Bharwa baingan with Nachni Bhakri

-


Special thanks to my FB friend Anitha shenoy for the baingan masala recipe...A very simple and easy recipe ,without onion and garlic !! 
Special thanks to my another FB friend Swati Pol for the Nachni Bhakri/ Finger millet roti recipe !! very healthy and tasty roti !!

 INGREDIENTS FOR BHARWA BAINGAN:
5 small variety brinjals/baingan
1 capsicum
1 potato
1 chopped tomato
Salt to taste
chopped coriander leaves

 FOR THE MASALA:
2 tblsp coriander pdr
1 tblsp cumin / jeera pdr
1 tsp amchur or tamarind juice
1/2 tsp garam masala pdr
1 tsp sambar pdr
1/2 tsp turmeric pdr
5 crushed green chillies
Dry roast 3 tblsp peanuts and 2 tblsp white sesame seeds and make powder
2 tblsp chopped coriander leavesPinch of sugar
Salt to taste
Mix all the above ingredients with little water and make a thick paste and this is the stuffing for brinjals

 TEMPERING INGREDIENTS:
5 tsp oil
1 tsp mustard
1 sprig of curry leaves

 PROCEDURE:

  • Wash and slit the brinjal and keep in water
  • Peel the potato and cut into big pieces and cut the capsicum into big chunks
  • Stuff the brinjals with the masala paste
  • In a cooker put the oil,add the tempering ingredients one by one,oce it is ready add chopped tomato and fry for 5 mins
  • Add the stuffed brinjals,potato and capsicum cubes,salt,sugar 1/2 cup water and close the lid
  • Cook for one whistle and your bharwa baingan is ready
  • Open the lid of cooker ,garnish with chopped coriander leaves and mix well
  • Serve hot with any rotis!!
Nachni bhakri recipe:

Take one cup nachni flour/ finger millet flour, add 2-3 tblsp wheat flour and salt to taste
Knead the flour with water, kneading is important so that no cracks form when you pat the bhakri
Once done kneading sprinkle some flour over the surface and pat the dough in circular patterns just like jowar bhakris
Lift it carefully and place on hot pan,spread water over upper surface and flip it
Cook on that side ,again flip it ,once it puffs up the roti s ready to serve !!



Comments

Post a Comment

Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

-
Image
  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a low flame
Read more

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round tin with oil or butte
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad You c
Read more