The Versatile Housewives

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Simply Sedap Baked Brinjal

Baked Brinjal

Brinjals have never been a favourite vegetable of mine.  I detested it, I deplored it, I simply would not consider eating it until I ate this delicious version.  It is so simple and delicious that vast quantities vanish in one sitting and you can never have too much of it.

The Recipe:

500gms baby brinjals, washed; ½ tsp Pink Himalayan Salt dissolved in 2 cups water; 2 tbsp olive oil; Pink Himalayan Salt to taste.

For The Garlic- Curds Dip:  1 large clove of garlic, peeled washed and crushed; ½ cup home made curds; 1/8 cup whey; ; Pink Himalayan Salt to taste.

For Garnish:  A few coriander leaves; a pinch each of chilli powder and coarse pepper powder

Preheat oven to 225 C.

Slice the baby brinjals in half lengthwise, retaining the stalks.  Soak in salted water for 10 minutes.  This is to drain away the bitterness and prevent excessive dis-colouration.  Drain and pat dry with kitchen towels. Mix the olive oil and pink Himalayan salt to taste in a bowl.  Place the brinjals, cut-side down in a baking pan (lined with foil) and drizzle the mixture all over.

Grill in  centre of oven 5-7 minutes each side until golden brown. Remove from oven and serve within 10 minutes with the Garlic- Curds Dip.

Garlic- Curds Dip:

Whisk the curds, whey, crushed garlic and pink Himalayan salt to taste until smooth. Serve with the Simply Sedap Brinjal, garnished with coriander leaves, chilli powder and pepper powder.

Simply Sedap*

*Sedap means delicious in Malay and that’s what this recipe is.

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Indian Ratatouille

                                                         Ratatouille, The Indian Way

The only reason, I decided to try out this recipe is it's glorious colours.  I was browsing on Pinterest and came across this attractive photograph of the finished dish.  It looked so good that I had to make it.  However, instead of the tomato puree and paste, I decided to use curds (yoghurt) instead.  The trick is to get vegetables of similar size, so that the baking time ensures perfect cooking.  Drench it with curds and you have an appetising main or side dish- as you discover for yourself.

The Recipe:

1 zucchini; 1 purple or green brinjal; 3 medium size tomatoes.  Make sure the vegetables are the same size.
1 cup home made curds; 1 large clove garlic, smashed; salt to taste; 1 green chilli, minced; herbs of your choice; spring onions; 1/4 cup olive oil.

Slice the zucchini, tomatoes and brinjal into thick rounds after washing and drying them.  Soak the brinjal rounds in salted water ( enough to cover) for 10 minutes to remove the bitterness and avoid discolouration.  Drain and keep ready for use.  Mix the olive oil and salt together.  Grease an ovenproof dish and arrange the zucchini, tomatoes and brinjals in rows, side by side.  Pour the olive oil over the vegetables and Bake in a preheated oven for 30 minutes at 200 Celcius or until tender. Remove from oven and let it stand for 10 minutes.  In the meanwhile, whisk the curds and smashed garlic together until smooth, adding salt to taste.  Pour it over the baked vegetables.  Scatter the herbs, spring onions and minced chilli over the cuds.  Serve as a main dish or with the rest of the meal.

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Pineapple Rice

Pineapple Rice

During the last week of December 2016, I was going through my collection of recipes, wondering what to do for New Year and I came across this recipe that I had saved years ago.  I happened to have all the ingredients at home and so decided to make a vegetarian version of the delectable Pineapple Rice.  New Year is a time to celebrate with family and to give thanks for the blessings of the past year and the dawning of a New Year. So after church we came back and enjoyed a wonderful time together.

The Recipe:

2 cups cooked low GI basmathi rice ( I used stock to cook the rice); ¼ cup each of peas and corn; 1 carrot, grated; 3 large cloves garlic, minced fine; few spring onions for garnishing; 1 cup cubed pineapple; 1 extra slice pineapple for garnishing; 10 roasted  cashew nuts, halved (I forgot to add them) 2 tbsp thick coconut milk; ¼ tsp turmeric; pepper and salt to taste; coriander leaves for that extra zing; 2 tbsp olive oil.

NB:  It’s best to use rice cooked the day before for this recipe.  If you do have to cook the rice on the same day, make sure it is cooled before using.

Heat the oil in a large wok, medium high and stir fry the garlic for a few minutes to golden brown.  Add the peas and corn and stir fry without adding water for 2 or 3 minutes.  Next add the carrots and stir gently for a minute.  Add the turmeric and pepper and the pineapple cubes.  Mix together and add the rice spoon by spoon until all the rice is used.  Sprinkle the coconut milk all over the rice and add the cashewnuts, half the coriander leaves and spring onions reserving the rest for the garnish.  Mix together and remove to serving dish.  Garnish with pineapple, spring onions and coriander leaves or tomatoes like I did.  Serve immediately with any side dish of your choice.

Non vegetarians can add chicken or prawns as desired.

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