0 BAINGAN BHARTA OR SMOKY MASHED EGGPLANTS - A GUEST POST BY TANVI AT "SINFULLY SPICY"

Once again, I have the honor to share with you another guest post by a lovely blogger whom I hold in high regard and whose work I very much enjoy. This very special person is the delightful Tanvi of the very evocatively named blog "Sinfully Spicy".

This well-travelled native young woman hails from Dehli in India and now lives in USA's most fun city, Las Vegas. Besides baking, she loves to cook North Indian food in an instinctive manner and create fusion recipes influenced by her rich roots. Coming from a family of "super cooks", you'd think that she would also love to eat, yet weirdly it is absolutely not the case!

Tanvi is very talented both in her photography as well as in her cooking. There is absolutely no doubt about that. Being of Asian origin, she is naturally a spice addict and adores well-seasoned grub. Hence, blandness is a word which doesn't exist in her vocabulary.

This lady's experementative, healthy, colorful, fragrant, traditional, homely, yet elegant everyday style dishes are just exhalirating and amazingly scrumptious looking. Each creation is gracefully as well as attractively staged, the specialities are always accompanied by interesting information and her pictures are outstanding in their purity and apparent lack of fussiness. Visiting her blog is like taking a one way ticket to buoyant India. Wonderfully desorienting and so exotic.

Thank you so much Tanvi for consenting to write this marvelous post for me and accepting to be my host. Your "Baingan Bharta" rocks and as soon as eggplants are back in season, I'll try that lipsmacking speciality!

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It’s a great pleasure to be guest blogging for Rosa of Rosa's Yummy Yums today. She has 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.It was a pleasant surprise when she wrote to me for a guest post. Thanks so much Rosa for inviting me to your blog today.

I am here to share one of my favorite winter recipes with her wonderful readers today. There are some things in life,which take you back to your roots no matter where you are in the world! My grandmother used to roast vegetables & bread amongst glowing charcoal pieces of her angithi (traditional indian brazier) while she kept herself warm during harsh north indian winters.We used to flock the angithi as kids to feed ourselves. Sitting miles away, the aroma which fills the house while roasting eggplants for this dish is one of those things I look forward to in my kitchen . It’s a trip down memory-lane which nurtures my heart & soul with the spirit of those days.

"Baingan" is Hindi for eggplant & "Bharta" translates to any kind of mash. No points for guessing - this is mashed eggplant with spices. Its an easy recipe originally from rural north india where a chulla (clay/mud cooking stove) is used to roast the eggplants which are then peeled, mashed and combined with oil & spices. If done the traditional way i.e roasting the eggplant in heat from burning coal or wood,the taste of this dish is divine & most authentic. I think, open grilling is the best way to handle eggplant.

The key thing to keep in mind is that you need to char the eggplants to death. Don’t worry about them getting burnt or looking ugly, the peel will go away but before that, it has to make the flesh tender, concentrate the juices & sugars within & infuse the smokiness. Grills, broilers or stove tops work great to do the job, just be ready for a big time cleaning if you choose to use the stove top as I do J The second important thing to ensure is that even though this is a mash, the texture of the finished dish has to be chunky; hence all the ingredients (even spices), which go in, are either coarsely chopped or pounded. In all "Baingan Bharta" is chunky, smoky & spicy mash!

The dish is best served with flatbreads and a pickle /chutney / salad on side. You can serve it as a dip. I sometimes fill miniphyllo cups with bharta, top with some pepper jack cheese & bake to serve as appetizers. The ideas to eat are endless..just try your own way.

~ Baingan Bharta Or Smoky Mashed Eggplants ~
Recipe by Tanvi at "Sinfully Spicy".

Serves 2-3 people.

Ingredients:
1 Large eggplant (about 1lb)
1 Tsp Oil (for rubbing on the eggplant)
3 Tbs Mustard/olive oil
1 Cup chopped red onions
1 Inch Fresh ginger shoot, chopped
4 Cloves garlic, 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 and green chilies chopped (for garnishing)

Directions:
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 325° F (170° C) 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!

Printable Recipe

0 CREAMED SEAWEED WITH LEMON - ALGUES

I have had a very bad experience with seaweed and until not too long ago the sheer thought of eating that sea veggie gave me shivers. After having had a very bad encounter with seaweed in the past I have never trusted myself to give it another try...

Well, you have to know that the reason why seaweed repulsed me to highest point and made me feel unsecure is due to the fact that when I was a child I was forced to take kelp tablets. As I could not swallow them they were crushed with littel jam. That combination was absolutely horrid! It took me hours to get that mixture down and I had to struggle a lot in order to finish it. That episode traumatized me and from then on seaweed became a taboo subject.

Anyway I am a daring person who likes to try out new things (well, maybe not ALL things), so when my friend Corinne proposed to give me a box of mixed seaweeds I could not refuse her offer. There was no way I was going to chicken out. I had to make my own experiences with those sea plants that are highly nutritious, healthy and extremely abundant.

"Love is like seaweed;
even if you have pushed it away, you will not prevent it from coming back"
- Nigerian proverb

As a matter of fact, apart from being interesting culinary-wise, the health benefits of seaweed are plenty. All of the minerals we need are present in sufficient amount and they contain many trace elements as well as vitamins. Certain seaweeds are up to 30 times higher in minerals than land food and can cleanse the body of toxic polluants (brown algae). They are also good for the hair (growth, shininess, thickness...), the mental health and the metabolism, they help regulate the hormones, awaken sexual desire, enrich the bloodstream and give a youthful skin color. A perfectly balanced natural food; Mother Nature's gift. Da bomb indeed!

Well, as I am not acquainted with that special vegetable growing in our seas I did not know how I should use it. After a little research on the net I found out that it was not difficult to cook with seaweed since it can be prepared just like any other veggie. As it somewhow reminds me of spinach I decided to prepare it in the same way as that plant. If we can make creamed spinach why can't we also make "Creamed Seaweed With Lemon"?

The result was fantastic! The garlic and shallots brought lots of flavor to that dish, the lemon took away some of the smelliness/fishiness of the seaweed and the cream added a little roundness to it all. It wasn't bad at all!

I must say that my "Creamed Seaweed With Lemon" had a refined taste and was very enjoyable. Something I will definitely try again and again.

~ Creamed Seaweed With Lemon ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

Ingredients:
1 Shallot, finely chopped
1 Clove garlic, finely chopped
1 Tbs Unsalted butter
2 Cups Mixed seaweed (brown, green and red seaweed/dulse, kelp, wakame), thouroughly washed & chopped coarsely
The juice of 1/2 lemon (or to taste)
5 Tbs Double cream
Sea salt, to taste
Pepper, to taste

Method:
1. Over medium high melt the butter and let it brown.
2. Add the shallot and fry for about 1 minute, then add the garlic and fry for another 1 -2 minute (the shallots have to be transluscent).
3. Add the seaweed and stir fry for about 2 minutes.
4. Add the lemon, stir fry for another minute.
5. Add the cream, season to taste, mix well and cook for 1 minute more.
6. Serve.

Remarks:
You can use one small onion instead of a shallot.
The cream can be replaced by light cream or cream cheese (use 4 Tbs instead of 5 Tbs)

Serving suggestions:
Serve as side dish together with fried/steamed fish (salmon, trout, tilapia, tuna, etc... ) or fried/poached/scrambled eggs (or omelet) and boiled/fried potatoes or rice.

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~ Algues Au Citron Et A La Crème ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Ingrédients:
1 Echalotte, finament hachée
1 Gousse d'ail, finement hachée
1 CS (15g) de Beurre non-salé
100g (2 tasses) d'Algues mixtes (brunes, vertes er rouges/dulse, kelp, wakame), lavées et coupées en morceaux grossiers
Le jus d'un demi citron (ou selon goût)
5 CS de Crème double
Sel de mer, selon goût
Poivre, selon goût

Méthode:
1. A feu moyennement élevé, faire fondre le beurre et le laisser brunir afin d'obtenir un beurre noisette.
2. Ajouter l'échalotte et faire revenir pendant 1 minute, puis ajouter l'ail et faire revenir pendant 1 à 2 minutes supplémentaires (les échalottes doivent être translucides).
3. Ajouter les algues et les cuire pendant 2 minutes, tout en remuant.
4. Ajouter le citron et faire cuire pendant une autre minute sans cesser de remuer.
5. Ajouter la crème et assaisonner et faire cuire 1 minute supplémentaire en oubliant pas de bien remuer.
6. Servir.

Remarques:
L'échalotte peut être remplacée par un petit oignon blanc et la crème double par de la crème légère ou du fromage frais Philadelphia (4 CS au lieu de 5 CS).

Idées de présentation:
Servir avec du poisson frit/cuit à la vapeure (saumon, truite, tilapia, thon, etc...) ou des oeufs au plat/pochés/brouillés (ou de l'omelette) et des pommes de terre cuites à l'eau/grillées ou du riz.

0 FRIED EGGPLANT ANTIPASTO

Being under an intense heatwave at the moment I try to put on the oven only when it is really compulsory (to bake breads for the weekend or fruit tarts about once a week). Our meals consist generally of lots of raw vegetables (salads, gazpachos, dips, etc...), stir fried dishes, easy and quick pasta dishes, lots of legumes (white beans, chickpeas, lentils, etc...) and cereals (müeslis, farro, bulghur, etc..). Considering the fact that heat cuts my appetite all I want to eat are light dishes and for that reason, fresh and healthy food is what I crave when the temperatures are extremely high (33°-36° C/91°-97° F)...

Summer vegetables are wonderful and so versatile. They can be prepared in so many different manners (raw, steamed, stir fried, grilled & baked) and taste really good. There is a great amount of dishes that one can prepare during the sunny season. If, like me, you love the Middle Eastern, Mediterranean and Asian cusines, then it is the time of the year when you can fulfill all your exotic cooking dreams as well as fantasies.

If I emphasize on buying seasonal fruits and vegetables it is because I want my food to be as free of chemicals as possible, rich in flavor and don't want to participate in polluting the earth more that it is already . It is for that reason that I am never bored with what I eat as I look forward to the change of seasons, thus to variation in my diet. Every season brings it's share of amazing products. I would not want to eat the same all year long. I enjoy the longing for renewal and novelty.

As I had some beautiful Geneva eggplants in my fridge and I wanted a cold accompaniment for my halloumi cheese, I thought that it would be a great idea to serve some kind of antipasto with it.

During my childhood our table was regularly graced with many different marinaded roasted vegetable antipasti - the word antipasto means "before the meal" and is the traditional first course of a formal Italian meal - (Roasted Pumpkin & Bell Pepper Salad) and they were always very much enjoyed by my whole family. This speciality is so versatile and can be prepared in various ways. It is perfect when served as accompaniment to bread, cheese, dried meat and salad. I don't know anybody who can resist such a mouthwatering course, the ultimate symbol of summer?

The recipe I am presenting today is a big home classic which I have adapted according to my culinary influences. To the original recipe I have added sumac, red tabasco, onion powder, white balsamic vinegar and smoked paprika. This results in an antipasto which is full of flavor, well-balanced and has complex aromas. Very addictive!

~ Fried Eggplant Antipasto ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

For 4 people.

Ingredients for the "Fried Eggplant Slices":
2 Medium Eggplants
Olive oil, for brushing the eggplant slices
Ingredients for the "Marinade":
The juice of 1 organic lemon
1/2 Cup Olive oil
1 1/2 Tsp White balsamic vinegar
2 Cloves garlic, crushed
1 Pinch Smoked paprika
1/3 Tsp Sumac
1 Tsp Red Tabasco
1 Tbs Finely chopped Fresh basil leaves
Sea salt, to taste
Freshly ground pepper, to taste

Method for the "Fried Eggplant Slices":
1. Slice the eggplants into rounds.
2. Sprinkle them with a little salt and leave them to rest for at least 30 minutes.
3. Rinse with fresh water and pat dry with kitchen paper.
4. Brush each piece (on both sides) with a little olive oil and heat a frying pan over medium high heat.
5. Fry the slice until golden brown on each side.
6. Transfer to a deep dish and let cool.
Method for the "Marinade":
7. Mix all ingredients together.
8. Pour the marinade over the eggplants and make sure that all sides are covered with it.
9. Put in the refrigerator for at least 2 hours and serve.

Remarks:
The eggplant slices should not be mushy/mashed, therefore it is important that you don't overcook them.
That antipasto can be kept (in a container) for about a week in the fridge.

Serving suggestions:
Serve with bread, dried meat and cheese or on top of a green salad.

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~ Antipasto Aux Aubergines Grillées ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Pour 4 personnes.

Ingrédients pour les "Tranches d'Aubergines Grillées":
2 Aubergines moyennes
Huile d'olive, pour peindre les tranches d'aubergines
Ingrédients pour la "Marinade":
Le jus d'un citron bio
1/2 Cup Olive oil
1 1/2 CC de Vinaigre balsamique blanc
2 Gousses d'ail, écrasées
1 Pincée de Paprika fumé
1/3 CC de Sumac
1/2 CC de Poudre d'oignon
1 CC de Tabasco rouge
1 CS de feuilles de basilic, finement hachées
Sel de mer, selon goût
Poivre noir moulu, selon goût

Méthode pour les "Tranches d'Aubergines Grillées":
1. Couper les aubergines en tranches.
2. Les saupoudrer avec un peu de sel et les laisser dégorger pendant 30 minutes.
3. Les rinser à l'eau fraîche et les tamponner avec du papier de cuisine.
4. Avec un pinceau les enduire d'huile d'olive (sur les deux côtés) et faire chauffer une poêle à feu moyennement haut.
5. Frire les tranches d'aubergine jusqu'à ce que chaque côté soit joliment doré.
6. Mettre les tranches d'aubergines dans une assiette à soupe et les laisser refroidir.

Méthode pour la "Marinade":
7. Mélanger tous les ingrédients pour la marinade.
8. Verser la marinade sur les tranches d'aubergines afin qu'elles soient recouvertes de marinade de tous les côtés.
9. Les mettre au frigo pendant en tout cas 2 heures, puis servir.

Remarques:
les tranches d'aubergines ne doivent pas se défaire et être trop molles. C'est pour cette raison que les aubergines ne doivent pas être trop cuites.
Cet antipasto doit être conservé au frigo (dans une boîte hermétique) jusqu'à une semaine.

Idées de présentation:
Servir avec du pain, des charcuteries et du fromage ou décorer une salade verte avec.