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Posts Tagged ‘vegetables’

BATATA SONG

Potatoes in red chilli and tamarind gravvy.
 
Preparation Time : 20 minutes
 
Cooking Time : 12- 15 minutes
 
 
Ingredients
   
Potatoes, boiled 4 large
Coconut oil 3 tablespoons
Onions, chopped 2 large
Whole dry red chillies 8-10
Tamarind 1 lemon sized ball
Salt to taste
 
Method
 
Peel the boiled potatoes and cut them into one inch sized cubes.Heat coconut oil in a kadai. Add onion in hot oil and sauté.

Roast the whole red chillies and grind into a fine paste with tamarind.

When the onions turn brown, add the ground paste and sauté. Add half a cup of water and mix.

Add salt and potato cubes and mix. Once the water comes to a boil, reduce heat and simmer for four to five minutes or till you get a thick gravy.

Serve hot.

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Baba Ghanoush – also known as Baba Ghanouj and Baba Ganoush – is a dip or spread made of roasted eggplant and tahini. Simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. The seasonings used in this recipe for Baba Ghanoush are garlic, lemon juice, parsley and salt. Dip fresh pita bread or cut vegetables into the Baba Ghanoush for a healthy snack.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

  • 1 large eggplant
  • 2 cloves garlic, minced
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. Tahini
  • 1 Tbsp. fresh parsley
  • 1/2 tsp. salt

Preparation:

1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. Prick the eggplant with a fork. Then place on a cookie sheet and put into the hot oven.
3. Roast the eggplant for about 40 minutes or until very soft inside.
4. Cool completely.
5. Scoop out the eggplant’s pulp and place in a food processor. Add remaining ingredients into the food processor. Pulse until pureed, but still has some texture.
6. Refrigerate. Serve chilled with fresh pita bread.

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Ingredients: Eggplant – ½ kb, small and round
Onion – 2 small
Coconut (desiccated) – 2 tablespoons, grated
Ginger – 1 inch piece
Garlic – 3-4 pods
Peanuts – 2 tablespoons
Coriander seeds – 1 tablespoon
Cumin seeds – 1 teaspoon
Poppy seeds – 1 tablespoon
Sesame seeds – 1 teaspoon
Red chilli powder – 1 tablespoon or as desired to taste
Turmeric powder – ½ teaspoon
Tamarind extract – 3 tablespoon
Green chilli – 3-4, splited into half length-wise
Salt – 1 tablespoon or as desired to taste
Sugar – ½ teaspoon
Cilantro/coriander leaves – a bunch, chopped, for garnishing
Oil – 3-4 tablespoon

Method: Wash and cut the eggplant into quarters length-wise and fry them in oil till well-browned and soft. Drain and set aside. Roast peanuts and grated coconut lightly in a hot pan taking care not to burn it. Drain and set aside. Roast coriander, cumin, poppy, and sesame seeds in the same pan taking care not to burn. Powder all these ingredients finely. Blend onions, garlic, ginger and coconut into a smooth paste and fry the mixture until browned. Add turmeric and powdered spices and fry a little. Add tamarind juice, green chillies, red chilli powder, salt to taste, and some water. Cook for 2 minutes. Then add fried eggplant and cook for 3 minutes on a low flame or simmer till gravy thickens. Take care not to break the eggplants while stirring. Garnish with cilantro/coriander leaves. Serve hot. Enjoy!

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110

Ingredients 

  • 15 pieces of Ladiesfinger
  • 1 tsp Dhania powder
  • 1 tsp Jeera powder
  • 1tsp Chilli power (red)
  • 1tsp Garam masala (preferably Everest)
  • 1tsp Sugar,
  • 1/2 tsp Turmeric powder
  • 1big onion finely chopped
  • Salt to taste. 

Method 

  • Heat 2tbsp oil in a kadai. 
  • Cut the Ladiesfinger in to four slits without breaking the bhindi. 
  • Mix all the above ingredients together to make a filling stuff for Bhindi. 
  • Add a small quantity of each mixture of filling in each ladyfinger and fry it in oil till it becomes stiff and the ladiesfinger colour turns almost fried. 

Serve with rice.

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