Low Calorie Mashed aubergine dip

Low Calorie Mashed aubergine dip 

Sometimes you will be amazed by how much similarity we have throughout this wide wide world. Take the case of the simple roasted aubergine. In India there is spicy robust Punjabi 'Baingan Da bharta' then there is a simpler Bengali version where you just add chopped onions, roasted spices, fresh coriander and it has a fresh taste . Much later in life I learnt to make Baba ghanoush and fell in love with this Middle Eastern delight. Then I discovered a light soupy dish made with roast eggplants from the South of India. There is also a version from Eastern Europe.

Anyway other than the culinary connection roast aubergine can be a delightfully healthy dish and the best part is it makes for a super healthy dip. Now with all the World Cup Madness I realized one thing snacking is not an option when the football field is on fire. Well here is a thought ditch the chips, ditch the nachos , well you can always have baked potatoes but then it doesn't have than thin crispy crunch so here is something which is unusual yet makes for a delightfully healthy snack. Mashed aubergine with dry roasted stale chapatis which makes for an addictive snacks and its healthy low on calorie and utterly delicious.

Serves 2

2 medium sized aubergine
3 to 4 stale chapatis
1 tsp cumin seeds
1 tbsp olive oil
2 tsp  extra virgin olive oil
1 tbsp sesame seeds
3 large cloves of garlic
Salt as per taste
1/2 tsp cayenne pepper
1 tbsp lemon juice
Half a large tomato chopped into tiny pieces


Simply roast the eggplants over gas stove and then when cool enough to handle mash with a fork and take off the skin and then blend the garlic, sesame, cumin, 1 tbsp olive oil  and add the mashed aubergine and blend away some more to create a smooth dip. Now take a girdle and heat it and then turn the gas flame to low and cut triangular shaped crisps from stale chapatis and dry roast till crispy. The flame must always be on low else you shall burn them. Once completely crisp drizzle the extra virgin olive oil on the crispy chapati triangles and enjoy with the dip.

Sun Dried Tomatoes

Sun Dried Tomatoes 

When I saw Rhea Mitra Dalal from Euphorea's post about Sun dried tomatoes on the culinary group Chef At Large I knew I had to make the best of the sun which can probably wrinkle and dry me and so a kilogram of tomatoes were chopped and thus began that incredible journey.

Sun -drying tomatoes in places where you get plenty of sun is easy but in a tropical country like our's here are a few points you might find useful which I am sharing from my experience . While you can use any herb or make it any way I am giving you the exact measurement and ingredients which I personally have used

Mixing everything

So basically what you need is :-

1 kilogram of plump red tomatoes. I used the medium sized ones
1 tbsp paprika
1 heaped tsp dried thyme
Salt as per taste but here I would like to point out that salt is a preservative and so using a bit of extra salt wouldn't be a bad idea. I used 1 heaped tsp + 1 dessertspoon of salt.

Dried after 3 days

Chop the tomatoes in small pieces and mix all the ingredients and place preferably on a flat colander or just a big plate. Let it wrinkle up. It might take any number of days from 3 days to 2 weeks. It took me 3 days. Once done the texture will be dry and leathery . Now simply store in a  jar and fill the jar with olive oil, I used 5 to 6 dried cloves of garlic and 1 whole sun dried red chili pepper for extra flavour. let it sit for 2 days and enjoy the amazing flavour. use on pizzas, pastas , salads or even on bread

Here is an idea of what can be done with these gorgeous beauties. Spaghetti with Sun dried tomatoes.


Points to remember :-

1. Place the tomatoes side by side leaving a bit of space between them 
2. Once the sun goes down immediately put your colander in the refrigerator else it might form moulds in a  Tropical country like India. i did a test and put out one slice outside and put the rest inside and the one slice developed mould within 1 hour. 
3. Use a screen to ward off birds 
4. If living in a  dusty area use a muslin cloth on top but make sure it doesn't touch the tomatoes . use bricks on four sides. Remember our Grandmothers making pickles and drying stuff before pickling  

Egg wrapped Chicken Wine Rice

Egg wrapped Chicken Wine Rice 

One of the pleasures of my life is to follow step by step elaborate recipes and the other joy is to create quick fix meals when I am swimming in a lot of work. To be fair Minced meat rice is something which I have been eating since I was a child. You see I was not fond of the usual fare cooked at home and would refuse most of the food and so my grandmother would lovingly prepare this Chicken minced meat rice which I would happily eat since it was so delicious. Of course she would add peas and the Indian spice mix 'garam masala' and later when I grew up I realized this is one of the easiest recipes I can make when in a hurry. Of course I use herbs and throw in my ideas but basically its a very easy recipe.

The wine rice 

Now new ideas always attract me and so when Sayantani Mahapatra , a fellow blogger from Kolkata Food Bloggers which I am a proud member of posted this picture of Omurice I knew I had to make it even though I have to admit I didn't quite find the time to read her recipe, but this idea of a thin omelette with rice filling got me excited. I wanted to know what Omurice is and as per the information over  the internet its basically a Korean westernized dish with Japanese influence and usually has ketchup on top. Now I am not a fan of ketchup so I just made up my own recipe but it looks pretty enough and well the taste is probably going to be interesting for you if you like wine, chicken, herbs and eggs.

What you need for 2 servings to 4 servings (depending on your appetite and food intake)

4 eggs
2 tbsp olive oil

Chicken wine rice

1 cup basmati rice or any long grained rice
1 tsp butter
6 tbsp fruity white wine . I used Chenin Blanc
1 heaped tsp oregano
4 large cloves of garlic
2 tbsp apple cider vinegar
15 whole black peppercorn
2 whole dried red chili
Salt as per taste
3 tbsp olive oil
150gm to 200gm minced chicken

Start by washing the rice and using butter to mix with the rice . This step ensures that your rice stays fluffy and separate. Now soak the garlic, whole red chilies, oregano , 1 tbsp oil and black peppercorn in the vinegar. After 15 minutes soak it in 2 cups of water. Soak for another 30 minutes to 1 hour and then bring the rice with the water to a boil and immediately simmer covered for 10 minutes. If your pan is toop small then the foam might try to escape in that case leave a little gap till all the water gets absorbed and then cover. You know its done when it appears all fluffy. let it rest for 10 minutes and transfer to a colander else it will stick together. Now blend the vinegar with the garlic and other ingredients soaked in it to create a beautiful emulsion .

Now heat the rest of the oil and fry the minced chicken on high heat for 1 minute , keep stirring else they will form a big lump and add the spice emulsion you have created and keep stirring and then add 3 tbsp white wine and keep cooking on medium flame stirring continuously till it dries up and the oil comes out a bit.

The Omelette 

Now take a deep bottomed vessel and put one layer of rice, 1 tsp of wine and some cooked minced chicken and keep layering and leave it alone for 15 minutes. Use a splash of wine from the top.

For the eggs whisk them well and use a large skillet to make a thin omelette. Make two omelettes one after the other .Wait till you are able to handle it with your hands and then place it on a big board and place some rice on the omelette and wrap it carefully.You have to have patience else it breaks. Cut it in half and serve it. You might find some extra rice after you have wrapped the eggs. Serve the rice on the side.