Bharela Ringan Bateka nu Shaak

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This is a traditional Gujarati Recipe that I learnt from my in-laws. Bharela Ringan Bataka means Stuffed Eggplant and Potato. It uses Chinese eggplants and baby potatoes both stuffed with spicy masala. My husband prefers it without being stuffed so I have a recipe that is done without stuffing the eggplants and potatoes.

Ingredients

• 5-6 chinese eggplants (small) - slit into half till the base
• 5-6 baby potatoes - slit into half till the base
• 1 medium onion (chopped into big pieces)
• 2-3 fresh garlic cloves - chopped
• a pinch of asafoetida
• ¼ tsp mustard seeds
• ½ tsp turmeric powder
• 1-2 tsp red chili powder
• 1 tbsp dhania-jeeru powder
• 1 tbsp garam masala

For the Filling

• ½ cup besan flour ( I fry the flour first in 2 Tbsp of oil and then mix it to the remaining of the filling)
• 1 tbsp sesame seeds
• 1 tbsp ginger-green chilies paste
• ½ tbsp garlic paste
• 1 tsp amchur powder or lemon juice
• salt, sugar - to taste
• 1 tbsp oil
• 1 tbsp garam masala
• 1 tbsp red chili powder 
• ½ tbsp dhania powder (coriander powder)
• ½ tbsp jeera powder (cumin powder)
• 2 tbsp Chopped peanuts
• 2 tbsp coconut flakes

Method:

Wash and cut the eggplants and potatoes into 2 halves. Make a Slit down the middle leaving some room at the end, so that you can stuff the filling inside the vegetables.

Mix all the ingredients listed in the filling together. Stuff each eggplant and potato with this mixture and set aside. [If you choose not to fill it then just cut the eggplants and potatoes and wash it and set aside]

In a wide pan, heat some oil. Wait till it gets quite hot and add the mustard seeds, chilies, curry leaves and the garlic. Add the asafoetida after the garlic sizzles. Then add the onion and cook it till the onion is transparent. Then add in the chili powder, turmeric, dhania-jeeru powder and garam masala.

Place each eggplant in the pan and gently stir. Sprinkle around 2 tbsp of water on top and cover. Cook on medium heat until done, around 15-20 minutes.[ If you did not stuff it then add the filling in slowly and stir it till everything is mixed together and add a little more oil and water].  Do stir in between to make sure all the sides get cooked evenly. Garnish with chopped Cilantro leaves and serve hot.

Gujarati Thepla Recipe

• ½ cup Atta Flour (Wheat Flour)
• 3 Tbsp plain yogurt 
• 1 Tsp Turmeric Powder
• ½ Tsp Red Chilli Powder 
• 2 to 3 Green Chillies, finely chopped
• 2 Tsp Oil
• 2 Tsp Sesame seeds
• ½ cup finely chopped Fenugreek Leaves or ½ cup finely chopped Coriander Leaves
• Salt to taste

Method:

1. In a mixing bowl, add all dry ingredients ( atta flour, turmeric, chilli powder, sesame seeds, salt). Add the coriander leaves and green chillies to the mix. Mix in nicely and then add in yogurt and oil.

2. Start kneading the dough and do not add water. If dough is dry then add a little yogurt and knead the dough till everything is well mixed and dough is smooth and moist. 

3. Grease a bowl and set dough into the bowl and cover with a moist towel for 30 minutes. 

4. After 30 minutes, knead the dough well and make it into small balls. Heat a griddle on the stove. Roll out the balls into thin and flat round discs. Cook each Thepla over hot heat and apply some oil on both sides of the Thepla.

6. Serve hot with yogurt and green chutney

Chicken and Shrimp Carbonara

• I have the most decadent pasta recipe for anyone looking to make an awesome Italian meal that will leave their loved ones begging for more. This Olive Garden dish is my absolute favorite pasta dish ever, but it’s also the priciest dish on their menu; so when I came across this recipe last I had to try to make it myself and let’s just say I haven’t ordered it since. This recipe has many ingredients and directions, but I assure you, it is worth the time and effort!

Ingredients:

• 1 ½ Cups roasted red peppers, cut into small strips
• Cooked Pasta 2-14 oz box of any long pasta (spaghetti) cooked using instructions on box    

Marinated Chicken and Shrimp

• 1 Cup extra virgin olive oil
• 1 Cup hot water
• 1 Tbsp Italian seasoning
• 1 Tbsp chopped garlic
• 1 ½ lbs chicken strips 
• 1 ½ lbs large shrimp, peeled and deveined 

Sauce

• 1 Cup butter
• 1 ½ Tsp chopped garlic
• 3 Tbsp diced pancetta or bacon bits  
• 3 Tbsp flour (all purpose)
• 1 Cup Parmesan cheese (grated)
• 4 Cups heavy cream
• 4 Cups milk
• ½ tsp black pepper
• ¼ Tsp salt

Topping

• 3 Tbsp Romano cheese, grated
• 3 Tbsp Parmesan cheese, grated
• 1 ¾ Cups mozzarella cheese, shredded
• ½ Cup panko breadcrumbs
• 1 ½ Tsp chopped garlic
• 1 ½ Tbsp melted butter 
• 2 Tbsp parsley, chopped

Directions

1. Preheat oven to 350ºF.

2. Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.

3. Melt butter in a large saucepan over medium heat. Add garlic and pancetta or bacon 

bits. Sauté for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

4.Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

5.Preheat large skillet, add chicken and shrimp to pan, add red peppers. Cook for 3 minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp. Add sauce, (from above) stir until well blended.

6.Place hot, precooked pasta on a lager serving platter. Top with chicken, shrimp and sauce. Evenly distribute topping over top of chicken and shrimp. Bake for 15 minutes or until top is golden brown (or place in broiler until top is golden brown). Serve immediately and enjoy.

Serves 8