Stuffed Brinjal / Bharwa Baingan - The Punjabi Recipe

There are many ways to make stuffed brinjals. If you browse you will find variety of stuffings and masalas for making stuffed brinjals. My recipe is a typical punjabi one and so is really different.

Stuffed Brinjal / Bharwa Baingan - The Punjabi Recipe

I have learnt it from my muma and its one of my favorite dishes. I love to have it with roti, chana dal and boondi raita. Wowww..such an awesome meal to have. 

For making the stuffed brinjals there are some points you need to keep it mind. Firstly, go for young, tender, small, seedless brinjals. Secondly while making slits watch out for worms, if any, discard that brinjal. Also cook these stuffed brinjals on low to medium heat. As the high heat can burn the masala stuffing.

Ingredients:

6 Brinjals (small)

2 Onion (paste)

1 tbsp Ginger Garlic paste

1 tsp Green Chilli paste

1/2 tsp Red Chilli powder

1/2 tsp Turmeric

1 tsp Punjabi Garam Masala powder

1 tbsp Dry Mango powder (Amchur)

Salt to taste.

3 tbsp Oil


Method:

Take onion paste in a bowl and add green chilli paste, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, dry mango powder and salt.

Add Ingredients for stuffing in bowl

Mix well

Mix well

Clean and slit cut the brinjals with two horizontal and two vertical slits. 


Do not cut the stalk. However you can shorten them if they are too long.

slit cut the brinjals

Stuff the masala in the brinjals.

stuff the brinjals

Heat oil in a pan and place the brinjals.

heat oil and place the brinjals

Give it a fry for a couple of minutes on medium flame.

give it a fry

Cover and cook it for about 15 minutes on low flame.

cook covered for 15 min

Turn the brinjals to cook them evenly from all sides.

turn the brinjals

Again cover and cook for another 10 minutes or until cooked.

cook covered for 10 mins

Serve hot with roti, and dal of your choice.

Stuffed Brinjal / Bharwa Baingan - The Punjabi Recipe

Tips:

Cook on low to medium flame to avoid burning of the masala.

Do not overcook.

Use tender, small brinjals.

Check the salt before stuffing.

The leftover stuffing can be added to the stuffed brinjals while cooking







Try out this punjabi recipe of Stuffed Brinjals and share your experience with us via comments.

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How To Make Onion Paratha / Onion Paratha Recipe / Spiced Onion Flatbread

Onion Paratha in english would be called as Spiced Onion Flatbread. It is very easy to make with simple ingredients. Even does not require any prior preparation. Unlike my previous paratha recipes of Aloo Paratha (Potato Flatbread) and Gobi Paratha (Cauliflower flatbread) onion paratha is not the stuffed type. We would knead the onions in the dough. No need of preparing a separate stuffing.

Onion Paratha Recipe / Spiced Onion Flatbread

Sometimes, when I have nothing to make for our meals, or when I am running late, at that time the onion paratha acts as a saviour, as onions are always there in our kitchen and could be made in no time. Or even when there are unexpected guests, make this onion paratha and you could serve it in breakfast with curd, or even in lunch and dinner with any dal or sabzi. 

The ingredients are very simple, the preparation is very easy. For better understanding I have uploaded the video..

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Ingredients:

1 cup Wheat flour

2 Green Chillies (finely chopped)

1 tsp Carom Seeds (Ajwain)

1/4 tsp Red Chilli powder

1 tsp Punjabi Garam Masala powder

1 tbsp Coriander (chopped)

3/4 cup Water

Salt to taste



Method:

In a bowl mix wheat flour, green chillies, carom seeds(ajwain), red chilli pwd, garam masala powder, salt and coriander.

take flour, green chillies, carom seeds, red chilli pwd, garam masala pwd, salt

mix well

Add water in parts and knead the dough.

add water in parts and knead the dough

Cover with a moist cloth and let it rest for 15 minutes.

cover with a moist cloth

After 15 minutes again knead the dough once again to make it smooth. Divide it into five equal portions and make balls of it.

divide into 5 equal portions

Heat a skillet (tawa) on medium flame.

Take one ball, apply some flour and flatten it.

flatten

Roll it into a circle and apply ghee on it.

roll and apply ghee

Fold the opposite sides and overlap them. 

fold the opposite sides

Now fold the other two sides and form a square.

form a square 

Roll it maintaining the square shape.

roll into a square

Now the skillet would be hot enough so place the paratha on it.

place the paratha on hot skillet

Cook on medium heat. When bubbles appear on the paratha flip it.

flip when bubbles appear

Apply ghee on it and flip it. 

apply ghee and flip

Now press gently with a spatula and cook till the bottom side becomes brown. Flip it, apply ghee and cook the other side till brown.

flip and apply ghee

cook until brown on both sides

Serve hot with curd for breakfast and any dal and sabzi for lunch/ dinner.

Onion Paratha Recipe / Spiced Onion Flatbread

Tips: 

Cook on medium heat.

Chop the onions very fine to make it easier to roll.





Try out this easy and simple onion paratha for breakfast, brunch, lunch, dinner for your loved ones and share your experiences via comments.

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Easy Paneer Bhurji Recipe - Scrambled Cottage Cheese

Paneer bhurji is one of the easiest dishes of paneer. Again a north Indian Punjabi dish. Very easy to make with simple ingredients.

Easy Paneer Bhurji Recipe

As the name suggests, one just has to crumble the paneer and give it a Punjabi tadka. But I also like to add in some green peas. It adds to the taste as also the look.

You can serve it for breakfast with pav, or for the lunch and dinner with rotis, tandoori rotis or even naan. It goes well with almost all kind of breads.

I sometimes mix in some rice to it and make it bhurji pulav. It really tastes delicious. This is the fun of cooking, just think about the innovations and sky is the limit.

For better understanding of the recipe please watch the video :




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So lets begin with our today's recipe of Paneer Bhurji, first with the ingredients.

Ingredients:

250 gms Paneer

1 Onion (finely chopped)

1 Tomato (finely chopped)

2 green Chillies (finely chopped)

1 tsp Turmeric powder

1 tsp Red Chilli powder

1 tsp Jeera (cumin seeds)

1 tsp  Punjabi Garam Masala powder

2 tbsp Oil

Salt to taste


Method:

Heat oil in a a pan. Add cumin seeds (jeera) to it. 

heat oil and add cumin seeds

When the cumin seeds releases its aroma add in the chopped onions. 

add onions

Cook till the onions turns translucent and add green chillies to it.

add green chillies

Then add tomatoes to it. Cook till the tomatoes become soft, it would take about two minutes.

add tomatoes

Then add in the turmeric powder followed by the red chilli and garam masala powder.

add turmeric, red chilli pwd and garam masala powder

Mix well and put in the boiled green peas. 

add green peas

Then add the paneer, salt and mix well.

add cottage cheese( paneer) and salt

mix well

Cook covered for two minutes

cook on low flame for 2 minutes

Garnish with coriander and serve hot.

garnish with coriander

Tips:

Do not add in much spices. Keep it light.

Green peas are optional.

It can also be used as a sandwich stuffing by adding in some cheese.

Make a bhurji roll and pack it in the tiffin for your kids.



Make this Paneer bhurji for your loved ones and go food-a-licious with this very easy and simple yet healthy dish.

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Aloo Paratha Recipe (Potato Flatbread)- The Authentic Punjabi Recipe

Aloo Paratha is one of the most common and popular parathas served for breakfast specially in North India, Punjab or we can say in almost all punjabi families. 

Aloo Paratha Recipe (Potato Flatbread)

Aloo Paratha is a flatbread which is made without using any leavening agent. It is stuffed with a mixture of potatoes and masalas, which is then rolled out and shallow fried in ghee on a hot tawa. It is served hot with homemade white butter,  curd, mango pickle and a glass of Lassi.

I make this Aloo Paratha very often sometimes even three times a week. My son loves Aloo Paratha so much that he can have it at any time of the day.

Now discussing about the ingredients, one of the main ingredients is the Anardana (Pomegranate seeds). It is used to give that little sour taste to the parathas. If it is not available you can also use Dry Mango Powder also known as Amchur Powder. Also, I added in some Ajwain as it helps in good digestion.

For better understanding I have uploaded the video. Please do not forget to subscribe our channel for more such recipes





Given below is the list of ingredients.

Ingredients: (Makes 4 Parathas)

2 medium sized Potatoes (boiled and mashed)

1 onion (finely chopped)

2 Green Chillies (finely chopped)

1 tsp Ajwain (carom seeds)

1 tsp  Punjabi Garam Masala

1 tsp Anardana (Pomegranate seeds)

1/2 tsp Red Chilli Powder

1 tbsp Coriander leaves (finely chopped)

Salt To Taste


For Dough:

1 Cup Wheat Flour

Pinch Of Salt

1 tsp Ghee

Water as required


Method:

Make a smooth dough by mixing wheat flour, salt, ghee and water. Cover it with a moist cloth and keep aside.

make a dough

For the stuffing, in a bowl take the mashed potatoes, add onion, green chillies, ajwain, garam masala, anardana, red chilli powder, coriander, salt and mix well.

Take all the ingredients for stuffing in a bowl

mix well

Divide the dough and the stuffing into four equal portions.

divide the dough in four portions

Take one portion of the dough, make a round, roll it with a rolling pin in a circle of about 5 inches. Place the potato stuffing on it.

place the potato stuffing

Seal the edges completely so that the potato stuffing does not come out. 

seal the edges

Sprinkle some flour, flatten and roll it into a circle of about 6 inch diameter.

roll into a circle of 6 inches diameter

Heat the tawa. Place the paratha on the tawa. Cook on medium flame for about two minutes. 

cook on medium flame

Flip it and apply 1/2 tbsp ghee all over the paratha. Flip it again and apply ghee on the other side also. 

flip and apply ghee o

Let both the sides cook on medium flame till golden brown. 

cook till golden brown

Serve hot with curd, home made butter, mango pickle and a glass of lassi

Aloo Paratha Recipe (Potato Flatbread)

Tips:

Always cook on medium heat, it would cook the paratha inside out and also would make it crispy.

Use Dry mango powder if pomegranate seeds are not available

Go food-a-licious with these Aloo Parathas (Potato Flatbread). Do try it for the breakfast this weekend and write in your experience and suggestions via comments. 

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