Badanekai Pachadi / Smoked Eggplant Yoghurt Relish

Badanekai Pachadi / Smoked Eggplant Yoghurt Relish

Badanekai Pachadi / Smoked Eggplant Yoghurt Relish

Badanekai or eggplant or brinjal or call it by any of its name was never popular at home. Not my mother’s, not mine. But a few days ago I wanted to make a nice baingan bharta. You can’t go wrong with that now, can you? But instead I did a complete 180 flip and decided to make a yoghurt based relish or as we call it, pachadi. I’ve made many kinds of pachadi before, and this kind would be a first. I had already roasted the eggplant over flame and was cooling it down. Simply mixing it with whisked yoghurt, salt and a tadka meant for a quick side dish.

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Prawn Masala with Ground Prawn Heads

Prawn Masala with Ground Prawn Heads

Prawn Masala with Ground Prawn Heads

Prawn masala sounds familiar and comforting. The ground prawn heads sounds off? It shouldn’t. All these years of watching Masterchef Australia had to come in handy some time. I know of many Indian recipes where the entire prawn is used in curries or even fried. But only in Masterchef did I see contestants use the heads of prawns and shells of crustaceans to make bases for sauces, soups and oils. I used this trick to give my prawn masala a big prawn punch.

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Stuffed Brinjal in Peanut Coconut Curry

Stuffed Brinjal in Peanut Coconut Curry

Stuffed Brinjal in Peanut Coconut Curry

Stuffed Brinjal in Peanut Coconut Curry sounds like it’s very similar to bagara baingan. It is very similar. Although, I stuffed the little brinjals with a dried coconut mixture, shallow fried it and then simmered in a peanut and coconut base sauce. I definitely winged this one and put up a picture on my Instagram stories. Turns out quite a few of you love your baingans and asked me for a the recipe. So, without giving you all some spiel about how lightening and inspiration struck me when I saw some peanuts in my kitchen, I’ll just tell you how I made it.

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Noodle Bowl with Chicken Broth

Noodle Bowl with Chicken Broth

Noodle Bowl with Chicken Broth

I recently did a post of some of my favourite noodle bowls. And then I went and made another one. This one is with a chicken broth made with bones. It’s deeply chicken flavoured and light on the tummy. Originally made for when you’re under the weather because of the weather, I added noodles, a boiled egg and some chilli garlic oil because I simply can’t stop myself. It’s delicious as a soup and even better when you eat it my way.

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Sticky Lotus Stem and Baby Corn with Peanuts

Sticky Lotus Stem and Baby Corn with Peanuts

Sticky Lotus Stem and Baby Corn with Peanuts

I’m fascinated with the lotus stem’s pattern. Can’t take my eyes off them. I’d never cooked lotus stem and baby corn before and I wasn’t even curious to. This is my first and it was good. It’s a simple stir fry of sorts. A quick wash, a quick black and a quick stir fry. I blanched it to be on the safer side so I knew it was cooked to an extent. After blanching I saw that it was slightly slimy. I washed it all off and then stir fried it in some sesame oil and garlic.

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Roasted Zucchini with Veggies and Yoghurt

Roasted Zucchini with Veggies and Yoghurt

Roasted Zucchini with Veggies and Yoghurt

I love my veggies. And I love them with a nice char. For this one lunch, I roasted a whole zucchini with cherry tomatoes and then threw some leftover chickpeas and sweet corn. I then went on to drizzle it all with some EVOO and a side of garlic and coriander yoghurt. This was quite a refreshing dish. I can’t figure if it’s a salad or a side dish. I’d say, it doesn’t matter. My OTG doesn’t give anything any ‘char’. It does a good job of cooking everything though. That’s why, I had to get the char effect by roasting the zucchini on a pan. And then I popped it into the oven and cooked it for about 15 minutes.

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Scrambled Eggs in Caramelized Onions and Paprika

Scrambled Eggs in Caramelized Onions and Paprika

Scrambled Eggs in Caramelized Onions and Paprika

Every culture has a bunch of their own egg dishes. As much as I love our beloved anda bhurji, I love some of the ways the Turks cook their eggs. From cilbir to menemen, they sure know how to whip up a good breakfast. Inspired by the menemen, I made some scrambled eggs for Sunday breakfast. Caramelized onions, tomatoes and paprika are all cooked down to a glorious mush to which whisked eggs are added and gently folded in. A generous scattering of parsley and a crumbling of feta to finish. The paprika stained oil is quite delicious to lick off the fingers.

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Noodle Bowl Recipe Collection

noodle bowl

Noodle Bowl Recipe Collection

Gotta love a bowl of noodles. What’s better? A bowl of noodles with broth and accompaniments like eggs, fried things, fresh things, and more delicious things. I’ve never had an ‘authentic’ bowl of ramen. I’d love to travel to Japan just for it but my bank account is crying and laughing at me in a corner. Till then, I’ll binge watch ramen videos on YouTube and make humble versions of the same in my kitchen. They’re not all that bad and that’s good enough for me. I have low standards, y’all.

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Roast Chicken Salad with Mango

Roast Chicken Salad with Mango

Roast Chicken Salad with Mango

Winner winner, chicken dinner. And this one has mango and cherry tomatoes too. Before the favourite fruit of the country goes into hibernation, I thought I’d get my lazy backside off the couch and make this salad. Basic stuff. Give a chicken breast a good sexy massage with a special spice mix. Play some Al Green for inspiration. Gently roast it on a pan till you see a nice dark colour on one side. Then pop it into a preheated oven (or simply lower the heat and cook it on the pan itself). Then slice it up and serve with mango cubes and cherry tomatoes that you must throw in the oven with the chicken. Don’t forget the pretty tomatoes!

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Ragi and Whole Wheat Waffles

Ragi and Whole Wheat Waffles

Ragi and Whole Wheat Waffles

Every once in a while, I whip up some waffles on a Sunday. And every once in a while, I almost run out of flour. That’s how this ragi and whole wheat waffles came out being. Not because I was on a healthy food trip (it’s about time I’m on one, actually). From my older breakfast recipes like oatmeal waffles and oatmeal pancakes, I was pleasantly surprised that not everything needed plain white flour to taste good. But ragi, I was never quite sure of. That’s why I used a 1/4 cup of each – ragi, plain flour, whole wheat flour and oat flour (grind instant oats to a powder).

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