Guthi vankaya kura ( stuffed eggplant) (baigan)

 

 

 

 

 

Ingredients:

          ·        8 or 10 small round eggplant

          ·        Egg plant masala*

          ·        3 to 4 tsp oil for frying

 

Directions:
 

1.     Wash eggplant. Cut them in quarter length wise, keeping them uncut at the stem end.

2.     Fill them with masala mixture.

3.     Arrange them in a microwave safe dish. Sprinkle a little water.

4.     Cover and cook in a microwave safe dish for 5 minutes.

5.     Turn the eggplant in the pan and cook on medium heat for 3 minutes.

6.     Heat a flat pan. Put 2 or 3 tsp of oil. Arrange eggplant carefully.

7.     Cook on medium heat, shifting eggplant from time to time.  Use a fork or spatula so that the eggplant is not crushed.

8.     When all the sides of the eggplant are uniformly cooked, remove from stove and serve.

Note:

If using long eggplant, cut into two inch long round pieces and then use them

If the eggplant are with seeds and not very tender, you may add 2 tbsp of dry coconut powder and  2 tsp amchur to the masala and use for stuffing

Alternate stuffing:

 

Cilantro and green chili paste.

Onion garlic (optional), chili powder and salt, coriander powder (optional)

Ground into a paste and stuffed.

 

*Eggplant Masala :

You can make the masala in a larger amount and store it for a long time. Very little oil is used only for frying red chili. The rest of the ingredients are roasted without oil. So the shelf life of the masala is good.  Also the masala can be used for kundru, beerakaya (ridge gourd) and summer squash like zucchini etc.

1/2 cup chana dal (chickpea dal)

1/2 cup  urad dal (blackgram dal)

1/2 cup coriander seeds

2tsp fenugreek seeds
 red chilies or chili flakes (amount according to taste)

2 to 3 tsp hing

Salt to taste

 

Heat a pan and add a few drops of oil.  Fry the chilis/chili flakes. 

Transfer them to another plate and roast all the other ingredients separately until they give a nice aroma.

When the mixture is cool, grind them all together in a blender or mill.  The powder need not be too fine; it can be coarse. 

 

 

Naan

 

 

 

Ingredients:

      ·            3 cups flour (preferably  use half whole wheat and half white flour)

·       1 ½ tsp salt

·       ½ tsp dry yeast

·       ½ tsp baking powder

·       ½ tsp baking soda

·       1 tsp sugar

·       ½ cup milk (lukewarm)

·       ½ cup curd (yogurt)

·       2 tbsp oil

·       1 tbsp kalonji seeds

Directions:

1.   Add the sugar to lukewarm milk.  Add the yeast and let it stand for 15 /20 minutes.

2.   Add salt, baking powder and baking soda to the flour. Sifting together makes the mixture uniform.

3.   Pour the yeast mixture and yogurt and mix the flour well. Add enough water to make a soft dough.

4.   Add the oil and keep kneading on a lightly floured surface for about 5 minutes.

5.   Cover with a wet cloth and let it stand in a warm place for 2 to 3 hours.

6.   The dough starts rising and in about 2 or 3 hours, it   double in size. Press it down and cover it again.

7.   Make 2 inch diameter round balls and roll the naan to about 6 inch long oval shape discs pulling ends to stretch into shape.

8.   Sprinkle a few kalonji seeds and roll again.

 

The naan can be made like rotis on a hot pan and puffing up on flame or in a hot oven. Brush with ghee and serve.

 Note:

If the outside temperature is warm, the dough rises faster. If it is cold, it may need more time to rise. So depending on the outside temperature the dough has to be given enough time to rise.
 

For healthier and more nutritious naan, you may use only whole wheat flour with very tasty results!

 

      

Matar paneer (green peas and paneer)

 

  

Ingredients:

·       2 cups  paneer or tofu cut into cubes

      ·       2 to 3 cups green peas
      ·       1 medium sized onion diced
      ·       2 pods garlic (optional) cut into pieces
      ·       ½ inch ginger cut into pieces
      ·       4 medium sized tomatoes
      ·       2 tbsp yogurt
      ·       1 inch cinnamon stick
      ·       3 or 4 green cardamom
      ·       2 black cardamom
      ·       3 or 4 cloves
      ·       1 bay leaf
      ·       1 tsp coriander powder
      ·       ½ tsp cumin powder
      ·       ½ tsp garam masala
      ·       ½ tsp turmeric powder
      ·       ½ tsp chili powder
      ·       Salt to taste
      ·       2 tbsp oil
      ·       Cilantro for garnish

Directions:
 

       1.   Grind onion, ginger and garlic into a paste.

       2.   Puree raw tomatoes.

       3.   To hot oil in the sauce pan, add cinnamon, cardamom, cloves and bay leaf.
       4.   After one minute, add onion masala paste.
       5.   When the oil is separating, add turmeric, chili, coriander, and cumin powders.
       6.   Add the tomato puree.
       7.   When the mixture starts boiling, add the green peas and keep cooking on low heat
       8.   Add paneer pieces.
       9.   Add salt and garam masala.
      10. After 3 to 4 minutes, add the yogurt. Let cook for 2 more minutes.
      11. Garnish with fresh cilantro and serve.

Notes:

      If preferred, the paneer can be either deep fried or shallow fried to make it tastier.

      Many Indian stores in USA keep fried paneer in the frozen food section.
      Paneer can be replaced by baby potatoes.

 

 

Kakarakaya stuffed (karela/bitter gourd)

  

 

 

Ingredients:

           8 or 10 bitter gourd (karela)

     I med onion chopped
     2 pods garlic (optional)
     1 tsp chili powder
     Salt to taste
     ½ tsp amchur
     2 tsp karela masala*

Directions:

    

  1.   Slit the karela lengthwise. Arrange in a microwave safe pan.   Sprinkle a little water,            

cover and microwave for 3 to 5 minutes till karela are slightly soft.                                   

2.   Remove the seeds, if the seeds are big and tough.

3.   Grind onion and other ingredients (without water) into a paste.

4.   Fry the onion paste in a little oil till the onion is cooked.

5.   Fill the karela with the mixture. 

6.   Heat 2 or 3 tsp of oil in a flat frying pan.

7.   Arrange the karela so that the mixture does not come out.

8.   Cook on medium or low heat for 5 to 6 minutes turning the karela from time to time taking care to see that the karela are not mashed.

9.   When the karela is nice and soft and the skin is browning, the subzi is ready.

 

 

 

 

 

 

 

 

*Karela masala

      1 tsp saumpf (fennel seeds)

     1 tsp dhania seeds (coriander seeds)
     ½ tsp kalonji
     ¼ tsp methi (fenugreek)

Roast all the ingredients without oil till they give out a nice aroma.  Grind them coarse. This masala can be stored for a longtime. It reduces the cooking time considerably, if you store the masala. 

 

Sweet pulusu (sweet and sour veg. stew)

Pulusu, containing mixed vegetables cooked in tamarind juice and other spices, is served along with cooked dal (lentils).  It is a popular dish in Andhra Pradesh, served in most of the ceremonial lunches etc.  I have introduced this recipe to my  non Andhra friends in north India and it is liked by many.  When it is made thicker, it becomes a veg stew which can be eaten with couscous etc. I have many American friends who were asking for this recipe.

Ingredients:
 

     ·        1 cup pumpkin, cut into pieces with skin

     ·        1 or 2 sweet potato, cut into cylindrical pieces along with skin
     ·        5 or 6 drumstick pieces ( 2 inch long)
     ·        2 carrots, cut into large pieces
     ·        3 medium onions, cut into large pieces
     ·        3 or 4 okra, cut into large pieces
     ·        3 or 4 green chilis
     ·        3 tbsp tamarind paste
     ·        3 tbsp jaggery (optional)
      ·        Salt to taste
      ·        2 to 3 tsp rice powder for thickening

For seasoning:

     ·        2 tsp oil
     ·        2 or 3 red chilis
     ·        1 tsp methi seeds
     ·        ½ tsp mustard seeds
     ·        ½ tsp jeera seeds
     ·        A pinch of hing
     ·        A few curry leaves
     ·        Cilantro for garnish

 Directions:


 

1.     In a deep pan, cook the pumpkin, sweet potato, carrots and onions with enough water to cover...

2.     When the vegetables are half cooked, add okra and drumstick pieces.

3.     When all the vegetables are tender, add the tamarind paste, salt, and jaggery.

4.     Let the mixture cook for 5 to 6 minutes.

5.     Mix the rice powder in a little cold water and gradually add to the stew.

6.     Keep stirring and let it come to boil.

7.     Add the curry leaves.

8.     Heat oil in a pan and add methi, mustard and jeera seeds to the  hot oil , followed by the hing. When the seeds start spluttering, add the seasoning to the pulusu. Let the stew cook for a few more minutes.

9.      Garnish with cilantro and serve.

 

 

   

Mirchi ka salan

Mirchi ka salan is a dish made out of less spicy or sweet peppers in almond/peanut gravy. It is served along with biryani or pulao. When made with colored sweet peppers or capsicum, the colors make the dish very attractive!
 

Ingredients:

 ·       4 to 5 peppers (bell peppers or any sweet peppers)

 ·       A few curry leaves

 ·       ½ tsp chili powder

       ·       2 tsp coriander powder
       ·       1 tsp cumin powder
       ·       ¼ tsp turmeric powder
       ·       1½ tbsp tamarind paste
       ·        Salt to taste

 Masala paste:

      ·        1½ tsp sesame seeds
       ·        3 tbsp roasted peanuts

 ·        4  tbsp dry coconut powder or fresh/ frozen coconut 

 ·        6 or 8 almonds soaked in hot water and peeled

Directions:

 

1.     Roast sesame seeds and add to peanuts, almonds and coconut powder.
       Grind together, adding water as necessary.

       2.     Wash and cut the peppers into long strips. Deseed if desired.
       3.     In a minimal amount of oil, fry curry leaves, red chili powder, coriander 
               powder, cumin powder and turmeric for at least one minute.
       4.     Add the ground masala paste, stir and cook for 3 minutes.
       5.     Add pepper pieces and cook for 2 minutes.

6.    Add tamarind and one cup water.  Cook until pepper pieces are tender.