Tag: Indian Food Blogger

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Baingan Bharta (Punjabi Eggplant)

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.
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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!
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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.
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Notes:
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.
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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.
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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!

Baingan Bharta (Punjabi Eggplant)

Baingan Bharta (Punjabi Eggplant)
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Sapna
July 27, 2020
by Sapna
Category Indian
Persons
4

Ingredients

  • 4 large eggplants, roasted, peeled and roughly chopped
  • 2 large onions, diced
  • 3 large tomatoes, finely chopped
  • 2 Serrano peppers, sliced lengthwise into quarters (adjust to spice level)
  • 3 oz tomato paste
  • 2 Tbsp curry leaves, chopped
  • 1 Tbsp Kasoori Methi
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 2 Tbsp ground coriander
  • 1 tsp cayenne pepper (adjust to spice level)
  • 1 Tbsp oil
  • 1 Tbsp salt
  • 1 Tbsp cilantro, chopped

Instructions

  1. In a large, heavy bottom skillet, heat oil over medium flame. Add in cumin seeds and wait for them to splutter
  2. Add in the onions, serranos and curry leaves and cook for about 10-15 minutes, stirring often
  3. The onions should turn translucent and the oil should start separating from them
  4. Add in the coriander, turmeric and cayenne pepper and mix well. Cook for 1-2 minutes to let the spices blend in
  5. Add in half the chopped tomatoes and cook for 5 minutes
  6. Add in the other half of the chopped tomatoes and the tomato sauce and mix well.
  7. Add in the salt and mix well
  8. Add in the roasted eggplant and mix well. Reduce heat to low flame and cook for another 15-20 minutes stirring occasionally
  9. Crush the kasoori methi between your palm and add in to the bharta. Turn off heat, mix well
  10. Garnish with cilantro
  11. Serve hot with naan or roti

Tags

Baingan Bharta,
dairy free,
Desi Khana,
Diabetic Friendly,
Eggplant,
Farmers Market,
Healthy,
homemade,
Indian Food,
Indian Food Blogger,
Low Calorie,
makesmethinkofhome,
Roasted Eggplant,
Sustainable
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Roasted Cilantro Mint Chutney

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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.
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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.
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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.
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I’ve used this chutney recipe to eat with Adai Waffles / Lentil Waffles, Paneer Cabbage Cups, Spinach Dal Paratha, Aloo Paratha, and Avocado Roti.  What will you eat it with?
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From my kitchen to yours, I hope this chutney becomes a staple for you!

Roasted Cilantro Mint Chutney

Roasted Cilantro Mint Chutney
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Sapna
July 8, 2020
by Sapna
Cuisine Indian
Category Condiments
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes

Ingredients

Instructions

  1. Heat a large skillet on med flame and add kasoori methi to it. Dry roast for about 3-5 minutes until it starts to give out an aroma and turns slightly golden red. Remove from pan and set aside.
  2. In the same pan, add 1 Tbsp mustard oil. Add in the cumin seeds and wait for them to start spluttering.
  3. Add in the serrano peppers and cashews and roast until the cashews are slightly red and the peppers have a char on them.
  4. Add in the chickpea flour and cook until the flour also starts to turn golden red. If the flour is not cooked all the way, you will get a gritty taste in the chutney.
  5. Now add in the cilantro and mint leaves. Saute these until they have a light char on them. Turn off heat and transfer this mixture to your blender.
  6. Add yogurt, ginger, garlic, roasted kasoori methi, and water. Blend to a smooth consistency.
  7. Transfer chutney to a bowl and add in the salt, carom seeds, remaining 1 Tbsp mustard oil, and garam masala. Mix well.
  8. Enjoy with your favorite foods!

Tags

Appetizers,
canbevegantoo,
eat your greens,
gujarati,
Healthy,
Indian,
Indian Food,
Indian Food Blogger,
party food,
Quick and Easy,
snacks,
Summer,
Sustainable,
vegetarian
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Bhinda Bataka nu Shaak / Okra Potato Sabzi

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.
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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.
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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.
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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!
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From my kitchen to yours, I hope this dish brings you the joy it brings me.

Bhinda Bataka nu Shaak / Okra Potato Sabzi

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Sapna
July 6, 2020
by Sapna
Cuisine Indian
Category Indian
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes

Ingredients

Instructions

  1. In a medium skillet, heat oil over medium flame.  Add mustard seeds, cumin seeds and hing.
  2. When the seeds start to splutter, add in the turmeric and cayenne pepper and let it cook to bloom for about 30 seconds.
  3. Add in garlic and tomatoes.  Cook until water from the tomatoes has evaporated.
  4. Add potatoes, coriander powder and salt.  Mix well.
  5. Add in the water and mix.  Cover and cook for 10 minutes, or until the potatoes are tender and most of the water has evaporated.
  6. Add in the okra and mix well.  Cover and cook for another 7-8 minutes.
  7. Uncover and add in the lemon juice.
  8. Turn heat up to med-high and cook for an additional 5 minutes, stirring occasionally to make sure the veggies don't stick to the bottom of the pan.  You want them to be just crispy on the outside.
  9. Turn off heat, and garnish with serrano peppers and/or cilantro.
  10. Serve hot with Roti or Rice or as part of a Gujarati thaali!

Notes

If you're using frozen okra, make sure you thaw them out, and pat them dry with a paper towel as you would with fresh okra.


Tags

30 minute meals,
Antioxidant Food,
dairy free,
Desi Khana,
Easy meals,
Gluten Free,
gujarati,
Healthy,
heart healthy,
homemade,
Indian Food,
Indian Food Blogger,
Non Dairy Calcium,
nut free,
okra,
potatoes,
shaak,
Sustainable,
Vegan,
vegetarian
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Roasted Masala Chickpeas

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” →

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Instant Pot Black Eyed Peas Curry

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!
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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.
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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.
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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.
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Notes:
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)!


Instant Pot Black Eyed Peas Curry

  • Servings: 4
  • Print

Ingredients:

1 c dried black eyed peas, soaked

1 onion, chopped

2 tomatoes, chopped

4 garlic cloves, minced

1″ ginger knob, grated

1 bay leaf

1 tsp cayenne pepper

½ tsp turmeric

2 tsp coriander powder

1 tsp garam masala

1 tsp salt

2 c water for cooking

1 Tbsp lemon juice

1 Tbsp olive oil

1 tsp cumin seeds

½ tsp hing (asafoetida)

Directions:

1. Set Instant pot to saute mode.  Add oil and let heat.

2. Add cumin seeds and hing.

3. When the cumin seeds start to splutter, add in onions, ginger and garlic.  Saute for 3-5 minutes, until the onions are tender and translucent.

4. Add in the tomatoes and spices and cook for 3-5 minutes, or until the oil starts separating from the tomatoes.

5. Drain the water from the black eyed peas and add to the instant pot.  Add the 2 c water and mix well.

6. Cover instant pot and set vent to sealing postion.

7. Change setting to manual/pressure cook mode and set timer for 12 minutes.

8. When the timer goes off, let pressure release naturally for 10 minutes before releasing the remaining pressure.

9. Add lemon juice and give a quick stir before serving.

Serve with Naan or Rice.