baked Archives - Buth Kuddeh https://www.buthkuddeh.com/tag/baked/ tastes of Sri Lanka Wed, 07 Jun 2023 01:27:47 +0000 en-AU hourly 1 https://wordpress.org/?v=6.9 Eggplant Parmigiana https://www.buthkuddeh.com/eggplant-parmigiana/ Wed, 07 Jun 2023 01:27:47 +0000 https://www.buthkuddeh.com/?p=1103 A simple dish to make which rewards the maker with a delicious melange of flavours. A simple delish dish to […]

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Eggplant Parmigiana

A simple delish dish to make using a favourite veg of mine - eggplant
Prep Time 1 hour
Cook Time 45 minutes

Equipment

  • 1 Kitchen knife
  • 1 Chopping board
  • 1 Baking tray
  • baking paper
  • 1 Saucepan
  • 1 Potato masher Optional - you just need something you can mush up bcherry tomatoes with
  • 1 Casserole dish

Ingredients

  • 1 kg Eggplant Either long ones or fat stubby ones it doesn't really matter
  • Olive oil
  • 250 g Pasta sauce or sugo
  • 250 g Tomatoes Cherry tomatoes or just plain old tomatoes will do
  • Salt
  • Pepper Native pepper berries work well but ordinary black pepper is fine
  • 1 handful Basil
  • 1/2 ball Mozzarella
  • 100 g Parmesan

Instructions

  • Set your oven to warm at 200C.
  • Using your kitchen knife slice the eggplants in about 1cm slices. I like mine sliced across the width, but others ask for slices along the length if you are using long fruit.
  • Line the baking tray with baking paper. You can do without, but your slices will stick to the baking tray and be a tad difficult to get off the pan whole.
  • Lay the slices of eggplant on the baking tray and drizzle oil over them. If you are just using a baking tray oil the surface of the tray before putting the eggplant slices on it.
  • Pop eggplant into the oven. They will take between 45 mins to 1 hour to soften and brown. Check at 30 minutes just in case.
  • Meanwhile, pour 250 g of the pasta sauce/sugo into the saucepan. Heat till a good simmer.
  • Add either the cherry tomatoes or diced ordinary tomatoes.
  • Meanwhile, grate the parmesan and mozzarella.
  • As the cherry or ordinary tomatoes cook, they should begin collapsing. You can help this along with a potato masher.
  • Add a pinch of salt and of pepper also to the sauce.
  • Keep simmering the sauce till it is quite thick.
  • Check on your eggplant and when they are soft and brown they are ready to use.
  • Line the casserole dish with olive oil.
  • Put in a single layer of the eggplant to cover the base of the casserole dish.
  • Spoon over a third of the pasta sauce. Make sure all of the eggplant is covered - you may have to spread it thin - that's alright.
  • Place a third of the basil leaves on top of the sauced eggplant.
  • Sprinkle a third of each of the cheeses on top of the sauce right to the edge of the casserole dish.
  • Do all of this with the eggplant, sauce, cheese and basil leaves again.
  • Do all this a third time finishing with the cheeses on the top of the dish.
  • Put the parmigiana into the oven. It will take between 1/2 and 3/4 of an hour for the parmigiana to cook - you want the cheese brown and melted and there will be some sauce bubbling up the sides of the casserole dish also. Check after 30 mins just in case.
  • When it's ready put more basil leaves on top of the dish.
  • Serve.

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]]> Dhal Stuffed Baked Pumpkin https://www.buthkuddeh.com/dhal-stuffed-baked-pumpkin/ Wed, 11 Dec 2019 04:42:59 +0000 http://wp.buthkuddeh.com/?p=488 A stuffed baked pumpkin gets a Sri Lankan tweak.

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Dhal Stuffed Baked Pumpkin

A stuffed baked pumpkin gets a Sri Lankan tweak.
Course Main Course
Cuisine Sri Lankan
Keyword baked, dhal, pumpkin, stuffed
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4

Equipment

  • Kitchen knife
  • Spoon
  • Aluminium foil
  • Baking tray
  • Saucepan
  • Wooden spoon
  • Oven
  • Small bowl
  • Bamboo or wooden skewer or a fork

Ingredients

  • 1 kg pumpkin
  • 200 g red (masoor) lentils
  • 50 g onion or shallots
  • 2 tsp cumin seeds
  • 1 or 2 red or green chillies
  • 2 cloves garlic
  • 2 thin slices ginger
  • 1 sprig curry leaves
  • 5 cm stick of cinnamon
  • 1 tsp turmeric
  • 4 tbsp vegetable oil
  • 1 pinch salt
  • water

Instructions

  • Turn the oven on to 175C.
  • Start preparing your dhal.
  • Chop 50g of onion or shallot into small pieces.
  • Chop 2 cloves of garlic into small pieces.
  • Chop 2 thin slices of ginger into small matchsticks.
  • Chop 1 or 2 chillies into small pieces.
  • Strip the leaves from 1 sprig of curry leaves.
  • Put the 200 g of red lentils into a bowl. Cover the lentils with cold water. Mix the water and lentils with your hand for a few seconds. Pour off the cloudy water leaving the lentils in the bowl. Do this 2 more times. You are cleaning the lentils of any grit and excess starch (which is what turns the water cloudy).
  • Put 4 tbsp of vegetable oil in the saucepan and let it heat up for a minute or so. You want it to be hot but not smoking.
  • Add 50 g chopped onion or shallots and let them soften. This should take 2 - 3 minutes. Don't worry if the onion or shallots get a little brown.
  • Add the curry leaves. Stand back from the saucepan when you do this because they can spit and you don't want to get scalded with hot oil.
  • Add 2 tsp of cumin seeds.
  • Add 2 chopped cloves of garlic,, 2 chopped slices of ginger and 1 or 2 chopped chillies.
  • Let this fry for a minute.
  • Add 1 tsp of turmeric.
  • Add a 5 cm stick of cinnamon, keep it whole.
  • Add 200 g of washed lentils.
  • Add a pinch of salt.
  • Add enough water to cover the dhal to a depth of 2 or 3 cms.
  • Bring the dhal to a simmer and keep it simmering for 15 - 20 minutes. The dhal for this dish is ready when most of the water has been absorbed by the dhal. The dhal should look like porridge or muesli. Each lentil seed should be soft. You may need to add a little water from time to time if the water is absorbed before the lentils are soft.
  • While the dhal is cooking prepare the pumpkin.
  • Slice the top of the pumpkin enough to expose the hollow inside. How far from the top you do this depends on the size of the pumpkin. If you cut the top and find you haven't cut far enough, don't worry. Cut slices off till you can see the hollow and seeds.
  • Using a spoon, scoop out the pumpkin seeds and the stringy flesh inside.
  • Put the pumpkin aside till the dhal is ready.
  • When the dhal is ready, prepare the pumpkin for baking.
  • Place the pumpkin on a sheet of aluminium foil big enough to cover the whole pumpkin.
  • Spoon the dhal into the hollow of the pumpkin till it reaches the top. Don't worry if you haven't enough dhal, just fill it as much as you can. If you have left over dhal, keep it to serve with the final dish.
  • Put the top back on the pumpkin and wrap the pumpkin up in the foil.
  • Put the wrapped pumpkin on a baking tray or dish and put it in the over. If your oven has not yet reached 175C wait till it does before putting the pumpkin in.
  • Let the pumpkin cook for 1 hour and then test to see if it is baked. To test for this, take a bamboo or metal skewer or a fork and gently press the point into the pumpkin through the foil. If the skewer or fork goes in easily the pumpkin is ready. If it doesn't, keep baking the pumpkin and test for doneness every 15 minutes.
  • When the pumpkin is baked, take it out of the oven. Unwrap it from the foil.
  • To serve you can either carefully lift the whole pumpkin off the foil and onto a serving plate, or you can cut individual servings of the pumpkin while it is sitting on the foil. It's more dramatic if you take the whole pumpkin to the table.
  • Whichever way you do it, the idea is to give each person a wedge of pumpkin and some dhal.
  • Serve with rice, pita bread or roti.

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