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Parmesan Eggplant - Dedicated to my cousin

1/01/2018 |

Back after a very very long time. Was held up with work and no time to post :). After a long time my kiddo cousin was here and we enjoyed her stay. Okay! not that she stays some place else, she is very much in Bangalore itself :) just that we are busy :P. Though this was planned for dinner we realized there was enough leftover biryani to suffice the two of us. So the menu got carried over to next day's lunch :).  Now here we go with the recipe. Basic recipe was tried out by my sister.

White Sauce

This is similar to Italian pasta sauce. This looks great and is not really tough to cook.

Ingredients

2 cups of Milk
2-3 tbsp Maida or all-purpose flour
2 tbsp of Butter
1/4 cup of Parmesan cheese (you could creatively use mozzarella, cheddar, or any other store bought processed cheese)
A pinch of Salt
1/2 tsp of Oregano
1/2 tsp of Pepper

Method

  • In a nonstick pan, heat the butter.
  • Add maida and saute well on a low flame.
  • Now add milk and mix well. Ensure to mix well so that there are no lumps of maida.
  • Once this mixture starts boiling, add cheese, salt, pepper and oregano. Boil till this thickens up.
  • Switch off and let it cool

Red Sauce

Ingredients

3 medium sized Tomatoes
1 medium-sized green Capsicum
2 medium sized Onions
Salt and Pepper to taste
Oregano
2-3 tsp of oil

Method

  • Cut the tomatoes, capsicum and onions into small cubes.
  • In a nonstick pan, add oil. Once it is heated add the onion and capsicum, saute well.  Once onions are transparent, add tomatoes, salt and pepper cook till tender.
  • Switch off and let it cool.
  • Once cooled, grind into fine paste.

Now comes the toughest part of preparing the vegetables.

Ingredients

2 medium sized Eggplants
5-7 tbsp cooking oil (non-flavored oil)
1/2 cup of Parmesan cheese, grated

Method

  • Cut eggplants into round slices of equal thickness
  • Roast it on a pan or a grill on low flame till it is golden in color. If you like it crispy, you may coat it with bread crumbs before roasting.
  • Repeat above steps for all the eggplant slices

Arranging in baking tray

  • Pre-heat your oven at 180 DC.
  • Grease an oven-safe container (about 8 * 8 inches) with little bit of olive/ vegetable oil.
  • Place a layer of eggplant. Ensure that there are no gaps
  • Top it with white sauce and a handful of grated cheese.
  • Now arrange the second set of eggplant.
  • Top it with red sauce and a handful of grated cheese.
  • Place the last set of eggplant. Cover with rest of the cheese.
  • Bake in pre-heated oven for 30-40 minutes/ till it is light golden in color :)
Enjoy this with garlic bread.

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Kheer Kadam

5/22/2013 | Labels: , ,

This is an amazing sweet - Rasgulla stuffed inside khoya... Tastes yummy.
Not sure how the name Kheer Kadam has been associated with this....
Here we go on how I prepared it :)

You need 16 rasgullas of medium size.

Refer to my recipe of Rasgulla

Outer Layer of Khoya

1.5 cups of khoya (mava)
2 Tbsp of sugar

Method

  1. Mix sugar and khoya. Make balls similar to a pingpong ball's size (almost the size of a lemon)
  2. Press it to form small plate shape.
  3. Now place the rasgulla in this and close it evenly from all sides till rasgulla is hidden inside :)
  4. Follow the step 3 process for rest of rosagulla 
  5. Serve chilled/immediately.

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Rasgulla

5/22/2013 |

I followed this recipe from "Manjula's Kitchen"

Ingredients

6 Cups of Full fat Milk
2 TBSP of Lemon Juice
1 TBSP of water
For Sugar Syrup
1 Cup of Sugar
2.5 cups of water
For Outer Layer of Khoya
1.5 cups of khoya (mava)
2 TBSP of sugar

Here we go

  1. Boil Milk in a thick bottom pan
  2. Once it starts boiling add lemon juice mixed with 1 tbsp water
  3. Filter out all the water and retain the paneer. Wash well in cold water till the lemon smell goes.
  4. Drain all water from paneer and knead well. To check if the consistency is correct, take a small ball, keep it on your palm and rub using thumb. If you are able to make a ball without crack then the paneer is done
  5. Now make small balls.
  6. Simultaneously, boil sugar and water in a wide mouthed vessel till sugar dissolves. 
  7. Now add paneer balls.
  8. Cover the vessel and cook for 10-15 minutes. Ensure there is enough space inside as these rasgullas would become almost 2.5 times the original size. 
  9. Serve chilled

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Stuffed Potatoes

5/21/2013 | Labels: ,

Ok, Back with a bang :)

Though delayed by 3 weeks, I kept my promise to self to update the blog with this new amazing recipe.
As usual, Saturday night dinner plans…
What are u cooking for dinner? Anything special?
OMG! these are enough to think what’s for dinner…

Though, a lazy person who cannot spend more than 1 hour in kitchen, I decided to cook something different this week. More over my niece was around and was pestering to cook potatoes. Bingo… why not make stuffed and baked potatoes..... Niece bhi kush and main bhi kush (Both me and my niece are happy).
Now where do I get the recipe? Like any other religious IT professional of my generation, I googled out.
Got loads of recipes (most were with non-veg stuffing:().  Finally decided to make my version of healthy and veg stuffing.
Though I had enough of potatoes, what are the veggies which could be stuffed? Starting browsing (;) software lingo) my refrigerator for all the veggies. Finally comes out few broccoli florets and a couple of zucchini. That was good enough.  Started my elaborate cooking drama.
Ok enough of purana around let me come straight to the recipe.

Ingredients

8-10 medium sized potatoes – OK I know this recipe‘s main ingredient is potatoes :)
1 medium sized head of broccoli (approximately 250 gms)
1 zucchini (I mixed both half yellow and half of green to make this look colorful)
2 tbsp. of butter
Oregano
Salt
Pepper
Fresh rosemary and parsley
¼ cup of Cheese
2-3 tbsp. of milk

How do I proceed?

1.       Cook the potatoes with the skin for about one whistle.,If using cooker else boil it in water  until half cooked.
2.       Let it cool. In meantime chop all the vegetables finely
3.       Heat a pan, take some butter, add the chopped veggies and cook till 50% done.
4.       Take the potatoes out if still hot, run this below cold water to cool. Cut it in to half.
5.       You can marinate the potatoes a bit -  In a bowl add 1-2 tsp. of oil, salt, pepper and Italian seasoning(Secret recipe ;)) and mix the potato cup in this and keep aside
6.        Scoop out the inner part and keep aside. Once u have scooped out enough of flesh, this should look like the cup
7.       Now add the cooked veggies, salt, pepper, oregano to the scooped out potato and mix well. I added bit of milk to get soft consistency.
8.       U can also add 1-2 tbsp. spoon of grated cheese to this
9.       Now fill the veggies mix into the potatoes and top it up with the grated cheese
10.     Keep this in oven safe plate and bake at 180 deg C for about 15-20 minutes. You can increase the time if the potatoes are still raw (trial and error).
11.   Once done(hopefully after 20 minutes) you can relish this with garlic bread :)


Trust me this was sooper hit. Not sure about my niece. So far no feedback from that 3 year old. But rest enjoyed :)
Happy baking for now!!!
C u
:)

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