Eggplant/Aubergine Pizza

As part of the cooking course assignment I had to get into the nutritional information of "prepared eggplant". I assumed there would be a recipe too and had bought this big chinese eggplant from the grocery store. There was no assignment but I had some leftover pasta sauce and hence decided to put that together with the eggplants to clean out the fridge. I had seen a similar dish in a colleague's lunchbox and decided to have a go at it. It was yummy and gone in minutes.

I made the aubergine two ways this time. 2 slices as below and the remaining I pan fried with Indian spices after seeing this recipe on a friend's blog. Both were delicious.

This recipe boasts of meeting almost all of one's dietary fibre intake for a day while being low on the calorie intake.

Preparation Time : 10 minutes
Cooking time : 40 minutes

Ingredients (serves 1) :

1. 1 large Aubergine/Eggplant
2. 4-5 button mushrooms
3. 1 small sized onion finely chopped
4. 2 cloves of garlic crushed
5. 4 tbsp chopped bell peppers - I did not use this as my pasta sauce was a roasted bell pepper sauce
6. 1/4 cup pasta sauce/tomato sauce - I used Roasted Peppers Dolmio Pasta Sauce
7. A handful of grated cheese
8. Salt to taste
9. Pepper
10. Olive oil - a drizzle

How I made it :

1. Preheat oven at 180 degree C.
2. Slice the eggplants lengthwise with the slices being about a cm thick.
3. Slice the button mushrooms and mix with onions, garlic, pasta sauce.
4. Adjust salt and pepper.
5. Spread atop eggplant slices.
6. Sprinkle with cheese.
7. Place eggplant slices in ovenproof plate/pan.
8. Drizzle olive oil on top of slices.
9. Bake the eggplant slices for 30 minutes.
10. Serve hot

2

Quickie Soup

There are days when you feel like you've eaten a very heavy lunch and are not too hungry for dinner but you still would like to have something light. This quickie soup is just the answer to those tiny rumbles in the tummy.

Preparation Time : Nil
Cooking time : 10 minutes

Ingredients (serves 2) :

1. Vegetable stock - 2 cups - I used the water remaining from boiled chickpeas and some veggies that I had boiled for cutlets.
2. 1 egg
3. 1 dry red chilly broken into two
4. 1 clove of garlic crushed
5. 1/2 tsp vinegar
6. 1 tsp olive oil
7. Salt to taste
8. Pepper to taste

How I made it :

1. In a pan, put in the oil, red chilli and garlic.
2. Turn on heat and fry till garlic starts to turn brown at edges
3. Carefully pour in stock.
4. Add vinegar.
5. Adjust salt and pepper.
6. Let this come to a boil.
7. Beat the egg and pour the egg into the mix while stirring the soup.

Hot, wholesome soup is ready to be served.

1

Kerala Kadala Curry

Both Pras and I are morning people and so I'm always on the lookout for quickie breakfast recipes. I believe breakfast is a very important part of the day and should not be missed. Back in India, it was easier to manage breakfast with idlis, dosas, bread, cereal, oats and the occasional parathas on a weekday. Here, in Auckland, the idli and dosa batter is not available ubiquitously, the breads is quite different from what we get in India and hence the hunt for breakfast recipes is on.
Many people told me about the breakfast biscuits but nah, they aren't to our liking.  For a while I made rawa dosas and ran out of rawa/semolina. It takes some planning to get to the other side of town to purchase "Indian" groceries from the Indian supermarkets.

Anyhow, I decided to experiment and made this kadala curry to be served with thai rice noodles as a replacement for idiyappam. Except for the little bite to the noodles, it went quite well. So here's a big tick to this breakfast item.

Kadala curry is mainly made of chickpeas which are a high source of proteins. Since this recipe calls for the use of a pressure cooker as well as not discarding any of the water used, you should get the full benefits of the protein content. Serving this as an accompaniment to a rice based dish makes it a source of carbohydrates as well.

Preparation Time : 5 minutes if using store bought coconut milk, excluding time to soak the chickpeas
Cooking Time : 30-40 minutes

Ingredients (Serves 4):

1. 1 cup black/dark chickpeas/kadala - washed and left to soak in water overnight
2. 1 bay leaf
3. 1 stick of cinnamon
4. Water to boil the chickpeas
5. Turmeric Powder - 1/2 tsp
6. Salt to taste
7. 1 medium sized onion chopped as finely as you can, need to go to extraordinary lengths
8. 2 green chillis - slit
9. Thick Coconut milk - 1/2 cup
10. A pinch of asafoetida
11. Red chilli powder - 1/2 tsp
12. Coriander powder - 1 tsp
13. Black pepper powder - 1/2 tsp
14. Curry leaves - a stick or two
15. mustard seeds - 1 tsp
16. Oil - 1tbsp

How I made it :

1. In a pressure cooker, put in all ingredients from 1 to 6. The water level should be about 1 inch above the chickpeas.
2. Cook on high for one whistle and then low for 4 whistles.
3. While the pressure releases, in another pan, heat 1 tbsp oil
4. Once the oil is hot, put in the mustard seeds and cover till the mustard seeds stop spluttering.
5. Add the curry leaves and split green chillies.
6. After 30 seconds, add the onions and fry till they turn pink.
7. Add the red chilli powder, pepper powder, coriander powder and asafoetida.
8. After 30 seconds, add the chickpeas and any remaining water.
9. If there is too much water, allow it to boil till the water reduces to required quantity.
10. Add the coconut milk and once it comes to a boil, adjust salt and turn off the heat

Serve hot with idiyappam, appam, puttu or like me thai rice noodles.

7

Kumara and Chickpea Patties/Cutlets

This is one of my own experiments since I got "Down Under". It has been a hit with both friends and hubby alike. The best part - it is easy and Kumara aka Sweet Potato is of really good quality here.

P.S. I am yet to fully settle in to cooking in a smaller kitchen, so please excuse the lazy picture taken with my phone. But I urge you to try this recipe as it tastes really good.

Prepation time : 5 minutes
Cooking time : 10 minutes excluding time to pressure cook the chickpeas and kumara

Ingredients ( For 10 medium cutlets):

1. 2 medium sized Kumara/Sweet potato
2. 1/3 cup boiled chickpeas - soak overnight and boil in salted water, may be 2 whistles on high and 2 whistles on low in a pressure cooker
3. 1.5 tbsp ginger garlic green chilly paste
4. 1/4 cup finely chopped onion
5. 1tsp garam masala powder
6. 1/4 tsp amchur powder
7. Oil for deep frying/shallow frying
8. Salt to taste

How I made it :

1. Boil the kumaras - 1 whistle on high in a pressure cooker will do.
2. Peel and mash the kumaras.
3. Add all the ingredients listed from 3 to 7 and mix well.
4. Lastly add the boiled chickpeas.
5. Shape into cutlets and shallow or deep fry as per preference. When deep frying, please ensure that the oil is very hot else it will just split.

You could serve these as a snack or make sandwiches or use them in pita pockets. Versatile and tasty.

0

Hoki Fish Curry - no coconut

Hoki fish is a part of the backbone of the NZ fishing industry. Unfortunately, it is one of those over fished varieties thanks to the corporate giant McDonalds. Now, though I may feel sad I can not control Pras who is like every other mallu, an ardent seafood lover. We had bought 500g of this beautiful fillet of hoki when we had gone to the super market and since I could not think of eating another sandwich (we've been eating a lot of bread these last few days), I decided to give it a go in fish curry.

I've seen my mother-in-law and co-sister make a similar curry except I did not have the quintessential kodumpuli for it. I used normal tamarind paste that I got at an Indian store here called "Cooking Without Mess" which is kind of true when it comes to extracting the tamarind paste.

Hubby's verdict : "Tript ho gaye baalak" which translates to "I'm content". I keep saying this to him after I have made something that reminds me of my childhood.



Cooking time : 20 minutes
Preparation time : 15 minutes (lesser if you multitask, explained below)
Equipment Required : Mixie if you don't have a mortar and pestle to make the ginger/garlic paste

Ingredients : (Serves 3)

1. 500g fish 
2. 1 large onion
3. 2 large country tomatoes
4. 1 tbsp ginger garlic paste
5. 1.5 tbsp tamarind paste
6. 2 cups of water
7. 1 tbsp red chilli powder
8. 1 tbsp coriander powder
9. 1/2 tsp turmeric powder
10. 1/2 tsp pepper powder
11. 1 tsp fenugreek seeds
12. 1 tsp mustard seeds
13. A few curry leaves
14. 1 green chilly
15. 1 tbsp oil
16. Salt to taste
17. Coriander to garnish

How I made it :

1. Chop the onions fine.
2. Heat oil in a pan. 
3. Add mustard seeds and fenugreek seeks to hot oil. Cover, lower flame and let them stop spluttering
4. Once they stop spluttering, add curry leaves and 1 sliced green chilly.
5. After 30 seconds, add the chopped onions.
6. Lower the flame and get to cleaning the fish. Chop into 2 inch pieces.
7. If you are using fresh ginger and garlic, use your mortar and pestle and smash them well. You could alternately, grind the ginger, garlic, red chilly powder, coriander powder, pepper powder, turmeric powder with a little water. 
8. Once the onions are soft, takes about 5-6 minutes, add the ginger garlic paste.
9. After 30-40 seconds of frying, add the powders and a little water.
10. While this is frying on low flame, chop your tomatoes and add them to the pan.
11. Fry till the tomatoes are well cooked and soft. 
12. Add the tamarind paste in 2 cups of water.
13. Adjust salt. 
14. Let this boil till you can see a kind of froth or oil floating on the top.
15. Put in your fish pieces. Ensure they are well covered with the water. Add more water if required. Cover and cook on low for 5 minutes or until the fish is cooked. Usually fish does not take long to cook. If you want a thicker curry, do not cover. As you can see mine is a little thin.
16. Garnish with chopped coriander leaves and serve hot with rice.

0

Palak Panneer

This has been a long pending one as I keep forgetting to take a picture. Palak panneer is an absolute favorite especially with rotis and the punjabi papad. Now, there are many ways of making palak panneer and I prefer the method which prevents max loss of nutrients. At least I hope that is the case. (wink).

Love the greeeeen in the picture.

Difficulty level : Medium
Equipment required :  Food processor/blender/mixie

Ingredients :

1. 1 large bunch of spinach
2. 4 green chillies - this will make it spicy so adjust accordingly. Also, adjust if the bunch is small.
3. 1 large onion finely sliced
4. 1 large tomato
5. 1/4 cup fresh cream/milk or coconut milk - this is my new find
6. 1 cup panneer cubes
7. 1 tbsp ginger garlic paste
8. 1/2 tsp garam masala powder
9. 1 tbsp + 1tsp  oil
10. 1 stick of cinnamon
11. Salt to taste

How I made it :

1. In a pressure cooker, add washed spinach and green chillies. 
2. Give one whistle. There is no need to add extra water as the spinach leaves water while it cooks. 
3. In another pan, heat 1 tbsp oil and fry the onions till pink.
4. Add the ginger garlic paste and let the raw smell go away. You could also use fresh pieces of garlic and ginger this will anyway be blitzed in the food processor/blender/mixie.
5. Now add the tomatoes and cook till they go soft.
6. Once the onion-tomato mixture cools down, add the spinach mix and blitz the whole thing in the blender/food processor.
7. Heat 1 tsp oil in a pan. 
8. Add the cinnamon stick. 
9. Add the paste and panneer cubes.
10. Mix well. Add the fresh cream or coconut milk. If using milk, check for consistency required. 
11. Adjust salt and add garam masala.
12. Cover and let it bubble for a couple of minutes.
13. Serve hot with rotis and punjabi/sindhi papad.

Myth or fact : A papad takes 14 days to completely digest and get out of the system?

2

Quickie Sandwiches and Trek Grub

So we had planned to go on a trek and since most of New Zealand is protected by a lot of conservation laws, the requirement for the grub was that it had to be packed in hard plastic. Further, to take advantage of the early bird offer on the fuller's ferry to Rangitoto, we had to start from home by 6:30 am. Another thought that had been bothering me from quite a few days now is the fact that I have not been serving any raw veggies/salads. Yes, we do eat a lot of fruits but almost no raw veggies. Hence, decided to buy a pack of mesculun leaves and use them in sandwiches.

Ingredients ( for 4 sandwiches) :

1. 8 slices of multigrain sandwich bread
2. 4 slices of cheese
3. 4 tbsp of mayonnaise
4. 12 chorizo slices - I used 3 in each sandwich
5. 4 handfuls of mesculun leaves or any lettuce that you may prefer
6. Salt to taste
7. Pepper powder to taste.

How I made it :

1. Spread about a tbsp of mayo on half the slices. 
2. Place a cheese slice on the top
3. Next place as many chorizo slices as you like
4. Top with washed mesculun leaves.
5. Sprinkle salt and pepper.
6. Cover with another slice of bread.

The sandwiches were yummy and fulfilling as trek grub. The spicy chorizo was a good fit for the Indian taste.

1

Stuffed Capsicum/Bell Peppers

The Bell Peppers need to be cooked through to really enjoy this dish.The stuffing can be modified as per one's taste. I was inspired to make these again after seeing Sunitha's blog. Sunitha has recently joined the blogging world. Her blog has a beautiful template and she does have an interesting collection of recipes.

Now, stuffed bell peppers are a definite hit if the stuffing tastes great. It's just like most of the other chaat items - samosa, kachori.

partially stuffed bell peppers

All ready to be eaten with dal and roti

Just before they were zapped in the microwave

Equipment used :

• Gas
• Microwave

Time taken :

Preparation time : 10 minutes

Cooking time : 30 minutes including time to boil potatoes

Difficulty  : Easy

Ingredients (serves 4):

1. Green bell peppers/capsicum - 2
2. 3 large potatoes
3. 1/2 cup green peas
4. 1 onion chopped
5. 1 tsp ginger garlic paste
6. 1 tsp oil + a little more to coat on the bell peppers
7. 1 tsp saunf/fennel seeds
8. 1 tbsp kasuri methi
9. 1/2 tsp red chilli powder
10. 1/2 tsp cumin powder
11. 1/2 tsp coriander powder
12. 1 tsp garam masala
13. 1/4 tsp amchur powder
14. 2 tbsp chopped cashew bits (optional)
15. A few raisins chopped (optional)
16. Salt to taste
17. 4 tbsp grated cheese

How I made it :

1. Slice the bell peppers into two lengthwise. Deseed them. These will serve as our cups. Spread oil on the outer side of the cups.
2. Boil the potatoes till completely cooked. 
3. Peel the potatoes and mash.
4. In a pan, heat oil.
5. Add the saunf seeds and kasuri methi.
6. Add the onions once the saunf starts to brown.
7. If using frozen peas, cover with water and zap in microwave for 2 minutes. If using fresh peas, zap for longer.
8. When the onions are translucent, add the ginger garlic paste.
9. When the raw smell goes away, add the green peas.
10. After a minute, add the red chilly poweder, coriander powder, cumin powder, amchur powder and garam masala powder.
11. Adjust salt.
12. Add mashed potatoes.
13. Fry for a minute.
14. Turn off heat. Divide the mixture into 4.
15. Put each part into a capsicum cup. Sprinkle with cheese on top.
16. Zap in microwave on high for 10 minutes, until the skin starts to wrinkle.
17. I optionally placed them after zapping on my hot tawa, which was ready for rotis, for two minutes covered. This helps give it a char enhancing the taste.

1

Tomato Dal

My friend brings this dish quite often and it is mouth-wateringly delicious. It is an amazing way to transform the simple dal.

Tomato Dal with rotis in my newly acquired soup bowls

Ingredients :

1. 1/2 cup toor dal
2. 2 tbsp masoor dal
3. 2 large tomatoes
4. A tiny piece of tamarind
5. 1/2 tsp turmeric powder
6. Salt to taste
7. 1 tsp oil
8. 1/2 tsp mustard seeds
9. 1/2 tsp cumin/jeera seeds
10. 2 tbsp chopped onions
11. 2 pods of garlic crushed
12. A pinch of hing/asafoetida

How I made it :

1. Pick, wash and soak the toor and masoor dal for ten minutes.
2. In a pressure cooker, add the dal, sufficient water, tomatoes chopped, tamarind, salt and turmeric powder.
3. Let this boil for one whistle on high and about 4-5 whistles on low.
4. When pressure releases, heat one tsp oil.
5. Add the mustard seeds and cumin seeds.
6. When the mustard stops spluttering, add the onions and garlic.Fry till onions are translucent.
7. Mix the dals well and add to the tadka. 
8. Garnish with chopped coriander and serve.

We had it with rotis and stuffed capsicum. This recipe is a definite keeper. You can avoid the tamarind, if you don't like the sourness it imparts.

1

Taste of South India - 3 recipes in one post

Horsegram also known as kollu is known to help with weight loss and is also supposed to be very good for women to keep their bones strong. It is generally considered to contribute to body heat.  The last time I had tried a rasam with this gram, it was quite a flop. This time I tried it differently and it came out awesome. What's more nothing is wasted. The boiled gram makes a palya and the water in which it is boiled is made into a rasam. On the side, I also made some beetroot palya.

Beetroot Palya :
Equipment Used : grater, coconut scraper

Difficulty : Medium

Time taken :
Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients : 

1. 2 medium beetroots grated
2. 1 tsp oil
3. 1 tsp mustard seeds
4. 1 green chilly chopped
5. Salt to taste
6. 2-3 tbsp fresh grated coconut

How I made it :

1. Grate the beetroot.
2. Heat oil in a pan.
3. Add the mustard seeds
4. Once they stop spluttering, green chillies and fry for a minute
5. Next add beetroot.
6. Adjust salt.
7. Cover and cook on low heat for 15 minutes, mixing once in a while.
8. Garnish with grated coconut and serve.

Horsegram/Kollu Palya :

Equipment Used : coconut scraper

Difficulty : Easy

Time taken :
Preparation time : Soaking time
Cooking time : 15 minutes to boil + 5 minutes

Ingredients : 

1. 1/2 cup horsegram soaked overnight
2. A pinch of turmeric powder
3. A pinch of asafoetida powder
4. 1 tsp oil
5. 1 tsp mustard seeds
6. Salt to taste
7. 2-3 tbsp fresh grated coconut

How I made it :

1. Boil the horsegram with salted water enhanced with turmeric and asafoetida powders. This takes about 15 minutes. One whistle on high and about 2 whistles on low.
2. When pressure releases, drain and reserve the water. It will be used to make rasam.
3. Heat oil in a pan.
4. Add the mustard seeds.
5. Once they stop spluttering, add the horsegram.
6. Fry for  minute.
7. Add grated coconut. Turn off heat and serve.

Horsegram/Kollu Rasam :

Difficulty : Easy

Time taken :
Preparation time : Soaking time of horsegram
Cooking time : 15 minutes to boil + 5 minutes

Ingredients : 

1. 1 country tomato roughly chopped
2. 1 lemon sized ball of tamarind
3. The reserved water from the boiling of the kollu.
4. 1 tbsp pepper powder
5. 1 tbsp cumin powder
6. 1 tsp oil
7. 1 tsp mustard seeds
8. 1 whole red chilly
9. 1 pod of garlic crushed (optional)
10. Salt to taste - be careful as the kollu water has some salt
11. Asafoetida - a pinch, be careful as some was added to the kollu water
12. Chopped coriander leaves

How I made it :

1. In a vessel, boil the tamarind and tomato in about 2 cups of water. Let that simmer away for about 10 -15 minutes till tomato is extremely soft.
2. Now, you can strain this liquid or you could just remove the tamarind pulp.
3. Add the reserved kollu water to this.
4. Heat oil. 
5. Add the mustard seeds and let them splutter.
6. Add asafoetida powder.
7. Add the whole red chilly and garlic and fry for 30 seconds
8. Pour in the water mixture.
9. Add salt, pepper powder and cumin powder.
10. Let this come to a boil. 
11. Turn off heat, add chopped coriander and serve hot with rice.

1

Layered Pasta bake with broccoli

I got to buy some fresh broccoli over the weekend. I was thinking of making a broccoli pesto sauce that I had seen while food gawking on the internet. Since I have run out of any kind of nut that I could use in the pesto, I decide on making a pasta bake. The alternate was a quiche but that would mean having to see the pack of pasta lying as is.

Broccoli is one vegetable that I've seen in the exotic section of every super market. This veggie is actually found so easily in the local market in Ooty and at a much cheaper price. Earlier I used to refuse to reach out for it cause of the exorbitant MRP displayed. Now, as I keep trying out different dishes and like to choose different veggies, this gets into the basket once in a while.

Broccoli has a very high iron content and I've seen it in many forms in the dabbas of pregnant and anaemic women. When buying broccoli, stay away from the ones which are turning brown at the tips of the florets.

Now, when it comes to this dish, the seasoning is all that matters. So ensure you add sufficient salt and pepper.

Equipment used :

• gas stove
• convection bake option in combination microwave
• round cake tin

Difficulty : Easy

Preparation time : 15 minutes

Cooking time : 25 minutes + 30 minutes for baking

Ingredients (Serves 2 as main course):

1. 1/2 cup of macaroni shell
2. 1/4 cup milk
3. 2 eggs
4. 1 head of broccoli
5. 1 largeonion chopped
6. 4 tomatoes chopped
7. 1 large pod of garlic chopped finely
8. 1 tbsp butter
9. 1 tsp olive oil
10. 2 tsp pepper (adjust according to taste)
11. 1/4 cup or more of grated cheddar cheese
12. Breadcrumbs - optional
13. Salt to taste

 How I made it :

1. Cook the pasta as per the instructions on pack. Reserve the hot water.
2. Put florets of broccoli into the hot water, while you chop onions, garlic and tomatoes.
3. In a pan, put in the garlic, butter and oil.
4. Turn on the flame and let the butter melt and oil get heated up.
5. Put in the onions and fry till translucent and pink.
6. Add the tomatoes and cook till soft.
7. Add the broccoli florets without the water. Discard the water now.
8. Add salt and pepper and let the broccoli cook. Turn off heat when the broccoli is 80% cooked.
9. In another bowl, beat the eggs and add milk. Add a little salt and pepper.
10. Preheat oven at 180 degree C
11. In a cake tin, layer with pasta.
12. Next put the broccoli mix.
13. Next sprinkle the cheese, as much as you like.
14. Pour over the egg and milk mixture.
15. I had some bread crumbs which I sprinkled on the top. This can be avoided. 
16. Bake for 30 minutes until top is golden brown.
17. Serve hot with tomato ketchup.

6

150th post - back to my roots - Sai Bhaji with Kichdi

Finally my 150th post, but not necessarily my 150th recipe. I decided to get to my roots and make the famous Sai Bhaji with Kichdi. This combination is absolute comfort food, especially when served with fried potatoes on the side.

Sai bhaji is similar to a keerai masiyal but has added vegetables like carrots, ladies finger, brinjals and potatoes.
The Kichdi is a simple rice dish wherein green mung dal is added to the rice alongwith some turmeric powder.

Ingredients for the sai bhaji :

1. 1 bunch paruppu keerai/spinach
2. 1 small handful of chana dal picked, washed and soaked for 1 hour or toor dal
3. 1 tsp kasuri methi or small handful of fresh methi leaves
4. 1-2 green chilly
5. 1 tsp jeera seeds
6. 1 large potato cubed
7. 4 small brinjals cubed
8. 5-6 ladies finger cut into 2 inch pieces
9. 1 carrot cut into roundels
10. 1 onion chopped
11. 2 large tomato chopped
12. salt to taste
13. 1+1 tsp oil
14. 1/2 tsp red chilli powder
15. 1 tsp coriander powder
16. A pinch of asafoetida
17. 1 tsp Garam masala (optional)

How I made it :

1. In a cooker, heat a tsp of oil.
2. Put in jeera seeds. Fry for a minute till they change colour.
3. Add the green chilly. 
4. After 30 seconds, add the onions.
5. When the onions turn pink, add the veggies. Fry till the brinjals are 80% cooked.
6. Add the tomato.
7. When tomato is soft, add the dal and fry for a minute or two.
8. Add the spinach chopped and enough water to cover everything.
9. Adjust salt and give one whistle on high and 2-3 whistles on low.
10. When pressure releases, mix well, mashing some of the potatoes.
11. In tadka pan, heat one tsp of oil, add red chilly powder and asafoetida. Pour this on top of the spinach dal mixture. Ideally garam masala will be added too. I did not have any so skipped adding it. 
12. Serve hot with kichdi or bhuga chawara

2