Grilled Aubergine



This recipe again is a result of my experimentation. I'm not an aubergine fan so I keep looking for ways to make it tastier.So, here it is:

Ingredients:

1              Medium sized Aubergine (200-250 gms)
1 tsp.       Mustard seeds(black-coarsely grounded)
1 tsp        Saunf (fennel) (coarsely grounded)
1/2 tsp.    Jeera powder
1/2 tsp.    Chaat Masala
1 tsp.       Turmeric
1 1/2 tsp. Corainder powder
1 1/2 tsp. Salt
1/2 tsp.    Red chilli powder
1/2 tsp.    Dry mango powder
2 tbsp.     Olive oil/mustard oil

Juice of half a lemon/lime and green coriander leaves for garnishing.


Method:

1. Mix together all the spices, oil in a shallow bowl.
2. Wash the aubergine and cut round slices of about 1 cm thickness.
3. Spread some spice mix on each side of the slices.
4. Put them on a hot grill pan. Can also be cooked in a normal non-stick pan. Keep the flame on med. high.
5. Turn the slices after 2 mins. let it cook and turn again after 2 mins. Keep repeating till fully cooked. Takes about 6-8 mins.
6. Once cooked, garnish with lemon juice and coriander leaves.

Comments

Post a Comment

Popular posts from this blog

Dry Arvi (Colocasia)

Image
Pic 4 Over the years, this recipe has somehow become my signature recipe, which is loved by all. I'm sure most of you know it already as its a vey common recipe in north India. Still trying to put it together for my friends who want to try their hand at it. It just requires a bit of patience :) !!! Ingredients: Pic 1 250 gm Arvi boiled (preferably a day before, cold arvi is less sticky to peel & slice) 1 Green chilli (chopped) 2 Tbsp. Oil (I use soyabean oil, any oil would do) 1/4 Tsp. Hing (I use powdered one) 2 Tsp. Ajwain (Carom seeds) 2 Tsp. Coriander powder 1 Tsp. Kashmiri red chilli powder (Deghi mirch- less spicy, more colour) 1/2 Tsp. Turmeric 1 1/2 Tsp. Salt (or to taste) 2 Tsp. Chaat masala 2 Tbsp. Thick Dahi/Curd Method: 1. Peel & slice the boiled arvi into thick discs. (Refer pic 1) 2. Heat oil in a non-stick pan. 3. Put Hing, ajwain seeds & let it sizzle. 4. Add all the dry spices- coriander powder, chilli powder, turmeric, salt & chaat masala. 5. Add D...
Read more

Doughnuts

Image
DOUGHNUTS Preparation Time :30 mins Cooking Time :for frying Milk ½ cup (75ml) Maida 2 ½ cups (250g) Baking Powder 2 tsp Powdered Sugar ½ cup (50g) Egg 1, lightly beaten Butter ½ cup (60g) Vanilla Essence ¼ tsp Mix together Cinnamon Powder ½ tsp Powdered Sugar 1 tbsp Method 1. Sift maida, baking powder and powdered sugar together. 2. Add beaten egg, milk, butter and vanilla essence into the maida mixture and make into a soft dough. 3. Put the dough into the fridge for 15 minutes. 4. Roll out the dough to ¼ to ½ “ thickness and cut with a doughnut cutter. 5. Deep fry the doughnuts on medium flame till golden brown. 6. Roll the hot doughnuts in the cinnamon and sugar mixture and serve.
Read more

Cottage Cheese Salad

Image
I felt like having a simple cottage cheese salad for dinner, so whats the first thing I do? I searched the web for a good recipe....Alas!! couldn't find....so what to do now??? I decided to go with my instincts....and this is what I created.... Ingredients (Serves 2): 100 Gms Cottage Cheese (Paneer) 1/2 Red Capsicum 6-7 Black Olives (Whole or sliced) 6-7 Green Olives (Whole or sliced) 2 Piri Piri Chillies (optional) 6-7 pcs. Sundried Tomatoes Croutons of 1 slice 1 small cucumber (deseeded) 2-3 leaves of Fresh Basil 100-150 Gms Lettuce or mixed salad leaves 1 tsp Chilli Flakes 1/2 tsp Black Pepper powder Salt to taste 2 Tbsp Olive oil 2 Tbsp Honey Mustard Dressing 1. Cut the cottage cheese into 1" cubes and marinate it with olive oil, honey mustard dressing, Chilli flakes, salt & pepper.I did this as a first step so that by the time you add other ingredients, cottage cheese is absorbing the flavours. 2. Add Olives, sundried tomatoes, piri piri chillies and fresh basil...
Read more