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.
Monday, 30 January 2012
1 big Bhaingan.
11/2 tbspn coriander powder
1 tspn red chilly powder
2 tspn dry mango powder
1/4 tspn turmeric
salt as per taste.
1 tbspn oil.
Mix all the spices together including salt.
Mix all the spices well with your hand or a spoon.
Wash the eggplant well. Wipe it dry and cut into circular discs as shown:
Now make slits in each disc in a criss cross fashion. The slits should not be too deep.
Flip and make slits on both sides of the disc.
Open or widen the slits and add the spice powder in the slits.
Heat oil in a non stick pan.
Once the oil becomes hot put the eggplant in the pan and keep the flame on medium.
Add some oil on the top portion of each disc.
Lower the flame and cover with a lid.
After about 3-4 minutes open the lid and flip each disc.
Again add some oil on top.
Cover and let the other side cook now.
Open and check again after about 3-4 minutes.
Cook for a few more minutes if the eggplant is not done, adding a little more of oil with a spoon (so the eggplant does not look too dry) and cover with lid. Flip accordingly to make sure both sides are done well.
Masala Bhaingan is ready. You can have them with Roti or Paratha. They taste delicious. You can also top them up with a slice of tomato, cheese, finely chopped green chillies and some chopped oives with lemon squeezed on top and serve them as a starter.
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. ~Elizabeth Berry