BHAIRAVI ALOO BAINGANS !

Stuffed Aubergines & Potatoes


8    Fresh Aubergines
8    Small Potatoes
1    Tsp Mango Powder
1/2 Tsp Cumin Powder
1    Tsp Coriander Powder
1    Tsp Salt
1    Tbsp Cottage Cheese

1    White Onion Small
2    Tbsp Olive Oil
2    Tbsp Whisked Yoghurt
1    Tbsp Garlic Ginger paste
1    Stick Cinnamon
1    Bay Leaf

Clean, Dry, Trim and Core the Aubergines and keep in salted water.

Boil the Potatoes for 10 minutes or 3/4 done and core.

Heat a Non Stick Pan to medium
Add a table spoon of olive oil
Add paste of Aubergines and Potatoes flesh along with finely diced onions saute for for 3 minutes
Add Crumbled Cottage Cheese and saute for a minute
Add Mango Powder, Coriander Powder, Cumin Powder, Salt, Chilly Powder and saute for another minute.
Season with Salt

Transfer and Cool the mixture , mash it fine if its coarse or blend and securely stuff the Aubergines and Potatoes.

Add the remaining Olive Oil and saute the Potatoes first and then Aubergines till done to bite .

Transfer the the Aubergines and Potatoes to a plate

In the same pan On medium low heat
Add Cinnamon and Bay Leaf
Add Ginger and Garlic paste and stir
Season with Salt
Add 2 tbsp of warm water and stir for 30 Secs. For Non-Veg you may
use warm chicken stock

Add the whisked yoghurt mixed with left over stuffing to make Sauce that shouldn't be runny.

Pour over or decorate the BHAIRAVI ALOO BAINGANS

Garnish and Serve

Enjoy !

TORA ! - TORI !

Ridge Gourd with Ridged Potatoes


2     Potatoes Medium
2     Tori ( Ridge Gourd )
1/2  Tsp Parsley Chopped Fine
1/2  Tsp Chilly Flakes
1/4  Tsp Sea Salt
1/2  Tsp White Pepper
1     Tbsp Extra Virgin Olive Oil
3     Fresh Red Chillies Sliced

Peel Potatoes and make 1/4 " Roundels with a serrated knife
Peel Tori and make 1/2" Roundels with a serrated knife

Heat a steel pan to medium high
Add olive oil
Place Potato Roundels on the pan and fry, turn them over once lightly browned
Turn over the Potatoes to brown the other side
Place the Tori Roundels immediately
Toss a few times after the potatoes seem to be almost done.
Season with salt, pepper, chilly flakes and Parsley bits.
Toss a few times to practice :-) tossing
Cover and switch off the fire.

Transfer to a plate.

Serve

Enjoy !

Imp: Don't burn the potatoes and do not overlook the tori as it will lose its brilliance.

 PAN ROASTED SEA BASS

2      Fillet of Sea Bass, skinless
1     White Onion
2      Fresh Chillies
1/4   Cup White Wine
1      Tsp Chopped Parsley
1      Tsp Paprika
1      Tbsp Olive Oil
1      Tsp White Pepper
1/2   Tsp Sea Salt

Cut the fillets in portion size pieces.

Make a marinade of parsley, paprika, salt, white pepper in olive oil
Rub the sea bass pieces with marinade
Refrigerate for 15 minutes

Heat a non stick to medium high
Place sea bass pieces skin side down slightly spread out to roast for 2 minutes or till the fillets are half way opaque/white
Turn over the pieces to roast the other side
Roast all pieces in turn
Arrange the fillets on a plate

Deglaze the sucs with white wine
Add the onion sliced across the grain
Add the chillies
Wait till the wine is completely absorbed
Season with a bit of salt
Spread over the fillets

Serve

Enjoy !