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What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.

<<What's Cooking? Main

Mango Dal &
Stuffed Eggplants with Cilantro

Mango Dal

1 cup thoor dal
1 large green mango peeled and cut into 1/2 inch pieces
1 green chilly cut into 2-inch strips
2 stems curry leaves
1 tea spoon salt
1/4 tea spoon turmeric
3 1/2 cups water

For Seasoning
1 1/2 table spoons any vegetable oil except olive oil
1 tea spoon black mustard seeds
1 tea spoon urad dal
3 dry whole red chilies
1/4 tea spoon cumin seeds
1/8 tea spoon hing ((or to taste)
8 garlic cloves peeled - optional-( cut them into half if they are too large)

Fry thoor dal in a 4 quart sauce pan in medium heat for 5 minutes stirring continuously making sure not to burn. After frying, wash the dal in the same pan , add water and return to the stove. Cook on medium heat for 10 minutes.
Meanwhile peel and cut the mangoes into 1/2 inch pieces. 
Add the mango pieces, green chilies, curry leaves, salt and turmeric and cook until the dal and the mango pieces are soft.

In a small vagar pan, heat oil and add mustard seeds, When seeds start to pop, add urad dal, red chilies, cumin seeds and hing. When urad dal starts to turn brown, add garlic (if you are using) and fry for a few minutes stirring until garlic becomes light brown. Add vagar to the dal, cover and cook for few minutes to blend flavors.

This is a good time to try this recipe because it is the season for good green mangoes. 

-----------
Stuffed Eggplants with Cilantro

6 Chinese eggplants ( approximately 9 inches long )
Cut each eggplant into 3 pieces
Slit each piece lengthwise, being careful not to cut all the way , top to bottom and bottom to top, so that all the parts stay together.
Pour 6 to 7 cups of water in a large bowl, add 1 teaspoon salt, and soak the the eggplant pieces for 20 minutes.

Stuffing
1 large bunch cilantro washed and chopped
1 or 2 green chilies ( or to taste)
1 teaspoon salt
1/2 teaspoon cumin seed
1 table spoon oil

Put all the above four ingredients in a blender or small chopper and chop them into a paste.
Drain eggplants from water.
Take a teaspoon of coriander paste, and stuff both sides of a eggplant piece. Repeat until all the eggplant pieces are stuffed.
Heat a 12 inch nonstick fry pan. Brush the eggplant piece with oil on all sides Place all the stuffed eggplants in the pan, cover and cook them in medium low heat for 5 minutes. Turn them over and cook other side for 5 minutes or until they are soft to touch.

NOTE: Chinese eggplants cook very fast. Keep an eye so that they are not over cooked. If there is any water left in the bottom of the pan remove the lid and keep pan in low heat until the moisture is absorbed.



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