When the theme for the month of june for THE FOOD EVENT SWC was announced,,,i was really excited...cause,..that way iTHOUGHT I WOULD be able to blog my mothers recipe...since the day i have started blogging...i keep experimenting with different cuisines,,i will choose one cuisine and prepare all the dishes of the same cuisine,.or some times,..mix two different cuisines..and at times,..try to create my own recipes,..so tahhari,baingan ka bharwa,khurchan,rabdi,.allo gobhi tamatar sabji,malai wala paneer ,and many more,,the list is endless,all inspired by my mothers day to day cooking..ya thats true,,that whenever she used to cook,..i never paid any interest,...but now when i try to cook,..i remember the taste.,,love,..and everything.,.sometimes just feel like going back home ,..i still remember how my mother used to cook all my favourite things when i used to go home during my vacations,as my .holidays were always of few days,..she used to cook my favourite eateries everydays,..or used to ask me what i want to eat posta ka halwa ,dahi wada and chene ki sabji was always on most wanted list,..back in delhi my younger sis used to pamper me with chats,..misti doi,..and sweets,..they all knw i am foodie,..really miss those days,..and my youngest sis...she used to take hours to prepare chicken,.just for me and she used to lock herself in kitchen so that no body disturbs her,..when she used to cook...now really miss those days ,..when i cook back here in singapore...sometimes these memories just flash before my eyes,,,specially when i am cooking something which remind me of my parents and sis...miss them a lot at times,..guess i am drifting from topic,..
comin back to the topic in this post i will be blogging about bharwa baingan and khurchan...mathura ke...
have named the recipe ghazipuri bharwa baingan,.cause my mother being from ghazipur a small town in up..this recipe of bharwa baingan was told to her by her mother,,,ie my nani...and mathura ka khurchan cause...when we went for trip back there,,,long time..i still remember eating khurchan in patta bowl made of leaves ,,the halwaiwala,..scrapped the sides of the kadai,..and gave the delicious khurchan,,,mathura is famous for milk products...ie malai,rabdi,lassi...and many more things..and ya peda too....
comin to the recipe of GHAZIPURI BHARWA BAINGAN.
ingredients
small round brinjals 7 to 8
ingredients to make the paste for filling
onions two
garlic cloves seven
green chilli four
red chilli powder one tsp
salt to taste
turmeric powder half tsp
coriander powder one tsp
garam masala powder one tsp
cumin seeds one tsp
fennel seeds one
fenugreek seeds one tsp
mustard seeds one tsp
onion seeds one tsp
for the paste
heat oil in wok
add cumin seeds,followed by garlic,green chilli and onions
keep frying till onion loses its texture,shape and colour
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grind all the seeds in a grinder and add red chilli,salt,turmeric,coriander and garam masala
mix the ground paste in the onion paste and fry for a minute
for the filling
make slits in the brinjal
with the help of spoon fill the paste in the brinjal..
and keep pressing with help of spoon
once the brinjal are filled in the same wok heat one tablespoon of oil
add the brinjals and cover and cook
to ensure that the brinjals are cooked properly,..place them in pressure cooker and cook till first whistle comes
(thanks for the tip lakshmi,..)
coming to the recipe for MATHURA KA KHURCHAN
INGREDIENTS
MILK HALF LTR
SUGAR SYRUP HALF CUP
YELLOW COLOUR
SAFFRON STRANDS
PROCEDURE
IN NON STICK PAN,.BOIL MILK,..
ONCE BOILED ,LOWER THE FLAME AND KEEP STIRRING
ADD SUGAR SYRUP,FOLLOWED BY YELLOW COLOUR AND SAFFRON STRANDS
keep stirring TILL MILK STARTS STICKING IN THE PAN,..
ONCE U SEE JUST THE SOLID RESIDUE WITH NO LIQUID LEFT
THAT MEANS KHURCHAN IS PREPARED
GHAZIPURI BHARWA BAINGAN AND MATHURA KA KHURCHAN GOES FOR SWC UP HOSTED BY NUPUR OF CINNAMON HUT,..AND BEFORE I END THIS POST SOME CLICKS FROM MY BEDROOM WINDOW,,,,HAPPY WEDESDAY,,,AND BLOGGIN,..
