Monday, February 22, 2010

Marwadi ishtyle Peeth Perun Masala Bhendi

Yeah ! Read it right !! Such weird combination dish names are common when you have criss cross marriage. The original name of the Marwari recipe is BESANWALI BHINDI and the preparation is very similar to the way Maharashtrians prepare the recipe with Gramflour, hence the combo name.

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Infact this recipe itself is the combination of two types of stuffed Okra preparation ; one with Masalas and other with Besan and onion. I got this recipe from my Sanjeev Kapoors online cookbook.

Source : Sanjeev kapoors Besanwali Bhindi – Marwari style.

Normally whenever I jot about the Bookmarked recipe I never give minute details, as I want and prefer that whoever reads this space should visit the original source hence giving the right credits.

So skipping details, Majorly You Need: 

Okra , Onion, Besan and Masalas to stuff the Okra. I followed SK and used all the mentioned Masalas – Turmeric Powder, Garam Masala, Cumin Powder, Dry Mango (Amchur) Powder, Fennel Seeds- crushed, Red Chili Powder and Coriander Powder.

You Do:

Mix all the masalas in BLUE along with salt. Slit the Okras so that you can stuff the slits with the prepared masala mix. Heat up Oil in Non – stick, Temper with Onion Seeds – I din’t have then so I used Sesame Seeds instead. Sauté onion in oil till it caramelizes. Then add the Besan and roast it for 3-4 mins. IMG_3572 Later add the stuffed Okra and let it cook with lid covered. If it takes more time, sprinkle some water so that steam fastens the cooking time.Stir occasionally; okra is done when it turns light brown and crispy.IMG_3573

This is a nice variation to the normal routine okra dish.

Thanks to the main ingredients Amchur and Saunf, this goes to following event :

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Happy Cooking and Posting about it !

Thursday, February 18, 2010

Bharla Vang - Stuffed Brinjal : Maharashtrian style

As I’ve always reiterated that I was a very fussy as a kid. As a kid I grew up with my grandparents while parents were @work; so was totally pampered by both of them, my Aaji (Granny) had concluded that I will never eat vegetables. So she used to make some of delicacies on daily basis to please me, one of them was Bharla Vang , and yeah this was my favorite which I could have on Sundays (as Sundays were predominantly kept only for Non-veg).

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This is one of the Authentic Maharashtrian Recipe so jotted down by me on phone from MOM, so recipe courtesy MOM.

You Need:

  • Brinjal – Small Eggplants: 5-6 in number

IMG_3234 For Stuffing:

  • Onion: 3-4 small size - Sliced
  • Cinnamon Stick: 1/2 inch
  • Cloves: 1-2
  • Black Peppercorns: 3-4
  • Coriander seeds: 1-2 tsp
  • Poppy Seeds: 1-2 tsp
  • Grated coconut: 5 tbsp
  • Tamarind and Jaggery pulp: 1-2 tbsp
  • Turmeric powder: 1 tsp
  • Malavani Masala or Garam Masala or Goda Masala: 1-2 tbsp
  • Peanut powder: 3-4 tbsp
  • Salt to taste

You Do:

  1. Major part of the recipe is the preparation of stuffing, Roast the items in BLUE, till the time the onion and the coconut turns slight light brown and gives out distinct aroma of the ground masala. Let it cool.
  2. Grind the above mixture to a patchy powder.Add the tamarind and jaggery pulp with about 3-4 tbsp of water and again grind to make a rough paste.
  3. Add turmeric powder along with the mentioned Masala, peanut powder and salt to the mix. MOM uses Malvani masala hence I too prefer the same as it gives the spicy taste, we can also use Goda or Garam masala instead of this.
  4. This completes the stuffing. Heat sufficient oil in kadai.
  5. Remove the stem part of the eggplant, Give about four to six slits a single eggplant keeping the base intact. Refer the snap.IMG_3235
  6. Stuff the stuffing masala and slide it across in the kadai.IMG_3236
  7. When done with all the eggplants, cover the eggplants with the remaining masala. Cook the eggplants with covered lid. Add some water if you feel its dry. Cook on low flame till the eggplants turn soft.

Done ! Serve it with Phulkas – Chapatis – Rotis.

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Thanks for the eggplants in our family favorite dish , this goes for Shama’s FAMILY'S FAVOURITE FOOD and Anita’s Vegetable Marathon – Eggplant.

Note: In India we normally get Malavani or Goda masala but if you need the exact proportion of Malavani Masala then you can find it here @ Meeras.

Happy Cooking and Posting about it :D

Thursday, February 11, 2010

Google to cook

What happens when ?

Camera Missing ….. Batteries Cells Missing for the Other Camera … OR you don’t prepare Anything Interesting / Non – Interesting then …

No Gossip in Kitchen :(

So what if no Gossip, I’ve too many old Gossip which I haven’t shared yet :P

Enough of Pakofying 8-} …. I met this huge food blogging world thanks to Google ! After that I tried and tasted too many of food blog recipes; but even today there are many recipes I just Google and still it leads to this space of ours.

Yeah I found these ones when I Googled, for something specific and guess what.. Met our friends there :D

Raddish Greens Poriyal
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Though I often follow Malar’s vast blog cookbook, I found this recipe when Googled for Radish Leaves recipe. This was for our weekday dinner on one boring day, so wanted to prepare the Green in some new way.

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Verdict: I am a big time nautanki especially wrt Green Vegetables while The Foodie loves anything veg :D So I had my apprehension about Radish Leaves. But liked this version with peanuts and red chili, it gave a very Maharastrian feel to the Poriyal :)

Aloo Bhendi

I wanted to prepare the authentic North Indian recipes all starting with Aloos :D So I started with The Foodies favorite Okra – I got a huge list of Authentic recipes ;;) but somewhere down the line I spot one of my favorite blog name – Sailus Kitchen so obviously I had to try her version of Aloo Bhendi.

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Verdict: I had known that the typical North Indian spices are added along with the tempering stuffs in the heated oil, but never tried earlier. But this really helps each and every spice to get into every piece of okra. It was the perfect restaurant ishtyle of Aloo Bhendi. Thanks Sailaja :)

After two months of posting this Kitchen chronicle is hosting T&T-Saliu's Kitchen original event by Zlamushka, So off goes my Aloo Bhendi to this event.

So Do Google to Cook :D

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