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Hyderabadi Bagara Baingan




Brinjal / Eggplant-12 small sizes
Oil-deep frying
Onion-1 big(chopped)
Ginger-Garlic Paste-1 tsp
Tamarind - Gooseberry size ball
Oil-3 tbsp

To be Dry Roasted  and Make into Paste:-

Ground Nuts - 1/4 cup
Sesame Seeds- 2 1/4 tbsp
Coconut -1/4 cup

For the Seasoning:-

Cinnamon Stick - 2 no small
Cloves-3 nos
Cardamom-3 nos
Bay Leaves-3 nos
Mace-3 nos
Cumin Seeds-1/2 tsp
Fenugreek Seeds-1/4 tsp
Curry leaves-few

Spice Powders:-

Turmeric Powder-1/4 tsp
Chilli powder_1 tsp as required
Coriander Powder-1 tbsp
Cumin Powder-2 ts
Garam Masal Powder-1 tsp
Salt to taste


Soak tamarind in warm water and extract 1 cup of juice.Throw the pulp.Keep it aside.

  Dry roast groundnuts until roasted and brown.Keep it aside.Then dry roast the sesame seeds until its golden brown ,keep it aside.Then lastly dry roast the coconut for 2 minutes switch of the flame.
eggplant curry1

Now Grind everything to a past adding little water.Keep it aside.
eggplant curry2

Wash and slit the eggplants cut as four parts but don't cut at the end.

 Heat  oil in kadai  and deep fry the eggplants till it becomes soft. Keep it aside.
eggplant curry

Heat a big pan add oil ,add the cumin seeds,cinnamon stick.cloves,bay leaves,mace,fenugeek ,hing and curry leaves, then its change the  color and chopped onions and saute till oinions turn golden brown.
eggplant curry3

Then add ginger-garlic paste ,turmeric powder,chilli powder,coriander powder,cumin powder,garam masala powder and fry for some time.
eggplant curry4

Then add the ground paste mix well.Keep stirring while frying to avoid getting burnt at tht bottom.When the paste starts sticking to the pan observe that oil starts separating-fry till ssuch time.Then add water,tamarind pulp and salt mix well.Bring the gravy to boil for 5 to 9 minutes.
eggplant curry5

Then add the fried eggplants and mix once. Simmer and cook till it leaves oil and everything gets blended well.
You can adjust the consistency of the gravy as per your preference.If you want more gravy,you can add water and get your desired consistency.
eggplant curry6


Transfer the curry to a serving bowl and serve hot with biriyani or pulao or even with withe rice or chapatis.





Green Chutney (Side dish for Tandoori ,Tikkas,Kababs or Snacks)




Mint Leaves-2 cups
Coriander leaves-1 cup
Thick Yogurt / Curd-1/4 cup
Green Chillies-2 nos
Garlic-1 clove
Sugar-1 pinch
Salt to taste


Mix and Blend all the ingredients thoroughly in a blender to make a  smooth paste.
mint n coriander chutney
mint n coriander chutney1

Goes well with chicken Tikka,Tandoori Chicken or Paneer Tikka and other  any fired items.



Mushroom Butter Masala

                               Hi Friends,
                                         Today i coming Mushroom Butter Masala.Its very tasty n yummy.My family n my friends liked very much.This curry u can prepare with paneer,chicken ,Tofu or any vegetables u like. I prepared same recipe with chicken it came very good.I hope u will try and  u will like it.



Marination For Mushroom:-

Mushroom-400 gms (cut into halved or quarter depending on their size.)
Salt to taste
Turmeric Powder-1/4 tsp
Tandoori Masala powder-1/4 tsp (any brand)

For Gravy:-

Cashews -8 - 10 ,(soaked in milk for 30 minutes and then ground to a very fine paste add little milk)
Butter / Oil-2 tsp + 1 tbsp
Cumin Seeds-2 pinches
Whole spices :-
cloves-3 nos
Cinnamon-1/2 inch stick
Ginger-1/4 inch (chopped)
Garlic-4 nos (chopped)
Onions-1/2 large (sliced)
Tomatoes-1.5 large (chopped)
Red chilli powder-3/4 tsp
Tandoori Masala Powder-3/4 tsp
Kasoori Methi -1/2 tsp (Crushed)
Sugar-1 or 2 pinch
Whole Milk / Half and half / Fresh Cream-1/4 -1/2 cup
Salt to taste
Corineder Leaves-1 tbsp (chopped)


Mariante the mushroom pieces with salt,turmeric powder and tandoori masala powder.Set aside for 15 minutes.
muhroom curry3

Heat 1 tbsp butter in heavy bottomed pan at medium heat.Add the cumin seeds and whole spices.Saute for 3 -4 seconds.Add chopped ginger,garlic and sliced onions.
muhroom curry

Saute until onions starts turning light golden.Add chopped tomato pieces.Saut until tomato turns mushy and oil starts separting,about 8 - 10 minutes.
muhroom curry1

Add chilli powder,tandoori masala powder.Saute for a minute or until their raw smell is gone and switch off.Set aside to cool . Once cooled , grind to a smooth paste.
muhroom curry2

muhroom curry4

Heat 2 - 3 tsp oil / butter in the same pan and shallow fry the mushroom pieces for 5 -6 minutes or until dry.Add the ground tomato-onion mixture.Mix well. Add 3/4 cup water and salt mix well, bring to a boil.
Add cashew paste and cook for a few minutes at medium-low flame.Add crushed kasoori methi and 1 -2 pinches of sugar,if using.Mix well.
muhroom curry6

muhroom curry5

Finally add milk or cream and mix.Cook for 5 minutes at low heat and switch off.
muhroom curry7

Garnish with chopped coriander leaves.Serve with pulav or naan ...




Aloo Bonda





Potato-3 nos
Onion-1 nos (finely chopped)
Green Chilli-2 no (finely chopped)
Ginger-1 tsp (finely chopped)
Urad dal-1 tsp
Turmeric Powder-1/8 tsp
Salt to taste
 Lime Juice-2 tbsp (acc to u r taste)

To Temper:-

Oil-2 tsp
Mustard Seeds-3/4 tsp
Cumin seeds-1/2 tsp
Curry leaves- few
Hing- a pinch

For the Batter:-

Besan Flour-1/2 cup
Rice Flour-1/4 cup
Ajwain seeds- 1/2 tsp
Baking soda-1/4 tsp
Red Chilli powder-1/2 tsp
Salt to taste


Pressure cook potatoes for 3 whistles,peel off the skin once done and mash it well.Keep aide.
aloo bonda

In a pan , season with  cumin seeds,mustard seeds,urad dal and curry leaves and hing.Add turmeric powder mix well. then add  finely chopped ginger,green chillies and onions.Fry till transparent without changing color salt.mix well.
aloo bonda1

 Add cooked,mashed potatoes and mix well so that the turmeric blends evenly.Stir for 2 minutes and
 lime juice mix well.Transfer to a plate and cool down. Make small sized balls and set aside.
aloo bonda2

In a mixing bowl,mix everything "for the batter" table with little water to make a batter,it should be thick enough to coat the potato balls.
aloo bonda3

aloo bonda4

Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix.turn over in a minute to cook evenly on both sides.Cook in medium flame.
When its evenly golden fried,drain it over kitchen tissue.
aloo bonda5

 Serve with any chutney or any type of sauces, as a tea time snack.





Quinoa Adai






Idli Rice  or Brown Rice-1/2 cup
Quinoa-3/4 cup
Toor Dal - 1/2 cup
Channa Dal-1/2 cup
Moong Dal-1/2
Urad Dal-1/4 cup
Red chillies-4 to 5 nos acc to u r taste
Asafoetida / hing -a pinch
Onion-1/2 cup chopped
Curry leaves-few
Coriander leaves-1/2 cup
Salt to taste
Oil for spray


Soak rice and quinoa together and the dals together for about 5 hours.
quinoa dosa

quinoa dosa1


Blend rice,quinoa and red chillies coarsely and then add the dals and blend further using water as needed.We want a batter to be of pouring consistency,but not too runny.
quinoa dosa2

To the batter add salt,asafoetida,onion,curry leaves and coriander leaves.Mix well.
quinoa dosa3

Heat a tawa and pour a ladle of batter on it.Spread to form a circle and drizzle about 1/2 tsp of oil around the edges.
Flip over in a few minutes to cook the other side.When both sides are cooked and golden brown,adai is done.
quinoa dosa4

Serve with sambar or chutney or pickle.




Divya's Recipes   © 2008. Template Recipes by Emporium Digital