Eggplant Hummus Rolls

I am quite a fan of eggplant (brinjals), especially when it has something to do with thinly sliced ones. Of course, the roasted eggplant in salads or vangyach bharit (a typical Maharashtrian recipe) brings out an entirely different flavor, I think the slices compliment it the most.

Lebanese cuisine extensively uses eggplant , and after reading somewhere on the internet, I decided to make them into hummus filled rolls.

eggplant rolls in hummus

Eggplants have a slightly bitter taste because they contain nicotinoid alkaloids, and some people may have a resulting mild irritation. To prevent that, it is always better to soak the thin slices of eggplant in salt water for about 20 minutes prior to cooking.

Yield : 4 servings  , 20-24 rolls

Equipment : Baking dish, Aluminum foil, Spatula OR Griddle/ Frying  pan and a spatula

You will need :

  • 1 long slender eggplant (about 8-10 inches long)
  • 2 cups Classic Hummus
  • Salt and chilli powder
  • 1 teaspoon lemon juice

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Baked masala potato wedges

My friend complained to me today that she wouldn’t be making most of the recipes she liked on my blog, because they weren’t “healthy” enough. So here is one, for my calorie conscious (I think most f us are now) friends..

These baked potato wedges have been doing rounds on Pinterest for quite some time now, and out of the 2-3 methods that I tried, I like this Indianised paprika version the most.

The baking part here is somewhat time consuming, but otherwise, I do it for evening snacks after reaching home.

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Penne with chicken and tomato dressing

The Penne pasta especially the ridged one, is an excellent sauce-grabber! The hollows of the pasta hold the sauce inside and the ridges on the outside. Done in white sauce, you will lick the cheesiness off your fingers for quite a while!

And adding shredded chicken, makes it all the more juicy.

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What you need :

For the pasta

  • 250 gms pasta
  • 250 gms boneless chicken breast (i always use the frozen!) – cut into 2 inch pieces , marinated for at least 15 mins in lemon juice, ginger garlic paste, salt and chilli powder
  • 2 tbsp corn flour
  • 4 medium size shredded onions
  • 1 cup Cheese spread or grated cheese
  • 1 tbsp mixed herb seasoning/ pepper and chilli flakes
  • 2 cups water

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Vegetable Enchiladas

Vegetable Enchiladas

After coming back from work and yoga on a Wednesday evening, we wanted something zesty and yet again something quick, to fill up our starving stomachs.

Enchiladas seemed perfect, cheesy and melty, with our storage already stocked with some Corn Tortillas. (They are still not available in all stores in Mumbai, but most malls stock it in FoodBazaar, Hypercity etc. )

This time, the trick was to make it look colorful, with the variety of fresh veggies available in the market.

Ingredients :

  • 2 large onions chopped
  • 1 carrot sliced vertically
  • 1/2 cup sweet corn
  • 1/2 cup green peas
  • 8-10 baby corns vertically sliced
  • 1/2 cup shredded cabbage
  • 1/4 cup spring onions
  • 1 small tomato thinly sliced
  • 1/2 cup grated cheese
  • 2-3 corn tortillas
  • Oil for cooking, butter for baking
  • Salt as per taste
  • Pepper, basil, thyme, some sea salt and chilli flakes/powder for flavor

I use and swear by the Kirkland Signature USDA Organic No-Salt Seasoning (http://www.amazon.com/Kirkland-Signature-Organic-No-Salt-Seasoning/dp/B002W5SDEQ) which we always ask our friends and relatives in the US to get for us. But otherwise, even the seasoning packet which comes with Dominoes Pizza works well for flavoring.

In a skillet, heat some oil and saute the onions. After about 3-4 minutes add the shredded cabbage,  carrot slices and baby corn verticals. Put a lid on the skillet ad let this cook for about 5 minutes.

In another bowl mix the sweet corn and green peas and add some water and microwave it for 3 minutes or steam for about 5 minutes, and then drain the water and add it to the veggies in the skillet.

Add some salt, and the seasonings as per taste, mix it well and put the lid back on for about 2-3 more minutes.

The filling is ready.

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Take a medium sized glass baking dish and lightly line it with butter.

Place one tortilla on the dish and layer it with vegetable filling and sprinkle some cheese on top. Repeat with another layer of tortilla, veggies, tomato slices, and then a generous layer of cheese. Sprinkle some coriander and it is ready to bake.

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Meanwhile, pre-heat the oven to 200 degrees C and bake the enchiladas. Normally it takes about 10 minutes once the oven is heated, but be careful to not let the cheese particles on the sides of the baking dish to burn. (It still tastes amazingly crisp, but looks a little odd)

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Done! Easy enchiladas are ready to be eaten.

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Bon-apetit!

Cheers,

R