BHARLI VANGI / STUFFED BABY BRINJALS ( Maharashtrian Style)

Bharli vangi or stuffed baby brinjal is a traditional Maharashtrian dish. Brinjals are stuffed with a paste of roasted peanuts and dry coconut, fried onion and spices. This curry pairs well with plain rice or bhakri.

Ingredients:
Baby brinjals ... 250 gms
Dessicated coconut / khopra ... 3 tbsps
Roasted groundnuts .............. 1/4 cup
Onions .................... 1large (sliced)
Garlic paste ............ 1 tsp
Ginger paste ........... 1 tsp
Tomatoes ............ 1
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ....... 1 tsp
Kolhapuri masala powder ... 1 tbsp (see recipe HERE)
Salt ............... to taste
Oil .......... 3-4 tbsps
Fresh coriander leaves ... handful



Method:

Dry roast the groundnuts/ peanuts and remove them in a bowl.

Also dry roast the dessicated coconut until it changes colour. Remove in the same bowl.

Heat a spoon of oil and fry the onions until translucent.

 Add them to the roasted peanuts and coconut.

Grind these to a fine paste adding sufficient water to make a thick paste.Now to this paste add salt, and the mentioned spice powders and mix well.

Stir in the finely chopped tomato and coriander leaves to the paste.

Wash the brinjals and give slits leaving the stems intact. Carefully stuff them with the masala paste.

In a saucepan heat the remaining oil and place the stuffed brinjals. Reduce the heat and cover with a lid.

Carefully turn the side of the brinjal and cover for a minute.

Now add the remaining masala paste with some water and simmer until done. It takes few minutes for small brinjals and the larger ones may take a little longer.

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HARI MIRCH KA GOSHT / GREEN CHILLI MUTTON

This is a spicy mutton dish prepared with lot of green chillies, ginger, garlic, yogurt and spices.... a treat for spicy food lovers.This preparation calls for a lot of green chillies. The quantity of chillies can be adjusted to your liking.

Ingredients:
Mutton .... 500 gms
Green chillies .. 10 - 12 (you can add more if you like)
Ginger ........ 1 inch piece
Garlic ......... 10 cloves
Fresh coriander leaves ... 1/2 cup
Mint leaves ............... 1/4 cup
Onions ..................... 2 (medium sized)
Yogurt .................... 2-3 tbsps
Lemon juice .... 1 tbsp
Coriander powder .... 1 tsp
Cumin powder .......... 1/2 tsp
Garam masala powder .. 1/2 tsp
Turmeric powder ... 1/4 tsp
Salt ............ to taste
Oil ................ 4 - 5 tbsps

Whole Spices / Khada Masala
Black cardamom ... 1
Green cardamoms .... 3-4
Cloves .................... 5-6
Bay leaf .................. 1
Cinnamon stick .... 1-2 small pieces.

Method:

1. Grind the ginger, garlic, onion and 2 green chillies. Marinate the mutton with this paste adding a little salt and lemon juice.

2. Heat oil in a pressure cooker and add the whole spices.

3.When they give out an aroma, add the marinated mutton and saute for 5-7 minutes.

4. Add sufficient water and the mentioned spice powders to cook the mutton. If the mutton is tender you can also slow cook it in a pan.

5. In a small pan heat some oil and tip in the remaining green chillies. Cover the pan and simmer stirring them a couple of times. Add a little salt to them. Be very careful when you open the lid.

6. Now add these chillies and whisked yogurt to the cooked mutton and simmer for a minute or two.

7. You can make the curry with a little gravy or just dry to serve with rotis and naans.

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MATHANIA LAL MURG ( From the Kitchen of Taj Lake Palace - Udaipur)

Staying in the Majestic Taj Lake Palace Hotel in Udaipur had always been my dream. Recently I had the opportunity of enjoying the luxurious stay there. I have no words to describe the Royal welcome and hospitality extended to us during the stay.
The food, specially the traditional Rajasthani dishes were awesome. Being a food blogger I appreciated the invitation of the chefs to prepare a dish of my choice from the hotel’s menu in the kitchen. Cooking with them was indeed a great experience for me.
I chose the very popular dish, Mathania Lal Murg. Mathania chilli is from the Jodhpur region
It is used only as dry spice .It lends pungency to a dish and also color and body. You may not find it in the stores outside Rajasthan but these days you can get it online.

Here is the delicious recipe of Mathania Lal Murg from the cookbook of Taj Lake Palace which was gifted to me by the Head Chef Manish Joshi

Ingredients:
Boneless chicken .... 400 gms
Onion .................... 75 gms
Ginger paste ........ 1 tbsp
Garlic paste ......... 1 tbsp
Tomato puree ...... 150 gms
Desi ghee / clarified butter ... 100 ml
Salt ........................ to taste
Mathania red chilli powder ... 2 tbsps
Turmeric powder ................. 1 tsp
Coriander powder ............... 1 tbsp
Cumin seeds ....................... 1 tsp
Chicken stock or water ....... 200 ml
Coriander leaves ................ handful for garnishing

Whole Spices / Khada Masala
Cloves .... few
Black pepper corns .. few
Bay leaves .......... 1
Black cardamom ...1
Green cardamoms ... 2-3

Method:
1. Heat desi ghee in a pan and add the cumin seeds and whole spices.
2. When they give out the aroma, tip in the onions and saute until golden brown.
3. Add ginger garlic paste and saute.
4. Now add the chilli powder along with the salt and other spice powders and stir.
5. Add the chicken pieces and saute. Simmer it until the water dries up.
6. Add the tomato puree and cook further until the oil is separated.
7. Add the chicken stock or water and simmer until the chicken is done.
8. Garnish with chopped coriander leaves.

Recipe Credits :
The Chefs at the Taj Lake Palace - Udaipur
Chef Manish Joshi
Chef Amar Singh
Sous Chef Chhote Lal Yadav

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STRAWBERRY BAKED YOGURT (Valentine Day Special)

This simple Greek Yogurt and strawberry based cheesecake-like dessert is inspired by the one I had recently in a restaurant during breakfast buffet. It can actually be served for breakfast as well. It is very easy to make with just a few ingredients. You can replace the strawberries with blueberries, cherries, raspberries, red currants or a mixture of assorted berries...bake a heart shape for your valentine or just bake in ramekins for single serving or a large dish for a party. I am sure everyone is going to love it. It can also be served plain without the strawberry crush / compote... choice is yours.

This is the first post of the year 2017.  I made this for the Valentine / Red Theme in the group, " Shhhh Cooking Secretly Challenge " . I was paired with Rafeeda A R who blogs at The Big Sweet Tooth . She gave me the two secret ingredients - Strawberries and Yogurt . I was very happy as it is strawberry season now in India and was wanting to make something nice with them.

Ingredients:
Strawberries .... 100 gms + few for garnishing
Greek yogurt .... 200 gms
Condensed milk .. 200 gms
Cream ............... 200 gms
Corn starch ....... 1 tsp
Strawberry crush / compote .. 3-4 tbsps or as needed

Method:

1. Crush the strawberries coarsely.

2. In a bowl mix together the yogurt, corn starch, cream and condensed milk. Stir in the crushed strawberries.

3.Take a heart shaped or any baking tin and spoon the mixture. Place it in a large baking dish and pour hot water around till it reaches more than half the sides of the dish that you are baking in.

4.You can even bake in individual ramekins.

5. Place it in a pre-heated oven and bake for about 25- 30 minutes. Just keep checking and you will see the surface is done then it is ready.The time differs a little depending on the size and quantity you are baking. Ramekins will be done faster.A large dish can take upto 45 minutes

6. Allow it to cool completely at least for a couple of hours before de-moulding it. You can garnish with strawberry crush / compote and some sliced strawberries.








To make Strawberry Compote

Strawberries .. 200 gms
Sugar .... 2-3 tbsps (depending on the sourness of strawberries)
 Kirsch ... 1 tbsp (optional)

 Wash and cut the strawberries. Blend them in a mixie. Cook them in a thick bottomed pan adding sugar. Stir continuously until the sugar is dissolved and the texture is thicker. Let it cool. Add the kirsch at after cooling if you like it.

Check out the video of making Strawberry Compote 

 

Check out the video of Baked Strawberry Yogurt.

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