Baghare baingan

I was one of the most pickiest kid ever, and just to get me to eat my veges mom would try different recipes. Some vegetables didn't ever make in to my system as they never left my plate and eggplant was one of them. I remember my mom would make eggplant thorans and other possible mallu eggplant versions which never interested me until I came across this recipe .

She would make eggplant which were fried and then simmered in thick groundnut gravy which was tempered with jeera and mustard seeds, tasted great with hot parathas or rotis and I Loved it !!

Here in the US there are so many types of eggplants , but for this particular recipes u need the typical small purple Indian kind eggplants. The recipe turns our much better .

This is a recipe that I made from a fellow food blogger Zaiqa » Baghare Baingan original recipe link posted below, as the bookmarked recipe list had been getting longer and longer so about time I started to make them.

We had it with hot rice and dal tadka :)

Lasagna with ground turkey

Lasagna is now a now craze at my home ever since my friend K made this dish it has been a big hit. The first time she made it for us ground beef was used, then we modified to healthy version the recipe down has turkey which tastes absolutely great and of course more healthy. Lasagna is pretty filling but can be made as per ur likes and dislikes by adding more veges like spinach etc.

what u need:

• 1 pound lean ground turkey
  
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 2 cups tomato sauce (we used prego)
  
• 1/2 cup water
• 1 1/2 teaspoons Italian seasoning
  
• 1 teaspoon crushed pepper
  
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• hand full chopped fresh parsley
• 12 lasagna noodles
• 8 ounces feta cheese
• 1 egg
• 2 tablespoon olive oil
  
• 1/2 teaspoon salt
• 1/2 cup low fat mozzarella cheese grated
  
• 1/4 cup grated Parmesan cheese
  My folders:
  

In a wide pan, heat EVOO add ground turkey, onion, and garlic over medium heat until well browned. Stir in tomato sauce, and water. Season with crushed pepper, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 15 mins till the turkey is all done, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine feta cheese with egg and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread the turkey with sauce in the bottom of a baking dish. Arrange noodles lengthwise over meat sauce. Spread with one half of the feta cheese mixture. Top with a third of mozzarella cheese . Spoon meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes till the cheese on top browns . Cool for 15 minutes before serving. Serve with garlic bread or by itself

Chicken Curry

Chicken curry is the most common delicacy on every menu of any and every Indian Restaurant
and every home has its own version of it too. So do we too have our version simple , easy and delicious . I always loved the Chicken that u get in India the ones that had more flavor to it and would not cook up so fast. So we opted out for the Cornish hen which is pretty similar in taste as compared to the Indian chicken and tastes also about the same.

what u need:
Cornish hen : cut in bite size marinate with salt and turmeric for 30 mins
onion (shallots ) - 1 cup chopped
garlic -1 tablespoon chopped
ginger- 1 tablespoon chopped
tomato-1 finely chopped
turmeric- 1 teaspoon
chilli pwd -2 teaspoon (add spice as needed)
paprika - 2 teaspoon
black pepper ground- 1 teaspoon
garam masala - 1 teaspoon
whole spices -cinnamon, cardamon, bay leaves ,anise ,mace (few each)
olive oil-2 tablespoon

heat a pan with the EVOO.
add the whole spices in to get the flavor going,
meanwhile grind the shallots, ginger and garlic into a fine mixture
add into the hot oil and cook till the raw taste goes away or till the onion turns a little brown
then add turmeric, paprika, pepper, chilli pwd, and garam masala and let it cook for a few mins more till the spice blend into the onion paste.
Add the cut chicken mix well let it cook for at least 5-10 mins
add the chopped tomatoes and salt to taste
let it simmer till the chicken is completely cooked.
Serve with hot rice or rotis.
salt to taste