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

Three Sisters Soup-Native American#EattheWorld

This is a delicious vegan and gluten free soup. I have seen so many recipes of this with poultry, but, decided to skip it. We had this as our light dinner wholesome meal.

Serves 2
Ingredients
½ Cup Packed Roasted Red Pumpkin Puree
1 Small Onion - diced
1 Teaspoon Olive Oil
3 Cloves Garlic - chopped
½ Teaspoon Dried Thyme - I used Fresh Thyme
¼ Teaspoon Black Pepper
A Dash Smoked Paprika Powder
¼ Teaspoon Oregano
½ Cup Tomato Puree
½ Cup Fresh/Frozen Corn Kernels
1 Cup Boiled Pinto Beans
1 Bay Leaf
750 ML Vegetable Stock
Salt to taste
1 Tablespoon Chopped Cilantro Leaves With Tender Stems

Method

Slice the pumpkin in half and scoop out the seeds, then roast at 200°C in a Air fryer for about 20 minutes at . Allow to cool once soft, then scrape out the flesh. Blend until totally smooth (you can use a food processor or blender).

In a large pot heat oil over medium heat sauté onions and garlic until brown. Pour in the stock bay leaf, oregano, thyme, and black pepper, tender coriander/cilantro stems, corn, pinto beans, pumpkin and tomato puree, bring this to a rolling boil. Reduce the flame to low, cover with a lid and allow it to simmer for about 18 to 20 minutes, stirring in between. Add a dash of paprika and coriander leaves. Taste for salt, give it a good stir.

Serve hot..

Labels: Soup, Native American, Eat the World, Corn kernels, Pinto Beans, Vegan, Gluten free, Main course

Check out all the wonderful Native American dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sneha’s Recipe: Three Sisters Soup-Native American 

Magical Ingredients: Succotash 

A Day in the Life on the Farm: Celebrating the Algonquin Indian Tribe with 

3 Sisters Casserole Skillet 

Amy’s Cooking Adventures: Wild Rice, Squash, & Corn Soup 

Culinary Adventures with Camilla: Purple Corn and Api Morado 

Cultureatz: Indian Navajo Taco with Fry bread

Copy Cat Domino's Zingy Paneer Parcels#BreadBakers

Zingy parcel is the most wanted side dishes especially by the kids from the time it made its entry in the menu of Dominoes. It is zingy, tasty, spicy puffed pastry which is filled with delicious paneer filling and seasons with lots of pizza seasonings. It’s basically the Indian version of the Italian pizza just its shape is like a pocket with yum fillings. 

I have already made Harissa Paste  and it has mayonnaise to give it the creamy texture.

Makes 8 Parcels
Ingredients

For the Bread Dough
120Ml+ Warm Water
2 Teaspoons Sugar
1 Teaspoon Instant Yeast
200 Grams All Purpose Flour
1½ Tablespoon Milk Powder
½ Teaspoon Garlic Powder
1 Teaspoon Salt
2 Teaspoons Olive Oil

For The Creamy Harissa Sauce
3 Tablespoons Harissa Paste
1/3 Cup Mayonnaise
For The Masala Paneer
100g Paneer - cut into  tiny cubes
¼ Teaspoon Turmeric Powder,
¼ Teaspoon Red Chilly Powder
¼ Teaspoon Garam Masala,
¼ Teaspoon Salt
¼ Teaspoon Kasuri Methi,
¼ Teaspoon Ginger Garlic Paste
½ Teaspoon Garlic Butter - for brushing
50 Grams Mozzarella Cheese
Cornmeal flour for dusting the work surface
Pizza Seasoning & Chilly Flakes - optional
Method

Take a medium bowl. Pour little lukewarm water, add salt, sugar, yeast. Mix well and keep it aside for 5 minutes. Now, add flour, garlic powder and knead the dough nicely. Adding little water at a time to make a soft dough. Take this on to a work surface and knead it well till forms a smooth and soft dough
Place it oil in a greased bowl and keep it covered with a cling wrap till it doubles in volume.
Let's Prepare The Stuffing

In a bowl add the paneer and all the spices, oil and give it a mix. Marinate it for an hour. 

After an hour take a non stick pan place in it on high flame and cook for 2 -3 minutes.

For The Creamy Harissa Sauce

Combine the harissa paste with the mayonnaise and mix well.

Creamy Harissa Sauce is ready. 

To Make The Zingy Parcel

Once the dough has risen. Take it on to a dusted work surface  and flatten it with your hand, Now roll it into a circle, about ¼ thick. 

Cut it into 8 equal triangles. 

Take one triangle and stretch the two ends a little. Then place just a level teaspoon of creamy harissa sauce ( not more than that or else while baking the sauce will leak out) and spread it a little

place cubes of paneer, a teaspoon of mozzarella cheese. Brush all the ends of the triangle with water.

First pinch both the end of the triangle and

the third end to make a parcel. Like wise make all and place them on a greased baking tray.

Brush them with melted garlic butter. Don’t brush on the sides. Cover it with a damp cloth and let them rise for 15 - 20 minutes.

Bake them in a preheated oven at 200°C for 12 minutes then change the sides of the tray and bake it again for 5 - 7 minutes till they are golden on top. As soon as they are out of the oven brush them with melted garlic butter and sprinkle pizza seasonings and chili flakes.       

                            

 Take them out on to the wire rack to cool. 

Enjoy these super soft Zingy Parcels...yum yum.

These went to my sister in law's house for the rosary, these are for the vegetarians. Do try, these went like hot cakes.

Labels: Breads, Bread Bakers, Spicy, Stuffed Bread, Paneer, Breakfast, Snack, Harissa Paste, Mozzarella Cheese

Welcome to Bread Bakers! This month, our theme is Spiced Savory Breads and our host is Renu of Cook with Renu.

• Cheddar Smoked Paprika Soda Bread by Food Lust People Love
• Copy Cat Domino's Zingy Paneer Parcel by Sneha's Recipe
• Everything Bagel Biscuits by Palatable Pastime
• Flourless Quinoa Vegetable Muffins by Cook with Renu
• Rosemary, Sage, and Wild Rice Levain by A Messy Kitchen
• Spicy Onion Buns by Ambrosia
• Spiced Up Potato, Turmeric, and Oat Bread by Magical Ingredients
• Sourdough Focaccia with Italian Herbs and Spices by A Day in the Life on the Farm
• Swedish Rye Bread (Limpa) by Karen's Kitchen Stories
• #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Oven Roasted Corn On The Cob#BakingBloggers

I love having roasted corn on a charcoal fire, this is a famous street food in India. But as we age and have dental problems, enjoying these charcoal fire corns is not possible. But do not fret, here is a easy and yet delicious solution to enjoy your favorite street food. Oven roasted corn on cob, so juicy and delicious, with nimbu and mirch marke...yum... After making these oven roasted corn, you find this better than the charred ones on street carts. Buy tender corn, keep the tightly wrapped leaves called the husk intact.

Ingredients
2 Ears Fresh Tender Corn
1/4 Teaspoon Each Salt and Red Chilly powder
Half a Lime

Method
Preheat oven to 180°C for 15 minutes with both the elements on. 

Wash the corn skin well and keep it aside.
Place corn husks directly on the oven rack and roast for 40 minutes or until corn is soft. Let it sit in the closed oven for 10 minutes. 

After 10 minutes remove it out. 

Wear gloves and then peel the corn husk, the silk threads too come out very easily.

Mix the chilly powder and salt, dip the cut lime into this mix and apply it on the corn.

Enjoy!!

Eating this juicy corn.. yum .. yum. 
Labels: Baked, Oven Roasted, Corn On Cob, Red Chilly Powder, Salt, Lime, Healthy, Gluten free, Vegan, Oil Free, Snack    

• Baking Bloggers: Baking with Sweet Corn
  
  
  • Bacon Corn Puddings by Food Lust People Love
  • Baked Corn Pudding by A Day in the Life on the Farm
  • Breakfast Strata with Corn and Chiles by Karen's Kitchen Stories
  • Corn and Pepper Medley Pierogi Casserole by Sid's Sea Palm Cooking
  • Oven Roasted Corn on the Cob by Sneha’s Recipe
  • Street Corn Baked Empanadas by Magical Ingredients
  • Taco Noodle Hot Dish by Palatable Pastime

Dum Chicken Rum Biryani#SundayFunday

This is super delicious and makes a complete meal. The rum gives a delicious taste to this biryani, try it and you will definitely love it. It's not spicy but yum!! I have added potatoes, since for me biryani is incomplete with potatoes, I love them in biryani.

Serves 3 as a complete meal 

Ingredients
For the Chicken Marination
420 Grams Chicken Pieces Biryani cut - I used 2 Large Legs
100 Ml Rum 1 Cup Yogurt - whisked
1 Tablespoons Lemon juice
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
1 Teaspoon Heaped Red Chili powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
Orange color pinch 
1 Green Chilly - chopped 
½ Cup Fried Onion/Brista
¼ Cup Coriander leaves - reserve
¼ Cup Mint leaves 

¼ Cup Oil
For the Rice
275 Grams Basmati Rice 

2 Teaspoon Heaped Salt or To Taste
Whole Mixed Spices
1 Brown Cardamom
2 Green Cardamoms
1 Bay Leaf
5 Black Peppercorns
1 Stick Cinnamon
3 Cloves
½ Teaspoon Shahjeera 
Other Ingredients
¼ Cup Fried Onion/Brista 
½ Teaspoon Saffron Stradnds - Mix the strands in ¼ cup Milk
2 Medium Potatoes - cut into Big pieces - Optional 
2 Tablespoons Ghee/ Butter 
¼ Cup Mint leaves 
¼ Cup Coriander leaves

Method 

In a large bowl take chicken, and all the given ingredients under marination and mix very well, Keep it to marinate for at least 2 hours in the refrigerator.

Wash and soak the basmati rice for 15 minutes. In a large pot/vessel water, salt and all the whole spices bring to boil add the rice and cook the rice till it is half done /cooked drain the water.  

In a heavy bottom pot/ vessel add 2 tablespoon oil and ¼ cup water, add the chicken. top it with the potatoes, sprinkle a little coriander and mint leaves. 

Now spread the half cooked rice, sprinkle the remaining mint leaves, onion brista, saffron color 

Seal it with a foil, cover with a lid with dough Place a cast iron tawa/girdle on high flame and place the pot on it and cook on high flame for 12 minutes. Then reduce the flame to low and let it cook for 40 minutes. After 12 minutes then again make the flame to medium high and let it cook for 3 minutes. Switch off the flame and let it remain on the hot tawa for another 10 - 15 minutes. 

Here is ready!!

Perfectly done, it not burnt at the bottom.

Serve hot with Raita.

Enjoy.. it's super delicious!!

Labels: Biryani, Chicken,  Rum, Sunday Funday, One Dish Meal, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah of Making Mircales, the theme is Cooking with Beer/Alcohol.

• Autumnal Spinach Salad with Beer Vinaigrette by Amy's Cooking Adventures
• Braised Pork with Dunkel Bier Gravy by Palatable Pastime
• Dum Chicken Rum Biryani by Sneha's Recipe
• Irish Beef Guinness Stew by Culinary Adventures with Camilla
• Slow Cooker Beer-Braised Pot Roast by Making Miracles
• Spicy Beer Shrimp Potatoes by Food Lust People Love
• Whole Wheat Beer Pretzel Nuggets by A Day in the Life on the Farm