This is a recipe from my childhood. My sister used to make it for us. I have made it often and it works best with this veggie combination. If you are making a small portion of the vegetable then it gets done faster and the need to individually cook each veggie is avoided. What is so special about this vegetable? It has great texture, taste and flavors from the three different types of spices used.The eggplant gets a little mushy and coats itself over the okra and potatoes which are roasted. It has pepper, chili powder and red chilies for the heat. This is a very interesting side dish that pleases everyone as there is something in it for all.

Gadgets:

Frying Pan

Cutting Board

Knife

Measuring Spoon

Spatula

Bowl

Ingredients:

Potato - 2 pounds cut into little fingers 

Eggplant / Brinjal - 2 pounds cut into little fingers

Okra/ Bhindi - 2 pounds cut into 1 1/2 inch pieces

Oil - 3 tbsp

Asafoetida Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Chili Powder - 1/2 tsp 

Freshly Crushed Pepper - 1/2 tsp

Dry Red Chilies - 2 

Mustard Seeds - 1 tsp

Salt to taste

Cilantro and Curry Leaves - a few for garnish

Preparation:

1. Heat 1 tbsp of oil add okra and roast it. Add salt and chili powder. Remove and place in a bowl.

2. Add 1 tbsp of oil to the pan and then add potatoes, mix cover and cook on medium high, until all sides gets roasted. Add salt and crushed peppers. Remove and add it to the bowl with okra. 

3. Add 1 tbsp of oil, asafoetida, red chillies and mustard. When mustard starts to splatter add eggplant and salt. Cook the eggplant. 

4. When the eggplant is done add the other 2 vegetables, mix well cover and allow to cook on medium for 4 minutes. Garnish with cilantro and curry leaves and serve with rice or roti on the side. 

Note: If you are making small portions. Cook the okra first, add potatoes and then the eggplant. Also add the spices in each step. It creates layers or flavors. 

Getting back to routine especially if you had been on vacation could be very boring. I have been feeling very lazy and not in my element yet to start doing the daily chores around the house. Food is something we cannot put away, as we feel hungry every three hours. To make life simple and provide a healthy meal for my family, I made this black bean hummus. This was an important ingredient for my pita wrap and making it was a breeze. I was so excited to use the cilantro that has been growing in my back yard. The flavors from the freshly picked herbs was worth all the effort in growing them at home. I loved this Mexican fusion dip.

Gadgets:

Food Processor

Measuring Spoon

Ingredients:

Black Beans - 1 can washed and rinsed

Garlic - 1 clove

Cilantro - a few strands

Salt to taste

Tahini Paste - 2 heaped tbsp 

Cumin Powder - 1/4 tsp

Crushed Peppers - 1/4 tsp 

Lemon Juice - a drizzle

Preparation:

1. Add all the above ingredients in the food processor and make into a paste with a little texture. Serve it with chips, pita, in a wrap, vegetables etc.

I love eggplant based dishes and one that is really our favorite is the baingan bartha. It is a very simple and delicious side dish or an d'oeuvres that goes well with naan, roti, pita or rice. The whole thing lies in how they treat the eggplant. It is best when grilled over an open fire or a tandoor. Last week using the barbecue grill we roasted some eggplants and for dinner we enjoyed baingan bartha. It tasted a lot better than the oven baked version, because of the smokey flavors from the grill. Next time you heat up your grill throw in a few eggplants and you will soon be enjoying delicious baingan bartha.

Gadgets:

Grill or Oven or Gas Stove
Foil
Frying Pan
Spatula
Cutting Board
Knife
Grater
Measuring Cups and Spoons

Ingredients:

Big Eggplant - 1 grilled with skin over fire or baked in oven
Onions - 1
Tomato - 1 wine tomato
Roasted Garlic - 5 cloves ( dry roast the garlic or roast like the eggplant in a grill)
Ginger - 2 inches grated
Chili Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tbsp
Salt to taste
Lemon Juice - 1 tsp
Sugar - a pinch
Water - 1 cup
Oil - 2 tbsp
Butter - 1 tsp
Cilantro - 1/2 cup minced
Turmeric Powder - 1/2 tsp

Preparation:

1. If you have a barbecue grill apply oil on the eggplant, cover with foil and grill the eggplant until it is all mushy, else broil the eggplant over the gas stove, or turn the oven on high to 450 degrees F and bake the eggplant for an hour. Once cooked, allow the eggplant to cool and remove the outer skin of the eggplant. Cut the pulp into chunks. Set it aside.

2. Heat the pan with oil and butter. Add the onions, roasted garlic and salt and cook until the onions are well done. Add the chopped tomatoes and cook until the tomatoes get well cooked.

3. Add all the spices and cook for 2 minutes. Add 1 cup of water and cover and cook until the water starts to disappear. Add the eggplant and mix well. Cover and cook on medium low until the eggplant blends with the onion tomato mix for 5 minutes.

4. Squeeze a tsp of lemon juice, add a pinch of sugar and grate the ginger over the eggplant. Add the cilantro, give it a mix and serve them hot with rotis, naan or pita bread. This can also be served as an appetizer.

For dinner I made a simple no fuss vegetable rice. It was so flavorful and delicious without any masala added to it. A rice that was created with the left over vegetables. Growing up in India, my grandmother used to always advice us to not use up all the vegetables to prepare a dish. She would remove a potato, eggplant, carrot, bell pepper and suggest that we use them to make mixed vegetable sambar or some side dish for another day or meal. It is so ingrained in me that I follow her advice to this date. Here is how I prepared a very simple rice. 

Gadgets:

Cutting Board 

Knife

Heavy Pan

Sauce Pan with lid

Spatula

Bowl

Measuring Spoons and cups

Ingredients:

Cabbage - 2 cups shredded

Cauliflower - 1 cup of small flowers

Carrot - 2 diced

Onion- 1 diced

Garlic - 3 cloves pan roasted with skin 

peas - 1/2 cup

Mustard Seeds - 1 tbsp

Udad Dal - 2 tbsp

Asafoetida Powder - 1/4 tsp

Dry Red Chilies - 2 to 3

Cilantro - 1/4 cup for garnish

Basmati Rice - 1 cup cleaned, washed and soaked in water for 20 minutes

Water - 2 1/2 cups

Oil - 2 tbsp

Ghee - 1 tsp

Salt to taste

Preparation:

1. Once the rice is soaked and the vegetables are cut, heat the frying pan with oil and ghee and add water to a sauce pan. Add asafoetida, mustard seeds and allow for the seeds to pop. Add the udad dhal and dry chilies in. When the dal turns golden brown add onions and garlic and cook on medium high until they are well done.

2. Add the carrots and peas and cook along with the onions for 4 minutes. Add the cauliflower, and cabbage. Mix well and cook for 4 minutes or until the cabbage and cauliflower are well cooked. Add turmeric powder and salt mix well. Add cilantro and remove from

heat. 

3. Add in the rice and when the water begins to boil add some salt to it. Cook the rice on medium high until all the water starts to disappear. Cover with lid and set the heat to low and cook the rice until it expands and looks fluffy. 

4. Add the rice to the vegetables and give it a mix lightly so that rice does not get mushed. Serve it hot with raita.

Today is Guru Purnima which is a very auspicious day. A Guru is a person who removes darkness (ignorance), holds our hand and shows us the light (knowledge) at the end of the tunnel. It is a blessing to get the grace of a guru, who guides us through the ups and downs in life. I am grateful to all our guru's that we have been blessed with, I pray for their well being and long life. On this auspicious day to celebrate our Guru, I made Basundi. It is a very delicious milk based dessert very popular in the north of India and is the closest cousin to condensed milk. Very rich and flavorful with the addition of elegant spices like saffron and cardamom. It will take you about an hour, but the end product would be something worth the effort. 

Gadgets:

Wide Mouth Pan

Spatula

Measuring Cup

Bowl

Ingredients:

Whole Milk or 2% -  3 liters or 3/4 of a gallon

Sugar - 3/4 to 1 cup sugar ( add more if you like it sweeter)

Saffron - a few threads

Cardamom - 5 pods powdered finely

Cashew nut or Pistachios or Almonds - a few sliced

Preparation:

1. Place the wide mouth pan on medium high. Add the milk and allow it to come to a boil. Turn to low and allow for the cream layer ( pal aadai) to form. When it starts to form remove it and place in a bowl.  Remember to stir so that the milk does not scotch. Keep adding more of the cream to the bowl and soon the bowl will be filled with thick cream. 

2. The milk would have reduced, thickened and the color of the thickened milk will appear to be an ivory color with a pinkish ting. 

3. Then add the collected cream to the reduced milk. Add sugar, cardamom and saffron. Garnish with nuts of your choice. Allow to cool, place in the fridge until it is chilled and serve it cold on a hot summers day.

The best way to come up with some recipe ideas is to keep your pantry free of snacks. Then out of need we can make something to munch away. A few days ago, I was up until midnight, watching a live web cast of a wedding happening in Chennai. It was amazing to look at people in live time and experience such happiness many miles away. I was kind of looking for some munchies and found some puffed rice/pori. Immediately, I wanted to have some kara/ spiced pori. Soon, I got the bowl out and made myself some delicious and crunchy pori in minutes. This one is for all those who love to have a late night snack and mix them up in minutes.

Gadgets:

Bowls
Measuring Cups and Spoons

Ingredients:

Coconut Oil - 1 tbsp
Puffed Rice/ Pori / Mumra - 2 cups
Roasted Peanuts - 1/2 cup
Roasted Channa Dal - 1/4 cup
Salt
Chilli Powder - 1 tsp ( please adjust the spice as per taste)
Turmeric Powder - 1/2 tsp
Asafoetida Powder - 1/2 tsp
Curry Leaves - a few
Mango Powder - 1/2 tsp
Chaat Masala - a pinch or two ( optional)

Preparation:

1. In a microwave safe bowl add some oil. Add the spices along with salt to the oil and mix well. Place in the microwave and heat for about 45 seconds.






2. Add the peanuts, roasted channa dal and pori to the oil. Mix well and coat the oil with spices ( please use your hands to spread them well, makes all the difference). Warm again in the microwave for 1minute and 20 seconds.

Note: Please note that each microwave works differently, so adjust accordingly.


3. Remove and serve immediately or cool and store in Air tight container. 

Seriously, if only you guys can taste the hash brown paratha on my plate, you would be as delighted as I am. This morning, I skipped my breakfast and I was going about doing my chores. It was lunch time and I was very hungry. It was one of those moments with no leftovers and my fridge being practically empty, I was looking for some food. With the intention of making paratha's for dinner tonight, I had made the dough and it was resting in my fridge. Decided to use the dough but I need a stuffing or veggie to go with it.  I found a box of hash browns patties looking at me in my freezer bin. I had an idea to use the hash browns for the filling and make myself a paratha. In minutes I got everything ready and I am so glad that I tried my crazy ideas and made what I now will be making often. Please do try you will be delighted and the kids would love the fusion hash brown paratha soon.

Gadgets:

Plate
Paper Towel
Tava
Spatula
Cutting Board
Rolling Pin

Ingredients:

Makes 2 Paratha's 

Hash Brown Patties - 2
Whole Wheat Paratha dough - 2 portions small orange size
Salt to taste
Freshly Crushed Black Pepper - 1/8 tsp or Roasted Green Chillies 505 - 1 tbsp
Whole Wheat Flour - extra for making paratha





Preparation:

1. Place the 2 hash brown on a plate and microwave for 1 minute and
20 minutes.


2. Using a paper towel remove the excess oil from the patties.

3. Make a 4 inch circle with the dough and fill  one hash brown patties roughly chopped and mixed with pepper  and salt or roasted green chillies. Cover the filling up and roll out into a paratha.

4. Heat the tava on medium high heat cook the paratha on both sides. If you desire drizzle some ghee or oil and cook them. Serve with ketchup.

Dosai with molaga podi is a very common thing to serve. When we go on trips we always make idli with molagapodi because dosai tends to get very dry. A week or two ago I was helping Shamala Aunty make dinner for a very special person. It was dosai spread with molagapodi and it tasted awesome and remained moist.

I have very fond memories when it comes to dosai swirls. Once we decided to go to the movies on a working day in the evening. On the way we had to pick up my sister-in-law from work. So my Aunt made dosai with molaga podi for my sister-in-law as tiffin which she packed for us to take. We got delayed and so carried the bag into the movie theater. Instead of popcorn that evening, we enjoyed dosai stuffed with molaga podi. It was so enjoyable that even today, I sometimes make it when we watch movies at home. The only thing I changed is the presentability. By rolling them into bite size pieces and inserting a toothpick it becomes an instant appetizer, perfect for snacking.

Gadgets:

Dosai Tava

Spatula

Cups

Spoon

Ladle

Knife

Ingredients:

Dosai Mavu/ Batter - Enough to Make 2 thicker dosi

Sesame Oil - 2 tbsp plus a little extra for making dosai

Molaga Podi - 4 tbsp

Water - a little sprinkle

Preparation:

1. On a warm tava make dosai that is thicker than a roast and thinner than uttapam. Cook well on one side and lightly cook on the other side for a few seconds.

3. Mix oil and molgapodi well, then add a sprinkle of water and mix well. 

3. Spread the molagapodi generously on the lightly cooked side of the dosai. Roll tightly and keep the open side facing downward. Cut into 2 inch pieces. Place on a plate and serve. 

4. If serving as an appetizer, insert a tooth pick and serve them. 

It has been a very warm week in my part of the world. I was so beat with the heat that I did not have any energy to blog at the end of the day. But all the heat had not stopped me from cooking some comforting food. This recipe that I have below comes from my mother-in-law Mrs. Pushpa Yegneswaran's kitchen. I loved this sambar when she made it for us in our last trip to India and so asked her for the recipe. She is always very gracious to share her recipes with me. This is not only an healthy way of making the sambar but it tasted delicious. I made it a week ago and finally got the time to post it. Sometimes, when we are out of coconut, this recipe can be very handy. A perfect memorable and comforting sambar to have with potato curry on Sunday's for lunch. Also the one to make when you have a lot of people to feed.

Gadgets:

Blender

Spatula

Heavy Bottom Pan

Cutting Board

Knife

Measuring Cups and Spoons

Ingredients:

Small Onions - 1 1/2 cups pealed

Oil - 2 tsp

Mustard Seeds - 1 tsp

Asafoetida - a small bit

Curry Leaves - a few

Green Chillies - 1 

Cooked Thoor Dhal - 2 cups 

Salt

Tamarind - small lemon size

Water - 3 cups

For Paste:

Small Onions or Kasa kasa  or blend of both - 1/2 cup

Coriander Seeds - 1 tbsp

Channa Dal - 1 1/2 tsp

Red Chillies - 2
Asafoetida - a small bit
Oil - 2 tsp

Preparation:

1. Soak the tamarind in warm water. Add asafoetida piece and fry in oil. Remove and place it in the blender. Add 1 tsp of red chillies, channa dal to the oil and roast until they are half done. Then add the coriander seeds and roast it until done. Transfer into the blender. Add raw onions and blend into a fine paste.

2. Reheat the pan with the remaining oil. Add mustard seeds and green chillies. Cook it until the mustard seeds start to pop. Add the curry leaves and onions and toast the onions for a few minutes until they are half done. 

3. Add the tamarind water and salt to the pan. Cook it for 10 minutes until the raw smell of tamarind goes away. Add the onion paste to the mix. Cook until the raw smell of onion leaves. Add dhal to it and bring it to a boil on medium heat. 

4. Serve this over warm rice with potato curry on the side.