Baingan ka Bharta

Baingan/ Brinjal/ Egg plant, if you kill it completely and ruthlessly baingan bharta is the result.. Trust me, you first have to roast the baingan on direct flame.. the peel it slowly… then chop it and mash it.. then cook it.. finally eat it.. So that is the death cycle of the brinjal..:)

Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 3 people


  • 1 big Brinjal/Egg plant
  • 3 medium sized Onions finely chopped or grated
  • 3 medium sized Tomatoes gravy
  • 1 table spoon Ginger Garlic paste
  • Salt to taste
  • 1 tea spoon Cumin seeds (Zeera)
  • A pinch of Asfoedatia (Hing)
  • 2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 tea spoon Garam Masala
  • 2 tea spoon Oil/Ghee


Apply some oil on the brinjal. Place it on the gas to roast. Keep turning it to cook properly from all the sides. It should take about 10 – 15 min to roast perfectly from all sides and be little cooked in the center too. The oil is applied so that the skin comes out easily.

Set aside the roasted brinjal, to cool down so that it becomes easy to handle.

Peel the brinjal and chop the stem off. Now chop it into really small pieces, use a fork or masher to mash it properly.

Heat the oil in a pan and add asfoedatia and cumin seeds. Allow them to crackle.

Now add the chopped/grated onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.

Now add the other masalas Turmeric Powder, Red Chilli Powder, and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.

Cook till the oil separates out and then add the garam masala. Add the mashed brinjal to the masala, and mix it properly.

Fry the brinjal for about 15 mins, by stirring at regular intervals to ensure it does not get burned. When you get a nice brown color, the bharta is done.


  • Garnish with finely chopped fresh coriander leaves.
  • Try it with hot chapatis or paranthas.

Tasty Cooking..!!

Sending this recipe to:

Favorite Recipes Event: Vegetarian Recipes.  

Bon Vivant #9 – Simply Sides


Hubby’s Delight Contest

Vegetable Cheese Toast

I was eagerly waiting to prepare something in my new Oven… Since am new to baking, I prepared the Vegetable Cheese Toasts.. which my husband simply loved… We have been eating them for the last three days for breakfast now…. Easy and quick to make, in the rush of getting ready for office…

Preparation Time:- 10 mins |  Cooking Time:– 10 mins |  Serves:- 2 people


  • 4 slices of bread
  • 1 small sized Onions finely chopped
  • 2 table spoons Capsicum finely chopped
  • 2 table spoon Boiled or Frozen Corn
  • 2 table spoon Tomatoes finely chopped
  • 1 table spoon Fresh Coriander leaves finely chopped
  • Salt to taste
  • 1 tea spoon Pepper Powder (Kali Mirch)
  • 1 cup grated cheese
  • 1 table spoon Cream Cheese/ Cream
  • 1 tea spoon Olive Oil
  • 1 tea spoon Oregano
  • 1 tea spoon Basil


Pre-heat the oven to 200 degrees for 10 mins.

Now for the assembly, add all the vegetables, onions, tomatoes, corn and capsicum to a mixing bowl.

Add the olive oil and cream cheese to the vegetables. Mix properly.

Now add the oregano, basil and coriander leaves. Stir in the grated cheese. Save some cheese to sprinkle on the top.

Spread this on the breads evenly and sprinkle some cheese over.

Now bake at 200 degrees for about 8 mins, or till the cheese melts. (I used the toast mode and the middle rack for cooking)


  • Serve hot with Tomato Ketchup.
  • Loved a hot cup of tes with them.

Tasty Cooking..!!

Sending this recipe to:

Bake Fest #12 & Main Event Announcement :

Lets Cook for Halloween

“B-O-O-O-O-O” – Halloween Event

What with my Cuppa ?

Kids Delight Healthy Makeover & Main Event Announcement

Methi Paranthe

Methi (Fenugreek), is one of my favorite vegetables… I love Methi Paranthas…

Being from Mussoorie, a cold place, we used to eat a lot of methi… Methi paranthas, almost everyday for breakfast… I may not be introduced to cooking when was young but was definitely introduced to chopping… I used to love chop vegetables, but really fine… So methi was something my mother used to clean only when I was around, so that I can chop it finely for her…

I became famous in Mussoorie for chopping Methi.. 🙂 Yeah seriously no kidding.. 🙂 One of my neighbours got 3-4 bunches of Methi (those huge bunches) and my mom said that Sheelu will chop them for you… Next day she comes says that her son really liked the aaloo methi she prepared… Only then I came to know that, it makes a huge difference in the taste of the food, by the way you chop your veggies.. 🙂 It was a proud moment for me.. and I still religiously follow the same way of chopping.. 🙂

Methi Paranthe

Preparation Time:- 1/2 hr |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas


  • 2 cups whole Wheat Flour (Gehun ka aata)
  • 4 cups Fresh Fenugreek Leaves (Methi)
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • Ghee/oil to fry the parantha (I prefer ghee :))


Clean the Methi and chop it finely. Wash the chopped leaves properly. There can be lots of soil in the methi, so make sure to wash it thoroughly.


Take the flour in a big pan, add salt and chilly powder to it. Add the washed methi to it. Now knead in a tight dough using minimum water. Methi can leave some water so make sure that you don’t use too much of water, while kneading.

Cover the dough and leave it for around 15 minutes.

The Dough

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be realy sticky, so you can refrigerate it for 15 mins.

After rubbing with some dry flour, start rolling the parantha evenly. You need to roll like a normal parantha.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end. Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
  • Try it for dinner with curd.


Thank you Hubby..

We went out to shop this weekend… My Husband took me to E-Zone (a one stop shop for all electronics)… And said “Pick anything you want for your kitchen” 🙂 … I could not believe it at all… So first picked up the appliance which I really wanted… 🙂 A Philips Food Processor… Then we got a hand Blender, then a Sandwich Maker and last but not the least.. Morphy Richards Oven…

I was shock struck, when he asked the person attending us, to pack all these appliances.. 🙂

I am so excited to use them all… So sharing my joy with all you lovely people..:) With my oven I enter the world of baking… and can’t wait to bake my first cake… Trying to get acquainted with it first..:)


Food Processor

Hand Blender

Thank you Saurabh… 🙂 Love you lots and lots…:)

Kale Chane – Kanya Jeeman

It was Ashthami yesterday.. A very auspicious occasion.. I had kept all the navratris and was supposed to be opening my fasts yesterday…

So we had Kanjak/Kanya Jeeman @ our house… Five small girsl came to eat food… My husband washed their hands and feet and made them sit, served them food while I was making puris in the kitchen… Many chilhood memories came rushing to me at that time… When I was young we (me, my sister and some neighbourhood girls) used  to be sitting and my mom making puris in the kitchen while my dad attending to us…:)

How times have changed and today I was in my mom’s shoes..:) Love you maaa..

So this is what was prepared for the Kanyas (Devi’s @ our home), Chane, Puris, Sooji Ka Halwa.. We gave them 11 rupees with a small gift of pencil colors and cute eraser and yup an Apple too..:)

So here comes the recipe for Chane…

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 5-6 people


  • 250 gms Kala chana
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 5-6 Medium Tomatoes grated
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 2 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Chole Masala
  • 1 pinch Asafoetida (Hing)


Soak the chane overnight if preparing for lunch (They should be soaked for around 6-8 hrs).

Boil the chane with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling. But keep the water to minimum while boiling so that they are more of dry and not gravy ones.

For the masala, heat the oil/ghee in a pan and add cumin seeds and Asafoetida to it. Allow them to crackle.

Now add the Coriander powder and fry for one minute. Add the tomatoes, turmeric powder, chilly powder, garam masala, and a pinch of salt. Keep frying the tomatoes till the oil separates out.

Now add the chole masala and mix (Chole masala is added in the end to retain the flavor and aroma).

Add this masala to the boiled chane and mix properly. Mash some chane to thicken the gravy. Bring to boil and you can keep cooking till the gravy thickens or till the chane dries out.

Cover the dish for around 5-10 mins so that the chane can soak all the flavors.


  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with boiled rice and Puris.
  • If not cooking for a puja.. add onions and garlic to enhance the taste.

Tasty Cooking..!!