Egg Plant Recipe

Well its been quite a while since I blogged here or on my travel blog. Neither have I stopped eating no stopped traveling….so there is no excuse. 🙂

Here’s a recipe my creative sister shared with me recently that I would like to post here –  Spicy Egg Plant /Aubergines / Brinjal..

Spicy Brinjal / egg plant
Spicy Brinjal / egg plant

 

Medium sized brinjals-2

1 tbsp lime juice

Oil for frying

 

For paste :

50 to 100 gms red chillies ( as per your taste)

1/2 tsp salt

1 tomato-big

2 medium onions

 

1) Cut brinjals into circles (less in thickness),sprinkle water and keep aside

2) Heat oil in a pan either deep fry or shallow fry the brinjal pieces

3) Turn both the sides of brinjal and cook till crisp

4) Combine all the paste ingredients and grind coarsely

5) Heat 2 tbsp of oil and saute the paste for about two minutes

6) Pour the lime juice over the paste

7) Mix the spice paste and the eggplant pieces together and serve it hot

 

Can be served along with Chapati/dosa/rice

 

Shahi Paneer

Shahi Paneer (white gravy) Pic: Priya Q

My old diary is a treasure trove of recipes I jotted down way back when I was a teenager – some from television, some from mom / aunts. Whether it was then or now, my interest in cooking still lies in making something unusual; something one doesn’t make it on a daily basis. Here is one such recipe for Paneer / cottage cheese. The gravy is white and smells & tastes great!

Paneer / Cottage Chesse – 200 gms (cut into triangles)

Cashew – 8 to 10 nos (broken into pieces)

Green chilli – 3 nos (finely chopped)

Onions – 2-3 nos (medium sized) – chopped into big chunks

Garlic – 5-6 flakes

Ginger – 4 tbsp or roughly a 12 mm piece

Cardamom – 2-3 nos

Cloves – 2 nos

Cinnamon stick – about 1 inch

Bay leaf – 1 no

Dry red chilli – 1 no

Dry coriander seeds – 1 tsp

Curd / Plain Yogurt – 1 cup

Sugar – 1/2 tsp

Ghee / Clarified Butter – 2 Tbsp

Coriander – for garnish

Salt to taste

 

  1. Make ginger garlic paste adding little bit of water. Keep aside
  2. Roughly / coarsely grind coriander seeds and red chilli. Keep aside
  3. Boil onions in 3/4 cup of water. When cooked and trasparent; drain
  4. Blend drained onions and cashew into fine paste in a mixer
  5. Heat ghee in a thick bottomed pan and add – cardamom, cloves, bay leaf, cinnamon and fry for few seconds
  6. Add ginger garlic paste and fry for few minutes
  7. Now add the onion and cashew paste and fry well
  8. Add chopped green chilli and fry well
  9. Add the ground coriander and chilli powder and continue frying
  10. Simmer gas flame. Now add beaten curd and salt. Continue cooking on low flame till curd gets cooked and incorporated
  11. Add chopped fresh coriader
  12. Finally add paneer and suagr
  13. Serve with chappatis (Indian bread) / parathas

 

Till next time … have fun cooking 🙂

Cheese Toast

Cheese Toast Pic: Priya Q

This is a quick snack for your kids when they come back hungry from school or play in the evening

Eggs – 2 nos

Cheddar cheese – 1 cup to 1 and 1/2 cups

Butter – to spread over the bread slice

Bread slice

Black pepper – coarsely powdered

Mustard  – 1 to 2 tsp

  1. In a bowl whisk the eggs and add cheddar, mustard and pepper
  2. Since the cheese and butter already have salt content add salt to above only if required
  3. Butter the slice on one side and place it in a ovenproof dish, buttered side down
  4. Pre heat the oven to 220 degree C
  5. Divide the cheese mixture over the bread slices and bake it for about 15 minutes or until golden brown and well risen

 

*If you do not want to use eggs then follow the steps above and instead of egg mixture put cheese slice on the bread

till next time….have fun cooking!

Sabudana Khichdi

Sabudana Khichdi Pic : Priya Q

 

Sabudana / Pearl Sago –  2 cups

Boiled pototoes – 1 cup (diced into cubes)

Plain Roasted Peanuts – 1/4 cup

Turmeric – 1/2 tsp

Chilli powder – 1/2 tsp

Fresh green chilli – 1-2 tsp (optional)

Onions – 1 cup (finely chopped)

Coriander  – 2 tbsp

Salt – 1/2 tsp

Lemon juice – 1 tbsp

salt to taste

Oil – 2 tbsp

 

  1. Take sabudana in a flat plate and sprinkle water. Keep mixing with hands to gauge how much more water is required. It should be nice and moist (not wet and sticky). Leave it aside. Sabudana actually soaks up the water nicely and increase in size.
  2. Heat oil and add onions to it. Fry nicely
  3. Add peanuts, chopped coriander, potatoes and sabudana. Mix gently without breaking the potatoes
  4. Add salt, chilli and turmeric. Mix
  5. If you still feel the sabudana is hard and chewy. Sprinkle water and close the vessel. Cook for few more minute on low flame.
  6. In the end add sugar and lemon juice. Mix well
  7. Garnish with fresh coriander
  8. Serve immediately

 

*In North India people have this during fast, for which you can omit onion. Add more potatoes instead!

 

till next time….happy cooking!

 

 

 

 

 

 

 

 

 

Dal Recipe

Dal Pic: Priya Q

 

Like my mom few of you will find this dish a bit bland…I somehow liked it when I had this at my aunt’s place…though my aunt doesn’t eat onions I have used it…Onions give a nice touch to it :))…… It tastes quite good with idiyappam …which I normally used to have with Vegetable Stew or Egg Curry…this dal recipe is a welcome variation to the combo !! and its unbelievably simple!

 

Chana dal – 1 cup ( dried split chickpeas)

Green Chilli – 1 to 2 nos (Split lengthwise)

Onion – 1 no (finely chopped)

Curry leaves – 3 to 4

Coconut Milk – 1/2 cup

Salt to taste

 

  1. Pressure cook the chana dal along with green chillies
  2. Remove the chilli from the cooked dal
  3. In a small pan fry curry leaves and chopped onions till golden brown and add to the dal
  4. Add coconut milk and salt
  5. Serve hot with idiyappams or rice

 

till next time…happy cooking!

Chickpea Curry

Chickpeas Curry Pic: Priya Q

Successful experiment by fluke is how I would describe this recipe. I had soaked chickpea the previous night and my maid didn’t turn up the next day. I was not in a good mood with so much of unexpected work thrown at me. Least to mention the chickpea I had planned for breakfast with some steaming puttu. So instead of usual recipe I decided to go an easy route…and it turned out quite delicious :))

 

Black Chickpeas – 2 cups (soaked overnight)

Chilli powder – 1 tsp + a pinch

Turmeric – 1/2 tsp + a pinch

Coriander powder – 3 tsp

Mustard seeds – 1 tsp

Salt to taste

Oil

Onion – 1 no. (big sized – sliced fine)

Coriander leaves for garnish

 

  1. Pressure cook chickpeas with a pinch of turmeric and chilli powder till soft and done
  2. Soak the masalas in few drops of water. Masala should be nicely damp
  3. In a pan add few tsp of oil and add mustard seeds when hot
  4. Once they splutter add the soaked masalas and fry for few seconds
  5. Add sliced onions and fry for few minutes
  6. Add the cooked chickpeas into the above pan and mix well
  7. Season and garnish with fresh coriander

Now wasn’t that simple!!? It tastes simply delicious. Serve it with out of rotis / bread

 

* the onions will be quite crisp and add a different texture to the dish 🙂

Till next time….happy cooking!

 

 

 

Chocolate Banana Cake

Chocolate Banana Cake Pic: Priya Q

 

This one is for my friends Akhila and Adheeth….Akhila finally I get to posting the recipe! Adheeth…its quite a simple cake recipe you can use! I will be posting more in the time to come 🙂

Ripe Bananas – 3 nos

Castor Sugar – 3/4 cup

Refined Flour (Maida) – 185 gms

Baking Soda – 3/4 tsp

Baking Powder – 3/4 tsp

Eggs – 2 nos

Olive Oil – 3 Tbsp

Milk – 1/4 cup (roughly 60 ml)

Dark Chocolate – 100 gms

  1. Lightly beat eggs and keep aside
  2. Grate Chocolate and set aside in the fridge
  3. Prepare the baking dish – Grease, line butter paper and re-grease
  4. Sift the flour with baking soda and baking powder once
  5. Mash bananas nicely and combine with sugar
  6. To the sifter flour add eggs, olive oil and milk and gently mic with a wooden spatula/spoon
  7. Preheat the oven at 180 degree C
  8. Fold in the grated chocolate
  9. Pour into the baking dish
  10. Bake for about 50 minutes or until the skewer comes out clean
  11. Cool the cake on a rack before slicing
  12. Serve warm or cold

 

* I had punctured few holes in the prepared cake while cooling it off and poured some chocolate sauce over it to get a marbled effect

** you can add walnuts to it after adding chocolate for a walnut chocolate banana cake!

*** I have used both baking powder and soda since chocolate is being used for this cake recipe

 

Till next time….happy cooking!

Pudding Recipe

 

Orange Peach Pudding

Orange Peach Pudding

What best to have on a rainy Sunday lazy afternoon post a heavy biriyani lunch with friends? Am a very much chocolate person; can’t think of a dessert with no chocolate in it, but Orange Peach Pudding is kinda nice change and my friends simply loved it…so here goes!

Eggs – 2 nos

Condensed Milk – 1 Tin

Fresh cream – 200 ml

Sugar – 3 Tbsp + 1Tsp

Gelatin – 1 and 1/2 Tbsp

Water – 1/4 cup + 1 Tsp

Peach conserve – 1/2 cup / Tinned peaches that needs to be chopped and stewed (peach conserve is readily available in the market)

Orange concentrate (squash / Tang) – 1 Tbsp

Tea cake / Sponge cake

Rum – 1/4 cup + 1.5 Tbsp (optional though it enhances the taste)

 

  1. Separate the eggs
  2. Add gelatin to 1/4 cup of water, mix and keep aside
  3. Combine peach conserve and orange concentrate and set aside
  4. Put in a sprayer 1tsp sugar, water and rum and mix well
  5. Line the serving dish with cake slices up to 1 inch. Spray it generously with rum mixture
  6. To the yolk add condensed milk and whisk well
  7. Now add fresh cream and sugar. Whisk and cook on low flame till it forms a thick custard. Keep whisking while cooking to form a smooth custard
  8. To the custard add the prepared gelatin mix. Whisk well and keep aside the custard to cool off completely
  9. When the custard is cool add the peach mixture and 1 and 1/2 Tbsp rum. Whisk well. Take care that the custard should be cool
  10. Beat the egg whites until it forms stiff peaks  and add it to the main mixture. Whisk well
  11. Add the custard to the prepared serving dish (with cake) and leave it to set in a refrigerator. I generally put it in the freezer for about 1/2 hour before I do the icing
  12. Mix whipped topping with a bit of orange color and decorate your pudding with the design of your choice. I used a piping bag to make feather icing.
  13. Serve & enjoy 🙂

 

 Till next time…happy cooking!

 

Black Forest Cake

Black Forest Cake Pic Credit: Priya Q

I made this cake for my husband’s birthday an year back and everybody had good good things to say 🙂

Chocolate sponge cake
Tinned canned cherries and syrup – ½ portion
Fresh whipped cream – 1 cup
Powdered sugar – 3 tbsp
Vanilla essence – 1/2 tsp
Grated dark or plain chocolate

  1. Beat the cream over a tray of ice cubes with a hand beater. Do not over beat. It should form soft peaks. Fold in the sugar and vanilla essence. Mix gently.
  2. Put some icing in a icing cone leave the rest in the bowl. Refrigerate both
  3. Slice the cake into two halves.
  4. Fill cherry syrup in a sprayer and spray evenly on each half. Allow to soak for 10 minutes
  5. Spread the cream icing on lower half and cover it nicely
  6. Place the cherries on the cream and place the other half of the cake on top
  7. Decorate your cake using icing cone
  8. Decorate with cherries
  9. Sprinkle chocolate flakes all over the cake

 

Sponge cake

Sponge Cake used for Black Forest Pic credit: Priya Q

This is fatless version that can be used as a base for many cakes like black forest, white forest, logs, swiss rolls etc

Eggs – 4 nos
Refined flour (maida) – 85 gms
Baking powder – 1 and ½ tsp
Cornflour – 1 tbsp
Sugar powder – 160 gms
Vanilla essence – 1 and ½ tsp
Brandy – 1 tbsp

  1. Sieve together – refined flour, baking powder and corn flour
  2. Separate egg whites and yolks
  3. Beat egg whites till stiff and dry (it should form firm peaks)
  4. To the yolk add sugar powder, brandy and vanilla essence and 1 tsp of water. Beat till you get an off white mixture
  5. To the yolk mixture add 1 tbsp each of egg white mixture and refined flour mixture and slowly and gently mix in cut and fold method. Keep repeating till everything has been incorporated
  6. Pour this into a greased tray (greased, lined with butter paper and re greased)
  7. Spread the mixture evenly
  8. Bake it immediately in a preheated oven at 180 degree C for 20 minutes*

*time varies from oven to oven. So check with a toothpick in about 15 minutes. If it comes out clean then your cake is done
* for a chocolate sponge cake add 20 gms of cocoa, ¾ tsp baking soda and ¾ tsp of baking powder to 65 gms maida