Thursday, 30 September 2010

Goji Berry[Gou Qi Zi] - Chinese Ingredient # 3

The first time I saw these bright red berries was in the hotpot soup.I wondered what it was and my friend informed me that it was a kind of fruit/spice and that’s it is very good for health. Later I saw that in many other dishes as well. So my interest grew and this is what I learnt.

These berries are now being called ‘Super fruits’.They are known by many other names like Lycium barbarum, gou qi zi, red medlar ,wolfberry,Fructus lycii, Murali (in India), barbary matrimony vine,bocksdorn, Duke of Argyll’s tea tree, etc.They are sold as Himalayan / Tibetian Goji berries in the market.



It is said that the Chinese medicine have been using these berries for the past 6000 years!!!

It is said to

• Promote Longevity[Anti-aging]
• Protect liver
• Strengthen the legs
• Boost the immunity
• Better eyesight as they are rich in Carotinoids.
• Improves fertility and have aphrodisiac properties.
• Improves blood circulation
• Recent studies show that it reduces the blood sugar and blood cholesterol levels and prevents the growth of cancer cells.


Goji berries are rich in Anti oxidants,Vitamins and minerals,Amino acids and Omega fats.

The taste of raw Goji berry may not be very appetizing .So it is better to use them along with other vegetables/fruits/in other dishes. Use them to make tea ,add them to your cereal /  baked goods /soups/ shakes and smoothies.Store these berries in an air tight container and leave them in a cool dry place

Goji beriies can be eaten as such in small amounts [around 15g / day]. Note : Goji berry is said to interact with anticoagulants. So check with your Physician before using it.

I picked this up in the mall and it cost me RMB10 for this pack.Here it is available everywhere. Right from the mall to the medical store,all have this in bulk / small packets.




This is how the goji berries look after they are soaked in water for sometime...[Dried Vs Soaked]



Here are two interesting recipes to try with Goji berries.

A sweet potato mash with Goji berries – Another tasty way to savor sweet potato.


Goji berry tea – Health in a cup……



Bon Appetit...





 

Goji berry tea

The day I got a pack of Goji berries,the first thing I did was to make this Goji berry tea.Actually there is no  recipe at all.But considering the health benefits and the beauty of these berries,I thought I will share it with you..

All you need is a cup of boiling water and a few goji berries.Nothing else.
Drop [around 6-8] goji berries into a cup of very hot water and let it seep for a couple of minutes.Sip .As simple as that.

You can top the cup with more water .There is no need to add a fresh batch of berries every time.Instead of plain water drink this tea.The taste of this tea is really hard to describe.Its very mild so I guess every one will like it.

Start by adding a few berries and then increase slowly.I think maximum 8-10 berries per cup per day is ok.It is said that up to 10 or 15 grams per day is fine but be sure to consult your doctor if you are pregnant/ nursing a little one / have any medical problems / on anti coagulant drugs.

Here is how the goji berry tea looks as soon as you pour hot water into the berries....





A couple of minutes later,the berry swell and it is ready to be sipped...




Bon Appetit...





 

Sweet Potato Mash With Goji Berries

The first time I saw this was in DK's Blog I wanted to make it for hubby..I have never liked sweet potato,not that I hate it or something but maybe its the sweet taste that I found to be overpowering.Goji berries -never ever tasted in my life until I came here.So a combo of these two sounded intriguing !

Though I wanted to try this out almost as soon as Divi posted her recipe,I could make it just last evening.The taste was wonderful.The sweetness of the sweet potato mellowed down by the ginger and crunchy nuts , plump goji berries-Yum Yum...

Here is what happened yesterday.I steamed two sweet potatoes and used one to prepare this and left the other as such.I was not sure how my folks would like the new recipe and had the steamed one as such coz its one of hubby's favorite 'snack'.

He-Whats for snacks today?Or is it a soup?
She-Snacks-your favorite
He-Bajji?
She-Nope.Guess...
He-[A little irritated]Just bring me whatever u made.I am too hungry for guessing games today.
She-[With two bowls-one with the steamed sweet potato and the other with goji berries and nuts]Which one do u choose?
He-I will have the steamed one
She-U didn't even try this one.Its yum u know.
He-[A little suspicious]I Will have the steamed sweet potato.
Lil one-I want that red color ...what is that mummy?
She-U try it and tell me
Lil one-[Scoops out mashed sweet potato with nuts savors it] Its yummy mummy :)
He-Ah!!Give me some to try
Lil one-Its mine
He-[Takes a spoonful unmindful of the lil one's 'possessiveness']-Hey,this IS better than the steamed one.Make it for me too...

So I made this again and I think this conversation is enough to tell you how much we liked it.



Sweet Potato Mash With Goji Berries
[Adapted from Divya's Chef In You]

I used:

Sweet potato-1 large,chopped into chunks
Goji berries-1 tablespoon
Roasted almonds,chopped-2 tablespoons
Oil- 1 teaspoon
Grated ginger-1 teaspoon
[The original recipe calls for Maple syrup but I did not have it at hand so left it out]

  1. Soak Goji berries in a cup of hot water till it swells.Drain and keep aside.
  2. Steam the sweet potato till soft.
  3. Peel and mash.
  4. In a small pan heat oil and put in ginger and cook on low flame for a couple of minutes.
  5. Pour this into the bowl of mashed sweet potato.
  6. Put in the goji berries and half of  the nuts .
  7. Mix and serve garnished with the remaining nuts....



Bon Appetit...





 

Wednesday, 29 September 2010

The Kitchen @ Seduce Your Tastebuds...

The moment I set foot into my 'new home',the first place that I wanted to see was the kitchen.Yes,don't we all love this place so much!It was way to small but I loved it.

With great interest I went around setting things.The kitchen at first looked like this.I clicked these pics to send home to mom so that she too can have a look at my kitchen


Just a few things in the kitchen but I was already in love....


All the essentials fit into the left side of the kitchen.Washing machine joined hands with the microwave and rice cooker.The advantage of having the washing machine in the kitchen is that I can cook and wash at the same time.Saves a lot of time than running around to do the washing.My landlady specifically asked me to use that brown jar to store rice...



As you would have noticed,my kitchen is long and rectangular.This kitchen though small comes with lots of built in shelves.So all my vessels fit into the space below the stove top area.The shelves above house everything from groceries to Lil angels flavored milk...



My prized possessions in glass jars.I use the jar that comes with the instant coffee /milk creamer/ice cream etc to store my groceries.I don't have the mind to throw them away...


I got a few spice jars [the cylindrical ones with red top] and the container set with blue top.Some of the groceries are stored on the topmost shelves.[I bring a lot of dals and other Indian spices in bulk since I don't get them here...].This click below was taken as soon as I settled down here.The podis that mom sent are still int ziplock bags[.I did not put them in the fridge as I felt that the room temperature was as cold as the freezer,so why bother ;)]



The other groceries like grains ,dhals find their place on the lower shelves on the left .The area near the gas stove houses the important ingredients[sugar,salt,podis,spices coffee,tea etc..] so that I don't need to keep opening the shelves ever so often.




Another thing I like is our refrigerator.Its the one with a fridge on top and a freezer section on the lower half.This is how my fridge looked after a few days of us settling down.[I better not show you how it looks today ;)]




If you are wondering if I have a view of anything interesting, here is what I see when I am cooking...A beautiful lawn with a few pathways and these two lovely trees...



I enjoyed this lovely scene last winter....




Well,this is the kitchen that has been churning out dishes @ Seduce Your Tastebuds.


This is joining Nupur who is asking us to reveal our kitchens.Would you like to reveal your kitchen?Then hop over to her blog and link your post .....

Happy Browsing...

Tuesday, 28 September 2010

Pumpkin Soup And The Rain Song...

‘I’m in heaven’,she said to herself. The grocery section was her favorite place in the mall. There were scores of new grains and spices and each time she browsed the aisle, she would pick up a few and then come home and wonder what to prepare with it. The orient had shown her the grains and groceries she had just heard about.

Moving to the vegetable section she picked up a small pumpkin.It was very cute and it looked like it was beckoning to her.’You are chooo chweeet’,she whispered as she dropped it into her shopping cart.

She sighed as she came to the billing area. Her cart was almost overflowing. She had come shopping all alone and she was terrified at the prospect of carrying all these goodies up 4 floors. She was sure to be panting and puffing by the time she reached home.

Her trolley laden with bags,she came to the entrance of the mall to find the skies looking like they were going to pour any moment. She searched for a rickshaw to take her home. Just then she felt drizzles fall on her and she smiled in spite of the situation.


‘I love the pit pit patter of the raindrops
I love the buzz buzz buzzing of the bees
But the thing I love the best,the very very best
Is to know that God loves me…’

This song came to her mind,a song that she learnt in primary school. She loved the rain and to go and play around when it was raining was her favorite thing.

Mom had scolded her umpteen times,yet nothing could deter her from indulging in her favorite sport. Many a times she would ‘forget’ to pack her raincoat when she was in school.She used to walk home very leisurely getting drenched and singing to herself. Her mom would shake her head sadly and hasten her to change into dry clothes.



In college it was easier to ‘forget’ the umbrella. Either hide it at home or pretend to have left it in her class room. Oh how she loved the rains!!! Her family and her friends thought she was crazy…..

'Why did people run and hide in their umbrellas and raincoats, 'she used to wonder.She often though why someone would create the song -'Rain rain go away' for little Johnny to play as he would have preferred to play in the rain than under the  the hot sun!!

When she was chided for going out in the rain, she would curl up on the wide window sill with her favorite book. To give her company would be a tray of goodies-piping hot coffee or tea and some munchies. She would start with the book and after reading a few lines, would turn to the window and admire the rain lashing out. The pleasure of watching the rain was definitely out of the world.

After the wedding, it was the Misters turn to think she was weird. He wondered what joy she would derive from getting drenched in the rain. But slowly she stopped getting wet in the rain as the medical facilities in the alien land were implausible. But she still enjoyed watching the rain through the large windows in her bedroom.

She was suddenly shaken out from her reminiscence. The rickshaw-wala was loading her stuffs and hastening her to get in. She hurriedly got in and made plans for the evening.

Her family adored soups and they preferred it to snacks and stuffs.She remembered the cute little pumpkin but her earlier attempt to make a soup resulted in a disaster. Her ’spiciness-loving’ hubby joked that she had prepared a kheer instead of soup and her ego was terribly bruised.

‘Maybe I will try another method so that he appreciates my efforts’, she thought. The rickshaw-wala carried her bags to her home for a small fee .She hurriedly went about preparing the soup.

The rain was in its full glory by then. She hardly had a minute to watch the rain fall on her window. How life had changed!

‘Mummy sing that rain song for me’,said the little one.

‘In a minute dear’,she said looking at the clock which seemed to shout ‘hubby will be home any minute’.

In a minute he arrived and looked lovingly at warm bowl of pumpkin soup




The color was captivating, tastefully decorated with her favorite garnish-sesame seeds.One sip and a smile was all that was needed to tell her it was ‘excellent.’

‘I love you for this’,he said fondly.‘Add extra pepper for me’....

’No pepper for baby’,screamed the little one.

’Just a dash of pepper for me,my mouth ulcers have not healed yet,’ said MIL.

She smiled.The joys of satisfying the family was far better than the pleasures of watching the rain lash on the window…..

The Lil one took a sip and started singing...

I love the pit pit patter of the raindrops
I love the buzz buzz buzzing of the bees……..



For a warm and comforting pumpkin soup you need:




Pumpkin cubes-2 cups
Tomato-1 large
Ginger-a large piece,minced
Salt and pepper to taste
Finely chopped spring onions,toasted sesame seeds to garnish

  1. In a large microwave proof bowl put in the pumpkin cubes and add enough water to cover the pieces.
  2. Microwave on high for 3 minutes or till soft.[Pumpkin gets cooked fast].Keep aside.
  3. In another bowl blanch tomato.
  4. Once done put in the minced ginger and cover and keep aside.
  5. When the pumpkin and tomato are cool,puree it with the water[and ginger] used to blanch the tomato .
  6.  Return the puree to the microwave proof bowl,add salt and adjust consistency by adding water if required.
  7. Microwave on medium for 2 minutes or till it comes to a boil.Let it stand for another 2 minutes.
  8. Serve hot garnished with pepper powder, spring onion greens/toasted sesame seeds.







This is off to Of Chalks And Chopsticks hosted here,an event conceptualized by Aqua.This soup also joins Srivalli for her 365 days of Microwave cooking event.


Bon Appetit...


Saturday, 25 September 2010

Petho

Recipes Posted today-

Dal Pakwan
Punjabi Rajma Chawal
Petho

A simple dish using pumpkin from Alka’s Sindi Rasoi.
This one is also off to Ria who has chosen Alka's Sindhi Rasoi for Tried and tasted this month;It is an event started by Zlamuska and carried on by Lakshmi.



I used:The original recipe is here

White pumpkin cut into small cubes-2 cups
Onion-1,chopped
Toamto-1,chopped
Fresh Redchillies-4,slit
Ginger,grated-1 teaspoon
Tumeric Powder-a pinch
Coriander powder-1 teaspoon
Garam masala-1/2 a teaspoon
Salt to taste
Oil-2 teaspoons

  1. Heat oil in a pressure cooker and sautƩ onions till translucent.
  2. Put in ginger,tomato and cook till tomato is soft.
  3. Add the turmeric powder,coriander powder,salt and garam masala and cook for a minute.If the mixture is dry add some water.
  4. Next in goes 1 cup water and the chopped pumpkin and mix well.
  5. Pressure cook for 10 minutes / 2 whistles.
  6. Garnish with coriander and serve with steamed rice.




Bon Appetit...


Dal Pakwan- The Famous Sindi Breakfast

Recipes Posted today-

Dal Pakwan
Punjabi Rajma Chawal
Petho


I read that Dal Pakwan is a famous breakfast dish in Sindi homes.These two –Pakwan and dal are a ‘made-for-each-other’ pair!I never knew it would so easy until I found this in Alka’s Sindi Rasoi.Made this for breakfast yesterday and lil angel loved it.The original recipe is here.This is also being sent to Ria who has chosen Alka's Sindhi Rasoi for Tried and tasted this month;It is an event started by Zlamuska and carried on by Lakshmi.



For dhal I used:

Channa dal/Gram dhal-1 cup
Onion-1,chopped
Tomato-1,chopped
Fresh red chillies-2,slit
Cumin seeds-1 teaspoon
Curry leaves a few
Asafoetida powder-a pinch
Turmeric powder-a pinch
Salt to taste
Oil-2 teaspoons

  1. Wash and soak the dal for an hour.Drain and keep aside.
  2. Heat oil in a pressure cooker and put in asafoertia,cumin seeds,curry leaves,chillies.
  3. When it splutters put in the onion and sautƩ till translucent.
  4. Add the tomato and cook till soft.
  5. Put in the dal,turmeric powder,salt,one and a half cups of water and pressure cook for 8 minutes or till the dal is cooked.It should not turn mushy.
  6. When the pressure releases,check the consistency .If its too watery boil for a couple of minutes .Take care tht the dal does not turn mushy.
  7. Serve sprinkled with coriander leaves and chopped onions

Alka suggests that it can be served sprinkled with mango powder(Amchoor), chilly powder, and tamarind chutney and/or coriander chutney.



For Pakwan I used:

Maida / All purpose Flour-2 cups
Cumin seeds-1 teaspoon
Red chilli powder-1/2 a teaspoon
Ghee-2 teaspoons
Salt to taste
Oil for frying

  1. In a large bowl mix all the dry ingredients.
  2. Add ghee and mix .
  3. Make a dough adding water.It should neither be too soft or too hard.
  4. Set aside for 15 minutes.
  5. Pinch out small balls and roll out into discs.
  6. Heat oil in a pan. When its hot, lower the flame and fry the pakwan till it is crisp.
  7. Serve with dal.



Bon Appetit...


Punjabi Rajma Chawal | Kidney beans Gravy With Steamed Rice

Recipes Posted today-

Dal Pakwan
Punjabi Rajma Chawal
Petho


It was one of those days when I found a small pack of Rajma safely hidden behind some grocery jars.I soaked it without even thinking of what I will be preparing.Then suddenly I remembered this recipe from DK's Chef In You and tried it out for lunch.It was yum!!!

This  hearty Punjabi meal  has the goodness of both  legumes and rice.A dish that can be prepared as a lazy Sunday brunch or pair it with Roti/Chapathi..Either way it tastes good.I made it in one go in a pressure cooker and used tamarind paste instead of amchur.




I used:

Rajma / Kidney beans- 1 cup,soaked overnight
Onion-1,chopped
Tomato-2 large, chopped
Fennel seeds-1 teaspoon
Ginger-1" piece,chopped
Turmeric powder-a pinch
Cumin Coriander powder-1 teaspoon
Tamarind paste-1 teaspoon
Salt to otaste
Oil-2 teaspoons

For the spice bag

Cloves-4
Cardamom-2
Cinnamon-2" stick
Bay leaf-1
Peppercorn-5

  1. In a pressure pan,heat oil and put in fennel seeds,ginger,onion and saute till the onion is transparent.
  2. Put in the tomatoes and cook till soft and mushy.Add a little water if required.
  3. Put in turmeric powder,salt,cumin coriander powder and mix well.
  4. Add enough water to cook Rajma[i used 3 cups],soaked rajma,spice bag,tamarind paste and bring to boil.
  5. Cover and cook for 15 minutes or till rajma is soft.
  6. When the pressure releases,take out the spice bag and check the consistency.Add more water if required.If its watery mash a handful of cooked beans and bring to a boil and simmer till you get the desired consistency.
Serve with Piping hot steamed rice...




Sending this to Sandhya who is hosting BSI-Kidney Beans

Bon Appetit...

Friday, 24 September 2010

Methi Vegetable Pulao

Onepot meals are everyone's favorite.They are filling and quick to make.So when I saw this recipes in Alka's Sindi Rasoi,I tried it out without a second thought.She uses fresh Methi leaves.Since I don't get them here,I used Kasuri methi.

The original recipe is here.



I used:


Rice – 1 cup
Kasuri Methi-2 tablespoons
Mixed vegetables [I used peas,potato,carrot and beans]
Onion-1,chopped
Tomato-1,chopped
Ginger garlic paste-1 teaspoon
Fresh red chillies-2,slit
Turmeric powder-a pinch
Garam masala-1 teaspoon
Cumin seeds-1 teaspoon
Salt to taste
Oil-2 teaspoons

1.    Rinse the rice and soak it for 20 minutes.
2.    Meanwhile heat a little oil in a pressure cooker and sautĆ© the vegetables for 5 minutes and keep aside.
3.    In the same pressure cooker,heat a little oil and put in cumin seeds.
4.    When it splutters ,sautĆ© the ginger garlic paste.
5.    Add onion and sautĆ© till light brown.
6.    Next put in tomato,chillies and cook till tomato is soft.
7.    Add kasuri methi and mix well.
8.    Drain the rice and add to the cooker along with the vegetables,turmeric powder,garam masala and salt.
9.    Add 2 cups water[Adjust water according to the quantity you use]
10.    Mix well and pressure cook for 10-12 minutes or 2 whistles.
11.    When the pressure releases,mix gently and serve hot with a raita / gravy/ pickle of your choice.






This one is also off to Ria who has chosen Alka's Sindhi Rasoi for Tried and tasted this month;It is an event started by Zlamuska and carried on by Lakshmi.

Bon Appetit...


Thursday, 23 September 2010

Gujarati Methi Theplas

A soft and tasty flatbread from the kitchens of Gujarat..It has a hint of spices and nutritious fenugreek leaves.Since fresh fenugreek leaves were not available,I used Kasuri Methi .I found many variations for this recipe and stuck to this one.


I used:

Whole wheat flour -3 cups
Kasuri Methi  -2 tablespoons[or fresh methi a small bunch]
Thick curd-1 cup
Chilli powder-1 teaspoon
Turmeric powder- a large pinch
Coriander powder-1/2 a teaspoon
Sesame seeds-1 teaspoon
Salt to taste


  1. Mix all the dry ingredients in a lrge bowl.
  2. Put in  curd and mix well.
  3. Add water little by little and make a smooth dough .
  4. Let it rest for 15 minutes
  5. Knead again.If it too stikcy after 15 minutes add more flour and knead.
  6. Pinch out balls and roll out into chapthis using a little flour if needed
  7. Cook on a hot griddle till brown spots appear on both sides.
Serve with Yogurt / Mango Pickle or any side dish of your choice.






Sending this to Nayna who is hosting -Taste Of Gujarat




Bon Appetit...

Kala Channa in Tomato Onion Gravy

A very tasty recipe with Kala channa that goes well with rice and roti.Packed a portion for hubby’s lunch and I had the remainder with roti’s for breakfast.This too is from Alka's Sindi Rasoi.

The original recipe is here.In the recipe,Alka gives us a choice in choosing between kalachanna as they are or sprouting them.I chose to sprout.




We all know the benefits of sprouts so am not going to write them again.I am going straight to the recipe.





I used:

Black chickpeas sprouted- 2 cups
Onion-2 large,chopped
Tomatoes-2,chopped
Garlic-5 large cloves
Ginger-1” piece
Green chillies-2
Turmeric powder-a pinch
Red chilli powder-1 teaspoon
Garam masala-1 teaspoon
Oil-1 tablespoon

1. Heat 1 teaspoon oil in a pressure cooker and sautƩ onions till they turn brown.Cool and gring the onions,ginger,ginger,green chillies and tomatoes to a fine paste.
2. Heat the remaining oil in a pressure cooker and put in the paste ,salt,red chilli powder,garam masala and cook till the oil oozes out.[It took around 10 minutes on medium flame for me.]
3. Add the sprouted black channa and add 4 cups of water and cook for 3 whistles or 15minutes or till channa is cooked.
4. When the pressure releases check the consistency. If its too watery cook uncovered till u get the desired consistency. If its thick add more water.




This one is also off to Ria who has chosen Alka's Sindhi Rasoi for Tried and tasted this month;It is an event started by Zlamuska and carried on by Lakshmi .

This also attends the Legume event MLLA-27,a wonderful event started by Susan of the Well seasoned cook.

And also to Divya who is hosting Show me thew curry.. event...



Bon Appetit...


Tuesday, 21 September 2010

Mirani Khichhdi

Blogging is highly addictive.Worse than drugs and alcohol and all those other highly addictive stuffs.Even worse is that nothing can be done to get de-addicted.No therapy ,nothing ,unless you put your mind into it and tell yourself sternly ' I will go slow in writing the posts' or 'I will take a break' or you have to be down with a bloggers block.

All these three don't seem to comet to me now, though I had a block a couple of months ago and now looks like I can't go slow in drooling over recipes,trying them out and posting them.So if you find my pace is too fast please bear with me for as people say 'This phase too shall pass....'

I have been trying quite a few recipes from Sindi Rasoi for Ria has chosen Alka's Sindhi Rasoi.for   Tried and tasted this month;T & T  is an event started by Zlamuska and carried on by Lakshmi .

I made this simple Kichhdi for breakfast a couple of days ago.



I used: [The original recipe is here]

Toor dhal - 1/2 a cup
Chana / gram dhal-1/2 cup
Moon dhal-1/4 cup
Rice-1/2 a cup
Tomato-1 large,finely chopped
Curry leaves- afew
Chilli powder-1 teaspoon
Turmeric powder- a pinch
Sambar powder-2 teaspoons
Mustard-1 teaspoon
Asafoedia powder- a pinch
Oil-1 tablespoon


  1.  Soak the rice and dhal for half an hour.
  2. Heat  a pressure cooker and put in water [ I used around 4 cups of water.The quantity of water needed will vary with the quality of the  ingredient so use your discretion.],salt,tumeric powder,red chilli powder ,dhal-rice mixture ,tomato,curry leaves and cover and cook for 15 minutes or 3 whistles.
  3. When the pressure releases mash the contents of the cooker [Add more water if its too thick or cook for some more time if its watery.]
  4. Heat oil in a small pan and put in mustard,curry leaves.
  5. When it saplutters add the sambar powder and mix.
  6. Immediately pour into the kichhdi and serve.
You can serve this with some crispies of your choice.I thought I will try it with grilled pappad and it was a tasty combo!




Also sending this to Priya for her Bookmarked recipes every Tuesday...

Also check out the other recipe posted today.Baingan ka raita.

Bon Appetit...

Baingan Ka Raita | Brinjal Raita

By now I am pretty sure everyone is aware of my love for yogurt based dishes.Though it is officially autumn here,it feels like summer has never ended.Its blazing hot outside.A chilled raita with a one pot meal is the most ideal meal for me in this type of climate.I made this Brinjal Raita and paired it with Corn Pulao.

I used:


Chinese brinjal-1/2
Ginger garlic paste-1 teaspoon
Chilled yogurt

Chilli powder- to taste
Salt to taste
Oil for shallow frying

Seasoning

Oil-1 teaspoon
Mustard-1 teaspoon
Cumin-1/2 a teaspoon
Red chilli -1

Coriander leaves to garnish

  1. Slice brinjal and apply a little ginger garlic paste and keep aside for 10 minutes
  2. In a pan heat oil for shallow frying and arrange the brinjal pieces in the pan.
  3. Shallow fry both side till they turn almost crisp and brown.Take care not to char the slices.
  4. Drain and keep aside
  5. Beat the chilled curd with chilli powder and salt.
  6. Heat a small pan with oil and put in the seasonings.
  7. When it splutters pour over the beaten curd and mix well.
  8. Put in the fried brinjal.
  9. Mix gently and serve immediately garnished with coriander leaves.





Sending this to Akila who is hosting Dish name starting with B


Bon Appetit...