Baingan Bharta (Mashed Roasted Eggplant)

   Baingan bharta is a North Indian specialty made with roasted eggplant(brinjal) and a blend of exotic spices. This delicacy is made by my hubby who always impresses me with his North Indian dishes.

Ingredients:

1 large eggplant 
2 medium tomatoes 
1 large onion
3 green chilies
1/4  inch piece of ginger 
2 cloves of garlic
2 tbsp oil
1/4  tsp turmeric 

1/2  tsp of baingan bharta masala
1/2 tsp of tandoori masala
 coriander for garnish

Preparation:

1.Fire roast the whole eggplant till the skin turns black and easy to peel.

2.Allow them to cool and mash them/ cut in to pieces.  

3.Fine chop the onion, tomatoes, garlic and ginger. Heat the oil in a skillet on medium high and add add garlic, green chillies and ginger to the skillet and saute well till the raw smell disappears.

4.Add onions and saute well. Now add the tomatoes, turmeric and salt, and saute till they are mushy. 

5.Transfer the eggplant, mix well and close the lid. Allow it to cook in medium flame for 10 minutes.

6.Now add the bharta masala and tandoori masala and cook for 5 more minutes. Switch off the flame and add coriander leaves. Baingan bharta is ready and serve hot with roti/ paratha. You can always garnish with chopped cilantro to make it more appetizing!

Vegetable oats upma

  Oats has high fiber content which is proven to lower cholesterol levels. My husband is a borderline health freak and he deserves the credit for this recipe. In this recipe, I tried similar to rava kichdi, just replacing the rava with oats. Definitely simple, but can be made enticing with colorful veggies!

Serves up to 2 people

Preparation time:30 minutes

Ingredients:

1 cup of Oats
1/2 tbsp of chopped ginger paste 
2 slit green chillies
1 chopped carrot
1 small cup of chopped cauliflower
5-6 beans
handful of green peas
1 onion sliced
1/2 tsp of mustard seeds
1 small inch of cinnamon stick
2 cloves 
1 piece of cardamom
1 bayleaf
big pinch of turmeric
handful of coriander leaves

1 tsp of ghee
salt as required

Preparation:

1. Add 1 tsp of ghee to the pan, then add the mustard seeds, cinnamon stick, cloves ,cardamom and bay leaf.
2. As the nice aroma comes add the onion, green chillies and ginger and saute for a minute.

3.Add the vegetables, turmeric and salt to the pan. Saute well. Close the lid and allow the veggies to cook. Add a cup of water and bring it to boil.

4.Dry roast oats in a different pan for couple of minutes. transfer the oats to boiling water. Mix well. Close the lid for 3-4 minutes. Switch off the flame.

5.Add the coriander leaves as garnish. Serve with spicy pickle.

Brussels Sprouts Curry

   Brussels sprouts contains sulforaphane, a chemical believed to have potent anticancer properties. The  method of preparing brussels sprouts for cooking begins with removal of the buds from the stalk. Cut any surplus stem.

Serves up to 3 people
Preparation time: 30 minutes

Ingredients:

14 Brussels  sprouts
1 large chopped onion
1 large chopped tomato
1 tsp of sambhar powder
1/4 tsp of turmeric
1 tbsp of olive oil
salt as required

Seasoning:

1/4 tsp of mustard
1/2 tsp of urad dhal 
sprig of curry leaves
pinch of asafoetida 

For grinding:

2 red chillies
1 tbsp of chutney dhal
1 tsp of cumin seeds
1 tsp of fennel seeds


Preparation:

1.Cut Brussels sprouts in to 4. Sprinkle some salt and microwave for 5 minutes.
2.Heat oil in the pan, add seasoning. Once the mustard sputters, add onion and saute for 2-3 minutes. Grind the ingredients together mentioned above in to a coarse powder.
3.Add tomatoes and saute well till they become mushy. Add turmeric, sambhar and salt to the pan.
4.Now add the brussels sprouts to the pan and mix well. Add the ground powder and close the lid for 10 minutes.

5.Check if the brussels sprouts is cooked and turn golden brown. Serve with roti/ rice.