Enna Kathrika Eggplant
Anbu's version

Ingredients

Eggplant 500gms -idealy small eggplants is good if not you can use any size eggplant
1 Tbs Mustard seed
7 Curry leaves
1/2 tbs Urid dhall
1 Red Onions chopped
1 Cinnamon quill
2 Aniseed
3 Bayleaves
1Tbs Ginger Garlic Paste
1/2 Tbs Pepper powder
1/4 Tbs Cumin powder
1/4 Tbs Fennel powder
1 Tbs Garam masala Powder
1/4 Tbs Paprika powder
1 Tbs Chilli powder
Salt
2 Tomato
Tamarind ,Soak in 1/2 cup water
Peanuts
3/4 cup Water
12 Tbs Sunflower Oil
Coriander for garnishing


Preparation



Normally if you have small size eggplant Slit the brinjal into 4 with out separating the pieces and with the stalk on,if not use the available eggplant

*Pour 5 tbs Oil in the pan and fry chopped eggplant toss it nicely ,leave it for few minutes and then take it out of the flame,keep it aside in a bowl

* Pan fry the peanuts ,remove from heat ,cool it and ground it coarsely, add this to the gravy at final stage

*Use the remaining oil add mustard seed,curry leaves and uridh dhall allow it to pop

* Add cinnamon quill,aniseed,bayleaves toss it allow fragrance to be released

*Add chopped onions fry until it's light brown

*Now mix ginger garlic paste

*Add all the powders and mix well

*Now squeeze the tamarind and extract the juice keep it ready

*Add half cooked eggplant into the pan and coat well spice mixture

* Do not burn and add tamarind juice and allow it to cook

* if you need more gravvy there is nothing wrong in adding chopped tomatoes and the remaining water

Garnish with coriander

Guacamole (Avocado dip)

2 Ripe avocadoes ,Peeled and stone removed and sliced

1 Red chili chopped finely

4 Cloves of garlic crushed

1/2inch Ginger crushed

Juice of 1 Lime

5 Tsp Olive oil

 Salt and pepper for seasoning


*Mix all the ingredients together .Mash using fork or masher season with salt and pepper



Note: Do not store in the fridge use it on the same day. Avocadoes tend to react with oxygen in the air and go brown. better to use it as you make it

Chicken wrapped in Bacon





12 Bacon Rasher
12 Chicken breast cut into smaller portions
  8 Tbs Olive oil
 3  Ginger garlic paste
     Blue vein cheese






Simply coat chicken breast with ginger garlic paste

Roll Rasher around breast chicken

Place a piece of blue vein cheese under the rasher

Spoon the olive oil over the chicken

Bake for 20minutes @ 180 degrees

For added flavors you can tuck in any of these ,Rosemary, coriander or thyme

Couscous With Red roasted

  Vegetables




1 Red pepper

2 Tomatoes

½ red chilies

4 garlic cloves crushed

4 Tsp olive oil

½ Tsp sugar

50g Couscous

60ml of boiling water





*Place the tomatoes and pepper chili, garlic in roasting tray drizzle with olive oil and sprinkle little sugar.

*Preheat 200 deg and roast for 19 minutes.

*Meanwhile cook the couscous with by pouring over the boiling water for 5 mts and the fluffing it up.

*Add roasted chopped tomatoes and pepper


You can add all sort of vegetables


By adding little bit of balsamic vinegar will enhance the taste.

Indian Spicy Tomato Salsa


1 Red chili
3 Tomatoes
1 red onion
5 Tsp Olive oil
1/2 Tsp Tabasco sauce
2 Tsp coriander
Salt and pepper

Preparation


Chop all the ingredients finely and mix in a bowl and chill it. if you fancy more spice add more Tabasco sauce.

Season with salt and pepper. keep in the fridge not more than two days.