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foodwithrecipes · 1 year

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Murgh Musallam

We teach you in Food Recipes. Recipes for making Murgh Musallam. One of the royal dishes of the Mughals, the taste of Murgh Musallam is very good. If you are a non-veg lover, then you must taste the taste of Murgh Musallam. Murgh Musallam is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in ginger-garlic paste, stuffed with boiled eggs and cooked with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chillies. Murgh Musallam is served on a platter In which gravy is poured over the chicken. It is advisable to garnish the dish with chopped almonds and serve rice with it. Read more

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priyashreefood · 3 years

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Stuffed Tomato Curry Bharwan Tamatar - Delicious Curry For Roti & Rice || How To Make Tomato CurryRestaurant Style Stuffed Tomato, Extra ordinary curry with ordinary ingredients. Simple steps with little tips to prepare perfect Bharwan Tamatar or Stuffed Tomato at Home.#StuffedTomatoCurry #TomatoRecipes #CurryGravy #TomatoCurry #VegetarianFood #PriyaShreeFoodandFashion #TOmatocurrybypriyashree #QuickRecipe #Quickrecipevideo #Restaurantstylecurry #Creamygravy #Peanutsgravy #jainrecipes #Dhabastylecurry #Partymenu #Guestmenu #Currywithtomato #Indiancurryrecipe #Indianstylecurry #Keralatomatocurry #Tomatogravy #Peanuts #Tomato #Vegcurry #Vegetarianchannel

#tomato #curry #indian food #recipies #restaurant #vegetarian #stuffed tomatoes #peanuts #veg curry recipe #bharwan tamatar

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rijutapakeezah · 2 years

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NOT SO BHARWAN BAINGAN

“Ye wala 10 rupaye kilo, beech wala 20 rupaye kilo, aur wo 30 rupaye kilo”, a busy vendor telling me the prices of three tomato mounds on his cart, on a regular “sabzi mandi” day. The qualities of tomatoes don’t bother you with a question like “why?” 10 /kg ones are small, juicy, not firm, yellow-orange tomatoes with dark spots on some; 20/kg ones are not exactly tomato red but red enough to qualify as a tomato.; 30 /kg ones , sitting respectably on a wicker basket, are obviously, the big, round, with only one eye, tomato-red tomatoes. Each mound has some demand. Yet you would never find shouting at the top of his voice the prices of the costliest mound. I bet you can hear “10 ka ek kilo tamatar” or something similar in your native language.

Hello fellow pickles, welcome back to my blog.

India is a diverse country, something which has been taught to us from the 2nd standard of our education. We are different people. From different religions to different regions, from different castes to different arts, we have everything. However, I find the deepest diversity in people when I see them standing with a vegetable in their hand asking for another variety of it. It can vary in price, quality, size, shape, or sometimes even color. It is actually an integral part of our deep-rooted culture to look for different opinions and perspectives, then, why not vegetables. It is a ritual, a deeply-ingrained habit that is passed from one generation to another as an entity. We only realize it when we face the world alone. Quite like Amazon’s ridiculous ad, I HAD IT AND I DIDN’T KNOW IT.

“Bhaiya, chhote aaloo nahi hain kya?” “Bhaiya, laal mirch nahi hai kya? Sirf hari mirch hi rakhe ho”

There is one vegetable that actually keeps our desire to choose, rightfully so, satiated, without actually changing its core characteristics. Brinjal. Eggplant. Aubergine. Don’t ask me why exactly there are three different names. Baingan. Baingun. What not. Brinjal, by the way, is used as a vegetable but, actually, is a BERRY BY BOTANICAL DEFINITIONS. This plant is NATIVE TO INDIA. As far as this vegetable/fruit is concerned, we are lucky in more than one way.

If you visit any “sabzi mandi” or “sabzi bazaar” on any winter day, you will find not 1, 2, or 3 types of brinjals, but 4 TYPES OF BRINJALS. NOOOO! (Oh god, I just heard Monica screaming in my head, I KNOW!).

They are:

1. BHARTE WALA BAINGAN- probably the biggest edible variety, round and deep purple.

2. BHARWAN BAINGAN- probably the smallest variety, tear-shaped and deep purple (it actually feels like berry, now coming to think of it, hunh, who knew?)

3. TYPICAL BRINJAL-THE BAINGAN- tear-shaped but long and big, sometimes curved at the end or not, deep purple again

4. SAFED BAINGAN- WHITE ONES- I have never eaten them. But they have a similar taste and are fairly easy to grow in your backyard. The variety actually earned the term “eggplant”. Looks like eggs with green shades sometimes.

If you have come across more varieties, then please let me know.

Thus, you can see how interesting it can be to visit a market, have your mind boggled, and totally forget what you had come into the market for.

For me, the BHARWAN BAINGAN does the trick. Now, before, any of you, who hates BAINGAN and leaves the device you are reading this on behind, let me tell you, I used to hate it too. Quite literally. I used to say, KAUN KHATA HAI YE?

But, thanks to this simple dish, designed by my great-grandmother, I fell in love with the vegetable (ok, fruit). The dish is called BHARWAN BAINGAN. I know, I know. Not here to confuse you. Then what it is?

Interestingly, there is nothing BHARWAN about this recipe which means you would not have to stuff anything inside the brinjal. Quite contrary to the ones you often find on a big tawa stationed on a corner in a wedding buffet. It is actually a child’s play.

· You start with buying the right brinjals. By right I mean, those which do not have any holes or eyes on their skin, are not too soft not too tight, just tight so that when you press a thumb, an impression is left. Wash them (pickles, we are living in a pandemic-hit world). Wash them.

· Cut them into 4 pieces after removing the crown and leave the pieces in a bowl filled with water. Do not leave brinjal pieces open without soaking them in water as the pulp starts oxidizing, thus, rendering the white pulp brown.

· Take a Kadhai (wok), (iron kadhai would be the best). Add the preferred amount of oil (mustard oil would be the best) and let it get hot. Add some fenugreek seeds, asafetida, split green chilies. Add brinjals.

· Now, add some turmeric, coriander powder, cumin powder, and salt to taste. Mix them and cover the Kadhai. Do the entire process on a low to medium flame.

· Turn the sabzi over after every 3-4 minutes. The entire process takes time since brinjals take time to absorb oil to their core. After you feel the brinjals are cooked, keep the flame low, and add the ultimate and lip-smacking spice-mix, THE BHARWAN MASALA (my favorite part).

· For the masala you need, 6 teaspoons of fennel seed powder,4 teaspoons of coriander seeds, fenugreek seeds- 2 teaspoons, cumin seeds- 2 teaspoons, mango powder -2 teaspoons, and black pepper powder-1 teaspoon. Roast them and grind them. Add it to the sabzi as per your taste at the end, give it a mix at a slightly higher flame than earlier.

Now, I know being a beginner cook, this may sound exhausting but believe me, there is a reason this recipe persisted for four generations in my family.

· Switch off the stove, cover the lid, let it sit for 5-10 minutes. Let the spices release their flavor.

TADAA! Done. Have it with parathas. You won’t regret reading this long waffling.

To look for the legacies and cultures of your family, we don’t need to look far. Maybe it is not some jewelry piece, a piece of land, a dialect, a language, or an article of clothing, it can be a simple recipe like this. As ELIF SHAFAK says in “THE ISLAND OF MISSING TREES”:

“Because in real life, unlike in history books, stories come to us, not in their entirety but in bits and pieces, broken segments and partial echoes, a full sentence here, a fragment there, a clue hidden in between. In life, unlike in books, we have to weave our stories out of threads as fine as the gossamer veins that run through a butterfly’s wings.”

#food log #food study #foodstagram #loveforfood #blogging #content writing #writing

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divyabhashkar · 2 years

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Bharwan tamatar recipe easy way to make stuffed tomato in hindi neer

भरवां टमाटर रेसिपी (Bharwan Tamatar Recipe): टमाटर (Tomato) का उपयोग कई सब्जियों में किया जाता है. ज्यादातर सब्जियां बिना टमाटर के अधूरी सी लगती हैं. आपने भरवां बैंगन, भरवां आलू और भरवां भिंडी तो जरूर खायी होगी लेकिन क्या कभी भरवां ट��ाटर (Bharwan Tamatar) ट्राई किए हैं. अगर आप टमाटर खाना पसंद करते हैं तो ये सब्जी आपके लिए ही है. भरवां टमाटर (Stuffed Tomato) का स्वाद काफी लजीज होता है और इसे बनाना…

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foodtrails25-blog · 5 years

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Karele ki Subzi is Karela(Bitter Gourd) and onions stir fried with green chillies in Indian spices and mustard oil. North Indian Style Karela Masala recipe.

I love Karela and it was a regular at my parents place. Stuffed Karelas or sliced and cut karelas with onions and spices like dry mango powder, fennel seeds, coriander powder were a regular in my parents home. Many people do not like these due to the bitter taste(in fact very bitter taste), but it has numerous health benefits. I loved Karele ki subzi even as a kid and relished it with hot ghee chapatis and dahi/yogurt. At my place, Rajeev and kids are not very fond of karela, but I still cook it for myself only.

For those who do not about Karela is known as Bitter Gourd is a summer vegetable mostly used in Indian Cuisine. It is cooked in different ways in different parts of India. Stir fried karela with onions (Karela Stir fry)or stuffed with onion masala in spices like fennel seeds, coriander powder in turmeric(Bharwan Karele). Karela has a peculiar bitter taste and is a very beneficial vegetable as per Ayurveda. Bitter taste is different from the pungent that is a characteristic of mustards and chillies. If we go by ayurvedic way of eating, bitter foods should be a must include in our everyday meals as these are help in detoxifying and cleansing the body. It lowers the blood sugar sugar level, and it’s juice is recommended in diabetes.

Karela is a bitter veggie how to reduce the bitterness..

Karela is a very bitter vegetable, though the bitterness is in a way good as per ayurveda but it make it unpalatable for many. To remove the bitterness, after peeling the skin , rub some salt and leave it for and hour or so. After that when ready to make, squeeze the water as the veggie will dehydrate due to salt, and then wash it once again and use as required.

Also, if the bitterness doesn’t go away even after rubbing salt and squeezing water, add a pinch of sugar /jaggery or honey. My mom used add some jaggery(about a tsp) in very bitter karela.

Pls Note.. Karela should be avoided during pregnancy. Many times I had craving for Karela when I was expecting my kids, but couldn’t have as I was advised not to have it during that time.

What goes with Karela Masala…

Karela stir fried or stuffed, goes well with chapatis and curry or with Dal Chawal or serve it with Khichdi I also love having it just with chapatis and raita or just plain Chass.

At my parents home many time mom made Raw Mango(Aami ki Khatti Meethi Sabzi) and Bottle Gourd(Lauki) subzi along with karela. It also goes well Aloo Tamatar or Aloo Matar.

What I need to make Karela Masala..

Karela/Bottle Gourd, thinly sliced onions, green chillies(optional) and dry spices like dry mango powder, coriander powder, fennel seeds, cumin seeds, turmeric powder, red chilli powder and salt. These spices balance the bitter flavour of the karela. That’s the beauty of Indian Cuisine where on one side the spices enhance the taste, add on to the health benefits and delicately balance the taste of the overpowering ingredient.

Mustard Oil is used by North Indian to cook their staple vegetables. You can use any good vegetable oil for making karela if you are not using mustard oil. But in my opinion , mustard oil enhances the taste of North Indian style vegetables , maybe we are so used to that taste.

Mustard oil has a pungent taste, and it not preferred oil in many countries due to a Euric Acid. This compound known to be harmful for human consumption. But our families have been using it for generations and we have not noticed any side effect.

If using mustard oil for cooking heat till it’s smoking point, the cool a bit and use as required.

Let’s make Karele Ki Subzi with Onions and Green Chillies.

Karele ki Subzi

Onions and Karela(Bitter Gourd) stir fried with green chillies in Indian spices and mustard oil. North Indian Style Karela Masala recipe.

4 Karela/Bitter Gourd

1 Onion(large)

4-5 Green Chillies

Spice Powders

2 tsp Dhaniya/Coriander Powder

1 tsp Saunf/Fennel Seeds

!/2 tsp Haldi/Turmeric Powder

1 tsp Amchur/Dry Mango Powder

1 tsp Red Chilli Powder(optional) (can skip if using green chillies)

2 tbsp Mustard Powder

2 tbsp Mustard Oil

1/2 tsp Asafoetida

Salt as per taste

1 tsp Salt(to sprinkle in karela)

1/2 tsp Honey/Jaggery powder (optional)

Wash nicely and coarsely peel Karela.

Cut into medium thin roundels.

Sprinkle salt on the cut pieces and keep in sun(preferred) for at least 1 hr. After that squeeze water from it. you can rinse karela pieces in water if you want.

Thinly slice the onions. If using green chillies, either chop finely or slit in half.

In a pan or kadhai, add mustard oil. Heat oil till it's smoking point. Switch off the gas for a minute, cool the oil a for a minute and then add cumin seeds and asafoetida.

When the seeds crackle, add sliced onions and saute for a minute.

Add all the dry spice powders except dry mango, add sliced karela pieces and with salt and mix everything. Add 1-2 tbsp of water if required, cover the pan and cook the vegetable for 5-6 minutes.

Keep stirring the vegetable in between while it cooks so that it doesn't stick to pan and burns.

Check the vegetable once done, add dry mango powder and jaggery powder or honey(optional).

Serve with chapatis/dal chawal/kadhi chawal or khichdi.

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Do try this karela subzi my way and let me know how you liked it.

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Thanks for stopping by!!

Karele ki Subzi Karele ki Subzi is Karela(Bitter Gourd) and onions stir fried with green chillies in Indian spices and mustard oil.

#Bitter Gourd recipes #featured #Indian Cuisine #Karela #vegan #vegan recipes #vegetarian

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foodwithrecipes · 1 year

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In Food Recipes, we teach you how to make Veg Poha Balls. Poha Balls are a dish served in Narate. After coming from school, there is a desire to eat something different and they are looking for snacks. In such a situation, you can give the children the fun of 'Veg Poha Bowls' as a snack, which gives excellent taste. So let's know Maharashtra, And in Gujarat, people like to eat poha in the morning breakfast. Rice poha is its main ingredient. People like to eat poha bowls by adding peanuts and potatoes. Poha balls keep you energized. Poha is the first choice of every person. Antioxidants are found in poha bowls. Poha balls are rich in proteins. Read nure

#Garlic Spinach #Veggie Puffs #Mix Veg #Roasted Potato #Malai Pyaaz #Tawa Pulao #Paneer Tikka #Cheese stick snacks #Bharwan Tamatar #Poha #Paneer butter masala #Thandai Phirni #Fenugreek Muthia #Chilli paneer #lunch #malai pyaaz #paneer tikka

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foodwithrecipes · 4 months

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Cranberry Pudding Cake . Studies confirming the health-promoting properties of cranberries have typically used doses of 100–300 g of fresh cranberries, Read the full recipe https://foodrecipesoffical.com https://foodrecipesoffical.blogspot.com/2023/12/495-healthy-food-recipe-cranberry.html… http://foodrecipesoffical.blogspot.com

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foodwithrecipes · 4 months

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Corn Halwa. Corn is a good natural source of iron which helps in the formation of blood cells. Therefore it can help in curing anemia. Read full recipe https://foodrecipesoffical.com https://foodrecipesoffical.blogspot.com/2023/12/494-healthy-food-recipe-corn-halwa-its.html… http://foodrecipesoffical.blogspot.com

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foodwithrecipes · 4 months

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Creamy Chicken Chops. Of all the chicken options at the grocery store, the healthiest chicken is considered to be fresh chicken breast. Read full recipe https://foodrecipesoffical.blogspot.com/2023/12/487-healthy-food-recipe-creamy-chicken.html… https://foodrecipesoffical.com http://foodrecipesoffical.blogspot.com

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foodwithrecipes · 5 months

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Nutrila Curry Recipe. Helps in strengthening your heart. It contains all the essential vitamins like Omega-3 fatty acid, folic acid, vitamin B, vitamin A, B1, B2, B3, B6, B9, Read the Full recipe https://foodrecipesoffical.blogspot.com/2023/12/480-healthy-food-recipe-nutrila-curry.html… http://foodrecipesoffical.blogspot.com

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foodwithrecipes · 5 months

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Ragi Beetroot Soup. Beetroot may act as a powerful antioxidant and anti-inflammatory food as a natural nitric oxide (NO) source. It can help manage and prevent, read the full recipe

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foodwithrecipes · 5 months

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Angel's Bite. One piece of cooked skinless chicken (2 to 2 1/2 ounces) equals one serving or about 110 calories. That's the same as serving a 3-ounce vegetarian burger. Read full recipe

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foodwithrecipes · 5 months

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Potato-pea khichdi. Balya – It boosts energy and immunity. Intelligence enhancer – It helps in increasing memory. Laxative – It increases the quantity of stool, Read the full recipe https://foodrecipesoffical.blogspot.com/2023/11/466-healthy-food-recipe-potato-pea.html… http://foodrecipesoffical.blogspot.com

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foodwithrecipes · 5 months

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Tamarind and Date Chutney. Eating two dates every day is enough to provide essential nutrients to the body. If digestion is fine then four dates can also be eaten. Read full recipe https://foodrecipesoffical.blogspot.com/2023/11/462-healthy-food-recipe-tamarind-and.html… http://foodrecipesoffical.blogspot.com

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foodwithrecipes · 5 months

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Barbecued Chicken Salad. If a person leads a non-active lifestyle, he will have to consume less protein. Apart from this, people who do heavy exercise should consume more protein. Read full recipe https://foodrecipesoffical.blogspot.com/2023/11/460-healthy-food-recipe-barbecued.html… http://foodrecipesoffical.blogspot.com

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foodwithrecipes · 6 months

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Veg Hot Dogs Hot dogs contain protein and iron and low sodium. Both hot dogs and veggie dogs contain little or no fiber. Nutritionally, our top picks are low in fat . Read full recipe

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