Eggplant with Pickling Spices (Achari Baigan)

>> Thursday, July 29, 2010


Recipe by Food Connection

1 large eggplant, cut into small pieces
1 medium onion, chopped
4-5 tablespoons canola oil
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chili powder (more or less depending on your taste)
sea salt to taste
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
1/4 teaspoon kolongi(black caraway seeds)
1/4 teaspoon fenugreek seeds
1/4 teaspoon fennel seeds
1 teaspoon achar gosht curry masala from Shan packet (see note)

Peel the eggplant and cut into small pieces.  Soak them in water.  Heat oil in a large skillet on medium heat, add onions and fry until golden brown.  Add ginger paste, garlic paste, red chili powder, salt, cumin powder, turmeric, kologni(black caraway seeds), fenugreek seeds, fennel seeds, and Shan packet achar masala.  Stir and add a little bit of water and cook the whole masala.  Then after water completely evaporates, add eggplant pieces and 1/2 cup of water and cover it.  Allow cook and simmer for about 10-15 minutes or until the water is dried out.  Serve with naans(flatbreads) or paratha(griddled-fried flatbreads).  Enjoy!

Note:  Shan packets can be purchased at any Indian/Pakistani grocery stores. 


Random Quote of the Day

"I would rather regret the things I have done than the things I have not." 

Lucille Ball


Beef Chili

>> Tuesday, July 13, 2010

(this photo does not look nice..something is wrong with my camera :-( Don't worry-next time I will put up a better one!)

1 pound lean ground beef
2 teaspoons EVOO (extra virgin olive oil)
1 medium red onion, diced
1-2 carrots, diced
1-2 celery stalks, diced
6 cloves of garlic, chopped
1 bay leaf
2 16 oz. cans of organic diced tomatoes, no salt added
2 teaspoon cumin powder
1 teaspoon red chili powder (more or less depending on your taste)
1 teaspoon ground black pepper
sea salt to taste
1/2 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon sugar
2 tablespoons white distilled vinegar
1-2 green chilies
2 15 oz. cans of organic tomato sauce
1 16 oz. kidney beans, drained and rinsed
1 16 oz. black beans, drained and rinsed
1 16 oz. pinto beans, drained and rinsed
shredded sharp cheddar for topping

Heat EVOO in a large non-stick skillet over medium, add ground beef and cook for 3-4  minutes, stirring occasionally, then transfer cooked beef to the crockpot.  Add onion, carrots, celery, and bay leaf, diced tomatoes, tomato sauce, green chilies, and beans to the crockpot.  Add all spices and vinegar, stir and cook on low.  Cook all day, stirring, throughout the day if you can.  Take out the bay leaf, ladle chili into individual bowls, top with shredded cheddar cheese or any cheese of your choice and serve with cornbread.  Enjoy!


Random Quote of the Day

"Vision without action is a daydream; action without vision is a nightmare." 

Japanese Proverb


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