Friday, 20 April 2012

Spring!


Spring is here and you see lot of life in plants and people too. The thing about weather is it can be perceived differently where you live. For example here in Europe a sunny day calls for a celebration and a good and happy mood but where as a rainy day........ja its a different story. Not that rains are not welcome but its different.

I was talking to my sister in law back in India this afternoon and she said....oh! we are enjoying the rain, its drizzling over here and there rain calls for a celebration, happy moods, good food especially pakoras, tee, chatting and just happiness.

Now is it not about humans, we run after things what we don't have. But that's just us......Humans!

OK, now back to the real story which I wanted to tell today.

I was also sort of feeling dull (Frühlings müdikeit) and schlapp or rather lazy but still I went out to do some of my chores.

I finished my chores and while I was on my way home, there on the corner we have a Turkish food shop, what nice, colourful and beautiful veggies they have. I had nothing to buy except Bulgar, but as soon as I entered I bought these nice colourful veggies and these just made me so happy and gave me an instant shot of energy. I was in the cue to weigh my Aubergines and as soon as I was done another old lady had to weigh too. The moment she finished weighing I asked her what she is going to cook with them. I love to talk to those cute old ladies, which you can feel are friendly and would share or discuss a recipe or two with you, and they have so much experience in cooking and what if they are from Rome or Turkey, ever better! So, I told her this is the one vegetable which everyone loves in my family and so I am always looking for new ideas for these babies. She said she also love these babies and she is going to cook Parmigiana (the Italian dish) of course, what else a woman from Rome would cook and as we were talking another face peeked out now a Turkish woman and she asked me what I am going to cook, now my mind went through almost a dozen recipes of Aubergines I know and I said, something nice.

And you know what "Aubergine is also called as a King Vegetable" and I don't think any one can argue with that. At least I wont.

Actually so many cuisines around the world cook Aubergines in fantastic ways. I love the Greek Moussaka (Recipe from our Koch club), Italian Parmigiana, The Turkish cook them as well  stuffed with Rice and cheese....mhhhhh!! YUM and I have some more names what I like to cook, so lets see the list, even I have never counted:

1. Aubergine Caviar(my little invention, also on the blog)
2. Parmigiana (Italian, on the blog)
3. Grilled Aubergines (The Italian way)
4. Aubergine with Joghurt (Yes and it tastes heavenly)
5. Aubergines with Lentils (on the Blog)
5. Aloo-Baingan (Potatoes and Aubergines, should do soon)
6. Capilinni with Baked Aubergines
7. Hydreabadi Baingan (done with baby bringals, very oily, hot and veryyyyyyyyyyy good)
8. Bharwa Baingan (baby Aubergines stuffed)
9. Greek Moussaka
10. Stuffed Aubergines the Turkish way  and I guess there are some other improvised one which will come to mind later.

OMG! What a vegetable, if someone of you have some new or an innovative recipe or a family treasure do share, would love to hear it and try it.

Today's shopping, Cherry tomatoes, fresh mint, Peterli and fresh Cilantro.....what fragrance!


     

Cornichons or small Cucumbers, the lot together along with Bulgar and of course The purple Vegetable, The king of veggies, the great Aubergine.


       


So I am going to play around these babies and try and cook something nice, make the weekend a good one. As we all know a way to a man`s heart is through stomach, very true and another wise thought I am going to share with you. A way to everyone`s heart is through YES!!! food. So lets get cooking.

21.04.12

So last night I finally made Parmigiana and it turned out pretty good. I couldn't resist to take the pictures. So here you go.

Two big Aubergines sliced and salted, kept in the sieve for about 20 mts. Dry them with a paper towel and grill them in Olive oil from both the sides. Now if you have a stripy kind of grill pan then you can also have these lovely checkered marks on your slices. Out of this dish you can make two different things as well. With these grilled slices you can make grilled sandwiches or also open sandwiches served on a baguette. In the fourth picture I have one chopped onion, 1 chopped zucchini, 1 red capsicum chopped, 2-3 garlic cloves, 1 tsp of grated ginger and 1 red hot chili.

          

In a pan, saute the onions and then the rest of the veggies and ja I also took about 5-6 black pepper corns and two boxes of tin tomatoes (pelati). After the veggies are done for about 5-7 minutes add the tomatoes, salt to taste, chili flakes, and let it cook covered for about 20 minutes and then puree it with a mixer, I always use a hand blender. Secondly, this sauce makes an excellent pasta sauce.

                               

Now one grated mozzarella cheese and just assembling the parmigiana just like lasagne and off in the oven for about 10-15 minutes. Serve it with a little salad, I served with the cherry tomatoes and chornichons i bought. I always make a bit more sauce, because it tastes so good when you dunk your bread in the sauce and enjoy it. Yummm!! My family was happy even R, he is difficult to please but this time..... it was a different story and as I said you cant go wrong with the "King of vegetable"

      

   




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