November 2009

Sunday, November 22, 2009

Eggplant Parmesan My Way

On a Sunday I decided to make an effort to create a recipe that was low in fat and calories. I am big fan of using up what's in the refrigerator. This is what I found.

Serves: 2 people


2    Eggplants, fresh
Dried Parsley
Salt & Crushed Pepper
Mexican Shredded Four Cheese
1    Jar of store-bought Tomato & Garlic Sauce 
Few Jalapeños, sliced
Spray Can of Olive Oil

How to Prepare:

  1. Wash eggplant and cut into 1/2 inch round or lengthwise slices.
  2. Sauté on medium heat for 7 minutes until tender.
  3. Sprinkle salt and pepper over eggplant and spray sparingly with olive oil.
  4. Move eggplant to a 9x11" baking dish.
  5. Cover with sauce and sprinkle with cheese.
  6. Cover with aluminum foil and bake for 35 minutes at 350 degrees.
  7. Serve with your choice of salad.
Potential Variations:

Eggplant slices can be deep fried with batter.  For a different method, I like to dip eggplant slices in a corn starch batter and then dip again into bread crumbs. Then I sauté the battered slices in a pan and follow the recipe to bake.

I am very happy with the result and it is very light and low in calories and fat.



Wednesday, November 18, 2009

Handvo - Masala Loaf

In 1976 when I came to America, I always remembered food from back home. One item was spicy Handvo.  There wasn't a local Indian Grocery Store, so I created this version which has the same taste I crave.  Currently, handvo mix is readily available at Indian grocers.  I have included a Gluten Free Version below.

Cooking Preparation Time: 15 minutes
Baking Time: 30 + 5 minutes
Serves: 4-6

Ingredients (Not Gluten Free):

1 & 1/4 Cup Cream of Wheat
1/4 Cup Gram Flour or Besan
1/4 Cup Cream of Rice
1/4 Cup Corn Flour
4    TBsp Oil
2    Cups Old or Sour Yogurt
1    Cup Water
1/2 Tsp Baking Soda
Salt to Taste
1    TBsp Green Chili
1    TBsp Ginger Paste
2    TBsp Chopped Cilantro Leaves
1/2 Cup Peas
1    Cup Grated Zucchini
1/2 Cup Frozen Corn
1    Tsp Turmeric
1    Tsp Red Chili
1    Tsp Coriander
1    Tsp Cumin Powder

Fried Topping Ingredients: 

2    Tbsp Oil
1    Tsp Mustard Seeds
1    Tsp Sesame Seeds
1/4 Tsp or Pinch Astofedia

How to Prepare: 

  1. Mix yogurt and water.
  2. Microwave for 2 minutes or until luke warm.
  3. Mix with rice flour, corn flour and besan.
  4. Leave it overnight in a closed container to ferment.
  5. Add all of the rest of the ingredients.
  6. Mix it well and leave for a hour.
  7. Pour in a 9x 12 inch baking dish (not glass).
  8. Add Fried Topping (instructions below).
  9. Bake in a 350 degree preheated oven for 30 minutes.
  10. Insert butter knife to check if it is done.  If the batter does not stick to knife it is done.
  11. Broil for 5 to 7 minutes to make it crispy and brown.  
  12. Cool for 15 minutes
  13. Cut into equal squares.
  14. Serve with chutneys and sweet and sour mango pickle called ''Chundo."

Fried Topping:

  1. In a small frying pan, pour 2 TBsp of oil on medium heat.  
  2. Add mustard seeds and sesame seeds.
  3. Seeds will start popping. 
  4. Sdd astofedia quickly.
  5. Pour on top of batter.

Gluten Free Recipe

Ingredients (slightly different):

1    Cup Rice
1/2 Cup Udad Dal
1/4 Cup Split Chickpea Dal - Channa Dal
1/2 Cup Tuver Dal
3    Cups Buttermilk
1    Cup Peas & Frozen Corn
1    Cup Shredded Snake Gourd or Dhoodi/Loki
1    Cup Thawed Fengurecreek Leaves
Salt to Taste
1    Tsp Baking Soda
1    Tsp Turmeric
1    Tsp Red Chili
1    Tsp Coriander & Cumin Powder
1    TBsp Green Chili
1    TBsp Ginger Paste

In  a coffee mill add the ground rice and all the three dals. Follow all of the steps listed above in the first recipe.  The Gluten Free recipe stays fresh for 4 to 5 days.  It is easy to carry for picnic or traveling.


Tuesday, November 17, 2009

Spring Salad

This salad is must at my Thanksgiving dinner.  I had a family reunion at my place and this salad was a big hit. My daughter tried to make it and she said it came out exactly perfect.


1    Bag Ready Spring Mix Salad
1    Small Garden Cucumber
1    Small Tomato
1    Big Orange
2    TBsp Pecans
1    Small Pear (red are sweet)
2    TBsp Dried Cranberries
1    TBsp Parmesan Cheese
Sprinkle Virgin Olive Oil Vinaigrette
Salt to taste
Pepper to taste

How to Prepare:

  1. Wash salad spring mix by rinsing in water and letting it dry for a couple of hours on a towel.
  2. Cube tomato and cucumber and pear.
  3. Peel and cube orange.
  4. Toss in spring mix the tomato, cucumber, orange, dried cranberry, pecans, cheese and pear.
  5. Mix it thoroughly and sprinkle with a little bit of oil vinaigrette, salt and pepper.



  • Spring mix is readily available. 
  • Sweet pecans are available in the store, also. Otherwise, in a small skillet, melt 1 tablespoon of butter over medium heat, stir in 1 cup pecan halves and 1 tablespoon of sugar. Cook and stir until pecans are toasted and coated with sugar.
  • Plain pecans work just as well as the sugar-coated ones.



Tuesday, November 3, 2009

My Kitchen where my culinary expierence comes alive.