stuffed eggplant, stuffed brinjal, bharve baingan, easy eggplant recipe

இதில் ப்ரசூரிக்கப்பட்டது : Jan 24, 2017
2605 பார்வைகள்

How to make stuffed eggplants indian style, recipe for stuffed brinjals, easy bharve baingan recipe, quick eggplant recipe

Watch stuffed eggplant, stuffed brinjal, bharve baingan, easy eggplant recipe With HD Quality

#eastindianfood  #stuffedeggplants  #Stuffedbrinjals  #Quickeggplantrecipe  


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  • Achaari Baingan - Pickle-style Baby Eggplant - Indian Food Recipe

    Achaari Baingan (Pickle-style Baby Eggplant) video by Nisha Madhulika

    Hot and tangy, Achaari Baingan tastes great with hot chapatis (Indian flatbread).

    Prep Time: 20 minutes

    Cook Time: 10 minutes

    Total Time: 30 minutes

    Ingredients:

    1/2 kg baby eggplant washed, dried and quartered almost to the top
    4 tbsps vegetable/ canola/ sunflower cooking oil
    2 tbsps mustard oil
    2 tbsps garlic paste
    1 tbsp ginger paste
    1 large onion grated
    1 1/2 tbsps fennel seeds
    1 tbsp mustard seeds
    1 1/2 tbsp onion seeds (kalonji)
    1 tsp coriander powder
    1/2 tsp turmeric powder
    1 tsp red chilli powder
    1 tsp raw mango powder
    Salt to taste


    Preparation:

    Mix the mustard oil, ginger, garlic, grated onion and all the other dry ingredients in a bowl.
    Divide this mix into equal portions to fill all the eggplants. Fill a little into each eggplant and tie tightly with a length of sewing thread to secure (so that the mixture does not fall out). Keep aside.
    Heat the vegetable/ canola/ sunflower cooking oil in a pan on a medium flame.
    Add the eggplants and cook till done, taking care to turn occassionally so they are done on all sides. Do not stir vigorously or often as the filling will come out.
    Serve with hot Chapatis (Indian flatbread).

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  • Baby Eggplant Curry Recipe | Easy Tasty Side Dish

    Baby Eggplants have a delicious flavour and they taste yummy in a curry dish like this one. Combine them with potatoes and you have a great dish that could be a main or as a side. Hope you will give this recipe a try and will share it with friends and family too.

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    Ingredients/Method

    8-10 baby eggplants/ brinjal
    2 tbsp tomato paste
    1 tsp salt ( adjust per taste)
    1 tsp turmeric
    1 tsp curry powder
    1 tsp red chilli powder
    2 -4 tbsp oil
    1 large ( or 2 medium size onions)
    1 tsp cumin seeds/ Jeera
    2-3 cloves of minced garlic
    1 tsp mustard seeds
    2 small potatoes
    Cilantro and green onions for garnish

    Method:
    Chop Eggplant and potatoes into bite size pieces.
    Heat oil and fry cumin and mustard seeds. After 30 secs, add onions and garlic. Mix well and add salt, chilli powder and turmeric.
    After few mins add eggplant and potatoes. Cook for 15 or so mins. Once 50-60 % done, add tomatoe paste and curry powder. Mix well and cook until done. Add green onions on top along with cilantro leaves. Serve hot with roti or parantha.

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    Paranthas or Parathas is a kind of indian bread. They can either be made plain or stuffed with a vegetable mixture. Parathas are made from whole wheat flour. Stuffed Paranthas or Parathas is a very popular breakfast item in Punjab. In Punjab the parathas are made with lots of ghee and then served with dollops of white butter or makhan. White butter can be easily made at home.


    Ingredients for Aloo Paratha:

    Dough:

    cup whole-wheat flour

    1/2 cup water (Use more as needed)
    Pinch of salt
    Potato Filling

    medium potatoes

    1/4 teaspoon salt
    1/2 teaspoon cumin seeds (Jeera)
    1 chopped green chili
    2 tablespoons chopped cilantro (green coriander)
    1/2 teaspoon garam masala (optional)
    1/2 teaspoon amchoor powder (optional)

    Also needed

    1/4 cup whole-wheat flour for rolling
    Oil to cook


    How to make Aloo Paratha:

    Dough

    Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
    Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
    Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

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    Ingredients/Method

    1 cup vermicelli
    2-4 tbsp oil
    1/2 tsp hing/ asafoetida
    1 tbsp dried curry leaves
    1 tsp mustard seeds and 1 tsp cumin seeds
    1 tsp chilli powder
    2 tbsp grated ginger
    1 small piece of onion chopped
    Salt per taste
    1 tsp Turmeric ( Haldi)
    1/2 cup peas and 1 cup ribbon Carrot
    1/4 cup Cashews
    2 tbsp lemon juice
    2 tbsp crushed peanuts ( roasted or unroasted)

    Method:
    - Boil vermicelli. Make sure that you put them in hot water. As soon as they are tender, run them under cold water. do not overcook or they will become mushy.
    - Next in a pan, heat oil. When the oil is hot, add asafoetida, unroasted peanuts, mustard seeds and cumin . Give them 30 secs and add ginger and onion. Mix well.
    - Add veggies and salt, chilli powder and Turmeric. Mix and cook until almost done.
    - Add noodles. Mix well. Add lemon juice.
    - Garnish with cashews and enjoy warm.

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    Happy Diwali Friends. Enjoy this treat from my kitchen to yours.

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    4 tbsp coconut oil
    3/4 cup dry fruits ( crushed/powdered) and some for garnish
    1/2 cup coconut sugar ( or regular)
    1/2 cup water

    Roast chickpea flour in oil until fragrant and a shade darker. Add sugar and mix well. Add fry fruit ad combine everything. Add water to form a dough. Spread evenly on parchment paper and put in the fridge for 30 mins.
    Cut in desired shape and serve.

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