Y’all I’ve just gotten so lazy. Except right now because I’m doing this on a whim. Actually I’m at my (share with husband) desk with a nice table lamp on the side and the window in the front. And I felt like I should type. So here I am. Anyhoo. I’m on the new-year-new-me kinda phase since 2020 has freshly rolled out.
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.
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.
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.
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.
Cowpea Beans Stir-fry with Coconut / Alasande Palya
Cowpea beans have been a regular fixture at home. French beans were slightly more expensive compared to cowpea ones. That’s why they made the cut. They’re simply stir fried with a tadka of mustard seeds, urad and channa dal, curry leaves and dried chillies. The dals give it a nutty flavour and add a crunch to the dish. There’s no masala or too much salt to kill these beans. Adding freshly grated coconut in the end gives the dish some added texture and freshness.
Spaghetti with Ricotta, Garlic and Olive Oil
I recently did a post on homemade ricotta and things you could do with it. One dish I wanted to make a separate post on was this spaghetti with ricotta, garlic and olive oil. It’s really simple, most of the ingredients are listed in the title itself, and is super delicious. Not to forget, it cooks in a few minutes. The flavours you’d be hit with are predominantly garlic and olive oil. The ricotta adds a nice creaminess in bursts. Lots of freshly cracked pepper for some heat and some parsley for, well, colour. I don’t see what else it could do.
Pineapple and Cucumber Salad Recipe
Not being a salad person is no reason not to eat a perfectly delicious salad. I’m not one for too many leaves though. I feel like a cow. No, I’m not talking about my figure. I’m talking about chewing those leaves. I prefer salads with chunks of veggies in them and just a few sprinklings of leaves. Like the wind happened to accidentally blow them my direction. Whenever I have people over for a meal, I try and squeeze in a decent salad in there. More often than not, I serve hearty curry based spicy meals and a salad sometimes saves the tummy from burning down. This salad has all the basics and some more. Pineapple and cucumber salad had to be my main heroes and the orange miso dressing, the bombshell heroine. It’s sweet, salty, sour, and delish!
Homemade ricotta cheese recipe is already on the blog. In this post I want to show you two delicious toasts you can make with it. And more. There’s no cooking but only assembling in these recipes. Ricotta to me is best defined as ‘loose paneer’ to the Indian palate. The making of it requires full fat milk, lemon juice, salt and 15 minutes. Many restaurants and cafes include ricotta in many of their dishes like pancakes and cheesecakes. I like the idea of ricotta on toast with something sweet or savoury to go with it. Like, this ricotta and mushroom toast.
Recipe for Chilli Garlic Oil
If you’re ever wandering the feeds of Instagram and stumble on to mine, check out the highlights. I’ve got this recipe there. Chilli garlic oil has to be one of my favourite condiments of all time. There’s the ruby red oil that can be used to stir fry things in or simply drizzle your eggs with. Then there are those tiny little nuggets of gold – garlic and chilli flakes – that have crisped to perfect crunchiness. It elevates any boring dish to new levels of deliciousness. I don’t like saying “next level”. What is next level? Who’s seen the next level?.