I found this recipe a while back when Puja at USMasala became a featured blogger at Velvet Aroma. Ever since then it has been sitting in my “Must-try” cookbook. I finally tried it last month and boy was I over the moon. It is absolutely stunning and has now moved to my “Tried & Loved it” cookbook! 🙂 Yes, I am slightly dorky that way but trust me… the flavors, the aroma, the gravy is simply scrumptious. If you are counting calories, then leave them at the door because let me tell you something, when you shallow fry eggplant it soaks up oil like a sponge… No seriously it does!
This is an absolute must try dish for any and all! I modified a few steps from the original just on the spot but I think either recipe should work wonders… Enjoy!
Kashmiri Dahi Baingan/Eggplant in Yogurt Fennel Gravy Adapted from usmasala.blogspot.com
Makes: 2 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Ready in: 30 minutes
- 1 large eggplant
- 2 cups of yogurt
- 2 tbsp oil + extra to shallow fry the eggplant
- 1 large pinch Asafoetida
- 2 to 3 green cardamoms
- 2 tsp fennel seed powder
- 1/2 tsp dry ginger powder
- 1 large pinch of Turmeric
- 2 tsp Kashmiri mirch or to taste
- chopped cilantro Read More
H loves Caprese anything! Some mozzarella, tomatoes, basil, a drizzle of balsamic vinegar, salt and pepper and he is in Caprese heaven! 🙂
While the house recovers from cold and ear infection this week, we’ve been on a simple, quick to put together diet so to speak! We’ve had take-out from a few Thai restaurants, does the hot curry open up your nasal passages or what? 😛 Then, we’ve been buying soup from Whole Foods. To complete the meal we’ve been making different versions of sandwiches to go with the soups. This particular sandwich has been one of them. The prep time simply involves washing and slicing the tomatoes and washing the basil leaves. Tadaa! So here comes my hubbies favorite sandwich!
Now, (i) apologies in advance for posting a mostly “to taste” recipe. Actually, correction: this is more an idea than a recipe by itself. I’m hoping you’ve made enough Caprese salads or have the taste profile that you like. (ii) I’m missing a couple of images for grilling the sandwich and flipping it.
Makes: 1 sandwich
Prep Time: 5 minutes
Cook Time: 5 minutes
Ready in: 10 minutes
- 2 slices of your favorite bread (Gluten-free if needed)
- shredded mozzarella cheese to taste
- 1 tomato sliced
- few leaves of Read More
There comes a point in your life when you decide to change your diet in some way for health or social reasons. It could be as small as drinking more water or as big as cutting out gluten completely. Either way it feels like you’re venturing off the beaten path. That suddenly you have to figure out a whole new way of sustaining yourself. Often the stress of figuring out how to make this change is what leads many to go back to their original way of living. I’d like to propose to you that the change you’re trying to make is in fact not off the beaten path. The problem of figuring out how to live with the new changes in your diet has been solved and all you need to do is apply the existing solution to your life.
I decided to have a gluten-free diet after having some serious health issues. The motivation to change my diet was pretty high — yet initially the change was really difficult. Every day I’d come home from work and stand in front of my refrigerator just wondering what in the world I could make for dinner. The worst part was everything that Read More
Do you have recipes that you eat like maybe once a year but when you do it’s because you have an intense craving for it? This recipe is like that for me. I think I’ve had it a total of 4 times in my life. And it’s really not my recipe. It’s Sonia’s husband’s. And I’m sure he’ll pass on the claim-to-fame to someone else given how humble he is.
The first time I had it was at Sonia’s place. Sonia’s hubby made these as a BBQ option for the vegetarians. At the time I didn’t even eat fish.. so to me BBQs were a social event that I went to fully stuffed because I knew the food would just be so bad for vegetarians. This dish is what made me rethink BBQs. Really it’s such a powerful dish with such powerful flavors!
In fact I remember it was so good that I took some of the leftovers home for my little brother. And he loved it. So this holiday season, while my little bro was visiting, we had that intense craving again. So we cooked up H’s stuffed portobello mushroom. Devine!!!
I’ve made this dish on the “official BBQ outdoor” grill.. but Read More