If you’ve been reading my blog, you know that growing up I was not an eggplant fan. So why am I posting 2 recipes (Baba Ghanouj and this one) with eggplant within a month? They became a part of my adult life and I learned what I was missing out on.
I’m not sure about the timeline but I do remember maybe a few months after I got married, we had gone down to see my in-laws for the weekend. Mom had made baingan bharta and I was trying to be nice so I ate it without telling her I was not a big fan of eggplant. It was ingrained in me since I was a kid that you ate what you got, especially at someone else’s house without a fuss. Man am I thankful for that specific rule!
Though I took maybe only about a tablespoon’s worth (and spread it out so my MIL wouldn’t notice – yep…. totally resorting to childhood antics), baingan bharta became a new favorite of mine. Since then, I have tried it at various restaurants and at home but nothing compares to the way my MIL makes it. This recipe is hers and I’m excited to share it.
Try to pick eggplants with fewer seeds as this will give you more flesh and will be less bitter. Male eggplants tend to have fewer seeds and to tell the difference, at the bottom of the eggplant, there will be an indentation. If it is deep and shaped like a dash, the eggplant is female, if it is shallow and round, it is a male.
If you do end up with an eggplant with more seeds, after roasting the eggplant, don’t skin it right away. Let the eggplants sit on a tray and continue steaming to soften the seeds.
You can store the roasted eggplant in the fridge for up to 3 days or in the freezer for up to 1 month.
From my Mother-in-Law’s kitchen to yours, we hope you enjoy this one!
Kathi Rolls are a classic Mumbai street food that are similar to a burrito with different types of fillings, such as potatoes, paneer or even chicken. Kathi Rolls are often confused with Frankie Rolls and though they both look similar, there are a few distinguishable differences. Continue reading “Kathi Roll”→
Growing up in an Indian household, chutneys are a must. They are an integral part of any Indian household. Whether you are eating Dosa or Adai Waffles / Lentil Waffles with tomato or coconut chutney, or samosas with cilantro or tamarind chutney, or Kati Rolls or Bombay Masala Sandwiches with chutney used as a spread, it’s always prominent in Indian food.
There are so many different kinds of chutneys prepared so many different ways, I just love the versatility of these dips. I tried to a different approach to my Roasted Cilantro Mint Chutney by roasting the cilantro and mint with some cashews, chickpea flour, and plenty of spices.
As you roast the herbs, they develop a char which carries into the final product and gives it just a hint of smoky flavor and smell when you eat it.
Growing up, my mom would make traditional Gujarati food for dinner most days. My brother and I loved eating a Gujarati thaali (not all the time) and one of my favorites was Bhinda Bataka nu Shaak. The crunchy exterior of the potato that’s just soft enough to melt on the inside and the crispy okra to finish off the dish is just the perfect reminder of home to me.
When I made this dish, I was so excited to share my love for it with kids. I’ll be honest though, they didn’t take to the okra which broke my heart. Sort of. They ate the potatoes though. But I’m going to keep trying to share my love of okra and hope one day they do like it as much as I do.
But okra is so slimy!
Trust me, I know! So my hack…. use frozen or pre-cut okra. And fresh squeezed lemon juice. Wait, what? Yep, lemon juice helps break down the slime without turning your veggies into mush.
Want to know something even more cool? The “slime” (known as mucilage) actually contains soluble fiber. Here are a few more benefits of eating okra:
High in antioxidants such as beta-carotene, xanthin, and lutein
Good source of Folate
Good source of Vit. C, Vit. A, and Vit. K
Good source of Non-Dairy Calcium, Iron, Manganese, and Magnesium
So try this delicious sabzi for your next Gujarati thaali. It’s delicious and healthy and so easy to make. Try it out!
From my kitchen to yours, I hope this dish brings you the joy it brings me.
I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too. I initially started them with a basic salt, pepper, olive oil and paprika seasoning. We love the basic and use them not only for snacking, but in salads, tacos, as a topping for soups (yup), and pretty much in anything I can add it to. Continue reading “Roasted Masala Chickpeas”→
When Sanaya, my eldest, was about 3 years old, we had gone to Pankaj’s cousin’s house for a play date. Sanaya and her cousin Aarya are besties. They’re only 2 months apart in age and our families have gone through the journey of parenting together since we were pregnant.
Anyways, this story is from a time when Sanaya was very picky about food, especially Indian food. Though I feel like in her short life, she’s either been picky or a proper foodie. Kids!
My sister-in-law, Aarya’s mother had made a black eyed peas curry. I remember growing up my mom making this often so I got excited but nervous also. Will Saanu eat it? Will she like it? I’m hoping she likes it because I’m really trying to get the girls to have an appreciation for Indian food.
Surprisingly, and luckily, she loved it and for once, ate most of her food without a fuss. I felt like I found a magical key. Since then, this is one recipe I make often for the girls, especially when I’m in a pinch as it takes less than 30 minutes to make.
These black eyed peas are perfect for a weeknight meal. Not only are they delicious and quick to make, they are also rich in fiber, protein and non-dairy calcium.
I soak them at the beginning of meal prep. If you don’t want to soak them, simply increase the cook time from 12 minutes to 20.
You can store any leftovers in the fridge for up to 3-4 days.
For Stovetop: Soak black eyed peas for at least 1 hour. Then boil them in 4 cups of water for 45 minutes. Drain and add to spices as indicated in step 5. Add only 1 c water and cook for an additional 15 minutes.
For Slow Cooker: Follow directions below and cook on low for 6 hours.
From my kitchen to yours, I hope you enjoy this Dal (Lentil)!
The amazing taste of ground nuts, just a hint of sweet, and the nostalgic flavor of halwa that any Indian can recognize. This Pear Halwa Cake has become so popular in my household, I’ve actually been making it almost on a weekly basis. Continue reading “Pear Halwa Cake”→