major food

Moon pastry (AYCOREGI)

Stuffed Onions

Ingredients:
Onions – 500 gms, peeled, small incisions made on top for filling
Vegetable Oil – 1 1/2 tblsp
Cumin Seeds – 1/2 tsp
Garlic Garlic Paste – 3 to 4 tsp
Green Chillies – 1, slit, deseeded, finely chopped
Coriander Powder – 1/2 tblsp
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Tomatoes – 200 to 250 gms, chopped
Fenugreek Leaves – a pinch, dried, crushed

For the filling:
Dried Mango Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt as per taste
Coriander Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Sea Salt – a pinch
Red Chilli Powder – 1/4 tsp

Method:
1. To make the filling, mix all the ingredients in a bowl.
2. Stuff the filling equally between the incisions of the onions.
3. Keep the onions aside for 6 to 12 minutes.
4. Heat oil in a pan.
5. Fry the cumin seeds until they start to crackle.
6. Add the ginger garlic paste and green chillies.
7. Stir-fry for a minute.
8. Mix coriander powder, red chilli powder and turmeric powder in a small bowl with 3 tblsp water.
9. Add this to the pan along with tomatoes.
10. Stir fry and mash the tomatoes using the back of the ladle or fork.
11. Add the stuffed onions and salt.
12. Stir and reduce heat.
13. Cover the pan with a lid and stir from time to time.
14. Cook until the onions are cooked ensuring they do not turn soft and squishy.
15. Sprinkle the crushed fenugreek leaves, stir briefly and remove.
16. Serve hot.

Sour Chicken

Baked eggplant and ricotta rolls

Ingredients Nutrition
Olive oil spray
2 medium eggplants
480g (2 cups) fresh ricotta
1/2 cup chopped fresh basil
70g (1 cup) finely grated parmesan
1 x 575g btl Primavera Pasta Sauce
85g (3/4 cup) coarsely grated mozzarella
Cooked polenta (optional), to serve
Method Notes
Step 1
Preheat oven to 200°C. Spray 2 large baking trays with olive oil spray to lightly grease. Cut the eggplants into sixteen 1cm-thick slices lengthways. Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
Step 2
Meanwhile, place the ricotta, basil and three-quarters of the parmesan in a medium bowl and stir until well combined. Taste and season with pepper.
Step 3
Place 1 tablespoon of the ricotta mixture on 1 eggplant slice. Roll up firmly to enclose filling. Place the roll, seam-side down, in a 30 x 20cm (base measurement) baking dish. Repeat with the remaining ricotta mixture and eggplant. Pour the sauce evenly over the rolls. Sprinkle with the mozzarella and remaining parmesan. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.