Eggplant Parmesan

The first restaurant I went in US is Olive Garden.I just love their food.They serve hearty soups /breads/salads and the mains and dessert, OK !!! I agree nothing new but just like any other restaurant. All I wanted to do was begin with a story of how and why I liked this particular dish  and I have nothing but where i ate it But I did try that recipe at home.

Ingredients :

Cooked Spaghetti 2 cups

Grated Parmesan Cheese 1 cup

For pasta Sauce

4 Chopped Plum tomatoes

1 can of chopped tomatoes

1/2 cup basil leaves

1/2 cup chopped onion

4 cloves of garlic

1 tbs tomato puree

1 tbs Olive oil

How I made the pasta sauce

Saute garlic ,onion and tomatoes in olive oil then add Tomatoes (canned) ,tomato puree,basil leaves.

Mash them into thick gravy

Season with salt and 1 tsp sugar

For Eggplant crisps

1 big Eggplant (Cut into thick discs)

10 cheese slices(I used pepper jack cheese)

2 plates

   1st plate :

1tbs All purpose flour(Maida)

Salt to taste

Mix them in water to make batter like consistency

    2nd plate 

1 cup bread crumbs

1 tbs chopped parsley

1 tbs chopped oregano (I used carom seeds(Ajwain) instead but used only 1 tsp )

1 tsp chopped thyme

salt and pepper to taste

Mix them all very well

Oil to shallow fry eggplant crisps

How I made the eggplant crisps

1. Take one eggplant disc ,dip in 1st plate then in second plate

2. Next  keep cheese slices on each side and dip it in 1st and again 2nd plate. Repeat if you want extra crispy.

2. Shallow fry discs one by one after prepping the eggplant in above method

Assembling 

  1. Take little pasta sauce on plate
  2. Place spaghetti and eggplant crisps
  3. Pour generous amount of hot pasta sauce
  4. Garnish with chopped parsley and generous amount of  Parmesan cheese
  5. I also drizzled little chilly infused extra virgin olive oil

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CWS- Cooking with Seeds- Rye or Millet!!

Pearl millet and Spinach pakora’s

Like every household  spinach is a big ‘No’ in our home. I try my level best to make it as much tasty I can

No one eats millet in my MIL place other than me so my mom sent me a pack of broken pearl millet last month and I generally eat it with little bit of salt and curd with any veggie to go along.

Last week to my surprise at Priya’s site, I found out that this month’s CWS  event is cooking with rye or millet.

So I just disguised this bundle of healthy millet and spinach as pakoras,they indeed made a good combo.

So here’s my contribution to CWS-Cooking with Rye or Millet event guest hosted by Simona of Briciole and brain child of Priya

 

 

 

 

Ingredients :

1/4 cup pearl millet flour

1/4 cup maida

1/3 cup rice flour

1/3 cup chopped Onion

1/3 cup chopped corinder leaves

1/3 cup chopped spinach

1/4 tsp Ajwain or Carom seeds

1 strand of chopped curry leaves

3 chopped green chillies

salt to taste

How I made them:

Mix all the ingredients with a little of warm water.It will be sticky dough consistency

Fry them in hot oil and serve with coconut chutney or tomato sauce

Additional:

Curd can be used to mix ingredients (like Mangalore bonda).

Little pinch of baking soda will give extra crunch to the pakoras.

Small bits of dried coconut can also be included in batter.

I have not tried ,but i think we can replace the millet flour with Rye flour.