Eggplant Parmesan

This is KD's recipe shared over email. I am just adding it to the blog.

Ingredients:
One big eggplant
some veggies like zuchini sliced, yellow squash, mushroom (definitely!), spinach even some frozen veggies would be fine
tomato puree or normal Ragu tomato pasta sauce
parsley flakes
little basil flakes
chopped cilantro

if you want spicey, then red pepper flakes
olive oil
salt and pepper
little parmesan cheese (if desired)

So first slice the eggplant, round slices, use as many as u need ,remember u will be adding veggies

take some wheat flour and add little salt to it

coat the eggplant slices with the flour and roast it over the pan (dont need to add much oil)..roast till slightly brown on both sides, or almost cooked

keep the eggplant aside

Preheat oven to 350 deg F

Now for the veggies, add little olive oil in pan and then all the veggies
add the tomato puree or Ragu sauce
if you are adding Ragu sauce no need to add the italian spices like Basil and parsley,
if using the normal tin Heinz puree, then add some basil, oregano, rosemary , salt, pepper and the red pepper flakes

Stir mixture till veggies look cooked

Now coat the baking dish with little olive oil or vegetable oil
put one layer of the eggplant slices first
then over the eggplant, add the layer of the tomato veggie sauce, and then some parsley/cilantro

then add another layer of eggplant and over that again the tomato veggie sauce
repeat ending with the sauce as the last layer and all the eggplant is used
top with a little parmesan cheese and some more parsley if desired, and red chilli flakes

Put in oven for around half an hour or 40 min till eggplant is really tender

cut and serve over ur favorite pasta or rice!

Eggplant parmesan without all the cheese!!

-KD

Thai Yellow Curry

This is KD's recipe shared over email. I am just adding it to the blog.

YELLOW CURRY SAUCE:
    * 1 cans good-quality coconut milk
    * 1/2 tsp. fenugreek
    * 1 tsp. ground coriander
    * 1 tsp. black mustard seeds
    * 1-2 yellow chilies, OR green or red chilies, de-seeded (or leave seeds in for a spicer curry)
    * 1 Tbsp. ground cumin
    * 3/4 tsp. turmeric
    * 3 cloves garlic
    * 1 thumb-size piece ginger, peeled and sliced
    * 1 stalk lemongrass, sliced thinly
    * 1/2 onion
    * 4 Tbsp. soy sauce
    * 1/2 cup fresh coriander, including the stems
    * 2 Tbsp. brown sugar
    * juice of 1/2 lime
    * 2-3 kaffir lime leaves, fresh or frozen (find these at Asian food stores), and cut into strips

VEGETABLES (choose from the following, or add your own combination):
    * 1 can fava beans, broad beans, OR chick peas
    * approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
    * 4-6 shiitake mushroom, sliced
    * 1 yellow bell pepper, sliced
    * 1 large carrot, sliced
    * 1 cup broccoli
    * 1 cup cauliflower
    * 1/2 to 1 cup fresh basil to finish the dish, roughly chopped if the leaves are large

Preparation:
   1. Place 1/2 can of the coconut milk plus all other sauce ingredients in a food processor. Process well. You now have a homemade yellow curry paste.
   2. Place 1-2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
   3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5-10 minutes.
   4. Add the rest of the vegetables. Stir well and cover, allowing to cook for another 5 minutes (Note: add the bok choy/Chinese cabbage last, as these only take a minute or two, and you want them still slightly crunchy).
   5. Remove from heat and do a taste test. Add more salt or soy sauce if not salty enough. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar. If it's too sweet, add more lime juice.
   6. Sprinkle the curry with fresh basil and serve with plenty of rice or flat noodles.

-KD

Interesting Kofta / Manchurian recipes

I'm always on the look-out for recipes that don't involve deep frying in oil. To reduce the consumption of fattening oil is one concern, but the other intriguing concern I have is the leftover used oil that sits in the kitchen for a while. Sure it can be used for tempering / tadka in everyday meals and it'll be all used up in a few good weeks. But it still bothers me to use leftover oil especially when the ingredients involve vegetables and other aromatic spices. A lot of the flavor still lingers in the oil and gives me an unhealthy feeling when I use it beyond 1 or 2 weeks. So, I don't indulge in cooking deep-fried foods unless absolutely necessary as in the case of Vadas. This means that certain interesting dishes like Malai Kofta or Gobi Manchurian would be out of reach for us most of the time which is not so cool.

Without further delay, I wish to jot down some interesting alternatives that I've tried in the kitchen to overcome this hurdle. Koftas seem to be easily do-able in several other fashions, all discovered by the creative cooks at work. Thanks to google for showing me to them :) Here are links to a few good ones that gave me reasonable results :

RedChillies - Malai Kofta Curry

Tried this unique technique last week and the koftas came out quite well! I tweaked the ingredients of the kofta to my family's liking & made a different gravy for the malai but pretty much followed the kofta-making procedure intact.

Low-fat Gobi Manchurian

This is another one I've tried. I must add again, I used a completely different procedure for the gravy to suit my family's taste buds. The baked gobi came out decently well and worked fine in my gravy.

Vegetable Kofta - Bake version

This is something I've been eyeing for a while. Yet to try this method. But sounds pretty fool-proof since the author doesn't mention any serious precautions or pitfalls.

Home-made Granola

A few months ago I was searching for a good granola recipe that I can use on a regular basis and found this one from allrecipes the most appealing. Reason being, it has zero oil, low sugar and a lot of fruit & nut to make up the nutritional bounty that granola is all about. It derives its sweetness mainly from the bananas & dates used for moistening the oats. Not to mention, it is the yummiest we've tasted. I have used this one several times so far and it is a hit at the breakfast table always.

I did make changes to the ingredients & cooking method based on the comments the recipe received, the kind of ingredients available in my kitchen regularly & my experience with certain other recipes. I especially followed the instructions given by the last user. With all due credit to those two great cooks, I'm jotting down the list I use & my little set of notes to aid the preparation next time.

Ingredients

• 2 bananas, peeled and diced
• 1 cup dates, pitted and chopped
• 1/4 cup honey
• 2-3 tsp sugar
• 1/4 cup hot water
• 1 tablespoon vanilla extract
• 1 teaspoon elaichi powder
•  6-7cups quick cooking oats (that's all my bake-ware will hold in one shot)
• 1/2 cup raisins
• 1 cup mixed nuts (I use almonds, walnuts, pistachios & cashews)
• 1/2 cup coconut powder

Procedure

1. Blend together the banana slices, chopped dates and honey. Dissolve the sugar in hot water & add it to the mix. Blend it all into a smooth puree.
2. Chop the nuts roughly either by hand or by pulsing on a mixer and put them in a large bowl.
3. Add the oats, raisins, coconut powder, elaichi and vanilla to the bowl and give a good mix.
4. Add in the banana-date puree and mix thoroughly so little lumps are formed here and there. 
5. Spread the granola on a large cookie sheet.
6. Bake in a 275 F oven for 1 hour. Take the sheet out once in every 15-20 mins and give the granola a good toss to prevent burnt edges.
7. Leave it in slightly longer if crunchier granola is desired.

The recommended serving size is 1/2 a cup of granola with 1 glass of milk at breakfast.The recipe makes about 20 servings. Or if you want to snack on it instead, feel free to do so :)