EGGPLANT

EGGPLANT

 

Botanical Name: Solanum Melongena.

 

 

 

Purple Colored Eggplant

 

 

In England and Australia it's known as Aubergine and in India it's commonly known as Brinjal.

The eggplant is called Baingan in Hindi.

Eggplant took it's name from it's egg-like shape. It can vary in it's size, shape and color from dark purple or brownish purple to white. In Europe and North America it is normally seen elongated in shape.

Eggplant is a tropical perenneal plant grow well in temperate climate.China and India are the largest producers of eggplant.

 

 

Brinjal grown in my farm

 

 

 Eggplant in cooking:

Eggplant is a  vegeetable with lot of seeds in it. It has got a white flesh with meaty texture. Due to it's bulky texture used as a meat substitute in Vegan and Vegetarian cuisine. 

As you cook it develops a rich,complex flavour. Many recipes recommends salting and rinsing to soften it, so that it does not absorb too much fat during cooking. But mainly salting and rinsing is done to remove the bitterness. Immersing eggplant in milk overnight can also help to take out the bitterness.

Eggplan is used extensively in cooking nowadays, most notably an important ingridient in Moussaka and the French classical Ratatouille.

 

Eggplant is normally grilled or roasted. Mostly served  maincourses, served in salads, as side dish, as appetizers and used in making bread dippings as well.

 

Pea eggplant, has got the size and shape of green pea and is very popular in Thai cuisine.

 

 

Pea eggplant

Pea eggplant

Pea Eggplant is one the key ingridients in the worls famous Thai soup, Tom Ka Gai. Tom Ka Gai is a spicy broth of coconut milk and lemon juice seasoned with ginger root and cayenne pepper and chicken strips are cooked in the flavorful broth.

If you have never tried this,  I suggest you to give it a try, it's really worth trying!!!

The flavorful broth is more than good enough to tickle your taste buds and increase your appetite!!! Especially if you like spiciness in your food, then Tom Ka Gai is THE soup to try!!!

Tom Ka Gai

 

 

Baigan Bhurta is the most famous Indian dish made of eggplant. It's a  typical Punjabi dish known for it's simplicity, yet elegant.  Baingan bharta happens to be my personnel favorite because of it's induced smoky flavor. Baigan bharta with hot chapati or roti or a phulka with lemon juice rubbed onion is a perfect way to end your busy day. A must try recipe !!!,  scroll down for  the recipe please.

 

 

Eggplant and Health:

 

Eggplant is low in fat, protein and carbohydrate and less in vitamins and minerals as well. Eggplant can help reduce cholestrol content and good for weight reduction too.

If eggplant is not cooked well, it cause itchy sensation. Remember to cook well done.

 

 

 

 

Recipe for Baingan Bhurta:

 

For 4 servings

 

2 Tbsp    Oil.

1 Tsp      Cumin seeds.

1/2 Tsp   Coriander seed (crushed).

2 Pcs      Onion (diced).

1 Tsp      Garclic ( chopped).

1/2 Tsp   Ginger ( choped).

1 Tsp      Green chilli (chopped).

4 Pcs       Tomato (diced)

1/2 Tsp   Turmeric powder.

1 Tbsp   Chilli powder.

1 Tsp     Coriander powder.

Salt to taste.

Two handfull Coriander leaves chopped. 

 

 

Method of Preparation:

 

Kadai

Rub eggplant with a small quantity of oil and roast it on a open fire ( you can even roast the eggplant in the oven ,but you will  miss the smoky flavor then!!!). Make sure to turn the side regularly, so that it gets cooked evenly. Once cooked, peel the charred skinn off and chop them roughly into medium sized dices. (You can remove the seeds before you start chopping, if you don't like seeds in your bharta.)

 

 

Heat oil in a kadai add cumin and coriander seeds, let it crackle. Add onion and cook for 2 minutes. Now you can add the ginger, garlic and green chill into it. Saut'e for about 2-3 minutes. Add tomatoes and cook on a slow fire. Add powdered masalas now and cook until the oil seperates. Add chopped eggplant and cook until get semi-dry cooked mixture.

 

 

Remember to check the doneness of the eggplant, as it sometimes does not get cooked evenly. If see any uncooked pieces, cover with lid and cook. Steam trapped inside can cook eggplant evenly.

 

 

Your eggplant bharta should be ready by now. Finish it coriander leaves and check the seasoning.  Serve hot.

 

 

 

 

 

 

 

 

 

 

 

HAPPY COOKING. Enjoy!!!!

Bell Peppers.

Botanical Name:  Capsicum Annuum

 

'Bell peppers'-does this name remind you off something? Does this look like a bell?, and hence is the name ' Bell pepper'. I don't think so.  I don't even know why bell peppers are called so...But, I can tell you some facts about bell peppers.

 

I like this vegetable a lot, I think bell peppers are very easy handle, just wash and cut them into half  and remove the seeds before you anything with this vegetable (I have seen some people roasting peppers with cutting it, you can do that too). Even the newbie's in the kitchen can easily cut good dices of bell peppers without chopping off their finger. Trust me!!!  Let me  tell you some facts about bell peppers.

 

 Bell Pepper are also known as Capsicum. In India and in  most of the Asian countries, Australia and Newzeland it is known  as capsicum and rest of the world call it as bell peppers. 

 Native of  South America, it is widely cultivated all around the globe. Best grown in temperate climate. China being the largest producer, Mexico and Indonesia hold second and third position respectively.

I have even tried growing them at my garden, gave me a couple of green bell peppers and the shrub did not last long enough. May be I did not take enough care of it!!!

 Bell peppers are normally seen in red,yellow and green in color. Orange, Chocolate brown, white, purple color also seen in some parts of  the world.

 

Red Peppers

Yellow Peppers

Green Peppers

 Cooking with bell peppers.

After carefully studying bell peppers over a period of time,what I find interesting is that they are generally sweet and mild in nature. Green is less sweet or more bitter than yellow and red.Red peppers are the sweetest and mildest in nature.

It’s generally said that taste can vary in accordance with the growing condition.

Peppers  caught the attraction  of chef's all around world from a very long time for it's colourfullness, flexbility in cooking and flavors.This  vegetable is  used in cooking  for various reasons .It adds colour and flavour to salads,soups,main dishes and stir fries and garnishes.

Bell peppers can be roasted,grilled,steamed,saute'd or even cooked in microwave.

Peppers are also used as salad toppings.It has become a permanent  member of  salad bars all around the globe. It's 'crunchiness' is what everyone loves to the most. Who does not like julienne of peppers with their salads?

Bell peppers are a must in Chinese and Mexican cuisine. Can anyone think of a Fajita or a Tortilla wrap without peppers in it?

 Pepper and Tomato salsa with tortilla chips is something worth trying.

Stuffed bell peppers is served as a main course and as a starter as well .

Pepper coulis is served hot or cold, adds  flavour and colour to  soups  and even served as a  accompaniment for the meat dishes(pronounced as Coo-lee).

The most common cut of peppers are dices( small and big),diamond (mostly in Chinese cooking), julienne, baton and batonnet.

Health and Bell peppers:

Bell peppers are a rich source of Vitamin C and antioxidants!!! (antioxidants inhibits oxidation,repairs dead body cells and removes free radicles).

Red peppers have more Vitamin C content than green peppers.

 I prefer this eating raw, Oh! well, you have to like the raw flavor then. Clip your nose and eat, No I am just kidding!!! Some people may find it eating in raw in the beginning, but keep in mind ' bell peppers are one of the best source of antioxidants'.

  Now you know, you have every reason for adding bell peppers into your diet!!!

 

 

 

 

Recpie for Pepper and Tomato salsa.

 

For 4 servings.

 

250 gm       Peppers (roasted and diced).

50 gm         Cherry Tomatoes.

50 gm         Tomatoes (diced).

50gm         Onion (diced).

2/3              Garlic (finely chopped).

3 Tbsp        Olive oil.

2 Tbsp        Red wine vinegar.

Cilantro / Coriander leaves ( chopped).

Salt and White pepper to taste.

Method of Preparation. 

 Cut bell peppers in to half ,dessed and apply olive oil over it and roast in the combi oven ,over a medium heat (preferably 250 farenheit) for about 20 minutes.Peel the skin off and dice them without overhandling it. 

In mixing bowl, mix to together all the ingridients and season it with salt and white pepper.Sprinkle chopped cilantro leaves towards the end and give it gentle mix.

Recipe For Pepper Coulis:

For 4 servings.

3 pcs      Bell pepper(medium sized)

10 gm     Onion / Shallots.

2Tbsp     Vinegar.

2Tbsp     Olive oil.

Water

Sugar, Salt and White pepper to taste.

 

Method Of Preparation.

Cut onion and peppers into small dices.Heat olive in a sauce pan,add onion and cook it for a while.Add peppers into it and continue to cook until it becomes soft.Add enough water to cover the peppers and bring it to boil.Reduce fire and add sugar and salt until the peppers are compltely cooked.Remove from the fire and add vinegar and white pepper.Check and adjust the seasoning.Sugar and salt should be added enough to balance the taste.

Let the mixture cool down a bit and blend to fine thick liquid---Coulis.

Caution; when processing in the blender as the hot steam built up inside the blender can sometimes blow the lid off .Start on a slow speed, stop, open the lid and the steam escape and gradually increase the speed.

 

 

 

 

  HAPPY COOKING, Enjoy!!!

 

 

SALT - The Magic Ingridient.

SALT

Salt is a mineral substance,primarily composed of Sodium. Scientific name is Sodium Chloride (NaCl). Salt is  essential for the animal life and is one of  the basic human tastes.

 

Salt is majorly produced from salt mines or mineral rich spring water in shallow pools.Salt is used in many industrial process and religious ceremony.The edible salt is sold most commonly in the form of sea salt and table salt,normally iodized to prevent iodine deficiency.

SALT IN COOKING

Every great dish deserves a fair amount of salt

Salt is added not just for the flavour only,it can help draw moisture out of sweating vegetables,softens the ingeidients faster,can help denature the proteins.Without salt food can taste bland.

Salt is universally used for seasoning.Salt usage is more in Western European countries.Used for brining, curing meat and fish delicacies.In East Asia,salt is often used a condiment.

 

 

There are mainly six different varieties of salt,famous around the world.

1. Crystalline Sea Salt:-Fine or coarse in texture.Adds pungent-burst flavour to just-cooked foods.It varies in coulour depending upon the minerals it contains.
2. Flaked Sea Salt:-Sheer,soft,pyramid like flakes.Best if used with steam vegetables and shell fish.It adds a briny flavour to the dish.
3. Rok Salt:-Large,chunky,nonuniform crystals.Making ice cream and deicing. Rock salt is paired with ice in old-fashioned hand-cranked ice cream makers to regulate the temperature. You can also use it to deice your sidewalks and driveway in the winter months. 
4. Kosher Salt*:-Coarse intexture.It is used in all cooking.Kosher-strict Jewish dietary law.The word Kosher means "permitted" in Hebrew.
5. Pickiling Salt:-Normally fine granular in texture.Used for making Brining solutios,pickling.Caution-more salty than any other saly.You may have to use less if used in cooking.
6. Fleur de Sel:-Crystalline in texture.It has got earthy pleasing flavour.Used as a table salt,sprinkled over the food just before the food.

There are many more varities of salt available in the market.Salt is fortified to get flavours.Examples are Mushroom flavored,Paprika flavoured etc.Black salt is very common in India.Black salt is used in making Pani puri liquid for the Pani Puri.

HEALTH AND SALT

Excess in consumption may raise blood pressure and increases the risks of heart attacks and strokes.  An adult should not consume more than 5 gm of salt per day.

 

 

Can you believe it !!!  an Asian restaurant named SALT,  in Maldives,uses salt bricks for serving a fish dish and salt bowls for serving  salads.  http://kihavah-maldives.anantara.com/

Find the pictures below..

 

 

Barramudi being served on Salt block....

Salt dispenser's ....

Salt bowl and blocks...

The famous Salt variants are: 

 

Cypress black lava flake salt:  

 

 comes from Cyprus in the Meditearranean sea. Salt is combined with charcoal which adds color and flavor to the salt. Flaky in texture, strong in flavor. Used strictly as a finishing salt for grilled meat and fish.

 

Sel Gris: 

also known as Celtic salt,comes from France.Grey in color, gets it's color from the minerals absorbed from the clay.Good with salads and peanuts. Sumtom,green papaya salad from Thailand can be paired with Sel gris.

 

 

Bali Coconut and Lime soaked salt:

 from Bali sea,Indonesia. Coconut and kaffir lime leaves used as a flavoring agent. Goes very well with fish and seafood.

 

 

Murray River Pink Salt:

 mild flavored Australian salt is a good sources of Magnesium and Calcium. Very good with seafood. Yam talay,famous Thai seafood salad is well paired with murray river pink salt.

 

 

Himalaya pink Salt: 

 comes from Himalaya, pink in color. Himalayan salt bricks,plates and bowls are used for cooking, serving and entertainment as well. Considered as the most purest form of salt in the world. Good to be served with poultry dishes.

 

 

Kala Namak: 

from India,black in color. It's health benefits made it very famous arounf the world. Good for weight reduction, prodeuces good dental hygiene. Is a rock salt infused with herbs and spices. Famous in Indian cuisine. Serves good with seafood and Asian style noodles.

 

 

Hiwa Kai:

 Hawain style sea salt, black in color. Mostly used as a finishing salt. Good with salads, meats and seafood.

 

 

Porccini Mushroom salt:

 nutty,robust flavored salt .This porccini mushroom flavored salt is good for poultry,beef and veal. Most chefs prefer to use to this salt as a finishing salt.

 

 

Salish smoked salt:

 organic pacific sea salt, smoked over alderwood for flavoring. Try this with Salmon and red meat.

 

 

Trapani salt:

comes from Trapani, Sicily ,Italy. Rich in Iodine,Flurine and Magnesium. Goes very good with seafood.

 

 

 HAPPY COOKING.  Enjoy!!!

TAMARIND - The Sweet and Sour fruit.

Tamarind

 

Botanical Name:Tamarindus Indica

Commonly called "Puli" in malayalam.Tamarind is sweet and sour in taste.It is high in tartaric acid,sugar,B vitamins and calcium.
The ripened fruit is palatable.As it matures,it becomes sweeter and less sour(acidic).The fruit is fleshy,juicy and it has a acidulous pulp.The fruit is commonly called as a pod,10-15 cms in length,with a hard brown shell.When the fruit is matured,the flesh color is brown or reddish brown.

 

USE IN COOKING.

In most part of India,especially in Kerala,the tamarind extract-pulp,is used to flavour a wide range of food ranging from snacks to meals.Used in chutneys,pickles and multitude of condiments for a bitter sweet flavour.

In Kerala,mostly along coastal belt,tamarind is added to fish curry,with ground coconut for flavouring.It is also used in pickles and preservatives.The most famous dishes which uses tamarind as a key ingridients are Sambar and Rasam.Most of the Keralites can't imagine a meal without a Rasam or Sambar.

 

 

 

 

 

Enjoy!!HAPPY COOKING!!!