There are so many eggplant recipes on my blog and you probably have figured out already that it is one of my favorite vegetables. One of the most delicious ways of eating eggplant is to roast it over fire and use the pulp to make a dish. This method has been favored by cooks all over the world and has resulted in delicious dishes across the world: from baba ghanoush in the Middle East to our very own baingan bhartha, the roasting of the eggplant aids in rendering a smoky flavor and also brings out a sweetness to the resulting dish. This recipe banks on those flavor notes and is very easy to make. It can be had as a side dish with idly/dosa or as a thuvaiyal, mixed with rice. Either way it tastes delicious. Here’s the recipe. Ingredients: 1 medium eggplant 2 tbsp urad dal 2 tbsp channa dal 6 red chillies 1 cup of cilantro, including stems and stalks(optional, you can use more or less of cilantro as desired) tamarind, the size of a small marble salt to taste 1 tsp oil For tadka: 1 tbsp gingelly oil 1/2 tsp mustard 1/2 tsp urad dal 1 sprig of curry leaves Method: Apply a drop of oil on the eggplant and place over a direct flame. Turn the eggplant using a pair of tongs so that the skin is charred and blistered uniformly. Don’t have a gas stove? No worries. Preheat the broiler of your oven and place the oven rack in the highest setting. Line a baking sheet with foil and place the eggplant on it. Continue turning the eggplant until uniformly roasted. Place the eggplant in a plate and cover with foil. This will help in create some steam and enable you to peel off the Read More..
I love Mexican Food…I love how the usage of spices, beans and rice in the Mexican cuisine is very similar to Indian cuisine. If you are a vegetarian like me, you would love the fact that Mexican food has so many vegetarian options. I especially love the refried beans they serve in Mexican restaurants. I love the creamy taste it has. But, only very lately I came to know that the refried beans are often times cooked in lard(pork fat). If you are thinking its a great vegetarian option and get refried beans at a restaurant, please double check if it has pork lard in it. Nowadays, I don’t get refried beans when I go to the restaurant, and get black beans instead. I still missed having refried beans and decided to make it myself. Making refried beans is very easy, especially if you own a pressure cooker or a slow cooker. You can make it to suit your taste, by making it completely vegan or vegetarian, add spices as needed and control the quality and taste. I served it with another super healthy, super easy snack of Baked Tortilla chips. I used low carb multi grain tortillas, but you can use any kind of tortilla you have on hand. Pressure cooked/Slow cooked Low fat Vegetarian Refried Beans Ingredients: 1 1/2 cups dried pinto beans 1 medium yellow onion chopped 4 cloves garlic, chopped 1 tsp oregano 1 tsp cumin powder 1 tsp salt 1 tsp paprika/kashmiri chilli powder 2 tbsp grated cheese(for topping) Cilantro, sliced green onions for garnish 2 tbsp olive oil 1/4 cup – 1/2 cup milk/water or vegetable stock(optional) Method: Soak the pinto beans in water for 4-6 hours. Drain the soaked beans and place it in a slow cooker/pressure cooker with enought water to cover. Read More..
I served my 16 bean adai with oats coconut chutney. It was a super easy recipe, made using the microwave and the blender and added a nutritious twist to the ubiquitous coconut chutney that is paired with a lot of South Indian dishes such as idly, dosa, adai etc. I have used old fashioned oats here, but you can use quick cooking oats as well. Ingredients: 1/3 cup old fashioned oats(If using quick cooking oats, use 1/2 cup) 1/2 cup grated coconut(I used frozen coconut) 4 green chillies 2 tbsp pottukadalai/dalia/fried gram dal 1 tbsp chopped ginger OR 2 cloves garlic(I used garlic) 1 tsp each oil, mustard, split urad dal and curry leaves for tadka/seasoning salt to taste Method Place the oats in a microwave safe plate in a single layer and microwave for 1-2 minutes, in one minute intervals. You want the oats to be toasted. Please note that microwave ovens vary and cooking time will vary accordingly. Also, if using quick cooking oats you will need only one minute, if using old fashioned oats, this is going to take longer. Place the oats, coconut, green chillies, dalia and ginger/garlic in a blender. Blend with enough water to make a thick chutney. Remove to a serving bowl. Heat oil in a small pan, add mustard, let it splutter. Then add the urad dal, let it turn golden brown. Add the curry leaves and pour this seasoning on top of the chutney. Serve with idly/dosa of choice. Verdict: The chutney was delicious and nutritious. My family couldn’t guess that there was oats in this chutney. I used the garlic to counter the gassy nature of the beans in the adai. If serving this with idly/dosa, use ginger. Notes: – For a different flavor variation used red chillies instead of Read More..