Begun Bhaja

If there is one vegetable that most of us would have abhorred as a kid should have been brinjal / aubergine / egg plant. Oh yes, the hatred we had for bitter guard was at a different level. Surprisingly, I have developed a 'liking' for egg plants more recently and have started experimenting with this gorgeous purple beauty through south/north Indian and continental cuisines. It's interesting how this vegetable can taste differently as per each region's way of cooking and the added ingredients.  Here is an easy recipe of Begun Bhaja, a dry Bengali delicacy.  This crispy yet soft dish goes well with dal and rice or rotis.

Ingredients
1 large eggplant
1 tsp rice flour
1 tsp gram flour
1 tbsp red chili powder
1/2 tsp turmeric powder
1/2 tsp salt 
Mustard oil

Method
Cut the eggplant to thin slices, marinate them with a mixture of the flours,spices and salt for 15-20 minutes.
Heat a non-stick pan with mustard oil,add the marinated eggplant slices and cook both the sides on low flame for 12-15 minutes.
As mentioned, serve them hot with rice or rotis and dal.

Nutella Cinnamon Rolls

I had pinterest-ed this recipe of Nutella Cinnamon Rolls way long back and finally had my first encounter with baking bread. Was I sceptical? Yes, Yes, Yes! The recipe did look a bit complicated but as I went by baking, it was rather easier and the result didn't make me feel like a first time bread baker. The ingredients are easy to find and the process is quite interesting and I enjoyed it as it was a welcome change from that of baking a cake or a pie. The recipe is adapted from A beautiful mess' blog and it goes as below,

Ingredients

3 tablespoons warm water

3 tablespoons sugar

2 1/2 teaspoons active dry yeast

1/2 cup (1 stick) butter

1 cup milk (I used whole, but any kind is fine)

2 cups bread flour

1 teaspoon salt

1 1/3 cup flour

1 cup Nutella

3-4 teaspoons cinnamon

Method

In a bowl, stir warm water and sugar and to this, stir in the yeast and let it activate for about 5-7 minutes.

Meanwhile, melt the butter in another vessel by adding milk.

To make the roll dough, combine the yeast and butter mixture with all purpose flour and knead well till the dough is well combined and shaped. Make a ball and cover it in an oiled vessel for 45 – 60 minutes.

Roll the dough to a large rectangle on the kitchen top. Once the shape is set, spread Nutella generously on it, following with sprinkling of cinnamon.

Now cut the dough to 5-6 columns, roll each and place them in a buttered tin together. Before you place it in the oven, cover and keep the tin aside for 30 minutes.

In a pre-heated oven, bake for 20-25 minutes at 190 degree c.

Once set, switch off and cool the Nutella cinnamon rolls on a rack before you pull each roll apart.

Strawberry Cake

Who is not fond of luscious bright beauties in form of strawberries? Winter in Bangalore and one can not miss out stacks of strawberry boxes being sold at the neighborhood supermarket or the local vendor calling out to you to buy them at commercial street. I picked a box or two and was thinking if i should make the usual strawberry smoothie or cheese cake and when I was searching for something new, i stumbled upon this Strawberry Summer Cake recipe on Smitten Kitchen. I instantly thought that I must give this a shot as I have never played with strawberries for a cake. Here, I followed Smitten Kitchen's recipe and instead of barley flour that she used, I used all purpose flour. It was easy, fun and visually appealing to make this strawberry cake because of obvious hints of the gorgeous berrylicious colour and oh! I completely loved the gooeyness of the berries once baked. Try this out, I am sure you and your dear ones would absolutely love it.

                                                                                  

Ingredients

1 1/2 cup all purpose flour

1 cup unsalted butter, at room temperature

1 cup powdered/castor sugar

1 tsp baking powder

1/2 cup milk

1 egg

1 tsp vanilla essence 

1 cup strawberries, halved

1/2 tsp salt

Method

Preheat the oven to 180 degrees C.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, beat the egg and butter, adding sugar, vanilla till the batter is well combined.

Mix the dry and liquid mixed ingredients together and keep pouring in the milk till the batter is smooth enough.

Butter and sprinkle flour into the cake tin, pour in the cake batter and arrange the strawberries,half dipped into the batter.

Bake cake for about 8-10 minutes and reduce the temperature to 175 degrees C, continue baking for another 30-35 minutes. When the berries are gooey in texture and the cake is light golden brown, its time to switch off the oven.

Cool the cake tin on a rack, sprinkle some left over castor sugar, cut into square wedges and serve with cream or ice cream. 

Kurkuri Bhindi

Ingredients

Ladies fingers, 200 gms – cut vertically into thin slices

Rice flour, 2tsp

Chickpea flour, 3- 4 tbsp

Red chili powder, 1/2 tsp

Chaat masala, 1/2 tsp

Coriander powder, 3/4 tsp

Chaat masala powder, 1/2 tsp

Turmeric powder, 1 pinch

Salt & oil

Method

Sprinkle all the spices over the vertically cut thin ladies fingers and keep it aside for 10-15 minutes.

To this, sprinkle the chickpea and rice flour over the ladies fingers and mix slowly till they are well coated.

Heat oil in a pan and fry the ladies fingers in two batches over medium – high heat till they turn golden brown, for about 6 -7 minutes.

Take the fried ladies fingers out and place them on paper tissues to absorb oil.
Serve Kurkuri Bhindi hot with rotis or can be eaten as a snack by itself.

Brinjal Kuzhambu

Brinjal was one of the veggies I used to hate while I was a kid may be because of its mushy texture when cooked and ended up with a blocked mind about this vegetable. Strangely, have been drawn towards this beautiful looking vegetable off late and have been using them to make south, north Indian and even continental dishes. 

Brinjal Kuzhambu is that comforting curry dish that goes perfectly on a lazy Sunday afternoon which can be happily followed by a snooze. Here's the easy to make recipe!

Ingredients

2-3 brinjals, half slit

1 onion, finely chopped

1 tomato, chop7ped

2 chilies, chopped

4-5 garlic cloves, finely chopped

1 small ball of tamarind, soaked in a cup of warm water

Chilli powder, 1 tbsp

Coriander powder, 2 tbsp

Turmeric powder, 1 tsp

Mustard & cumin seeds, 1 tsp

Handful of curry leaves

Method

Heat a kadai with oil, add cumin, mustard seeds and let it splutter, add curry leaves.

To this, add onions, green chillies and garlic. Sauté till the onions turn light brown. Then add the chopped tomato and stir the brinjal in slowly.

Add the spice powders and salt to the vegetables and mix well till the brinjals are well coated.

Add half a cup of water, cover and cook the brinjal mixture on low heat for 10-15 minutes.

Next, pour in the extracted tamarind juice and cook for another 8-10 minutes till curry begins to boil.

Turn off the heat, serve the brinjal kuzhambu hot with steamed rice.

Chocolate Chip Cookies

Ingredients

¾ cup castor sugar

¾ cup demura sugar

1 cup butter

1 tsp vanilla essence

1 egg

1 ½ cup flour

1 tsp baking soda

½ tsp salt

2 cups chocolate chips

Method

Pre-heat oven to 170 degree C

In a large bowl, beat the egg with sugar, butter and vanilla till the mixture turns creamy

Stir in flour, baking soda and salt and finally mix in the chocolate chips. The dough will be sticky and stuff

Drop cookie dough by rounded tablespoonful on to an greased tray. Leave about an inch space between each cookie

Bake the cookies for 8-10 minutes, till they turn light brown

Cool the chocolate chip cookies on a wire rack and then store them in an air-tight container

Broccoli Cheese Soup

Ingredients

1 broccoli, chopped

1 onion, roughly chopped

3-4 garlic pods, finely chopped

1 cup water

1 /2 cups milk

1/3 cup flour

1 cup cheese, grated

Salt

Pepper

Dried basil leaves

Method

In a deep vessel, melt butter over medium heat and sauté the onions and garlic till the onions turn light brown

Stir in broccoli with the flour and mix till they are well coated

Reduce heat, mix in the milk and then water. Simmer until broccoli is tender, for 10-12 minutes

Stir in grated cheese, salt, pepper and dried basil leaves

Serve hot with croutons or bread sticks

Chocolate Brownies

Ingredients

1 cup soft cooking butter

1 cup castor sugar

2 eggs

¾ cup cocoa powder

1 cup plain flour

¼ tsp baking powder

1 tsp vanilla essence

Pinch of salt

Method

Preheat oven to 160 degrees.

Melt the butter and whisk it with eggs and add the sugar

To this, add the flour, baking powder, cocoa, salt and vanilla essence and stir well

Pour the brownie batter into a greased square cake tin

Bake for 30-35 minutes

Cool the brownies and cut into squares to serve

Moist Carrot Cake

Ingredients

1 and 1/2 cups flour

1 cup cooking butter

1 cup castor sugar

2 eggs

1 tsp baking powder

1/2 tsp cinnamon

3 medium carrots, grated

Handful of nuts (raisins, almonds finely chopped)

1/4 tsp salt

Method

Preheat oven to 180 degrees. Grease the base and sides of a cake tin with butter

In a bowl, whisk the eggs and add in butter, sugar and continue to beat till the mixture turns creamy.

Mix in the flour, baking soda, cinnamon, salt and sift into the bowl. Stir in carrots and nuts, lightly mix all the ingredients

Pour the cake batter into the tin and bake for approximately 40- 45 minutes, until the skewer comes out clean from the middle

Cool the cake and slice into pieces before serving

Nutella Swirl Cake

Ingredients

1 and 1/2 cups flour

1 cup cooking butter

1 cup castor sugar

2 eggs

1 tsp baking powder

1/2 tsp cinnamon

2 tsp vanilla extract

1/4 tsp salt

3 tbsp Nutella

Method

Preheat oven to 160 degrees.  Grease a cake or loaf tin with butter

In a bowl, whisk together eggs, butter and vanilla extract until soft and creamy. In another bowl, combine flour, baking powder, cinnamon, sugar and salt together

Combine the wet and dry batter together till the texture is smooth

Spread half the batter in the tin, add a spoon of Nutella on top and use a fork or a skewer to swirl the mixture to get a marble like effect

Top it with remaining batter along with Nutella and repeat the swirling

Place the tin in the oven for approximately 50-60 minutes, until tested with a skewer

Allow the cake to cool before slicing and servicing

Potato Vepudu

Ingredients

2 big boiled potatoes cut into small cubes

1 tsp of red chili powder

½ tsp of turmeric powder

¼ tsp of coriander powder

1 tbsp oil

Salt to taste

Method

Heat oil in a wok, add the chopped potatoes and fry on high heat for about 3-5 minutes

Continue to cook the potatoes on medium for another 5 minutes and keep stirring occasionally

Add the spices along with salt and cook on low heat till the potatoes are coated well with the masala

Stir fry on high heat for 3 minutes till the potatoes turn golden brown

Turn off heat and serve hot with ghee rice

Sticky Toffee Pudding

Ingrediants

1 cup cooking butter

1 1/2 cups plain flour

1 cup dates, finely chopped

1 cup castor sugar

2 eggs

1 tbsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract

Toffee Sauce

1 1/2 cup cooking butter

1 cup cream

1 cup brown sugar

1/4 tsp. salt

Method

Pre-heat the oven to 180 C

In a vessel, combine dates and 1/2 cup boiling water for about 10 minutes. Take another bowl, Whisk in the flour, baking powder, and salt well

In a separate bowl, beat butter and sugar until they turn fluffy and add the eggs, continue beating well. To this, add the date mixture along with vanilla extract and mix well

Spread date batter evenly in a pan. Bake for 50 – 60 minutes

Remove cake from oven and cool for 5 minutes

Meanwhile to make the toffee sauce, in a saucepan, mix butter, cream, brown sugar and salt together. Heat over low, stirring occasionally till the sugar gets dissolved in the mixture.

Simmer the mixture for about 10 minutes till it becomes brown and sticky

Pour a cup of the toffee sauce over the pudding and wait for it to absorb

Slice a piece and relish the sticky toffee pudding with ice cream 

Veggie Enchiladas

Ingredients

4 corn tortillas

Grated cheese as required

1 onion, finely chopped

4 garlic cloves, minced

1 green bell pepper, chopped

1/4 cup tomato puree

¾ baked beans

1 tbsp. olive oil

½ tsp. mixed herbs

½ tsp. red chili flakes

½ tsp. paprika or pepper

Salt

Method

Heat oil in a pan; add onions and sauté till they turn light pink. Add minced garlic, bell pepper and cook till the bell peppers are softened for about 5-7 minutes

Add baked beans, tomato puree and stir in the mixture well. To this, add paprika/pepper, salt, red chili flakes and mixed dried herbs and mix and stir well. Turn off heat and let the mixture cool

Preheat the oven to 180°C. Place a tortilla on a work top, spread some of the filling evenly in the center and roll the tortilla. Place the roll in the baking dish and similarly make three more rolls and place them in the dish

Top the rolled tortillas with some remaining filling mixture along with generous amount of grated cheese and herbs

Place the dish in the preheated oven and bake for 15 to 20 minutes. Serve hot

Spaghetti with broccoli cream pesto

Ingredients

1/2 cup broccoli florets

1/2 cup boiled spaghetti

1 tbsp. butter

1 tbsp. olive oil

1/2 small onion, finely chopped

1 clove garlic, minced

1/2 tsp. salt

1 tbsp. of ground pepper and red chili flakes

1 tbsp. of herbs

4 tbsp. heavy cream

A handful of grated cheese

Method

Boil the spaghetti as mentioned in the cooking instructions on the pasta packet. Drain and reserve the pasta cooking water.

Once the broccoli florets are chopped, par boil until tender

In a cooking vessel, melt butter and olive oil together over medium heat and add onion. Sauté onions until tender and pink for about 5-7 minutes

To this, add garlic and cook for another two minutes. Toss in broccoli, salt and other seasoning to heat on a medium-high

Add cream and let the mixture cook for a minute

Cool the broccoli mixture and blend it till it’s grainy with a little sauce

Add the blended pesto sauce back to the vessel with the boiled spaghetti and a splash of pasta water. Cook over medium-high for about 2 minutes, tossing the mixture so that pasta is evenly coated

Add more water, if required to loosen the sauce

Season the pasta with herbs and pepper

Finally, sprinkle grated cheese generously and serve hot

Lemon Tart

Ingredients

For the tart shell

1 cup butter

1 ½ cup plain flour

1 tbsp icing sugar

1tbsp baking powder

1 tbsp extra

1 tbsp cooking oil

1 egg

For the filling

2 eggs

1 cup icing sugar + extra for dusting

2 tbsp finely grated lemon zest

Juice from 4 lemons

1 ½ cup cream

Method

In a large bowl, rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar and baking powder

To this mix, stir in the oil, egg yolk and 1½-2 tbsp water until the dough comes together. Knead well, gather into a ball

Take the tart tin, ease the dough into the tin and then trim the edges by using your fingers

Once the tart dough is evenly laid, lightly prick the base with a fork, and then chill for about 10 to 15 minutes

Heat the oven to 190C and bake the tart shell for 20 minutes and let it cool

To make the filling, beat the eggs for 5 minutes. Sift the icing sugar into a bowl, and then beat in the eggs. Stir in the lemon zest and the juice.

Beat in the cream in the lemon mix until well blended

Pour the mix into the tart case. Place in the oven with the oven, reduce the heat to 150C and bake for about 25-30 minutes until the lemon mix is set with a slight wobble in the middle

Cool for about an hour and then serve