Vangi Bhath / Brinjal Rice

This is one of the dishes that I didn't enjoy until recently, I don't like eggplants at all. But this time when my mom visited me she made this for us and I realized how much I was missing.

I still don't enjoy eggplants that much, but considering all the benefits of eggplants I think I can at least eat it now and enjoy it.

Hope you guys like it too..

Here is the recipe for Vangi Bhath

Ingredients:

• 1 cup cooked rice
• 1 tbsp tamarind
• 1/4 tsp salt
• 1/2 tsp turmeric powder
• 6 small eggplant
• 1 Carrot
• 1 cup of peas

For Spice Powder:

• 2 tsp oil
• 1 tbsp coriander seeds
• 1/2" stick cinnamon
• 2 cloves
• 4 dry red chillies
• 3 tsp Channa dal
• 2 tsp Urad dal
• 1 tbsp grated coconut (desiccated)

For Tempering:

• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp asafoetida
• 1 dry red chilli, torn into pieces
• 1 sprig curry leaves

Direction:

• Put the tamarind in a bowl with 1/2 cup of water with salt and turmeric.
• Cube the eggplant and carrots and add to the tamarind juice and let soak for 15 mins.
• Heat oil for spice powder in a pan and add remaining ingredients for spice powder. Fry till spices are fragrant and the dals turn golden brown. Cool and grind to a powder.
• Heat oil for tempering in the same pan and add all the ingredients for tempering. When mustard seeds start popping, add the eggplant and carrots with the tamarind extract.
• Add the peas to this mixture, also add the spice powder to this and let it cook.
• Cover pan and simmer for about 10 mins till the vegetables are tender and water is almost completely adsorbed.
• Mix in the cooked rice with some oil so that the rice grains are separated.
• This can be eaten with curd.

Ragda Patties

Ingredients:

For the Ragda:

• White Vatana (Whole Dried White Peas) – 2 cups
• Water – 6 cups
• Salt to taste
• Oil – 2 tbsp
• Cumin Seeds – 1/2 tsp
• Turmeric Powder -1/4 tsp
• Ginger – 2 tsp, minced
• Garlic – 3 large cloves, minced
• Green Chillies – to taste, minced
• Onions – 1 cup, finely chopped
• Tomato – 1 large, chopped
• Coriander Powder – 1 tsp
• Cumin Powder – 1/2 tsp
• Lime Juice– to taste
• Cilantro – for garnish

For the Patties:

• Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed
• Ginger/Green Chili Paste – 1 Tbsp
• 4 slices of bread
• Cumin Powder – 2 tsp
• Sugar – 2 tsp
• Salt – to taste
• Lemon Juice – 3 Tbsp or to taste
• Cilantro
• Corn Starch – 4 Tbsp
• Oil – for pan frying
• Makes approx 30 patties

Directions:

For the Ragda:

• Wash and soak the Vatana overnight in water.
• Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Allow the pressure to go down by itself.
• Heat Oil in a pan. Add in Cumin Seeds, allow them to turn a little golden. Add Turmeric Powder.
• Add Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
• Add Tomatoes and cook for 2 minutes then add Coriander Powder, Cumin Powder, Rasam Powder and a little salt. Mix.
• Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
• Garnish with Cilantro (Coriander Leaves) and Lime Juice.

For the Patties:

• Boil, peel and mash Potatoes.
• Soak the bread slices in water and squeeze out the water
• Add the rest ingredients and mix well with hands. Add Corn Starch and mix well.
• Take a small portion (as big as you want the patty to be) and form a round and flat patty. Form all patties.
• Shallow fry patties with a little oil and brown both sides.

To assemble Ragda Patties:

• Place 1 to 2 patties in a flat bowl or dish.
• Pour Ragda over patties.
• Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro.
• Serve immediately.

Methi/Palak Malai Mater

Ingredients:

• Fenugreek Leaves – 1/2 bunch
• Spinach- 1/2 bunch
• Paneer- 1 pound
• Frozen Peas – 16 oz (1/2 kg)
• Heavy Whipping Cream – 1 cup (or to taste)
• Salt – to taste
• Oil – 1 Tbsp
• Cumin Seeds – 1/2 tsp
• Whole Dry Red Chilies – to taste
• Ginger – 1 Tbsp, minced
• Onion– 1/2 medium, chopped
• Tomato – 1 medium, chopped
• Turmeric Powder – 1/4 tsp
• Coriender Powder – 1 tsp
• Garam Masala – 1 tsp
• Red Chili Powder – to taste

Method:

• Wash Fenugreek Leaves well, remove roots and chop finely.
• Sprinkle salt over Fenugreek and Spinach Leave, mix well and set aside 15-20 minutes
• Heat oil a medium pan on medium heat.
• Fry the paneer and put it in some salt water.
• Heat some more oil in the same pan, once it is hot
• Add Cumin Seeds and allow them to sizzle for 10-15 secs.
• Add in Dry Red Chili.
• Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
• Add Ginger, mix and cook until Onions are a light golden color.
• Add Tomatoes, mix and cook for 5 minutes.
• Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
• Squeeze out salt water from Fenugreek and spinach leaves and add it to the peas.
• Add the paneer to this mixture
• Cover and cook until it is cooked (3-6 minutes).
• Add in Heavy Whipping Cream mix well and bring it to a boil
• Serve hot with Chapati, Naan or Rice.

Creamy Tomato Pasta

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1 zucchini diced
• 1 capsicum
• 1/2 head of broccoli
• 1 jar of store bought pasta sauce
• 1/4 cup of fresh cream
• Salt and pepper to taste
• crushed pepper
• Pasta cooked al dente
• Whole basil leaves, for garnish
• Grated Parmesan, (optional)

Directions

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown. Add the thyme and the other vegetables, and cook 5 minutes more, until they are is quite soft. Add the sauce and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Add the cream and mix it well.

When ready to eat, add the cooked pasta the mix. Garnish it with the Parmesan.

Bruschetta

INGREDIENTS

• 6 or 7 ripe tomatoes
• 1 onion
• 1 bell pepper
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• 1/4 cup of parmesan
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

METHOD

• Chop up the tomatoes, onions and pepper finely. Put the vegetables, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
• Turn on the oven to 450°F to preheat.
• Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
• Align the bread on a serving platter, olive oil side up. Place some topping on each slice of bread and add the cheese and just put it in the oven for a minute so that the cheese can melt . If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Herb and Spice Biscotti

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons of red chilli powder
• 3 tablespoons herbes de Provence
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/4 cup (2 ounces) goat cheese, at room temperature
• 3 tablespoons sugar
• 2 eggs, beaten, at room temperature

Directions

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
• In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
• Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes

Roasted Potatoes

Ingredients:

• 6 large Potatoes
• 2 pods of garlic
• 4 tbsp of good Extra Virgin Olive Oil
• 1 tbsp Jeera Powder
• 1 tbsp Corriender Powder
• 2 tbsp Chilly Powder
• a pinch of Rosemary

Directions:

• Cut the potatoes into 6 wedges each( they should be like large french fries)
• Mix the remaining ingredients in a large bowl and marinate the potato in it for atleast half an hour.
• preheat the oven at 450 F.
• Line the baking dish with tin foil and arrange the potatoes on it.
• Bake in the oven for about 30 to 35 mins.
• Serve it with any type of ranch or thousand island dressing.