BAINGAN BHARTA

Smokey roasted eggplant mash with Indian spices, this punjabi baingan bharta is a very popular dish in North India and one of my husband’s favorites too. It’s best enjoyed with hot rotis or paratha!

Baingan Bharta is basically fire roasted eggplant mash cooked with spices. There are different ways of making this bharta [bharta=mash] but this is the most common way.

INGREDIENTS:

  • For roasting the eggplant
  • 1 medium eggplant around 550 grams
  • 3 large garlic cloves
  • For the baingan bharta
  • 1.5 tablespoon oil I used vegetable oil
  • 4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 1 green chili or to taste, chopped
  • 1 medium red onion 120 grams, chopped
  • 2 medium tomatoes 280 grams, chopped
  • 1/2 teaspoon red chili powder or to taste
  • 1 teaspoon coriander powder
  • 3/4 teaspoon salt or to taste
  • 2 tablespoons chopped cilantro
  • 1/2 cup  peas optional

INSTRUCTIONS:

  1. Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic.
  2. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
  3. Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
  4. Once cooled, remove the skin. Meanwhile also chop the roasted garlic.
  5. Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
  6. Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Saute until they start changing color, around 2 minutes.
  7. Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.
  8. Add the chopped tomatoes and mix. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
  9. Add the mashed roasted eggplant into the pan along with the chopped roasted garlic and mix well.
  10. Add the red chili powder and mix. Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.
  11. Stir in the chopped cilantro and mix. Remove pan from heat.
  12. Serve baingan bharta hot with fresh rotis!
     

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GUJRATI DHOKLA PIZZA


We all love a good Pizza! Khatta Dhokla topped with caramelized onions, capsicum, cheese and baked to perfection will leave you craving for more. This lip smacking fusion pizza recipe is a must try. Serve it as an appetizer for your party and wow your guests.

It is a fusion recipe. Khatta Dhokla batter is made with dahi, rice and dals, which is then fermented, and finally steamed. In this recipe I have added carrots, mint leaves and green chillies to the batter after fermentation. The result is a healthy soft spongy dhokla which makes a delicious base for a pizza.

INGREDIENTS:

  • For the Khatta Dhokla
  • 1 cup Rice
  • 1 cup White Urad Dal (Whole)
  • 1 cup Chana dal (Bengal Gram Dal)
  • 3 Green Chillies , chopped
  • 1 inch Ginger , chopped
  • 1/2 cup Curd (Dahi / Yogurt)
  • Salt
  • 1 Carrot (Gajjar) , grated
  • 1/4 cup Mint Leaves (Pudina)
  • For the topping
  • 3 Onions , thinly sliced
  • 2 Green Bell Pepper (Capsicum) , thinly sliced
  • 3 tablespoon Britannia Cheezza , grated
  • 2 tablespoon Tomato Basil Pasta Sauce
  • 2 tablespoons Sweet corn
  • 2 Black olives , sliced

INSTRUCTIONS:

  1. To begin making the Gujarati Dhokla Pizza Recipe we will first make the Khatta Dhokla.
  2. Soak rice, urad dal and chana dal all together for about 5 to 6 hours.
  3. After six hours, add the soaked rice and dal along with curd, 1 green chilli, ginger and salt to taste into a mixer grinder and grind to a smooth batter. Ferment the batter for 8 hours to overnight.
  4. The curd actually helps in making the batter a little sour.
  5. After the batter has fermented, add the grated carrots, green chillies, mint leaves and mix well to combine. 
  6. Place a dhokla steamer with little water on heat to steam the Khatta Dhokla in.
  7. Spoon the batter into a greased dhokla plates and steam it on high heat for 10 minutes.
  8. So while the dhokla is steaming, we will prep the toppings for the pizza.
  9. Add oil into a preheated pan; add the onions and capsicum and saute on medium heat until the onions turns soft and get’s a caramelized texture. Once done, turn off the heat and keep aside.
  10. Preheat the oven to 220 degrees celcious for 10 minutes.
  11. Now check if the Khatta Dhokla is cooked. You will know its done, when you put a tester like a knife and it comes out clean.
  12. Let the dhokla cool for 5 to 10 minutes before removing from the steamer and place it on a baking tray.
  13. Smear the dhokla with the tomato basil sauce, top it with the caramelized onions and capsicum and sprinkle some sweet corn and black olives around. Top the Dhokla with some grated cheese and bake for 8 to 10 minutes till the cheese melts.
  14. Serve Gujarati Dhokla Pizza as an appetizer for your next party .

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EGGLESS COCONUT COOKIES

Eggless coconut cookies, crispy and crunchy coconut flavored cookies are very easy and quick to make at home which require a few basic cookie ingredients like flour, butter, sugar, baking powder and desiccated coconut.
If you are a coconut lover like me and want to munch on crispy cookies without eggs then this one is for you.
enjoy it with a cup of hot tea or coffee as a perfect afternoon snack.

INGREDIENTS:

  • 1 cup Maida (all purpose flour/plain flour)
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Powdered Sugar
  • 1/2 cup Butter (salted or unsalted), at room temperature
  • 2-3 drops of Vanilla Extract or (vanilla essence)
  • 3/4 cup desiccated Coconut (dry grated coconut)
  • 1 tablespoon Milk

INSTRUCTIONS:

  1. Preheat the oven at 350 F (180 C) for at least 10 minutes. Take a large bowl and keep a large strainer over it to sift the dry ingredients (1 cup maida and 1/4 teaspoon baking soda). If you are using unsalted butter, add a pinch of salt.
  2. Sift them together.
  3. If powdered sugar is not available, grind granulated sugar (1/2 cup-2½ tablespoons) in the small jar of a mixer grinder (to make 1/2 cup powdered sugar) until smooth powder.
  4. Take 1/2 cup melted butter and 1/2 cup powdered sugar in another bowl.
  5. Beat them using a hand beater until creamy and smooth.
  6. Add 2-3 drops of vanilla extract or vanilla essence.
  7. Add 3/4 cup desiccated coconut. Mix well.
  8. Add sifted dry ingredients.
  9. Mix well with a spatula. If mixture looks dry, add 1 tablespoon milk (more or less, as needed).
  10. Mix well using your hands and knead into dough. If the dough looks very soft, cover it with a parchment paper and keep it in the refrigerator for 20-30 minutes.
  11. Line a baking tray with either parchment paper or aluminum foil. Divide the dough into 20-22 equal small portions and make round shaped balls from it. Flatten each ball a little between your palms to give a shape like patty.
  12. Place them on baking tray. Place the baking tray on middle rack in preheated oven and bake it at 350 F (180 C) for 15 to 18 minutes or until the edges of cookies have little golden brown color.
  13. Remove baking tray from the oven. The cookies will be soft at this time.
  14. Carefully lift the cookies with a spatula and transfer them on a cooling rack. Let them cool at room temperature. They will turn crispy and crunchy after cooling. Eggless coconut cookies are ready. Store them in an airtight container and enjoy.

NOTES:

  • Make sure that butter is at room temperature (NOT completely melted butter).
  • If you like soft and chewy cookies, bake them for 12-15 minutes instead of baking them for 15-18 minutes.
  • You can use the 1/2 cup whole wheat flour and 1/2 cup maida instead of using 1 cup maida.
     

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CHORAFALI /INDIAN DIWALI SNACK

Gujarati Dry SnacksJar SnacksEvening Tea SnacksDiwali SnacksIndian PartyHigh Tea PartyKadai Veg

Chorafali – A light Fluffy Savory Snack which is prepared during festive occasion of Diwali in most  parts of Gujarat and its one of those irresistible and most tempting dishes of all time.

Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readily.

Not so much sweet, little bit sour, and with an amazing masala, we look forward to have it all year long.

After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force. Even though the process is *1000 times exhausting, the results are totally worth it.

INGREDIENTS:

  • For Chorafali
  • 1 cup besan (bengal gram flour)
  • 1/4 cup urad dal (split black lentil) flour
  • 3/4 tsp salt
  • oil for greasing and deep-frying
  • To Be Mixed Together For The Spice Powder For Chorafali
  • 1 tsp chilli powder
  • 1/2 tsp black salt (sanchal)
  • 1 tsp dried mango powder (amchur)
  • 1/2 tsp salt

INSTRUCTIONS:

  1. For chorafali
  2. To make chorafali, combine besan, urad dal flour,  and salt in a deep bowl and mix well.
  3. Knead into a very stiff dough using enough water (not more than ¼ cup).
  4. Place the dough in a big mortar and beat it with the pestle for at least 2 minutes. You need to apply little extra pressure while beating so that the dough smoothens well.
  5. Also while doing so, you need to flip the dough after every beat so that dough smoothens uniformly.
  6. Divide the dough of chorafali into 2 equal portions.
  7. Flatten one portion of the dough in between your palms. Keep the other portion covered with a dish or damp muslin cloth so that it doesn’t dry up.
  8. Place the flattened portion on a greased rolling board and roll into a 250 mm.  circle without using flour.
  9. Make long cut along with 4 edges using a sharp knife so as to form a rectangle. Cut into long strips  using the sharp knife.
  10. Heat the oil for deep-frying and a few chorafali strips in it a few at a time. Note that you can heat the oil on a high to medium flame, but deep-fry only at a slow flame.Deep fry on a slow flame till this indian diwali snack turns light brown in colour from both the sides.
  11. Place them in a deep bowl, sprinkle the spice powder on top of fried chorafali strips and toss gently.
  12. Cool chorafali completely and serve or store in an air-tight container.

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SITAPHAL SHAHI TUKDA

A rich crisp and dessert prepared with toasted /fried bread drizzled with thickened milk, flavoured with custard apple ,green cardamom powder and garnished silver leaf, slivered pistachio nuts and almonds.

INGREDIENTS;

  • Bread , crust removed- 08 slices (usually cut into triangles)
  • Clarified Butter- 60 gm. / as required to fry the bread
  • Mildly sweetened warm milk / sugar syrup- 150 ml. / as required for dipping the fried bread.
  • For the Rabri:
  • Full cream milk- 05 cups
  • Sugar- ½ cup
  • Pistachio nuts, blanched, peeled and chopped-10 gm.
  • Almonds, blanched, peeled and chopped- 10 gm.
  • For the Flavouring:
  • Sitaphal / Custard Apple pulp- 01 cup
  • Green Cardamom powder- ¼ th tsp.
  • For the Garnishing:
  • Saffron, broiled- 01 gm. (Optional)
  • Silver Leaf -01 sheet
  • Raisins-15 gm.
  • Pistachio nuts, blanched, peeled and slivered-10 gm.
  • Almonds, blanched, peeled and slivered-10 gm.
  • Fresh rose petals- 08 nos.

INSTRUCTIONS:

  1. For the Rabri: In a heavy bottomed pan, add milk, bring to a boil. Add the sugar and cardamom powder and simmer over low flame / heat.
  2. Do not stir too often, as a layer of cream should form over it.
  3. After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk
  4. The wider the vessel and the richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts. Remove from the flame.
  5. Let it cool. Add the Custard Apple Pulp, mix well. Transfer to a glass bowl. Refrigerate to chill for at least 01 hour.
  6. For the Shahi Tukda: With the help of a cookie cutter cut the bread slices into neat round shapes usually it is cut into triangles but I personally prefer cutting into a round shape.
  7. Shallow fry in clarified butter. Place on an absorbent paper to remove excess of clarified butter. For the Serving: Place the fried Bread, dip in sugar syrup / mildly sweetened warm milk for 05 -08 minutes.
  8. Place on the serving plate, pour the Rabri over the fried bread.
  9. Serve chilled garnished with broiled saffron (Optional), Silver leaf, Raisins, slivered pistachio nut and almonds. You may also garnish it with fresh rose petals.wp-1636509345603 

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MINI CHOCO CHUNK CAKE

Little chocolate joy .

A moist, crumbly, tasty cake packed with chunky, melt in the mouth chocolate chunks….this truly is the ultimate cake..

INGREDIENTS:

  • 1/4 cup Flour
  • 2 tbsp Curd
  • 2tbsp Caster sugar
  • 20 gm Salted Butter
  • 1/4 tsp Baking powder
  • 1/8tsp Baking soda
  • 1 tbsp Condensed milk
  • 1/4 cup Milk
  • 2tbsp Cocoa PowderFew drops of Vanilla essence
  • A small pinch of Salt
  • Chopped dark chocolate (optional)

INSTRUCTIONS:

  1. In a bowl whisk butter  and sugar until combined and pale .
  2. Add in the yogurt and vanilla extract and mix to combine
  3. Add milk and milkmaid and mix to combine .( Do Not worry if the mixture curdles
  4. Finally add in the dry ingredients and mix until it comes together
  5. Do not over mix
  6. Fill in ramekins ( I have heart shape )
  7. Add some chocolate chunks.Tap it and Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean.

NOTES:

  • Do Not worry if the mixture curdles before adding dry ingredients. As it is supposed to happen because butter and milk do not mix together.
  • Once Dry ingredients are mixed, Mix the Batter untill there are no lumps.
  • I have used  remekins, You can use any mould. Just keep an eye on it after 15 minutes of baking.
  • Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean. 

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