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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Rose Petal Jam Cake

Rose Petal Jam Cake

My sister gave me a bottle of Rose Petal Jam on my last visit to India and it took me back to the days when most Bangaloreans had dark pink and yellow roses in their gardens.  We were no exception.  My Dad was very interested in gardening and cooking and there was something interesting to learn every day.  Early morning, when the roses were in bloom, he would go into the garden and carefully check the roses and other blooms.  He taught me to collect these rose petals, wash and dry them very gently and layer them in a large glass bottle with sugar.  Every other day, one of us would add more rose petals to the bottle and within a month to 6 weeks, we had the most exquisite jam I have ever eaten.  More often than not, we ate it plain and thoroughly enjoyed every luscious spoonful.

This year, I decided to add it to a cake and see what happens.  The result- a tempting, enjoyable, fragrant very unique Christmas Cake.

The Recipe:

2 cups fortified wheat flour; 40 gms maida; 1 tsp baking powder; 1/2 tsp baking soda; 20gms sooji; 270 gms milk powder; 16 cardamoms, powdered; 2 cups milk; 1/2 cup caster sugar; ½ cup Rose Petal Jam; 1 cup butter at room temperature; 2 tsp vanilla essence; pinch of salt; ½ cup ghee residue (optional).

Sieve the flour, milk powder, baking powder, baking soda, sooji and salt together in a large bowl.  Mix the milk, caster sugar, oil, cardamom powder, ghee residue and vanilla extract in another bowl.

Add the dry ingredients by the spoon by spoon to the wet ingredients and gently mix to a smooth glossy texture.

Grease and line 7 inches by 3 inches foil cake pans ( 3) and divide the mixture between them.  Bake in a preheated oven at 180Celcius for 35 minutes or until metal skewer inserted in centre of cake comes out clean.  Cool, pack and give to your lucky friends. 

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Baked Brinjals with Pomegranate Balsamic Vinegar

Baked Brinjals with Pomegranate Balsamic Vinegar

Although I have been a fan of Nigella for years, I never tried out any of her recipes until I saw her on MasterChef recently.  Brinjals are not a favourite in our family and eaten under protest when confronted with it.  This sounded really good, so since I had some brinjals in my vegetable basket decided to give it a try with the ingredients I had in my kitchen.  The original recipe is from

http://www.chatelaine.com/recipe/vegetarian/nigella-lawsons-baby-eggplant-with-oregano-and-red-onion/

Mine is different and tastes so good.

The Recipe:

500 gms medium sized brinjals- any variety will do; 2 tbsp olive oil; 2-3 fresh Oregano leaves ( I have then growing on my balcony); 1 medium onion, sliced fine- used the Indian Onions that we always use; 4 tbsp pomegranate balsamic vinegar that was a gift and just waiting to be used; salt to taste; 1/8 cup extra virgin olive oil; 1 1/2 tbsp cold water; 1 large clove garlic, minced fine; a few fresh oregano leaves for garnish.

Preheat oven to 225 C.  Slice brinjals in half lengthwise, keeping the stalks on. Mix olive oil with fresh oregano in a bowl.  Place the eggplants, cut-side down in a baking pan and drizzle the mixture all over.  Grill in centre of oven 5-7 minutes each side until golden brown.  Mix onion, pomegranate balsamic vinegar and salt in a small bowl. Keep aside for 10 minutes. Gently whisk in extra-virgin olive oil, cold water and garlic. Transfer brinjals to a serving plate. Pour onion dressing over eggplant. Keep aside for 10 - 15 minutes.    Sprinkle with fresh oregano and serve as an appetiser or side dish.  Tastes too good to be true and I can't wait to make it again!

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Aloe Vera Salad

Aloe Vera Salad

This is a versatile, tasty and nutritious salad that could pass as a snack as well.  I like to make large quantities of it and pack it in individual portions and keep it in the fridge. It goes with everything and has a lovely tangy crunch.

The Recipe:

1/4 cup moong dal or green gram dhal washed and soaked overnight in 2 cups water; 1 large carrot grated; 1 small green mango, grated;1 small cucumber, diced- seeds removed; 1/4 cup fresh, grated coconut; 1 green chilli, minced; 1/2 cup coriander leaves; 1 tsp brown sugar; salt to taste; 3 caps ( about 15 ml)  Herbalife Aloe Vera concentrate.

For Seasoning: 1 tsp olive oil; 1/4 tsp mustard seeds; 1/2 tsp black gram dhal; a pinch of asafoetida.

Next day, drain the moong dhal and mix with all the other ingredients in a large bowl. 

Heat the oil in a non stick pan and add the mustard seeds. When they start spluttering add the black gram dhal and stir fry for a minute on low flame. Add the asafoetida and mix with the salad ingredients. Serve immediately as an accompaniment or as a snack. Incidentally, eaten regularly, this salad is good for a healthy, glowing complexion.

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Brinjal in Spiced Yoghurt

Fried Brinjal Rings in Spiced Curds

As children, none of us liked brinjal or aubergine as it is called in the Western world.  No matter that my Mum did her best to entice us with various recipes.  None suited us and in fact it was our pet hate.  The sight of it was enough to send us into the doldrums.  My children are the same.  It is only now as an adult that I appreciate the humble brinjal.  This is a recipe from my Mum and goes well with rice as a side dish or even with any kind of spiced rice.

The Recipe:

1 large brinjal, sliced into 5 rounds ( I used the round purple variety; 250 ml curds; salt; 1 tsp chilli powder; 1/4 tsp turmeric powder; 1 tbsp vinegar; salt to taste; oil for shallow frying.

1 clove garlic, smashed; coriander leaves for garnish- optional.

Soak the brinjal in salted water for 15 minutes. ( Add enough of water to cover the brinjal with 1 tsp salt).    Drain and marinade with the chilli powder, turmeric, salt to taste and vinegar for 15 minutes.  Heat oil in a nonstick pan to medium heat and gently fry the brinjal slices till brown on both sides.  Drain on kitchen paper.

After all the slices are fried, add the garlic to the residue in the pan and gently stir fry for a minute.  Scrape this mixture into the curds (yoghurt), add salt to taste and beat with a fork until smooth.  Arrange the brinjal in a shallow dish and pour the beaten, spiced curds over.  Garnish with coriander leaves and serve with the rest of the meal.  This is a very simple dish that goes extremely well with biriyani, pulav, spiced rices and white rice.

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Mushroom Magic

Mushroom Masala

Going through my recipe book, I came across this long forgotten recipe that is a quick and delicious one to make.  Simple, and tasty, it could be polished off by one person in a sitting.

The Recipe:

1/2 kg button mushrooms; 2 spring onions, minced; 1 tbsp curry powder (I make my own); salt to taste; 1 tbsp oil.

Soak mushrooms in salted water for 15 minutes.  Drain.  Heat a nonstick pan and add the oil.  When hot, lower flame and add the curry powder and salt.  After 30 seconds add the mushrooms and spring onions.  Increase the heat and cook on high flame for 5 minutes till dry and the mushrooms are cooked.  Serve hot as a snack.  I like to eat this while watching a movie at home.

Ten Minute Cheesy Vegetable Bake

Cauliflower Potato  Duo

This is a recipe  that can be made very quickly.  In fact it takes more time to prepare the vegetables than the cooking time.  Throw in whatever you have in your vegetable basket and sprinkle some cheese on top and bake for 15 minutes until cheese melts in a very hot oven.

The Recipe :

1 large cauliflower broken into florets; 2 spring onions, chopped; 12 ready to cook potato quarters; 50 gm grated cheese; salt and pepper to taste; 1 inch ginger, crushed; 3 flakes garlic, crushed.

Cut and soak cauliflower  in salt water for 10 minutes.  Drain.  Boil in very little water for 5 minutes until dry.  Grill potatoes in oven at highest heat for 7 minutes.   Mix the cauliflower and potato with the crushed ginger and garlic and the seasoning.  Place in a heat proof dish.  Sprinkle the grated cheese all over.  Scatter the spring onions on top.  Bake at 175 C for 15 minutes till cheese has melted.  Serve hot with warm, crusty garlic bread.

A Very Special Treat

Sweet Mango Curry

My visit to Bangalore this year was spent catching up on all my favourite childhood recipes made to order  by my Mum .   During summer in Mangalore, the market would be flooded with all kinds of mangoes and the kaat or country mango was always destined for the Sweet Mango Curry, which I loved.  I would sit at the table for hours gnawing on the fibrous fruit and savouring the thick, aromatic curry.  It is quick and easy to prepare and one cannot help smacking one's lips in anticipation of yet another tradional favourite.

The Recipe:

10 country mangoes, skinned; 3 dry, red chillies broken into pieces; large sprig  curry leaves;  lime sized ball of tamarind soaked in 1 cup water for 15 minutes; jaggery or brown sugar to taste;  2 tbsp oil for cooking.  and a pinch of salt.


Soak the mango skins in 1 cup water for 15 minutes and squeeze all the juice out.  Discard the skins.  Heat oil in a deep pan.  Add mustard seeds.  When they splutter add the curry leaves and stir fry a minute.  Next throw in the broken pieces of dried red chilli and stir till crisp and colour intensifies.  Add the tamarind water, the mango water and the peeled mangoes with the jaggery to taste and a pinch of salt.  Bring to the boil, lower flame and simmer till thick.  Can be eaten plain or with rice.  Either way, this is one dish guaranteed to warm the cockles of your heart.