Bharli Vaangi-Stuffed Eggplant
I am not a fan of eggplant...I feel like eating it but somehow can't eat it,donno y????? But my husband loves eggplant and he's a huge fan of this curry.Though I don't eat eggplant,I love the masala of this curry.....so I just feast on the masala :)
This post is specially for you my dear hubby.
Stuffed eggplant or Bharli vaangi as called in marathi is a very simple, easy and yummy recipe.......
Ingredients
Eggplant-4 small
Onion- 1, finely chopped
Roasted peanut powder-1/2 cup
Garam masala-1 tbsp
Red Chili powder-1 tbsp
Turmeric powder-1 tsp
Oil -1 tbsp
Salt -to taste
Water
Method
For stuffing/masala
In a bowl mix chopped onions, red chili powder,turmeric powder, garam masala, salt and roasted peanut powder. Mix it properly and add 2-3 tbsp of water to bind all the masala together.Take care not to add too much water.
Wash the eggplant and remove the stem.Then slit them vertically and horizontally like a plus sign from the opposite end of the stem without breaking them into halves.Keep the eggplant in water to avoid browning.
Then stuff the above prepared masala in the all the eggplants through the slits. Keep the leftover masala.
Heat oil in a nonstick pan ,once hot add the leftover masala and saute it in oil.
Keep stirring and cook the masala till oil starts separating. Then add the stuffed eggplant one by one,mix well.
Cover and cook on medium flame for about 3-4 mins,then remove the cover and add water according to the consistency you want.
Add salt (just remember that we have also put salt in the stuffing/masala.)
Once again cover and cook the eggplant on a medium flame for 8-10 mins.
Keep stirring in between as the masala may stick to the bottom of the pan.
Then turn the eggplant to cook evenly on both the sides and stir. Then cover again and cook till the eggplant gets cooked properly.
Remove the stuffed eggplant and garnish with cilantro if u like.
Serve with roti ,paratha or even rice.
Today's recipe is Potato(Aloo) Fry. This is a very tasty and quick to make recipe. Serve it with chapati,paratha or just enjoy it with rice and dal,its simply amazing. I just love it!!!!
Potatoes.......who doesn't like them???? They are one of the widely used vegetable all over the world. They can be boiled, baked, fried, and micro waved, steamed, roasted, mashed, and placed in salads, with or without the peel.
Friends,check out this cool "Potato Song" video I found in Youtube :
The potato is thought to be just a high source of calories and that it is fattening .This is not true. You will surprised to know that it is almost fat-free. In fact the addition of high calorie toppings like butter,sour cream,mayonnaise dressing,etc make the potato recipe fattening. It has many nutritional advantages.
Here are some facts we should know about potatoes:
Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6(10% of DV) and trace amounts of thiamin,riboflavin,folate, niacin,magnesium,phosphorus,iron and zinc.
Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads,pastas and cereals.
Potatoes also contain an assortment of phytochemicals,such as carotenoids and polyphenols.
The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.
(Source: Wikipedia)
Check some interesting facts about potatoes here .
Ingredients:
- Potato- 2 big
- Olive oil - 3 tsp
- Mustard seeds- 2 tsp
Cumin seeds- 2 tsp
Asafoetida (hing)-A pinch
Turmeric powder- 1 tsp
Red chilli powder- 2 tsp
Lime juice -1 tsp
Salt to taste
Method:
Peel the potatoes and cut them into long slices.
*Add about 3 tsp of salt to the potato slices,mix well and keep aside for about 30-45 mins.
Then squeeze the slices to remove all the water.
Heat oil in a pan and add curry leaves,cumin and mustard seeds.Once they crackle,add the potato slices and mix well.
Cook till the potato slices become crispy and light brownish.
- Then add turmeric and red chilli powder and lime juice.Mix and cook for about 2 mins,then switch off the flame.
Serve hot with Roti,paratha or rice and dal.
Serves: 2-3
Guests/friends are visiting your place for lunch/dinner......you have spent a lot of time and effort in preparing a wonderful main course and now you are scratching your head thinking about what side-dish to make,that too in a short span of time,don't worry. Here's a very simple,quick and a tasty recipe which will compliment your main course.
This doesn't mean that you can make this dish only when guests are coming(he....he).Make it anytime,you will love it..
This is one of my favorite side-dish.Enjoy :D
Snap peas are a very good source of vitamin C, vitamin K, manganese,
dietary fiber, folate and thiamin (vitamin B1). They are also a good source of vitamin A, phosphorous, vitamin B6, protein, niacin, magnesium, riboflavin (vitamin B2), copper, iron, zinc and potassium.
Garlic Snap Peas
Ingredients - Sugar snap peas (Fresh) 3/4th lb
- Olive Oil 2 tsp
- Black pepper powder 1 tsp
- Minced garlic 1 tbsp
- Salt to taste
Method
- Wash the snap peas and remove the tips from both the ends.
- Heat oil in a non-stick pan or a skillet. Saute the snap peas in oil with salt and pepper powder.
- Cook for 3-4 mins or till the peas get cooked but are at the same time crispy.(Take care not to overcook the peas,slight brown spots start developing on the pods when they are done)
- Add minced garlic to the peas and mix well and remove from heat immediately or the garlic may get burnt and taste bitter.
- Garlic snap peas are now ready.
- Serve as a side dish.
Time for one more jhatpat recipe......
Bhindi (Okra) Fry
I tasted this dish for the first time when I had been to Bangalore to visit my Brother. My sister-in-law had made this delicious Bhindi (Okra) fry.It was toooo good!!I bet that even people who don't like Bhindi,will definately like this dish. Just try it once,you will love this crispy and spicy Bhindi.
This is a very easy,quick and tasty side-dish.
Ingredients - Bhindi (Okra) 350 g
- Oil to fry
- Lime juice 1 tbsp
- Red chilli powder 1 tsp
- Salt to taste
Method - Wash and dry the bhindi and cut it into small round pieces.
- Heat oil in a pan and deep fry the bhindi pieces till they become crisp.(Take care that they don't get burnt)
- Once they get fried remove the bhindi pieces and put it in a plate on a tissue paper.
- Let it cool,then add lime juice,red chilli powder and salt.Mix well.
- Serve as a side dish.
Serves 2-3
India is a land of diverse cultures.The diversity shows in the food preparations also.Each region and culture has their own food practices and food varieties.Today's recipe belongs to Bengali cuisine,which is characterized by the use of mustard oil and five basic spices, jeera, kalaunji, saunf, fenugreek and mustard seeds.
Begun Bhaja (Eggplant Fry)
Begun Bhaja is a bengali word,'Begun' means egg plant and 'bhaja' means fried. Few days back we had been to one of my friend Madhumita's place for dinner. She's a bengali and had made a wonderful Begun bhaja..........that was the first time I heard about this recipe. It was very delicious. I thought of making it at home,its always fun to learn and try out new recipes.
I have done some modifications in the traditional method of making begun bhaja.In the traditional method mustard oil is used and the eggplant is deep fried,but I used olive oil and have shallow fried the eggplant.
Ingredients - 1 medium Eggplant
- Olive oil 2 tbsp
- Semolina (Rava) 1 tbsp
- Onion (1/4th) ,finely chopped (optional)
- Turmeric powder 2 tsp
- Red chili powder 2 tsp
- Cumin-corainder powder (jeera-dhania powder) 2tsp
- Salt to taste
* (If you want it to be a bit spicy you can add a little garam masala.)
Method
- Wash and cut the eggplant horizontaly into round slices with a thickness of about 1/2 inch.
- In a bowl mix turmeric powder,chili powder,cumin-corainder powder,semolina and salt.
- Marinate the eggplant with the above mixed masala and keep it for about 15-20 minutes.
- Take 1 tbsp of olive oil in a nonstick pan and saute the onions till they become golden brown.
- Then add the marinated eggplant slices in the pan and put 1/2 tbsp oil around it.When the lower side becomes slight golden brown,flip the sides and put remaining 1/2 tbsp oil around.
- Cook covered,occasionally flip the pieces till the pieces are soft.
- Remove from the pan and serve with either rice or roti.
Serves 2-4
