Thursday, November 13, 2014

Bharwan Mirchi


Bharwan Mirchi is a stuffed chilli side dish popular in Gujarat and Rajasthan. Here I have tried it with Jalapenos which are stuffed with chickpea flour.
 
Alternatively you can also use coarsely powdered roasted peanut and slightly roasted chickpea flour as stuffing for the Jalapeno.
 
Prep Time
10 Minutes
Cooking Time
15 Minutes
Serves
3- 4 People
Ingredients
 
 
 
Jalapenos
Chick Pea Flour / Besan
Ginger-garlic paste
Chopped Coriander Leaves
Salt
Mustard Seeds
Cumin Seeds
Sesame Seeds
Oil
Lemon / Lime Juice
6-7
2 Tbsp.
1 Tsp.
1 Tbsp.
To Taste
½ Tsp.
1 Tsp.
1 Tsp.
2 Tbsp.
To Taste
Method



 
1.     Clean the Jalapenos dry. Slit and deseed the peppers.
 
2.     In a clean bowl add chickpea flour, ginger garlic paste, chopped coriander leaves, salt and a tbsp. of oil. Mix well with your fingers, they should form crumbs. Do not add water.
 
 
3.     Now fill the slit jalapeno with this chickpea flour crumbs.
 
4.     Heat a tbsp. of oil in a pan and season with mustard, cumin and sesame seeds. To the seasoning, add the stuffed jalapenos. Add any leftover stuffing.
 
5.     Cover and cook the jalapenos on low to medium heat. Toss once in a while. Cook for 9-10 mins.
 
6.     Garnish with chopped coriander leaves and squeeze lime juice and serve.

Saturday, October 25, 2014

Eggless Marble Cake


Marble cake is a combination of vanilla and chocolate flavor. A simple super moist cake of vanilla paired with swirls of chocolate in every bite.
 
I have added some wheat flour with all purpose flour to make this cake which has turned out to be tasty. Try this out.
 
 
Prep Time
15-20 Minutes
Cooking Time
40 Minutes
Ingredients
 
 
 
All Purpose Flour
Wheat Flour
Butter
Sugar
Baking Powder
Baking Soda
Curd / Yogurt
Milk
Semi-Sweet Chocolate
1 ¼ Cup
¾ Cup
½ Cup
1 Cup
1 Tsp.
½ Tsp.
¾ Cup
¾ Cup Approx.
1/3 Cup
Method
1.     Preheat oven to 350 degrees F. Grease your cake pan and dust it with some dry flour and set aside.


 
2.     In a microwave safe bowl, melt chocolate and ½ tablespoon butter; stir until smooth. Cool to room temperature.
3.     Sift both the flours and baking powder together.
 
 
4.     Whip together butter, sugar and vanilla extract in a bowl, for a few minutes till the mixture turns light yellow and fluffy.
 
5.     Add the flour mixture to the butter mixture and mix while adding milk little by little until it’s incorporated but don’t over mix.  This is your vanilla cake batter.
 
 
6.     Pour a little less than half of the vanilla cake batter into another bowl. Whisk in the chocolate mixture into this until it is fully combined and smooth. This is your chocolate marbling batter.






 
7.     Now pour the light (vanilla) and dark (chocolate) cake batters into your cake pan and marble them. Using a knife/ spoon, drag through the two batters to marbleize ( make small swirls )


 
 
8.     Bake the cake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool.


 
9.     Serve Marble Cake once it cools J
 

Saturday, September 27, 2014

Ras Vangi


An eggplant based side dish which goes well with rice and roti as well.
Prep Time
5-6 Minutes
Cooking Time
20-25 Minutes
Serves
3-4 People
Ingredients
 
 
 
Eggplant / Brinjal
Toor Dal
Tamarind Paste
Grated Fresh coconut
Salt
Jaggery
4 Medium
½ Cup
1 Tsp.
1 Tbsp.
To Taste
To Taste
To Roast and Grind
Channa Dal
Coriander Seeds
Dry Red Chillies
1 Tbsp.
1 Tbsp.
4-5
For Seasoning
Oil
Mustard Seeds
Asafetida
Curry Leaves
1 Tbsp.
1 Tsp.
A Pinch
A Few
Method



 
1.     Slit the eggplant lengthwise. Cook toor dal in a pressure cooker and set aside.
 
2.     Roast the ingredients under ‘Roast and grind’ to golden brown. Let it cool. Grind it along with coconut to smooth paste and set aside.
 
 
 
3.     Heat oil in a pan and season with mustard. Add slit eggplant and curry leaves and sauté for 5-6 minutes.
 
4.     Add tamarind paste, salt, jaggery and ¼ cup of water and let it cook for 5 minutes. Add cooked dal to eggplant and mix and allow to cook for 5 more minutes.
 
5.     Add the ground paste and cook till done. You can add ½ cup of water if the mixture is too thick and cook till done.
 
6.     Serve hot Ras Vangi with rice.