Stuffed Eggplant Curry

Stuffed Baby Brinjal

Ingredients:

• 5-6 Baby Brinjals
• Salt to taste
• 2tsp Curry Powder / Samber Powder
• 1/2 tsp Turmeric Powder
• 1tsp Plam Sugar/ Brown Sugar
• 1/2 tsp Tamarind Paste
• 1 Onion Finely Chopped
• 4-5 Curry Leaves Finely Chopped
• 1tbsp Fresh Coriander Finely Chopped
• 1tsp Olive Oil
• 1/2 tsp Cumin Seeds

Ingredients for Stuffing Masala:

• 1/2" Cinnamon piece
• 1tbsp Fresh Coconut Grated
• 2 Clove
• 1 Cardamom
• 2 Garlic Cloves
• 2-3 Green Chillies
• 1/2" Ginger
• Water as required 

For Tempering:

• 1tbsp Olive Oil
• 1/2 tsp Mustard Seeds

Method:

1. Grind together fresh coconut, green chillies, garlic, ginger, cinnamon, clove and cardamom adding little water into smooth paste and keep aside.
2. Take a medium bowl add the above paste to it, along with curry powder, salt, plam sugar, cumin seeds, tamarind paste, olive oil, coriander, onion turmeric powder, curry leaves and mix well and keep aside.
3. Now wash the baby eggplants without removing the stalk and slit them, stuff all the eggplants with the stuffing paste and keep aside.
4. Heat up a pressure cooker pan, add Olive Oil, when hot add inn the mustard seeds, wait till crackle, now add the stuffed baby eggplants and mix well and add in if remaining masala if left. and mix.
5. Now close the cooker lid and pressure cook for 1 whistle and Let it cool,
6. Serve hot imminently and garnish with fresh coriander. 

Happy Cooking
Its Finger Licking Good.
 

Continue Reading...

Greek Salad

Greek Salad

Ingredients:

• 2tbsp  Feta Cheese Cubed
• 1 Cucumber roughly chopped 
• 1/2 cup Cherry Tomatoes halved 
• 1/2 cup Kalamata Olives (which is marinated) 
• 1 cup Mixed Salad Greens (Lettuce, Baby Rocket & Baby Spinach)
• 1/2 Apple Cubed

Vinegar Dressing ingredients:

• 2tbsp extra virgin olive oil 
• 1tbsp white wine vinegar 
• 1 garlic clove crushed 
• 1/2tsp Caster Sugar 
• 1tsp Fresh/ Dry Oregano 
• Salt a pinch ( as feta n Kalamata olives has salt) 
• Black pepper crushed as per taste. 

Method:

1. In a large bowl add the dressing ingredients n mix well n keep aside.
2. Now add apple, cucumber n feta to the dressing n keep aside for 5mins.
3. Now add all the other ingredients mix gently n serve immediately or chilled.

Happy Cooking

Its Finger Licking Good

Continue Reading...

Classic Garlic Spaghetti

Garlic Spaghetti

Ingredients:

• 3/4th Cup Garlic Finely Sliced
• 1/2 Cup Virgin Olive Oil
• 1 Red Chiili finely sliced
• Salt to taste
• Black Pepper to taste
• 1/2 cup Parmasan Cheese Grated
• 1tbsp Italian Parsley Finely Chopped
• 1/2 Cup Pasta Water
• 1 Red Chilli Finely Sliced
• 100gms Spaghetti Cooked

Method:

1. Heat oil in a deep pan on medium flame, when hot add sliced garlic and red chilli, mix well and wait till garlic gets soft and turn light golden brown.
2. Wait till it starts turning brown now add the pasta water,salt and pepper, adding parsley and cooked spaghetti and mix well and turn off the heat.
3. Now add grated cheese and remaining parsley and serve hot.

Happy Cooking
Its Finger Licking Good. 

Continue Reading...

Peas Penne in Alferdo Sauce

Peas Penne in Alferdo Sauce

Ingredients:

• 4tbsp Unsalted Butter 
• 1,1/2 Cup Heavy Cream 
• 1 Clove Garlic Minced 
• Salt to taste 
• Black Pepper to taste 
• 1 Cup Fresh/ Frozen Peas 
• 1tsp Red Chilli Flakes 
• 2tbsp Freshly Grated Parmasan Cheese 
• 100gm Penne Cooked 

Method:

1. Heat up a sauce open pan, add butter, when melts add garlic, and peas and cook until peas are cooked. 
2. Now add cream and bring it to boil adding salt, pepper and chilli flakes. 
3. Now add cooked Penne and Parmasan cheese and mix gently. 
4. Serve hot imminently garnishing with some extra cheese. 

Happy Cooking
Its Finger Licking Good.

Continue Reading...

Healthy RockMelon Salad

Rock-Melon Salad

Ingredients:

• 1 Cup Rock Melon roughly chopped
• 1 Cup Baby Spinach
• 4-5 Fresh Baby Corn roughly chopped
• 1/2 Cup Cherry Tomatoes cut into half
• 1 tsp DriedCranberries
• 1 tsp Dried Mixed Berries
• 2 Cucumber roughly chopped
• 2 tsp Fresh Coriander chopped

Dressing Ingredients:

• 3/4 tsp Water
• 1/4 tsp Vinegar
• Salt To Taste
• 1 Pinch of Garlic crushed
• 1/4 Red Chilli finely chopped
• 1/4 tsp Fresh Thai Basil finely chopped

Method:

1. Take a small bowl and mix all the dressing ingredients and keep aside for about 10-15 mins.
2. Now take a large serving plate/ bowl add all other ingredients, mix gently adding the dressing and store in fridge for 15- 20 mins,
3. Serve cold.

Happy Cooking
Its Finger Licking Good

Continue Reading...

Easy Tomato Curry

Tomato Curry

Ingredients:

• 4-5 Large Tomatoes Chopped
• 1 Stick Curry Leaves roughly chopped
• 3 Garlic Cloves Crushed
• 1/4 Cup Fresh Coriander Finely Chopped
• Salt to Taste
• Sugar to Taste
• 1 tsp Olive Oil
• 1/2 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1 Pinch Asafoetida
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Rasam Powder

Method:

1. Heat up a deep pan add oil, once hot add mustard seeds, once crackle add cumin seeds,curry leaves, asafoetida and garlic and saute for 1 min.
2. Now add chopped tomatoes and mix well and cook for 5mins.
3. Now add red chilli powder, turmeric powder, rasam powder, salt and sugar and mix well and bring it to boil.
4. Now add half of the coriander to the curry and mix well.
5. Garnish with the other half and serve hot with roti.

Happy Cooking
Its Finger Licking Good.

Continue Reading...

Karela / Bitter Melon Fry

Karela Fry

Ingredients:

• 3-4 Large Bitter Melon thinly sliced (Seeds removed)
• 1/2 tbsp Salt
• 2tsp Olive Oil
• 1/2 tsp Cumin Seeds
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1/4 Cup Fresh Coriander Chopped
• 1/2 tsp Dry Mango Powder/ Chat Masala
• Extra Salt if required 

Method:

1. Take a bowl add sliced Bitter Melon and salt, mix well and keep aside for 10-15mins.
2. Now squeeze out the water from Bitter Melon and keep aside.
3. Heat a pan, add oil once hot add cumin seeds, once crackle add turmeric and squeezed bitter melon and mix well, and cook until bitter melon turns dark golden brown or until crisp.
4. Now add red chilli powder, dry mango powder and add salt if required and mix well.
5. Now add chopped coriander and serve immediately with rice, roti or even dal kichadi.

Happy Cooking
Its Finger Licking Good.

Continue Reading...

Quick Ghee Rice

Ghee Rice

Ingredients:

• 1 Cup Basmati Rice/ Long Grain Rice ( Soaked in water for 1/2 an hour)
• 1/4 Cup French Green Beans Diagonal Chopped
• 1/4 Cup Carrots Chopped
• 1/4 Cup Fresh Green Peas
• 1 Large Onion Sliced
• 2-3 Green Chillies
• 2 Garlic Cloves
• 1" Ginger
• 2 Cloves
• 1,1/2" Cinnamon 
• 1,1/4 Cup Water
• Salt to Taste
• 1tbsp Ghee/ Clarified Butter 
• 1tsp Olive Oil
• 2tbsp Cashew nuts 1/2 broken
• 1/2 tsp Sugar to taste

Method:

1. Blend coarsely together green chilli, garlic, ginger, cloves and cinnamon and keep aside.
2. Now heat up a Pressure Cooker pan, add ghee and oil, once hot, add cashew nuts and saute till light golden brown and the add the above chilli paste with sliced onion and saute for 2-3mins, or until onion turn translucent.
3. Now add chopped carrot, green beans and peas and saute for 2-3mins.
4. Now add soaked rice, salt and sugar and mix well adding water.
5. Once water starts boiling close the lid of the pressure cooker and cook for 2 whistle.
6. Turn off the flame and wait for 5, now open the lid and serve immediately.

Happy Cooking
Its Finger Licking Good. 

Continue Reading...

Simple & Quick Khadi

Quick Khadi

Ingredients:

• 1 Cup Yoghurt (Room Temperature)
• 1btsp Chick Pea Flour/ Basan
• Salt to taste
• 2 Garlic Cloves
• 3 Green Chilli
• 1/2 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1 tsp Sugar
• 1 tsp Ghee/ Clarified Butter
• 1 tsp Olive Oil
• 2 Cups Water
• 1/2 cup Fresh Coriander Finely Chopped

Method:

1. Blend together yoghurt and basan adding little water into smooth puree and keep aside.(This make the basan blend in nicely without any lumps).
2. Blend together green chilli and garlic into course paste and keep aside.
3. Heat up a deep pan add ghee and oil together, once hot add mustard seeds, let them crackle, now add cumin seeds along with the chilli paste and saute for 1min or until the raw smell of garlic goes away.
4. Now add the yoghurt puree and mix well and bring it to boil.
5. Once it starts to boil add salt and sugar and water according to how thick or thin you want the khadi.
6. Keep staring in between and lastly add chopped coriander and serve imminently with hot rice and ghee. 

Its Finger Licking Good.

Continue Reading...