November 1, 2010

Plantain Coconut Balls

My Son's school was celebrating Harvest Festival last Friday. Harvest festival is their tradition where kids make a stone soup based on the old folk story and parents make their choice of breads/appetizers/desserts. I had not planned anything and since it was a Friday my refrigerator was almost empty. As usual I was thinking of different options while driving back from work. Then I remembered I had few plantains in my fruit basket. We make most of the food for our harvest festival (Onam) with Plantains, why not make something with plantains? This is what I ended up making:

Ingredients:

  • 3-4 plantains (Kerala bananas)
  • ½ cup fresh grated coconut (if you are using frozen, just roast it so that the moisture goes off)
  • butter  – 2 Tbs.
  • Cardamom powder – a pinch
Directions:

  • Wash and remove both tips.
  • Boil with skin on (Pressure cook with say ½ cup water for 3-4 plantains – cooks really fast so 1-2 whistles are enough)
  • Remove the skin and mash (you can remove the black seeds in the middle if you want to )
  • Sauté on low heat with butter/ ghee and add cardamom.
  • While it’s still warm, make them into balls and roll them in coconut. Enjoy :-)


July 29, 2010

Grilled Eggplant Sandwich

My son loves eggplant and it is always a joy to cook something new for him. Today's experiment was with this fresh eggplant I got from the farm near my office. I had one large eggplant and I was a vaguely planning to make grilled eggplant while driving home from work. After I took 3 big slices from the eggplant, I thought may be I can make a chutney with the remaining eggplant to use as a sandwich spread. OK so here I go..




Ingredients: (makes 3 sandwiches)
  • 1 Large Eggplant
  • 2 T Extra Virgin Olive Oil
  • 3-4 Chillies ( any kind, I used Serrano, it was really hot !!!)
  • 3 T Black channa (black chickpea)
  • 1 t Italian Seasoning
  • 1/4 t Turmeric powder
  • Juice from 1/2 a Lemon
  • 1 or 2 garlic cloves sliced
  • Salt as per taste
  • 6 Slices of whole grain bread. (I used my homemade wholewheat bread

Method:
  • Take 3 big slices of eggplant
  • Slice the remaining eggplant into small slices
  • Marinate all eggplant slices and sliced chillies with the salt, Italian seasoning, turmeric powder and olive oil for about 15-20 minutes.
  • Meanwhile roast black channa with few drops of oil and let it cool.
  • Grill the small slices of eggplant & chillies and grind with channa, lemon juice and salt to make the chutney.
  • Grill the big slices of eggplant along with garlic slices on top.
  • Spread the chutney on the bread and make sandwich with grilled eggplant.
  • I pressed the sandwich in the grill for a Panini effect. It tastes good just like that also.














June 6, 2010

Spring Mix Strawberry Salad w/ Strawberry Kumato Dressing


Salad Ingredients:

  • Spring mix - 1/2 box (Organic spring mix from Costco)
  • Mini cucumbers - 2
  • Strawberry - 10
  • Pears - 2
  • Almonds - 10

Dressing Ingredients:

  • Strawberry - 3
  • Kumato -1 (quartered) 
  • Raw honey - 1 Tbs
  • EV live oil - 2 Tbs
  • Unpasteurized apple cider vinegar - 1 Tbs
  • Salt and Pepper - As per taste

Directions:

  • Slice fruits and vegetables and mix with spring mix.
  • Blend all ingredients for dressing (This can be made few hours ahead of time if needed)
  • Enjoy!