The subtle flavor that comes from the brinjal fry combined with a thick tangy tomato sauce just makes this dish so flavorsome and tasty. It does require quite a bit of preparation just like any other Indian curry, but it is just worth the time spent. Nevertheless, it is easy to make and tastes best with a mild dal (lentil) and jeera (cumin seeds) rice – A good combination! Hope you all give it a try and I am sure you all will definitely like it. 🙂Continue reading “Brinjal Fry in Thick Tomato Sauce”
A few of my lovely readers have been insisting me to prepare Indian dishes for my blog. One of my friends mentioned she was looking for some good kofta curry recipe. I suggested I’d make the dish and post it here. A little bit of preparation time is required for making the koftas. Once you’re through with that it takes no time at all for the rest of the preparation. It tastes best with rice. Best part about Indian dishes is that you can add your own favorite spices in different quantities. If you like spicy food, add more green chili. You can vary spices according to your own taste. 🙂Continue reading “Basic Paneer Kofta Curry”
As I had mentioned in my earlier post, I would be sharing a recipe from the Authentic Mexican Recipe Book I had won. So, here I am. 🙂 It took a while for me to pick one, out of so many delicious recipes. I realized I didn’t have any rice based dishes on my blog. I turned to the rice section of the book and picked out this lovely tomato rice recipe.
The rice is bursting with different flavors. You will get to taste the tanginess from the tomatoes with a hint of chili. In addition to that onion, ginger and garlic form the basis of the dish. You can add your choice of vegetables. I did not follow the exact recipe form the book. Although, I have attached the original recipe from the book towards the end.Continue reading “Mexican Tomato Colored Rice”
I simply adore pasta; both cooking and eating it, of course. 😉 I like to try them out with different flavors and sauces. Sometimes, they turn out great and a few other times–let’s just say, not so great! Eggplant/Aubergine/Brinjal- whatever name suits you best– in pasta might not be a new combination, but I was trying to make it for the first time. I was a little hesitant at first wondering what if it becomes too lacy or the taste of eggplant overpowers the whole dish? Thankfully, nothing like that happened. 🙂 It just gave a subtle flavor to the whole dish and gelled very well with the tomatoes.
Did you know: Eggplant tastes bitter in its raw form. Therefore, the fruit should go through a process called ”degorging” which involves soaking sliced or diced vegetables/fruits in salt water, resulting in loss of moisture and removal of the bitterness from them. Make sure to rinse them in clean water before use. This process also reduces oil absorption of the vegetables.Continue reading “Fusilli with Baked Eggplant and Marinara Sauce”
One great thing about salads is that they can be modified to one’s own taste and liking. Some like to eat an all veggie salad whereas, some want fruits along with veggies. Some like with dressing, some without and several other ways, I could write a book on it ;). One can really get the real taste of fruits and vegetables when eaten in raw form. For me personally, I like salads that are crunchy, refreshing, light on the palate, and of course, TASTEFUL! 😉
This is another one of my very easy to do, healthy salad recipes. It makes a great appetizer, mid-meal snack or whatever you may want to call it. I just followed my taste buds, tossed some ingredients together, and done!
This is what you will need:
1 cup boiled chick peas
1 diced cucumber
1 finely chopped tomato
1 medium size red onion
3-4 sliced black olives
For the dressing– 2-3 tsp chili oil, juice of 1 lemon, ½ tsp freshly ground black pepper and salt to taste. (Combine well)
Chaat Masala and spinach leaves for garnish
Combine all your veggies—pour dressing over them and mix well.
Sprinkle finely chopped fresh spinach leaves for some Popeye power 😉 (I still love to watch cartoons sometimes)!! and some chaat masala to give the salad an extra kick!
Note: In case, you want to make chili oil at home, heat 1 cup unflavored oil in a pan and add around 3 tbsp finely chopped red chilies. Fry for about a minute on a medium flame. Basically, we want to make sure we have taken the moisture out of the chilies. Make sure not to burn them. Set aside to cool and store it in a dispenser.
If you are adding fresh red chilies, you can use them along with the oil. Otherwise, I am not so sure about the same for the chili flakes.
I will soon be doing a post on how to make chaat masala at home. It is very easy to make and much cheaper and fresher than the ones sold in markets.
Till then –> Happy Munching! 🙂
This is my all time favorite recipe. I really enjoy preparing it and of course eating it up!! 😛 It is slightly sweet, tangy and has a little bite to it.Continue reading “Tomato Onion Chunky Chutney”