December 30, 2011

Baba Ghanoush | A Dip & A Sandwich

Alrite, This will be my last post for the year 2011 .. I don't know about the rest of you, But for me, this year went by so fast , that I cannot believe I am writing 2011's last post ..

If you are planning a house party to bring in the new year, I have a perfect starter recipe for you .. Baba Ghanoush - The very popular Smoked Eggplant & Tahini Dip from the middle east. What I love about Dips, is that they can be made way ahead of time & infact the longer it sits, more intense the flavour .. And, everybody loves Dips & it is a great fuss free addition to your party menu

Baba Ganoush

You Will Need:
  •  2 Big Fat Eggplants
  •  3 tbsp Tahini
  •  1/4 cup lemon juice
  • 2 tbsp extra virgin olive oil
  • A handful of chopped parsley
  • 2 tsp finely minced garlic
  • 1/2 tsp paprika
  • A few olives for garnish
  • Salt as per taste

How To
  • Make tiny slits around the eggplant, coat with mustard oil & roast it in the oven at 400 degrees for 30 mins, till the eggplant gets charred on all the sides. You could even roast the eggplant on the stove top, which is usually what I do & it cooks in about 15 mins
  • Once the eggplant is roasted, allow it to cool. Later, peel off the skin & mash the eggplant with the back of a fork. Add salt & lime juice, mix well & set it aside
  • Add all the other ingredients except Paprika, olives & parsley, Stir well so that the flavors incorporate.
  • Transfer to a serving bowl, garnish with freshly chopped pars;ey, olives & sprinkle Paprika on top ..
  • Serve with Pita chips, nachos or veggie batons .. Enjoi !!!

NOTE: Mash the eggplant well .. A few large chunks are fine  but mash into a smooth texture with entirely pureeing it .. which is why I have't used a blender & I don't recommend it either

Baba Ghanoush Sandwich

I sometimes make use Baba Ghanoush as a Sandwich spread .. Its delicious & makes for a quick breakfast & you can even serve miniature sandwiches as starters too

Baba Ghanoush Sandwich

You Will Need:
  • As many slices of bread you need & any variety - I've used Muesli Bread here
  • A few onions - cut into thin rounds
  • A few tomatoes - cut into thin rounds
  • A bit of finely chopped parsley
  • A few olives
  • Baba Ghanoush

How To:
  • Cut the bread slices into whatever shape you like - triangles, rounds, squares or get creative & use a cookie cutter to get different shapes
  • Spreas a thin layer of Baba Ghanoush onto the bread. Add a slice of onion & tomato each, garnish with parsley & olives .. If making for a party, Arrange the readied sandwiches in a large tray & wrap with a cling film & refregirate.
  • Allow them to come to room temprature before serving or Microwave them for a minute & serve slightly warm

Have a great time Partying on New Year's Eve .. See you in a bit .. In 2012 !!!

December 24, 2011

Crunchy Nutella Truffles

I can eat Nutella by the spoonfuls & finish an entire jar :-) So, before it would disappear just like that yet again, I made these beautiful truffles out of them.

Guess what I added?? Crushed Chocolate Chip Cookies & Cornflakes ..  And, they turned out super crunchy & was very light. They are super easy to make & hard to mess up :) So they make very nice gifts too

Nutella Truffles

You Will Need:

Makes 10 Truffles
  • 4 tbsp Nutella
  • 1 tsp butter
  • 8 chocolate chip cookies - crushed
  • 2 handfuls of cornflakes - crushed
  • Cocoa powder for rolling

How To:
  • In a microwave safe bowl, melt butter & nutella together for about 2 mins.
  • Mix crushed chocolate chip cookies & cornflakes. Mix well to incorporate.
  • Set aside & allow them to come to room temprature. Make small balls out of them & roll over cocoa powder.
  • Refregerate for about 30-40 mins before serving.

I made these on a whim & I was very happy with the results. So, this recipe is definitely a keeper .. They are so easy that even your 6 year olds can help you make these

  • Try replacing chooclate chip cookies with digestive biscuits or even oatmeal cookies.
  • Use desicated coconut/crushed almonds or walnuts to roll the truffles.

December 10, 2011

South Indies: Nuchinunde | Steamed Lentil Dumplings

I don't know why I haven't blogged about it before, My Ajji ( Maternal Grand mother ) makes the best Nuchinunde ever. For those who don't know what Nuchinunde is, these are steamed lentil dumplings traditionally served as a snack or as a breakfast. It very popular in Karnataka & especially in the Bangalore/Mysore region. These have to be served alongwith a Yogurt based dip, Hasi Majjjige Huli (Highly Recommended)  which just takes about 5 mins to whip up

I mustered up courage & made these for the first time, hoping that it would turn out as good as my Ajji does. Did it?? Well, it was close :-)


To Make Nuchinunde:

You Will Need:
  • 1 cup Toor Dal
  • 1 cup Chana Dal
  • 1 cup Moong Dal
  • 2 onions - finely chopped
  • 1 bunch of fresh dill - finely chopped
  • 6-7 green chillies - finely chopped
  • 2 tsp grated ginger
  • 1/2 cup fresh grated coconut
  • Salt as per taste

How To:
  • Wash all the 3 lentils in water & soak them together for about 3 hours or overnight.
  • In a mixed, grind the lentils coarsely along with green chillies without adding any water.
  • In a bowl, mix together ground lentils, onions, dill leaves, grated ginger, coconut & salt.
  • Make oval shaped dumplings & steam them for about 10 mins. You could either use a microwave steamer or a traditional steamer for this.

To Make Hasi Majjige Huli

You Will Need:
  • 2 green chillies
  • 1 tbsp Hurigadale or Chutney ka Dal
  • A small piece of ginger
  • 1 cup fresh yogurt
  • 1/4 cup water
  • 1/4 cup fresh coconut
  • Salt as per taste
  • 1/2 tsp oil
  • 1 tsp mustard seeds

How To:

  • Dump all the ingredients in a mixer/blender & blend until smooth. Temper with mustard seeds
Serve warm with Hasi Maggije Huli .. Enjoi !!!

  • You can omit onions if you wish to.
  • Replace dill leaves with any other greens such a chopped spinach, fresh methi leaves or even loads of chopped fresh coriander
  • You can even serve these with a simple coconut chutney instead of Hasi Majjige Huli.
  • While grinding the lentils, keep the texture in mind. Do Not make it into a smooth paste & Do Not add water

December 8, 2011

Farfalle in a Creamy Roasted Mushroom Sauce - A Guest Post for Monsoon Spice

Sia's Monsoon Spice has been around for a long long time, much before my blog came into existance. Monsoon Spice was one of the first blogs I was hooked to during my pre blogging days & I love her recipes. They are simple, full of yummy spices and they exude so much warmth.

Farfalle in Mushroom Sauce

And, I am thrilled to be doing a guest post on Sia's blog .. She has such a wide array of recipes that it took me a while to choose & I finally settled for some yummy Farfalle Pasta soaked in the goodness of Roasted Mushroom Sauce.

So Hop on to Monsoon Spice & have fun .. And, Thanks Sia for the opportunity