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Indian Food in Miami area
 

 

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Paneer Butter Masala

By: Aayushi Manish

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By: Surabhi Raghuwanshi

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Cold Coffee

By: Jiji

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Sadhana Padmanabhan
jyotsna solanki
Ritesh Singhal
Sunita Gupta
Sadhana Padmanabhan
gurpreet singh
Aayushi Manish
Sangita Agarwal
Ramya Kumar
Ashwini Patil
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Celebrity Chef Profile

  Celebrity Chef: Ashwini Patil
City: houston
I am Ashwini Patil. I have worked in the corporate world in the field of administration for 8 years. I have always had a passion for cooking and trying/inventing new dishes. I love to travel, music and read articles and books about nutrition and health.
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Recipe of the Week

Bharli Vangi

Contributed by : Ashwini Patil

Ingredients
Ingredients
5 medium sized Eggplants
1 Onion
2 tsp Red Chili Powder or the masala you use at home
Turmeric powder
1 tsp Jaggery
Jeera
Mustard
Oil
Salt
Dhana-Jeera powder
Tamarind pulp

Ingredients for Masala:
2 tbsp dry coconut
some cloves of garlic
1/2 cup Cilantro leaves
Roasted peanuts
Half onion
1 or 2green chilies (optional as per your spice level)

Cooking Instructions
Method:

To make masala:

In a pan fry roughly chopped onions, dry coconut, roasted peanuts till the mixture turns golden.

Then grind this along with fresh cilantro leaves, green chilies and garlic. Make a fine paste.


To make Bharli Vangi:

Wash eggplants and slit them into 4 but they should not break into pieces. Now apply very little salt on the inside part. Now stuff the ground masala in the eggplants.

Heat oil in kadai. Then add mustard and jeera seeds, once they splutter add turmeric and finely chopped Onions and saute it a bit. Add some red chilli powder followed by dhana jeera powder

Now add stuffed eggplants and fry them for a while. Then add the remaining masala (ground paste) and some water and let it cook till eggplants get little soft.

Now add tamarind juice and jaggery and give it a nice mix. Then cover and cook till eggplants get mushy.

Garnish with chopped cilantro leaves.
Serve hot with chapati or bhakri.


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