Baba Ghanoush

A smoked Eggplant or Brinjal in question ... pat comes the reply as Baigan ka Bharta (well at least if it's me :P) . Well, time for a Middle Eastern recipe for a smoked eggplant.

Baba Ghanoush - A real flavorful dip !!

INGREDIENTS

• 1 Large Brinjal/ Eggplant/ Aubergine
• 1 Tbspn Sesame Seeds, roasted
• 3-4 Garlic Cloves
• 1 Tbspn Lemon Juice, or adjust as per taste
• 1 Tbspn Olive Oil
• 2-3 Sprigs Parsley Leaves
• Salt, as per taste

METHOD

• Make small incisions on the eggplant's surface so as to ease and hasten the roasting process. Roast the eggplant over a medium hot fire till the skin turns black and blisters. Keep rotating so that all sides are equally and well cooked. Let it cool.
• Peel off the skin. Blend the eggplant flesh, cloves, roasted sesame seeds and garlic till the consistency you prefer. 
• Pour into a bowl and add lemon juice, olive oil, salt and finely chopped parsley. Mix well and voila!... it's ready !!

Lebanese Spiced Potatoes (Batata Harra)

These spicy, tangy and flavorful potatoes can make any tongue tingle. Serve it as an appetizer or simply as an accompanying side dish, it sure goes well !!

INGREDIENTS

• 2 Cups Potatoes, peeled and cubed
• 1 Large Onion, chopped finely
• 3-4 Garlic Cloves, chopped finely
• 1 Tspn Lemon Juice or as per taste
• 1/2 Tspn Pepper Powder 
• 2-3 Sprigs of Coriander Leaves
• Olive Oil
• Chilly Powder, as per taste
• Salt, as per taste

METHOD

• Deep fry the peeled and cubed potatoes in hot oil, till cooked and slightly golden brown. Drain excess oil and place on paper towel.
• In another pan, heat a couple of tablespoons of olive oil. Add chopped onion and garlic. Add chilly powder, salt and pepper powder. Saute till well cooked.
• Add the previously deep-fried potatoes and mix well. Add in finely chopped coriander and saute for another minute. Switch off flame and add the lemon juice. Mix well. Garnish with some more coriander leaves.
• And, snack away !!

No-Cook Mango Kulfi

Come summer and, mind and body unitedly crave for something cold. And, what better treat than a chilled kulfi.
Ripe and juicy mangoes in plenty demand too. Combine both and voila.. we have Mango Kulfi !

Traditional kulfi making involves cooking milk, till it reduces substantially followed by a freezing session. But then there is the prickly hot summer day, with all it's heat, resisting any prolonged kitchen stay. And, to combat both heat and time, below is a quick, easy and no-cook kulfi recipe.

A respite from the heat and a treat to young and old alike.

INGREDIENTS

• 1 Cup Mango Pulp 
• 2 Tbspn Condensed Milk (store bought)
• 1 Tbspn Cream
• 1 Tspn Cardamom Powder
• Few Strands of Saffron (optional)

METHOD

• Blend mango pulp, condensed milk and cream, till they combine well.
• Sprinkle cardamom powder and mix well. Taste and adjust accordingly. Add sugar if required.
• Pour into mould and let it freeze for about 8-10 hours.
• Now, sit back, relax and enjoy your creamy yummy mango kulfi !!

Cabbage Paratha

This paratha ... that paratha ... and now cabbage paratha :D !!

INGREDIENTS

• 1 Cup Whole Wheat Atta
• 1.5 Cups Cabbage, shredded
• 1 Medium Onion, minced
• 3-4 Sprigs Coriande Leaves, chopped finely
• 1 Tspn Garam Masala
• 1/2 Tspn Cumin Seeds
• 1/2 Tspn Ajwain/ Carom Seeds
• 1-2 Green Chilly, chopped finely
• 1 Tspn Red Chilly Powder or as per taste (optional)
• Salt, as per taste

METHOD

• Combine all the ingredients in a container and mix well. Add water little by little (as per requirement) and make a dough. 
• Pinch out small balls and roll into discs. Place on a hot tawa on medium flame. Let one side cook partially and then flip. Smear a little ghee on the partially cooked sides and let them cook on low flame, till small dark spots appear indicating tat it's 'done'.
• Serve hot !!

Chenna Khiri

Khiri or Kheer is one of the most famous Indian dessert and 'chenna khiri' being one of its adaptation, is a sweet delicacy from Odisha.
A typical Odiya festive dining affair, is usually sure to get a glimpse of this 'khiri' dish. A relatively easy and less time consuming recipe, in comparison to it's other relatives, it sure tops the drool-list.

Growing up, the first ever memory I have of this dish was, at one of my favorite aunt's place. She had meant to prepare a treat for us - the naughty kids who were just over with their final exams !!
Being quite an awesome cook, she had whipped up an elaborate meal along side this dessert in no time. And, soon enough 3 hungry little kids (read wolves :D :D) were at the dining table. And, by the time we were up, the 'chenna khiri' pot, had been licked clean !!
It must been real tasty or maybe it was the hunger or the company.... or all of them combined. Well, we can never know now. All that remains today is - the fond memories of licking a 'chenna khiri' pot clean !!

And, of course Aunt's recipe -

INGREDIENTS

• 3Lts Whole Milk
• Sugar, as per taste
• 2 Tbspn Cardamom Powder
• 1 Tbspn Vinegar

METHOD

• Boil approximately 750ml of milk. Let it come to a boil. Add vinegar and let the milk curdle completely till clear whey is seen. Strain using a kitchen towel/ muslin cloth, so that all moisture drains out. Chenna/ cottage cheese is ready.
• Boil the rest of the milk. Stir occasionally to prevent milk from sticking to the bottom of the vessel.
• Simmer till the milk has reduced to almost 1/3rd of its original content. Add sugar and cardamom powder. Stir well and let it simmer for another couple of minutes. Switch off flame and allow it to cool. 
• Crumble the chenna well. Add it to the now condensed milk. Stir to mix well.
• Toss it into the refrigerator for a chilled serving or ladle it up into a bowl for a quick serve.

Grape Popsicle

In this scorching heat, a popsicle is a great reliever. And, when it's home made and involves all natural fruit, then it sure becomes an added treat.

This green grapes popsicle is super easy to make, with every bite worth the around 12hr freezing session wait.

 INGREDIENTS

• 1 Cup Grapes (seedless or de-seeded)
• Sugar, as per taste

METHOD

• Blend the grapes till smooth. Add about half a cup of water. Strain.
• Add sugar and mix well.
• Pour into moulds and let it set in a freezer for around 12hrs.