This dish takes less than 15 minutes and I made it yesterday, frankly because the eggplant had been laying around and calling out to be cooking instantly.
You can use any type of eggplants for this dish – Globe, Japanese or the small purple ones.
Add fresh ginger and green or red chilies. Skip the chilies but make sure you add the fresh ginger.
Ordinarily I would add oyster sauce to provide the sweetness in this dish – but I used blueberry jam instead. Trust me, blueberry jam is an amazing ingredient for savory dishes. The other sauce shown here – I am not even sure what it is exactly but its for more sweetness and also heat.
I also added soy sauce and sriracha chili sauce.
Stir everything in after the eggplant has browned. The jam may start to stick the bottom, add a little water to scrape off the delicious fond that forms at the bottom of the pan. Add a splash of vinegar or lime juice and cook on a low simmer until the eggplant is cooked through and the sauce has coated each piece.
Taste and adjust seasoning.
Serve hot – or at room temperature. It’s very good either way.
You can serve it over rice as a part of a more traditional Asian meal.
This is a healthful bunch of ingredients that you can use for other vegetables and even proteins such as chicken or fish.
Until I cook again!
An Indian curry can be made in a thousand ways. It can be very simple or highly complicated.
This is a dish I made with what I had on hand and so can you.
Most curries start with whole spices cooked in oil.
Here I have mustard oil ( you can use any oil) with cumin seeds, a bay leaf, dry red chilies and a large black cardamom (you can use the green pods). I then add a sliced onion and salt. Stir and cook for a few minutes.
The more you caramelize the onions, the deeper and richer your curry will be.
Saute the onions for just a few minutes – I am making a quick curry and so don’t brown the onions too long.
Next, I add a diced tomato and key lime pickle that I made (key limes and salt – let sit in jar for a few weeks).
Saute for a few moments. Taste the mix and add cayenne if you like and then a cup of water to create a sauce.
Let sauce simmer over low heat.
Slice a couple of chicken breasts or thighs and season with salt, cumin powder, coriander powder and cayenne pepper. Add to the simmering sauce and cook till the chicken is cooked through.
Serve over basmati rice or with bread and you have dinner in less than 30 minutes.
I make chicken curry often and there are many many ways to make it. It depends on my mood and what I have around. This is a simple version where I tried something new – I will tell you about it.
First thing I did was use lamb fat that I had in the freezer from a time I had made a leg of lamb.
Always skim and save the fat for using in dishes at a later date.
The lamb fat provided a depth of flavor to the chicken.
Cook them for a couple of minutes and then add sliced onions.
Add salt and brown the onions for about 10 minutes.
While the onions are browning, I prep the other ingredients. Mince fresh ginger, peel garlic and dice tomatoes.
Next, I place the skinless chicken drumsticks in the pan…
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Here is the lamb recipe that I made for easter that several people asked about
A leg of lamb is a thing of beauty.
This is a recipe that I developed over years – borrowing from others and fine tuning the tastes. This is what I have come up with now.
I make a mean leg of lamb – it is so simple and satisfying.
I make it for company and then there are always leftovers for sandwiches or just a midnight snack.
This has an Indian flair to it in that it is spicy and very flavorful.
1 leg of lamb (Bone in or out – your choice ) – it will effect the cooking times
1 bunch of cilantro
1 bunch thyme, optional
1 bunch mint, picked
2 tbs. dijon mustard
2,3,4 or how many ever green chilies
6-8 cloves of garlic
juice of a juicy lemon
1 tsp. salt
¼ cup oil
Put all ingredients in a food processor/blender and…
View original post 147 more words
I didn’t really intend writing a post on this dish but there were a lot of requests for the recipe – and so here goes.
Chopped Cilantro Stems and also the leaves
1/2 crushed whole coriander sees
1/2 tsp cayenne pepper or to taste
1 tsp. cumin powder
salt to taste
3-4 cloves crushed garlic
1 TBS minced fresh ginger
Brown in a little oil in a skillet. You can brown the kebab and finish in the oven if you like. I just like to finish cooking it on the stove.
Cut into rounds and soak in sugar, salt and vinegar. Keep in a jar from a day, up to a few weeks.
My pickles were rather young and so I added them to the skillet. The turkey kebabs get the flavor of the onions and the onions soften a tad bit.
Serve hot with any flat bread like roti, naan or pita bread.
You can also make a side of raita – yogurt with salt and grated cucumber.
This recipe can of course be made with any minced meat.
Until I cook again!