Brinjal And Tomato Chutney#SundayFunday

My hubby does not enjoy eating brinjal, made this pickle and its was relished. He did not know this chutney was of brinjal.

Ingredients
1 Long Eggplant - sliced
2 Red Dry chillies
1 Small Onion - chopped finely
1 Tomato - chopped finely
2 Cloves Garlic - chopped finely
1 Tablespoon Oil + 1 teaspoon
1/4 Teaspoon Mustard seeds
1/2 Teaspoon Urad dal
A Spring Curry leaves
1 Button Red Chilly
Salt to taste
Method

Heat pan with a tablespoon of oil. Add red chillies fry them till crispy .. take it out and keep it aside. In the same pan add garlic and fry till they are slight brown in color. Add onion and fry till they are transparent. Add tomato and fry till they are mushy. Remove and keep aside

Drain the water from eggplant and add them to the pan. Fry till they are cooked. Switch it off and let it cool down.

Grind the chillies first. Then add rest of mixture and grind to smooth paste adding just a teaspoon of water add salt and blend again. Transfer it serving dish

Heat the pan add a teaspoon of oil. When oil is hot add mustard seeds and let it pop. Add urad dal and curry leaves and red chilly. Fry till brown in color. Pour it over the chutney. 

Serve this dosa or dal rice .. it taste yummy.

Labels: Chutneys & Dips, Brinjal, Tomato, Eggplant, Aubergine, Baigan, Indian, Condiments, Sunday Funday 

• Cook with Renu: Air Fryer Eggplant Pizza (Aubergine or Brinjal Pizza)
• Sneha's Recipe: Brinjal and Tomato Chutney
• Mayuri's Jikoni: Dahi Baingan
• Karen's Kitchen Stories: Eggplant Gratin
• Food Lust People Love: Griddled Eggplant Salad
• Culinary Cam: Grilled Eggplant, Tomatoes, and Burrata Platter
• A Day in the Life on the Farm: Melitzanosalata (Greek Eggplant Dip)
• Palatable Pastime: Szechuan Eggplant  

Quick Potato Instant Sambar - Without Dal#AlphabetChallenge

Sambar is one of the staple dish in a South Indian house. of all time. It pairs well with dosa, idly and even rice. I have posted few recipes on my blog. You can check all of them below. This Quick Potato Instant Sambar made without Dal is an easy recipe to try when you don't have that much time on hand or other vegetables.

Ingredients 3 - 4 Baby Potato – cut into halves
1 Small Onion – cut into four parts
1 Medium Tomato – – roughly chopped
2 Green Chillies – slit and de seeded
1½ + 1½ Homemade Instant Sambar powder
1 Teaspoon Heaped Tamarind - soaked in warm water
1 Teaspoon Jaggery or Sugar
1 Teaspoon Level Salt or to taste
A Sprig Curry Leaves
1 Tablespoon Chopped Coriander leaves
1 Tablespoon Oil
For The Tadka/Tempering

2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
2 Whole Dried Red Chillies
A Pinch Asafoetida
A Sprig Curry leaves

Method 

Heat a pot with a tablespoon oil, add in potato, tomato, onions, green chillies, 1½  tablespoon Homemade Instant Sambar powder, mix well. Add 600 Ml  water and bring it to a rolling boil, cover, reduce the flame to low and let it simmer it for 20 to 30 mins till the potato is cooked. When the potato is cooked add the remaining  1½  tablespoon Homemade Instant Sambar powder, tamarind pulp, salt and jaggery and add water to adjust the sambar consistency.  Mix well and simmer for 5 minutes so that the flavors can marry. 

If at this stage you feel the sambar is watery, just mash one piece of potato, this will thicken the gravy when it slightly cools. 

For  The Tadka/Tempering

Heat oil  in a tadka pan, add in mustard and cumin seeds when they crackle add, whole red chilly , the asafoetida and mix well, add the curry leaves and take off flame.  Wait for a minute then add just ½  teaspoon Kashmiri red chilly powder , to give a nice color to the sambar. 

Pour this over the sambar and cover with a lid so that flavors can blend.  After 5 minutes, mix it lightly, add in coriander leaves. 

Serve with rice or idli or dosa.

Labels: Sambar, Instant Sambar Masala Powder, South Indian, Potato, Vegan, Gluten free, Vegetarian, Main course, Breakfast, Brunch, Idli, Dosa, Alphabet Challenge

A Day in the Life on the Farm: Asian Quinoa Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Taco Ravioli with Queso Fresco
Food Lust People Love: Cointreau Glazed Orange Quick Bread
Jolene’s Recipe Journal: Loaded Quinoa Breakfast Bowl
Palatable Pastime: Quebecoise Pommes Persillade
Culinary Cam: Quesabirria Tacos
Magical Ingredients: Queso Paratha
Sneha’s Recipe: Quick Potato Instant Sambar - Without Dal
A Messy Kitchen: Quinoa Crunch Bars
Mayuri’s Jikoni: Quinoa Paniyaram
Blogghetti: Sheet Pan Quesadillas
Karen’s Kitchen Stories: Whole Wheat Quinoa Bread 

Eggless Fruit & Nut Chocolate Banana Loaf#BreadBakers

This a soft moist decadent no butter no egg banana loaf. A decadent chocolaty loaf. Perfect for picnics or kid's lunch box.
Ingredients
Dry Ingredients
1½ Cups All Purpose Flour
½ Cup Caster Sugar
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda ¼ Teaspoon Salt
Wet Ingredients
2 Overripe Bananas
½ Cup Yogurt
¼ Cup Oil
¼ Teaspoon Vanilla Extract
Other Ingredients
100 Grams Fruit & Nut Chocolate - cut into small pieces

Method

Sieve all the dry ingredients in a bowl. Add half of the chocolate pieces mix and keep aside.
In a large blender jar add all the wet ingredients blend it smooth.
Add it to the dry ingredients and mix it with a spatula, do not overmix the batter.

Pour it into a greased and lined loaf pan. Level the batter and add the remaining chocolate pieces, press them lightly and bake in preheated oven for 40 - 45 minutes at 180°C. 

After 40 minutes do a toothpick test to check if it comes out clean. 

Cool it on a wire rack. 

When completely cooled slice and enjoy!!  Enjoy!!

Here are more delicious yet super easy to make Banana recipes for you. 

Mangalore Buns
Coconut Flour Banana Bread - Gluten & Sugar Free

Spelt Banana Bread Banana Nut Bread
Sourdough Banana Appe
Banana and Chocolate Chip Flower Cake
Dulce De Leche Banana Cake

Chocolate & Banana Pancake

Labels: Breads, Bread Bakers, Quick Bread, Chocolate, Banana, Eggless, International Cuisine

                                                



#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 of 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. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Picnic Bread.

• Baked Whole Wheat Kachori by Cook with Renu
• Checkerboard Rolls by Passion Kneaded
• Cheddar and Herb Loaf by Palatable Pastime
• Easy Sourdough French Country Bread by Karen's Kitchen Stories
• Eggless Fruit & Nut Chocolate Banana Loaf by Sneha's Recipe
• Garlic Herb Fan Rolls by A Messy Kitchen
• Hushpuppies by A Day in the Life on the Farm
• Niçoise Picnic Squares by Food Lust People Love
• Schiacciata all'Uva by Culinary Cam  

Vegetable & Paneer Sizzler#SundayFunday

Sizzlers are a favorite with my friends, as they are complete meal and sizzling hot, with tikkis, rice, stir-fried vegetables, French fries, and noodles etc. Sizzlers are a complete meal and healthy too. This vegetable sizzler is one of those recipes that are really simple to make at home. Do try it this!

The rice pulao and potato tikki is made by my friend.

Ingredients
For the Marination
200 Grams Firm Paneer/Cottage Cheese - cubed
Salt to taste
2 Tablespoon Milk
½ Teaspoon Heaped Black Pepper Powder
Other Ingredients
½ Cup Corn Flour
½ Teaspoon Baking Powder
For The Sauce
1 Tablespoons Oil
½ Tablespoon Minced Garlic
1 Green Chilly - slit
2 Tablespoons Homemade Szechwan Sauce
¼ Teaspoon Red Pepper Flakes
1 Capsicum - sliced
½Tablespoon Corn Flour mixed in ¼ cup water
Method 

Marinate paneer cubes with. milk, salt, black pepper. Thread them on wooden skewers .Keep aside for 30 minutes
In a bowl mix corn flour, a pinch of salt and baking powder, coat each paneer cube in this.
Pan fry the skewers, till golden turning the sides of the skewers.
For The Sauce

Heat oil in a pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce, red pepper flakes and ½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method 

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
1 Packets Egg Noodles
2 Tablespoons Heaped Homemade Szechwan Sauce
½ Cup Noodle Stock
½ Tablespoon Minced Garlic
Salt to taste
1 Tablespoons Oil

Method

Boil the noodles as per packet instructions.
Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , paneer skewers , pulao rice, noodles and potato tikki. Pour the Szechwan gravy over the paneer skewers.

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Asian Cuisine, Sizzler Platter, Vegetarian, Paneer, Noodles, French Fries, Complete Meal, Sunday Funday, Schezwan Sauce, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Complete Meal.  

Culinary Cam: Calamari à la Plancha + Patatas Bravas
Mayuri's Jikoni: Gujarati Thali & Panakam
A Day in the Life on the Farm: Mixed Grill Platter
Amy's Cooking Adventures: Steak Fajitas
Palatable Pastime: Teriyaki Shrimp Sizzler
Sneha's Recipe: Vegetable & Paneer Sizzler
Cook with Renu : Waffle, Pancake, Brownie, and Fruit sizzler

Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread#EatTheWorld

Mupotohayi also known as Chimodho which is basically a form of cornmeal bread which is common in Zimbabwe. It can be enjoyed plain or buttered, jam or marmalade, or a drizzle of honey. Cornbread is the perfect side dish recipe next to mains like chili or fried chicken. But honestly, top a slice of warm cornbread with a pat of butter and drizzle of honey and you don’t need much else.

Serves 8 to 10 servings
Ingredients
180 Grams Yellow Cornmeal
170 Grams All Purpose Flour
1/3 Cup Granulated Sugar
1 Teaspoon Baking powder
½ Teaspoon Baking Soda
½ Teaspoon Pink Himalayan Salt
360 ML Full Fat Butter Milk
75 Ml Olive Oil
25 Grams Butter - melted
1 Large Egg
1 Tablespoon Olive Oil - for the skillet

Method

Preheat the oven to 190°C. Lightly grease a 9-inch round cake pan or cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.
In a separate bowl, whisk together butter milk, oil, melted butter, sugar and egg.
When the oven is preheated, add the oil to the pan and place the pan in the oven to heat for 5 minutes( this will give a crispy bottom).

As the pan is being heated in the oven for 5 minutes, make a well in the center of the flour mixture. Pour the butter milk mixture into the flour mixture and whisk together just until combined. Remove the hot pan from the oven and immediately pour in the batter. (The batter should sizzle!)

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in the pan for 5 minutes. For a crispy crust, remove the cornbread after 5 minutes and let cool on a wire rack.

Enjoy with butter.

My hubby enjoyed this with honey.

Check here for the other Yeasted Corn Bread

Labels: Cornmeal, Skillet, Zimbabwe, Breads, International Cuisine, Eat the World

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

Pandemonium Noshery: Beef Hifiridzi - Zimbabwe Beef and Greens Stew 

Amy’s Cooking Adventures: Beef Hifiridzi (Beef Short Ribs with Greens) 

Culinary Cam : Huku Ne Dovi (Zimbabwean Chicken and Groundnut Stew) 

Sneha’s Recipe: Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread

A Day in the Life on the Farm: BBQ Goat Stew ( Nyama yeMbudz)