Baingan Ka Salan - Hyderabadi Baingan Salan Recipe (Baingan Recipes)

Baingan ka Salan is my spin on the popular mirchi ka salan recipe that's a mandatory accompaniment to Hyderabadi biryani. Since I love baingan recipes and bagara baingan is one of my favourites, I thought I should try a baingan ka salan which has the same base recipe as the bagara baingan. Added bonus, the baingan is from my balcony garden!

Since I have already talked quite passionately about mirchi ka salan, why and how I came to love it, etc, I should probably talk about that balcony garden now, eh? So, I've been taking pictures on a monthly basis to share with you guys on how it's been progressing (quite well), what I've been growing (mostly herbs, cherry tomatoes, and eggplant/baingan), and what a lovely feeling it is to grow your own food. I have always wanted to have a balcony garden and that's one of the first things I set up on moving to Sydney. While my excessive work travel this year has killed a couple of rounds of mint plants, more than 80% of what I grew, we consumed. Win, right?

So yes, the first baingan from my plant was super special to me and I wanted to make something that'll enable it to shine. It is organic and not as large as the ones you buy. I also noticed it had way more seeds than store-bought ones and the skin wasn't as waxy and squeaky when you cut into it.

I have already posted step by step recipe for mirchi ka salan so please refer if you'd like to see the steps.

If you love baingan recipes as much as I do, check out my favourite Hyderabad bagara baingan recipe, brinjal chutney for dosa, Szechuan eggplant that's so easy to make and goes great with fried rice, and an old favourite - vangi bath recipe.

BAINGAN KA SALAN RECIPE

Preparation time: 10 minutes
Cooking time: 30 minutes
Makes ~ 2.5 cups

INGREDIENTS:

• 1 baingan or eggplant, cut into long wedges
• 2-3 dry red chillies (adjust to taste)
• 2 tbsp of gingelly oil (Indian sesame oil)
• 2 tbsp of white sesame seeds
• 3 tbsp of raw peanuts
• 2 tbsp of grated coconut (or use desiccated), optional
• 1/2 tsp of minced garlic
• 1/2 tsp of grated ginger
• 1 heaping tsp of coriander powder
• 1/2 tsp of jeera (cumin) powder
• 1/2 tsp of red chilli powder (adjust to taste)
• 1/2 tsp of black mustard seeds
• 1/4 tsp of fenugreek seeds (methi)
• 1/2 cup of sliced onions
• A few curry leaves
• A pinch of turmeric powder
• 1 tsp of tamarind extract
• 3/4 tsp of powdered jaggery or dark brown sugar

INSTRUCTIONS:

1. Wash and pat dry the baingan before cutting into wedges. Heat 1 tbsp oil in a wide pan and lightly fry the baingan pieces until they are charred and start to look softer. Drain and set aside on paper towels.

2. Meanwhile, In a dry skillet, roast the coconut until golden brown (if using coconut). Desiccated coconut will brown much faster so keep an eye on it as you fry.

3. In the same pan used for the baingan, add the peanuts and sesame seeds and roast until a shade darker, keeping flame very low. Once they are done, add the roasted coconut and mix well (if using). Switch off flame and remove to a plate to cool.

4. In the same pan, add the remaining 1 tbsp oil and the mustard seeds + fenugreek seeds. When the mustards pop, add the sliced onions and red chillies torn into pieces. Fry until onions turn golden brown.

5. Next, add the curry leaves, ginger, garlic, and turmeric. Saut� for 30 seconds until fragrant.

6. Then throw in the red chilli powder, coriander pwoder, jeera powder, and some salt. Roast for 10 seconds and add 2.5 cups of water. Bring to a slow boil.

7. Meanwhile, grind the roasted coconut + sesame + peanut mixture with some water to a smooth paste. Add it to the simmering curry and mix well. Continue to cook on a low flame.

8. When the mixture is a bit thicker and simmering, add the jaggery and the tamarind extract dissolved in 1/2 cup water.

9. Mix well and add the baingan pieces. Cook covered on a low flame for 5-7 mins until the baingan is very soft and cooked through. Add more salt if required.

10. If you find that the mixture is too watery, you can simmer longer, and if it's too thick, add more water or tamarind water as required.

Baingan ka salan goes fabulously well with my rice cooker vegetable biryani recipe but it also goes as a great curry with plain rice. Since the base of baingan ka salan has so many lovely ingredients, the complex flavour complements plain rice really well. And of course, rotis or even dosas are fair game too, so try any combinations you can conjure up. Let's break some rules, people!

Iyengar-Style Curd Rice Recipe: Dahi Annam or Daddojanam Recipe

Curd rice is the ultimate comfort food and whether it's Iyengar-style curd rice (also called Dahi annam, Daddojanam, temple curd rice, etc) or Iyer-style or any other style for that mater, it's the food that I crave the most when away from home for an extended period of time. Like now. I have been quiet the past few days because I am in Tokyo on work and while I absolutely love this city, the Japanese food and culture, and the great shopping, on day 5 I started missing a good bowl of curd rice and pickles. Just typing this is making my mouth water!

Curd rice is the greatest example of the simplest of ingredients coming together to create a quick, refreshing, and utterly comforting meal. While I don't insist on ending every lunch with some curd rice like TH does, a good plate of rightly spiced, tempered, and salted curd rice really makes me a happy person. It's also a great meal if your stomach has not been well or the weather is very hot. Curd rice has soothing and cooling properties, and is easily digestible. So not only is it a great option for those days when you don't want to cook and go "let's just eat curd rice today", it's also good for days you are feeling blah or a bit unwell.

This Iyengar-style curd rice recipe is from TRS Iyengar, a popular wedding caterer in Chennai who obviously makes a mean Iyengar meal and for whom I am sure curd rice is child's play. My mom makes it in a similar manner except for the addition of ginger. Since I don't like biting into ginger pieces in my food, I finely grated and added it on but you can go either ways depending on your preference.

While a good spicy pickle is an ample side for curd rice, I made some vazhakkai roast (without the coconut and adding the peels as well) and we had it with potato chips. Comfort food at its best!

I have also shared curd rice with vegetables and pomegranates curd rice recipe before so do check out them. For more of my favourite comforting meals check out this easy sambar sadam recipe I make in the rice cooker, lemon rice of course, and this coriander rice which I haven't made in so long but have made many times to great results.

IYENGAR-STYLE CURD RICE RECIPE

Preparation time: 10 minutes
Cooking time: 2 minutes
Serves 2-3
Recipe source: TRS Iyengar

INGREDIENTS:
2 cups cooked rice, mashed when still hot and set aside to cool
1 cup thick yogurt
1/2 cup milk
1-2 dry red chillies, torn into pieces
1/4 tsp black mustard seeds
1/4 tsp urad dal (ulutham paruppu)
1/4 tsp chana dal (kadalai paruppu)
1/2 tsp grated ginger
A pinch of hing (perungaayam)
A few curry leaves
2 tsp oil
Salt to taste

INSTRUCTIONS:

1. Heat oil and add 1/4 tsp mustard seeds. When they pop, add 1/4 tsp of urad dal and 1/4 tsp chana dal. Let it fry until golden brown.

2. Now add the hing, red chillies, ginger, and curry leaves. Fry for a few seconds and turn off the heat.

3. Mix the 1 cup curd with 1/2 cup milk and beat well. You can also add water instead of milk. Add the tempered spices and dals into the curd mixture.

4. Add the mashed rice to this and mix well, mashing more as you go. If the mixture is too thick, add water generously. Also add salt at this stage.

The rice will keep absorbing the water as you mix and as it sits so add more water/milk as you go. The curd rice should be loose in consistency.

Serve with lime pickle, mango pickle, or anything else you have at home. Some sort of poriyal also goes really well with curd rice.

For curd rice recipe in Tamil, Telugu, Kannada, Marathi, Urdu, Hindi, etc please use the Google Translate button in the sidebar.

1-Min Chocolate Chip Cookie in a Cup - Microwave Choc Chip Cookie Recipe

Chocolate chip cookie in a cup. In one minute. Made in the microwave. Delicious. That's really all I need to say about this awesome recipe but I will talk a bit more because, you know, I love to talk! So yes, this cookie thing in a cup is fabulous you guys. Remember the 5-minute chocolate mug cake recipe? Well, this is even better. The texture is that of a soft cookie and it's really hard to mess it up so great results are guaranteed.

See what I mean? I took the picture of the cookie above after it had cooled down completely and it still remained soft and scoop-able, yet had the consistency of a chocolate chip cookie. You can customize this recipe many different ways but let's all take a moment and thank this day and age when making a cookie in a cup in one minute in a microwave is not only possible, but gets us amazing results.

Now, what's keeping you? Go grab a cup or mug and go make yourself a cookie immediately. You can then come back and thank me :)

Looking for super quick dessert recipe ideas? Check out this microwave mug cake recipe, 10-min palkova recipe, 15-min apple kheer recipe, or maybe a refreshing fruit salad with custard recipe for summer is more like it?

1-MIN MICROWAVE CHOCOLATE CHIP COOKIE RECIPE

Preparation time: 5 minutes
Cooking time: 1 minute
Serves 1-2
Recipe source: number 2 pencil

INGREDIENTS:
1 tbsp butter
1 tbsp white sugar
1 tbsp brown sugar, firmly packed (press down into the measuring spoon after scooping)
2 drops of vanilla extract
A pinch of salt
1 egg yolk (separate the egg whites from yolk)
2 heaping tbsp of plain flour
2 tbsp chocolate chips

INSTRUCTIONS:

1. Add 1 tbsp butter to a microwave-safe cup or mug and microwave for 10 seconds until it melts. No need to heat or boil, just make sure it's melted.

2. Add the 1 tbsp white sugar, 1 tbsp brown sugar, pinch of salt, and 2 drops vanilla to this. Mix well.

3. Separate an egg and add just the egg yolk to the above. Mix well to combine.

4. Add the 2 heaping tbsp of flour and mix until no streaks of flour remain. The mixture will be fairly thick.

5. Add the 2 tbsp chocolate chips to this and fold until well combined. I added some more chips on top to make the cookie look pretty when done.

6. Microwave on high (mine is a 1100W microwave) for 45-50 seconds. I stopped at 45 seconds and that was perfect. The top will still be a bit fudgy but remember that the cookie will continue to cook after you take it out.

That's it! Scoop out with a spoon and enjoy. If you have vanilla ice cream lying around in your freezer, add a small scoop to this and you have yourself a great dessert. It's also a nice idea to serve this to guests if you are hosting a small party. Microwave individual portions of cookie, add some ice-cream on top, and serve as is. They're sure to be impressed :)

Note: I haven't tried any other variations of this recipe so I am not sure the best way to make this recipe eggless, etc. You can try the usual substitutes like yogurt or flax seed meal, I just haven't done so yet. The egg yolk adds the creaminess and moisture to this recipe so if you do eat eggs, I urge you to try the recipe without any changes.

Here's the step by step picture collage to prepare microwave chocolate chip cookie which you can pin for later reference.

Let me know if you try this microwave chocolate cookie in a cup recipe, won't you?

Casa Barilla Italian Cooking Classes in Sydney: Review

Most of you may be familiar with Barilla, the world's largest pasta company that has origins in Italy. They have a huge variety of pastas and sauces to go with it and I am a recent convert. Not just of the company but to using dried pasta and bottled sauces in general. I prefer to cook my food from scratch where possible and if I don't do that, I'd rather just order take-out or a pizza than take a shortcut in the kitchen. I am not sure why this is, this is just my style. But boy, was I doing it all wrong. It all started with a goodie box that Barilla sent me and I fell in love with their hearty mediterranean vegetables sauce. It tasted exactly like my homemade tomato sauce for pasta, even the colour. And it took me less than 20 mins to put together a lovely lunch for the two of us. Sold!

So when I got an invite to the Casa Barilla cooking school in Annandale, Sydney, I dragged TH and showed up bright and early on a Saturday to see what they had to offer. We were greeted by a smiling Silvia, a glass of wine, and one of the best chocolate pear cakes I have ever tasted. In about 10 minutes, the group of 16 was complete and we moved to the area where the hands-on cooking class was to take place. I prefer hands-on cooking classes, much like the cooking classes at Palate Sensations a few years ago in Singapore.

Chef Luca Ciano was leading the classes and he was everything a good teacher should be. Articulate, funny, and best of all, he explained not only what he was doing while preparing the dishes but why we were doing it. I made a mental note to do that more in my blog posts too.

We made a mushroom potato lasagna first (check out my spinach mushroom lasagna recipe here). The bechamel sauce or white sauce was the trickiest part and something I haven't made at home before. Chef Luca showed us how it's done from start to finish and we could watch him in front of us (of course) and also get an aerial view from the cameras connected to an overhead screen. Great way to see what he means by "when it reaches a thick consistency" or "whisk briskly", etc.

TH and I were part of a group of 4 and we went to make our own lasagne. There were 4 groups in total with 4 separate work stations fitted with state-of-the-art equipment and very sturdy restaurant-quality utensils and tools.

All four groups assembled the lasagne and passed it to the chef and sous chef to stick it in the oven. While that was going on, we saw the demo of our second dish for the day - a smoked salmon tart with pesto sauce. A very easy recipe that can me customized a million ways and we put together a vegetarian version for TH.

Here's how our finished tart looked like, all plated. This one's mine!

Once we were done with assembling the tarts and they had gone into the oven, the lasagna was ready so we sat down with our drinks (both wine and soft drinks are served as you come in and with your meal) to taste it. Once we were done with that, the tarts were ready to be devoured too. All in all, a perfect lunch.

We had a lovely 4 hours and my biggest takeaway was the perfectly cooked bechamel sauce which I am sure to make again. Even the lasagne was a great base recipe to try out different versions of. We were sent away with the leftovers of the food we made and a goodie bag with some pasta, sauces, and a recipe book, in addition to the recipes from the class.

Although TH and I attended the class as guests of Casa Barilla, I would definitely go back for more classes, they were that good! Check out their website to learn more.