INDIAN EGGPLANT

INDIAN EGGPLANT

 

  

 The eggplant/aubergine is a though vegetable....you love or hate it. Eggplant is commonly used  in  South East , Middle East and South Europe cuisines. There are many different ways to cook eggplant. It can be deep fried, stewed or roasted.. I have to admit that deep fried eggplant is the most delicious  dish in  the eggplant dishes.   But deep fry is not suitable for today's healthy diet. 

 Eggplant is widely used everyday cooking in India. Today's recipe is an example from Indian Cuisine.  It is  not fried but spicy and tasty. It goes well with grilled chicken or meat as a side dish. It can be prepare a day ahead.

 

 INGREDIENTS

 

1kg-2lb eggplant-aubergine

4 big tomatoes, peeled and chopped

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

4 tbsp. olive oil

1 onion, well chopped

2 cloves garlic

1 tsp chili pepper

1 tsp salt

2 tbsp. lemon juice

2 tbsp. fresh coriander /cilantro, well chopped

 

Peel all skin of eggplants. Put in a bowl, add 1 tsp salt and 1 tsp flour, cover with water. Stand 30 minutes. Drain and rinse. Chop into small cubes.

Pour oil into a pan , heat, add eggplants. Stir 10 minutes or until light brown. Add onion , garlic, coriander, cumin,  and turmeric, stir further 5 minutes add tomatoes and season with salt and chili. Cook 15 minutes or until all the juice absorbed. Add lemon juice and fresh coriander.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                 POTATO   GRATIN

Gratin is a culinary technique which originated French cuisine. Gratin is prepared in a shallow ovenproof dish and topped with a browned crust.
 

INGREDIENTS

1kg- 2lb potatoes

1/2 teaspoon salt

2 cups milk

2 tablespoons plain flour

2 Tablespoon vegetable oil

1/2 cup cheddar cheese , grated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg

1/2 teaspoon powder paprika

PREPARATION

Peel potatoes and cut into small cubes, boil  or steam and drain. Heat oil in a pan stir in flour .Stir to form a smooth , glossy paste. Take pan off  heat.  Pour milk slowly  into paste, stir. Return pan to medium heat.  Bring to boil, stir constantly until sauce is thick. Add salt, pepper and nutmeg. Mix potatoes and sauce. Place into a well greased oven proof dish. Spread  cheese and paprika  on top of potatoes mixture.. Bake at 200C-400F for 25 minutes or until top is browned.

SESAME POTATOES

 

 

 

SESAME POTATO

 

 

 

 

 

Potatoes is one of the most popular vegetables all over the world. Potato takes an important  place in all of the world's cuisine.

Origin of potatoes is Southern Peru, where they were domesticated 7.000-10.000 years ago. Spanish conquests introduced the potato to Europe in 16th century. And then potato have become an integral part of the world's cuisine.

Potato is full of vitamins and minerals. The nutritional value of potato and each cooked staple depends on the pre-processing and the way of cooking, boiling, frying, roasting , baking....

Different varieties of potatoes grow all around the world.  Main difference is waxy and floury potatoes. Waxy potatoes are translucent and feel moist and pasty. They are good at staying firm and keeping their shape . They are good to make potato salad.

Floury potatoes are brighter and more granular in appearance a drier feel. They are better for dishes where you want fluffy potatoes for mash.



INGREDIENTS:

1kg-2 lb potatoes (waxy ones)

2 Tablespoons olive oil

3 Tablespoons sesame seeds

1 teaspoon salt

1/2 teaspoon paprika or chili powder

1 Tablespoon lemon juice

PREPARATION

Boil potatoes in their skins. Drain and let it cool. Peel potatoes and dice them 2cm cubes.

Heat oil in a pan ( non-stick would be ideal) over a medium hit. Add sesame seeds, as soon as seeds turn brown add diced potatoes. Stir 5 min. Add salt, chili and lemon juice. Stir and fry another 3-4 min or until potatoes turn light brown.