Bharwa Baingan / Stuffed Brinjals

                                                                         

                                                                                                                                               

I hadn't made stuffed brinjals in a fairly long time as we couldn't get the proper brinjals one requires for it.  While one could get the round brinjals  or the small ones easily, the long fleshy ones needed for this recipe were simply not available in the market here. So it was a lucky chance then that my husband could spot these brinjals the other day and bought a huge lot of them. Just in case one couldn't get them again!

The recipe I am sharing here is a traditional one taught me by my mother in law, who in turn had learnt it from her mother. So yes, this recipe does go back a long way. I loved it the first time I had it soon after I got married and have been hooked ever since. The flavour of the freshly roasted and ground spices is irresistible. You have to taste it to believe it!!

Ingredients:

1/2 kg brinjals
1 onion
8 to 10 cloves garlic
1 tsp saunf ( fennel seeds)
1 tsp sabut dhania ( coriander seeds)
2 to 3 whole dry red chillies
1/2 tsp methi seeds ( fenugreek seeds)
1/2 tsp kalonji  ( onion seeds)
1/2 tsp ajwain  ( carrom seeds)
2 to 3 laung ( cloves)
1/2 tsp  kali mirch (whole black pepper corns)
1 badi elaichi ( black cardamom)
Salt to taste
1 tsp  amchur (dry mango powder)
3 tbsps oil
                                                                                                                                                     
Method:   Dry roast saunf, ajwain, kalonji, methi, sabut dhania, whole dry red chillies , badi elaichi, kali mirch and laung in  a heavy pan.

                                                                     

 Coarsely grind. Also add onion, garlic and blend. To the prepared mixture add salt and amchur.

                                                                               

Wash and pat dry the brinjals. Make a slit lengthwise in the brinjals and then cut them in two or three pieces ( or more) depending on the size of the brinjals. Using a spoon stuff the spice mix in the slit brinjals.

                                                                                 

Warm oil in a heavy bottom pan and add the stuffed brinjals. Let it cook on high flame for a few minutes until the brinjals begin to change colour. Then, lower flame and cover for a few minutes. Keep turning gently at intervals till brinjals are tender and oil separates.

                                                                                 

                                                                                 

Pineapple Mint Frozen Yoghurt

                                                                         

I had made this recipe sometime back when my younger daughter was visiting. Now my daughter is one of those persons who is game to try most anything but when it comes to desserts she is very, very choosy....her choice being limited to chocolate!! Anything with chocolate is most welcome but she can be reluctant, to the point of being obstinate, about any non choco desserts.   To my immense surprise and joy she gave this recipe a huge thumbs up!  Yayy!

Pineapple and fresh mint leaves go so well together.  Add yoghurt to it and you have a super cool recipe on your hands. This  light and refreshing dessert requires no cooking. All you have to do is blend everything together and chill it.  Can it get simpler than this?

Ingredients: 

1 mid size pineapple tin
3 cups yoghurt
1/2 tin condensed milk
1/4 cup fresh mint leaves
1 cup cream

Method:  Take a deep bowl and cover it with a muslin cloth. Place yoghurt on the muslin cloth gently and leave it aside to allow all water to drain gradually.

Keeping aside a few pieces of pineapple for garnish blend the remaining using a blender. Add the fresh mint leaves to blended pineapple.  Also add the drained yoghurt, condensed milk and cream. Blend well.  Pour in a serving dish and cover with cling film. Chill for several hours in the refrigerator. Garnish with pineapple pieces and a sprig of mint before serving.

There is no added sugar in this recipe, the sweetness being provided by the  condensed milk. This dessert should be mildly sweet so add condensed milk accordingly.

Tomato Coriander Soup

                                                                     
    

 Hi all! I am back! Did anyone notice that there had been no posts for a while now!?!  I was away on vacation and, despite my best intentions to do so, I did not get around to posting any recipes. Well, anyway, I am back now and raring to go. I hadn't realized how much I missed my blog.

It is great to find that wonderful weather  still lingers on here in Dar es Salaam...cool breeze, cloudy skies and occasional showers. Sheer bliss! Just the sort of weather for a nice bowl of soup. A simple, no bother sort of soup. I am not yet in the mood for heavy duty cooking as I am still in the" back from holiday but not yet back to routine" sort of phase. Soups are high on my priority currently as not only are they quick and easy to put together but are light and comforting. So necessary after all the holiday overeating!

I love the combination of tomato and fresh coriander leaves. It just goes so well together. Be sure to put in plenty of coriander and not stint in using it as it is not a garnish here but one of the main ingredients.

Ingredients: 

3 tomatoes
1tsp garlic
1 tbsp chopped onion
1/2 cup fresh coriander leaves
Salt to taste
1/2 tsp black pepper corn
1/2 tsp coriander seeds
1/2 tsp sugar
1 bay leaf
1 tbsp butter
3 cups water

Method:   Put 3 tomatoes in a pan of boiling water. Remove after the tomato skin starts cracking. Drain out the water and peel tomato skins. Blend in mixer. Chop onion, garlic and fresh coriander leaves. Dry roast pepper corn and coriander in a pan and grind coarsely.

In a pan add butter, bay leaf, garlic and onion. Saute for a minute till onion softens. Do not brown. Add pureed tomato, water and coriander leaves. Let it simmer for 10 minutes or so. Add salt,pepper, coriander and sugar. Remove bay leaf and serve hot garnished with coriander leaves.

 The stems of coriander leaves contain a lot of flavour so don't discard them competely. Finely chop and use the softer stems discarding the harder ones. If you want a thicker consistency add 1 tbsp cornflour to little cold water and add to the soup. 

Bhuna Gosht / Dry Mutton Curry

                                                                 

                                                                   


Although I have made Bhuna Gosht often enough for regular dinners at home and for guests, it is the memory of carrying it on  train journeys that remains indelibly etched on my mind.  On a long train journey with nothing much to do, having home cooked food used to be an excitement in itself  and Bhuna Gosht used to just add to the fun. Whether it was the moment or the dish I can't say but I always felt it  tasted extra special and more delicious on  train journeys.

Bhuna Gosht literally means stir fried mutton. Traditionally the mutton was cooked in it's own juices for a long time on a very low flame, stirring all the time, till the mutton became tender. What I do is marinate the mutton and stir over low flame till the mutton and spices are well blended and then I add just a little water and pressure cook till tender. This speeds up the process a bit but tastes as great.

Ingredients:   

1/2 kg mutton
1/2 cup yoghurt
1 tbsp garam masala powder ( whole spice powder)
1 tbsp red chilli powder
Salt to taste
1 tbsp cumin seeds powder ( jeera powder)
1 tbsp ginger paste
1 tbsp garlic paste
3/4 cup oil
1 sliced onion
Garnish: fresh coriander leaves, fresh mnt leaves, green chillies

Method:    Wash the meat well. In a bowl marinate the meat with yoghurt, chilli powder, salt, cumin powder, garam masala powder, ginger and garlic paste. Cover and keep in the refrigerator to marinate for at least 2 hours. Slice the onion lengthwise, fry till golden, take out  and keep aside.

In a heavy bottom pan invert the meat with the marinade and cook on slow flame till all the liquid dries out. Add warm oil and the fried onion.  Stir on low heat. Keep sprinkling little water and bhuno (saute) till the mutton is well fried. Do not be in a hurry. After every five minutes or so when the mutton looks like it is drying out add little sprinkling of water and let it cook. When the colour and the aroma appear just right, add 1 cup water and cook on slow flame, covered with a lid, till meat is tender. Alternately, you can pressure cook at this point for about 25 minutes on slow flame ( after the first whistle on high). Check if the mutton is tender, adjust seasonings and dry out any excess water. Transfer to a serving dish and garnish with fresh coriander leaves,fresh mint leaves and green chillies.

Bhatura

                                                                           

It feels nice when my kids appreciate my cooking but it feels truly wonderful when my kids' friends do too and remember it years later.I was so touched when my younger daughter's close friend recently told me how much she missed my cooking. She  was specially nostalgic about the bhaturas I used to make. So here then is the recipe for it and I do hope she will make it and maybe think of me... even as I am remembering her as I post it.

Over the years I have tried various bhatura recipes but this is the one that I have been following for the longest time and which I think is the best. The bhaturas come out fluffy and crisp with no oil sticking to it. The only drawback is that you may just end up eating more than you wanted to :)

Ingredients: 

2 1/2 cups refined flour ( maida)
1/2 cup yoghurt
1/2 tsp baking powder
Pinch soda bicarb
1tsp salt
2 tsp sugar
2 tbsp oil
Oil for frying

Method:   In a mixing bowl add flour, baking powder, soda bicarb and salt. Mix and pass through a sieve.  Mix yoghurt and sugar and add to the flour. Also add about a cup of water gradually to make a soft dough by kneading lightly.  Incorporate 2 tbsps of oil into the dough. Cover dough with a damp cloth and keep aside for an hour. Divide dough into approximately 16 portions and form balls. Cover and keep aside for a further 10 mins. Grease palms, flatten balls and roll into 5 inch rounds. Heat oil in a heavy bottom pan and fry on high flame till light brown.  Serve hot.

Pasta Salad with French Beans and Potatoes

                                                                         

The french beans looked so fresh and oh so tempting when I bought them that I could almost have eaten them raw!! Seriously!!  The next best thing to do was to blanch and use them in a salad with a minimalistic dressing to retain the pure goodness and taste. Delicious!!!

I think I am blessed to live in a country where one can still get local produce fresh from the farmer and mostly organic. It makes a world of a difference not only to the taste but also to cooking time as vegetables take barely any time to cook.

Ingredients: 

1 cup macaroni
2 potatoes
1/2 cup french beans
1tbsp olive oil
1 tbsp vinegar
1/2 tsp black pepper powder
Salt to taste
1 tsp crushed garlic
1tsp mustard paste ( or powder)
1 tsp dried basil ( or fresh)

Method:   String and cut french beans. Boil macaroni according to packet directions adding french beans to the pan for the last 2 minutes of cooking time. Remove from heat when pasta and beans are tender and drain the water. Run it through running water and drain well. Boil potatoes such that they are soft but not mushy. Peel the boiled potatoes and cut in cubes.

Meanwhile, in a big bowl add all the ingredients for the dressing ....olive oil, vinegar, mustard, salt, pepper,garlic and basil. Stir to combine. As soon as the macaroni, french beans and potatoes are boiled, add to the dressing and mix well. Adjust seasonings and serve warm or at room temperature.

It is preferable to add dressing while the vegetables and pasta are warm as it absorbs better. I feel it tastes better too while warm as the flavours tend to get muted and dull when cold.

Tomato And Onion Chutney

                                                                               

                                                                     

This is my new favourite chutney to have with dosas and idlis. It even goes very well with parathas or regular meals   Apart from it's amazing taste what works in favour of this recipe is that it's two main ingredients, tomatoes and onions are generally readily available at home so one doesn't need to plan ahead or run to the market to get anything. You can think of making this recipe in one moment and make it in the next. Can't say that for too many recipes, can you? Another plus point... effort required is minimal. Tempted? Make it now!

Ingredients: 

2 onions
2 tomatoes
1 green chilly
Few curry leaves
Salt to taste
1 tsp mustard seeds
1/2 tsp urad dal
1 1/2 tbsp oil
1/4 tsp red chilly powder

Method:    In a pan put 1 tbsp oil and add chopped onions and green chilly. Saute for a minute. Add the chopped tomatoes. Cook for 2 minutes till tomatoes soften. Cool and then blend in mixer. Transfer to bowl and add salt.

In another small pan add 1/2 tbsp oil and once it heats up add urad dal, mustard seeds and curry leaves. When the mustard seeds start crackling add the red chilly powder and immeditately pour over the chutney. 

Baked Cauliflower

                                                                             

Baked cauliflower had been on my mind ever since my elder daughter raved about it after having it at a friend's place! Now I seriously love baked dishes and the way my daughter described it had me craving it in a big way. I had to make it and soon!

I didn't follow any specific recipe but went by instinct. I blanched the cauliflower florets and kept them aside while I made a basic white sauce. Then I mixed the cauliflower and sauce and topped with cheese and baked it. Easy, right? But it was just so good that, even as I savored it, I longed to share the recipe.

Cauliflower is one of my favourite vegetables and cooked in a creamy white sauce it tasted absolutely heavenly. If you like baked dishes, you will definitely like this recipe... for sure!!

Ingredients: 

1 small cauliflower
1 tbsp flour
1 cup milk
1 tbsp butter
2 tbsp cheddar cheese
2 tbsp parmesan cheese
Salt to taste
1/4 tsp pepper
1/2 tbsp butter

Method:    Preheat oven to 180 degrees C. Cut cauliflower in florets and put into a pan of salted boiling water. After a couple of minutes remove from flame and drain water. Let the cauliflower remain in a colander so any excess water flows out.

Now in a heavy bottom pan add butter. When it melts add flour and stir briefly such that the flour loses it's raw smell but is not browned. Turn off flame. Wait for a minute or two and then add milk slowly. Put it back on the flame and, using a whisk, keep stirring briskly till the mixture thickens. Turn off flame.  Add salt and pepper. Also add grated cheddar cheese and the boiled cauliflower florets.

Grease a baking dish and pour the mixture into it. Top with parmesan cheese and dot with butter. Bake till cheese melts and turns light golden. Serve hot.

                                                                       

Cheesy Noodle Burger

                                                                       

If you can't beat them, join them! Right? It is a given that you cannot wean children away from instant noodles. (Well, at least I could not, though I tried my best! ) So here is the thing. Why not try to add some vegetables and cheese to make it a little nutritious. This way even though it will remain a fun food it will not be entirely a junk food!

Try this twist to the regular instant  noodles and delight the kids. I may not be a kid but I enjoyed it too:)

Ingredients:  

1 packet instant noodles ( any flavour)
2 tbsps grated cheddar cheese
1/2 tsp garlic, crushed
1/4 cup sweet corn, tinned, whole kernel
2 tbsps capsicum, cubed
1/4 tsp black pepper powder
Salt to taste
Pinch of red chilli flakes
2 burger buns
1/4 cup caramelized onion rings
2 tbsp fresh coriander leaves
Butter as required
1 tbsp oil

Method:   Prepare noodles as per directions  using the  enclosed spice sachet. Once the noodles are ready add grated cheese, chopped coriander leaves, capsicum cut in small cubes, sweet corn, salt , pepper, red chilli flakes and garlic. Mix well.
                                                                     

Warm a non stick pan and lightly grease with oil. Slice the burger buns and warm lightly on the pan.  Keep aside.  To assemble....spread butter on the lower part of the  bun, place a layer of caramelized onion rings, layer the noodles and cover with the buttered top half of bun. Serve hot.

If you want you can put an extra layer of cheese slice in the burger. You can use other veggies of your choice like carrot, peas etc. You can use regular onion rings instead of caramelized onion rings.

Curd Rice

                                                                           

A popular recipe in South India, Curd Rice is a favourite at our home too. I often make it on days when I do not want to go in for an elaborate meal.  It is specially ideal for summer as it is light and soothing to the palate and yet nutritious and a complete meal in itself.

If you have not tasted this dish you might think it is very bland. That is not so at all. The finely chopped vegetables and the tempering give it a delightful taste and flavour.

I was introduced to this recipe during my school days in Andhra. A lot of my classmates those days would regularly get curd rice for lunch and it would look so inviting on hot summer days. Coming from the north where this dish is unknown I was tempted by this appetising looking dish and would eagerly look forward to sharing or swapping lunch boxes with my class mates.

Ingredients: 

1/2 cup rice
1/2 cup curd
1/2 cup milk
2 tbsp capsicum
2 tbsp carrot
2 tbsp tomato
1 tbsp ginger
1 green chilli
Salt to taste
1 tsp oil
1/2 tsp mustard seeds
Few curry leaves

Method:  Put the rice to cook. Discard seeds and cut capsicum in small pieces. Grate and chop carrot in equally small pieces. Avoid pulp and cut sides of tomato in small pieces. Finely chop ginger,green chilli and curry leaves.

Once the rice is cooked mash it well and add milk to it. After it cools, add curd mixed with salt. Add all the chopped vegetables. In a small pan heat oil and when it is warm add mustard seeds. When it splutters add  green chilli, ginger and curry leaves. Add to the curd rice. Garnish with chopped coriander leaves.

If you are using left over rice add warm milk instead of cold.