Delicious Bite

Eggplant and Potato Curry

Mona — Tue, 18 Nov 2008 17:34:10 +0000

I like recipes that don’t contain meat . I mean veggie recipes . My family is meat eaters so I search recipes that make them eat more vegetable . This one was a hit . It filled my kitchen with a lovely smell that came from curry and coriander .

Eggplant and Potato Curry

The Indian use any type of vegetable oil to cook this recipe , I used olive oil , I love its taste . For me it’s essential for any veggie plate .. bon appétit

Eggplant and Potato Curry

Ingredients

2 tablespoons olive oil
1 medium sized brown onion finely chopped
1 huge garlic clove, crushed
2 medium potato
2 medium eggplant
3 large tomatoes
½ teaspoons curry powder
½ teaspoons chilly powder
Freshly ground black pepper
1/8 teaspoons cardamom powder
1/8 teaspoons coriander powder
2 tablespoons chopped coriander leaves

steamed rice to serve

Directions

Peel potatoes . Wash eggplants . Cut them into 2cm cubes . Peel then chop tomatoes .

Heat olive oil in a non-stick frying pan over medium-high heat. Add the onion and sauté till it turns translucent. Add garlic and stir for another minute . Pay attention not to brown them .

Add potato and eggplant and stir gently for 5 minutes .

Season with salt and spices and stir . Add tomatoes and some water. Bring to a boil then reduce heat to medium-low.

Cover and let Simmer for 20 minutes or until vegetables are tender.

Stir in coriander. Serve hot with rice.

Carrot Rice

Mona — Sun, 16 Nov 2008 11:13:30 +0000

Carrot rice is one of the most fabulous Indian dishes that I have ever tasted . Simple , nice and very tasty recipe . With a beautiful presentation, it will be it a hit anywhere . For me I don’t need a main dish to go with that incredible rice .

Carrot rice

In the origenal method , the rice is cooked separettly , let cool then tossed with carrot-spices mix , but I like to cook my rice with all those lovely spices to have an intense flavour

Carrot Rice

Ingredients

2 cups basmati rice
3 ½ cups Broth (chicken or vegetable)
2 tbsp ghee or ½ cup veg oil
1 medium sized onion finely chopped
1 – 2 green chilly
3 cups grated carrot
1 tsp cumin powder
1 tsp chilly powder
1 tsp turmeric powder
1 tsp garam masala
5 – 6 tbsp coriander leaves
3 – 4 tbsp fresh lemon juice

Directions

Wash then soak the rice in cold water for one hour .

Heat ghee or oil in a pan . Add the onion and green chilly and sauté till the onions turn translucent . Pay attention not to brown them .

Add the grated carrot , cumin , turmeric and chilly powder and fry till the spices coat the carrot .

Once the carrot is done add garam masala and green cilantro.

Bring broth to a boil over high heat. When it starts boiling , Stir in rice and salt . Once it starts boiling again cover and turn to low heat.

Let the rice cook on low heat until it almost done for about 15 minutes. Before it fully cooked stir in the carrot-spices mix and toss with a fork once . The rice will have a beautiful color immediately .

Turn off heat. Let sit for another 10 minutes covered to finish steaming. Add lemon juice .Use a fork to fluff up the rice and serve warm with raita or pickles .

Variations :

You can add broken Cashew nuts , peas and freshly grated ginger to your recipe .

Arabic Rice Pudding (Roz bil halib )

Mona — Sat, 15 Nov 2008 18:05:44 +0000

I came from huge family , I mean really huge . My grandma has 11 brothers and sisters . My mom has 6 brothers and sisters and I have 3 brothers and sisters . This makes my grandma spent a lot of her time in the kitchen to feed all those hungry mouths . I remember her preparing this recipe for the family and our guests . She used to cook over 15 L of milk . I told you we are huge family !

Rice in milk

This is the Arabic version of rice pudding . It’s my grandma recipe . I started my blog with it because it is traditional , simple , easy to make , very refreshing and delicious . I hope you enjoy . If your “ rice in milk” has wrinkles on its surface , this means you have cooked it in the exact and appropriate manner . Bon Appétit .

Roz bil halib

Ingredients

8 cups full fat milk ( 2 liters )
1/2 cup of short grain rice
1/2 cups sugar ( or more )
1 tbsp. orange blossom essence

Directions

Wash rice well several times to remove loose starch . Bring milk into a boil then add the washed rice . Bring the rice-milk mixture into a boil again .

Cook over medium heat for about 40 and 50 minutes , stirring every now and then gently in order not to have your rice grains broken or stuck .

When the rice softens and the milk starts to thicken , which gives you an indication that you recipe is almost done , add the sugar and stir into the mixture.

Remove from heat . Stir in orange blossom essence .

Pour into individual serving bowls. Allow to cool, refrigerate and serve cold .

Delicious tips :

- For a richer version, use a combination of milk and cream.

- Traditionally , we garnish the bowls with chopped pistachio nuts , blanched almonds or pine nuts.

- You can flavour milk in rice with 1/2 tsp. powdered mastic .