Eggplant Macaroni/Pasta

This dish was created when i had nothing to eat except leftovers,,,

Ingredients
Serves 3
2 cups Macaroni (pipe pasta) i used Bambino

4 Long green eggplant (brinjal)-peeled and sliced (round)
3 large tomato finely chopped
2 onions finely chopped
2 tsp ginger garlic paste
1/4 tsp clove powder cinnamon powder together
1 tsp mixed herbs like thyme basil rosemary
1 tsp Kashmiri chilli powder
1/4 tsp turmeric powder
1 tbsp oil
Oil to deep fry
Salt to taste
Water for consistency

1 1/2 cup Grated cheese - cheddar n mozzarella
Pepper to taste
1 tsp olive oil

How to make
Take 1tbsp oil in a wok, Add chopped onion. let it turn transparent. Add ginger garlic paste and mix. Cook until onion turns light brown.
Add chopped tomato, turmeric, salt and chilli powder. mix. Saute until oil separates.
Add clove and cinnamon powder and 3/4th of the mixed herbs.
Add 1 cup water (teacup) and let it simmer.
In another wok, deep fry sliced eggplant.
Add it to the masala left to simmer. Boil for another 5 minutes until the eggplants absorb the flavor. Keep aside.
Boil 4 cups of water, add salt, 1 tsp oil and macaroni. when macaroni is 90% boiled, remove from flame, drain excess water.
Take a baking dish and spread the macaroni. Top with the masala. mix them gently but not completely.
Add a handfull of grated cheese and mix again.
Top with the remaining cheese, mixed herbs, pepper and drizzle olive oil.

Bake in a pre-heated oven for 20 minutes at 180C

Tartizza

Ingredients:

For Tart
1 cup Maida
1/2 cup melted butter/olive oil
1/2 tsp baking powdercold water
Salt to taste

For filling
7-8 mushrooms cut into 4/61/2 capsicum cut into cubes
1 large tomato chopped
Jalapeño as much as required, minimum 4 slices
u can also add other fillings like olives, spinach, sweet corn etc.1 tsp mixed herbs
3/4 cup grated cheese (mozerella n cheddar)
2 tsp oil/butter
pepper to tastesalt to taste

How to make:

Tart: Mix all the ingredients except water. use the cold water to get the consistency of a chapathi/roti dough. cover in a cling film and refrigerate for 20 minutes.
Makes 2 tarts. Divide the dough into two. roll out the dough. grease the pie mould and then place the rolled out dough on the mould. press to get into shape. prick with fork. bake at 220 C for 15-20 mins.

Filling: take oil in a wok, mushroom. saute until mushroom is cooked. let it cool. add all other ingredients i.e Capsicum, Jalapeño  olives etc. you can also add tomato sauce for a tangy taste or mayo too. but it's optional.

getting them together:
Once the pie dough cools, add the filling. Top with cheese and sprinkle mixed herbs. Bake at 220 C for 15 minutes.


yummy Tartizza is ready to eat....

Baingan Masala with Pasta n Cheese

I got this amazing Kashmiri Khatta Baingan recipe while watching Chak Le... i tried it immediately and loved it. I was stupid enough to forget the recipe. I remembered bits n pieces and gave it a try... tasted Yum,,, n i call it Baingan Masala instead...
next time i made Baingan Masala, i was lazy to prepare Roti,,, I was boiling Pasta for my daughter and voila,,, my crazy mind went nuts and i prepared Baingan Masala with Pasta n Cheese,,, tasted just like lasagna... Italian Khana with Indian twist...

Serves 4

Ingredients for Baingan Masala
1 kg Brinjal /Baingan Long thin ones or the small round ones
2 large onion
3 large tomato
2 green chilli
2 tsp ginger garlic paste
1/4 cup tamarind pulp
1/2 tsp jeera
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
1/4 tsp clove powder
1 bay leaf
1 tsp kashmiri red chilli powder
1/2 tsp turmeric powder
Oil to deep fry
Salt to taste
1/2 cup Chopped Coriander leaves for seasoning

How to make
If you are using the long thin brinjal, slit the brinjal in between with the 2 ends intact. make 2 slits.
If you are using the small round ones, make 2 slits from the bottom, as shown in the figure

Deep fry the brinjal (until they change color) and keep aside.

Take 2 tbsp oil in a wok/kadai.
Add ginger garlic paste, finely chopped onion, and green chillies slit into two.
saute until onion is transparent.
Add finely chopped tomato, turmeric, salt and the garam masalas.
Saute, keep on medium flame. Let oil separate.
Add Tamarind, 1/2 cup water. Let it come to a boil.
Add the baingan and another 1/2 cup water.
Close and let it simmer for 10 to 12 minutes.
Season with finely chopped coriander leaves.

Serve Hot with Roti

or u can be lazy like me...

Ingredients for Baingan Masala with Pasta n Cheese
2 cups Pasta (i used Macaroni-Bambino)
1 cup cheese (i used Cheddar and mozzarella) grated
1 tsp Oregano or mixed herbs
Salt to taste
Water to boil - approximately 5 cups
Baingan Masala

How to make
Bring water to boil, add salt.
Add pasta, bring to boil. Simmer until pasta is cooked.
Drain excess water.

Take a baking dish. layer with Baingan Masala (more of Baingan).
Top with a layer of Pasta and top that with grated cheese.
Repeat the layers. Season with Oregano.
Bake at 190 C for 15 minutes.

Tasty Yummy Baingan Masala with Pasta n Cheese is ready to eat....

Beetroot Parata

Very Easy to make and very very healthy...

Ingredients
1 medium beetroot grated
4 cloves garlic finely chopped
1 green chilli finely chopped
2 tsp refined oil
1 lemon
Wheat flour
Pepper powder - optional
Salt to taste
water

How to make
Take oil in a wok, add the garlic and green chilli, saute for 2 mins.
Add grated beetroot, salt and pepper. Saute until it is dry.
Add lemon juice. mix well and let it cool.
Add the wheat flour and water and mix to get the chapathi/roti dough consistency
Roll into chapathi/roti and cook over a tava. use ghee if needed.

Serve hot with curd or subzi

Corn Palak Rice

Ingredients:
2 cups Basmathi rice soaked for 15 mins (I used Sona Masuri. that goes well too.)
2 cups Palak roughly chopped
1 cup sweet corn
1 tbsp mixed garam masala like cinnamon, cardamom, cloves etc
1 tsp Jeera
1 tsp Ginger Garlic Paste
2 tbsp ghee
1 large onion chopped
1 green chilli slit into 2
juice of 1 lemon
4 cups water
Salt to taste

How to make:

• Take ghee in a pressure cooker. Add the garam masala and jeera. Let them spatter.
• Add the ginger Garlic Paste, Chopped onion and green chillies. Let onion be transparent.
• Add the corn, rice, water and salt. Let water come to boil. add the palak, lemon juice. Mix well.
• Close the lid and let it cook on high flame for the 1st whistle and then on low flame for 10 minutes.

Serve hot with raita.