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Alu Baingan

7 Apr

This one is really straight forward. All the usual dry masalas – Salt, chilly powder, turmeric, corriander powder and some cumin fried – mixed with some small cut potato. Little oil, stir fry the potato till 3/4 cooked (push and see if the surface breaks but the inner part of the potato still resists). Add the brinjal (chopped small) to it. Cook till both are fully cooked. Looks really nice.

Remember though, to keep adding a little water till the potato is 3/4 cooked, potatoes do not have much water in them and will stick to the pan, if you do not add water :).


3 ingredient cookies

5 Apr

One more from this site. It came out quite well, but it wasn’t as crispy as I’d hoped, even though I kept it for 30 minutes at 350 degrees. Not sure if that’s how it is supposed to be. Tastes good though.

Baingan Bharta/Mashed Eggplant

27 Mar

Eggplant is the next vegetable after Okra that I am looking to learn all the different ways to cook it in. The only way I’ve usually made it in the past is stir fry it with dry potato – coz I love potatoes :). Once I tried making a simple salad too, and that came out okay as well but I do love my Indian spices, so tried cooking Baingan Bharta instead. Of course I followed the recipe of the best chef in the world ;).

The only modifications I made were to add onion right after the cumin was fried, and fry some capsicum with the onion – instead of the peas (since I didn’t have any). 7 minutes of keeping the brinjal in the microwave is perfect – it makes it super super soft. Just make sure you let it cool down before you peel it.

It tasted really really good. The only thing I’d have changed was to turn the stove off before the chopped tomatoes lost shape and became a thin vertical strand (some of the pieces anyway). That apart though, I strongly encourage you to try it – you may even start liking eggplant like me.

Two ingredient cookies

27 Mar

Was looking to make some vegan cookies in a different way and found this recipe. Added sunflower seeds and some cocoa powder. All credit to the original recipe 🙂

Rava Idli

26 Feb

I’ve made Rava Idli many times before but always used curd. But as mentioned here, I’m trying to reduce dairy as much as possible in my diet all the time, without giving up on the foods I love.

So I found this page and it worked just great. I used walnuts instead of cashewnuts and didn’t use lime or ENO at the end. But that apart, I just followed the recipe end to end. And it tasted great. All credit to the original creator 🙂

The only small problem here was that there was no binding agent, and hence the idlis despite being cooked – came apart a bit too easily. Maybe I should have kept it in the cooker a bit more or maybe add a little gram flour the next time?

Anyway, worked out great – next time I’ll try adding some non-dairy yoghurt instead?

Zucchini Bread

13 Feb

Straight up copy from this –

It is in the oven now – hopefully it comes out well.

More Bhindi recipes

13 Feb

I’ve been learning to cook Okra/Ladyfinger/Bhindi in different ways these days. They’ve all come out OK. Nothing great. Here’s my list:

  • Dry Alu Bhindi
  • Besan (Gram flour) wali Bhindi
  • Bhindi Masala
  • Bhindi raita

The dry Alu one came out quite well and I blogged about that previously. The next 2 are very very similar, except that you end up using roasted gram flour as a topping, coating each Okra. Mildly different taste.

The Bhindi masala one is quite similar too, except that I stir fried a little onion and tomato and then added the Bhindi to it. Came out okay I guess, but it was too dry – the “masala” recipes should usually be a little damp. Maybe next time.

The Raita is a great side dish, it is very very simple too – soaking precooked Bhindi in your yoghurt of choice – I used cashew based Forrager yoghurt -it came out really well. Obviously these days I’m making a big push towards going fully vegan, at least in the USA (where dairy is a terrible industry) so I’d use non-dairy milk instead.