Eggplant stuffed with masala (Bharwa Baingan )

 Stuffed Eggplant is a unique exotic dish. This Bharwa Baingan goes best with biryani or you can serve it with hot rotis and steamed rice.

Ingredients:

•          10 To 12 Small round Eggplants  

•          1 finely chopped medium size Onion

•          1 cup Tomato puree

•          2 tsp Coriander powder

•          1 tsp Red Chili powder

•          1tsp Cumin powder

•          ½ tsp Turmeric powder

•          4 tbsp oil

•          1 tsp Fennel seeds powder

•          Salt to taste

Method:

•          Wash the Eggplants (you may choose to and take off the top stems of the Eggplants).

•          Cut each Eggplant in lengthwise slit halfway through the eggplants from top to bottom(But being careful not to cut all the way to the end and do not separate two halves) and soak them in salted water with little Turmeric powder. Keep them aside for about 15 min.

•          Now on medium high heat add 2 tablespoons of oil in a nonstick frying pan add chopped Onion and sauté for about 5 to 6 minutes or until light brown.

•          Add tomato puree and cook for about another 2 to 3min.

•          Then add Coriander powder, Cumin powder ,Red Chili powder, Turmeric powder, Fennel powder and Salt, mix everything together and fry few min or fry till gravy become thick turn off the stove. Let the onion masala cool down.

•           Now stuff a 1teaspoon of masala to each Eggplant and spread evenly through Eggplant, Keep them aside.

•          Now On medium high heat add 2 tablespoons of oil in a wide nonstick frying pan and placed the Eggplant gently and sprinkle little salt and cover the pan with lid. For about 5to 8 min.

•          Then gently turn the Eggplants and cook them for about another 5 min. so that they cook evenly.

•           Once the Eggplants become tender let them fry for 4 minutes, keep turning the Eggplants for every 1to 2min. Turn off the stove .

•          Serve with roti, rice or biryani.

Recipe Credit

Cook Tip: *

Fish(Salmon) Biriyani

Fish Biriyani ,yet another exotic biriyani for fish and biriyani lovers.

Makes/Serves: 4 to 5 servings

Ingredients:

•          1 lb salmon

•          3 medium size Onions (thinly sliced)

•          5-6 Green Chilies or to taste

•          1½ tsp Ginger-Garlic paste

•          1packet of Saan Biriyani Masala

•          ½ cup Curd 

•          ½ cup of Mint leaves (chopped)

•          ½ cup of Cilantro (chopped)

•          1tsp Saffron soaked in warm Milk

•          Salt to taste 

•          2 cups of Basmati Rice

•          6 cups of water

•          1 tsp Salt

•          1 tsp Oil (For rice)

•          1 tbsp Oil (For fried Onion)

•          1 tbsp Ghee (optional)

•          2 inch Cinnamon

•          2 Black Cardamoms

•          2 Cloves

•          1tsp Cumin seeds

•          1 Bay leaves

•          2 tbsp Kewra water(optional)

Method:

•          Wash and soak Rice for 40 min. 

•          After 40 min heat 6cup of water in a heavy bottom pan on high heat. When it boils vigorously add1 tsp of Oil and Cinnamon, Black Cardamom, Cloves, Cumin seeds, Bay leaves, Salt. (Don’t lower the heat), let them boil for few min. then add soaked Rice. After 5 to 6 min. drain and keep the boiled Rice a side.

•          Now clean and wash the Salmon and marinate it with Biriyani Masala, Curd and Ghee, and keep it aside for 10 to 15 min.

•          Mean while, in a heavy bottom pan or kadai, heat Oil, add sliced Onions and sauté till it turns to brown color, it will take about 8 to 10min. And separate half of it to a paper towel.

•           Then in the same pan, with the fried Onion add Ginger Garlic paste and sauté till raw smell disappears. It will take about 1min.

•          Now add marinated Salmon and Salt, mix and cook it in low heat till Oil separate from the mixture, it will take about 2 min.

•          Now spread boiled Rice over the salmon gravy and sprinkle the fried onion and soaked Saffron and Kawra water, Mint and Cilantro.

•          Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 min. Remove the pan from fire and place an iron tawa over low flame. Place the pan on the iron tawa and cook on low flame and cook biryani for 25 to 30 min. Turn off heat and do not remove lid for 10 min.

•          After 10 minutes, gently mix the Rice and fish gravy.

•           Serve with Raitha.

Recipe Credit: From my Ma’s Rasoi

Cook Tip: