ASIAN STYLE AUBERGINE EGGPLANT BRINJAL WITH CASHEWS

This is an Asian ‘style’ eggplant made with spicy thai basil. you can add shrimp paste, fresh shrimp, chicken or pork mince to it as well. its important to cook the eggplant in water until it requires just a little additional cooking and drain it completely.

Ingredients for 3-4

  • 2 Japanese eggplants or 1 Italian eggplant (baingan used for bharta) about 850 grams
  • 6 tbspns vegetable oil (plus more for cooking)
  • 2 tbspns hot sesame oil or use 2 red chillies finely chopped and plain sesame oil
  • 6 cloves garlic finely sliced or minced
  • 2 inch fresh ginger peeled and julienned
  • 3 small onions peeled halved and their petals separated (about 1 cup)
  • 1 bunch spicy basil or Thai basil stems removed (use regular Italian basil if Thai basil not available)
  • 1/4 cup unsalted roasted cashew halves
  • boiling hot water and salt
  • Combine in a small bowl-
  • 2 tablespoons Shaoxing wine, brown rice vinegar or rice wine vinegar
  • 1 teaspoon fish sauce (optional)
  • 4 teaspoons honey (or to taste)
  • 4 tbspns light soy sauce
  • 2 teaspoons cornstarch
  • 1/4 cup hot water
  • more hot sesame oil if required

Instructions

CUT THE EGGPLANT IN HALF VERTICALLY. SLICE THEM INTO LONG PIECES ABOUT 1 INCH WIDE AND 2 INCHES IN LENGTH.

SET A STOCK POT OF WATER TO BOIL WITH A TEASPOON OF SALT. ADD THE CHOPPED EGGPLANT AND COOK 8 MINUTES or until just tender but holds its shape. DRAIN COMPLETELY. LET EGGPLANT COOL AND WIPE DRY WITH PAPER TOWELS OR A CLEAN KITCHEN CLOTH.

Heat your wide saucepan or cooking pan over medium-FLAME. ADD half the VEGETABLE AND all the HOT OR REGULAR sesame OIL AND SAUTE ONIONS AND GINGER 2-3 MINUTES UNTIL JUST SOFT. IF USINg REGULAR SESAme oil aDd your chillies now.

ADD EGGPLANT AND TOSS WELL .Spread the eggplant out evenly.  raise heat, cover and sear the eggplant to give it a smoky flavor for about 2-03 minutes. Remove cover and add remaining vegetable oil and garlic and toss again another 2 minutes.  add the mixed sauces  and stir until everything is combined. ADD BASIL LEAVES AND cashews TOSS WELL.cook another minute or two, by this time eggplant should be tender. if not

ADD small amount of WATER  TO COOK THE EGGPLANT TILL IT IS TENDER WITH A THICK GRAVY.

adjust for salt, sweetness and heat. add more sesame oil or honey if required.

SERVE HOT WITH SHORT GRAINED OR STICKY RICE.

 

FLOURLESS CHOCOLATE RUM ESPRESSO CAKE

CHOCOLATE DARK RUM MOUSSE CAKE

CHOCOLATE DARK RUM MOUSSE CAKE

Ingredients

This is a favorite. It produces a dark mousse like cake that is rich and decadent.

For a 10 inch round cake serves 12

450 grams semi sweetened chocolate, chopped

100 grams unsweetened dark chocolate, chopped

350 grams unsalted butter softened

3/4 cup freshly brewed decaffeinated coffee American style or 1 tablespoon instant decaf espresso powder dissolved in 3/4 cup water

• 1/4 cup dark rum

1.5 cups (tightly packed cups) light brown sugar

8 large eggs, beaten

For the ganache

250 grams dark chocolate, sweetened (70% chocolate)

1 cup heavy cream

Instructions

• Preheat oven to 325 F. Line a 9 inch cake tin with parchment.

• Melt the chocolate over a medium flame in a double boiler and let cool 15 minutes.

•Whisk the brown sugar and butter in a stand mixer until fluffy and well incorporated.

• Add the coffee and rum and whisk again.

Gradually add the melted and cooled chocolate and beat until well mixed.

Add the eggs one by one and beat again until incorporated. The mixture will be thick and gooey.

• Pour into cake pan. Bake 60-70 minutes until a toothpick inserted in the middle comes out with some crumbs attached to it.

• Using a knife run it gently around the cake. This prevents it from cracking as it cools

• Let cake cool in the pan about 2 hours•

Cover pan with foil and refrigerate 2-3 hours or overnight.

Remove and unwrap and unmold.

.

For the ganache melt the chocolate and cream to a smooth consistency in a double boiler or in a bowl over a water bath. Cool 5 minutes and then slowly pour over the cooled cake. Smoothen with a spatula until all sides are covered and let sit until chocolate stops dripping.

Cover the cake with a loose lid that won't damage the ganache. Chill again until the ganache has set.

To serve remove and unwrap and unmold.

Let cake sit, covered about 20 minutes.

Serve as is or with whipped cream.

http://www.taradeshpande.in/flourless-chocolate-rum-espresso-cake/

Urad, Moong, Toor Dal Vadi: Mixed Lentil Fritters

Dal Vadi

Dal Vadi

Ingredients

1/4 cup - channa dal

1cup - moong dal

1/4 cup - urad Dal

1/4 cup - Toor dal

1/2 teaspoon - Coriander seeds

Half inch piece of fresh Ginger, peeled

1/4 cup freshly grated coconut

1 dried Kashmiri chilli stalk removed

1/2 cup coriander leaves

2-3 1 inch long Indian Green chillies or to taste

8 fresh green curry leaves, chopped

FOR TEMPERING

1 teaspoon cumin seeds

Pinch asafetida

Salt to taste

Vegetable Oil for deep frying

Instructions

Wash lentils and soak them separately in bowls of tap water overnight.

Drain lentils, wash again, drain completely. From the toor dal reserve two tablespoons of whole lentils. Grind all and the remaining to a coarse paste. Add water carefully. You want a thick batter almost like a soft dough that can be molded into balls. These are more dense than medu vadas and will take longer to fry.

Make a smooth paste of coriander seeds, coconut, ginger and red chilli to a smooth paste and stir into the lentil puree.

Stir in chopped coriander leaves and chopped curry leaves.

Heat oil in a small tempering spoon or skillet on high heat. Add cumin seeds and cook 60 seconds. Ad asafetida and switch off the flame. Cool and pour over the lentil batter. Stir well.

Taste for salt.

Make small 2 inch size balls from the thick dough. Flatten them and lay them on a tray. Keep covered with a dry cloth.

Heat 2 inches of oil in small wok or kadai on high heat.

When oil is hot but not smoking lower flame to medium.

Drop one fritter in the oil and cook until golden. Taste for salt and doneness. Adjust.

Repeat with remaining dough.

Serve hot with tomato ketchup or coconut chutney.

http://www.taradeshpande.in/dal-vadi-mixed-lentil-fritters/

CLASSIC FLOURLESS CHOCOLATE CAKE

Flourless Chocolate Cake with Chocolate Chips

Flourless Chocolate Cake with Chocolate Chips

Ingredients

This is a simple but decadent flourless cake. Use regular good quality cocoa.

8 inch cake 10 servings

170g semisweet chocolate callets or bars broken into small pieces

110 g unsalted butter

150 g granulated sugar (process sugar in grinder if too coarse)

3 large eggs, lightly beaten

40g unsweetened cocoa powder

1 tablespoon icing sugar for dusting

Instructions

Preheat the oven to 375°F. Lightly butter an 8" round cake pan; cut a 7 1/2-8 inch round piece of parchment or waxed paper to fit and lay it in the bottom of the pan over the buttered base.

Melt the chocolate and butter in saucepan on low heat, stirring constantly. Heat only until chocolate softens. Then take off the fire and continue to stir by hand until all the chocolate has melted.

Stir in the sugar and cocoa powder until you have a smooth batter without lumps.

Add the eggs, and incorporate thoroughly. You will have a thick and shiny batter.

Pour the batter into the prepared pan.

Bake the cake for 25-35 minutes or until the top has a paper thin crust. It will continue to cook some once removed from the oven.

Remove it from the oven, and cool it in the pan for 45 minutes. Refrigerate it for a couple of hours before unmolding it. This is a soft cake but solidifies when refrigerated making it easier to unmold.

You can always warm it on your serving plate after you have unmolded it.

Loosen the edges of the pan with a short thin blade and turn it out onto a large flat plate. Then flip it over again onto your serving plate.Warm it in the microwave if if you like or let it sit 20-25 minutes before serving.

Edges maybe a bit uneven. Dust with powdered sugar and serve slices as is or with whipped cream.

This cake is also delicious warm with ice-cream or sorbet. Fresh berries too.

http://www.taradeshpande.in/classic-flourless-chocolate-cake/

KONKAN GRANOLA

KONKAN GRANOLA

KONKAN GRANOLA

KONKAN GRANOLA

Ingredients

I CALL THIS KONKAN GRANOLA BECAUSE IT REMINDS ME OF TILGUL. THIS GRANOLA IS MADE WITH NATURAL SWEETENERS AND NO ADDED OIL.

2 CUPS KURMURA OR PUFFED RICE

1/2 CUP PITTED AND FINELY CHOPPED DATES

1 TABLESPOON WHITE SESAME SEEDS

1 TABLESPOON CHAROLI (OPTIONAL)

3 TABLESPOONS UNSALTED LIGHTLY TOASTED CASHEW PIECES

1/4 CUP FRESHLY GRATED COCONUT

Instructions

IN A SMALL DRY SKILLET TOAST THE COCONUT ON A MEDIUM FLAME UNTIL GOLDEN AND CRISP. RESERVE ON A PLATE.

TOAST THE CHAROLI AND CASHEWS IN THE SAME SKILLET UNTIL GOLDEN.

TOAST THE SESAME SEEDS IN THE SAME PAN UNTL GOLDEN AND COMBINE WITH THE COCONUT.

AFTER ALL THE INGREDIENTS HAVE COOLED COMBINE REMAINING PUFFED RICE WITH THE SESAME, CHAROLI, CASHEWS, COCONUT AND THE DATES.

STIR TOGETHER WELL TO EVENLY DISTRIBUTE THE INGREDIENTS.

POUR INTO A CLEAN DRY CONTAINER AND KEEP REFRIGERATED. GREAT AS A SNACK, YUMMY WITH YOGURT, FRUIT AND PORRIDGE.

http://www.taradeshpande.in/konkan-granola/