peanuts

Gujrati Style Bharwa Baigan ( stuffed eggplants )

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Bharelu Ringna Nu Shaak/Gujrati Style Bharwa Baigan
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Bharwa Baingan also known as “Bharelu Ringna Nu Shaak” in Gujrati is a vegetable prepared using small brinjals filled with sweet , spicy and tangy masala …..
This recipe has been passed On to me direct from my Grandmother’s Kitchen and hold such found memories of my time spend at her place in Ahmedabad . This recipe is very simple yet delicious and can be made quickly….

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Serves 4-6 people
Cook time 30 mins

12-14 small bhaigan / eggplants
2 tbs cooking oil
Leftover ground masala
1/4 cup Water or as needed
1 tbs desiccated coconut for garnishing
1 tbs finely chopped cilantro for garnishing

For Masala Ground Coarsely..
Roasted Peanuts – 1/4 cup, coarsely ground
Roasted Sesame seeds – 1/4 cup, coarsely ground
Desiccated coconut – 1/4 cup ( I used dried coconut )
Cilantro/ Coriander leaves – 1/4 cup, finely chopped
Green chilies – 3} finely chopped optional
Ginger paste – 2 tsp
Garlic paste 1 tsp
Red chili powder – 2 tsp or as per taste
Sugar – 1 tbs or as per taste
Salt -as per taste
1/4 teaspoon hing/ asafoetida powder
Juice of a Lemon OR 1 tbs thick tamarind past
Grind all the ingredients mentioned above and keep aside.

Preparation
Make a slit at the bottom of the brinjal vertically towards the stem, making sure not to slice the brinjal in the half. We want the brinjals to be a single piece but slit three fourth way through
Make cut to the chilies .Make sure not to slit all the way through.
Stuff eggplants and chillies with prepared masala.
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Lemon Rice Pilaf……

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In India, rice is cooked in many ways, from a side dish to a one pot meal like Biryani, Pulao, fried rice ect…. lemon rice is one of the most commonly made south Indian rice dish & is a favorite with young and old alike .. It is an easy recipe that can be prepared in just a few minutes, with just few ingredients … To make lemon rice try using fresh lemons.

To make Lemon Rice we will need …

Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 -3

Ingredients
3 cups left over steamed rice
Juice of 1 large lemon
1 tsp mustard seeds
1 tsp split black lentil
3-5 dried red chillies (or as per taste)
1 tbsp bengal gram (channa dal), presoaked in warm water for 10-15 min.
1/4 cup dry roasted peanuts or fried
1 tsp turmeric powder
1/4 tsp of asafoetida
Few sprigs of curry leaves
1 TBS cooking oil ( I used Sesame oil )
Salt as per taste

Method
1 Make sure your rice is not mushy and the grains are separated. Add 1 tsp turmeric along with 1 tsp of oil to the rice ..
2 Heat a skillet, once hot add remaining oil and when hot, add mustard seeds.When mustard seeds splutter, add the lentils, red chillies, asafoetida and curry leaves.
3 Now add the rice . Toss well until mixed well. Add peanuts and salt as per taste .
4. Switch the stove off and add the lemon juice ..

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My Notes:
1.Any steamed rice can be used , but make sure that the rice is not mushy.
2. Always add the lemon juice after switching the stove off.
You can even add chopped onion to the rice …

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Thai Green Papaya Salad / Som Tam ….

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I especially love Green Papaya Salad for its spicy, sour and sweet flavors . It is often served along side Chicken Satay and a portion of sticky rice .

Som Tam can be easily added to your diet plans as It’s really light, full of vegetables with some protein , very little fat and the best part is that it is full of flavor.

Prep Time: 30 minutes
Total Time: 30 minutes
Yield: SERVES 4

Ingredients

8-10 Thai bird chillies , each cut into 3-4 segments Or any hot chilies of your choice
4 cloves garlic, peeled
1 Tbs. small dried shrimp ( i did not use any )
2 -3 cups julienned peeled green papaya – in strips ( make sure that the papaya is not ripe )
1/2 cup 1″cut long beans (substitute with regular green beans)
3Tbs thick tamarind juice ( or 1 tbs market bought pulp)
Juice of 1 lime, or as per taste
1 Tbs. fish sauce, to taste ( I used soy sauce )
2 Tbs. palm sugar, melted with 1/2 Tbs. water into a thick syrup ( Indian jaggery sugar or brown sugar can be substituted for palm sugar )
1 small tomato, cut into bite-size wedges; or 6-8 cherry tomatoes, halved
2Tbs chopped unsalted roasted peanuts or as requires

Method:

Using a large mortar and a wooden pestle, pound the garlic and chillies to a paste.

Add the dried shrimp( I did not use any ) and long beans and pound so that long beans bruises a little .

Follow with the green papaya . Stir well with a spoon and pound to bruise so that they absorb the heat and flavor of the chillies and garlic.

Add the tamarind and lime juice, fish sauce( I used Soy sauce) and palm sugar.

Mix well to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors as desired ( it should be spicy , sweet and sour ).

Now add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad.

Transfer to a serving plate and serve sprinkled with peanuts.

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Mixed Dry fruits Chikki / brittle …

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Makara Sankranti is a Hindu harvest festival celebrated in almost all parts of India and Nepal in a myriad of cultural forms.

In India , The day also marks the the end of a hard and cold winter, the beginning of spring and the farming season, which is eagerly awaited by the farmers .

In my Dadihaal( Parental home ) , Sankrant is celebrated with lots of sweets made from til/ sesame and sugar and til-laddus made using til and jaggery .
Today to celebrate Sankrant ,I am sharing recipe of chikkis which has been passed on to me by my Mom ..

Ingredients:

Mixed Nuts – 1 cup ( I used Almonds, Pistachios , Cashew nuts & peanuts )
White sesame seeds – 1/2 cup
Sugar – 1 cup
1 tbs fennel seeds / Sauf
Clarified butter / Ghee – 2 tsp
( extra for greasing rolling pin and cookie sheet )
Baking soda – 1tsp

Method:

Chop all the nuts except peanuts into thin slices .
Dry roast the peanuts and remove the skin from them . Break the peanuts in half .
Heat a pan or kadai, add the sesame seeds and dry roast on a medium flame till they splutter.Remove and keep aside to cool.
In the same pan add a tsp of ghee and roast all the mixed nuts along with Sauf for about a minute or two.Remove and keep aside to cool.
Grease the tray or aluminum foil with the ghee. Similarly grease the rolling pin which you’re going to use for flattening the Chikki/ brittle .
Add a tsp of ghee to the pan. Rotate the pan so that ghee gets coated to the pan.Add sugar and 2 tsp of water.
Keep the flame high and keep stirring.When sugar starts melting reduce the flame to low.
Once the sugar melts & starts caramelizing or browning , Keep stirring continuously.Sugar syrup will change to light brown color.
When sugar changes to light brown ,switch off and immediately add baking soda and roasted mixed nuts.
Pour it over greased slab and flatten using rolling pin.
Make approx 2 inch apart parallel horizontal and vertical cuts with knife while brittle is still hot.
When cooled, break it into pieces and store in airtight container and enjoy it whenever you like .

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Chocolate Nut clusters …..

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Today marks day 4th of my 12 days of Christmas treats and bakes ….
I bring to you Delicious, insanely quick & easy {5-minute!} chocolate peanut & almond clusters. These treats are perfect for parties and snacks!

You can use this simple recipe to make a big batch of chocolate candy without a lot of fuss. I’ve sent these clusters to my family & friends number of times…

For these drops or clusters we will be needing …

Ingredients :

2 bags or 20 ounces of chocolate chips ( I used semisweet chips )
1cup of peanuts
1cup of almonds chopped in half
Candies or topping of your choice for sprinkling

Method :

Preheat oven to 350 degrees F (175 degrees C).
Arrange peanuts and almonds on a baking sheet.
Bake in the preheated oven until fragrant and lightly browned, around 5-7 minutes.

Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Line a baking sheet with wax paper . ( I used mini cupcake paper cups )

Combine roasted peanuts and almonds with melted chocolate
Drop chocolate and nuts mixture by the spoonful onto the prepared baking sheet. Top with your choice of sprinkles.
Let it cool and Enjoy !!!

Creating the double boiler :

Fill a small pot with ¼ water and heat to simmer
Place large bowl on top of pot (creating a double boiler)
Fill bowl with chocolate chips and slowly melt .

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