Brinjal Curd Relish

Brinjal is one of those very tasty yet nutrition-packed vegetables. It is rich in Vitamin A & B, calcium, fibre, folic acid, and potassium. This veggie is low calorie and is ideal for people with blood pressure and diabetes.
It is one of those wonderful vegetables that is loved and enjoyed by people across the globe.
I am taking one of my favourite veggies to make a simple yet tasty variation of the very famous tam-bhram specialty - kathirikkai thayir pacchadi aka brinjal raita. This can be serves as an appetizer or sides for your main dish.

RECIPE

INGREDIENTS:

One big brinjal - Sliced
Salt - to taste
Extra virgin olive oil - 5 tbspns (or less, if u prefer depending on the quantity of the slices)
Turmeric powder - 1 tspn
Chilli powder - 2-3 tspns
Asafoetida - 1/2 tspn
Chat masala - for seasoning
Curd - depending on your preference.

METHOD:

Cut the brinjals and put them into a vessel with cold water and salt. Brinjal tends to get oxidized and this will help prevent it turning brown.

Once they brinjals are sliced, remove them from the water and pat them dry with a clean dry cloth.

Marinading:

Place the brinjals on a tray/plate and spread them out. Add the salt, turmeric, chilli powder, and asafoetida. Toss them so both the sides are coated with the spices. Drizzle the extra virgin olive oil. Toss them on both sides. Let it sit for 30 minutes till all the spices and oil are absorbed.

Cooking the brinjal:
Heat the tava/pan (HOT TIP: Grease the pan lightly with oil, if you like your brinjal toasted and rich). Toast the marinaded brinjal slices on both the sides until soft and cooked (HOT TIP: If you have a sandwich toaster with the grill plates, you can try grilling them too!). This takes about 5-6 minutes for each slice. Try toasting 2-3 slice at one go to save cooking fuel.

Spread some beaten curd on a tray/plate. place the brinjals one by one. Do not immerse the brinjals completely in the curd.. Sprinkle some chat masala (HOT TIP: Use masalas or flavour enhancers of your choice for variations). Le the brinjal soak in the curd for about 15 minutes before serving.

Serving Suggestions:

If you don't like curd, this works well without it too!
Serve it with hot steamed rice or chapatis/parathas.

Cheesy Spinach and Leek Soup

"Popeye's sister," is what a colleague would call me every time my lunch box is loaded with spinach. Indeed! I love my spinach and ensure I have a serving of palak or any variety of the leafy greens at least 3 times a week. The benefits of spinach are of course well known - it is rich in iron and is loaded with vitamins. What a lot of people do not realise is that it is tasty too.
Here is a good way to savour the power packed goodness of spinach with leek and cheese.

RECIPE

METHOD:

2 bunches of palak (or any other spinach of your choice) - Cleaned and cut into small pieces.
Leek (with the tender green part) - 2 finely chopped
Garlic - 5 cloves peeled
Low fat milk - 1 cup
Low fat cheese - 2 cubes grated
Extra virgin olive oil - 1 1/2 tspn
Salt - to taste
Green chilli - 1 finely chopped (optional)
Water - to cook

METHOD:

Toss in the cut spinach leaves, garlic and green chillies into the pressure cooker. Pour water enough for the leaves to immerse. Add a teaspoon of salt. After 5-7 whistles. Turn the stove off and let the pressure cooked leaves cool.
Put the pressure cooked mixture into a blender and grind it till it becomes a soft puree (HOT TIP: If you do not have a blender, you can put this mixture into a dep vessel and mash it with a butter churner. This is a tedious process but works just fine).

Heat olive oil in a skillet/kadai and cook the pieces of leek. Cook until it turns a mild brown. Ass the puree to the cooked leeks and cook for about 5 minutes on medium flame. Once it starts bubbling, add the milk and let it boil. After the soup is boiled, turn the stove to a low flame, and add the grated cheese (HOT TIP: Leave some grated cheese/or add more before serving). Cook for 3 minutes. Remove from stove and serve.

Serving Suggestion:
Serve it with garlic bread or toasted bread.

Cream of Broccoli and Leek soup

Soup has always been my comfort food. A hot cup of soup is the food for my soul. I have been heavily dependent on soup powders for my soup fix but have always wanted to make my own.
Broccoli soup was a fairly new variant in my life. The very first I tried at Casa Picola in Bangalore, I must admit, I was in love!
It was Broccoli leek soup in fact. I tried scouting for a simple recipe for the soup and was in most case unhappy with the choice of ingredients or the complex nature of preparing it.
I have tried to post the simplest method to prepare Broccoli and leek soup. Have a so(u)per meal!

RECIPE:

Ingredients:

• Broccoli florets - 1 1/2 cup
• Leek (with the tender green part) - 2 finely chopped
• Garlic - 2 cloves
• Onion - 1 small finely chopped
• Processed cheese - 2 tspns grated (optional)
• Low fat milk - 1/2 to 1 cup
• Salt to taste
• Pepper powder to taste
• Vegetable stock/water -  2 cups
• Olive oil  - 3/4 tbspn

Method:

In a  deep pan, heat the olive oil and sautee the onions and garlic until it turns translucent. Add the finely chopped leek to the pan and cook until soft (this will take about 3-5 minutes). After the leek is cooked, add the broccoli florets and cook for a couple of minutes.

To this mixture, add the vegetable stock/water. Cover the pan and cook till the vegetables are tender. This will take about 15-20 minutes.

Remove from the stove and let it cool.

Puree the soup in a mixie/blender and add it to the pan. Add salt to the puree and heat it until it boils and add low fat milk.

Bring it to boil and simmer. Let it cook for 1-2 minutes and add the grated cheese.

Remove from stove.
Add pepper if you'd like to spice-up your soup.
Cream of  broccoli and leek soup is ready to be served!

Serving Suggestions:

• Serve the soup with garlic bread/croutons.

The Kitchen Karmic welcomes you!

This food blog primarily aims at people who would love to cook, try out new dishes, and share this huge love for food.
Join me in discovering some not-so-complicated methods to cook up some absolutely great vegetarian dishes. 
Happy Eating!

Disclaimer: This is not an entirely mixer grinder, food processor, toaster, microwave-independent food blog.