EGGPLANT PARMESAN WITH PENNE

I had posted this recipe a few weeks back and when i saw Poojas VoW-Brinjal

mention that u can post already posted recipe i instantly thought of this.:)

Eggplant parmesan is one of best Italian dishes i have tasted.Whenever we go to an Italian restaurant we make sure we eat this.Since both my hubby and me love it so much i tried to recreate it my kitchen in my own way.

INGREDIENTS

Eggplant-1 whole sliced into 1/4" round pieces

whole purpose flour-3 tbsp

water-just enough to make a thin paste

salt and pepper

breadcrumbs-for coating(can use seasoned bread crumbs too)

mozarella cheese-shredded or fresh

Ready made pasta sauce-1 cup any(i used RAGU mushroom pasta sauce)

parmesan cheese-1/4 cup and to sprinkle on top

olive oil for frying

METHOD

Apply salt on the eggplant pieces and leave it aside for 1 hr.The salt will ooze out some water from the vegetable and remove its bitterness.Wipe off the extra water from it using a paper towel.Make a thin paste of the flour adding water,season it with salt and pepper.Only lil salt is needed,remember we will be adding sauce and parmesan cheese over it and that contains salt.Pour bread crumbs in a separate plate.Add 1/4 cup of parmesan cheese over the bread crumbs and mix it evenly.

Dip the eggplantpieces one by one in the flour paste and then coat it with bread crumbs.

Heat a pan on medium flame and pour oil just enough to coat its bottom.When the oil is hot fry the eggplant till they golden brown on both sides.Keep it on a paper towel to drain off the excess oil.

Take a baking pan and put a thin layer of pasta sauce on the bottom.over that place the fried eggplant pieces,lil bit of pasta sauce ,mozarella over each piece in the same order.PLace another layer of eggplant pieces and repeat the layers until all the pieces are done.Sprinkle some parmesan cheese on the top.

Preheat the oven at 350 deg.Place the baking dish in the oven and bake it for 10 mins or until the cheese melts.

Serve it pasta or put in between bread and it as sandwich.

PENNE PASTA

INGREDIENTS

penne-2 cups

pasta sauce-any 1 cup

parmesan cheese-to sprinkle

METHOD

Follow the box instruction and cook the pasta.Heat a cup of pasta sauce in a seperate pan.Drop the cooked pasta into the sauce and sprinkle it with some parmesan cheese.

Serve it with eggplant parmesan.

Bloggers who tried out this recipe:-

Miss Bellevue of Bombay bistro

AVIAL

INGREDIENTS

Potato-2 medium size
carrot-1 cup
long beans-1 cup
raw banana-1 cup
frozen drumsticks-6-8 nos(optional)
tomato-2 nos
green chilies-3 nos
curry leaves-of 1 sprig

FOR MASALA

coconut-1 cup ,shredded
shallots/small onions-3-4 nos
turmeric pdr-1 1/2 tsp
jeera-1 tsp
curry leaves-of 1 sprig

METHOD

Cut all the vegetables long and of same length(the size of french fries).Cook them in a small amount of water along with green chillies,curry leaves and some salt.Coarsely grind the ingredients for the masala with lil water and add it to the cooked vegetables.Stir in everything together and switch off the flame.Serve it hot with rice.
NOTE:-Traditional recipe calls for adding curd in the end.But i like it without it.But anyone who like it can add in a cup of curd, nicely whisked into the dish.

TANGY BUTTER BEANS CURRY

INGREDIENTS

Butter beans-1 can
tomato-1 ,grinded smoothly
mustard seeds-1 tsp
turmeric pdr-1 tsp
chilli pdr-1 tsp
curry leaves-of 1 sprig
asafoetida-a pinch
salt to taste

METHOD

Pour a tbsp of oil into a pan.When it gets hot add mustard seeds.After it crackles add turmeric pdr,chilli pdr , curry leaves and the grinded tomato.After the raw taste of tomato goes add in the beans into the pan.Pour in 1/2 cup of water and salt.Close the lid,reduce the flame and let it come to a boil.Let it boil for 5 mins.Switch off the flame and add in a pinch of asafoetida.
Tastes great with upma or rice.

FISH FRY

INGREDIENTS

Fish fillet- 2 nos any,i used tilapia

shallots/small onions- 4nos

ginger -1" piece

garlic-1 pod

turmeric-1 tsp

red chilli- 1 tsp

coriander pdr-1 1/2 tbsp

salt to taste

oil for shallow fry

METHOD

Clean the fish and keep aside.Grind small onions,ginger and garlic coarsely in a processor without adding water.Transfer it to a bowl.Now add rest of the ingredients intot he bowl.Mix everything together pressing the onions a lil.The marinate should be a thick paste such that it sticks to the fish.Now apply on both sides of the fish and keep it overnight.

Pour lil oil in a pan.Put the flame on high.When the oil gets extremely hot drop the fish.Do not disturb the fish for 1 min.Each side takes approximately 1-1 1/2 mins to brown.After 1 min u can chk the it by slightly lifting it with a spatula.Repeat the same for the other side also.

Serve it hot with rice and curry.

HAKKA NOODLES -VEG

INGREDIENTS

chinese noodles-1 pack
cabbage-1/2 cup,shredded
carrot-1/4 cup,thinly sliced round
scallions-3nos,chopped fine
green pepper-1/4 cup diced
ginger-1 1/2 tsp freshly grated
worchestershire sauce-1 tbsp
green chilli sauce or red chilli sauce-1 1/2 tsp
salt and pepper to taste

METHOD

Boil water in a vessel with salt.Drop in the noodles and cook for around 2 -3 mins.After that spread on a plate and pour some oil over it to avoid sticking.
In a wide pan add some oil.When it gets hot add all the vegetables(reserve half of the scallions for garnish) and ginger.When the vegetables gets slightly cooked add the sauces and lil salt and pepper.Then add the noodles and combine all together.Stir fry the noodles on a medium flame till it gets slightly brown.Garnish with the reserved scallions and few drops of sesame oil.

KANJI and KAPPA(yucca)

Kanji and kappa is very popular in kerala.Kanji or rice gruel is a kind of porridge is made with a higher water to grain ratio than in regular porridge. The result is a rather soupy end product.The ratio of rice:water i use is 1:6or8.It might look rather simple but a nice hot kanji with any vegetable or meat curry is very very tasty and comforting.In kerala its traditionally eaten with kappa popularly known as tapioca in kerala and yucca in usa.Usually rosematta (a kind of parboiled rice)is used to make kanji.So here's the recipe...

KANJI
INGREDIENTS

rosematta rice-1 cup(available in any indian grocery stores)
water-6-8 cups
salt(optional)

METHOD

Wash the rice and drain off the water.Shift the rice into a deep vessel that will hold the water and fit in a pressure cooker.Preparing kanji in a pressure cooker makes things faster and easier.Cook it on medium high and wait for the 1st whistle.Then reduce the heat to medium low and cook for another 1/2 an hr.Switch it off and wait for the pressure to go off.Rice is ready.Serve it in a bowl with kappa curry(recipe follows).Can add lil salt into the rice to enhance the flavor.I dont add it coz i like it as it is.

KAPPA (yucca)
INGREDIENTS

yucca-1 whole
coconut-1 cup
shallots-3-4 nos
green chillies-3 nos,slit
turmeric-1 1/2 tsp
curry leaves-of 1 sprig
mustard seeds-1 tsp
salt to taste

METHOD

Remove the skin of yucca,wash and clean it.Cut the whole piece into a size of potato and cook it in water and salt till its soft and tender.Coarsely mash it and keep it aside.
Grind coconut,shallots and turmeric together and leave it aside.
In a pan add lil oil.When its hot add in the mustard seeds.After its starts to crackle add in the green chillies and curry leaves.Then add the grinded masala ans some salt.Combine the mashed yucca with the masala and mix it all together.Sprinkle lil water if its difficult to mix but be careful not to add too much.Check the salt.
Serve it hot on top of kanji.

NAAN

I love naan and this is one Indian bread that is popular with the rest of the world.So when i saw Aparna's naan recipe i was in.She has explained the process so well that i will simply paste the link to her site.Hope u all enjoy!!!

http://mydiversekitchen.blogspot.com/2008/02/naan.html

HOMEMADE PIZZA

Now who doesnt like PIZZA!!!!Its so good ,kids love it and always in handy during parties,travelling etc....So I wanted to try and make at home but i wont take full credit for it. I got the recipe for the dough from Aparna-Diverse Kitchen.The recipe was for making Naan which i did but i had some leftover dough so i used the same for making this Pizza and it turned out sooooooo great.Thank u very much Aparna for the recipe.
INGREDIENTS

All purpose flour-2 cups

whole wheat flour-2 cups

warm milk 1 cup+ a bit more, if required

sugar-2 tsp

dry active yeast-2 tsp

salt-2 tsp

oil-2 tbsp

yogurt-3 -4 tbsp

baking powder-3/4 tsp

baking soda-1/2 tsp

TOPPINGS-I used

pizza sauce-any
onions-thinly sliced
green pepper-thinly sliced
red pepper-thinly sliced
black olives
parmasan cheese
mozarella cheese-shredded

can also use
mushrooms,zuchini,chicken,italian sausage

METHOD

Add the sugar and yeast to the milk. Stir and allow the yeast to rest for 10 mins.In a bowl, sieve the flours, baking powder,soda and salt. Make a well in the centre and pour the yeast mixture into it. Mix well. Now add the oil and yogurt. Knead well into a soft, smooth and elastic dough. Add a little more milk if required if the dough needs it. Place the dough in a lightly oiled bowl, cover using a wet cloth or paper towel and allow the dough to double in size.
Use half of the dough and make a ball.Grease the pizza pan with little oil.Put the dough on the pan and spread it with hand pressing and pushing it outward in a circular motion.keep it slightly thick if u want a thick pizza.
Preheat oven to the highest temperature u have on ur oven.
First spread a layer of pizza sauce , sprinkle parmesan cheese, then spread the vegetables,another layer of parmesan .Bake this for 8-9 mins or till the crust gets golden brown.Add the mozarella a minute before taking it from the oven.
Serve hot .

CHOCOLATE TRUFFLE

INGREDIENTS

Milk chocolate chips-1 cup

cream-2 tbsp

coffee pdr-1 tsp

orange zest-of 1 whole orange

COATINGS

Toasted coarsely grinded nuts-i used cashew nuts

powdered sugar

melted white chocolate

METHOD

In a bowl combine chocolate chips,coffee pdr and cream.Heat it in microwave for 30sec-1 min approx. and melt it.Whisk it till its all smooth and thick.Add in the orange zest and stir it till its all mixed.Refrigerate for about an hr.Scoop it out using a spoon and make small balls of it.

Keep the coatings ready on separate plates.Now roll each ball over the coatings u like and refrigerate it for atleast half an hr to 1 hr before u can eat it.

CHICKEN MASALA -DRY

INGREDIENTS

chicken breasts-boneless cut into bite size pieces

onions-2 medium size,finely chopped

tomato-2 medium size.diced small

ginger-garlic-1 tbsp,freshly grated

curry leaves-of 1 sprig

cinnamon stick-1 whole

turmeric pdr-1 tsp

chilli pdr-1 tsp

coriander pdr-2 tbsp

garam masala- 1 1/2 tsp

coriander leaves- to garnish

salt to taste

METHOD

Marinate the chicken with turmeric,gin-gar paste,lemon juice ,coriander pdr and saltfor approximately 2 hrs.Heat lil oil in a pan.Add whole cinnamon stick(that way its easier to discard it in the end)curry leaves,gin-gar and onions.When the onions turn a lil soft add turmeric pdr and salt.When the onions turn translucent add tomatoes,coriander pdr,chilli pdr and garam masala.Cook and mash the tomatoes well using a spatula.When oil starts oozing out of the masala add in the chicken.Stir and cook it until chicken is done.Garnish with coriander leaves.

FOR GRAVY:-Add a few spoons of cream and 1/4 cup of water and bring it to boil.

Serve it hot with rotis,bread or paratas.