Yum Archives | Charda Suuraj

Tag: Yum

Page 1/2

Tomato Chutney Recipe

December 3, 2018 — 1 Comment

Best Recipe For Mixed Vegetables

November 19, 2018 — 0 Comments

Black Eyed Beans Recipe

October 22, 2018 — 0 Comments

Chicken Pulao

October 15, 2018 — 0 Comments

Recipe for Rice with White Grams

October 8, 2018 — 0 Comments

Suji ka Halwa – Sweet Semolina Dessert

September 24, 2018 — 0 Comments

Cabbage Salan Recipe

September 10, 2018 — 0 Comments

Spinach and Meat

Spinach with Meat (Mutton or Beef)

September 4, 2018 — 0 Comments

Minced Meat Biryani

August 27, 2018 — 0 Comments

Simple Liver Recipe

epsom salt, Food

Simple Liver Recipe (a quick dish for Eid ul Azha)

August 20, 2018 — 0 Comments

Baingan Aaloo (brinjal or eggplant and Potatoes) Baingan(brinjal or eggplant) is a vegetable of dark purple color and is known with different names in different parts of the world. In South Asia and South Africa it is called brinjal, in Europe, Australia and Newziland it is called eggplant. The French call it aborigine. There are at least 10 ways to cook baingan (brinjal, eggplant). Here we are presenting a very simple, delicious and mouthwatering recipe to cook baingan (brinjal, eggplant). Ingredients ½ Kg Baingan (brinjal, eggplant) ¼ kg potatoes (peeled and chopped in cubes) 2 onions chopped finelly 1 tomatoes chopped in cubes 2 large size green chillis (finally chopped) 1 teaspoon salt 1 teaspoon red chili powder ¼ teaspoon turmeric powder Ghee or oil ½ cup 1 cup of water Method Wash the baingans (brinjals, eggplant) Cut the baigan (brinjal, eggplant) length wise in thin slices In a cooking pan put the ½ cup of ghee and put it on medium flame; Add chopped onions and keep stirring so that the onions do not burn; When the onions are light brown add chopped tomatoes and green chilies; Then add salt, red chili and turmeric; Keep stirring until the tomatoes are mashed and everything is mixed; Lower the heat to the minimum, add fried baingan (brinjal, eggplant) and sauté for five minutes, Now add chopped potatoes and sauté for 3 minutes; Now add 1 cup of water and lower the flame to minimum; Cover it with a lid and after ten minutes check if the potatoes are soft; when the potatoes are soft see if there is extra water then evaporate it on high flame; Very delicious and tasty baingan (brinjal, eggplant) is ready to serve. Serve it with roti or boiled rice.

epsom salt, Food

Recipe for Aloo Baingan (Eggplant and Potato Fricassee)

August 13, 2018 — 0 Comments

Spicy Mint and Coriander Chatney

Spicy Mint and Coriander Chatney

July 23, 2018 — 0 Comments

shami kabab

black tea, Food

Best Recipe For Shami Kabab

July 9, 2018 — 4 Comments

black tea, Food, yogurt

Aloo Pulao (Potatoes and Rice)

July 2, 2018 — 5 Comments

Kareley (bitter melon or gourd)

Qeema Bharey Kareley – Stuffed Bitter Melon or Gourd Recipe

May 14, 2018 — 0 Comments

© 2018 Charda Suuraj

Theme by Anders Norén