Sunday, November 26, 2017
Thursday, February 16, 2017
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.
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.
*Sedap means delicious in Malay and that’s what this recipe is.
Tuesday, February 7, 2017
Ratatouille, The Indian Way
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.
TO ATTEND MY HEALTHY COOKING CLASS CLICK HERE