Saturday, September 27, 2014

Ras Vangi


An eggplant based side dish which goes well with rice and roti as well.
Prep Time
5-6 Minutes
Cooking Time
20-25 Minutes
Serves
3-4 People
Ingredients
 
 
 
Eggplant / Brinjal
Toor Dal
Tamarind Paste
Grated Fresh coconut
Salt
Jaggery
4 Medium
½ Cup
1 Tsp.
1 Tbsp.
To Taste
To Taste
To Roast and Grind
Channa Dal
Coriander Seeds
Dry Red Chillies
1 Tbsp.
1 Tbsp.
4-5
For Seasoning
Oil
Mustard Seeds
Asafetida
Curry Leaves
1 Tbsp.
1 Tsp.
A Pinch
A Few
Method



 
1.     Slit the eggplant lengthwise. Cook toor dal in a pressure cooker and set aside.
 
2.     Roast the ingredients under ‘Roast and grind’ to golden brown. Let it cool. Grind it along with coconut to smooth paste and set aside.
 
 
 
3.     Heat oil in a pan and season with mustard. Add slit eggplant and curry leaves and sauté for 5-6 minutes.
 
4.     Add tamarind paste, salt, jaggery and ¼ cup of water and let it cook for 5 minutes. Add cooked dal to eggplant and mix and allow to cook for 5 more minutes.
 
5.     Add the ground paste and cook till done. You can add ½ cup of water if the mixture is too thick and cook till done.
 
6.     Serve hot Ras Vangi with rice.

Wednesday, September 10, 2014

Avocado Paratha



Avocado Parathas are simple delicious and healthy. These parathas are a variation for normal parathas. The creamy pulp of avocado helps the paratha to be soft as well.
 
Prep Time
10 Minutes
Cooking Time
15-20 Minutes
Serves
8-9 Roti
Ingredients
 
 
 
Wheat Flour
Avocado
Turmeric Powder
Chopped Green Chilli
Chopped Coriander Leaves
Grated Ginger
Cumin Powder
Salt
Oil / Ghee
2 Cups
1
½ Tsp.
1 Tsp.
2 Tsp.
½ Tsp.
½ Tsp.
To Taste
To Roast
Method
1.     Scoop out the Avocado pulp and set ready.
 
2.     In a large bowl take flour, avocado pulp, chopped green chili, chopped coriander leaves, cumin powder, salt and mix well to combine.  Add water in small quantity and make soft pitiable dough.  Divide dough in to equal portion.
 
 
3.     Flatten the portion and dust with flour and roll into round roti.
 
4.     Roast the roti on either side, using a little ghee / oil, on a hot tava / skillet, till both sides are golden brown.
 
5.     Serve hot or warm with any side dish of your choice or just with raita or pickle.
 

Thursday, July 17, 2014

Turtle Chocolate


A very very addictive chocolate with a combination of toasted pecan and caramel. Due to the unusual shape of this chocolate it is called Turtle chocolate.
 
Very tasty and easy to make. All you need are just four ingredients to make a batch of homemade chocolate turtles just like the ones bought from a store.
 
Setting Time
30 Minutes
Cooking Time
10 Minutes
Serves
8-10 Pieces
Ingredients
 
 
 
Pecan / Walnut Halves
Semi-Sweet Chocolate
Soft Caramel Candies
Heavy Cream
1 Cup
¾ Cup
¾ Cup
2 Tbsp.
Method
 
1.     Roast the pecan halves on low heat for about 5 minutes.



 
 
2.     Melt the caramel candies with heavy cream on a double boiler. This took me about 10-12 minutes, stir at regular interval.
 
 
 
3.     Arrange the roasted pecan / walnut in a group of 5-6 on a wax paper. Pour a spoonful of the melted caramel on top of the arranged group of nuts. The caramel should partially cover the nuts to keep them in place, let this set for about 3-4 minutes.






 
4.     Melt the chocolate in the microwave. This took about 1.30 minutes. Stir the mixture gently until smooth.



5.     Spoon the melted chocolate over the caramel coated nuts.






 
6.     Allow the Turtle Chocolate to cool and set fully. Store it in an air tight container.