Eggplant is a King of vegetables in Indian Dishes…Roasted Smoked Eggplant Curry, otherwise popularly known as Baingan Bharta. I had seen it at Indian restaurants before, but had never bothered trying it. So when I realized how easy and unbelievably tasty it was, it quickly became a favorite dish of mine then I did so many innovation and cook so many different delicacies our of Aubergine. And every time it was awesome.❤️😊

Ingredients for Baingan Ka Bartha😋👍

• 2 tablespoons oil
• 1 tablespoon cumin seeds
• 1 teaspoon ginger peeled and finely chopped
• 1 medium yellow onion chopped
• 6 cloves garlic minced
• 2 chopped green chilies
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 large eggplant roasted
• 2 medium-sized tomatoes seeded and chopped
• 1/2 cup frozen or fresh green peas
• ½ teaspoon salt or to taste
• 1 teaspoon fresh green corianders
• 1 teaspoon butter

Method of making the Baingan ka Bartha😋👌

1. Preheat the oven to 400 degrees. Cut the eggplant in half length-wise, drizzle some oil on the flesh (so that it doesn’t stick to the baking sheet) and place the halves on a baking sheet flesh-side down.
2. Roast 40-50 minutes or until the skin is brown and pulling away from the flesh.
3. The eggplant flesh should now be darker and appear wet. (You can also roast the eggplant by wrapping the whole thing in foil and putting in the oven, but this method takes much longer).
4. If you’re serving the dish over rice, prepare the rice while the eggplant is roasting.
5. I steamed one cup of dry brown rice, which was the perfect portion to go with the eggplant.
6. While the eggplant is roasting, begin preparing the curry.
7. Heat the oil to medium high and add the cumin seeds.
8. Toast the seeds for two minutes then add the ginger. Sauté 3 to 5 minutes until very fragrant, then reduce heat to medium and add the chopped onion.
9. Sauté about 3 minutes before adding the garlic, green chilies, ground cumin and turmeric.
10. Cook until onion is translucent, about another 8 minutes. If using frozen peas, add them now.
11. Once eggplant is finished roasting, allow it to cool enough to handle and peel the skin.
12. Chopped the flesh and, Add the eggplant to the rest of the ingredients, reduce the heat if necessary and cook for another 5 minutes.
13. Add the tomato and add green peas and cover and allow to cook for another 5 to 8 minutes, stirring occasionally.
14. Adjust the seasoning, check the consistency, served hot garnished with fresh green coriander and dollops of butter. Accompanied with brown or steam rice or with butter naan/ garlic naan or butter roti.😋😊as per your preferences.

Dal Ghost is one of the very popular Mutton Dish India and its subcontinent’s. It is basically a mutton simmered with spices, mixture of toor dal and masoor dal, or just any either of them. Whereas, dalchaa is mutton simmered with spices and chana dal (split bengal gram dal) with slight different method. Just to pair the dal with luscious red meat to give a punch to make the lentil delicious and fill with extra energy. Try this simple and exotic recipe during weekend when everybody is at home. Everybody will sure your this exclusive innovative preparation😋👍

Ingredients for making the Dal Ghost😘

• 750 grams Lamb (mutton on bone)
• 3/4 cup split pigeon pea (toor dal)
• 3/4 cup split red lentils (masoor dal)
• 3 onions medium size, finely sliced
• 2 tomatoes medium size, finely chopped
• 1 tablespoon garlic paste
• 3/4 tablespoon ginger paste
• 2 bay leaves
• 1/2 tablespoon coriander powder
• 2 teaspoons red chili powder
• 1 tsp turmeric powder
• 3-4 green chillies finely chopped or crushed
• 8-10 curry leaves
• Juice of 1 large lemon
• Water or stock as per your requirements
• Salt to taste
• 5 tablespoons oil/ Desi Ghee
• 1teaspoon Chopped fresh coriander

For making the Masala/powder

• 6 green cardamom
• 10 black peppercorns
• 2 inch cinnamon stick
• 8 cloves
• 2 black cardamom
• 1.5 tsp cumin seeds
• 1 star anise
• 1.5 tsp fennel seeds
• A small piece of stone flower dagad phool, if available (Panther ka Phool)

For tempering/Tadka

• 1 teaspoon cumin seeds
• 3-4 red chillies whole
• 4-5 garlic cloves chopped
• 1/2 teaspoon red chili powder
• 2 tablespoons ghee

Method of making the Dal Ghost👍

• To start with dry ingredients to roast the fennel seeds, cumin seeds, cinnamon, elaichi, black cardamom, cloves, black peppercorns, star anise, and stone flower.
• Then add the roasted whole spices into a grinder and grind it to fine powder.
• To boil dal, firstly, clean and wash the dal well. Add it to pressure cooker along with 1/2 tsp of turmeric powder and 4 cups of water.
• Cover and cook until the dal is done.
• To begin with, heat oil in a pressure cooker. Once the oil heats up, add onions and fry until translucent.
• Then, add bay leaves and green chilies and fry for few seconds
• Now add mutton and saute on high for another 2 minutes
• Then, add ginger paste and garlic paste, saute for 2 minutes until it becomes fragrant.
• Add chopped tomato, red chili powder, turmeric powder, coriander powder and cook for another 3-4 minutes. So that the whole mixture will combined together.
• Once the tomato will be softens, add ground masala powder and mix well until it gives the nice aroma.
• Then add 3 cups of water, bring it to a boil, cover and cook until mutton is done. You can pressure cook or cook in a deg/handi. Summer the heat and let it cook for 15 to 20 minutes until the meat will become tender.
• Once the meat is done, Then add boiled dal and mix in the cooked meat. Then add curry leaves and mix.
• Add chopped mint leaves and bring it to a boil. Then, simmer the dal gosht on low for 5-7 minutes
• For Tempering/Tadka
• In heavy bottom pan heat ghee. Add cumin seeds, allow it to crackle, Add garlic and fry anoter few seconds.
• When it starts turning light golden brown, add whole red chili and fry for another few seconds.
• Add chili powder and immediately switch off the heat. Pour the tadka over the dal and let it cover with the lid for a while.
• Take out dal ghost in serving dish or a bowl and serve hot dal gosht garnished with chopped coriander accompanied with bagharey chawal, pulao or steamed rice. As per your preferences.😋👍

Seared fish at home in a tablespoon of olive oil, most of the fat is healthy unsaturated fat, and you don’t get any trans fat. You can make the meal even more healthful by choosing salmon or another fish rich in heart-healthy omega-3 fats and if you add some nutritious veggies like broccoli, cherry tomatoes and olives that will make this dish awesome, so enjoy the dish with full of vitamins and proteins which will boost your immune system.😋🙏

Ingredients of making the salmon👍

• 4 salmon fillets
• 2 tablespoon extra virgin olive oil
• juice from 1 lemon
• 1 teaspoon red pepper flakes
• 1 teaspoon paprika
• kosher salt and pepper to taste
• 1 large head of broccoli, cut into florets
• 1 cup cherry tomatoes
• 2 cloves garlic, minced or grated
• 2 tablespoons chopped fresh oregano
• zest from 1 lemon
• splash of white wine
• 1/2 cup pitted kalamata olives

Method of making the Salmon👍👌

1. Heat a drizzle of olive oil in a large skillet over medium high heat.
2. Rub the salmon all over with olive oil and lemon juice. Sprinkle with chili flakes, paprika, salt, and pepper.
3. Place flesh side down in the skillet and sear until crisp and just beginning to caramelize, about 2-3 minutes.
4. Flip and cook 1 minute more or until your desired doneness is reached. Remove the salmon from the skillet.
5. Add another drizzle of oil to the pan, add the broccoli and cook until tender, about 5 minutes.
6. Add the tomatoes, garlic, oregano, lemon zest, salt and pepper and cook until the tomatoes begin to burst, about 5 minutes. Remove from the heat and add a splash of wine to create a sauce.
7. Add the olives and slide the salmon back into the skillet to warm throughout.
8. Serve the salmon with a side of veggies and any sauce left in the skillet. Garnish with fresh oregano.
9. A healthy food for immunity boosting must have twice a week. 😘👍

This is a delicious splendid make of Hungarian goulash you can start with onions and beef as the base and plenty of paprika. Fry the onions in butter until they are translucent.then add the fragrant stock and let it simmer to totally indulge with the rest of the ingredients. This preparation is very much nutritious and full of energy and vitamins. 👍😘 secondly, Add the beef to the pan and sear it on all sides. Next, deglaze the pan by slowly adding the beef broth to it. Once deglazed, add the tomatoes and broth and season to taste.

Ingredients for making the Hungarian Goulash 👍😋

• 2 medium onions
• 2 teaspoons butter or lard (preferred)
• 1 teaspoon caraway seeds
• 2 tablespoons paprika
• ¼ cup flour
• 1 ½ pound stewing beef trimmed and cut into 1″ cubes
• 2 cups beef broth or water
• 1 cup diced tomatoes canned
• 1 teaspoon salt or to taste
• ¼ teaspoon pepper
• 1 teaspoon fresh parsley

To give exotic color and add on – Optional

• 1 ½ cup carrots optional
• 3 cups potatoes optional

Method of making the Hungarian Goulash👌👍

• In a large pot, melt butter and add onion, Cook till translucent.
• Stir in caraway seeds and paprika and mix well.
• In a bowl, dredge the stew beef with flour.
• Add beef to the onion mixture and cook for about 2-3 minutes.
• Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan.
• Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.
• Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.
• served hot garnished with chopped parsley with garlic bread or soft buns as per your preferences. 👌😋 stay safe and eat healthy 💐

Everyone would ❤️ this simple yet incredible Creamy Garlic Shrimps delight. Transform ingredients you most likely already have in your kitchen for an incredible dinner/Lunch and serve it with low carb Or carb loaded sides for an amazing meal, you will enjoy this simple delicacy which is delicious and creamy, kids would ❤️ to have such cheesy and cream filled dishes especially if it is pasta.

Ingredients for making the shrimp Pasta😋😘

• 1 tablespoon olive oil
• 1 pound (500 grams) shrimp, tails on or off
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 6 cloves garlic minced
• 1/4 cup tomato paste
• 1/2 tsp oregano ( as per your preferences)
• 1/2 cup dry white wine or chicken broth
• 1 1/2 cups reduced fat cream
• 1/2 cup fresh grated Parmesan cheese
• 2 tablespoons fresh chopped parsley

Method of making the creamy Shrimp Pasta😋💐

• Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl, set aside.
• Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Add tomato paste and fragrant with garlic.
• Pour in the white wine or broth allow to reduce to half while scraping any bits off of the bottom of the pan.
• Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally.
• Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
• Add boiled Al Dante pasta and combined well with the sauce so that sauce mixed well with pasta.
• Season with salt and pepper and mixed well.
• Add the shrimp back into the pan, sprinkle with parsley. Adjust the seasoning and check the consistency.
• Serve the pasta while arranging the shrimp nicely on the top with fresh parsley, if you want you can sprinkle more Parmesan cheese on the top.
• Enjoy this staple food which is very much delicious and you can have it at any point of time. Children favourite 😘❤️😋

Please Note

You can cook this preparation without cream as well if you don’t want to add cream as most of the people have some health constraints. Then simple cooked with tomato paste, cheese, garlic and shrimps with parsley.

“shepherd’s pie” as it’s called across the U.K. and Ireland—is a savory casserole made of ground meat and peas and carrots cooked in a rich gravy and topped with a mountain of mashed potatoes—or puff pastry—or both (as we do here), and sometimes cheese (yup, we do that, too). It’s the kind of food that feeds the body and nourishes the soul, especially in the winter doldrums when it’s dreary outside and dark by 4 pm.

Ingredients for Making the Shepard Pie 😘

• 2 lbsGround lamb
• 3Onions, diced
• 2 Carrots, small dice
• 4Garlic cloves, minced
• 3 tbspFresh thyme
• 2 1/2 cupsBeef stock
• 1 (12 oz.) bottle stout
• 1 tsp Salt 
• 1/2 tsp Pepper
• 3 tbspCornstarch 
• 1 cupFrozen peas
• 2Sheets puff pastry

Potato Topping 😋

• 4Large russet potatoes, peeled and cubed
• 1/4 cupHeavy cream
• 4 tbspButter
• 1 tsp saltSalt
• 1/2 tsp Pepper
• 1 Egg, lightly beaten
• 1 cupFinely grated gruyere cheese

Method for making the Shepherd pie 👌😄

1. Preheat oven to 350° F. Grease 8 (4″) disposable pie tins (found in the baking isle of your local grocery store), or eight oven proof cocottes.
2. Prepare filling by heating a large sauté pan and browning the ground lamb. Once all the meat is browned use a slotted spoon to set the meat aside.
3. Drain off all but 2 tablespoons of fat. Sauté onions and carrots until onions become translucent, about 5 minutes. Add the garlic and sauté for one minute longer. Add the meat back in with the onion mixture.
4. Add to dish thyme stout and stock and season with salt and pepper. Cover with lid and cook in the oven for 1 hour.
5. Mix cornstarch and 4 tablespoons of water to form a paste. Stir through meat mixture until fully combined.
6. Add the peas then return dish to oven for 30 more minutes. Allow to cool completely before filling pies, or pastry will become soggy.
7. Preheat oven to 400° F.
8. To prepare the topping, boil potatoes in salted water.
9. Drain and add cream, butter, salt and pepper. Mash until completely smooth and set aside.
10. On a floured surface, roll out pastry to ⅛ in thick, using a sharp knife to cut into 8 squares.
11. Avoid stretching the dough, or edges will not puff. Ease pastry into prepared tin. You should have four corners hanging over the edge of each tin.
12. Fill lined tins with meat mixture to the rim. Using a spoon or pastry bag, spread potatoes on top of the filling and fold overhanging corners on top of the mash to create a tight seal.
13. Using a pastry brush paint the top of the pies with the egg wash and sprinkle with cheese.
14. Place the pies on a baking sheet and bake for 25-30 minutes until the pastry is golden brown.😘👍
15. Enjoy this fabulous dish with your loved ones 😄😋

Ingredients for making the Salmon👌

• 4 salmon fillets, skin off (or Trout or any white fish) as per your preferences
• Salt and pepper to taste
• 2 teaspoons olive oil
• 2 tablespoons butter
• 6 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup dry white wine
• 1/2 cup heavy cream
• 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup fresh grated Parmesan cheese
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)
• 1 tablespoon fresh parsley chopped

Method of preparation 😘

• Heat the oil in a large skillet over medium-high heat.
• Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
• Melt the butter in the remaining juices leftover in the pan.
• Add in the garlic and fry until fragrant (about one minute).
• Fry the onion in the butter. Pour in the white wine and allow to reduce down slightly.
• Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
• Reduce heat to low heat, add heavy cream and bring to a gentle simmer, while stirring occasionally.
• Season with salt and pepper to your taste.
• Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese.
• Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
• Add the salmon back into the pan😃sprinkle with the parsley, and spoon the sauce over each filet.
• Serve over pasta, rice or steamed veg.enjoy this nutritious dish full of proteins.😀😀😋

Pan seared lamb chops can be freshly made, with ingredients that are easy to find. I like lamb simply cooked, the meat is flavorful enough on its own not to require a sauce. Here is my simple recipe on how to pan sear lamb chops. I ❤️ this exotic preparation and hope you too will love to make it during weekend as today is Sunday and thinking to make some thing exclusive so here the preparation of the day is ready to serve enjoy👌🥂

Ingredients for making the Pan Seared Lamb Chops😋👌

• 8 lamb loin or rib chops (1-inch thick)
• 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• 1 large garlic clove, smashed
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest

Method of making the Pan seared Lamb Chops❤️😘

1. Seasoning of the lamb chops. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
2. Cooking of the lamb chops.Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you’re using thicker lamb chops, this could take up to 10 minutes).
3. Turn/flip of the lamb chops. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
4. Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
5. Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
6. Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
7. Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter.
8. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed.
9. Pour the sauce over the lamb chops and serve immediately garnished with chopped thyme herbs. Accompanied with rice, pilaf or stirred veggies as per your preferences 👍❤️

Please Note

Marinate the Lamb chops with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated.

Cantonese steamed fish is a traditional and simple dish that’s often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. But it’s also a dish that can be found on a lot of home dinner tables. That’s when you know it’s not just easy, it’s good. This dish is so nutritious and healthy best for a quick meal with lots of vitamins and proteins.🥰

Ingredients for making the Steamed Fish🥰

• 4 x 200g ling fish fillets
• 1 bunch coriander, leaves picked
• 4 spring onions, sliced
• 1 long red chilli, thinly sliced
• Steamed rice to serve

Making of ginger Sauce

• 1/2 cup light soy sauce
• 2 cloves garlic, shredded
• 2 tablespoons ginger, shredded
• 1 stick lemongrass, white part thinly sliced
• 1/4 cup kecap manis
• 1/4 cup brown rice vinegar
• 1/2 teaspoon sesame oil

Combined all the ingredients to pour on the top❤️

Method of making the steamed Fish😋👍

• Pat fish dry with paper towels. Line a large steamer basket with baking paper and top with fish.
• Steam, covered, over a wok of simmering water for 4-5 mins, or until flesh is white.
• Meanwhile heat all ginger sauce ingredients in a small saucepan with 1/2 cup water.
• Simmer on low heat for 5 mins, or until fragrant and reduced slightly.
• Transfer fish to a serving platter and pour over half of hot sauce. Combine coriander, spring onions and chilli and scatter over fish.
• Serve with steamed rice and remaining sauce.😘👍

Grilled/Seared are cooking terms but chicken seared thighs in a delicious garlic butter mushroom sauce with a hint of herbs is MY personal favorite dinner everyone would ❤️ to have this perfect dinner with very little efforts you can cook this mind blowing delicious dish and accompanied This Garlic Mushroom Chicken Thighs dish over rice, pasta, mashed potatoes😋👌

Ingredients for making the Mushroom Chicken 🥰

For The Chicken

• 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons olive oil

For making the Sauce

• 1 tablespoon butter
• 8 ounces (250 g) sliced brown mushrooms
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 tablespoon fresh chopped parsley
• 1/2 – 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)

Method of making the Mushroom Chicken thighs

• Pat chicken thighs dry with paper towel and trim off excess fat.
• Combine the onion powder, garlic powder, herbs, salt and pepper.
• Coat the chicken evenly with the combined seasoning.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness).
• Add remaining oil if needed for second batch. Transfer to a plate set aside and keep warm.
• To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
• Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
• Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley.
• Serve hot as per your preferences with Steam rice, pasta or mashed potatoes.👍💐😘