Baingan Bharta

Kalchina Vankaya Masala.

Eggplant is fire roasted till its cooked and charred from outside. Tomatoes and onion are cooked in tempered oil till mushy. Roasted eggplant is then cooked in it along with spices. Baingan bharta can be served with steamed rice or with any flatbread.
Makes: around 4 Servings of Baingan Bharta.

Ingredients:

Eggplant 1 Large
Onion 1 Large
Tomato 3 Medium
Green Peas (Fresh or Frozen) 2 Tbsps
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 3 – 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder 1/4 tsp
Cumin Seeds 1/2 tsp
Cilantro Few Springs
Salt to taste
Oil 1 Tbsp

Method of preparation:

Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel, wash and grate the ginger.
Peel and grate the garlic.
Wash and finely chop the cilantro.

Heat oil in a pan, add cumin seeds and fry till it splutters.
Add chopped onion and fry till it turns light brown.
Stir in sliced green chiles, grated ginger, garlic and salt.

Fry for few more minutes, stir in chopped tomatoes and cook till the tomatoes becomes mushy.
Once the tomatoes comes together, stir in cumin powder, coriander powder, red chili powder and turmeric powder.

Fry for a minute, stir in mashed up eggplant, peas and cook covered on low flame for few more minutes.
Garnish with chopped cilantro and serve baingan bharta with steamed rice.
Notes: Alternatively, eggplant can be microwaved for around ten minutes or cook in oven at 400 F for around 40 minutes.

Suggestions: Make sure to cook the tomato mixture down before adding the eggplant.
Variations: You can also add few pinches of garam masala during the last stage of cooking process.
Other Names: Baingan Bharta, Baingan Bhurta, Baingan Bhartha.

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Fried Eggplant

Begun Bhaja.

Begun bhaja is a famous Bengali dish made with eggplants. Eggplants are thickly sliced and coated with spices. The eggplant slices are then either deep fried or shallow fried till cooked. Begun bhaja is typically served with steamed rice or dal.
Makes: 5 Slices of Fried Eggplant.

Ingredients:

Italian or American / Globe Eggplant 1
Turmeric Powder 1/2 tsp
Red Chili Powder 1/2 tsp (optional)
Salt to taste
Mustard Oil 1 tbsp

Method of preparation:

Wash, remove ends and chop the eggplant into quarter inch thick slices.

Mix together turmeric powder, red chili powder (if using), salt and spread it on a plate.
Dip each eggplant slice into the powder and rub it on each side.

Heat oil in a flat pan on medium heat, carefully arrange the eggplant slices.
When one side of the egglant slices turn brown, slowly turn on other side.
Let the other side turn brown before removing from heat.
Serve fried eggplant with steamed rice or with dal.
Notes: Make sure to cook the eggplant well.

Suggestions: Make sure to chop the eggplant into thick slices. If eggplant is not cooked properly, cook them covered on low flame for couple of minutes before frying.
Variations: Also use black pepper powder in place of red chili powder. Green chile can also be placed on pan along with eggplant slices for some spice. Rice flour or corn flour can be added to the rub for a crunchier version.
Other Names: Begun bhaja, Fried eggplant, Begoon Bhaja.

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Stuffed Eggplants with Rasam Powder

Rasam Podi tho Gutti Vanakaya.

This is a quick and easy stuffed eggplants curry made with rasam powder. Onion is crushed with rasam powder and stuffed into baby eggplants. The eggplants are then cooked in tempered oil till soft. Serve the stuffed eggplants with rasam powder over plain steamed rice or with rice mixed with dal.
Makes: 4 – 5 Stuffed Eggplants with Rasam Powder.

Ingredients:

Baby Indian Eggplants 4 – 5
Onion 1 Small
Rasam Powder 2 Tbsps
Red Chili Powder 1 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Wash thoroughly and pat dry eggplants.
Remove stems if you prefer and slit twice vertically keeping one end intact.
Soak the eggplants in water to avoid oxidation.

Using a mortar and pestle, crush the chopped onion with rasam powder, red chili powder and salt.
Alternatively, use a spice blender to coarsely grind them.
Remove the crushed onion spice mixture onto a bowl.

Stuff around a tbsp of the prepared onion spice stuffing into each eggplant.
Keep the stuffed eggplants onto a plate the reserve any leftover stuffing mixture for later use.

Heat a tsp of oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, arrange the stuffed eggplants into the pan.
Fry briefly and pour half a cup of water and remaining stuffing mixture.
Cook covered for around 10 minutes or until the eggplants are soft.
Add few more splashes of water if the eggplants tend to stick to the pan.
Once the eggplants are cooked properly, uncover and fry for few seconds till the skin turns light golden in color.
Remove from heat and serve stuffed eggplants with rasam powder over steamed rice or with roti.
Notes: Make sure the insides of the eggplants are cooked properly.

Suggestions: Adjust the cooking time according to the size of the eggplants. If the stuffing becomes too runny, add more rasam powder to tighten it up.
Variations: You can also add a tsp of tamarind pulp to the stuffing.
Other Names: Stuffed Eggplants with Rasam Powder, Rasam Podi tho Gutti Vanakaya.

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Eggplant Dal

Vankaya Pappu.

Oil is tempered with spices and dals. Indian eggplants / brinjals are chopped up and cooked in tempered oil till just soft. Then the cooked toor dal is added to the brinjals and cooked for last 5 minutes. Serve eggplant dal with steamed rice and a crispy papad.
Makes: around 2 Servings of Eggplant Dal.

Ingredients:

Toor Dal 1 Cup
Baby Eggplants 3
Green Chiles 3 – 4
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 4
Asafoetida a pinch
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Wash toor dal under fresh water to remove any dirt.
Remove stems, wash and chop the eggplant into small chunks.
Remove stems, wash and slice the green chiles.
Pressure cook the toor dal in 2 cups of water for 3 whistles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped eggplant, turmeric powder and salt.
Fry for couple of seconds and cook covered till eggplant is soft but not mushy.
Stir occasionally if necessary.
Uncover, stir in cooked toor dal and adjust the salt.
Cook on low flame for around 5 minutes or until the dal and the eggplant is well cooked.
Serve eggplant dal with steamed rice and a crispy papad.
Notes: Make sure to add salt once the eggplant is added to the tempering.

Suggestions: Make sure dal is perfectly cooked before adding to the tempering. Also the green chiles can be added to the raw dal to cook for extra spice.
Variations: If the toor dal is cooked on a stove top, the eggplant and green chile pieces can be added to the toor dal during the last 10 minutes of the boiling time and then the dal can be tempered with spices.
Other Names: Eggplant Dal, Vankaya Pappu Kura.

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Roasted Eggplant Chutney

Roasted Eggplant Chutney.

Spices and dals are roasted in oil till golden brown and ground into fine powder using a spice blender. Large eggplant is roasted on direct flame till its charred. Then the roasted eggplant pulp is mashed with ground spice powder and garnished with cilantro and curry leaves.
Makes: around 2 Servings of Roasted Eggplant Chutney.

Ingredients:

Large Eggplant 1
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Coriander Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Curry Leaves 4
Cilantro few Sprigs
Oil 1/2 tsp

Method of preparation:

Wash and finely chop the curry leaves and cilantro.

Heat half a tsp oil in a pan, add mustard seeds, cumin seeds, chana dal, urad dal, coriander seeds and red chiles in order.
Fry till aromatic or until all the ingredients are golden brown.
Cool the ingredients to room temperature and grind into fine powder along with tamarind and salt.

Wash and pat dry eggplant.
Place the eggplant directly on the low flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Discard stem and remove the roasted eggplant onto a bowl (around 1 Cup).

Pulse the roasted eggplant pulp, ground masala powder and salt briefly for 5 seconds.
Remove the eggplant chutney onto a bowl and garnish with curry leaves and cilantro.
Serve roasted eggplant chutney with steamed rice or with roti.
Notes: Make sure eggplant is cooked well while roasting.

Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also temper the chutney with mustard seeds and curry leaves.
Other Names: Roasted Eggplant Chutney, Kalchini Vankaya Pachadi.

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Bottle Gourd with Spinach

Anapakaya Palakura.

For bottle gourd spinach curry, bottle gourd is chopped up and is cooked in tempered oil along with green chiles and tamarind. Finally chopped spinach is added to the bottle gourd and this curry can be served with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd with Spinach Leaves.

Ingredients:

Bottle Gourd 1/2 of Small One
Spinach 1 1/2 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Tamarind 2 inch Piece
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and finely chop the green chiles.
Soak tamarind in a tbsp of hot water for couple of minutes.
Wash and finely chop the spinach leaves.
Crush the green chiles with tamarind and salt and keep aside.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile tamarind mixture and bottle gourd.
Add few splashes of water and cook covered on low flame till bottle gourd turns soft.
Uncover and fry for a minute or two to evaporate any excess moisture.
Stir in chopped spinach leaves and cook for a minute or two.
Serve bottle gourd spinach curry with steamed rice and a dollop of ghee.
Notes: Make sure not to overcook bottle gourd until its mushy.

Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till done. If bottle gourd is not tender, you can also steam it or boil it in quarter cup of water.
Variations: Check out other bottle gourd recipes here.
Other Names: Bottle Gourd with Spinach, Sorakaya Palakura tho Kura, Anapakaya Palakura.

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Stuffed Eggplant Onion Masala

Gutti Vanakaya Ullipaya Masala.

Fresh wet masala is made with spices and onion. Baby Indian eggplants are stuffed with freshly ground masala. They are then cooked on low flame till very soft. Serve stuffed eggplants onion masala with steamed rice or with dal rice and papad.
Makes: around 3 Servings of Stuffed Eggplant Onion Masala

Ingredients:

Baby Indian Eggplants 6
Onion 1 Large
Tamarind 3 inch Piece
Red Chile Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to taste

Masala:

Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Urad Dal 1 tsp
Whole Dried Red Chiles 3 – 4
Coriander Seeds 1 Tbsp
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash the eggplants and remove stems if desired.
Slit each eggplant twice in right angles keeping one end intact to avoid eggplant falling apart once coooked.
Peel and dice the onion.

Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering and the mixture is aromatic, remove from heat.
Cool the mixture to room temperature and grind it into fine powder using a good grinder.

Heat a tbsp of oil in a pan, add diced onion and tamarind.
Fry till onion turns brown around the edges.
Keep stirring to avoid burning.
Cool the onion to room temperature and grind it along with the previously ground masala powder, turmeric powder and salt.
Remove the masala paste onto a bowl.

Stuff each eggplant with a tbsp or so of the ground masala paste.
Mix a quarter cup of water with any remaining masala paste and keep aside.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed eggplants into the pan.
Fry briefly, stir in the quarter cup water previously reserved.
Cook covered on low flame for good 10 -1 5 minutes or until eggplants are soft inside.
Stir in red chile powder and season with salt.
Remove from heat and serve stuffed eggplants onion masala with steamed rice and dal.
Notes: Make sure eggplants are cooked well before removing from heat.

Suggestions: Make sure to add few splashes of water if required while cooking eggplant.
Variations: Check numerous stuffed eggplant and brinjal recipes here.
Other Names: Vanakaya Ullipaya Masala Kura, Gutti Vanakaya Ullipaya Masala, 

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Australian's Favorites

Certain foods are local and unique to Australia such as Vegemite, which has remained Australian's favorite for many decades. Among the many, Vegemite, lamingtons, and Arnott's Biscuits have won the loyalty of most Australians.
Vegemite
Vegemite is as Australian as you can get. In 1922, a young Australian by the name of Fred Walker decided to try to make a special "yeast extract" that would be as delicious as it was nourishing. A chief scientist in Fred's company, Dr. Cyril Callister, invented the first yeast extract spread. Brewer's yeast from Carlton & United Breweries were used and blended with ingredients such as celery, onions, and salt to make a thick dark paste. In 1923, a trade name competition was held to find a name for this new product and Vegemite was chosen. Throughout World War II, soldiers, sailors, and civilians were all given Vegemite in their rations and it became so popular that it even fell into short supply. Fred Walker and Company Pty. Ltd. became Kraft Foods Limited in 1950 and it celebrated its 60th anniversary in October 1983.
When in Australia, you must try this healthy and delicious bread spread. It is one of the richest sources of Vitamin B and a great cure for mouth ulcers!
Lamingtons
Lamingtons are small squares of sponge cake that is carefully covered with chocolate icing and sprinkled with desiccated coconut. Originally the slang for the homburg hat, which was worn by Baron Lamington, Governor of Queensland in the late 1800s to early 1900s, these cakes were named for him.
In the early days, lamingtons were made with a white sponge cake with a center of strawberry or raspberry jam. However, Lamingtons are mostly made without jam or with just fresh whipped cream instead.
Arnott's Biscuits
Arnott's is a name synonymous with quality biscuits and biscuit making. From a humble beginning as a small retail bakery back in 1865, Arnott's Biscuits Ltd. today employs thousands of people and supplies biscuits to more than 40 countries around the globe. Millions of Australians have grown up on Arnott's biscuits; and for them, Arnotts is more than a biscuit company, it is a piece of Australia's history and forms part of their culture.

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Vegetable Biryani

 

1 cauliflower cut into flowerets or 5 small red potatoes
1 T Garam Masala
Curd (yogurt)
1 T Coriander powder
1 T Turmeric powder
4 T of ghee
1 T Cumin seeds
4 Red chilies
1/3 cup cashew nuts
3 roma tomatoes chopped
1 can drained and rinsed garbanzo beans
2 cups Basmati Rice
½ T cloves
3" cinnamon
1 black cardamon
1 T whole black pepper
½ cup raisins
2 jalepeneo
Salt to taste

2 large red onions (sliced fine and fried till crisp)
1 cup chopped parsley
1 cup fresh mint
1 T ginger / garlic paste
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk

Cooking the vegetables

1. Heat oil in a thick bottomed pan. Add 4 tablespoons of ghee. Add cumin seeds. When it begins to crackle, add chopped green chilies.
2. Add coriander powder, turmeric powder, red chili. Saute for 1 minute
3. Add chopped tomatoes and cook on a medium flame till fat leaves the masala.
4. Add cauliflower florets and steam the dish with 4 tablespoons of water.

Cooking the rice

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.
2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice

Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

Layering the rice

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.
2. Spread a layer of rice and cover it with half of the vegetables and beans. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.
3. Cover with rice, followed by rest of the vegetable and beans layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.
4. Cover tightly and place in oven at 350 degrees for 20 minutes. Serve hot.

Accompaniment

1. Serve with yogurt salad or raita.

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Chicken or Mutton Biryani

1 lbs Goat Meat or Chicken cut into small pieces
2 t Garam Masala
1 t ginger / garlic paste
1 cup smooth plain yogurt
4 Red chilies
1/3 cup cashew nuts
2 cups Basmati Rice
½ t cloves
3" cinnamon
1 black cardamon
1 t whole black pepper
2 jalepeneo
Salt to taste
2 large red onions (sliced fine and fried till crisps)
1 cup chopped parsley
1 cup fresh mint
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk
1 T Ginger julienne's

yogurt and cucumber raita

Cooking the meat

1. Marinate the meat with yogurt, garam masala and ginger/garlic paste and set aside

2. Heat 4 tablespoons ghee and saute the red chili and cashew nuts. Add the mutton or chicken and cook until the fat separates from the meat and the meat is tender. Then add 1 cup water and cook until meat is tender.

Cooking the rice

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.
2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice
3. Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

Layering the rice

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.
2. Spread a layer of rice and cover it with half of the meat. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.
3. Cover with rice, followed by a mutton layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.
4. Cover tightly and place in oven at 350 degrees for 20 minutes.

Garnish with ginger julienne's. Serve hot

Accompaniment

1. Serve with yogurt salad or raita

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