MASALA VANKAYA KURA / NUNI GUTHI VANKAYA KURA

This curry is one of the most prominent delicacies from the coastal Andhra Pradesh. It is very tasty and goes well with rotis and rice too. Some call it as Guthhi Vankaya Masala curry and some as Nuni Vankaya.(Some call this as Bagara Baingan, but some of the ingredients differ.) This curry tastes yummy with steamed white rice along with its thick gravy.

Ingredients:

Brinjals 250 gms.
The brinjals are to be vertically splitted with the ends intact..and place them in water.
Chopped onions 1/2 cup
Ground nuts 1/2 cup
Corriander seeds 4 tsp
Jeera 1 tsp
Garlic 6 pods
Chilli powder 2 tsp
Cloves 3 to 4 nos
Salt to taste
Cashew nuts 10 nos
Dry coconut shredded 1 tbsp
Tamarind paste or Tomato paste - 1 tbsp

Method :

• Place a pan on the stove add 1 tsp oil and fry ground nuts, dhania seeds, garlic, cashew nuts, grated coconut, well.
• Let them cool and grind them in to a paste along with chilli powder, salt, tamarind paste /tomato paste, onion and jeera.

COOKING ON STOVE TOP:

• Place a pan on the stove and add 2 to 3 tbsp oil,..
• Mean while stuff the ground mixture in the Brinjals.
• After heating the oil in the pan  for 2 to 3 minutes, place the stuffed brinjals in the pan, add 1 cup of water and cook in a low flame with the lid covered until done..
• Stir in between to ensure that the masala is evenly cooked without getting burnt.
• It will take up to 40 minutes in low flame.
• Transfer into a serving bowl and serve hot with rice.

COOKING IN MICROWAVE:

• Place a micro safe bowl,add 1 tbsp of oil to it,and also add the stuffed brinjals  and 1 cup of water.Mix well and place in micro high 900 W for 4 minutes.
• Remove outside and mix well, now micro at 540 W say 60% for 15 minutes, remove it outside.Stir it every five minutes.
• Lastly mix well and sprinkle 1 tbsp of water(if u want more gravy type add a little more water) and micro low at 180W for 5 more minutes.
• If u want it softer microwave it for 2/3 minutes extra.
• Stuffed spicy brinjal is ready to eat.

BREAD - PAV

Ingredients:

• Maidha-250 gms
• 2 tsp extra maidha for kneading
• Yeast(dry)-10 gms or 2 tsp
• Sugar 5tsp
• Salt 1 tsp
• Oil 5 tsp
• Water-135 ml

Procedure:

• First of all heat water in a micro at 900w high power for 20 seconds.By the time the temp should be around 45 degrees  c.
• Now add sugar, mix well, and keep it aside for 15 minutes by covering the dish with a lid allowing it to ferment.
• After 15 minutes check the yeast solution,by this time it will ferment itself and multiplying itself, by eating the sugar ,look like small bubbly layer. Now add salt and oil 2 tsp also.
• Next add maidha in low quantities into the yeast solution, and mix it with a hand mixer, for mixing it evenly.
• Knead the maidha ball for approximately 10 minutes or until it turns soft to touch. Powder your hands with maidha to prevent the dough from sticking to your hands
• Apply 1 tsp of oil  to it and place it in a covered dish, it can also be wrapped in a plastic sheet, and leave it for an hour.
• After one hour it will be double in size, punch with your fist on all sides of the maidha mixture, and remove air. Again knead it for 3 to 4 minutes.
• Make 6 round balls and knead each ball well. Make in to flat shape amidst your both hands,and now from all sides turn upside down and tuck it and roll in to a ball shape.
• Prepare all the balls in the same manner and place in a cake tin (non stick tawa given along with microwave) cover with a plastic cover loosely for 1 hour, it will be doubled in size.
• Apply milk on pavs with a flat brush.. (Eggetarians can apply egg wash)
• Pre heat the microwave in convection mode for 180 degrees.
• Then bake in convection mode for 30 minutes in 180 degrees C..
• After removing  it outside apply a drop of ghee/oil to the pavs..
• They are ready to eat, either with bhaji or as a burger with any patty/cutlet.