Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Friday 8 March 2013

Stuffed Aubergine (EggPlant) curry

This recipe can be made and served dry or with little gravy.



Ingredients:

1/2 kg small Aubergines

For the stuffing:

6-8 prawns, deveined and chopped into small pieces
1 onion, chopped finely
1/2 vine tomato, chopped finely
2 cloves garlic, chopped finely
1/4 inch ginger, chopped finely
1 green chilli, chopped finely
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp recheado masala (Click link for recipe)
1 tsp vinegar
Freshly chopped coriander
Salt & pepper for seasoning

For the gravy

2 onions, chopped finely
1 clove garlic, chopped finely
1/2 vine tomato, chopped finely
1 green chilli, slit
1 tsp recheado masala
Salt & pepper for seasoning

Method:

1. Wash the aubergines, and make slits in them for stuffing.

2. In a pan, heat oil, add the chopped green chilli, garlic and ginger, toss for few seconds and then add onions. Once onions are lightly browned add the chopped tomato. Stir well until tomato is softened.

3. Add the turmeric, cumin and coriander powder. Mix and then add the prawns, stir till well coated.

4. Add the recheado masala and vinegar, stir. Season accordingly. Cook till prawns are done. Take off the heat and sprinkle chopped coriander and cool.

5. Once the stuffing is cooled stuff it into the aubergines. Leftover stuffing will be used for the gravy.

6. In the same pan, heat little oil and lightly fry the aubergines.

7. In a saucepan, heat oil, fry the onions, garlic , chilli and tomato until softened. Add the recheado masala and season. If there is any stuffing left add that too. Add little water for a light gravy.

8. Once the gravy starts to boil, add the aubergines. Cover and cook for few minutes until gravy thickens. Once aubergines are cooked serve. Check for seasoning.

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