Lonely Log or Lion on the Log

The picuture was taken in Indiana Dunes

Gutti Vankaya (Stuffed Aubergines in seasoned Tamrind Juice)

Gutti vankaya kurra with Plain Rice

Last sunday, myself and Viki have been to Garden Fresh in Naperville, I happened to spot these cute little brinjals. This is a busting market full of fresh vegetables,fish,meat,spices,flowers and what not.
The Traditional way of cooking with tamarind is in a terracotta dish, which brings out the full fruity tartness of the tamrind. The spicy Binjal/Aubergines dish will add a refreshing tang to any meal.

Brinjal / Eggplant/Aubergines

Ingredients:
12 brinjals
2 tbsp vegetable oil
1 small onion chopped
2 tsp grated fresh root ginger
2 tsp crushed garlic
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp white poppy seeds
2 tsp sesame seeds
2 tsp desiccated (dry unsweetened shredded) coconut
1 tbsp dry roasted skinned peanuts
1 tsp chilli powder
1 tsp salt
6-8 curry leaves
1-2 dried red chillies, chopped
1/2 tsp concentrated tamrind paste

Method:
Make three deep slits lengthways on each brinjal, without cutting through, then soak in salted water for 20 minutes.
Heat half the oil in a pan and saute the onion for 3-4 minutes. Add the ginger and garlic and cook for 30 seconds.
Add the coriander and cumin seeds and saute for 30 seconds, then add the poppy seeds,sesame seeds and coconut.Saute for 1 minute, stirring constantly.
Leave to cook slightly, then grind the spices in a food procesoor, adding little warm water.
The mixture should resemble a thick,slightly coarse paste.
Mix the peanuts, chilli powder and salt into the spice paste. Drain the brinjals and dry on kitchen paper.Stuff wach of the slits with the spice paste and reserve any remaining paste.
Heat the remaining oil in a wok or karahi or large pan over a medium heat and add the curry leaves and chillies.Le the chillies blacken, then add the brinjals and the tamrind blended with 7 tbsp hot water.
Add any remaining spice paste and stir to mix.
Cover the pan and simmer gently for 15-20 minutes or until the brinjals are tender.
This curry should not be liquid it should be semi dry ,serve with chapatis or rice

Sweet Potatoes Puffs & Award

Sweet Potato Puffs

I feel its been so many ages I haven’t been visited my blog due to my final exams and loads of work in office. Finally got a chance today to explore other blogs where I found that I have been given “Yummy Blog Award” by one of my dear friend “Esculent Cuisine”…Thanks KC for passing this award to me.

On this occasion I felt like having something sweet, but what should I make….Some of my most creative moments in the kitchen are spent reinterpreting them with the addition of whatever is on hand in the pantry into new meals……..looked around the whole pantry and found those beautiful sweet potatoes……These roots are most frequently boiled, fried, or baked….But this time I am going to make sweet potato puffs….you guys must be thinking I am crazy, but the result was so yummy…you guys should definately try this recipe…

Here is the recipe:
strong>Ingredients:
1 Packet Puff Pastry Sheets(I got this from Micheals store – Local store in naperville)
2 Sweet Potatoes
1/4 stick butter
3 tbsp Sugar
4 cups water

strong>Method:
First take the puff pastry sheets from the freezer and keep them outside. (It should be out for 40 minutes approximately before using. So first keep them out and in the mean while start making mashed sweet potatoes. )
Peel the skin of Sweet potatoes and Clean them and chop them into very small pieces.Keep the chopped Sweet potato pieces.Take a pot,add 4 cups of water, sweet potatoes and sugar,cover it and cook till they are done.Stir occasionally after they are done add butter and mash it. cook for a while and turn off the heat.
Now take the puffs and cut nicely wherever there is a folding. You will 6 sheets from one packet. Again cut each sheet into half. Then you will get 12 pieces from one full packet.
Take a sheet and test it. The sheets should not be hard. It should be soft and foldable. Then it is right to use. Pre-heat the oven at bake and 350 degree.
Now take full spoon of the sweet potato and place it on the sheet.
In the same manner stuff the sweet potato into the puffs.
Place the stuffed puffs in an aluminum foil or cake pan or persulin plate. Anything is fine.
When the oven is pre-heated, keep the plates in the oven carefully.
Keep the thicker one on the bottom grill of the oven and keep the aluminum foil on the top of grill.
Bake it for 30-35 minutes till the upper layer of the puffs turn to brown color and crispy.
Turn off the oven switches, keep the oven open and wait for 10 minutes

Take the plates carefully from the oven.Wait for 5 more minutes.
Have them or serve them with Vanilla Icecream.Look the layers of the puff.
Enjoy the tasty sweet potato puffs……………it was really good treat

TIP: Sweet Potatoes are high in Vitamin A and may help reduce the risk of cataracts, cancer and heart disease.

Spicy Lemon Rice

Spicy Lemon Rice

A typical southern indian favorite , this citrus-flavored rice dish is a perfect side dish for plain grilled fish or chicken.

Ingredients:
1 cup Basmati rice
1 tbsp light olive oil
12-14 fresh curry leaves
couple dried red chilli’s
1-inch piece of Cinnamon stick
2 or 3 cloves
4-6 cardamom pods
2 tsp cumin seeds
1/4 tsp turmeric
1 large lemon juice
1 -1/2 cups boiling water
Salth to taste
chopped cilantro to garnish

Method:
Place the rice in a strainer and wash it thoroughly under cold running water.Drain well and set aside.
Heat the oil in a nonstick saucepan, when it is hot , add the curry leaves, chilli’s, cinnamon stick, cloves, cardamom, cumin seeds and turmeric.
Stir fry for 20-30 seconds and add the rice. Stir fry for 2 minutes , then add the lemon juice and the boiling water.
Bring to a boil, cover the pan tightly and reduce the heat to low.
Cook for 10-12 minutes, remove from heat and allow to stand undisturbed for 10 minutes.
Fluff the rice with a fork, season and garnish with the chopped cilantro before serving.

Tip: Lemon are an excellent source of vitamin C ,which is important for boostingthe immune system, healing wounds and protecting against heart disease.
Vitamin C also helps the body absorb iron.

Red Onion, chili and gram flour Roti

Red onion chili paratha

Gram Flour or besan is made from ground chickpeas and can be found in large supermarkets and asian stores.It gives these tasty, spiced flatbreads a lovely nutty flavors.

Ingredients:
1 cup whole Grain flour
1 cup gram flour
1 red onion, finely chopped
1 red chili finely chopped
1 tbsp chopped cilantro leaves
1 tsp cumin seeds
1 tsp black onion seeds (nigella)
1-11/4 cups lukewarm water
Salt to taste
olive oil for brushing or you can use butter

Method:

Shift both of the flours into a large mixing bowl and add the onion, red chili , chopped cilantro, onion seeds and cumin seeds.
Season and mix together, gradually pour in the water and knead for 2-3 minutes on a lightly floured surface, to make a soft dough.
Let rest for 5 minutes and then divide the dough into 8 pieces.
Shape each one into a ball and roll the balls out on a lightly floured surface to a 5-inch diameter disc.
Heat a large, flat griddle pan or nonstick frying pan until it is hot. Cook the rolled-out discs of dough, one at a time, for 30 seconds on one side, brush wiht a little oil , flip over and cook for 1 minute , moving the bread aorund.
Then flip the dough over again to cook on the other side for 1 minute or until the bread is lightly browned on both sides.
Remove and keep warm, wrapped in a aluminium foil whole you cook the remainder. serve warm with nice cold raita.

Tip: To ensure that you use the minimum amount of oil or butter, use a pastry brush or paper towel moistened with oil to prevent the breads from sticking to the pan.