Stuffed Brinjal!!!

Brinjal commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber.. Source from Lifestyle Lounge.

Ingredient's

3 brinjal

1 large onion, 1 green chilli, 5 garlic cloves, finely chopped

Pickle masala (any pickle)

Salt and Oil as requires.

Cooking Method

Wash the brinjal well and dry on a towel until completely dry. Make a small hole on top of the brinjal and remove the seeds. keep them aside. In a large mixing bowl, add all the above ingredients and make a mixture. Then stuff the prepared mixture into the brinjal.

In a pan, heat the oil and place all the brinjal. Cover and cook on a low flame till the brinjal are done (about 20 to 25 minutes). Remove the lid and allow to crispen. Serve with hot Roti's..

Roasted Chilli Potato's

Potato's are always been my favorite. I can eat potato's in any form, it is been a long time i had cooked only potato sabji or stirfry. Last week i felt like eating this roaste chilli potato, i usually cook with only dry masala powder. But this time i wanted to use different ingredients. So i tried with green chilli and coriander leafs it turn out very tasty. It is very important to roast potato's in the end, so that i gets crispy and little dry too. Dry potato sabji goes very well with roti's...

Ingredient's

3 medium size potatos (Cut into small size pieces)

4tbsp chopped coriander leafs, 2 green chilli, 10 curry leafs

1tsp ginger garlic paste, 1/2tsp black pepper seeds

1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp garam masala

2tbsp oil, Salt to taste.

Cooking Method

In a blender, add coriander leafs, green chilli, curry leafs, ginger garlic paste and black pepper seeds. Grind to a smooth paste. 

In a frying pan add oil, when the oil is hot, add masala paste and fry till it starts leaving oil, then add the dry masala powder and fry for 2minutes. 

Now add potato's and salt, mix them all together, cover the lid and allow the potato's to cook completely. 

Once the potato's are cooked open the lid and roast for few minutes. 

Serve hot with Roti or as a Side dish.

Achari Bharwa Karela (Stuffed Bitter Gourd)

Stuffed Bitter Gourd. Last year i had cooked achari bharwa bhindi by using my MIL's pickle and tried to use the same ingredients in bitter gourd and it turned out equally tasty. Though the stuffed bitter gourd may retain some of the bitterness, but it is sure to be relished with roti and rice too. I always prefer baby bitter gourd because in that bitterness is very less and it taste good..

Ingredient's

4 bitter gourd (Karela)

1 large onion, 1 green chilli, 5 garlic cloves, finely chopped

Pickle masala (any pickle)

Salt and Oil as requires.

Cooking Method

Wash the bitter gourd well and dry on a towel until completely dry. Make a slits in each and remove the seeds. keep them aside. In a large mixing bowl, add all the above ingredients and make a mixture. Then stuff the prepared mixture into the bitter gourd. In a pan, heat the oil and place all the bitter gourd.

Cover and cook on a low flame till the bitter gourd are done (about 20 to 25 minutes). Remove the lid and allow to crispen. Serve with hot Roti's.

Coconut Cookies

Coconut cookies. I use to buy and eat this cookies very often from the bakery near my school. It use to be a little different in shape from this cookies but the taste is same. I still remember those days when i use to go and buy this cookies in my lunch break and eat during the class :) After a long time i ate this cookies again fully satisfied. Now i don't have search for this cookies any where... To know more cookies recipe.

Ingredient's
1/2 graded dry coconut
1/2 cup sugar
2tbsp all purpose flour
1tbsp corn flour
2 cardamom (crushed)
2tbsp melted butter

Baking Method
Preheat oven to 300F/150C for 10 minutes. In a large mixing bowl add all the above ingredients and mix them together nicely, and refrigerate for 10 to 15minutes. So that the dough becomes easy to handle. Then drop dough by teaspoonfuls onto greased baking tray. Bake for about 10 to 15 minutes or until golden brown.
Cool it on the wire rack for them to cool completely. Store these coconut cookies in an airtight container.

I'm Sending this recipe to Surabhi Nayak from My Cook Book.

Stuffed Onion Paratha (Indian Flatbread Stuffed With Onion)

Onion Paratha the very delicious and easy to make paratha in the paratha's categories. When we talk about stuffed paratha's most of the people says aaloo paratha in south India. Because they don't know what all the veggie's we can stuffe and make paratha. These days I'm also trying to make paratha's in differnt different veggie's for our weekends breakfast.. In future may be you all see me posting more paratha's recipes. because i have many recipes yet to be post... And my goal is to tell people that you can cook anything when you decide to do it. :)

Ingredient's
2 cup wheat flour
Salt to taste
Water to make a dough

For Stuffing:
3 onions, very finely chopped
1 green chilli, very finely chopped
½ tsp red chilli powder
½ tsp coriander powder
½ ajwain
½ tsp salt to taste

Method
Combine the flour and salt, knead into soft and pliable dough with sufficient water. Knead the dough till it is smooth and elastic. Cover and keep aside in an airtight container for one hour. In a large mixing bowl add chopped onion, green chillies, red chilli powder, coriander powder, ajwain and salt, Mix them all together nicely and set it aside.

Then divide dough into 4 - 5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it. Place 1 tablespoon onion filling in each dough, cover them to a ball and roll out an a flat surface like a paratha. Sprinkle dry flour when making parathas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown, on both the sides. Apply oil on both sides. Serve hot with pickle / curd / butter.