Guthi Vankaya Vepudu ( eggplant fry)

INGREDIENTS

8 small indian eggplants
4 tbs oil
1 onion sliced
1 tsp cumin seeds and musturd seeds
cilantro
ghee for serving


Masala powder

1 tbs coriander seeds
1 tbs cumin seeds
1/2 tsp methi seeds
5 to 6 curry leaves
4 dry red chillis
2 tbs oil
salt

Heat 1 tbs oil in a pan add all the masala ingredients , roast on low flame until golden , cool and grind to a fine powder along with salt
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Add 1 tbs oil to masala powder ,mix well and keep aside

METHOD

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Clean eggplants with water , pat dry and place them in a pan in 1 layer , drizzle

2 tbs of oil , cover with lid and cook on low flame for 15 min until soft ( turning in the middle with out burning)
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Once eggplants are cooked completely , remove from pan and let them cool

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Take cooled eggplants ,slit inthe middle and stuff 1 tsp of masala powder , stuff the remaining masala in to all the eggplants
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Heat 2 tbs of oil in a pan add cumin seeds and musturd seeds ,add sliced onions

sprinkle a pinch of salt on onions , place stuffed eggpants and roast on low flame for another 15 min

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Sprinkle with cilantro

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Serve this with ghee and hot white rice ( ghee is compulsary)

Sour Cream Scones (savory)

Ingredients

2 cups all-purpose flour
1 tsp black pepper powder
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, cubed
1 cup sour cream
1/2 cup heavy cream (or) egg wash for color

METHOD
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Preheat oven to 400 degrees F.

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In a food processor, pulse flour, baking powder, baking soda, salt and black pepper together

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Add the cubed butter until a coarse meal forms

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Pulse in the sour cream

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Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball

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Gently pat the dough down into a 3/4 inch thick square shape , With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles

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Transfer the 16 triangles in to parchment lined baking sheet

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Brush the tops of each scone with heavy cream (or) egg wash

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Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown

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Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.