Eggplant Salsa

Its time for some eggplant salsa :). Its very easy to make and delicious to eat. Just follow the following recipe and I guarantee that you wouldn't be disappointed. Here's the recipe for my eggplant salsa.

Ingredients:
1) 2 riped eggplants
2) 4-5 cloves of garlic
3) 2 plum tomatoes
4) Cilantro Leaves
5) 1 Lemon Juice & Little Zest
6) 1 tbs of finely chopped ginger
7) Hint of Hot & Spicy Garlic Oil
8) 2 tbs of Mustard Oil
9) 1/2 tbs of Cumin Seeds
10) 1/2 tbs of Fenugreek Seeds
11) Half finely chopped red onions & half julienne
12) Salt & Pepper
13) 2 green Serrano Chillies julienne
14) 1 tea spoon of Turmeric Powder


Directions:

In an oven tray, place the eggplants sliced in half (lengthwise), garlic cloves and tomatoes. Make long vertical cuts into the eggplant. Don't cut it all the way. Drizzle some Spicy Garlic Oil and season it with salt and pepper. If you don't have Spicy garlic oil, take some Sriracha and mix it with olive oil. Preheat the oven to 350F and place the ingredients in the oven.

In a bowl, take chopped red onions, ginger and Cilantro. Zest half the lemon and squeeze the juice in the bowl. Season these ingredients with salt and pepper and let it sit for a bit. Since the onions are raw, what you are trying to do is give them a little flavor.

After 5 minutes take out the garlic and finely chop it. Also take the tomatoes out when you see the skin falling off the tomatoes. That indicates that the tomatoes are ready for the salsa. Remove the skin from the tomatoes and finely chop it. Put tomatoes & garlic into the bowl and mix it.

After another 5-8 minutes take the eggplants out and make sure its consistently cooked. The above picture is a pretty good depiction of how the eggplant looks when its ready for the salsa.

Use a spoon to scoop out the the eggplants. If you like, you can also add some skin of the eggplant. Add half of lemon juice and mix thoroughly. Add Salt & Pepper if required.

In a small sauce pan, heat some mustard oil. When the oil is heated add some fenugreek seeds and cumin seeds. After they turn dark, add the Serrano Chillies and sautee. Then add the julienne onions and sautee. Add 1 tea spoon of turmeric powder and let it rest.

Add the onion mixture into the bowl and mix it thoroughly. Your Eggplant Salsa is now ready to serve.

Bon Appetit 

More Pictures :)

Linguine and Chicken in Four Cheese Tomatoes Sauce

Today I am showing you guys how to make a simple pasta dish. It's really a quick fix. Although there are some aspects to this dish that I have changed, you can always make a slight variation in the way you cook. So here is the recipe for Linguine pasta with four cheese tomatoes sauce.

Ingredients:
1) 2  tea spoon of Minced Garlic
2) 1 tea spoon of Dry Rosemary
3) Italian Seasoning
4) Garlic & Oregano powder
5) Honey Ginger Sauce (Traders Joe)
6) Olive Oil
7) Hunts Four Cheese Sauce (This is an amazing sauce)
8)2 tbs of grated Mozzarella Cheese
9)Salt & Pepper
10) Basil & Julienne Peppers
11) Curry Powder

 Directions: 

 First we are going to prepare a marinade for our chicken. In a bowl pour some olive oil, dry rosemary, Italian seasoning, sea salt & pepper and the Honey Ginger Sauce. If you don't have honey ginger sauce you can actually use Honey & 1 tbs of grated ginger. Also add garlic and oregano powder.

Pour the marinade over 2 boneless chicken breasts. Also sprinkle some curry powder and let it sit for about 10 mins. You can either put it in the Oven or use your Grill. I have a George Forman Grill handy in my kitchen.
























The reason behind grilling is that it gives out a lot of flavor when you pair it with the linguine and the sauce. Once the chicken is out of the grill or the oven, cut it into desired pieces.

In a pan, heat some butter. Once the butter is melted take the Pan off the heat and Sautee the garlic, some dry  rosemary and few basil leaves. Here you are trying to flavor the butter without burning the spices. Put is aside for a minute until the ingredients are nicely mixed with the butter.

Then add the grilled chicken pieces, together with the peppers and basil and cook it for 2 mins. You don't have to cook for too long since the chicken is already grilled and also you will be cooking the chicken with the sauce.

Finally add the grated mozzarrella and the 4 cheese pasta sauce and let the sauce shimmer for few minutes. Add salt & pepper if desired. Once the sauce is cooked, cool it down for about 2 mins and serve it with Linguine Pasta.

Bon Appetit

Bon Appetit

Thai Panang Chicken Curry

Today I am showing you guys how to make a simple and yet delicious dish. Thai is one of my favorite cuisine and this dish is one of everyone's favorites - Panang Curry.


Ingredients:

Ingredients

1) Finely Chopped Garlic – 3 cloves

2) 2 thai chilly julienne

3) Roughly chopped Basil – Ideally use thai basil

4) Mae Ploy Panang Curry Paste- Can be bought in thai market or Amazon

5) 1 can of coconut milk

6) 2-3 tbs of Fish Sauce

7)2 tbs of Sugar

8) Salt & Pepper for taste

9) 2 lbs of diced boneless chicken thighs 

10) Stir Fry Mixed Vegetable - Red Pepper, Pea Pod, Water Crest
11) 2 oz of Heavy Cream 

Direction:

In a wok, heat some olive oil and sautee the garlic and Thai Chillies. Once the pan is hot make sure you take the pan off the heat and sautee the garlic other wise its going to get burnt.

Then add your chicken. Its important to use boneless chicken thighs because chicken breast becomes dry and wouldn't pair properly with the dish. After you have added your chicken, add the fish sauce, sugar and half of the basil. The other half we will keep it of later. The reason behind this is, we want to incorporate the taste of the basil in the chicken. Cook the chicken for about 5 mins and then add Salt & Pepper for taste.

After you have cooked the chicken for another 5-8  mins add the Panang Curry Paste. Make sure you properly mix and stir the paste because you don't want to serve the curry with a block of paste. To make sure it mixes properly, put the paste in the middle of the wok and slowly start spreading it around.

Once the Chicken is cooked in the curry paste add your mix vegetables and cook it for another 3 mins.

Once you have cooked you vegetables, add a can of coconut mile and 2 oz of heavy cream and stir. Bring it to a shimmer and turn off your heat. Add the rest of the basil. Let the curry rest for about 10 mins before serving.

Bon Appetit 

Serve your curry with some rice.
As you can see it is a very simple yet delicious dish to make. It doesn't require too much of preparation and the ingredients are widely available. If you don't have a Thai or a Korean market near where you live, you can order the ingredients from Amazon.