How to Make Varan Bhaat & Masala Bhendi | घर पर बनाइए असली महाराष्ट्रियन थाली | Chef Ajay Chopra скачать в хорошем качестве

How to Make Varan Bhaat & Masala Bhendi | घर पर बनाइए असली महाराष्ट्रियन थाली | Chef Ajay Chopra

How to Make Varan Bhaat & Masala Bhendi | घर पर बनाइए असली महाराष्ट्रियन थाली | Chef Ajay Chopra Subscribe to my channel here :    / @chefajaychopra   Varan-Bhaat aur Masala Bhendi – ekdum asli Maharashtrian comfort thali! 🤩 Dal ka swaad, bhaat ki simplicity aur crispy masaledar bhendi ka maza – perfect ghar ka khana jo dil aur pet dono ko khush kare. Iss video mein main aapko sikhata hoon step by step recipe of Varan Bhaat (Maharashtrian Dal Rice) aur Masala Bhendi (Crispy Okra Fry with Maharashtrian Masala). Yeh thali bana ke dekhiye, weekend special ya daily lunch ke liye ekdam best! For more information and many more recipes, Visit us at: https://www.chefajaychopra.com​ Varan Bhaat recipe, Masala Bhendi recipe, Maharashtrian thali, Maharashtrian food, comfort food India, ghar ka khana, dal rice recipe, okra fry recipe, bhindi masala recipe, crispy bhindi fry, varan bhaat ani bhendi, maharashtrian varan, Indian vegetarian recipes, easy Indian lunch ideas, Marathi food recipes, Chef Ajay Chopra recipes, simple lunch recipe, घर का खाना, महाराष्ट्रियन थाली, वरण भात Portion servings: 4-5 pax Preparation time: 05 hrs Cooking time: 75 mins Ingredients Bhindi 250 gms For bhindi masala stuffing: Peanuts 1/4 cup Garlic 5-6 cloves Sesame seeds 2 tbsp Desiccated coconut ½ cup Red chilli powder 1 tsp Garam masala ½ tsp Coriander powder 1 tsp Salt ½ tsp jeera powder ½ tsp Amchur powder 1 tsp Sugar ½ tsp Oil 1 tbsp Coriander chopped 1 tbsp For varan: Tur dal soaked 1 cup Hing ½ tsp Turmeric powder ½ tsp Water as required Jaggery 1 tbsp Ghee 1 tbsp Salt 1 tsp For bhaat: Rice soaked 1 cup Water 2 cups Salt ¼ tsp For Koshimbir: Cucumber chopped ½ cup Onion chopped ¼ cup Coriander chopped 1 tbsp Bhindi masala 1 tbsp Lemon ½ pc Salt ¼ tsp Method: Preparing the Bhindi Begin by washing the bhindi thoroughly and patting them dry with a clean cloth. Make sure there is no moisture, otherwise the masala will turn soggy. Trim the ends and slit each bhindi lengthwise without cutting them apart. Keep them aside while you prepare the stuffing. Making the Masala Stuffing In a hot pan, dry roast peanuts until aromatic and slightly golden. Transfer them to a plate and roast sesame seeds until they splutter. Next, lightly toast the desiccated coconut until fragrant. Once cooled, blend together roasted peanuts, sesame seeds, coconut, and garlic cloves into a coarse mixture. Add red chilli powder, garam masala, coriander powder, cumin powder, amchur powder, sugar, and salt. Mix well to form a flavorful masala. Stuffing the Bhindi Take each slit bhindi and gently fill it with the prepared masala stuffing. Press lightly so it holds inside. Heat oil in a wide pan, place the stuffed bhindi carefully, and cook on low flame. Cover and let them soften, turning occasionally to avoid burning. Sprinkle any leftover masala and chopped coriander on top once the bhindi are cooked through. Preparing the Dal for Varan Wash and soak tur dal for a while, then pressure cook with turmeric, hing, salt, and water until soft and mushy. Mash the dal lightly for a smooth consistency. Place the dal back on heat, add jaggery, and let it simmer gently. Finally, stir in a spoon of ghee which enhances the aroma and gives the dal its authentic Maharashtrian touch. Keep it warm until serving. Cooking the Bhaat Wash the rice until the water runs clear. Soak for a few minutes before cooking. In a pot, add water and a pinch of salt. Once it begins boiling, add the soaked rice and cook until the grains are fluffy and separate. Alternatively, pressure cook the rice for convenience. Keep covered to retain steam until serving. Making the Koshimbir Combine chopped cucumber, onion, and fresh coriander in a mixing bowl. Add a spoon of leftover bhindi masala to give it a nutty-spicy flavor. Squeeze fresh lemon juice, sprinkle salt, and toss well. The koshimbir should taste light, crunchy, and refreshing to balance the richness of varan and bhindi. Serving the Meal To serve traditionally, place a mound of hot bhaat on a plate, pour generous ladles of warm varan over it, and drizzle a spoon of ghee on top. Arrange masala bhindi on the side and serve the cool, crunchy koshimbir as an accompaniment. This wholesome plate combines comfort, spice, and freshness — a classic Maharashtrian home-style meal. #VaranBhaat #MasalaBhendi #MaharashtrianFood #IndianThali #ComfortFood #HomeCooked #GharKaKhana #DalRice #BhindiFry #MaharashtrianRecipes #IndianVegetarian #IndianFoodLovers #FoodieIndia #ChefAjayChopra #SimpleRecipes #QuickLunchIdeas #VegRecipesOfIndia #TraditionalRecipes #IndianCuisine #MarathiFood #HomemadeFood #EverydayMeals #VegThali #LunchIdeas #AuthenticIndianFood #IndianFoodies #FoodReelsIndia #CookingWithAjay #ThaliLovers #MaharashtrianThali Facebook :   / chefajaychopra   Twitter : https://x.com/mchefajaychopra Instagram :  / chefajaychopra