Eggplant Dip

It is hard to believe how simple and delicious this dip is!

Ingredients

• 2 large eggplants
• 2 tbsp olive oil
• 5 to 7 cloves of garlic
• 4 tbsp lemon juice
• 1 tsp salt, or to taste
• 1 tbsp tahini paste

Instructions

• Rub both eggplants with olive oil until they are shiny. With a fork, pierce holes all over eggplants. Roast on stove flame for 10 to 12 minutes or broil for at least 40 minutes in an over set on broiler, turning each once, until eggplants are soft and wrinkled. Once cooled, peel off skin and discard.
• In a medium bowl, mash eggplant flesh until it is pulpy. In a blender or food processor, pulse garlic until minced. Add eggplant and all remaining ingredients, pulsing until smooth.
• Makes 6 servings.

Gooey Creamy Breakfast Pasta

Try this heartwarming ultra delicious breakfast recipe on a cold winter morning. It’s like sunshine! 

For the Pasta

• 2 cups spiral pasta (whole wheat)
• 1 tsp salt

For the Sauce

• 1 tbsp ghee
• 1⁄2 cup onion, chopped
• 1⁄2 cup mushrooms, sliced
• 1 tsp dried mixed herbs
• Dash of hot tobasco sauce (or any other hot sauce)
• Dash of Worcestershire sauce
• Salt and freshly ground pepper

For the Custard

• 2 eggs
• 1⁄2 cup milk
• 1⁄4 cup vegetable stock

Garnish

• 1⁄4 cup Parmesan cheese, grated (for garnish)

Instructions

• Boil water in a large pot, add the pasta and salt
• Cook al dente
• While the pasta Is cooking, in a large frying pan heat ghee, add mushrooms and onions and sauté till soft about 4 minutes
• Add mixed herbs, hot sauce, Worcestershire sauce, salt and pepper
• Separately in a bowl – beat eggs, add milk and vegetable stock and set aside
• Drain the pasta and add to the frying pan. Stir for 3 minutes
• Reduce the flame and put the egg mixture gradually. Eep the flame low and stir for 3 minutes
• Garnish with parmesan cheese and serve
• Dig!

Ayurvedic Breakfast Rice - Very Easy!

This basic 'dahi-chawal' recipe will leave you licking your spoon at the end!! Believe me - you have to try it for breakfast 

     
Ingredients

• 2 cups basmati rice, cooked
• 1 cup plain yogurt
• 2 tbsp honey
• Pinch of ground cardamom
• 15 crushed almonds

Instructions

• In a medium bowl, combine rice and yogurt and stir. Add honey and cardamom and mix well. Sprinkle with crushed almonds and serve

Grilled Aubergine with Tomato & Raw Mango Salsa

Grilled Aubergine (Eggplant) with Tomato & Raw Mango Salsa

  

This kinky twist to our good old baingan using the most conveniently available fresh ingredients

Ingredients

For Grilled Aubergine

•  1 big aubergine washed and thinly sliced
• Extra virgin olive oil
• Salt n Pepper
• Garlic powder

For the Salsa

• 1 Raw mango chopped
• 2 tomatoes deseeded and chopped
• ½ medium sized onion chopped
• 2 green chilies chopped
• 1 tablespoon chopped cilantro (Indian dhaniya? well yes!)
• Juice of half a lemon
• 1 teaspoon sugar
• Rock salt

Equipment

• Oven grill

Instructions

• Brush the slices of aubergine with generous amount of extra virgin olive oil. Season with salt, pepper and garlic powder. Arrange on the oven grill. Grill at 180 Celsius for 15 mins in a preheated oven
• Arrange the grilled aubergines in a serving plate
• Combine all ingredient of the salsa in a bowl and toss
• Top the grilled aubergine with the salsa and some tomato ketchup
• Enjoy!

The texture of aubergine and the flavours of the tangy sweet salsa will all come together!!!

Philadelphia Mango Cheese Cake!

Philadelphia Style Mango Cheesecake

Made from scratch. Using the most suspecting ingredients from a basic pantry!

Ingredients

For the Base

• 12 digestive biscuits
• 100 grams salted butter
• 50 grams refined sugar

For the cheesecake

• 400 gms Amul Amrakhand (mango shrikhand). Alternatively 400 grams Greek yoghurt (desi hung curd!)
• 400 gms  Fresh Cottage cheese
• ½ teaspoon Vanilla essence
• 150 grams sugar (ONLY if you’ve chosen the hung yogurt
• 4 ripe alphonso mangoes, peeled, diced (yumm.. control!)
• 2 whole eggs
• 2 heaped tablespoons all purpose flour (maida)

Equipment

• Oven
• Blender
• Aluminum foil
• Baking tray (I have a hexagonal, you can use pretty much any tray) 
•  Freezer

Instructions

• Line the baking tray with aluminum foil and grease it from inside using butter.
• Crush the digestive biscuits coarsely, add butter and sugar. Press it evenly on the base of the lined baking tray. Put the tray in the freezer while we get our cheesecake ingredients ready.
• Add all the ingredients of the cheesecake except eggs and flour in a blender. Blend it to a soft fluffy puree. You will need to exercise control at this stage of cooking to not lick from too much from the blender jar!
• Empty he jar in a big bowl. Add eggs. Beat. Add flour. Beat
• Remove the baking tray with the base from the freezer. Pour the godly cheese-yogurt-mango blend in the baking tray
• Preheat the oven to 250 degrees C
• Bake at 250 degrees C for 20 mins then at 180 degrees C for 45 mins. Let it rest for 30 mins.
• Lift the foil. Transfer to a plate. Slice it. 
• Lose yourself!