Fried Okra

Ingredients:

Cut okra
Cajun seasoning/ black Pepper
Salt
Butter milk
All purpose flour
Corn meal / corn flour


Procedure:
Put the cut okra in a wide bowl and pour the buttermilk , Mix well
Mix all purpose flour , corn flour and seasoning
Pour the flour mixture into the okra bowl and toss

Heat oil Ina skillet and fry the okra to golden brown color

Serve with ketchup/ Ranch.

My Fall experience - 2012

The Onset of the colors on every leaf of the tree reminds me of the blooming love in every one's heart, it simply reminds me of Me at my best, I guess it is the same with every one, As spring marks the freshness and celebration of new life after the darkness and coldness of winter... Fall marks the year at its best with the best attire nature can dress up in to please and inspire all of us!

Yes, Fall is my favorite season of the year... I love the reds, yellows and amber colors in combination to the blue skies and cool breeze...

Every evening the sky puts up a different painting at its best treating our eyes and souls to the magic of nature. The migrating Geese, sing their song reminding the lands of all their good times and to start preparing the welcome party for their newborns... My stay on the East Coast made me experience all these stories of nature and would bring up my spirits after a tired day at work. Weekends are more busy trying to hike and travel to the best view points and escapes to capture this magical season.

Here are few pictures I clicked this fall...

What is your acne telling you?

1 & 2: Digestive System — Eat less processed or junk food, reduce the amount of fat in your diet, step up water intake and opt for cooling things like cucumbers.

3: Liver — Cut out the alcohol, greasy food and dairy. This is the zone where food allergies also show up first, so take a look at your ingredients. Besides all this, do 30 minutes of light exercise every day and get adequate sleep so your liver can rest

.

4 & 5: Kidneys — Anything around the eyes (including dark circles) point to dehydration. Drink up!

6: Heart — Check your blood pressure (mine was slightly high) and Vitamin B levels. Decrease the intake of spicy or pungent food, cut down on meat and get more fresh air. Besides this, look into ways to lower cholesterol, like replacing “bad fats” with “good fats” such as Omegas 3 and 6 found in nuts, avocados, fish and flax seed. Also, since this area is chock-full of dilated pores, check that your makeup is not past its expiry date or is skin-clogging.

7 & 8: Kidneys — Again, drink up! And cut down on aerated drinks, coffee and alcohol as these will cause further dehydration.

Zone 9 & 10: Respiratory system — Do you smoke? Have allergies? This is your problem area for both. If neither of these is the issue, don’t let your body overheat, eat more cooling foods, cut down on sugar and get more fresh air. Also keep the body more alkaline by avoiding foods that make the body acidic (meat, dairy, alcohol, caffeine, sugar) and adding more alkalizing foods like green veggies and wheatgrass juice. Another thing that most of forget – dirty cell phones and pillow cases are two of the top acne culprits and this area is what they affect the most!

Zone 11 & 12: Hormones — This is the signature zone for stress and hormonal changes. And while both are sometimes unavoidable, you can decrease their effect by getting adequate sleep, drinking enough water, eating leafy veggies and keeping skin scrupulously clean. Another interesting point: breakouts in this area indicate when you are ovulating (and on which side).

Zone 13: Stomach — Step up the fibre intake, reduce the toxin overload and drink herbal teas to help with digestion.

14: Illness — Zits here can be a sign that your body is fighting bacteria to avoid illness. Give it a break, take a yoga class, take a nap, take time to breathe deeply, drink plenty of water and know that everything always works out!

So the next time you break out or notice dark under-eye circles, look to your face map: your skin is probably trying to communicate on behalf of the internal organs. However, do remember that, as with all medical issues, it is always best to see your doctor or dermotologist for a proper prognosis. This is just a general guide to head you off in the right investigative direction – just becuase you break out between the brows doesn’t always mean you have a bad liver!

Home Made Paneer

Coutesy: 

http://www.cookingandme.com/2010/08/how-to-make-paneer-indian-cottage.html

I know everyone and their mother and their dogs (some bloggers have really smart dogs) have blogged about how to make paneer at home but to my defense, I still get questions and emails asking how I do it.

I started making paneer at home more frequently when Mustafa Centre stopped stocking Amul Paneer Cubes. Although they were practically tasteless compared to homemade paneer, I always have a small bag in the freezer just in case. When I make fresh paneer at home, I usually end up using it within the next day or two so the store-bought ones were good for.. well, storing!

Ok let's get started. Pour 1 litre full cream milk into a pan. Its very important that you use full cream milk for making paneer at home.



I always use lemon to curdle the milk and you need about 1/3 to 1/2 cup of lemon juice. You can also use white vinegar instead of lemon.



Bring the milk to a rolling boil and add the lemon juice or vinegar. Simmer for another 2-3 mins until the milk has completely curdled. Keep stirring.

Remove from fire and transfer to a double layered cheesecloth (or use an Indian cotton towel - thorthu /thundu), that's placed over a colander which is in turn placed over a bowl large enough to collect all the whey.



Once the whey has drained off completely..



Wrap the ends of the cheesecloth over the paneer.



You need to place some weights over this to make a firm block of paneer. I place a plate over it so that the block gets uniformly pressed down.



Then on goes my stone mortar..



.. topped off with my granite chapati stone. (You can use bags of beans, cookbooks, or anything that's heavy and can be balanced over the pressed paneer)



Leave the weights on for about 2-3 hours and voila! You are left with fresh fresh paneer!



Refrigerate for an hour before cutting into blocks.



What about the whey you ask? Well, you can use it to cook rice or any vegetables. Also add it to roti dough for super soft rotis. Another great way to use it up is to use it instead of lemon juice or vinegar to curdle milk next time you make paneer. Store it in the fridge for up to a week.



The paneer can be frozen for upto a month before use.

Paneer Rolls

Yummy Paneer Rolls

  Rushing from work to home after a busy day, I was passed by a gentle breeze letting me know that oh ya , it is raining somewhere out there and it is going to visit you in some time... The heaviness in the breeze made me feel to want for something crispy n spicy ... to sit by the window and watch the pitter patter Rain drops dancing in joy ....

That was the start of this quick recipe of my Paneer Rolls and I rolled them up with a delightful Ketchup and lots of veggies...

Ingredients:

Spring Roll Sheets / Pastry Sheets
Oil

Paneer - 100gm (You can try making this recipe if you have left over paneer as it doesn't require a whole lot)
Carrot -  1 cup
Sweet Corn - 1 cup
Green Peas - 1 cup
Beans (optional) - 1 cup
Onion - small cup

Coriander Powder - 2 Tea spoon
Jeera Powder - 1 Tea spoon
Chilli Powder - 1 Tea spoon
Garam Masala+ Chat Masala - 1 Tea spoon
Salt - to taste

Procedure:
Heat a Kadai, add two spoons of oil , add the onions and fry them until soft, add the veggies
Stir Fry veggies for 3-4 minutes; now add Salt and mix well.
Add Coriander Powder, Jeera Powder, Chilli Powder and Garam Masala , Mix well and let it cook on
low flame for 3 minutes.
Crumble Paneer and Add it to the veggies ; Mix well and cook for 3 min
Turn off flame and let it cool

Cut the Pastry Sheet into Two Halves.
Scoop a spoon of the prepared stuffing on to one end of the sheet.
Fold slowly tucking the mixture holding it firmly roll over
Now fold the edges on the sides and roll until the other end
Apply little oil to seal the Roll.

Heat Oil in a kadai and when Medium Hot
Deep Fry prepared Rolls until they are Golden Brown.
Take them on to a Paper Towel
Serve with your Favorite Ketchup....

Juice Juice Juice ....

Orange Carrot

• 8 Large Fresh Cleaned Carrots
• 2 Large Fresh Peeled Oranges

Using electric juice extractor, press carrots and oranges. Whisk to combine.

A Beet Beauty – The color of this one alone will make your smile even larger.  This is packed with flavor and will keep you coming back for more.

• 2 beets, (including greens optional)
• 2 carrots
• 1 apple, quartered and cored
• 1″ ginger

Using electric juice extractor, press beets, beet greens (if using), carrots, apple and ginger. Whisk to combine.

Apple Green Grape – Simply delicious!  These flavors were made to be together.  The combination of grapes and apples is one of my favorites.  When you were a kid, what was your favorite color Kool-Aid?

• 3 Granny Smith apples, quartered and cored
• 1 Cup seedless green grapes
• 1 Thin wedge lemon, peeled

Using electric juice extractor, press apples, grapes and lemon. Whisk to combine.

Pure Orange

• 4 Large Fresh Peeled Oranges

Using electric juice extractor, press oranges. Add a shot of sugar if you feel it needs some sweetness.  Top with a slice of orange.

The Red Racer – This one will be a great treat for those sweet tooth’s out there like me.  Consumption of these berries will reduce your cravings for the unhealthy sweets.  Or so that is what I find with me.

• 1 Cup raspberries
• 1 Cup Strawberries
• 2 Oranges
• 2 Apples

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine.

The Green Carrot – Juice cucumbers with their skins on. The dark green skin is a great source of chlorophyll that can help build red blood cells

• 1 Cup of spinach
• 1/2 Cucumber
• 2 Stalks of celery including leaves
• 3 Carrots
• 1/2 Apple

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine. 

Cuc-Apple Zinger – One of my favorites for a quick wake me up and great flavor.

• 2 1/2 Apples
• 1/2 Cucumber
• 1″ of Ginger

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine.

Green Energizer Bunny – This one will keep you on your toes for hours!

• 2 Apples
• 1/2 Cucumber
• 1/2 Lemon (peeled)
• 1/2 Cup of kale
• 1/2 Cup of spinach
• 1/4 Bunch of celery
• 1/4 Bulb of fennel
• 1″ of Ginger
• 1/4 Head of romaine lettuce

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine.

The Hangover Juice – Calcium and magnesium (from both cauliflower and broccoli) are an essential combination that can help prevent and relieve headaches.  If you encounter a hangover headache the next day, juice and drink the above combination two or three times or until the headache subsides.  Vitamin C is needed to continually detoxify your system.

• 1 Cup cauliflower
• 1 Cup broccoli
• 1 Apple

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine.

Heartburn Reliever – This combination is very efficient in soothing the pain of heartburn. These highly alkaline produce neutralize the acidic environment, are very cleansing and building.

• 1 Cup Spinach
• 6 Carrots

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine.

Juicer Recipe Recap

Now for me – juicer recipes are simply fun and a total experiment.  I mostly just make the recipes by trying whatever I have around in the fridge and seeing what they taste like.  One thing I am not a huge fan of when it comes to fresh juice ( it can be warm!)   For this issue, I usually serve it over ice because I do not like having it sit in the fridge for any length of time

The 3 Day Miracle

Detox .... Detox....  Detox ....

First Day

During the first day your body burns glycogen faster. Once it reaches a critical point it will start to burn fat with greater speed.

Apple-carrot juice – 2-3 glasses

Ginger tea – 2 glasses

Apple juice with lemon and ginger – 2 glasses

Second Day

Ketosis has begun. Your fat cells are being separated into ketons.

Apple juice – 2 glasses

Carrot-spinach juice – 2 glasses

Water with lemon juice – 2 glasses

Third Day

Body processes stabilization has been been reached

Cucumber juice – 2 glasses

Smallage (celery) – carrot – 3 glasses

Herb tea with dogrose – 2 glasses

This 3 days miracle diet will not only help you to lose weight fast, but also will clean your body of the toxins that are stored in your fat. You will feel fresh, strong, and begin to develop a beautiful complexion.

Quinoa Pan cakes

Thank you Siri @cooking with Siri

It was my project manager at work place who introduced 'Quinoa' to me and I must confess that I was least interested in the beginning. But as the proverb goes - "Necessity is the mother of Invention", I ran out of rice this weekend and had to experiment with this substitute.

A little of Quinoa (KEEN-wah):




Image credit

Quinoa is a not-so-common item in an American kitchen, which is technically not a true grain, but is the seed of the Chenopodium or Goosefoot plant. When cooked, it has a slightly crunchy texture and a nutty flavor. Studies show that the health benefits of Quinoa are abundant as they are rich in amino acids and essential proteins, much better than 'carbs' that we usually take through rice. Its a great choice for vegans and relatively a high source of calcium, iron and vitamins.

I tried couple of recipes out of Quinoa and all of them turned out to be super-delicious, to my pleasant surprise ofcourse.

Here is one such dish, 'Quinoa Pancakes'..:) - a great way to start out to use this unknown grain..:D



Quinoa Pancakes

Ingredients:

1 cup Veggies (finely chopped): Zucchini, Bell peppers, Onion, Tomatoes
1 cup cooked Quinoa * (look for it in any local grocery stores)
1 egg
1 cup All purpose flour
Salt to taste
1/4 cup Milk
2 tsp Olive Oil

*(Cook as per package instructions. I used my rice cooker with 1 part Quinoa to 2 part water proportion.)

Preparation:

Step 1: Heat a tsp of oil in a wok and saute all the veggies for 3-4 mins. Set aside.

Step 2: In a mixing bowl, combine egg and milk . Add flour and water stirring into a fine batter with a consistency of a pancake batter. Season with salt and add a tsp of olive oil.

Step 3: Finally add in quinoa & veggie mixture and mix well.

Step 4: Heat greased griddle and pour a small batter. Tip to spread out (or) spread with a spoon.

Step 5: Cook one side for 2-3 mins on a medium-low flame and turn over to cook the other side.

Serve hot!

Books- to - Read

Siri - Project 365

The F-word    by Mita kapur

Stir It Up, a novel by Ramin Ganeshram

http://www.eatboutique.com/2011/05/10/books-on-cooks-blood-bones-butter-by-gabrielle-hamilton/

http://bakenomics.wordpress.com/

Oats Karabath

Thank you 
http://cookcurrynook.wordpress.com/2010/01/30/oats-kharabhath/

Most of you visiting daily must be wondering why Im eloquently posting breakfast recipes, that too emphasizing healthy ingredients. If you’ve done any guesswork, then you got it right…Im on this biggie ’eat healthy’ spree this new year. Who says healthy meals cannot tickle your palette? Eating healthy certainly does not mean killing those poor taste-buds. Have some pity on them I’d say!

I tried this for the first time only today. Although I’d heard it being mentioned many a time before, I somehow din’t have the confidence that it would satiate my taste buds. But then I thought, why not! So this morning, I woke up all groggy eyed (‘cos I’d stayed up working into the wee hours last night) and went digging into my pantry, all set to make it as luscious as I could. And when I had the first mouthful, ooh-la-la…I had that giddy sense of accomplishment! So yayy for oats, and yayy for my ‘eat-healthy’ spree! Hope you enjoy this one.

Ingredients:

• Quick-cooking Oats – 2 cups (toasted in the microwave for 2 minutes, or dry-roasted in a pan till fragrant)
• Onions – 3 nos (medium sized; finely chopped)
• Capsicum/Bell Pepper – 1 no (medium sized; finely chopped)
• Tomatoes – 3 nos (medium sized; finely chopped)
• Green Chillies – 3 nos (finely chopped)
• Curry leaves – 1 sprig, finely chopped
• Coriander/Cilantro – a handful, finely chopped
• Salt – to taste
• Turmeric powder – a pinch
• Mustard seeds – 1 tsp
• Asafoetida – a pinch
• Oil – 2 tsps
• Water – 4-5 cups
• Grated Coconut (optional – to garnish) – 2 tbsps

Serves: 2 persons

Procedure:

• In a wok, heat the oil and pop the mustard seeds. Add the asafoetida.
• Add the chopped onions, curry leaves and green chillies. Saute till tender.
• Add the chopped capsicum, and cook on a medium flame till done.
• Stir in the chopped tomatoes, turmeric powder and salt. Cook till mushy.
• Pour in the water and bring to a boil.
• Gradually stir-in the toasted oats and cook on a medium flame till the oats are done and the mixture comes together.
• Garnish with coriander/cilantro and grated coconut (if using). Enjoy it steaming hot!

This one too is going to Srivalli’s Kid’s Delight - Wholesome Breakfast Event. My friend tried this and she said her little one loved it; I hope your little ones like it too Srivalli!

OATS Recipes...

Make these wonderful dishes with Oats , switch to the healthier versions of breakfast, lunch and dinner...

Dosa

• Mix oats, rice flour and sooji in a 3:2:2 ratios.
• Add chopped coriander, a little ginger paste, cumin seeds, one green chilli (can be avoided if required) and a pinch of salt.
• Add water and mix well so that no lumps form.
• Heat a wide pan with some oil and pour the batter into it once the oil is very hot.
• Spread the batter so that it forms a circle.
• There is no need to flip it.
• Serve hot in a dish with homemade mint chutney.

Upma

• In a cooking pan add oil and sauté one chopped onion with mustard seeds, ginger paste, uraddal, curry leaves, chopped green chillies and nuts (optional).
• Then add chopped boiled vegetables of your choice and sauté for a few more minutes.
• Add a cup of water and bring it to a boil.
• When the water’s is boiling, add a cup of oats and salt to taste and mix it well.
• Cook for a few minutes.

Lollipop

• Heat a tablespoon of ghee in a cooking pan.
• Once it’s hot, add half a cup of jaggery and wait for it to melt.
• Remove it from the burner and add a cup of oats and chopped nuts.
• Mix it well and then leave it to cool.
• Once it’s cooled, take out small lumps of it and roll them into balls.
• Insert a small stick through it and refrigerate.
• You can store these delicious yet healthy lollipops in the fridge for many days.

Yum Roasted Tomato Soup

Milky sweet corn puree is what makes this soup special!

This Creamy Roasted Tomato Soup has to be the BEST tomato soup I have ever had! I am not exaggerating at all… It’s everything a great tomato soup must be, with a deep tomato flavor. But fresh corn kernel puree is what makes the soup so special. It’s delightfully creamy making the soup silky and rich. It thickens the soup and makes it velvety. Sweetness of the corn compliments the sweetness of the ripe tomatoes.  This has to be the creamiest and tastiest Vegan Tomato Soup EVER!

I don’t think I am going to make tomato soup any other way from now on! In fact I believe that fresh corn puree can replace cream in many other soups. I am going to experiment with this a lot more and share interesting recipes with you all in future for sure!

Until then enjoy this awesome tomato soup and wonder why you never made it this way before…

Juicy plump fresh Tomatoes

Ready for baking

Fresh Corn kernels off the cob

Roasted Tomatoes

Vegan Tomato Soup with healthy fresh ingredients

Rich, creamy, velvety… The best Tomato Soup I have ever had.

Ingredients:

• 12-14 ripe tomatoes
• 1 whole husked sweet corn
• 2-3 garlic cloves
• 2-3 tsp olive oil
• ½ tsp dried Thyme
• Salt

Cut the tomatoes into half. Place them on a baking tray with the cut side up. Drizzle with 2 tbsp olive oil, salt and dried thyme and roast it till its cooked soft and slightly brown on top.  Let it cool completely and blend it into a puree. You can skin the before pureeing if you like but I like the seed, skin and everything else in my soup.

Cut the corn kernels off the cob. Blend it into a creamy puree.

Heat a tbsp of olive oil in a thick bottomed pot. Add crushed garlic and fry till golden. Now add the tomato and corn puree together. Bring it to a boil and let it simmer for 15-20 minutes.

Season with salt. Add water to bring the soup to desired consistency. Continue to simmer for another 5 minutes.

Serve hot with a drizzle of extra virgin olive oil and a spring of fresh herb of your choice.

courtesy: http://www.lovefoodeat.com/creamy-roasted-tomato-soup-vegan/

Banana Strawberry Healthy Smoothie

With one of the festivals Vara Lakshmi vratham,known of the Goddess Lakshmi, Gold , wealth, prosperity and last but not the least food... n lots of Bananas coming home... I badly wanted to shake 'em up for a delightful smoothie chilled with crushed ice adding a tangy touch and most importantly healthy...

Ingredients:
Fresh Strawberries - 6-8
Banana - One Ripe Banana
Orange Juice
Honey
Yogurt (any flavour , even plain yogurt)

Procedure:
Cut the Banana into pieces
Juice the Oranges with your hands or juicer, this should make 1 cup of  fresh Orange Juice(You can also use the Orange juice from the counter, fresh juice is healthier).
In a Blender add fresh strawberries, Banana pieces, Orange Juice, Yogurt and Honey if you want to add a little bit of sweet(otherwise optional).
Add ice cubes according to your chill level and blend into a creamy smoothie.
Garnish with Strawberry and serve.

Spicy Stuffed Baigan ka Bhartha

Spicy Stuffed Baigan ka Bhartha -- cooking with Siri

"Aaha yemi ruchi, anara maimarachi
Roju tinnamare mojee teeranidi
Taaja kooralalo raaja yevarandi
Inka cheppala Vankayenandi....."
These are the lyrics of a famous telugu song which states -
"The Raaja of all vegetables is none other than our legendary " Brinjal/Egg Plant/Vankaya"...Indeed its the favorite of all..:D...



I made tons of Sarina Pudi for Ashaji Event and Suganya made me think about recipes to use up the pudi. and here it is "Spicy Stuffed Baigan ka Bhartha" which I by the way baked and steamed, so its tasty, less calories and absolutely delish..:D

Ingredients:

(small) Brinjals/Eggplants - 6
Sarina Pudi - 3 tbsp
Grated coconut - 2 tbsp
Salt- to taste
Turmetic - 1/4 tbsp
Tamarind Jucie - 2tbsp
Peanuts - 2 tbsp
Green Chillies - 2
Sesame seeds - 2 tbsp
Poppy seeds - 2 tbsp
Sambhar powder - 1 tbsp
Garam Masala - 1/2 tbsp
Chilli Powder - 1 tbsp
Chopped Onion - 4 tbsp

How to prepare:

1. Grind all the above mentioned ingredients except Brinjals into a thick paste adding very little water.
2. Slit the Brinjals into 4 parts and stuff them with the ground paste.
3. Keep aside the left over ground masala.
4. Bake the stuffed eggplants for 15 mins at 400 deg in the oven.
5. Now, In a pan, cook the left over masala for few minutes adding little water so that it becomes a gravy.
6. Add the baked eggplants to the pan and Cook for 15 minutes on low heat.
7. Garnish with coriander leaves. It tastes good with hot rice or Roti.

I served with white rice and Theplas. Here is the entire spread...:D

Bagara Baingan

Recipe courtesy: Cooking with Siri


My mouth is watering at the very mention of this dish. Juicy, tender baby eggplants stuffed & dunked in a rich nutty-onion-ey gravy. What not to love in this very-popular-hyderabadi-dish. The only down-side is - its preparation and cooking time. But, for that too I have a trick for you. This recipe is a bit different than others. It makes use of a masala powder which can be ground ahead of time and stored in the refrigerator. Whenever you want to have some of this rich, decadent dish - pop out the masala powder, add some fried onions, turmeric & salt. Stuff the mixture into the eggplants and once they are cooked, sprinkle the rest (with some water) over them. 

D.O.N.E. 

Yes, it is as simple as that. Feel free to adjust the ingredients used for the masala powder - but the ones that are a must are - peanuts, sesame seeds & coconut. 

It was late in the night and I was too tired to even click any pictures. Hence there are no step-by-step pictures this time. and You know what, I have a feeling there is no need of them. Have a look at the recipe & you will know why. - Just gather all the ingredients and jump right in.


If you are a hyderabadi like me, hope this dish will bring you back some of your memories from - back home. :-)

Hyderabadi Bagara Baingan

Save this recipe for those special parties where you are determined to get some Umph's and Wow's from your friends. (or) even better - treat yourself and/or your family with this decadent dish, especially when you want to buy something expensive. I am sure, after tasting this, anybody would say 'Yes' to anything you ask for. ;-)

Simplified & Adapted from my mommy's recipe. Mom, you are THE best.


Step 1 - Dry roast each of the following ingredients separately and cool them on a shallow plate. Then grind them into a fine powder (in a coffee grinder, if you have one like I did). 


1/4 cup peanuts***
2 tbsp sesame seeds***
2 tsp poppy seeds**
1 tsp coriander seeds**
1/2 tsp cumin seeds
2 tbsp dried coconut*** (if using frozen shredded coconut, plan to use the whole thing in one-go. It not good for refrigeration.)
1 inch cinnamon stick**
5-6 black cloves
1 tsp black peppercorns


The ones which have 3 stars (***) are a must-haves & with 2 stars (**) are good-to-have ingredients.

Store this powder in an air tight container & refrigerate. It will stay good for several weeks. Remember to use dried coconut if you want to use it later.

Now that we have our masala powder ready to go, the process is much more simple than you think.

Step 2. Wash and pat dry about 10 tender baby eggplants. Don't make slits as of now.

Step 3. Heat a tsp of oil and add 2 cups of finely chopped onions & little salt. Saute for about 8 mins on medium-low flame until golden brown. Add 1 tsp of ginger-garlic paste. Cook for 2 more mins. Remove from heat and cool down a bit.

Step 4. In a mixing bowl, add the fried onions, about 6-7 tbsp of the above masala powder, little salt, 2 tsp of tamarind pulp, 1/2 tsp of turmeric. Mix well.

Step 5. Slit the eggplants into fours. keep the stem in tact. Stuff half of the above onion-masala mixture.

Step 6. Heat a tsp of oil in a wide, shallow pan and add these stuffed eggplants. Make sure the pan is wide-enough to fit all of the eggplants in one single layer. Rotate and shake the pan occasionally so that the eggplants cook evenly, until tender - on medium flame. Cover. Let it take as long as it takes for the eggplants to cook completely. It took me about 15-20 mins. 

Step 7. Turn the flame to LOW and add the rest of the masala paste with 1.5 cups of water. Check for salt one last time. Donot use any spatula, just shake so that the eggplants are coated well. Cook on low heat until the oil start to separate at the edges. 

Ready to serve for anything - from biryani to rotis. :-)

Patience is virtue for this recipe to come out well and trust me, the end result is worth waiting for. I am sure my friends at work who got to taste it can vouch for that ;-).

Off this goes to Healing Foods: Eggplant, originally started by me & this month graciously guest hosted by dear Kavita. Hurry in your entries by Jan 31st and have a chance to win one of the two giveaways. :-)

As I said before, there are many variations of the same recipe. and the difference is mainly in the ingredients for the masala powder, in Step 1. See how Nags has prepared the same recipe, in her own ishtyle. :-)