#Eggplant flavored with Peanuts

[bogleech]

please share a refresher of some of your food flavor and texture opinions. I'm having a discussion with my wife about our various Autistic Food Rules and she didn't believe me when I said y'all had similar palettes.

I have a really strong sense of taste (the same exact thing but two different brands may as well be night and day to me; pepsi and coke are as different as apple juice and orange juice) and yet I STILL find that texture is more important, and soft textures are almost always better. French fries are best soft, moist and limp the way they make them at East Coast barbeque pits and board walks. All meat is best as tender and juicy as possible and if a meat is safe to eat raw it is always best raw. The fat is also the best part, but I mean the buttery fat that melts away, not the hard chewy gristly fat which is horrible.

Cookies are never good completely crunchy. Raw dough is good but the very best cookies are half-baked extra chewy ones, especially if they have soft doughy centers and only lightly crispy edges, with chips still melted from the oven. Chocolate in general is better warm than cold especially when it's softened up as much as fudge, and fudge is also good. Eggplant is the best vegetable particularly stir fried until it's all buttery smooth. The only food that's good crisp and crunchy is fruit, any fruit that can be crisp such as apples or pears should be as crisp as possible. Crispy grapes are the very best but they're also the hardest to come by. I end up pinching grapes at the store hoping to find some that have absolutely no give. The best pizza topping is in fact anchovies as long as they're properly cooked into it. Anchovies are also delicious when baked into spaghetti sauce or lasagna. Pineapple however is also good when cooked on pizza, even if it doesn't go super great with anchovy.

In fact, all fruit is actually pretty good when cooked and paired with something savory. Sweet + savory is great in MOST contexts, there's no food in the world that honey can't go on.

Peanut butter, and I mean the sweetened kind from a jar, is also great in savory dishes like curries.

I know this is a very hard sell but peanut butter + pickle chips in a sandwich or on crackers are an actual snack some people enjoy and once I tried it I thought it was awesome. I don't care for the flakiness of most cooked fish but I love canned tuna for whatever reason, tuna salad is like the most reliably palatable food in the world to me? The much reviled Spam and its imitations are in fact delicious pan fried, all the authentic Hawaiian recipes are amazing and Spam musubi is amazing.

I don't mind waffles but I think they're inferior to good pancakes, maybe because waffles have that drier and more rigid surface? Love when pancakes are a bit stretchy. Stretchy white bread like a super fresh French baguette is one of the most good things in the world with nothing at all added to it.

The only common food I find totally revolting is corn. Peas and beans also gross me out a little, all the plants that come in little round nodules. Not fond of most pot pies and stuff with a bunch of different little chopped up veggies in them, don't know why, maybe because all of those veggies would be so much better a little pan-seared on their own? I also find it genuinely kind of annoying and sad when people even “jokingly” comment on these posts about how gross some of these are, none of them are really that uncommon in my experience except maybe the peanut butter pickle thing but I still don’t get why people feel so strongly about some of it. Almost all food is good and I don’t hate the alternatives I can stomach rigid crispy SOULLESS french fries just fine when I really have to

[vishnuveera]

Hong Kong Kitchen Menu A Fusion of Authentic Flavors and Modern Delights

Some popular dishes served at Kitchen in W Hotel Hong Kong include a wide variety of delicious signature Western and Eastern dishes. While specific dishes may vary, the restaurant is known for offering an innovative selection of culinary treats infused with global and local flavors. Guests can enjoy everything from handmade dim sum and sushi to fresh seafood, hearty salads, decadent desserts, and more gourmet delights.

The restaurant aims to provide a diverse dining experience that caters to different tastes and preferences, making it a popular choice among visitors looking for a unique culinary experience best time to visit Hong Kong. While specific dishes may vary, the restaurant is known for offering an innovative selection of culinary treats infused with global and local flavors. The restaurant aims to provide a diverse dining experience that caters to different tastes and preferences, making it a popular choice among visitors looking for a unique culinary experience best time to visit Hong Kong.

Main Courses:

Sweet and Sour Chicken - Crispy chicken pieces in a tangy sweet and sour sauce with bell peppers and pineapple.

Beef Chow Mein - Stir-fried noodles with tender beef, mixed vegetables, and soy sauce.

Kung Pao Shrimp - Juicy shrimp stir-fried with peanuts, chili peppers, and vegetables in a spicy sauce.

Crispy Pork Belly - Roasted pork belly with a crispy skin, served with hoisin sauce and steamed buns.

Szechuan Eggplant - Stir-fried eggplant with garlic, ginger, and chili in a spicy Szechuan sauce.

Vegetarian Delights:

Mapo Tofu - Soft tofu cubes cooked in a spicy bean sauce with minced mushrooms and green onions.

Vegetable Fried Rice - Fragrant jasmine rice stir-fried with mixed vegetables and soy sauce.

Stir-Fried Broccoli in Oyster Sauce - Fresh broccoli florets tossed in a savory oyster sauce with garlic.

Desserts:

Mango Pudding - Creamy mango-flavored pudding garnished with fresh mango slices.

Red Bean Pancakes - Sweet pancakes filled with red bean paste and served with vanilla ice cream.

Coconut Jelly - Refreshing coconut jelly served with a drizzle of sweet syrup.

Beverages:

Chinese Tea - A selection of traditional Chinese teas, including Jasmine, Oolong, and Green Tea.

Lychee Soda - Sparkling soda infused with the sweet flavor of lychee fruit.

Tsingtao Beer - Crisp and refreshing Chinese beer, perfect to complement spicy dishes.

Hong Kong Milk Tea - Strong black tea mixed with condensed milk, served hot or cold.

Note: Menu items and prices are subject to change based on availability and seasonal variations.

#sweet treats

[kiwiplaetzchen]

*follows behind you as I summon a basket for ingredients*

Always so excited about the bowls, hehe

I'll start getting the basic ingredients for the muffins. You can get the ingredients for the different flavors, dear.

-Scilla

Don't ya worry! I got them!

I got pickles, peanuts, salmon, kiwis, eggplants brie, gouda...

Don't look at me like that! I also got the nice flavors! I got strawberries, blueberries, chocolate, honey, bananas, nuts again... 👀 And much more! 💚💕

#scilla-aster #ask #let's bake #🧁 #the baking spirits shine bright #I believe in these muffins #let's put sprinkles in it #and nuts #lots of nuts

[healthyfitlifestyle09]

Low carb diet plan for weight loss vegetarian

A unique low-carb vegetarian diet plan for weight loss. This plan focuses on whole, plant-based foods that are not only low in carbs but also provide essential nutrients and flavor.

Day 1:

Breakfast: Scrambled tofu with spinach, tomatoes, and a sprinkle of nutritional yeast.

Lunch: Zucchini noodles (zoodles) with a homemade pesto sauce and cherry tomatoes.

Snack: Sliced cucumbers and bell peppers with guacamole.

Dinner: Roasted cauliflower steaks with a side of sautéed broccoli rabe in olive oil and garlic.

Day 2:

Breakfast: Chia seed pudding made with almond milk and topped with berries and chopped nuts.

Lunch: Salad with mixed greens, avocado, roasted chickpeas, and a lemon tahini dressing.

Snack: Greek yogurt with a drizzle of honey and a handful of almonds.

Dinner: Stuffed bell peppers with a mixture of quinoa, black beans, corn, and diced tomatoes, topped with melted cheese (or a vegan cheese alternative).

Day 3:

Breakfast: Omelette made with eggs or a tofu scramble with diced bell peppers, onions, and spinach.

Lunch: Cabbage and carrot slaw with a peanut sauce dressing, garnished with chopped peanuts.

Snack: Celery sticks with almond butter and a few dark chocolate squares.

Dinner: Spaghetti squash with a tomato and vegetable marinara sauce, served with a side salad.

Day 4:

Breakfast: Greek yogurt parfait with layers of low-carb granola, sliced strawberries, and a drizzle of honey.

Lunch: Cauliflower rice stir-fry with mixed vegetables and tofu, cooked in a ginger soy sauce.

Snack: A handful of mixed nuts and a small serving of berries.

Dinner: Portobello mushroom caps stuffed with a mixture of spinach, feta cheese (or a vegan alternative), and herbs, baked until tender.

Day 5:

Breakfast: Green smoothie with spinach, kale, unsweetened almond milk, protein powder, and a tablespoon of almond butter.

Lunch: Cucumber and avocado sushi rolls with a side of miso soup (make sure it's low-carb miso soup).

Snack: Sliced jicama with lime and chili powder.

Dinner: Eggplant lasagna with layers of thinly sliced eggplant, ricotta cheese (or a vegan alternative), and a low-carb tomato sauce.

Remember to stay hydrated by drinking plenty of water throughout the day and adjust portion sizes to meet your individual calorie and carb requirements. Additionally, consider consulting with a healthcare professional or a registered dietitian before starting any new diet plan, especially if you have any underlying health conditions.

Read more helpful information about health & fitness :

#low carb #diet #dieting #weight loss diet #diet plan #nutrition #health and fitness #healthy #healthy eating #healthy living #workout #healthy lifestyle #exercise #healthy food #spiritual development

[thearistocratsblog]

My cooking repetoire (started cooking with much trepidation 2 years ago) Nothing takes more than 5 minutes and most recipes are made up by me or a friend. Tiff most commonly. 99% of ingredients from Trader Joe's

Scrambled eggs with ketchup, spinach, Kewpie mayo and cajun seasoning

"Chicken n' waffles Tempeh" (Tempeh + Mirin)

Shakshouka

Salmon burgers with tartar sauce or truffle aioli

Eggplant or leeks with soy sauce, cumin and garlic

From the package Japanese Golden vegetable curry with vegetables

Roasted vegetables (brussel sprouts, asparagus, cauliflower or broccoli usually)

Ray Peat Macrobiotic Carrot Salad

Homemade peanut salad dressing on cabbage

Steamed bok choy with homemade "strange flavor sauce"

Farrow with fried onion, fried egg, and hot sauce (kinda odd)

Shirred Eggs

Bean salad with black beans or chick peas, onion, garlic, lemon juice, parmesan cheese, cucumber, peppers

Sushi rice, japanese sweet potato, sauerkraut and ponzu sauce

Fried polenta with pesto or mozzarella and tomato

Beets, goat cheese and lentil salad

Avacado toast with everything bagel seasoning for crunch

Fish collagen chocolate pudding

The corn syrup squash which was a rare miss

[persianatpenn]

Cook Khoresh Gheymeh with Me!

Thursday night I cooked one of my favorite Persian dishes, khoresh gheymeh. This is one of the many dishes my grandmother would cook us back home every Monday night. A few years ago, I asked to watch her in the kitchen and learned how to make this dish. Cooking Persian food helps me connect with and honor my culture, which can be challenging at times as my father’s side of the family is not Persian. I made this meal with an American friend, and I loved sharing the Persian culture with him. I taught him how to prepare Persian rice by boiling it in excess salty water, straining and rinsing it, adding more salt to taste, and then putting it back into the pot with a layer of oil at the bottom. I have cooked Persian rice many times before, but this was the first time I was able to get perfect tahdig that flipped right out of the pot! The night was a success when he asked to get seconds and take the leftovers home. My experience did not really challenge my preconceptions as I’m familiar with the Persian cooking process, but I certainly thought twice about the hefty amount of oil required for the tahdig and French fries. The oil used in Persian cuisine is one of the only similarities it shares with American cuisine, where Persian dishes have a tart flavor that can be created by citrus or other tart fruits such as pomegranate and sour cherries. While not present in gheymeh, the use of herbs is also very prevalent.

هاله

Below is the recipe I used along with step by step pictures.

Here we have added the stew beef and diced onions to a pot with olive oil. I seasoned them and browned all sides of the beef without fully cooking it.

Next, I added the tomato sauce and previously boiled yellow split peas to the pot. The beef will finish cooking in the tomato sauce which will prevent it from becoming tough.

I seasoned with the salt, pepper, cinnamon, and turmeric (I am not fancy enough to have saffron). I also added one lime's worth of juice (way more than the recipe calls for, but this is personal preference) and dried lime powder (which can be purchased on Amazon)

Here I have dried limes which can also be purchased on Amazon. I am using the sharp inner part of my kitchen scissors to puncture holes in the skin to allow the sauce to soak in. Any tool that can puncture holes without shattering the entire lime will work.

This is completely optional, but I roasted some eggplant to add to the stew. I cut the eggplant into thin slices, brushed with olive oil, seasoned with salt and pepper, and put it into the air fryer at 400 degrees Fahrenheit for 20 minutes.

Here I am straining the white basmati rice I cooked until al-dente.

I have then lined the bottom of the pot with peanut oil and put the rice back inside with the heat on low and the lid on to steam the rice until completely cooked and the tahdig has formed.

Here are the final results from the cooking! I served with plain yogurt on the side.

!نوش جون

#cooking #persian food #tahdig

[dan6085]

Pampanga, a province in Central Luzon, Philippines, is known for its rich culinary tradition. Here are 20 popular Pampanga foods:

Sisig - a dish made from chopped pig's head and liver, seasoned with calamansi juice and chili peppers

Tocino - sweet cured pork slices that are usually served for breakfast

Biringhe - a rice dish that is cooked with coconut milk, turmeric, and various vegetables and meats

Betute - stuffed frogs with ground pork, onions, and other ingredients

Kare-kare - a stew made with oxtail, peanut sauce, and vegetables

Pastillas de leche - sweet milk candies that are made from carabao milk and sugar

Adobo - a popular Filipino dish made with chicken, pork, or beef that is marinated in vinegar, soy sauce, and garlic

Kakanin - a variety of traditional Filipino rice cakes, such as bibingka, puto, and sapin-sapin

Bringhe - a type of paella that is cooked with glutinous rice, turmeric, and chicken or seafood

Tamales - a steamed rice cake that is stuffed with meat, vegetables, and spices

Pinakbet - a vegetable dish made with eggplant, okra, tomatoes, and bitter melon, sautéed with garlic, onions, and shrimp paste

Lechon - a whole roasted pig that is seasoned with salt, garlic, and other spices

Pancit luglug - a dish made with thick rice noodles, shrimp, and a rich sauce made from ground rice and coconut milk

Chicharon - a crispy pork rind that is often served as a snack or appetizer

Sinigang - a sour soup that is made with tamarind or other sour fruits, vegetables, and meat or fish

Ensaymada - a soft, sweet bread that is topped with butter and sugar

Buro - a fermented rice dish that is often served with grilled or fried fish

Mamon - a soft, fluffy sponge cake that is often served as a dessert

Kaldereta - a stew made with goat or beef, potatoes, and a tomato-based sauce

Bulanglang - a vegetable soup that is similar to pinakbet, but is usually made without shrimp paste and has a milder flavor.

[phoenixrisesoncemore]

Sichuan Eggplant and Minced Pork

Some of the best eggplant I have ever eaten. Adapted from this recipe: https://www(dot)chinasichuanfood.com/chinese-eggplants-with-minced-pork/

INGREDIENTS

1 and 1/2 Japanese eggplants cut into cubes, each with a bit of skin.

3/4lb ground pork

1 baby bok choy, well cleaned, base removed, stems sliced half inch thick, leaves left whole or cut in half if larger.

3-4 green onions, white parts cut into 1/4 inch slices, green parts into batons

1 pkg dried maitake mushrooms rehydrated (larger parts separated), drained (you can probably sub many other types of mushrooms, though plain button style mushrooms might not be as flavorful).

1 TBSP minced ginger

3 cloves minced garlic

2 TBSP shaoxing wine

1 -2 TBSP doubanjiang (or to taste)

1 TBSP sugar

1 TBSP toasted sesame oil

4+ TBSP vegetable oil

2 TBSP soy sauce

Cornstarch for coating eggplant

1/4 cup roasted peanuts

METHOD

Soak eggplant in heavily salted water for at least 10 min. Make sure pieces are submerged. Thoroughly drain, then coat with cornstarch.

Heat 2 TBSP veg oil in wok on med high heat. Stir fry eggplant until dark and crispy, being careful not to burn. Approx. 6-8 min. Remove eggplant and reserve.

Add in 1 TBSP veg oil and stir fry pork until brown and crispy, breaking it up into fine pieces, 5-7 min. Remove and reserve with eggplant, leaving as much fat as possible in the wok.

Add last TBSP oil to wok. Stir fry mushrooms until brown and crisp, 3-4 min.

Add bok choy and fry until leaves are wilted, about 1 min.

Pour wine around outside edge of wok allowing it to run to center. This will steam off for a moment.

Once the steam dies down, open space in center of wok and place doubanjiang. Fry for 1 min then lower heat to low.

Add ginger, garlic, white part of green onion. Stir for 30 seconds, or until fragrant.

Add soy, toasted sesame oil, and sugar and toss to combine.

Add all reserved ingredients back to wok along with green part of green onion and toss to combine.

Remove from heat, garnish with peanuts, and serve.

#recipes #food #cooking #chinese cooking #sichuan cooking #pork #eggplant #stir fry #doubanjiang

[old-archivist]

Talking About Plants and Crops In Thedas, How Non-European They Actually Are...

Okay, so yeah. I want to talk about this since I’ve seeing them a lot in the tags and also just in the Dragon Age fandom in general. A few have pointed out that corn (maize) and tomatoes are from the Americas (north and south).

I would like to add that some additional plants from the Americas:

Allspice, potatoes, squash, sunflowers, peanuts, bell peppers, cayenne (Antivan Pepper in Thedas), chili pepper, peppers, passion fruit, black walnut, cocoa/chocolate, vanilla, prickly pear/cactus pear, hawthorn berry, cosmos, marigolds, white water lilies, sweet onion, winterberry, frangipanis, and several types of beans (pinto, black, bush, navy, kidney, scarlet runner, and lima beans to be specific - Thedas is not too specific about beans). Along with several varieties (not all varieties though) of the following are native to the Americas: amaranth, cotton, wisteria, wild rice, strawberry, blueberry, blackberry, cranberry, elderberry, raspberry, plum, and cherry.

While collecting the flora and fauna, as well as food, it has become so abundantly clear that not only does Thedas have a whole lot of plants from the Americas but Asia, Africa, and the Middle East as well.  (Before anyone says anything, yes, I am aware the Middle East is already considered part of Asia.)

Asian and Middle Eastern plants:

Radishes (china), rice, jasmine (Himalayas and China), water lilies, wisteria (several varieties), citron, coconut (particularly Indo-Malaya), cucumber (India), dates (Iraq), lettuce (though it was primarily cultivated in Egypt), eggplant (India), figs (Asiatic Turkey and Northern India), oranges, peach, pomegranate, spinach, turnip, bay leaves, ginger, star anise, almonds, cotton (some varieties), lotus (India and China), cardamom (south India), cinnamon, clove, licorice, mace (Indonesia), nutmeg (Indonesia), peppercorn (India), saffron, and the bradford pear.

African plants:

Coffee, acacia, melons, calla lilies, cotton (some varieties), and mustard.

I cannot stress enough how non-European centric Thedas is in regards to the plants and by extension the food they could end up creating. I really look forward to seeing it more in future installments of media as we’ve started seeing. But it has always boggled my mind when we see how European-centric the Free Marches are. I feel like they should be more of a blend of Antiva, Nevarra, Tevinter, and Southern Thedas/Orlais in the various city states instead of the staunch European foods we see. I would love to include Rivain, but we don’t really know the trade relationship Rivain has with the other countries outside of Varric’s beet plantation.

That said, I am in no way saying Thedas isn’t built off of the idea of a fantasy Europe, especially when they have fantasy French, Welsh accents, and a fantasy Italy that has the flavoring of Spanish accents and some words. But I find it so odd (I say odd but I mean boring and predictable) that they predominantly stuck with mostly US, Britain, French, and a sprinkling of Scandinavian, Italian, and German food in southern Thedas. So... I’ve branched out a lot to include other cuisines based on cultures that share similar climates, and I’m excited to share that with all of you later this week. I’m also going to make a master list of flora and fauna so it’s somewhere outside of the wiki Fauna and Flora page.

#Plants of Thedas #Foods of Thedas #Thedosian flora #Archi is yelling #Thedas meta #plant meta #Yeah I sourced the plants #I think about the natural world a lot as well as how their food stuffs don't reflect in the known foods.

[paperbagnotes]

Constant groceries list;

Dried fruit or dates, prunes, apricots

Peanut butter powder

Kind or Lara bars

Rice crackers

Yogurt

Honey

Aloe

Andies candies chocolate mints I put them in my freezer for a frozen treat

Citrus (grapefruit, mandarin, orange, lemon)

Fruit (mango, mangosteen, pineapple, apple, banana, coconut, lychee, straw-berries, cherries, avo, melon, grapes, kiwis, plums, pears, papaya, passion fruit, dragon fruit)

Juice concentrate (pomegranate, guava)

Veg (mushrooms, carrot, broccoli, bok choy , Brussels sprouts, asparagus, artichoke, kale, spinach, sprouts, arugula, jackfruit, leeks, cauliflower, eggplant, squash, snow pea shoots/leaves, mustard greens, green beans, beets, bitter melon, okra, lettuce, potato, tomato, tomato paste, pickles, cucumber, zucchini, onion, almost any)

Gelatin

Raw sugar cane

Tapioca startch

Almond flour

Baking soda

Brown sugar

Baby oats

Bagels

Basil seeds

Hemp seeds

Spirulia

Chia

Cocoa powder

Coconut oil

Coconut aminos

Fake butter (flavacol or orville)

powdered cheese or popcorn seasoning

A cheese

(id like to say anything delicious but often it’s just cheap Parmesan, or “creamcheese” “sourcream” or “American” if I have soft pretzels, most of the time it’s probably mozzarella though maybe. the best recent cheese I got to eat wasnt anything crazy just something called sartori espresso cheese by I think the brand? BellaVitano lol, but it was amazing!)

Egg

Nondairy “milk”

Nori sheets & flakes

Imitation :( crab (fillet for occasion)

Olives

Tuna

Tofu

Tea

Herbs (Chaga, maca, kava, camu camu, hypericum, astragalus, gymnema leaf, pinebark, milk thistle, lions Maine, coriolus, cordyceps, silybin, maitake, reishi, cumin, red curry, yellow curry, za’atar, black pepper, basil, garlic, parsley, cilantro, celery salt, chives/shallots, fenugreek, lemon grass, carrot seed, saffron, turmeric, tarragon, paprika, Cayenne, jalapeño powder, habanero flakes, fire oil, olive oil, balsamic, brewers yeast, chaat-tandoori-graham masalas, pumpkin spice, peppermint essential oil, vanilla, cardamom, cinnamon, other flavor extracts/beverage syrups)

Stonemill Matcha powder or Taoist elixir chai from masala chai co.

Chlorophyll or Udo's oil -not often

Nuts and seeds (poppy, sunflower, pumpkin, sesame, cashew, pistachio, pecan, pinenut, hazelnut, walnut, almond, Brazil)

Grains&beans (corn kernels, rice, quinoa, lentils, rice flour or gluttonous wheat flour?, black-white-pinto-mung beans, splitpea, chickpea, edamame)

Cup’ noodle seafood (optional)

Naan bread/tortilla/pita

Pb&J

Loaf

Devils poison optional 🧉🍺🍹🍸🍾🍶🍷🥃☠️

With these ingredients I can snack and make almost all of my comfort foods it really depends on what veg or grain/bean I have.

I gotta go to red apple tomorrow- so this is fresh in my mind. I’ll get one farmers market day off Atleast before I go I hope :] something to look forward too

I’m literally out of 20 things or Atleast half this list rn.. but with a month to two left.... ah - eh. I’m letting most of it run out. I hate losing a cabinet of spice everytime I move.

Ce la vie

[hockeymusicmore]

#recipes #some vegan #chocolate #cheese #biscuits #cookie dough #frosting #peanut butter #cookies #cream cheese #chocolate chip

[delightfulcreationland]

 BRINJAL ENNEGAYI RECIPE ANDHRA STYLE IN 2024

Brinjal Ennegayi is a traditional dish that hails from the rich culinary heritage of Andhra Pradesh, a state known for its flavorful and aromatic cuisine. Ennegayi, also known as "Ennai Kathirikai" in Tamil Nadu, is a dish where brinjals (eggplants) are cooked in a spicy, tangy, and coconut-based gravy. In this article, we'll explore the authentic Andhra style of preparing Brinjal Ennegayi, reflecting the culinary trends of 2024.

Historical Background of Andhra Style Cuisine

Andhra Pradesh, situated in South India, boasts a diverse range of culinary traditions, influenced by its geography, history, and culture. The cuisine is renowned for its bold flavors, extensive use of spices, and the perfect balance of tanginess and heat. Andhra cuisine has evolved over centuries, with each region within the state contributing its unique recipes and cooking techniques.

Ingredients Required for Brinjal Ennegayi

To prepare Brinjal Ennegayi, you'll need:

Fresh brinjals (eggplants)

Coconut

Tamarind

Mustard seeds

Dry red chilies

Curry leaves

Coriander seeds

Turmeric powder

Jaggery (optional)

Salt

Oil

Step-by-Step Cooking Process

Preparing the Masala Paste

Heat oil in a pan and roast coriander seeds, dry red chilies, and grated coconut until golden brown.

Allow the mixture to cool, then grind it into a smooth paste along with tamarind and salt.

Frying the Brinjals

Wash and slit the brinjals lengthwise without cutting through.

Stuff the brinjals with the prepared masala paste.

Cooking with the Masala Paste

Heat oil in a pan and add mustard seeds and curry leaves.

Add the stuffed brinjals and sauté until they are partially cooked.

Pour the remaining masala paste over the brinjals and add water.

Cover and cook until the brinjals are tender and the gravy thickens.

Tips for Making the Perfect Brinjal Ennegayi

Choose small and tender brinjals for better taste and texture.

Adjust the spice levels according to your preference.

Allow the brinjals to marinate in the masala paste for a few minutes for enhanced flavor.

Health Benefits of Brinjal

Brinjal is a nutritious vegetable that is low in calories and rich in fiber, vitamins, and minerals. It aids in digestion, improves heart health, and may even help in managing diabetes.

Serving Suggestions

Brinjal Ennegayi pairs well with steamed rice, roti, or dosa. Garnish with fresh coriander leaves before serving for added freshness and flavor.

Variations of Brinjal Ennegayi

Some variations include adding peanuts or sesame seeds to the masala paste for a nutty flavor.

You can also experiment with different types of brinjals or add vegetables like potatoes and peas for a twist.

Why Brinjal Ennegayi is Popular in Andhra Cuisine

Brinjal Ennegayi is a beloved dish in Andhra cuisine due to its rich flavors, comforting warmth, and versatility. It reflects the essence of traditional cooking while also adapting to modern tastes and preferences.

In conclusion, Brinjal Ennegayi is a delightful dish that captures the essence of Andhra cuisine. With its bold flavors and aromatic spices, it's sure to tantalize your taste buds and leave you craving for more.

FAQs

Can I use any variety of brinjals for this recipe?

While you can use any variety, small and tender brinjals work best for Brinjal Ennegayi as they have a sweeter taste and tender texture.

Is Brinjal Ennegayi spicy?

The level of spiciness can be adjusted according to personal preference by varying the amount of red chilies used in the recipe.

Can I make Brinjal Ennegayi ahead of time?

Yes, you can prepare the dish ahead of time and reheat it before serving. In fact, the flavors tend to develop even more when allowed to sit for some time.

What are some suitable alternatives for tamarind in this recipe?

You can use lemon juice or dry mango powder (amchur) as substitutes for tamarind.

Is Brinjal Ennegayi a vegan dish?

Yes, Brinjal Ennegayi is a vegan dish as it does not contain any animal products.

[kidabstrakt]

Stews - Kare Kare Oxtail Stew This oxtail kare kare has a flavorful broth made with some peanut butter and slow-simmered oxtails. The stew is completed by bok choy, long beans, and eggplant.

#oxtail #oxtail kare kare #pressure cooker #stew #kare kare

[afreendmz]

The Best Way To Tell If An Indian Restaurant Is Authentic?

At Havrat Restaurant, we invite you on a culinary journey through the heartland of Maharashtra, offering a delightful spread of both vegetarian and non-vegetarian Maharashtrian cuisine. Our commitment to preserving the rich traditions of this vibrant state is reflected in every dish we serve.

Culinary Excellence: Emphasize the quality and creativity of the dishes. Highlight any unique or signature dishes that stand out.

Ambiance: Praise the restaurant's atmosphere, whether it's cozy and intimate or vibrant and lively. Mention any special decor or design elements that enhance the dining experience.

Service: Applaud attentive and friendly staff. Highlight prompt and efficient service.

Presentation: Note the visually appealing presentation of dishes. Mention any creative plating techniques.

Cleanliness: Compliment a clean and well-maintained dining area. When it comes to savoring the finest Maharashtrian vegetarian cuisine, Havrat Restaurant in Bur Dubai emerges as a culinary haven, offering an authentic and delightful array of dishes that capture the essence of Maharashtra's rich culinary heritage.

Havrat Restaurant in Bur Dubai stands out as a culinary gem, offering an exquisite selection of Maharashtrian vegetarian delicacies. Their dedication to preserving the authenticity of these dishes while infusing them with a touch of culinary finesse makes them the go-to destination for those seeking the best Maharashtrian food experience in the heart of Dubai.

1. Misal Pav: A Maharashtrian classic, Misal Pav, is a flavorful concoction of sprouted lentils, spices, and crunchy toppings served with soft, buttered pav bread. Havrat Restaurant's rendition of this dish is known for its robust flavors and perfect balance of textures.

2. Sabudana Khichdi: This dish, made from tapioca pearls, peanuts, and aromatic spices, is a Maharashtrian fasting favorite. Havrat Restaurant's Sabudana Khichdi is prepared with precision, offering a delightful blend of flavors and a comforting, fluffy texture.

3. Puran Poli: Indulge in the heavenly sweetness of Puran Poli, a traditional Maharashtrian flatbread stuffed with a sweet lentil filling. Havrat Restaurant's rendition is known for its authentic taste and the perfect blend of sweetness in every bite.

4. Bharli Vangi: Stuffed baby eggplants cooked in a flavorful spice blend create Bharli Vangi, a dish that showcases the mastery of Maharashtrian flavors. Havrat Restaurant's version is rich, aromatic, and bursting with savory goodness.

5. Batata Vada: A popular snack across Maharashtra, Batata Vada is a spicy mashed potato fritter coated in gram flour batter and fried to golden perfection. Havrat Restaurant's Batata Vada is renowned for its crispy exterior and flavorful potato filling.

For an immersive culinary journey through the flavors of Maharashtra, Havrat Restaurant undoubtedly stands as the epitome of excellence, offering a delectable taste of tradition and authenticity in every dish.

If you are in Dubai you visit at this restaurant to witness the Best Maharashtrian Food in Bur Dubai -

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Crafting Versatile and Nutrient-Packed Salads: A Guide to Delicious Health

Salads aren't just leafy sides; they're vibrant, versatile creations that can be customized to fit personal tastes while boosting wellness. From incorporating fruits to playing with textures and flavors, here's a comprehensive guide to crafting healthy and satisfying salads that cater to individual preferences.

1. Summer Berry Spinach Salad:

Ingredients:

- Baby spinach leaves

- Mixed berries (strawberries, blueberries, raspberries)

- Goat cheese or feta crumbles

- Candied nuts (walnuts or pecans)

- Balsamic vinaigrette

Instructions:

1. Toss the baby spinach with the mixed berries in a bowl.

2. Sprinkle goat cheese or feta crumbles and candied nuts on top.

3. Drizzle with a tangy balsamic vinaigrette before serving.

2. Quinoa Avocado Fiesta Salad:

Ingredients:

- Cooked quinoa

- Diced avocado

- Black beans

- Cherry tomatoes

- Corn kernels

- Cilantro lime dressing

Instructions:

1. Mix cooked quinoa, diced avocado, black beans, cherry tomatoes, and corn kernels in a large bowl.

2. Dress the salad with a zesty cilantro lime dressing and toss gently to combine.

3. Mediterranean Chickpea Salad:

Ingredients:

- Chickpeas (cooked or canned)

- Chopped cucumber

- Diced red onion

- Cherry tomatoes

- Kalamata olives

- Crumbled feta cheese

- Greek dressing

Instructions:

1. Combine chickpeas, chopped cucumber, diced red onion, cherry tomatoes, and Kalamata olives in a bowl.

2. Add crumbled feta cheese and drizzle with Greek dressing; toss to coat evenly.

4. Thai-Inspired Mango Salad:

Ingredients:

- Mixed greens

- Sliced mango

- Red bell pepper (julienned)

- Shredded carrots

- Chopped peanuts

- Thai peanut dressing

Instructions:

1. Arrange mixed greens on a plate and top with sliced mango, julienned red bell pepper, and shredded carrots.

2. Sprinkle chopped peanuts over the salad and drizzle with Thai peanut dressing.

5. Roasted Veggie Quinoa Salad:

Ingredients:

- Roasted vegetables (bell peppers, zucchini, eggplant)

- Cooked quinoa

- Baby spinach or arugula

- Toasted pine nuts

- Lemon vinaigrette

Instructions:

1. Combine roasted vegetables, cooked quinoa, and baby spinach or arugula in a bowl.

2. Sprinkle toasted pine nuts over the salad and dress with a refreshing lemon vinaigrette.

Salads offer a canvas for creativity, allowing for the inclusion of favorite ingredients while promoting a healthy lifestyle. These five versatile and mouthwatering recipes showcase the diversity and deliciousness salads bring to the table, encouraging everyone to experiment and craft their own flavorful combinations on the journey to wellness.

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#salad #salad recipes #healthy salad recipes #foodinspiration #saladlovers

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Fudgy eggplant brownies with peanut butter frosting Prepare for a flavor explosion. These fudgy eggplant brownies, slathered in creamy peanut butter frosting, will redefine your dessert game.

#veggiedesserts #eggplantbrownies #healthyindulgence