Posts Tagged ‘Coriander’

A lazy Saturday afternoon lunch…

Today was one of the days where we actually woke up kind of early enough to have breakfast. But after some bagels and coffee Amit decided that he needed a late morning, early afternoon nap. So I decided that I would make some eggplant for lunch following the recipe that my Mom used to make at home.

I started making the eggplant and realized that I did not have a key ingredient, tomatoes. So I decided to improvise and make a different gravy. So instead of the onion tomato gravy that I was going to make for the eggplant, I decided to make a coconut onion gravy instead. And I am so glad I did not have tomatoes to make the original recipe; this one is just as good. It takes about 15-20 minutes to make the gravy and depending in how big a frying pan you have, about 5-10 minutes for each batch of eggplant slices. I had to fry the eggplant in about 4 batches so it took me about 30 minutes to be done with the frying, and the gravy was ready in the meanwhile. It takes close to 40-50 mins prepare the dish. It serves about 3 – 4 persons.

Ingredients:

  1. 1 large eggplant
  2. 1 tsp oil
  3. 1/2 tsp cumin seeds
  4. 1/4 tsp red chili flakes
  5. 1 onion
  6. 2 tsp ginger garlic paste
  7. 1/2 cup thick coconut milk
  8. 1/2 cup thin coconut milk
  9. 1/2 cup chopped coriander leaves
  10. 1 tsp coriander powder
  11. salt to taste

For frying the eggplant

  1. oil
  2. 2 red chilli powder
  3. 2 tsp ginger powder
  4. 1 1/2 tsp dried mango powder (amchur)
  5. 1/4 tsp turmeric powder
  6. 1/4 tsp garam masala
  7. salt to taste
  8. 1/2 teaspoon cumin seeds

Directions:

  • Slice the eggplant into 1/4 inch thick slices.
  • Mix the oil with the ingredients listed under ‘For frying the eggplant’. Brush the eggplant slices on both sides with the oil mixed in with the dried spices.
  • Heat a pan and fry the slices on without any oil. The oil brushed on the slices to saute/fry  it.
  • While the slices are frying you start preparing the gravy.

  • Heat some oil in a pan and add the cumin seeds and red chilli flakes.
  • Once the cumin seeds are browned add the chopped onions and fry it till it is browned slightly.
  • Next add the ginger garlic paste and cook till the raw smell of the ginger garlic paste is gone.
  • Now add the coriander powder and fry till the dry spice is cooked.
  • Next add the thin coconut milk and let it some to a simmer. Now add the chopped coriander leaves.
  • Once the coriander leaves are thoroughly mixed, add the thick coconut milk and salt and bring to a simmer.
  • Once the eggplant slices are all fried, transfer them to a baking dish.
  • Now pour the gravy over the eggplant slices in the baking dish.
  • Place the baking dish in the oven for about 10-20 minutes or till ready to serve.

Amit is my eggplant expert. He is the one who buys and makes eggplants for us at home. But today since he was taking a nap, I decided to make eggplant and he loved it. So it’s Amit certified!!! 🙂 Hope you enjoy this dish as much as we did. Its definitely different from the usual recipes I have made with eggplant before. Thank you for reading this post and have a great rest of the weekend.

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Time for some Shrimp

With Christmas all done a couple of days back and the new year just around the corner, I was overwhelmed with all the sweets I have been eating. I really needed something spicy and non-holiday like to just give my taste buds a break from all the sweets. So what do I do? I end up making shrimp, my all time favorite. I wanted something which had a hint of tanginess, a little sweet and a lot of spices. It’s difficult to find a recipe which looks delicious, tastes awesome and meets all your taste bud requirements, all at the same time. The only way I was going to be able to make something like that was if I were to come up with a recipe myself. And that’s what I did, and I called it “Sweet and Spicy coriander Shrimp”. I warn you, this is a really spicy recipe. I would recommend using only half the quantity of red chili powder and green chillies if you are not very fond of spicy food. The best accompaniment for this recipe would be rice and I hate plain rice so thought of making some sort of a simple fried rice. That’s how I came up with the Garlic Chive Rice. It’s quick and easy to make and compliments well with the sweet and spicy flavors of the shrimp curry. That recipe is listed in the next blog post (Will post a link right here once I finish writing it up). The shrimp curry takes about 45 minutes to prepare recipe from start to finish and serves 2-3 persons. Amit and I finished almost all of it though.

Ingredients:

  1. 1/2 lb shrimp
  2. 1/2 onion (finely chopped)
  3. 1/4 tsp mustard seeds
  4. 1/2 tsp red chili powder
  5. 1/4 tsp turmeric powder
  6. 1 tsp coriander powder
  7. 1/2 tsp lime juice
  8. 5 cloves garlic
  9. 8-9 almonds
  10. 2 tsp chopped cashew
  11. 1/2″ ginger
  12. 3 green chili (you can increase or decrease this depending on how spicy you want the dish to be. I used some thai peppers and they were really spicy)
  13. 1 cup chopped coriander
  14. 2 tsp tamarind paste
  15. 2-4 tsp olive oil
  16. 2 tbsp brown sugar
  17. 1/2 cup water
  18. salt to taste

Directions:

  • Soak the almonds and cashew in warm water for about 5 minutes.
  • Marinate the shrimp with the coriander powder, 1/4 tsp salt, red chili powder, turmeric powder and the lime juice for about 30 minutes.
  • In the meanwhile prepare the masala paste.
  • Grind the garlic, almonds, cashew, ginger, green chili, and coriander to a smooth paste. Add water to get a smooth consistency.
  • Heat 2 tsps of oil in a flat bottomed saucepan and add the mustard seeds.
  • Once the mustard seeds sputter add the onion.
  • Fry the onions on a medium flame till the edges are light brown. Now add the marinated shrimp and mix the onions and the shrimp together.
  • Fry the shrimp for about 5-10 minutes till it turns a pink.
  • Now add the masala paste along with 1/2 cup of water and bring to boil.
  • Now add the brown sugar and let the curry simmer for a few more minutes till the shrimp have been cooked. (Do not overcook the shrimp, as they will turn rubbery).

This curry goes well with rice. I served this with some Garlic Chive Rice. Again, I would like to warn you that please be careful with the number of green chilies you add. Since you are making a paste of the green chilies, it does turn spicy with a small number of chilies.

The spices and the brown sugar give this dish a very interesting flavor. The first thing you taste is the sweetness of the dish and then towards the end, the spices take over. Hope you enjoy this recipe as much as we did.

A Healthy and Wholesome soup…

After the not so healthy but awesome chicken wings last night, we needed something a little lighter for our dinner tonight. Our stomachs were definitely ready for a hearty and healthy soup. So this is what I came up with. A carrot soup with some fresh coriander and parsley. I am not a very big fan of large chunks of vegetables in my soup. I love my creamy soups. Since I wanted to use only vegetables in the soup and also make it creamy, I decided to use potatoes. This recipe serves 4 persons.

Ingredients:

  1. 4 medium carrots, cut into chunks
  2. 2 medium potatoes, cut into chunks
  3. 1/2 onion, chopped
  4. 1 tomato, chopped
  5. 2 garlic cloves, sliced
  6. 1 bay leaf
  7. 2 cups vegetable / chicken stock
  8. 1/2 cup freshly chopped parsley
  9. 1/2 freshly chopped coriander
  10. 1/2 tbsp olive oil
  11. Salt to taste
  12. 1/2 teaspoon ground black pepper (to taste)

Directions:

  • Heat the olive oil in a saucepan.
  • Fry the bay leaf till it turns a light brown.
  • Add the garlic and onion and fry till it softens.
  • Add the chopped tomatoes and cook 3-5 minutes.
  • Add 3 cups of water and the chopped carrots and potato into the saucepan.
  • Simmer, covered, for 15 minutes or until the vegetables are almost tender.
  • Add the parsley, coriander and the chicken / vegetable stock and simmer till the vegetables are cooked completely.
  • Discard the bay leaf and puree the soup in a blender.
  • Add salt and pepper to taste.
  • Serve with some sour cream, cream and croutons.

This recipe takes about 45 minutes from start to finish. I heat the soup just before serving as I cool it a little before pureeing it. I usually serve the soup with salad. Next time I am going to try making some bread-sticks to go with the soup and salad. Hope you enjoy this soup.