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