundle guidelines.

·         If you include sugar while making the mixture, the jamun balls will hand relatively dark over shading while at the same time fricasseeing. This is yet another popular dish called "Kala Jamun”

Ingredients for the Jamun Balls

·         Milk Powder - 1/2 cup

·         Maida (All purpose flour) - 2 tsp

·         Rava (Semolina) - 1 tsp

·         Baking Soda - 1/4 tsp

·         Milk - 2 tbsp

·         Lemon Juice - 1/2 tsp

·         Ghee or Butter - 1 tbsp

For the Sugar Syrup

·         Sugar - 1.5 cup

·         Water - 1.5 cup

·         Rose Essence (or rose water) - 1 tsp

·         Cardamom Powder - 1/4 tsp

·         Lemon Juice - 1 tsp