Garlicky Hasselback Eggplant with Tomato and Basil

Garlicky Hasselback Eggplant with  Tomato and Basil
Ingredients
1 big Eggplant
6 Garlic cloves minced
1 Tomato chopped
6 Basil leaves thinly sliced
Salt to taste
1/2 tsp Pepper Crushed
1/2 tsp Chilli flakes
1 tbsp Olive oil
2 tbsp Cheddar cheese grated
2 Tbsp Balsamic vinegar

Method
Preheat the grill pan to medium heat. Slice the eggplant 3/4 the way through ,leaving the bottom in tact. Add salt, pepper, chilli flakes and garlic to the eggplant. Rub the spices well in the cut section. Keep the eggplant on a sheet of aluminum foil and fold the eggplant tightly in the foil.Grill for 45 minutes, at 180 degrees Celsius or until the eggplant  is tender. When it is done, open the foil, add the tomato, sprinkle the chopped  basil leaves, drizzle with olive oil, balsamic vinegar and cheese. Grill for another 5 minutes. Serve hot.

Recipe source Parry's Plate. 

Cheese Stuffed Rice Balls with Chicken Mince Sauce

Cheese Stuffed Rice Balls with Chicken Mince Sauce
For the Chicken Mince Sauce
Ingredients
250 grams Chicken minced
1 Onion  finely chopped
1 Tomato finely chopped
4  Garlic cloves minced
1/4 cup Tomato sauce
1/4 cup frozen Peas
1  Bay leaf
1/2 tsp Pepper powder
1/2 tsp Dry Oregano
1/2 tsp Chilli flakes
Pinch of Nutmeg powder
Pinch of Clove powder
Pinch of Cinnamon powder
Salt to taste
1 tsp Sugar
2 tbsp Olive oil

Method
Take oil in a pan, add the minced garlic and onions. Sauté it for few minutes. Add the chicken mince, Cook till all the water dried up. Add the tomatoes, tomato sauce, salt, sugar, pepper, bay leaf, chilli flakes, cinnamon powder, nutmeg powder, clove powder and peas, sauté it for some time. Add 2 cups of water. Close the lid, simmer and cook till the chicken mince is tender on low flame. Keep it aside.

For the Cheese stuffed Rice Balls
Ingredients
2 1/2 cups Cooked Rice
5 Eggs
2 tbsp Butter melted
2 tbsp Parmesan cheese grated or powder
1/2 cup  Cheddar Cheese grated
Salt to taste
1/2 tsp Pepper powder
Mozzarella cut into small 8 cubes
1 Cup Bread crumbs
2 tbsp Parsley / Cilantro chopped
2 tbsp All purpose flour
Oil for deep  frying

Method
In a large bowl, lightly beat 2 eggs. Stir in the rice, butter, parsley / cilantro, salt, pepper, Parmesan and cheddar cheese.  Cover and refrigerate for 20 minutes.  Roll the mixture into equal 8 proportions to make rice balls. Press a mozzarella cube into each rice ball, reshape the rice balls. Keep the rice balls for 10 minutes in the fridge. In a small bowl, lightly beat the egg. Sprinkle the flour on the rice balls. Dip each ball into the beaten egg, then roll in bread crumbs. Repeat the process. In a pan add oil to fry the rice balls till golden brown.  Drain on paper towels. Serve the rice balls with the meat sauce.

Mix Dal

Mix Dal
Ingredients
1 cup Mix Dal washed and soaked for an hour.
1 small Tomato chopped
1 tsp Ginger paste
1/2 tsp Garlic paste
1 Green chilli slit
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1 tsp Chilli powder
2 tbsp Ghee
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 Dry Red Chilli
Few Curry leaves
Pinch of Asafoetida
Few Coriander leaves for garnishing

Method
Take a pressure cooker. Add the dal, salt, turmeric powder, garam masala powder, 1/2 tsp chilli powder, green chilli, garlic and  ginger paste. Add 2 cups of water. Pressure cook the dal till tender. Let the pressure release. If the dal is too thick then add water as per the requirement. Add 1/2 tbsp ghee and simmer on slow flame for 10 minutes. Take a pan. Add ghee, add cumin seeds and mustard seeds. Let it crackle. Add curry leaves and red chilli. Cook for few seconds. Add the asafoetida and chilli powder. Before the chilli power burns take it off the flame and add the seasoning to the dal. Garnish with coriander leaves. Serve hot with rice or chapatis.

Bhapa Omelette er Dalnna (Steamed Omelette Curry)

Bhapa Omelette er Dalnna (Steamed Omelette Curry)

For Steamed Omelette
Ingredients
6 Eggs
1 Onion chopped
3 Green chillies chopped
1/2 tsp Ginger paste
Salt to taste
2 tbsp Milk
2 tbsp Coriander leaves chopped

Method
Beat all the above ingredients in a bowl. Grease a plate. Add the batter in the plate. Steam the batter in a steamer. Once done cool it down and cut in cubes. Keep it aside while making the gravy.

For the Gravy
Ingredients
1 Onions paste
2 Tomatoes paste
1 tsp Garlic paste
1/2 tsp Ginger paste
2 Green chillies slit
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
Salt to taste
1/2 tsp Cumin seeds
1 Bay leaf
Coriander leaves for garnishing
1 tbsp Ghee

Method
Heat ghee in pan, heat it. Add cumin seeds and bay leaf. Let the cumin seed crackle. Add onion and tomato paste.  Saute it till the paste turns a light brown and you see the oil separate from the paste.Add garlic, ginger paste and green chillies. Sauté it for few seconds. Add 4 tbsp water. Add Cumin Powder, Corriander Powder and Red Chilli Powder, Turmeric powder, Garam masala powder, Salt and Sugar. Stir well on medium heat. Add 2 cups water. Cover and cook till the gravy for 10 minutes. Add the steamed omelette pieces and thicken the gravy on medium flame for 2 minutes. Garnish with chopped coriander leaves. Serve with Roti, Rice or Paratha.

Spicy Yam and Potato with Dry Prawns

Spicy Yam and Potato with Dry Prawns

For the Paste
Ingredients
2 Red dry Kashmiri Chillies
2 Red Bedki Chilli
1 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Garam masala powder
1/2 tsp Turmeric powder
1 tsp Sugar
3 Garlic cloves
1/4 cup Water
1/2 cup Dry prawns washed and soaked in hot water and drained
Salt to taste
Method
Grind all the above ingredients in to paste. Add water very little at a time. The masala paste should be dry.

For the Vegetable
Ingredients
250 grams Yam cut into medium size cubes
2 Potatoes peeled and cut in to medium size cubes
1 Onion chopped
1 Tomato chopped
1 Green chilli slit
1/2 tsp Cumin seeds
Few Curry leaves
2 tbsp Fresh grated coconut or desiccated coconut
Few chopped coriander leaves for garnishing
2 tbsp Oil

Method
Half boil the yam and potato cubes. Drain and keep aside.  Take oil in a pan. Add cumin seeds. Let it crackle. Add the green chilli, curry leaves and onion, sauté till the onions are translucent. Add the paste. Sauté it and cook for 2 minutes. Add the tomatoes. Cook for another 2 minutes. Add the yam and potato cubes, cook for 2 minutes. Add 1/2 cup water, cover and cook till tender and water has dried up. Stir the vegetable. Add grated or desiccated coconut and coriander leaves before serving.