Fried Eggplant Curry#Improv

This is side dish, has a thick saucy gravy and it's tangy and delicious. Try it, you too will love it. 

Serves 2
Ingredients
1 Medium Eggplant/Brinjal
1 Medium Onion - finely chopped
4 Cloves Garlic
2 Medium Tomato - chopped
1 Cup Hung curd
1 + 1/2 Teaspoon Salt
1 Teaspoon Kacha Masala
1/2 Teaspoon Chilly Flakes
1 Teaspoon Sugar
2 Tablespoon Oil 
Oil as required for frying the eggplant/brinjal slices
1 Tablespoon Coriander leaves - finely chopped

Method

Slice the brinjal in roundels and then in four parts. Rub a teaspoon of salt on both sides of the eggplant pieces, keep it in a strainer for an hour atleast. After an hour wash the brinjal pieces well and pat them dry.

Whisk the hung curd and chilly flakes till smooth. Keep aside.
Fry the brinjal slices in little oil, till brown on both sides. Keep them aside. 
Blend the tomatoes and garlic to a smooth puree. Keep aside. 
In a deep pan / kadai heat oil, add onion and saute till brown. Add the coriander leaves, blended tomato puree, salt  and Kacha Masala , and fry till oil separates.  Add sugar, a cup of water , take  the pan aside and add half of the whisked hung curd, mix well.  Place the pan again on low flame, stirring continuously till it comes to a boil, cover and let it cook again till oil separates.   Arrange the brinjal slices in the gravy, cover and cook or a minute for two only.

Serve hot with the remaining hung curd and enjoy with roti, phulkas or parathas.

Labels: Brinjal, Eggplant, Side Dish, Vegetables, Kacha Masala, Improve Cooking Challenge, Main course, Serves Two

Improv Cooking Challenge: August 2021

Eggplant and Tomatoes

Classic Moussaka from Palatable Pastime
Fried Eggplant Curry from Sneha's Recipe
Catalan Escalivada from Culinary Adventures with Cam
Mirza Ghasemi - Vegan Version by Magical Ingredients
Eggplant and Tomato Tian byA Day in the Life on the Farm
Eggplant Prosciutto Caprese Panini from Cookaholic Wife

Aloo Bhendi Fry - No Onion, Garlic & Tomato

Bhendi is also known as lady’s finger or okra. In South East Europe it is known as bamya/bamija. Aloo is potato in English. In this sabzi there is no onion, garlic and tomato, it's dry sabzi, goes well with chapatti or dal rice, quick and easy to make. Choose small tender bhendi for this recpie, small ones have less seeds.

Ingredients

2 Medium Aloo/Potatoes - cut into small cubes
250 Grams Small Tender Bhendi/Okra
1 Teaspoon Red Chilli Powder or to your spice level
1½ Teaspoons Coriander Powder
½ Teaspoon Turmeric Powder
1 Tablespoon Lemon Juice
½ Teaspoon Garam masala
A Sprig Curry Leaves
3 - 4 Tablespoons Oil
1 Teaspoon Mustard seeds
A Pinch Asafoetida
Salt to Taste

Method

Wash and pat dry the bhendi with a cloth. Chop off the top and tail, then, cut them in small pieces on a slant.
Peel and cut the potatoes in small cubes.
In a frying pan heat two tablespoons oil. Add the bhendi and keep stirring till the stickiness is gone. Cook till soft on medium low flame. 

When cook, remove them on to a plate.
In the same frying pan heat the remaining oil, add the mustard seeds when they crackle add the asafoetida and curry leaves, give it a good stir then add cut potatoes and fry till nice and crisp. Now add all the dry spices and fry well for about 2 minutes , add the bhend, lemon juice and salt mix well. Let this cook on medium low flame for 2 - 3 minutes, stirring in between. Making sure that it does’nt burn. Switch off the flame and serve. 

Enjoy this sabzi with dal rice or chapatti.

Labels : Bhendi, Okra, Sabzi, No Onion No Garlic, Vrat, Jain food, Side Dish, Indian Style

Baked Feta Pasta (Viral TikTok Recipe)#BakingBloggers

This dish is made pasta with cherry tomatoes, lots of basil and feta cheese , when baked is creamy, delicious. This pasta recipe has taken the culinary world by a storm! It's so easy to put together and is the perfect dish for weekend dinners and the whole thing is done in about 45 minutes with not much of chopping and washing of many dishes!

I wanted to make this recipe for a long time, but, some how because of too many restrictions on timings of stores being kept open, it's not easy to get many ingredients.

Serves 3 as a complete meal
Ingredients 
500 Grams Cherry Tomatoes
1 Small Onion - sliced
3 Big Garlic Cloves - finely chopped

½ Cup Olive Oil
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Italian Seasoning
1/4 Teaspoon Red Chilly Flakes
200 Grams Feta Cheese
225 Grams Dried Pasta - of your choice
A handful of basil leaves- cut into chiffonades

Method

Place cherry tomatoes, onion, and garlic cloves in a baking Pyrex dish in a single layer. Drizzle 1/3 cup of olive oil on it.
Season with sea salt, black pepper, chilly flakes, fresh basil chiffonades and Italian seasoning, give it a good mix.

Make some space in the center of the dish, place the block of feta cheese, drizzle the remaining olive oil on it. Cover the dish with a foil and bake in the preheated oven 180°C for 35 minutes, you will see the tomatoes are bursting and bubbling.

While the dish is baking, let's boil the pasta as per the package instructions . Drain, reserve about a ¼ cup of the starchy pasta water, if needed later ( I did not use it).

After 35 minutes, remove the baking dish from the oven.
The tomatoes would have burst open and the cheese should be soft and melty. 

Mash the cheese and tomatoes with the help of a fork or spatula, then mix everything together. 

Add the cooked pasta and roughly torn basil leaves.
Toss gently until the pasta is evenly coated with the creamy sauce.

It 's creamy and cheesy comfort food. 
Labels: Baked, Pasta, Cherry Tomatoes, Feta Cheese, Baking Bloggers, Pasta & Noodles, Main course,Side Dish

#BakingBloggers

Tomatoes and Fresh Basil

• • Baked Gnocchi With Tomatoes and Basil by Magical Ingredients
  • Baked Feta Pasta by Sneha's Recipe
  • Savory Cherry Tomato, Basil, & Feta Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Sourdough Pizza "Baked" on the Grill by A Day in the Life on the Farm
  • Thai Tomato Basil Baked Chicken by Palatable Pastime
  • Toasted Eggplant Crust Mini Pizzas by Food Lust People Love
  • Tomato and Goat Cheese Tarts by Karen's Kitchen Stories

Prawn & Onion Stir Fry#FishFriday

It’s a great dish if you want to rustle up something on the spur of the moment. Just defrost the prawns and rest of the preparation is done in 10 minutes.

Serves 2
Ingredients 

250 Grams Prawns - I used frozen
1 Small Capsicum - sliced
2 Large Onions - sliced
1 Small Potato - sliced into roundels
3 Green Chillies - de seeded & slit
1 Teaspoon Red Chilly Powder  
½ Teaspoon Garam Masala Powder 
¼ Teaspoon Turmeric Powder  
Salt To Taste  
2 -3 Tablespoons Oil

Method

Heat oil in a pan add onions, green chillies, and fry till the onions are translucent and soft. Add all the spice powders and sliced potato, fry for a minute or two. Let the potato cook till they are done but firm. Add in the prawns and sauté to coat the prawns with the spices, add salt to taste, capsicum and let the prawns cook till done for about 4 -5 minutes only. Garnish with coriander leaves and a dash of lemon juice. This goes really well with chapattis, paratha or with dal and rice. 

Enjoy!!  

Labels: Seafood/Fish, Stir Fry, Prawns, Serves Two, Side Dish, Fish Friday

• 
  Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
Fish Friday June 2020 -Canned , Frozen or Pouched Seafood 

• Culinary Adventures with Camilla is plating an Ensalada de Atún y Pimientos
• A Day in the Life on the Farm is serving up Linguini with White Beans and Tuna 
• Sneha's Recipe cooked up Prawn and Onion Stir Fry
• Food Lust People Love made some Red Pesto Linguine 
• Palatable Pastime is giving us a Tea Room Tuna Salad Plate
• Karen's Kitchen Stories is ladling out a Smoked Salmon Bisque 
• Making Miracles shares her recipe for  Tuna Patties

Fluffy Omelette#Foodieextravaganza

We all make this basic egg omelette at home with some slight here and there variations but this recipe would help you make an epic classic fluffy omelette which kids and your family are just going to simply love it! . This fluffy omelette works well as a main course for brunch or breakfast along with sausages, veggies, and toast! To make this omelette it's the technique is what matters the most.

Serves One
Ingredients
2 Large Eggs - yolk & whites separated
½ Tablespoon + ½ Tablespoon Butter
Salt & Black Pepper powder to taste

Method

Separate the egg whites and the egg yolks in two separate bowls.

Whisk the egg yolks until they become homogenous and pale in color. Add in the salt and black pepper powder, mix it well. Set aside.

Transfer the egg whites to a large bowl and whisk with an electric beater until they start to become fluffy and continue to whisk till they triple in size and become white with soft stiff peaks.

Carefully fold the egg yolks into the egg whites until fully incorporated.

Heat a medium nonstick frying pan with ½ tablespoon butter, pour the egg mixture, cover the pan with a lid. Cook over medium low flame until bottom of omelet has set, about 4 - 5 minutes and the omelette puff's up. 

Then lift up the sides of the omelette and drop the remaining ½ tablespoon of butter underneath and rotate the pan so that butter spreads to all sides of the pan. Cover the pan and cook for another 3 - 4 minutes, or until the top of the omelet has set (to check if its cooked or not, touch the upper surface of the omelette, if they are done they won't stick to your fingers). Remove the pan from the heat.

Fold the omelette onto a plate and Enjoy!

My Notes

This Omelette is like a souffle.. it does sit down as it starts cooling.

Labels: Foodie Extravaganza Party, Egg, Omelette, Asian Cuisine, Main course, Side Dish, Single Serving, Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.See all the other recipes for today's Foodie Extravaganza

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Check out the other #FoodieExtravaganza recipes this month! 

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Brown Sugar Seasoned Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals

Meat Chilly Fry#SundayFunday

My Mother would make this meat chilly fry for us whenever the gravy was over and meat pieces left. We loved this and would wait when meat would be leftover enjoy this chilly fry. 

Ingredients
1 Medium Potato - cut into thin slices
1 - 2 Red Or Green Chilly - slit
¼ Teaspoon Garam masala
¼ Teaspoon Turmeric powder
1 Teaspoon Bottle Masala - can use Red chilly powder
1 Cup Leftover Meat Pieces - Mutton or Beef
1 Large Onion - thinly sliced
1 Tomato - finely chopped
Salt to taste
2  Tablespoons Oil

Method 

In a pan heat oil add sliced onions and sauté till translucent, then add the slit green chillies, potato and turmeric, sauté for a minute, cook on low flame till the potato is nearly done (do not cover the pan or else the onions will soften). Now add tomato, bottle masala and meat fry till the tomato is mushy. Once the tomato is mushy, add the garam masala powder and mix well. 

Sprinkle coriander leaves and Enjoy!!

Labels: Meat, Mutton, Beef, Onion, Tomato, One Pan Dinners, Side Dish, Main course, Sunday Funday

Welcome to another Sunday Funday. Our theme this month is Childhood Favorites. Our host is Stacy from Food Lust People Love. 

• Chili Mac from A Day in the Life on the Farm
• Ham and Mushroom Breakfast Burritos from Making Miracles
• Homemade Lorna Doone Cookies from Culinary Adventures with Camilla
• Homemade Wonder Bread from Karen's Kitchen Stories
• K-Mart Sub Sandwiches from Palatable Pastime
• Kempakki Dosa from Sizzling Tastebuds
• Meat Chilly Fry by Sneha's Recipe
• Meatballs with Mushroom Gravy from Amy's Cooking Adventures
• Mum's Buitoni from Mayuri's Jikoni
• Scratch Spaghetti Os with Meatballs from Food Lust People Love

Asparagus With Cheese Sauce#Baking Bloggers

This baked asparagus in cheese is a simple vegetarian starter or side dish that's delicious to enjoy. This is so quick to make, you can also assemble it in advance if you are serving for a party, just before you guest arrive pop this into the oven.. ta da.. a beautiful side dish is ready.

Serves 2

Ingredients
150 Grams Asparagus
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
2 cups Milk
1 Teaspoon English mustard
A splash of Worcestershire sauce
200 Grams Grated Cheddar Cheese,
Salt & Pepper to taste

Method
Preheat oven to 180°C .
Grease an oven proof dish.

Blanch the asparagus in salted water, remove and place in a bowl of ice cold water with ice cubes. When cold, drain and place in the greased dish.Melt butter in a pan, add the flour. Cook, stirring for a few minutes till it turns light brown and the flour is cooked. Don’t brown it too much. Slowly whisk in the milk to form a smooth sauce. Add the mustard and Worcestershire sauce.

Season with salt and pepper and add in a half of the cheese, mix it well and pour over the asparagus. Sprinkle the remaining grated cheddar cheese on top. 

Place the dish in a preheated oven and bake until cheese is golden brown and bubbling, about 10-15 minutes. 

Enjoy this warm.

Labels: Baked, Asparagus, Casserole, Main course, Side Dish, Cheese Sauce, Baking Bloggers, Serves Two, Vegetarian 

Baking Bloggers

Springtime Asparagus

• • • Pancetta and Asparagus Tarts by Karen's Kitchen Stories
    • Asparagus and Ham Quiche by A Day in the Life on the Farm
    • Cheesy Garlic Roasted Asparagus by Making Miracles
    • Goat Cheese Chicken with Asparagus by Palatable Pastime
    • Asparagus and Mushroom Quiche Tart by Sid's Sea Palm Cooking
    • Garlic Browned Butter Parmesan Roasted Asparagus by Food Lust People Love
    • Asparagus With Cheese Sauce by Sneha's Recipe
    • Minty Roasted Asparagus Vegan Pesto by Magical Ingredients

Indo Chinese Style Chilly Omelette Stir Fry

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish.

Serves 2 -3 
Ingredients
4 Large Eggs
¼ Teaspoon pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoons Oil
For The Sauce
3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small onion - cut into cubes  
1 Small capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce 
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar

Method

Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour  little of  the egg mixture to make a thin omelette. 

While the omelette is still not cooked completely, roll it gently into then center 

Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.  

Do this process till all then egg mixture used.  Make a thick roll.

Cut it from the center , see the layers!!

Then into cubes.  Keep aside.

In another pan heat oil  add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced  onions and capsicum. Continue to sauté on the high flame. Add  all the  sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the  egg pieces into the sauce and mix it so that the y are coated with the  sauce.

Finally add some finely chopped  spring onion green and serve hot.  Enjoy!!

Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine

Air Fryer Sweet Potato Chips#MultiCookerMonday

Air Fryer Sweet Potato Chips are fried the healthy way. 
These can cook without the oil but they don't get crispy as they do with  a tad bit of oil and the seasonings stick much much better too.

Slice to the thickness that you like (the cooking time will vary accordingly). I used my v slicer to get them nice and thin.
Ingredients
2 Medium Sweet Potatoes - thinly sliced into roundel's
1 Teaspoon Olive oil
1 Teaspoons chili powder
1 Teaspoon Chaat Masala
½ Teaspoon Salt

Method

Thinly slice the sweet potatoes. 
Toss in a bowl with the oil so that each sweet potato slice is lightly coated. Use your hands to mix them well.
Mix the chaat masala, chili powder and salt into the bowl.
Sprinkle the seasoning mix over the sweet potatoes and toss so that each slice has seasoning on it. 

They are lightly coated as in the photo above.

Lay sweet potatoes in a single layer in the air fryer basket touching or overlapping a tiny bit. If you have a stirring arm in your air fryer that has to be removed.

Air Fry at 180°C for 15 - 18 minutes at depending on how thin your slices are. Mine was done 18 minutes.  Half way through the cooking time I turned the sides of the sweet potatoes or
shake the basket to get them off the air fryer bottom.

When done remove chips to a cooling rack and let them cool. They will get crispier as they cool.

Store in an airtight container.  Enjoy!!

I served them with Wasbi Prawn as an appetizer.

My Notes

After the Sweet Potato Chips chips have cooled, they get crispier. Store them in an airtight container. They stay good for 4 to 5 days.

If you want them more crisper than keep them for another 4 -5 minutes, keep check after 2 minutes or else they will burn.

Labels : Multi Cooker Monday, Sweet Potato, Chaat Masala, Chips, Snacks, Air Fryer, Red Chilly Powder, Gluten free, Healthy, Vegan, Appetizer, Side Dish, Paleo 

• 15 Bean Soup (Instant Pot) by Palatable Pastime
• Air Fryer Chicken Nuggets with Two Dipping Sauces by Karen's Kitchen Stories
• Air Fryer Sweet Potato Chips by Sneha's Recipe
• Crockpot Dressing by Veggies First Then Dessert
• Instant Pot Bolognese from Making Miracles
• Instant Pot Navy Bean and Smoked Turkey Soup by A Day in the Life on the Farm
• Sous Vide Crème Brûlée from Food Lust People Love