The first ever A MAZE. Live Cooking Show!
For the A MAZE. / Berlin 2020 - Total Digital Festival we invited the community to share their favorite local dishes with us and the worldwide community. What connects more than gaming and cooking? Cooking is so far the best practice to know different cultures, tastes, traditions and the people.
At the moment it isn't the right time to travel and experience different cultures in person so we are hosting our first ever A MAZE. Live Cooking Shows to bring the world to your homes with delicious recipes and wonderful chefs! We are sharing the ingredients and recipe so you can cook along!
Share your cookalong thoughts & media via twitter & IG (#AMaze2020, #AMAZELiveCooking) or on our discord channel.
Today:
Vangi Bhaath with Shailesh PrabhuVangi Bhaath (eggplant rice)For the Spice Mix: - Kali Mirch (Black pepper whole) 1 tablespoon
- Byadgi Lal Mirchi (Dry Red Chillies but can be substituted for other) 2
- Saunf (Fennel seeds) 1/2 teaspoon
- KhusKhus (White Poppy seeds) 1 tablespoon
- Cloves 2
- Green cardamoms peeled 2
Dry roast all the above on medium heat. Let it cool off and grind to a fine powder.
For the Vangi Bhaath- Rice 2 cups
- Oil 6-8 tablespoons
- Tamarind pulp 2 teaspoons
- Onions 2
- Baby eggplants (Indian Eggplant) 10-12 (Can be substituted with any kind of eggplant, for example, you could use 1 diced Italian eggplant)
- Split Bengal gram (chana dal) 1 tablespoon
- Mustard seeds 1 teaspoon
- Byadgi Lal Mirchi (Dry Red Chillies but can be substituted for other) 2
- Curry leaves 15-20
- Turmeric powder 1/2 teaspoon
- Asafoetida 1/4 teaspoon
- Salt to taste
This recipe serves 4
Cook rice till it’s 3/4th done add 1-2 tablespoons oil and toss and keep aside.
Peel and slice onions, wash and cut eggplants into 2.5 cm cubes, if using green small eggplants, slit into four but keep the stem intact and attached.
Soak chana dal for about 10 minutes in hot water, drain and keep aside.
Heat the remaining oil and temper the mustard seeds, red chillies, curry leaves and the chana dal till the mustard seeds splutter thoroughly. Fry till the chana dal is well roasted and light brown in colour.
Add the onion and sauté till translucent.
Add the eggplants and stir-fry on high heat till it is half done.
Sprinkle turmeric powder, asafoetida, salt and the tamarind pulp. Add the spice mix and cook till the eggplants are almost done.
Mix the rice into this thoroughly and toss over high heat. Reduce heat, sprinkle little water, cover and cook till the rice is soft and completely cooked!
You could add some chopped coriander or grated coconut on top and serve. Yogurt is a good accompaniment!
