Baghaar-e-Baingan Easy Recipe (Eggplant Curry)

CUISINE : INDIAN MAIN COURSE

SERVES : 2 PAX

INGREDIENTS

  • Baby Eggplant (Chote Baingan) 500 grams or 10-12 pcs
  • Onion Medium 2 pc
  • Tomato Medium 2 pc
  • Ginger and Garlic Paste 4 tbsp
  • Salt to taste
  • Red chilly powder to taste
  • Haldi to taste
  • Coriander Powder to taste
  • Garam masala to taste
  • Refined oil for Frying and cooking
  • Green Coriander for Garnish

METHOD

  1. Slit the Baby eggplant and deep fry them till golden brown
  2. Chop the Onions and start cooking in a pan till golden brown
  3. Add Ginger and Garlic paste, all the spices and then tomato purée
  4. Cook the gravy till it leaves oil on the top
  5. Then add the fried baby eggplants into the gravy
  6. Cook on slow flame for 10 min
  7. Serve hot with garnish of chopped coriander

CHEF TIPS

  • While Slitting the Baby Eggplants don’t cut into 2 parts, it should remain as a whole
  • Make the onion brown not black, low the heat when you see onion turning brown

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Mutton Rogan Josh Easy Recipe

Cuisine : Indian

Serves : 4 people

INGREDIENTS:

  • Mutton with Bone 1 kg
  • Onion 1 kg
  • Tomato 500 grams
  • Salt to taste
  • Haldi to taste
  • Coriander Powder to taste
  • Garam Masala to taste
  • Red Chilly Powder to taste
  • Curd 500 grams
  • Whole spices 100 grams
  • Cooking Refined Oil 500 ml
  • Coriander leaf for garnish
  • Ginger Garlic Paste 250 grams

METHOD:

  1. Marinate the Mutton with all the spices, ginger n garlic paste, curd and keep aside for 30min
  2. Cut the onion in jullians (long cutting) and fry till golden brown
  3. Add the marinated mutton into it with whole spices and cook till mutton is tender
  4. Add ginger and garlic paste, spices and keep cooking
  5. Then add tomato purée into it, cook for 10 minutes
  6. Then put the whole mutton curry in the cooker and cook till 4-5 whistles at low flame
  7. Keep the cooker closed till all the steam is gone, open the cooker and pour the curry back to the pan
  8. Then cook for 5 more minutes and then add chopped coriander as garnish
  9. Serve Hot

CHEF TIPS:

  • Make Sure the Mutton is marinated nicely
  • While cooking the onion make sure its golden brown not black
  • After cooking in the cooker make sure it is soft and cooked nicely

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Mutton Biryani , www.augritaa.com

Mutton Biryani Easy Recipe

Mutton Biryani:

Cuisine: Indian Main Course
Serves: 4pax

INGREDIENTS:

  • Mutton with Bone 500gms
  • Golden Seila Rice 500gms
  • Onion 500gms
  • Tomato 200gms
  • Ginger and Garlic paste 100gms
  • Curd 200gms
  • Salt to taste
  • Red Chilly powder to taste
  • Garam Masala to taste
  • Dhanya powder to taste
  • Cinnamon 1 pc
  • Cardamom 1pc
  • Bay leaf 1pc

METHOD:

  1. Marinate the mutton with all the spices, ginger and Garlic paste and curd. Keep aside for minimum 30min
  2. Wash and Soak the rice for minimum 1hour
  3. Boil the rice adding salt, cinnamon, bay leaf and cardamom
  4. Then strain the rice and keep aside
  5. Cut all the onions in jullians (Long Long cutting) and fry till golden brown
  6. While the onion becomes brown, add the marinated mutton into it and start cooking.
  7. The mutton will start getting cooked then add tomato purée in it
  8. Cover it or cook it in pressure cooker for 15min till the mutton is tender
  9. Then take a pan, brush it with Ghee, then put first layer of Rice, then the cooked mutton then again the rice
  10. Cover it properly and cook on a slow flame (Also known as Dum)
  11. Mix the Biryani well and serve hot.

How mutton look after marination

While cooking with brown onions

Final Presentation of Mutton Biryani

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Saag Chicken , www.aaugritaa.com

Saag Chicken Easy Recipe

Saag Chicken:

SAAG CHICKEN ALSO KNOWN AS PALAK CHICKEN”

Cuisine: Indian Main Course 

Serves: 2-3 people

INGREDIENTS 

  • Palak (Spinach) 400gms
  • Chicken with Bone 250gms
  • Onion 1pcs
  • Ginger-Garlic Paste 2tbsp
  • Chopped garlic 2-3 cloves
  • Dry Red Chilly 2-3pcs
  • Curd for marination
  • Salt to taste
  • Coriander Powder to taste
  • Red chilly powder to taste
  • Garam Masala to taste
  • Refined Oil 150ml

 

METHOD:

  1. Roughly Chop the Spinach and onion after washing.
  2. Saute the mixture in a Kadai.
  3. Blend the saute mixture in a mixer grinder adding water, Blend smoothly
  4. Marinate the chicken with all the spices, ginger garlic paste and Curd 
  5. Take a Kadai (Wok) add 4tbsp Oil, then marinated chicken and cook for sometimes, then all the spices and then the blend paste what we did in step 3. 
  6. Cook the curry on low flame so that chicken get cooked properly 
  7. Check salt and pour it in a serving dish
  8. Take a wok, add 2tbsp oil, add chopped garlic and dry red chilly, cook till brown, and put in on the gravy that we pour in step 6. 
  9. Serve Hot.

 


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