Stuffed Brinjal
Typical Andhra dish, they call it "Guthi Vankaya Kura". It is a semi dry gravy dish,which goes well with plain hot rice.
Cuisine: Andhra
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 3 to 4 persons
Ingredients:
Brinjal: 1/4 kg
Onion: 2 nos
Tomato: 2 nos
Salt as per taste
Oil: 3 table spoons
Water as needed
For Stuffing:
Khaskhas: 2 tea spoons
Sesame Seeds: 2 tea spoons
Redd chilli: 4 nos
Tamarind: a marble size
Peanuts: 2 tea spoons
Method:
1. Wash the brinjals well and cut in one end and stalk intact and immerse it in water. Chop the onions and keep.
2. Dry roast sesame seeds, khaskhas and groundnut one by one and in thee end slightly toss the red chillies and tamarind.
3. Grind the roasted ingredients into coarse paste or powder.
4. Gently stuff the powder in the slits of the brinjal and keep it aside.
5. Place a pan and pour 1 tablespoon of oil and heat it.
6. Place the stuffed brinjals in the pan and toss it till the brinjal changes its colour to light brown.
7. Take it out and keep aside.
8. In the same pan, add the chopped onions and saute till it becomes translucent.
9. Add the chopped tomatoes and cook till it reaches mushy consistency.
10. Now add the tossed brinjal and saute it. Sprinkle some water and let it cook for 5 to 7 minutes.
11. Pour oil in between and wait till all the oil floats on the top.
12. Switch off and transfer it to a serving bowl.
13. Serve it hot with plain hot rice or as side dish to any rice.
Dahi Papdi Chaat
Dahi- Curd or Yogurt, papdi- crispy fried wafer using maida.It is traditional street food, very famous in North India. Its a mouth-watering snack, where in a single bite you can enjoy various tastes like sweetness, sourness, spiciness, etc and the chilled yogurt.
Dahi papdi chat is favorite for my husband and y nephew. I made this chaat several times, now after many experiments, I am posting it in my blog.
Cuisine: North Indian Chaats
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
For Papdi:
Maida: 1 cup
Cheroti rava: 1 tablespoon
Salt: as per taste
Ajwain: a pinch
water as needed
Oil for frying
For Chaat:
Boiled Potato: 2 nos
Onions finely chopped: 1 no
Chaat masala: 1 teaspoon
Tamarind chutney: 2 tea spoons
Mint chutney: 2 table spoons
Well beaten curd: 1 cup
Sev or Ompodi: 2 table spoons (Optional)
Coriander leaves finely chopped: 2 tea spoons (Optional)
Method:
1. Take 1 cup of maida in a wide bowl, add cheroti rava, salt, ajwain and mix well.
2. Sprinkle water little by little and knead it into soft dough. Let it rest for 5 minutes.
3. Take a marble sized portion of the dough and roll out into thin papdi's, prick it with fork, so that it will not puff while frying.
4. Place a kadai on the stove and heat enough for frying.
5. Heat oil over medium flame, when the oil is hot, drop in papdi's 3 to 4 at a time.
6. Fry till it becomes golden brown, drain excess oil and take it out.
7. Cool it completely and store it in a air tight container.
8. Noe boil the potatoes and mash it. Keep it ready.
9. Add chopped onions, chaat masala t the mashed potato and mix well.
10. Beat the curd and keep, make the chutneys and keep.
Assembling papdi chaat:
1. Take the papdi and spread the potato mixture evenly over it and add imli chutney and mint chutney. 2.Pour the beaten curd evenly over all the assembled papdi's and garnish it with sev and coriander. 3.Serve immediately.
Note:
1 Curd should be chilled ie, refrigerated.
2. I have already posted imli and green chutney recipe in my earlier posts ( Vada Pav).
Beetroot Halwa
Just like how carrot halwa is famous in north India, beetroot halwa is famous in tamil households. My Mother used to prepare this for her Sister-in-law during her pregnancy, as it increases hemoglobin level.
I learnt this recipe from my mom, to give it to my elder sister carrying her child then. My mothers recipe is simple with just three ingredients beetroot, sugar and ghee, but I add little khoa to this to add little extra taste.
Cuisine: South Indian Ratio
Preparation Time: 10 minutes Beetroot: Sugar
Cooking Time: 15 minutes 1: 1/2
Ingredients:
Grated beetroot: 2 nos or 2 cups
Sugar: 1 cup
Ghee: 1/4 cup
Crushed or Pounded Cardamom: 2 nos
Unsweetened Khoa: 2 table spoons
Cashews & Raisins: 1 table spoon (Optional)
Water: 1/4 cup
Method:
1. Clean the beetroot and peel off the skin and grate it. Keep it aside.
2. Pound the cardamoms and keep it ready.
3. Crumble the khoa and let it be in room temperature.
4. Place a pan and add 2 tea spoons of ghee and heat it, when it is hot, add the cashews and raisins and fry till it becomes golden brown.
5. To it, add the grated beetroot and saute it well till the raw flavor of beetroot goes off.
6. Add 1/4 cup of water and let it cool, when all the water is absorbed, add the sugar and cook.
7. Now ad unsweetened khoa and mix thoroughly, so that no lumps are framed.
8. Add the fried cashews and pounded cardamoms and mix well.
9. When the mixture reaches a semi-solid state, put off the flame.
10. Transfer it to serving bowl and serve it hot.
Note:
1. It may stay well for 2 to 3 days when refrigerated.
2. Taste best while hot.
