Maharashtrian style stuffed brinjal masala

Hello Friends,

I want to narrate an incident before I start the recipe of the day. This is when l was newly married. I still remember the episode while I was buying brinjals at a vegetable market in Worli. The vegetable vendor asked me how I was going to prepare it. Baingan ka Bharta is what I replied. It's easy to prepare and turns out delicious, I added.
 She then shared a typical Maharastrian stuffed Brinjal recipe with coconut and peanuts.  She even shared a recipe to stuff dry masala in brinjals and cook it quickly without much fuss.

Previously I have shared a baingan bharta recipe with you. Today I am attempting to make the same stuffed version with peanuts and other spices. So let's get Cooking with Sweetannu.

 

Ingredients 


250 gms small brinjals 
3 tbsp oil 


For Masala Stuffing 

1 chopped onion 
2 tbsp peanut powder 
2 tbsp grated coconut
1 tsp red chilli powder
1 tsp corriander powder
Juice of one lime
1 tsp sugar or jaggery
1 tap ginger garlic paste
Corriander leaves for garnish
Salt to taste

Method


 -->Wash and cut the brinjal as shown in picture, ready for stuffing. 


Preparing Stuffing

-->Take a pan, add one tbsp oil. Add onions and saute till translucent.

--> Add Peanuts to it. Dry Roast until they are nicely done.

--> Now add the grated coconut and ginger garlic paste to this and roast till it changes colour. 

--> Remove this mix in a plate.

--> To this mixture add dry spices, lime, salt and sugar. 

--> Stuff the slit brinjals with this mixture. 

--> In the pan now add 2 tbsp oil, place the brinjals in it.

--> Cover and cook the dish on low flame.

--> You can add half a cup of water if you feel the brinjals are sticking to the pan.

--> Let the water dry completely.

 Garnish with corriander and serve it with  it on the side with simple daal, rice and sliced tomatoes. 😋😋😋

Chicken liver masala

Hello friends, 

Are you ready for another  non vegetarian recipe. This time I am preparing a dry dish that can be eaten with roti or just a nice big salad if you wish to avoid carbs at night. 

Know more about Chicken Liver( Kalegi)

1. Chicken liver does contain a large amount of cholesterol, but it also supplies healthy doses of many essential vitamins and minerals. 

2. Chicken liver also provides a healthy dose of iron and zinc. Iron enables your body to use oxygen efficiently and to make new red blood cells. 

  3. Liver is filled with protein and is an excellent source of vitamin A, vitamin B-12, riboflavin and folate.   

 

 

There are many people who don't like taste of kaleji but this recipe is easy and healthy, worth a try.  So now let's prepare this simple chicken liver masala.

Ingredients 

• 250 gms chicken liver
• 2 onions
• 2 tomatoes 
• half tsp Cumin seeds
• 1 tsp ginger garlic paste 
• 2 tsp tomato ketchup
• 1 tsp red chilli powder 
• 1/2 tsp turmeric powder 
• 1 tsp dhania powder
• 1/2 tsp garam  masala
• Few coriander leaves for garnish
• 2 tbsp oil 

Method

Make the onion tomato paste

Add liver, potatoes and water

• First wash the chicken liver very well under running water.
•  In a pan, heat oil. On a high flame, add  finely chopped onions, cumin seeds and ginger garlic paste. Stir and cook like onions gets translucent.
  
• Add the chopped tomatoes, dry spices, tomato ketchup and saute till oil leaves the side of pan and tomatoes get cooked.
• Now add chopped potatoes, liver  and salt to taste. Let it cook in the onion/tomato masala.
• Stir and cook well, add a little water to dish and cover and cook till water evaporates.
   
• Liver cooks fast, do not over cook or it will get hard and rubbery.
• Garnish with coriander leaves. And serve with a dash of lime.
  
    
  
  Do let me know if you would prefer me to do vegetarian or Non vegetarian dishes in my future posts. Check out another easy and delicious Chicken Liver Recipe here 
  
  

Chicken Veggie Salad

Hello friends,
This chicken salad is an easy and delicious recipe. Its light on the tummy also being perfect for Indian Summers.This visual treat with a riot of colourful vegetables will make you want to dive into the bowl of salad. 

The dressing can be altered and customised according  to your taste.  I have done a simple Asian style dressing keeping in mind not to keep it bland catering to our love of spice. 

INGREDIENTS

• FOR THE SALAD
• 200 gms shredded boneless chicken 
• 1 1/2 cups purple cabbage
• 2 small carrots
• 1 large Zucchini 
• 1 large Iceberg 
• 2 red/yellow bellpeppers
• 1 small broccoli 
• Handful of grapes
• Olive oil
• Salt

• FOR THE DRESSING
• 1 tsp olive oil 
• 2 tsp Honey 
• 2 tsp soy sauce
• 1 tsp  chilli flakes 
• 1 tbsp chilli  sauce 
• 1 teaspoon pepper powder 
• 1 juice of lime 

METHOD 

1. Chop up the vegetables in medium size pieces. Boil the chicken, shred and keep aside. 

2. Except iceberg lettuce and grapes add all the veggies in a bowl and add oil to it. 

3. Mix well, now transfer the veggies in a tray and grill in pre heated oven for 2 minutes. Or you can toss it in a pan on low flame for two minutes. 

4. Now in a big mixing bowl add the veggies, let it cool. Add chopped ice Berg, grapes, and shredded chicken. 

5. Now make the dressing for marinade. Whisk the marinate well to combine the ingredients. 

5. With a wooden ladle mix the dressing to the salad. Enjoy it at room temperature or chilled. 

Note

In vegetarian options you can add paneer, tofu or feta to the salad instead of the chicken. 

You can add onions and tomatoes to the salad too. But onions start to smell while tomatoes tend to turn soggy. 

Enjoy the salad with some roast chicken. Recipe next on blog. 

Stay tuned and keep cooking with Sweetannu.  

Baby prawn cutlets

 A visit to the fish market is enlightening every time, learning more about seasonal fish.  This time I discover more about baby prawn (white in color) being sold in Vata at one of the stalls. It looked just like a shrimp but very small in size. It is called Jawla in Maharastra and Galmbo in Goa. It can be cooked on a skillet with dry spices or made into a cutlet. Interesting, I thought while ending up buying it for Rs 50 for 4 vatas.

Baby Prawn Cutlets 

It's not a elaborate procedure at all. So let's start the recipe.

Ingredients

2 cups fresh baby prawns
2 small onion
2 finely chopped green chillies
1 tsp ginger garlic paste
1/4 cup gramflour ( channa atta )
1/2 tsp chilly powder
2 tbsp chopped corriander leaves
1/4 tsp tumeric powder
Juice of one lime
Salt to taste

Method

1. You need to wash the baby prawns thoroughly to remove other fish particles dirt etc in running water.

2. Squeeze out excess water, add this to a mixing bowl. Now add finely chopped onions, green chillies, spices, ginger garlic paste, corriander leaves, gram flour, lime juice, salt and mix well.

3. Form small flat palm size cutlets.

4. Take a non stick pan, add cutlets to hot oil and shallow fry on both sides till golden brown.

5. Serve it piping hot on a plate with some ketchup. They are so yummy, you just can't stop at one.

Important tips.

You can add soaked bread instead of gram flour.

Instead of regular onion you can also use spring onions.

Always fry the cutlets on medium heat so that cutlets cook from inside and do not burn.

Enjoy cooking. 
See soon with another easy recipe.

Quick Aloo Capsicum

Hi friends,
So after that chicken recipe yesterday let's get back to an easy vegetarian dish.Today I was feeling too lazy to go to the market.

Doorbell
Enters Sujata
She - Bhabhi, aap bazaar nahi gaaye ?
Me - Nahi, kal jaoongi.
She - Phir aaj kya pakana hai?
Me - Aloo aur capsicum hai, uski  sabzi  banate hai.

After all cooking up a good dish is not about many ingredients, we can make a lip smacking dish if cooked the right way.  Check the easy recipe below.

Ingredients

250 grams capsicum
2-3 potatoes
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp dhania - jeera powder
1/2 tsp turmeric powder
1 tbsp white or black vinegar
A pinch of sugar
2 tsp cooking oil
Chopped coriander leaves
Salt to taste

Method

1. Wash and chop the capsicum and potatoes in half inch cubes.
2. Take a wok and put 2 tbsp oil in it. In hot oil add the jeera and let it give out an aroma.
3. Quickly saute the potato cubes in the wok. Don't allow the potatoes to stick to the bottom.

4. Add the chopped capsicum, dry spices and salt.
5. Cover the vessel and cook for 5-7 minutes. Open to check if done.
6. Now add the vinegar and sugar and stir in. Shut the gas and let it cool with lid on.
7. Once slightly cool add the chopped coriander as garnish.
8. Serve hot with roti. It can be enjoyed with plain dal - chawal and some mango pickle.

Cooking Suggestion

If the taste of vinegar is not liked, then substitute it for lime.
Also see that the capsicum is not over cooked. Make potato cubes smaller than the capsicum so they cook faster.