My favourite CHUTNEY

just now i was going out with one of my staff for breakfast. she invited me to this indian stall for an indian breakfast. at first, i didn't want to go out because i've prepared myself with some barley drink with oats in the ofice. so, anyway i just spontaneously said that i agreed to go with her. so, we went. the stall is so modest, and quite a number of people are also visiting the stall. she ordered idlii and i ordered thosai. she drank iced milo and i drank nescafe 'tarik'. so came our food, they served my thosai with coconut chutney and onian chutney. OMG! the onion chutney tasted absolutely delicious and probably the best chutney i've tasted so far. :) i finished my chutney first before my thosai and i went and the aunty to give me more chutney. till now, my mouth has the onion breath. haha...

i went on searching for chutney recipe and i found one which actually looks like it will taste like the aunty's chutney.



Ingredients:

Onion - 1 medium
R.chillies - 4
Ginger - 1 inch
Mustard seeds - 1 tsp
Chana dal - 1 tbsp
Tamarind paste - 1/2 tsp
Shredded coconut - 1/2 cup
Procedure:

Heat 2 tsp oil and add mustard seeds first. Once they pop, add the chana dal and fry until it turns light brown.
Add R.chillies, Onions, Ginger, Tamarind paste and Coconut one by one in the specified order and fry each of them for about a min.
Grind the mixture along with salt to a thick paste. Yummy Onion-Ginger chutney is ready!

vegetarian recipes 2

Eggplant Parmesan

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INGREDIENTs

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

vegetarian recipes 1

Roast Vegetable Pasta Salad Recipe

This is another one of my lazy – but healthy – vegetarian recipes.

Chop 1 medium eggplant, 4 tomatoes, 1 red onion into quarters. Put into a slightly greased oven pan. Throw in 5 cloves of garlic (unpeeled). Drizzle 1 tablespoon of olive oil. Salt and pepper.

Roast at 180ºC for 1 hour. While you’re waiting, Boil 250g of spiral pasta.

When roasting is done, toss in a handful or two of fresh spinach leaves and fresh basil leaves. The heat makes the spinach wilt a bit.

Take out garlic cloves, unpeel, squash. Whisk with ¼ cup of olive oil and ¼ cup of balsamic vinegar. Pour this into the roasted vegetable mix.

Tip in pasta, toss everything, and eat immediately.

i'm gonna try and make this tomorrow if i can get all the ingredients.