STUFFED BRINJALS WITH PODI / STUFFED EGGPLANTS WITH SPICY LENTIL POWDER

Stuffed brinjals made with any kind of masala taste so delicious and are a perfect accompaniment with dal chawal. I try out with many variations and today's recipe is with South Indian podi (dal powder) that we serve with dosas/idlis. I had some home made curry leaf podi and since it was not very spicy I added chilli powder and few more masalas to it and used as a filling. Try to make this with small brinjals as they get cooked faster.

Ingredients:
Brinjals .... 250 gms (small variety)
Curry leaf podi or any other podi ... 2 tbsp
Red chilli powder ............. 1 tsp (skip adding if the podi is spicy)
Turmeric powder ............ 1/4 tsp
Coriander powder ........ 1 tsp
Cumin powder ............ 1/2 tsp
Mango powder / amchoor ... 1 tsp
Dessicated coconut ........ 1 tbsp (optional)
Asafoetida ................ 1 pinch
Salt ............ to taste
Sugar .......... 1 tsp (optional)
Oil .............  3-4 tbsps
Curry leaves ... for garnishing.

See Home-made Podi recipes:
Curry leaves Podi - HERE
Gun Powder ........ HERE

Method:
1. Wash the small brinjals preferably with the stems intact. Make slits and leave them in salt water.
2. Remove from the water and pat them dry with a kitchen towel.
3. Mix all the stuffing ingredients adding salt carefully as the podi already has salt in it.
4. Stuff the brinjals with this mix.
5. Heat oil in a saucepan and place the stuffed brinjals.
6. Reduce the heat and allow to simmer.
7. Turn them carefully with a spatula to cook evenly on all the sides.
8. Sprinkle a little water if needed. Usually the small and thin variety of brinjals don't require any water.
Garnish with curry leaves.

Pin for later

You may also like:

Brinjal Pakoras 

Aloo Baingan 

Baghare Baingan

PAO DE QUEIJO / BRAZILIAN CHEESE BREAD

Pao de queijo (cheese bread) is a very popular snack / breakfast bread of Brazil. It is available in all the coffee shops, restaurants, eateries and people prefer having it with coffee at any time of the day. This is a very light, fluffy and cheesy bread usually made in small bite size rolls and also one of the easiest breads one can ever make. No rising and fermenting is required. It expands during the baking because of the elasticity of the starch from the cassava flour and cheese content in the dough. Pao de queijo taste the best when are just out of the oven freshly baked and crisp. They soften a bit after some time but still can be relished after warming them a bit.

Ingredients:

Tapioca /Cassava starch ... 250 gms

Milk ............... 1 cup

Water ............. 1 cup

Oil ................. 1/4 cup

Egg................ 1

Parmesan cheese .. 50 gms (about 1 cup)

Salt ...........  to taste 

Method:

1. In a pan combine the milk, water and oil. Whisk it and bring to a boil. Reduce the heat and add all the tapioca / cassava starch to it stirring briskly.

2. Remove it in a large bowl.

3. When it cools down a bit and you can handle it , add the egg, grated cheese and salt. Knead it well until everything is well mixed. The dough is usually a bit sticky.

4. Take a small portion of the dough, Roll it to make it smoother and place it on a greased baking tray. You can rub some oil on your palms to make it easier.  Repeat this until the dough is used up. Leave enough space in between as the breads expand on baking.

5. Bake them for about 30 minutes or until they are golden and crispy at - 180 C (350 F) temperature.

Please note that the baking time may vary according to the size and type of oven. So keep checking.

This quantity makes about 15 - 18  breads depending on the size you make.

Recipe Source - Tudo Gostoso

Pin for later

You may also like:

Pastel 

Broa de Milho / Brazilian Corn Bread

Acaraje / Black Eyed Bean Fritters

VEG BURGER / MIXED VEGETABLE CUTLETS

Burgers have always been a favourite choice of everyone among the fast food, specially kids. One can easily make them at home without much effort with basic veggies always available in every kitchen. If you are fond of baking you should bake the buns at home too as they are much healthier without any preservatives added to them for increasing the shelf life. So make and enjoy your home made burgers with your choice of accompaniments and sauces and chips or French fries.

Ingredients:
Burger buns ... as required (see the recipe for home made buns - HERE )
Potatoes ... 2 small
Carrots ..... 1 small
Green peas .. 1/2 cup
Fresh bread crumbs .. 1/4 cup + a little for coating.
Dry mint leaves ... 1/2 tsp (or few fresh leaves chopped finely)
Chilli powder ..... 1/2 tsp (adjust as you like)
Cumin powder ... 1/2 tsp
Salt .................. to taste
Oil .... to fry

For toppings:
Lettuce leaves - as needed
Carrot ......... grated
Mayonnaise .. 1 tbsp
Chilli sauce or tomato ketchup
Onion slices
Tomato slices
Sliced cheese (optional)
Cherry tomato .. for garnishing

Method:
1. Boil the vegetables and mash them.
2. Add salt, cumin powder, chilli powder, mint leaves, salt and bread crumbs. Mix well.
3. Make cutlets and coat them with bread crumbs. Fry them and set aside.
4. Make a salad with grated carrots, chopped lettuce leaves and mayonnaise.
5. Slice the burger buns and place the lettuce leaf on each base.
6. Keep a tomato slice and spoon some salad over it.
7. Place a fried burger and a slice of onion. Spoon some sauce of your choice.
8. Place the bun slice and garnish using a sate stick and cherry tomato.

Pin for later

You may also like:

Sardine Burger

Home-made Subway Chicken Sandwich

Idli Burgers

PANCH PHORAN

Panch Phoran, meaning five spices is a spice mix mostly used in Bengali Cuisine. Usually we use the whole spices but if you like you may crush them lightly before using too. Generally the spices are mixed in equal proportion but I prefer to reduce the quantity of fenugreek seeds as they are bitter. You can mix the spices in large quantity and store them for later use to make it convenient.

 Panch Phoran Ingredients:

Mustard seeds ... 1/2 tsp
Fennel seeds .... 1/2 tsp
Fenugreek seeds .. 1/4 tsp
Nigella / onion seeds ....... 1/2 tsp
Cumin seeds ...... 1/2 tsp

This quantity is for single use.
You can mix more quantity and store for later use.

See the recipe video

Pin for later

You may also like:

Chai Ka Masala

Saoji Masala

Tandoori Masala Powder

PRAWN LAKSA

This lovely laksa curry dish can be warming during cooler weathers.. the tangy, spicy noodle soup has delicious flavours of the herbs and spices from the  laksa paste which is the key ingredient  and also the fresh prawns and coriander. It makes a complete meal on its own and is quite filling... a treat for spicy food lovers like me .. I would highly recommend this dish if you enjoy spicy food.

Ingredients:
Prawns ... 200 gms
Rice noodles .. 75 gms
Laksa paste ... 1 tbsp
Coconut milk ..1 cup
Bean sprouts ... half cup (long sprouts)
Snow peas .... 5-6 (cut diagonally)
Spring onion ... 1 stem (use the white part)
Coriander leaves .... handful (you can also use basil leaves )
Fish sauce .... 1 tbsp
Salt ... to taste
Sugar ... 1 tsp
Lemon wedges ... for garnishing
Oil ..... 2 tbsps (sesame or peanut oil preferably)

See home made laksa paste recipe - HERE 

Method:
1. Take water in a pot. Add salt. When it starts boiling tip in the rice noodles. After one boil remove from the gas. Cover it and leave for 10 - 15 minutes. The noodles will be done.
2. Strain the noodles and run under cold water to keep them separate.
3. Heat sesame oil in a pan and add the cleaned prawns. You may leave the tails intact if you like.
4. Saute for a minute until they change colour.
5. Now add the laksa paste and saute.
6. Add the snow peas and spring onion strips.
7. Add 3 cups of water and simmer for few minutes until the prawns are done.
8. Now add the coconut milk.
9. Season with salt, sugar and fish sauce. Add salt carefully as the laksa paste and fish sauce contain salt already.
10. For serving take rice noodles in individual plates. Pour the prepared laksa soup with prawns.
11. Garnish with bean sprouts, coriander leaves and lemon wedges.

Makes two large servings as a main course.

Pin for later

You may also like:

Moroccan Lentil Soup

Tom Yum Soup with Shrimps

Mexican Tomato and Bean Soup

YEASTED BANANA SANDWICH BREAD

This Banana Bread is a yeasted slightly sweet sandwich bread that makes particularly excellent peanut butter sandwiches / jam sandwiches. If you flavour it with some spices mentioned below and add fruits to it you can simply relish the bread on its own.

 Here are some suggestions for flavour pairings/ combinations that go well with banana.

 Fruit - Apricot, Blueberry, Cherry, Date, Fig, Guava, Kiwi, Kumquat, Lime, Mango, Orange, Papaya, Passion Fruit, Pineapple, Pomegranate, Raspberry, Strawberry

 Spices - Cardamom, Cinnamon, Clove, Ginger, Tea Others - Caramel, Coconut, Coffee, Dark Chocolate, Hazelnut, Honey, Macadamia, Maple, Oatmeal,Pecan, Walnuts, White Chocolate

Ingredients:
Flour ..... 2 cups plus more for dusting.
Bananas .. 1 large or 2 small (make about 1/2 to 3/4 cup puree)
Butter ... 10 gms
Yeast .... 1 tsp
Salt ...... 1/2 tsp
Honey .. 1 tbsp
Sugar ... 1 tbsp
Cinnamon ... 1/2 tsp
Milk ....... 1/4 cup

Method:

 Take 1/4 cup lukewarm water. Add sugar and spoon the yeast. Keep it in a warm place until frothy.

Mix the cinnamon powder in the flour in a large bowl.Add sugar, salt, honey, banana puree and butter.

Knead adding the fermented yeast and as much milk required to make a soft dough.

Remove it on the powdered surface for kneading.

Knead it well for 4-5 minutes with the palm of your hand knocking it.

Place in a greased bowl. Cover with a foil and allow it to rise until double in volume.

It takes about 2 hours (more time in winter)

Gently deflate the risen dough and shape it into a smooth loaf .

Grease a loaf tin (8 and 1/2 by 4 and 1/2 ) . Place the bread loaf into it with the folded side down.

Cover the tin and allow it to rise again for 1 hour or more until well risen.Brush it with a little milk on top. If you like you can sprinkle some oats on top otherwise leave it plain.

Bake in a pre-heated oven at 180 C  ( 350 F )for about 40 to 45 minutes.

Allow the bread to cool before slicing it.








Note: The time and temperature may vary a little depending on the size and type of oven used.

Adapted from : ( http://www.kingarthurflour.com/recipes/yeasted-banana-sandwich-bread-recipe)

Linking to :
We Knead To Bake # 31 - My Diverse Kitchen 

Pin for later

You may also like:

Orange Tutti Frutti Bread

Whole Wheat Flour Bread with Mixed Seeds

Sweet Banana Loaf