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Showing posts from November, 2012

Bharva Baigan / Baigan Kalonjee (Stuffed Eggplant)

Indian Eggplant - 5-6 small, washed
Vegetable oil - 4-5 tbsp
Dry Spices Garam Masala  - 1/2 tsp
Corriander Powder - 2 tbsp
Red Chili Powder - 1/2 tsp or more
Salt - as per taste
Dry Mango Powder (Khatai / Amchur)- 1 tbsp
Cumin Powder (Jeera) - 2 tbsp
Turmeric -1/4 tsp

Method: Thoroughly wash the eggplants and wipe it with the paper towel Mix all the spices and adjust the quantities to suit your taste. Remember to add little more salt than you usually do, as when stuffing goes in eggplant, amount of salt is normalized.Slit the eggplants into 4 segments from bottom to top, leaving the top intact. Stuff the spice mixture into the eggplant and keep it aside (Optional: you may also want to tie  thread around stuffed eggplants to secure the stuffing from coming out. I don't do that and stuffed eggplants come out great.)Heat the oil. Add all the stuffed eggplants and let it cook covered on low to medium heat.In between, gently stir the stuffed eggplants to change sides from t…

Sweet Boondi (Besan Boondi)

Sweet Boondi, always reminds me of this one Hanuman ji's temple in my hometown, which we often visited as kids. The main attraction for me was the sweet colorful boondi prasaad we got after offering our prayers. I still remember the juicy and delicious taste.

I googled for the recipe and combined many ideas to create this one. Well, to tell you the truth, my boondies were not even close to what I was trying to make, BUT, it was still yummy !!! I guess you can never go wrong when sugar is the main ingredient :) The boondies were not juicy but crispy and delicious. Everyone in family liked it.
Now when I think what might have gone wrong, I feel I over fried the boondies and should reduce the thread consistency of sugar syrup. Readers, please pour in your suggestions.

Boondi Besan (Gram flour) - 1.5 cups
Baking powder - a pinch
Salt - a pinch

Sugar Syrup Sugar - 1 1/4 cup
Water - just enough to cover sugar

Flavoring Cloves - 1-2 pieces
Cardamom powder - 1/4 tsp 

Method:  Po…

Homemade Diwali Diya From Cornstarch

Here is a quick method to make colorful diyas for diwali. It is made from cornstarch. Prepare diyas as directed and then paint and decorate with mirrors and glitter. If you are very creative, shape it like Ganesha, leaf etc.

Cornstarch - 1 cup
Baking soda - 2 cups
Cold water - 1-1/4 cups
Oil - 1 tbsp
Liquid color - 1 tbsp (optional)

Method: Mix all the ingredients in a pan, mix and stir until smooth.Cook on medium heat stirring. The mixture comes to boil and then starts to thicken. It should hold its shape. Pour on a plate. cover with a damp cloth and let it cool.Now shape it into diya of your style. Air-dry overnight or bake in oven at 350 F. Turn off the heat and leave in the oven until cold. Repeat heating until the diyas are dry.Now color, decorate as you like. Find another idea for making diyas from flour dough here

Pepitas (Roasted Pumpkin or Squash Seeds)

Pumpkin seeds are also known as - Pepitas. They have been valued for Zinc content. For making roasted flavored pumpkin seeds add 1 tablespoon of any vegetable oil, 1/2 teaspoon of salt to 1 cup of raw seeds. Mix the seeds until the are coated. Sprinkle cayenne pepper or garlic powder or any other seasoning of choice. Place the seeds in a single layer on a cookie sheet. Light roast in oven at 180°F for 15-20 minutes.

Serving Ideas:
Add them to your saladsAdd some ground pepitas to burger pattiesAdd to cols or hot cereal