Categories
Brunch Easy Recipes Guest Posts Indian Curry Side Dishes Vegetarian

Baingan Bharta (Smoky Mashed Eggplant) – Guest Post for Rosa of Rosa’s Yummy Yums

Belated Diwali wishes to all my readers, I was not able to make anything for the blog this year, been lazy & got sweets from store 🙂 How are all my favorite people doing? Its been a while since you guys saw some action on Sinfully Spicy 😦 I apologize for vanishing away! Life is slightly busy & I need to concentrate on few things which cannot be postphoned any further. So, even though I m regularly cooking ,blogging dosent fit the schedule always …hope you all will understand…

I m guest blogging for Rosa of Rosa’s Yummy Yums today while she is on a little break.She is one of the most encouraging & kind blogger around, whom I have been lucky enough to be friends with. Depth of her writing, beauty of her lens & her enthusiasm has always been inspiring. If you havent checked out her blog,do drop by, I bet you will fall in love 🙂 It was a pleasant surprise when she wrote to me for a guest post. Thanks so much Rosa for inviting me to your blog.

I am sharing one of my favorite winter recipes with her wonderful readers today. Baingan Bharta or smoky & spicy mashed eggplant is one of my favorite ways to eat eggplant and the only way P eats it . Many of you would have already tasted baingan bharta in indian restaurants, now you can make it at home..How cool is that :)Check out my post on Rosa’s blog here. You can print the recipe here.

Just in case any of you is interested, have a look at a variation called hara baingan bharta which I shared long back here. Both the recipe are way different but if you are eggplant crazy like me, you have to try them all..

Ingredients: – (Serves 2-3)

▪                1 large eggplant (about 1lb)

▪                1 tsp oil (for rubbing on the eggplant)

▪                3 tbsp mustard/olive oil

▪                1 cup chopped red onions

▪                1″ fresh ginger shoot, chopped

▪                4 garlic cloves, chopped

▪                1-2 Thai green chilies, chopped (adjust to tolerance)

▪                1.25 cups chopped tomatoes

▪                1 tsp coriander seeds

▪                3-4 whole dry red chilies (adjust to tolerance)

▪                1/2 tsp amchoor (dry mango powder)

▪                1/2 tsp garam masala

▪                Salt to taste

▪                1 tsp mustard/olive oil (for drizzle on top, optional)

▪                Cilantro, green chilies chopped (for garnish)

Method: –

Wash the eggplant and dry the skin with a cloth. Rub1 tsp of oil all over. Use any one of the following methods to char the eggplant: –

1.              This is what I do: – Heat your stovetop on high. Char the whole eggplant, turning with the use of tongs to char on all sides, until the skin has blackened & the flesh is soft. This will take about 20-22 minutes. Keep a watch while you do this.

2.              Preheat a grill to medium heat; you can slit the eggplant into half, grill skin side up for 25-30 minutes. If you plan to use an oven, preheat broiler to 325F and roast the eggplant for about 15-20 minutes until skin is burnt & starts to peel off.

While the eggplant is roasting, pound the coriander seeds and dry red chilies using a mortar & pestle. Set aside.

Once the eggplant has charred, using tongs, transfer it to a plate and let cool down for about 15 minutes. Peel off the charred skin from the eggplant.You can remove seeds if you want. Using a fork, mash the flesh. Set aside.

Heat oil on high in a heavy bottomed pan. When the oil is almost smoky, reduce heat to medium & add the chopped onions. Sauté for about 6-7 minutes or till the onions are translucent but not browned. Next, add the chopped ginger, garlic, green chilies and sauté for 30 seconds or till you smell the aroma. Add the coriander & red chill mixture next and sauté for another 30 seconds. Next, add the chopped tomatoes, set the heat on high again and cook the tomatoes for 7-8 minutes until they soften (but do not mush) and you see oil separating on sides of the pan.

At this point, add the mashed eggplant and salt to taste. Combine everything together, set heat to low and let cook for 3-4 minutes. You will see that the color of the mash deepens & few oil bubbles on the surface as it cooks.

Remove from heat and while still hot, add the dry mango powder and garam masala. Mix well.

Garnish with loads of chopped cilantro, green chilies, drizzle with some raw mustard/olive oil and serve warm with naan/ chapati (flatbreads)

Enjoy & Thanks for stopping by!

Categories
Brunch Guest Posts Indian Curry Side Dishes Stir-fry Vegetarian

Paneer Jalfrezi – A Guest Post for Prerna of India Simmer

Well the season of guest posts continues on Sinfully Spicy 🙂 Welcome to another one..this time at one of my super favorite indian cuisine blogs – Indian Simmer!

Prerna from Indian Simmer is one person who never fails to fascinate me with her warmth & energy. Always full of excitement, I would say that she is one of the most cheerful lady I have met in the blogging world. They say that you need an eye for beauty, as much as I have known her, I feel that the kind of emotions & personality you carry around in life tend to reflect in everything you do – be it words, lens or recipes. Beautiful people make beautiful blogs – Indian Simmer is a testimonial of exactly that! Her lens is what personifies indian cuisine to the root  – Vibrant, colorful & mouthwatering!

I was honored when she asked me to guest post on her blog. Thank you so much, Prerna. Among many of her creative ideas, she came up with this series where she wants to feature her favorite blogs; well the thought of kick starting the series is jaw dropping for me. To make the series fun, she posed me with a little questionnaire, which I tried my best to answer.

Read my little chit chat & recipe for Paneer Jalfrezi on her blog here. You can find the printable recipe here.

Ingredients  (Serves 2)

  • 3 tbsp canola/olive/sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, lightly crushed
  • 1 large onion, sliced
  • 2-3 garlic cloves, minced
  • 1″ fresh gingershoot, minced
  • 2 Thai green chilies, chopped
  • 2 medium roma tomatoes, quartered & sliced
  • 3/4 tsp turmeric powder
  • 1.5 tbsp red chili flakes (adjust to tolerance)
  • 1 cup sliced bell peppers (use any colored peppers of choice)
  • 7 oz / (200gm) paneer (Indian cheese), sliced into 2” batons
  • Salt to taste
  • ½ tsp garam masala
  • 1.5 tbsp white vinegar / fresh lemon juice
  • ¼ tsp sugar
  • Chopped Cilantro for garnish

Method: –

Heat oil in a cast iron skillet or pan /wok/kadhai on high. Once smoking, add cumin & coriander seeds and fry for 30 seconds or so till they crackle.

Next, add the minced ginger & garlic along with green chilies and cook for another 30 seconds till you smell the aroma.

Reduce heat to medium and add sliced onions next to the pan and fry till soft and translucent. About 2-3 minutes.

Add sliced tomatoes, turmeric powder & red chili flakes to the pan next and fry for 5-7 minutes till tomatoes begin to sweat & soften but do not turn mushy. You will see oil separating on sides of the pan. Stir frequently to prevent tomatoes from sticking to the bottom of the pan. Add the sliced peppers next, stir and fry them for 5-8 minutes so that they cook slightly but still hold their shape & are crunchy.

Add the paneer next along with salt, increase heat to high and cook for 2-3 minutes with gentle tossing so as not to break the cheese.

Remove from heat, sprinkle the garam masala, sugar & top up with vinegar. Combine well. Garnish with chopped cilantro & serve with steamed rice or Indian breads.

Enjoy & Thanks for stopping by!

Categories
Guest Posts Indian Curry Non vegetarian Side Dishes

Chettinad Chicken –

Sinfully Spicy - Chettinad Chicken

Me & Kulsum always joke & tell each other that we are long-lost sisters, sisters who have never met or knew each other before our food blogs happened. We took off around a similar time frame in the blogging world and have been in touch for almost 2 years now. Sharing an unadulterated love for all things Indian – food, spices, culture & lifestyle, whenever we communicate via twitter or mails or comments, mostly, we end up saying “oh..I was thinking the same way too” :)..It’s like you read my mind & speak my heart! These are the reasons I adore blogging. You touch people & they form a beautiful part of your life.

Sinfully Spicy - Chettinad Chicken

Ingredients (Serves 3-4)

Marinate for 20 minutes:-

  • 2 lb/ 1 kg chicken drumsticks or thigh portions, skinned (use any dark meat portions, bone in pieces recommended)
  • 1 tbsp fresh lemon juice
  • 1 tsp red chili powder
  • 1 tsp salt

Spices to be Dry Roasted :-

  • 1.5 tsp white poppy seeds
  • 1 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1.5 tsp cumin seeds
  • 5 cloves
  • 10-12 dry red chilies (adjust to tolerance)
  • 4 whole green cardamom
  • 1/2 cup fresh grated coconut
  • Water for grinding (about 1/4 cup)
For the Sauce:-
  • 4 tbsp mustard/canola/vegetable oil
  • 1/2 cup sambhar onions, chopped
  • 2″ cinnamon stick
  • 2 star anise
  • 2 tbsp each grated fresh ginger & garlic
  •  8-10 curry leaves (available at indian stores)
  • 1.5 tsp red chili powder (adjust to tolerance)
  • 1.5 tsp turmeric powder
  • 1 cup tomatoes, chopped
  • 3-5 Thai green chilies, chopped fine (adjust to tolerance)
  • Salt to taste
  • 1 tbsp fresh lemon juice (adjust to taste)
  • Fresh grated coconut (for garnish)
  • Chopped cilantro / curry leaves ( for garnish)

Notes:-  

  1. Sambhar Onions can be  substituted with shallots or equivalent quantity of chopped red onions.
  2. Fresh coconut can be substituted with unsweetened grated coconut.

Method :-

  • In a medium saucepan, first dry toast all the spices except fresh coconut for 2 minutes on low heat till you smell the aroma.
  • Next, add the grated coconut to the pan and toast till the coconut starts to change color lightly and drying out. About 8-10 minutes.
  • Once done, remove pan from heat & allow cooling. Grind the cooled spices & coconut to a paste using 1/4 cup of water or as required for grinding. The paste doesn’t have to be silky smooth. Set aside.
  • In a heavy bottomed pot, heat the oil on medium till it starts to smoke lightly. Add, chopped onions and cook with regular stirring till they are translucent but not browned. About 5-7 minutes.
  • Next, add the cinnamon stick & star anise and cook for 18-20 seconds till you smell the aroma of whole spices.
  • Add in the grated ginger and garlic, curry leaves & ground spice paste and red chili & turmeric powder. Cook for 2 minutes.
  • Next, reduce heat to low, add the chopped tomatoes, mix in & cook uncovered for at least 12-15 minutes with regular stirring till oil starts separating on sides of the pot.
  • Add in the marinated chicken & chopped green chilies next, mix, check the salt & adjust, increase heat to high and let cook for 3 minutes. Next, reduce the heat to low, cover the pot & let the chicken cook with the spices & its own juices for 12-15 minutes or till tender (This cooking time will depend on size of your chicken pieces)
  • Uncover the pot, check if the chicken pieces are tender else cook for another 2-3 minutes. Once chicken pieces are cooked, turn off the heat, add the lemon juice to liking, cover & let sit covered till ready to serve.
  • When ready to serve, garnish with chopped cilantro/ curry leaves/fresh coconut.Serve with warm rice.
Enjoy & Have a lovely week ahead everyone!