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Peanuts Masala Stuffed Eggplant/ Bharwan Baigan

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StuffedBrinjal-3

Baby eggplants stuffed with peanuts and medley of spices and cooked till perfection. Vegan and gluten free!

Whenever I see baby eggplants in the store, I grab them. I love them as side rather than for curry like kuzhambu or sambar. I started to make this before few years when my friend said she tried it. I usually make the classic masala stuffed eggplant. I have already posted the recipe before. I wanted to try a different stuffing. Thought of making mint spices first, then went for a peanut coconut stuffing. It was really good. You should try it! 🙂

My mom has never made this, but my dad said my grandma used to make this often. I don’t make it often 😉 however when I make it I enjoy it as delicacy. I feel eggplant is a versatile vegetable and we could make a lot of dishes with it.

It taste great with dal fry, rasam or even with plan rice.

My favorite eggplant recipes: 30 minute spicy eggplant fry, Eggplant mozzarella baked pasta,Honey Garlic Eggplant, Masala stuffed eggplants,

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Peanuts Masala Stuffed Eggplant/ Bharwan Baigan
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 10 eggplants
 
Ingredients
  • • Baby eggplant – 10
  • • Peanut oil/ sesame oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Green Chilli - 2, slit
  • • Dry Red chilli – 2, broken
  • • Salt- for taste
  • • Turmeric powder – ½ tsp
  • • Dry mango powder – 1 tsp

    To Roast & Grind:
  • • Red chilli dry – 4
  • • Peanuts – 3 tbsp
  • • Coconut – 3 tbsp grated
  • • Channa dal - 1 tbsp
  • • Urad Dal – 2 tbsp
  • • Fennel seeds – 1 tsp
  • • Coriander seeds – 1 tbsp
  • • Fenugreek seeds – ½ tsp
  • • Jeera – 1 tbsp
  • • Pepper - 2 tsp
  • • Tamarind – pinch
  • • Garlic cloves – 3
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water with turmeric powder, salt and dry mango powder. Mix well and Set aside.

  2. Wash and slit the eggplants on top of it without removing the stalk. Cut till almost the end to stuff keeping the stalk.

  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add curry leaves, broken red chillies and slit chillies. Now place the stuffed brinjal. Keep the flame medium - low. Simmer the flame and cover the kadai. Add 2 tbsp of water for it to get cooked. Try to keep them intact.
  5. Sprinkle the left over ground masala if any is left over and a little bit of salt.

  6. Keep turning for each 5 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  7. Garnish with coriander leaves.
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Aloo Rasedar Recipe

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Aloorasedar1Easy spiced potato curry from Uttar Pradesh cuisine – Winter special.

The rice is also no onion no garlic recipe. You can also make this curry for fasting. This recipe is so quick and is very easy. You can even add tamarind sauce to it when you prefer, it gives great twist to the recipe. Some add peas and cauliflower to the curry, it’s a great way to have any veggies. This recipe is popular all over India. I made this with channa paratha. But it taste great with just plain rice or poori or parotta.

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Aloo Rasedar Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 medium
  • Tomato – 1 large
  • Ginger – 1 inch, finely chopped
  • Green chilli – 2, chopped finely
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Cumin powder – 1 tsp
  • Fennel powder – 1 tsp
  • Coriander powder – 1 tsp
  • Dry mango powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Asafetida/hing – ½ tsp
  • Water – 1.5 cups of water
  • Oil – 1 tbsp
  • Salt – 2 tbsp
Instructions
  1. Boil the potatoes in cooker for two whistles or just boil the potatoes for twenty minutes so that it can be easily crumbled. Now peel and crumble the potatoes and keep aside.
  2. Heat oil in a pan in a very low flame; add the spice powder – Cumin powder, coriander powder, red chilli powder, turmeric powder, fennel powder, asafetida, Amchur powder, ginger, green chillies. Stir quickly so that they don’t burn.
  3. Add chopped tomatoes and stir. Saute the tomatoes till they soften, crush and you will see oil releasing from the sides.
  4. Add the crumbled potatoes, salt and stir well. Saute for a minute. You can also mash potatoes with a back of spoon if you think it’s too big.Add water and stir again. If you think this consistency is not good, you can add more or less water. Stir & mix well.
  5. Bring it for simmer for about 10 minutes so that the curry thickens slightly.
  6. Finally add chopped coriander leaves, methi powder and garam masala powder.
  7. Switch off and serve with rotis or parathas or with plain rice.
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Taste great with just plain rice or poori or paratha or peas pulao.

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Restaurant Style Vegetable Biryani Recipe

by 41 Comments

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 This delicious layered biryani is fragrant, flavorful, and filling. Carrot, beans, peas and potatoes cooked in gravy of spicy yogurt and served with basmati rice topped with cashews and fried onions.

 If you think biryani is hard to make, I will surely say NO. It surely takes a bit of time. But all the hard work in the kitchen will be well worth the end result.  An authentic vegetable biryani is always slow cooked on “dum”. It is an ancient technique of cooking on dum as they believe it brings out its uniqueness and originality. This is done by cooking in steam by not allowing the steam to pass. The food gets cooked on its own steam and juices on slow fire and infuses the flavors and aroma of the herbs and spices in the food.

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It is a perfect Sunday lunch idea. I made this for the weekend and I just loved it. I usually like to make veg biryanis on a weekend for the time it takes and also 😉 it makes my weekend complete after having a meal like this 🙂 I made veg biryani, garlic tomato raita, curd rice and papad. I love to have biryanis with mirchi ka salan. It feels like you are in India if you have so :). The last time I had restaurant biryani was before three years in India. I am very choosy. If I don’t like it, I really don’t go to that place again. I loved the kailash parbat biryani 🙂 I am drooling as I type! :D! Actually I am drooling at my biryani 😉 picture and want to make it again 😉 even though I had it only yesterday 😀 There will be no one saying  No to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani ,chickpea briyani, potato biryani and so on!  My favorite is this :)!

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5.0 from 8 reviews
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Restaurant Style Vegetable Biryani Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5 or 6
 
Ingredients
  • For the masala:
  • Cashew nuts – 6
  • Khus khus (White poppy seeds) – ½ tbsp.
  • Cumin seeds/ Jeera – ½ tbsp.[


    For fried onions:
  • Onions – ½ cup, 2 small onions, sliced thinly
  • Cashewnuts - 6
  • Oil – to fry


    For layering:
  • Mint leaves – 1 tbsp, chopped
  • Coriander Leaves – 1 tbsp, chopped
  • Saffron – ½ tsp dissolved in ½ cup warm milk
  • Ghee – 2 tbsp


    For the rice:
  • Basmati rice – 2 cups
  • Salt – 2 tbsps
  • Cumin Seeds/ Jeera – 1 tbsp


    For the vegetables:
  • Oil – 1 tbsp
  • Bay leaf – ½
  • Cinnamon – 1 thin piece
  • Cloves – 3
  • Cardamom pods – 2
  • Ginger garlic paste – 2 tsp
  • Full fat yogurt – ½ cup
  • Garlic – 4 whole
  • Green chilli – 2, slit
  • Biryani masala – 1 tbsp
  • Red Chilli powder –1 tsp
  • Mint – ½ cup, chopped finely
  • Coriander leaves – ½ cup, chopped finely
  • Fresh beans – ½ cup, Chopped 1 inch thin
  • Carrot – 1 cup, chopped 1 inch thin
  • Peas – ½ cup
  • Potato – 2, chopped as cubes
Instructions
  1. Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside.
  2. Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.
  3. Wash the rice and soak in water for twenty minutes.
  4. Meanwhile, take a big wide pan, add oil in medium heat, add the spices like Bay leaf ,
  5. Cinnamon,Cloves,Cardamom pods ,sauté for a minute.Add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.
  6. Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
  7. Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
  8. Now after returning the skillet back to the stove, add the vegetables and salt and ½ cup water and mix well. Cook for 10 minutes.
  9. When you do the seventh step, take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.
  10. The vegetables would have cooked by now and water would have drained.
  11. Now, the layering starts. To the vegetables, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.
  12. Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
4. Vegans can leave the ghee and replace yogurt with coconut milk
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Taste perfect with raita or mirchi ka salan. Even having it plain is delicious.

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Mor Rasam / Buttermilk Rasam

by 2 Comments

relishthebite-2-2Buttermilk with freshly grounded spices.

This can be done when you have no vegetables or tomatoes or tamarind at home.  This can be done in ten minutes.  When you have no time, no veggies, these are perfect to make. When you wanted to make a quick lunch, make sure to include them. And Taste great with any spicy curry or fry. And you can also drink this up.

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I would say the flavor for this dish is the spice mixture we grind. So, do not add some spice powder, which will not give the exact taste and flavor. I made them for my parents when they came on the first day with Garlic okra fry. I heard about this recipe from my dad before three years. So wanted to make this for him when he came. That’s the reason for doing this. My grandma used to make this for him. So wanted to make this for him. And also I made ghee peas pulao and cashew paneer which sounded heavy, so wanted to make a light dish.

Quick to make and tasty!:) I like this combo!

4.0 from 1 reviews
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Mor Rasam / Buttermilk Rasam
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Sour curd/yogurt – 1 cup
  • Turmeric – ½ tsp
  • Salt – 1 ½ tbsp
  • Coriander leaves – 1 tbsp, chopped finely for garnish

    To Roast & grind
  • Toor dal – 1 tbsp
  • Red chilli – 1
  • Green Chilli – 1
  • Pepper – ½ tbsp
  • Jeera – 1 tsp
  • Coriander Seeds – 2 tsp

    To temper:
  • Oil – 2 tsp
  • Mustard – 1 tsp
  • Red Chillies – 2
  • Asafoetida – a pinch
  • Curry leaves – 4-5
Instructions
  1. Dry roast the ingredients under “to roast and grind” in a pan until golden brown.
  2. Beat yogurt until smooth and add one more cup of water to it and mix well. Keep it aside. This is nothing but buttermilk.
  3. Powder the roasted ingredients using little water. And mix the ingredients with the yogurt mixture.
  4. Start heating the mixed butter milk and meanwhile temper with the items under “to temper” table.
  5. When the rasam (buttermilk) just start to boil, switch off the flame and transfer the tempered items to it. Mix well and the rasam is ready.
Notes
1. Do not heat the yogurt / buttermilk mixture for long as it may curdle.
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Peas Pulao/Matar pulao:

by 13 Comments

Peaspulaoname1Peas pulao is a simple, elegant and flavorful one pot meal recipe. It is aromatic. You can use fresh peas or frozen peas for this. But I feel frozen peas is losing its flavor and taste over a period of time. It is a quick one pot meal and perfect to use any left over rice.For variation, you can add potatoes or beans in this pulao. I made this for my parents with cashew paneer. Any gravy recipe is fine. It is great for kid’s lunch box. When you have some potluck get together or party, it is the best option to do this.

Vegan note: replace ghee with oil.

Peaspulao

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Peas Pulao/Matar pulao:
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Basmati rice – 1.5 cups
  • Peas – ¾ cup, fresh or frozen
  • Cardamom – 2
  • Cloves – 2-3
  • Bay leaf – 1
  • Cumin seeds – 1 tsp
  • Ginger garlic paste – 2 tsp
  • Green chillies – 2 , slit
  • Mint – 2 tbsp, chopped
  • Coriander – 2 tbsp, chopped
  • Garam masala powder – 2tsp
  • Onion – ½ cup, thinly sliced
  • Salt – 1 tbsp
  • methi leaves - 1 tsp
  • Ghee/oil – 2-3 tbsp (preferably 2 tbsp ghee and 1 tbsp oil)
Instructions
  1. Wash the basmati rice and soak the rice for 30 minutes. Drain and keep aside.
  2. Heat oil or ghee or both mixed in a pot /pan and crackle the cumin first. Then add the whole spices ( bay leaf, cloves and cardamom).
  3. Fry till the spices release their aroma and then add the sliced onions and slit chillies. Stir and fry till the onions are golden or caramelized. Then Add the ginger garlic paste, mint and coriander leaves and fry for a minute.
  4. Add the peas and saute for 2-3 minutes. Now add the drained rice, garam masala powder, methi leaves and stir gently.
  5. Saute for a minute. Add water and salt. Stir and cover. (check for salt at this time) ( I added 3 cups of water)
  6. Cover the pot tightly with a lid and cook the rice till all the water is absorbed. Cook in medium for 15 minutes and slow for 10 minutes. Switch off.
  7. Fluff the rice and serve with onion tomato raita or some paneer gravy.
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Masala Stuffed Baby Eggplants

by 3 Comments

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This is purely vegan! 🙂

I typed this recipe long back and it was in my drafts for a long time. I thought of posting this today finally. Its been a week that I posted some recipe properly. I am crazy week somehow . Went to visit my Mom and sis 🙂 New work place! House work.. and so on! 🙂 Busy..but Good busy!

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Baby eggplants 🙂 I love them and I mainly love this recipe of mine. I heard about this recipe from one of my friend and tried it. It came so well that i remember this recipe very well without having to look each time. This recipe is purely vegan and vegetarian. It goes well with plain rice, rasam, sambhar or kuzhambu.

 

 

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Stuffed Brinjal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • To Roast & Grind:
  • Red chilli dry – 4
  • Channa dal - 1 tbsp
  • Urad Dal – 2 tbsp
  • Fennel seeds – 1 tsp
  • Coriander seeds – 1 tbsp
  • Jeera – 1 tbsp
  • Pepper - 2 tsp
  • Tamarind – pinch
  • Garlic cloves – 5

  • Baby eggplant – 10
  • Mustard seeds - 1 tsp
  • Urad dal - 1tsp
  • Jeera - 1 tsp
  • Curry leaves – 1 spring
  • Hing – pinch
  • Turmeric powder – 1 tsp
  • Green Chilli - 2, slit
  • Salt- 1 tbsp
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water. Add turmeric powder and salt to it. Mix well and Set aside.
  2. Wash and slit the brinjals on top of it without removing the stalk. cut till half the way.
  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add mustard seeds,urad dal, curry leaves, slit chillies . Now add the stuffed brinjal and saute for a minute. Keep the flame medium. Make sure the brinjal is well covered with oil. simmer the flame and cover the kadai. keep turning for each 3 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  5. Sprinkle the left over ground masala if any is left over.
  6. Garnish with coriander leaves.
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