Eggplant Circles with Stuffed Center

 

Eggplants….either you like them or you hate them. What if we find a way to lure the haters to eat the vegetable? This is one such recipe ….

 There are more such recipes on my channel:  https://goo.gl/XBwLLc

 A vegan dish that I invented based on the ingredients at hand. Turns out delicious every time and people who don’t eat eggplant/brinjal seem to enjoy it too. The trick is that the whole circle is not eggplant … only the outer part is. The filling in the middle has a lot of flavours and textures that surprise everyone.

 I like to serve it as an appetizer or a side dish. This is the perfect “something different” that you can churn up with eggplant to make a meal special.  The recipe is fairly easy 😊

 Click the link below for the video:

STUFFED EGGPLANT CIRCLES            Makes 6 to 8

Ingredients:

Eggplant/Brinjal – 2 x 250g

Bengal gram/chana dal – ¼ cup (soaked)

Onion (finely chopped) – 1 tbsp

Capsicum (finely chopped) – 1 tbsp

Ginger paste – ½ tsp

Green Chilies (chopped) – to taste

Fresh Tomato Paste – 4 tsp

Soya granules (cooked) – ½ cup

Boiled potato – 1 small

Corn flour – 1 ½ tbsp

Roasted walnuts (chopped) – a handful

 

SAUCES

Sweet chili sauce – 2 tsp

Kasundi/Mustard Sauce – 1 to 2 tsp

 

POWDERED SPICES

Coriander powder – ½ tsp

Cumin powder – ¼ tsp

Turmeric powder – ¼ tsp

 

Salt – to taste

Vegetable oil – 3 tsp + for shallow frying

 

TO SPRINKLE ON TOP

Chaat Masala powder

Roasted Cumin powder

Red Chili powder

 

Method:

1.    Wash and cut the eggplants into (about an inch) thick rounds. Scoop out the center of each round leaving half an inch from the outer edge. Dip the rounds and centers in turmeric water.

2.    Once all of them have been scooped out, chop up the centers finely.  Keep aside.

3.    Grind the soaked Bengal gram/Chana dal into a smooth paste. Keep aside.

4.     Heat 3 tsp of oil in a pan and add in the chopped onion, capsicum and salt. Cook till the onions are lightly browned. Add in the ginger and cook till the raw smell goes away.

5.    Add in the chopped eggplant, season with salt and cook till they are done. Add in the POWDERED SPICES, chopped green chilies and tomato paste. Cook till the oil starts separating.

6.    Mash and add the boiled potato and the SAUCES. Mix well and cook till everything is combined. Taste and adjust the seasoning. Add in 2 tbsp of the Bengal gram/Chana dal paste. Cook till the mixture thickens. Let it cool completely. Add the walnuts and mix well.

7.    Make thin slurry with the cornflour and left over Chana dal paste. Add water as required.

8.    Arrange the eggplant circles onto the work surface and add in a generous amount of the filling at the center. Use a knife to smooth the surface.

9.    Dip the eggplants into the slurry and shallow fry them on each side for about 2 minutes on medium heat or until they are done.

10. Garnish with coriander leaves. Sprinkle chat masala powder, roasted cumin powder and red chili powder before serving.

© Rinki’s Kitchen 

Pindi Chole Recipe No Onion No Garlic

 

Start right here if you have not tried my version of Pindi Chole Recipe without onion garlic…lt’s the easiest chole recipe ever!

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The pindi chole recipe no onion no garlic is quite light on the stomach and tastes out of this world. The slow cooked chickpeas just melt in the mouth and are best enjoyed with bhatura or puri.

There is a spicy potato recipe included in the video, that I like to serve along with the chole.

 You will be surprised to see how easy the recipe is….ideal for beginners, young people and experts alike.  If you want to make this vegetarian dish a vegan recipe, just skip the ghee or clarified butter.

 When are you making it?

 Click the link below for the recipe: 

PINDI CHOLE WITHOUT ONION GARLIC         Serves 4 to 6

Ingredients:

Chickpeas/Kabuli Chana (soaked) – 4 cups

Tomato – 1 large chopped

Ginger paste – 1 ½ tsp

Green chillies – 2 to 3

Salt – to taste

Vegetable oil – 4 tbsp

Ghee/Clarified Butter – 1 tsp

FOR THE POTLI (or Bundle)

Black pepper corns – ½ tsp

Black Cardamom – 1

Green Cardamom – 3

Cloves – 2 to 3

Cinnamon – 1 inch

Bay leaf – 1

Assam tea – 1 tsp

FOR TEMPERING THE OIL

Asafoetida/Hing – a large pinch

Carom seeds/Ajwain – 1 tsp

Cumin seeds/Jeera – ½ tsp

THE POWDERED SPICES

Chaat Masala powder – 1 ¼  tsp

Dried Mango/Amchur powder – ½ tsp

Garam Masala powder – ½ tsp

Dried Fenugreek/Kasuri Methi powder – ¼ tps

Coriander powder – 1½ tsp

Cumin powder – ¾   tsp

Red Chili powder – ½ tsp

Pomegranate seeds/Anardana – 2 tsp

FOR THE SPICY POTATOES

Par boiled potatoes – 2 large (cut into thick roundels)

Vegetable oil – 2 tsp

Asafoetida/Hing – a small pinch

Cumin seeds/Jeera – ¼ tsp

Green chillies – 2 to 3

SPICES FOR THE POTATOES

Coriander powder – ¾ tsp

Cumin powder – ½ tsp

Red Chili powder – ½ tsp or to taste

Chaat Masala powder – ½ tsp

Turmeric powder – ¼ tsp

Black salt – to taste

Method:

1.    FOR THE POTLI (or Bundle): Take a small piece of muslin cloth the size of a small handkerchief. Add in all the whole spices and tea. Make a secure POTLI or bundle by tying the ends.

2.    Put the soaked chickpeas into a pressure cooker along with the POTLI and ½ tsp of salt. Add enough water and cook till just done.

3.    FOR THE SPICY POTATOES: Mix together SPICES FOR THE POTATOES with the potato slices and keep it aside for 20 mins. Heat 2 tsp of vegetable oil. Temper it with the cumin seeds and asafetida. Add in the potato mix and cook till each side gets a nice colour and the potatoes are done. You may cover and cook on low heat if required.

4.    FOR THE PINDI CHOLE: Drain the water from the cooked chickpeas and reserve it. Place the chickpeas in a pan and sprinkle THE POWDERED SPICES all over them. Similarly the ginger. Keep aside.

5.    Heat 4 tbsp of vegetable oil and add in the ingredients FOR TEMPERING THE OIL.

6.    Pour the hot oil over the spices and chickpeas. Put the pan on heat and let it come to a boil. Add in the ghee. Season the chickpeas with salt and add in the reserved liquid. Cook covered on low heat for a few minutes before adding the chopped tomatoes.

7.    Cover and cook till the chickpeas start disintegrating. Mash up some of the chickpeas and let the sauce thicken. Cook uncovered till you get the right consistency. Add in the green chilies and mix. Cover for 2 to 3 minutes before serving.

8.    Serve garnished with the spicy potatoes along with bhatura or puri.

© Rinki’s Kitchen

How to make Egg And Potato Biryani easily

 

Craving for Biryani? Here’s my go to egg and potato biryani recipe all from scratch!

 There are more such recipes on my channel:  https://goo.gl/XBwLLc

 Even Biryani Masala Recipe is included in this detailed video which you will be able to follow easily.

The addition of potato comes from the Kolkata style Biryani and the potatoes take it to another level.

 The video contains how to cook rice for Biryani. I have explained every step. The potato and the rice are cooked till seventy percent and then after layering, they are cooked on dum….till done.

 This boiled egg and potato biryani can be converted to a vegetarian recipe by simply omitting the eggs. Suggested: Vegetarians may replace the egg with paneer.

 My anda aloo biryani recipe is one for keeps. I hope you enjoy it as much as I do!

 Click the link to watch the video:

EGG AND POTATO BIRYANI                   Serves 4 to 5

Ingredients  

FOR THE BIRYANI MASALA

Black Cardamom – 3 to 4

Green Cardamom – 1 tbsp

Star Anise – 2

Cloves – 4

Bay leaf – 1

Cinnamon – 2 inch

Pepper corns – ½ tsp

Mace – 1 whole flower

Coriander seeds – 1 ½ tbsp

Dry red chili – 1 (optional)

 

FOR THE RICE

Basmati rice – 2 cups

Salt – 1 tsp

 

WHOLE SPICES

Black Cardamom – 1

Star Anise – 2

Bay leaf – 2

Cinnamon – 1 inch

Mace – 1 whole flower

 

FOR THE EGG AND POTATO GRAVY

Onion (finely chopped) – 1 cup

Brown onion/ fried onion – 1 cup

Bay leaf – 1

Cinnamon stick - 1

Cumin seeds – ½ tsp

 

Garlic paste – 1 tsp

Ginger paste – 1 tsp

Green chilies chopped – to taste

Whole green chilies – 3 to 4

Boiled eggs – 6 to 8

Potatoes – 3 to 4 large

Fresh tomato paste – 1 cup

Green coriander chopped – ½ cup

Vegetable oil – 4 tbsp

Ghee – ¼ cup

Curd/Yogurt (beaten)  – ¼ cup

  

POWDERED SPICES

Coriander powder – 1½ tsp

Garam Masala powder – ½ tsp

Cumin powder – ½  tsp

Red Chili powder – ½ tsp

Turmeric powder – 1/3 tsp

 

FOR LAYERING

Dried Rose Petals – 1 tbsp

Essence of Kewra – a few drops

Melted ghee – 2 tbsp

Saffron – 2 large pinches

Hot milk – 1/3 cup

 

Method:

1.    Dry roast the ingredients FOR THE BIRYANI MASALA on low heat till the spices release their aroma. Cool completely and grind to a fine powder.

2.    Wash and soak the rice for 15 minutes. Then let it drain on a strainer for half an hour.

3.     In a large pan take one and a half liters of water. Put it to heat; add in the WHOLE SPICES and the salt. When it comes to a boil add in the rice. Cook the rice on high till it is cooked 70%. It should still have a bite to it. Then drain it and spread it out onto a tray.

4.    FOR THE EGG AND POTATO GRAVY: Peel wash and cut the potatoes in half or large chunks. Deep fry the potatoes on low heat for 3 minutes till they are light golden. Remove and keep aside.

5.    In a heavy bottom pan, heat the vegetable oil and 1 tablespoon of ghee. Temper it with the bay leaf, cinnamon and cumin seeds. Add in the chopped onion, a bit of salt and fry till light brown. Add in the ginger, garlic and chilies. Cook till the raw smell goes away. Pour in the tomato paste and cook briefly. Add in the POWDERED SPICES and cook till the oil starts separating.

6.    Add in half of the fried onion, the potato pieces, eggs and half of the chopped coriander leaves. Cook stirring continuously for a minute. Add in 2 tsp of the prepared Biryani Masala. Cook for a minute longer and take out the eggs. Keep them aside.

7.    Season the potatoes with salt and mix well. Pour in a cup of water. Cover and cook till the potatoes are almost done. Turn off the heat and add in the beaten curd. Mix well. Remove half of the potatoes and gravy and keep aside.

8.    FOR LAYERING: Soak the saffron in the hot milk for half an hour. Spread a layer of rice (half of it) over the potato gravy in the pan. Add in the whole green chilies. Drizzle with half of the saffron milk, ghee, rose petals and coriander greens. Sprinkle a few drops of the essence of kewra. Repeat with the remaining potato and rice.

9.    Sprinkle some brown onion on top. Cover and cook on absolutely low heat for 15 mins or till the potatoes are done. Check with a toothpick or skewer. Turn off the heat and rest it for 5 minutes.

10. Serve with the eggs and some salad and yogurt on the side.

© Rinki’s Kitchen

Chili Cheese Puri

 

Puri and Cheese together in a bite? Watch how to make chili cheese puri for that special weekend breakfast.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The puri is made with a mix of flours and semolina. As such, it has a slight crunch to it that is most enjoyable. When you bite into it you get a hit of cheese coming through and the occasional chili bits.

This recipe is for keeps and can make any breakfast or brunch memorable.

I like to serve it with a gravy style potato curry. So when are you making it?

Click the link below for the video: 

CHILI CHEESE PURI           Makes 16

Ingredients

Whole wheat flour/Atta – 1 cup

All purpose flour/Maida – 1 cup

Semolina/Suji (fine) – ¼ cup

Carom seeds/Ajwain – a large pinch

 

DRY SPICES

Coriander powder – ½ tsp

Cumin powder – ½  tsp

Chaat Masala powder – ½ tsp

Kasuri Methi/Dry Fenugreek leaves powder – ¼ tsp

Red Chili flakes – ½ tsp

 

Processed cheesev(grated) – 50g

Coriander leaves (chopped) – 2 tbsp

Salt – ¼ tsp

Vegetable oil – for deep frying + 1 tbsp

 

Method:

1.    In a large bowl, add in the flours and semolina. Crush the carom seeds in your palm and add to the bowl.

2.    Add in the DRY SPICES and salt. Mix well. Pour in 1 tbsp of vegetable oil. Mix again.

3.    Add in the processed cheese and coriander leaves. Mix again.

4.    Add water little at a time and knead. The dough should not be too soft.

5.    Cover and let it rest for 15 mins.

6.    Knead a final time and divide the dough into 16 equal portions. Shape into perfect balls. Roll out each ball with the help of a little oil into puris.

7.    Deep fry the puris in medium hot oil till they puff up and get a golden brown colour. Drain on absorbent paper.

8.    Serve them hot with potato curry.

© Rinki’s Kitchen

PURI WALE ALOO WITHOUT ONION GARLIC

 

Want  to make your weekend special? Try my Puri Wale Aloo without onion garlic with puri or kachori of course…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

It is a quick and easy recipe that can be made exactly to your taste. This tari wale aloo without onion garlic is perfect to cook up on short notice too. Kids too enjoy this sabzi with puri.

 

Though inspired by the halwai style aloo sabzi (without onion and garlic), I have toned it down to suit my taste. The recipe is vegan, vegetarian and Jain too. Tastes awesome…     

 

PURI WALE ALOO WITHOUT ONION GARLIC     Serves 4 to 5

Ingredients

Boiled Potato – 3 large

Cumin seeds – ½ tsp  

Carom seeds/Ajwain – ¾ tsp

Cinnamon stick - 1

Chopped green chilies – to taste

Grated ginger – 1 tsp

Fresh tomato paste – 1 cup

Kasuri Methi/Dry Fenugreek leaves powder – ¼ tsp

Garam masala powder – ½ tsp

Vegetable oil – 2 to 3 tbsp

Black salt – to taste

Salt – to taste

Chopped coriander – 1 tbsp

Whole/Slit green chili – 2

 

 

SPICE MIX

Coriander powder – 1 ½   tsp

Cumin powder – 1 tsp

Amchoor/Dry Mango powder – ½ tsp

Chaat Masala powder – ½ tsp

Turmeric – ½ tsp

Red Chili powder – ½ tsp

 

 

Method:

1.    Peel and break up the boiled potatoes using a fork or a knife. The pieces should not be too small or too large. Keep aside.

2.    In a small bowl, add in the SPICE MIX and a little water. Mix to form a thick paste. Keep aside.

3.    Heat the oil in a pan. Temper it with the cumin seeds, carom seeds and cinnamon. Add in the chopped green chilies and cook briefly.

4.    Add in the SPICE MIX paste followed by the grated ginger.  Cook on low heat till the oil starts separating. Next, add in the tomato paste. Cook till the oil separates. Add in the chopped coriander stems.(Reserve the leaves)

5.    Add in the boiled potato. Season with salt and black salt, cook on medium heat stirring continuously. Pour in a cup of water or more if needed. Cook uncovered for 2 to 3 minutes or until the gravy thickens. Adjust the consistency by adding more water if required.

6.    Sprinkle the Kasuri Methi powdr and Garam Masala powder. Mix well. Turn off the heat.

7.    Add in the whole or slit green chilies and cover it for a minute.

8.    Sprinkle with chopped coriander leaves and serve with puri, kachori or paratha.

© Rinki’s Kitchen 

Spaghetti Aglio Olio With Mushroom

 Don’t feel like cooking today? Watch what you can do… mushroom aglio olio spaghetti…the easiest pasta dish ever…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Aglio Olio in Italian translates to garlic and oil in English…Aha! It’s that simple a recipe.

This is totally my version of the popular Italian recipe and I cook it exactly to my taste.

I can use any excuse to make it…feeling lazy to cook or craving spaghetti or movie night dinner…the list is endless. The best part is that my family enjoys it too.

 

The spaghetti recipe with chili garlic mushroom is ideal for young people who want to cook a hassle free meal. It’s filling and flavourful.

This spaghetti aglio olio with mushroom  is a versatile dish that you can serve up on numerous occasions!

 Click the link below for the video:

 

MUSHROOM AGLIO OLIO SPAGHETTI       Serves 2 to 3

Ingredients

Spaghetti – 250g

Button Mushroom – 10 to 12 medium

Garlic (sliced) – ¼ cup or more if you like

Red chili flakes – to taste

Parsley (Dried) – 2 tsp or to taste

Oregano (Dried) – ½ tsp

Processed cheese(grated) – 2 tbsp

Parmesan cheese(grated) – 4 tbsp

Salt – to taste

Extra Virgin Olive oil – 4 tbsp

 

Method:

1.    Boil water in a large pot. Season with salt and add in the spaghetti. Let it cook in the boiling water.

2.    In the meantime, wash clean and roughly chop the mushrooms. Slice the garlic.

3.    Heat the oil in a pan and add in the garlic slices. Cook till the garlic slices turn light golden in colour. Add in the chopped mushroom and toss it up. Add in the chili flakes and season with salt. Cook stirring till the mushrooms are done.

4.    Check on the spaghetti. If it’s cooked, then strain it and keep aside. Reserve half a cup of the pasta water.

5.    Sprinkle the parsley and oregano over the mushroom and give it a toss. Add in the cooked spaghetti and toss well. Check and adjust the seasoning. Add in both the cheese and give it a final mix. (If it looks dry, add in a bit of the pasta water and mix well.)

6.    Serve immediately. Garnish with a sprinkling of parsley and parmesan.

© Rinki’s Kitchen