Sunday, September 28, 2014

Bagun Bhaja,Tomato Chutny And Luchi (Puja Special)



1.plan flour- 1 kg
2.Refined oil or ghee- 4 tbsp
3.Salt to taste
4.Warm water to knead the flour
5.Oil for deep fry


1 Knead the flour, with oil and salt with warm water. 2. Make small balls of dough. 3. Flatten these into circular shapes and roll out with a rolling pin. 4. Deep fry one by one and serve piping hot with side dishes.

Bagun Bhaja:


Brinjal (Big One Used for Baigan Bharta) – 1 (approx 250 gms)
Turmeric Powder – 1 Tbsp
Chilly Powder – 1 Tbsp
Salt – To Taste
Mustard Oil – 2Tbsps
Lemon Juice – 2tbsps


Step 1:
- Take the Brinjal and cut it into Medium slices (Round)
- Use a fork to punch some holes
Step 2:
- Take some mustard oil, add salt , red chilly and lime juice and make a marinade paste
- Smear the marinade generously on the brinjal slices

Step 3:

- Heat a Non Stick griddle  and add mustard oil (few drops)
- Place these marinated brinjal slices and cover them with a plate for 2-3 minutes or till brown and crisp from one side.
- Flip these and let the other side cook.
- Serve hot with the side of a lemon wedge.

Tomato Chutney:


Tomatoes : 2
Dates : 3-4 pieces
Mustard Seeds : 1 tsp
Dry Red Chilli – 1
Gur / Jaggery – 50 gms (Powdered)
Oil – 1 Tsp’
Ginger Paste : 1 tsp


Step 1:
- Heat oil in a pan. Add mustard seeds and let them crackle. 
- Now add red chilli and salt.
- Now add chopped tomato and dates cook till they are soft and cooked
(Note: the dates should merge well with the tomatoes)
Step 2:
- Add ginger paste and mix , follow this with powdered jaggery , keep cooking on low flame till the jaggery is all melted and the chutney comes together
- You can serve the chutney if as it is it’ll be a little thick or you can blend this in a mixture into a fine paste and serve.

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