Stuffed Aubergine or Bharli Vangi

Bharli Vangi or Stuffed Aubergine is a common Maharashtrian veggie. I learnt this recipe from my mother.

Preparation: 

Green paste:

In a blender add sesame seeds (1 tbspn) , cumin seeds  (1 tbspn), dry coconut (4 tbspn – desiccated coconut) , 1 garlic , coriander seeds (1 tbspn) + goda masala (1 tbspn). Blend them into a fine paste . 

Stuffing masala:

Place a medium size fry pan on low heat, add oil (1tbspn) to it. Now add finely chopped onions(1 nos) , chopped tomato (1 nos) + the above green paste. Add jaggery (2 tbspn), red chilli powder (2 tbspn), turmeric (1 tspn) , roasted peanut powder (4 tbspn), onion garlic powder (1 tspn) and salt to taste. Reduce heat and let the mixture simmer for 3 mins. When the masala is cooked, keep it aside and let the mixture cool down.

Prepare the aubergines:

Make 3 slits on each aubergine lengthwise through the stalk and soak them in turmeric water.

Then through the slits stuff the aubergine with the above stuffing masala.

Curry:

Place a small sauce pan on medium heat, then add oil (2 tbspn) to the pan. Now add cumin seeds (1 tbspn) , mustard seeds (1tspn), carom seeds (3 tspn) , asafoetida,  curry leaves (optional) , chopped green chillies (2 nos)  let them temper. Now fry stuffed aubugine in them. Then add 3 cups water , salt to taste and tamarind juice (2tbspn). Cover the pan with a lid and cook well for 10 mins. Reduce the heat and let the mixture simmer for 3 mins.

    Recipe: Vegetarian

          Preparation time :25 mins

          Cooking time : 25 mins

          Contains Nuts

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Egg-less chocolate sponge cake with condensed milk and diet cola drink

If you are a vegetarian or a vegan do not miss out on cakes.Try this eggless chocolate sponge cake. Simple and wonderful recipe.

Prepare the sponge cake:

Mixture 1: In a pan mix dark brown soft sugar (½ cup), double cream (1 cup),cocoa powder (2 tbspn-optional)  spices –mixed spices (1 tbspn), grounded cinnamon (2tbspn), grounded nutmeg (1/4 tbspn) and grounded ginger (1 tbspn). Mix well and bring it to a boil on low heat for ½ min. (Do not caramelise the sugar). Remove from the heat and keep it aside.

Mixture 2 : In a mixing bowl add self-raising flour (300 gms), butter (120 gm)  condensed milk (1 tin- 300gms), 150ml aerated diet cola drink, baking  powder (1 tspn), soda-bicarb (1 tspn), vanilla essence (1 tbspn), treacle   (1 tbspn) and golden syrup ( ½ tbspn).

Slowly add Mixture 1 to Mixture 2. Then whisk the mixture well using a hand mixer (electrical whisk).

Spoon the mixture in a well prepared tin. Line the round cake tin with a parchment/baking paper. Preheat the oven to 150C/300 F/ GAS 2.  Bake the cake for 60-90 mins. When the cake is cooked remove from the oven and let it cool in the tin for 1 hour.

Prepare chocolate icing:

Place a small sauce pan in a boiling water pan. Melt dark chocolate (250gm) in the small sauce pan. Add golden syrup (2 tbspn) and water (3 tbspn). Mix well chocolate icing is ready.

Icing:

Turn the sponge cake upside down. Spread the chocolate icing evenly on the cake.

Or if you fancy more chocolate, cut the sponge cake laterally in two equal halves and sandwich chocolate icing between these halves. Then turn the sponge cake upside down and spread the chocolate icing evenly on the top. Decorate with nuts or raisins.  

To serve, cut the cake into pieces. Enjoy.

Preparation time : 20 mins

Cooking time : 60-90 mins 

Recipe : Vegetarian 

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Christmas fruit cake

Christmas and cake go hand in hand. This cake has a touch of rich fruits and exotic spices like cinnamon, nutmeg and ginger. This recipe will seem to be long and complicated, but it is simple if you weigh all the ingredients well and grease/ line the cake tin before you begin.

Prepare the fruit cake

In pan mix dark brown soft sugar (500gm) , double cream ( 300ml)  and spices –mixed spices (1 tbspn), grounded cinnamon ( 2 tbspn), grounded nutmeg (1/4 tbspn) and grounded ginger (1 tbspn). Mix well and bring it to a boil on low heat. (Do not caramelise the sugar). Remove from the heat and keep it aside.

In a mixing bowl wisk eggs (6 nos) into a smooth paste now add flour (1 kg) and stir well. Add baking soda (1 tbspn) and Butter. Then add finely diced fruits like :-  ( sultans -250 gms), raisins ( 250gms), Currants ( 250 gms), dried apricot ( 250gms), glacier cherries ( 250 gms ), dried pineapple ( 250 gms), citrus peel ( 250 gms) , pitted prunes( 250 gms). ( These finely diced fruits are soaked overnight in orange juice (4 tbspn). Mix the mixture well.

Spoon the mixture in a well prepared tin. Line the round cake tin with a parchment paper. Preheat the oven to 150C/300 F/ GAS 2.  Bake the cake for 3-31/2 hrs. When the cake is cooked remove from the oven and let it cool in the tin.

When cold remove from the tin and feed the cake with boiled orange juice. Wrap the cake in aluminium foil and leave it in cold dark place for 2 days. The cake can be preserved for 2 months before icing. However feed the cake everyday with small amount of boiled orange juice or cold brandy or whisky. 

I have made this cake non-alcoholic using orange juice.

Enjoy the cake and Merry Christmas. This cake can stay for 2 months. 

Preparation time: 40 minutes

Cooking time: 3 hrs

Recipe: non vegetarian

Non alcoholic

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Spinach and red pepper

This vegetable dish is easy, quick and tasty.

Preparation and cooking:

1. Wash baby spinach (180 gms) and pepper ( 1 nos)  in running tap water.
2. Chop spinach, red pepper, red onion (1 nos), garlic ( fat 4-5 cloves)  and red chilli (1nos). Keep them aside.
3. Add oil to a saucepan (1 tbspn) . When the oil is warm add garlic to it, followed by cumin seeds (1tspn), chopped red chilli and red onion.
4. Sauté the above mixture on medium heat.  
5. Then add turmeric (1 tspn) , kokum ( or tamarind 2 nos) , jaggery  ( ½  tspn). Mix well
6. Now add chopped spinach and red pepper.
7. Sprinkle salt (¼  tspn or as per taste). No sooner the salt is added, spinach will release water. Let the spinach and red pepper cook in this water.
8. Add chilli powder (½ tspn), olive oil (½ tspn) and kitchen king masala powder (1 tspn).
9. Sauté well on low heat until the mixture is tender and releases oil.
10. Serve hot with flat bread. 

    Recipe: Vegetarian

          Preparation time :10 mins

          Cooking time : 15 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Fish fry (Mumbai/Bombay and Malwani style)

This is a simple and easy to make recipe. Mumbai is famous for fish and I just love Pomfret and Kingfish. Try this spicy and delicious recipe.

  

    

Preparation :

Step A : Cleaning the fish

1. You can select small Pomfret fish with cut marks or Kingfish steaks or Pomfret steaks. 
2. Clean and wash the fish well in running tap water. 
3. Then add salt to the fish and keep aside.

Step B : Marination

1. Soak in water red Kashmiri chillies (7 nos) , coriander seeds (1 tbspn), garlicpods (3-4 nos) , cumin seeds (1 tbspn) and fennel seeds (1 tbspn) for half an hour. 
2. In a blender add the above soaked ingredients and malwani masala powder (1 tspn) and grind to a fine paste.
3. Marinate the fish with the above paste. Add salt (1 tspn) and lemon juice (1 tbspn) to it. Fill the cut marks properly with the paste.
4. Keep the marinated fish aside for 20 mins.

Cooking :

Step C : Frying

1. Spread out rice flour on a plate (1cup) 
2. Add to the flour, semolina (3 tbspn)  malwani masala powder (1 tspn) , salt (2-3 pinches), turmeric        (1 tspn) mix the dry flour well. .
3. Wrap the marinated fish in this flour. 
4. Heat oil on a flat griddle or tava and shallow fry the fish. 
5. Sprinkle some lemon juice on the fish.
6. Fry fish till it is crispy and brown. 
7. Turn over and fry for some more time. 
8. Shallow fry the fish from all sides. 
9. Look for the desired brown or golden brown charring.

Recipe: Non vegetarian

      Preparation time : 30 mins

      Cooking time : 15 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Misal

Misal Pav is a spicy street food available in Mumbai. It is also a popular maharashtrian snack.

  

Preparation and cooking

Step A Usal : I used matki ( brown moth beans) to make this usal. However one can use white peas or white beans as you fancy. 

1. Add (3 tbspn) oil to a medium size saucepan. Add garlic and ginger paste (1 tspn). 

2. Then add finely chopped onion (1 nos), finely chopped tomatoes (1 nos)  and curry leaves ( 4-5 nos)

3. Add to the above mixture chilli powder (1 tbspn) , garam masala (1 tspn) and salt to taste.

4. Mix well and cook till the mixture secretes oil. 

5. Then add water (1 cup)  and immediately close the saucepan with a lid. Let the mixture simmer for 1 minute. Oil will now separate to the top.

6. Then add boiled matki ( 1 cup, soak matki in water overnight and then in the morning boil them), lemon juice ( 4 tbspn) and chopped coriander ( 1 tbspn) 

7. Let the mixture cook for 5 minutes. Usal is ready.

Step B :

8. Take some usal in a serving bowl, add bombay mix or farsan to it and garnish with chopped onion, coriander and curd.

9. Serve hot with pav or bread.

Recipe: vegetarian

Preparation time: 20 mins

Cooking time : 20 mins

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com  

Bombay Bhel

Bhel puri is a bombay street food. Every street, every beach and every hotel in mumbai will have this dish. It is quick and easy to prepare and is made from puffed rice. I love eating bhel puri on shivaji park beach or juhu beach simply marvellous.

Preparation and cooking:

1. In a bowl add bhel puri mix (5 cups). Then add diced onion (2 cups), diced tomatoes (2 cups), smashed boil potatoes (2 cups), finely chopped coriander (1 cup), finely chopped green chillies (3 nos), Tamarind chutney (1/4 cup or to taste), Lemon juice (1 nos) and mix well.

2. Then finely blend mint leaves, red chilles (1 nos) and chaat masala (1 tbspn)  into a paste. Add this paste to the above mixture and mix well.

3. Garnish with fine sev and coriander. 

4. Serve with flat papdi puri.

Recipe: vegetarian
Preparation time : 15 mins

      

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Visit : www.truptiranespicerecipes.com