Thursday, 27 November 2014

WINTER FOOD FESTIVAL: Recipe of the day: Chapar Ghanto (Mixed-Veg with Bara)

 Hello foodies………after a long time!! As you all know, I was so much ill and couldn’t able to blog! I missed you all so much! How are you? Hope you all are doing well.
Foodies, winter is on! So, what’s your plane to celebrate? I have so many planes and from today, I’m starting ‘Winter Food Festival’ here! Hope, you like the recipes and will try it in home! Here I go for the first one…….

Chapar Ghanto (Mixed-Veg with Bara)



  1. Potato:                              2 pieces
  2. Squash:                             3 pieces
  3. Pumpkin:                            250gm.
  4. Parwals:                             3 pieces
  5. Cauliflower:                       1 piece (small)
  6. Carrot:                              2 pieces
  7. Peas:                                 ½ cup
  8. Coconut (grated):              1/2 cup  
  9. Green Chilies:                    3-4         
  10. Mustard/refine oil:            1/4 cup                       
  11. Ginger Paste:                     1tsp
  12. Coriander Powder:             1 tsp.
  13. Turmeric Powder:              1/2tsp
  14. Bay Leaves (Tez Patta):     2pieces
  15. Sugar:                                2tsp
  16. Salt:-                                 to taste


 For Chapar (Bara):

Red Lentil


  1.  Red Lentils:                      200gm.
  2. Green Chilli:                      2 piece
  3. Salt:                                 to taste




Bara or Chapar

  • Wet red lentils at least 4hrs and grind it with green chilies. Add salt to it.
  • Heat oil and fry grinded lentils in small parts and keep aside. It’s called ‘Bara’ or ‘Chapar’.
  • Peel and chop all the vegetables into medium pieces.
  • Heat oil in a kadhai and add bay leaves.
  • Add vegetables, ginger, turmeric powder, coriander powder, sugar and salt one by one in the same oil and mix well.  Cook for 5min.
  • Now add the baras and green chilies to it.  Add Water and let the vegetables simmer well and get cooked.
  • Take it off the flame when the vegetables well cooked. Garnish with grated coconut.
  • Serve hot with rice or roti.

* You may add more vegetables in it.

Today’s Tips

  1. If gum dries up, add a little vinegar and stir.
  2. Add a pinch of soda bicarb to the water to boil peas etc. faster and also to retain their bright green color.


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