Baigan ka achaar

Baigan ka achaar

Nearly everything I know can be pickled but we stick to our regular fare. I like to push my limits and my family has come to enjoy my creations and experiments. Nothing surprises them anymore. My dear friend mentioned about a particular baingan ka achaar she buys and she loves. My next thought was of getting into action with the nice brinjal I had in my fridge. The outcome was amazing. Here is the recipe which I modified to my taste. 

Ingredients

250 gms chopped brinjals 1"

1 chopped onion

3-4 crushed galic

1 tsp grated ginger

1 tsp thick tamarind paste

1/4 cup oil

1 tsp methi crushed

1 tsp mustard crushed

1/2 tsp chilli powder

1/4 tsp garam masala

1/4 tsp haldi

1/2 tsp roasted and crushed cumin powder 

2-3 tbsp sugar or acc to taste

1 tbsp vinegar

Salt to taste

Method 

Apply salt to brinjal pieces and keep for an hour. Squeeze and dry on kitchen towels for few hours.

Heat 2-3 tbsp oil and add brinjal and cook for 5-8 mins till a bit colored.

Heat rest of the oil and add ginger and galic and cook till colored. 

Add onions and cook till golden.

Add all the masalas and remove from heat. Add salt.

Add vinegar, tamarind pulp and sugar. 

Mix brinjal pieces in it and mix well.

Store in a jar and keep for 2-3 days. Yummy spicy baigan ka achaar is ready. Serve with missi rotis or Jowar ki rotis. Awesome!

Kale kela thepla

Kale kele ke theple

Often the only way to use an overripe banana is a banana cake or it's the bin. I often heard Gujarati food using ripe banana in various dishes. I thought of adding it to my kale leaves mixture as I planned my theplas. I spoke with my gujju friend Hema and she encouraged me. Kneaded the dough with much tussle in mind. Made theplas and lovely aroma filled my kitchen! Now one more way to use the banana before it hits the bin!!! Thanks Hema for the support!

Ingredients 

1 bowl frozen and chopped kale leaves/ spinach/ methi

1 ripe banana mashed

1/2 cup curd

2 tbsp grated gur

1 tbsp sesame seeds

1 tbsp crushed garlic

1 tsp grated ginger

Salt

1/2 tsp chilli powder

1/4 tsp haldi

1 tbsp oil

While wheat flour as needed

Method

Mix all spices with oil , curd and vegetables. Add mash banana to it and mix well.

Add flour as needed and make into a firm dough.

Roll out thin parathas and cook on both sides with oil. 

Serve hot with chilli pickle or mango pickle.

Delightful and flavorful theplas ready to eat! 

Zucchini pickle

Zucchini pickle

Yes you read it right.... Zucchini pickle. A very dear friend is on special diet and has many restrictions. It pushed me more to add a something etc on her plate in the restrictions of foods. Made it oil free and it's good for the body. It tasted good. I refrigerated it just to be in safe side. 

2 zucchinis cut into sticks

2 tsp roasted methi ground coarse

2 tsp roasted mustard ground coarse 

1/2 tsp haldi

1/4 tsp hing

1 tsp red chilli powder

Salt to taste

Juice of 2-3 limes

Method

Cut zucchini into sticks and dry overnight or for few hrs in the sun.

In a bowl mix all the ingredients together. Toss very well.

Put into a clean and dry jar and keep in fridge.

Just toss each day twice a day to mix spices.

You can add olive oil too if u like. 

The pickle would be ready in 3-4 days. 

Enjoy! 

Chettinad potatoes

Chettinad aloo

Love the strong flavors of this dish. One whiff of this dish and my little girl couldn't resist a spoon full from the pot. Here it is.

4-5 large potatoes cut into chunks

2 onions sliced

2 chopped tomatoes

2 tbsp oil

1 tsp mustard

Hing

Curry leaves

Haldi

Salt

To roast and grind to powder

2 tbsp coriander seeds

2 tbsp urad dal

2 red chillies

8-10 peppercorns

1 inch piece cinnamon

2 cloves

1 tbsp fennel seeds/ saunf

Method 

Heat oil and add hing and mustard , let them splutter. 

Add curry leaves and onions and sauté.

Now add haldi and salt and mix.

Put in potatoes and mix.

Add chopped tomatoes and water and cook till done.

Now sprinkle the masala powder and mix well.

Adjust the water as needed.

Cook for few mins and too with green coriander.

Serve with dosas or lemon rice. 

Walnut sun dried tomato pesto

Walnut , sun dried tomato pesto

I have wanted to do pesto at home but never tried. A few sun dried tomatoes and basil growing in my home pushed me into it. The family liked it too much. No more store bought pesto for us! Sharing the recipe. 

6-8 walnuts

4-6 sun dried tomatoes in oil

3-4 garlic cloves

3 cups basil

2-3 jalapeño peppers

1/2 tsp chilli powder

Salt

2-3 tbsp olive oil

Blend all the ingredients in a grinder to a fine paste.

Add this to boiled pasta! Awesome flavorful pesto made at home! Enjoy!