Namaste and a warm welcome to all.
As you can see my blog is about food and recipes. I love eating and trying out new recipes all the time.
Very often we mum's think of healthy and interesting food options that we can make for our kids especially when they are back from school knowing that their lunch boxes never come back home empty. Hence I always feel its important to give them a healthy and wholesome snack once they are home. When my kid comes home from school I always try and give him some source of carbohydrate combined with proteins along with this, a fruit and milk, or puddings made from milk. Kids normally can't eat too much at one time, so the portions can be small but giving them a little from each of these food group ensures a balanced meal.
I have some interesting ideas that I'd like to share with you all. You might find some of my recipes very basic but I am hoping that my blog is helpful not only for Indians but for people all around the world! Indian food is quite popular and enjoyed by most, so hopefully you can attempt recipes from here and make it yourself now, in your kitchen. Please do go through my recipes and give it a shot at trying them. Let me know how things turned out and if you enjoyed your experience of cooking.... Feel free to get in touch, share your experience, leave a comment or ask any questions you may have. Thank you for stopping by and taking a look! I do hope its helpful.
Thursday, 24 November 2011
Bhaingan Coconut Curry
Prepare the basic coconut curry(recipe is already on the blog) and keep it aside.
I have used the small round eggplants as you can see. Remove the green leafy portion with a knief but keep the stem of the eggplant.
Make 2 slits in the center (from the bottom all the way up till the stem)at right angles so the eggplant is cut into 4 parts as shown below. The 4 parts should be together and not fall apart.
Add the gravy into the slits. It does not matter if some of the gravy comes out (this might be a bit messy).
Fill the gravy into all the eggplants as shown:
Heat oil in a pan.
Once the oil becomes hot, add all the eggplants and add some more gravy on top (depending on how much curry you like). So basically the eggplants are stuffed with the gravy and cooked in the same gravy.
Stir gently on medium flame for about a minute or two and then you can add 2-3 tbspn of water if you think the gravy is very thick.
Lower the flame,cover it and let it cook. I have kept another container filled with water on top of the lid so that the steam should not escape and the eggplants can cook faster.
Open the lid and stir, doing the stirring bit every 3-4 minutes making sure the gravy or eggplants do not get burnt and then covering it again and continue to cook on low flame. If the gravy becomes thicker keep adding 2-4 tbspn of water from the sides in a circular fashion. Stir the eggplants, cover and continue cooking on low flame.
Insert a knife on the top (below the stem) of the eggplant to see if its soft and cooked.
If they have become soft then they are cooked. (You can adjust the gravy to make it more thicker by increasing the flame and cooking further for another 2-3 minutes till the gravy is become thicker or have it the way it is). Finally garnish with freshly chopped coriander and serve hot with Roti or Paratha.
“If you don’t take care of your body, where are you going to live?” ~Unknown