by Currylicious | May 8, 2012 | Nandini's Food Court

Mango Coconut Soup, yes you heard it right. I loveeeeeeee mangoes and my husband just got me a bagful the other day. Perfect excuse to tell him that the mangoes are going to go bad and have to be used in a “wise” manner so that they don’t get rotten over time 🙂
I learnt to make this recipe from my mom and for some reason she said the perfect combination of a vegetable is spicy eggplant! I have added my twist to the recipe. I also love bulgur wheat because it’s so much better and healthier than rice. To be completely honest, I developed or acquired the taste for bulgur wheat but once you eat it a couple times, it gives you the same satisfaction as rice! I think you must definitely consider substituting bulgur wheat for rice and you will thank me one day:)
Ok I hope I am doing a good job writing this because at the moment my second daughter is playing drums on my head and my older one s sleeping on me. I am stuck either ways so decided to share this recipe with you !
by Currylicious | May 8, 2012 | Recipes

Ingredients:
1/4 cup Grated coconut(fresh/ frozen)
2 Ripe mangoes or 1/4 cup Mango puree’
1tbsp cumin seeds
1/4tsp fenugreek seeds(if you have it, this gives such flavor! else u can skip this)
1 Red Chilli 🙂 as per individual spice level(you can take off the seeds if you like less spice)
Nandini’s tip: 1 tbsp Sour cream (my twist to make it creamy and a tablespoon doesn’t hurt-Moderation people:) that’s the key)
1/4 cup low fat or fat free yogurt (you can use greek yogurt for richness/ creamy consistency)
Canola Oil
Salt to taste
Preparation
Take a pan, add 3 teaspoon of canola oil and to it add cumin seeds, red chilli, salt, fenugreek seeds and grated coconut(fresh or frozen). Saute till coconut starts turning brown. You will definitely know since the flavors will fill up your kitchen:) I promise!

Blend this coconut cumin fenugreek mixture in a blender to a smooth consistency.

Cut your mangoes and take the pulp and puree it. You can also use the store bought mango puree’.

Now transfer the mango puree’ onto a crock pot and start cooking on a low flame till it starts simmering, stirring intermittently.
Whisk up some yoghurt and sour cream in a bowl or put it in a blender and blend it!
Now transfer the blended mixture of coconut paste and the yogurt-sour cream mixture onto the simmering mango pulp.

Check if you have added enough salt at this point. Add more if required and wait till it starts boiling. Your Mango Coconut Soup is almost ready…..
Most importantly, cook this on a low flame so the yogurt sour cream mixture does not curdle so be very patient !
Take a small pan add some oil and add mustard seeds till it sputters. Use this to garnish the final Mango Coconut Soup.

Tranfer to a bowl and enjoy my currylicious Mango Coconut Soup.
Now if you cannot get hold of grated coconut, just use coconut milk instead and works perfect!
For the spicy baked Egg plant:
Ingredients
1/4 Large Eggplant
1 tsp cayenne powder
1 tsp lemon pepper powder
Salt to taste
1/4 tsp Garam Masala
Canola Oil
Preparation:
Chop the eggplant into approximately equal cubes so they cook evenly.
Transfer the eggplant cubes to a baking pan with some oil in it. Add all the spices/ powders on top of the eggplant and mix well so they are evenly coated. Place in an oven at 350 degrees for about 10-15 minutes.
Spicy Baked Eggplant dish is ready!
TRUST ME PEOPLE, ITS A HEAVENLY COMBINATION.
by Currylicious | Apr 26, 2012 | Recipes

Ingredients
1 medium sized eggplant( I used 1/2 a large eggplant)
1 onion
2 tbsp tomato paste
1 tsp curry powder
1 tsp cumin powder
1 tsp coriander powder
1/2 green chillies
1 tsp dried fenugreek leaves
1 inch piece of fresh ginger(else 1 tsp ginger powder)
2/3 cloves of garlic
Baking pan
Canola Oil
Preparation
1) Rub the eggplant with oil  and spices on all sides and place it in the oven in a baking pan at 400 degrees for 15- 20 minutes.

2) Crush fresh ginger and garlic in mortar and pestle.

3)Heat a pan with oil. Add cumin, crushed ginger garlic, curry powder, cumin and coriander powder.

4) Add chopped onions and cayenne powder/ green chillies whatever is available.

5) Add tomato paste and mix.

6) Take eggplant out of the oven and now you can easily peel the skin

7) Using a hand blender or fork, mash the pulp of the eggplant and transfer it to the pan.

8) Mix well, plate and enjoy on crackers! with any kind of bread, or pita or on a sandwich:)

by Currylicious | Apr 26, 2012 | Nandini's Food Court

I am a huge fan of Ben Starr from Master Chef Season 2 and have always cheered for him. I feel like apart from being a wonderful chef, he is such a nice person and has been very encouraging. He has now become one of my good friends and my idol. In our recent conversation, Ben had mentioned eggplants and said to me that in India there are so many varieties of eggplants. i promised him that I would publish the recipe of my favorite eggplant curry in his honor. So here goes Ben- my currylicious eggplant dish in your honor!
You can use this eggplant curry with crackers(like in this pic), or with any bread, or pita or on a sandwich:) so enjoy!
by Currylicious | Apr 10, 2012 | Recipes

Ingredients
1 large Onion
2 Tomatoes
1 tsp tomato puree
1 tsp cumin powder
1 tsp coriander powder
1 inch piece ginger/ 1 tsp ginger powder
3 cloves of garlic
1 tsp cayenne powder
Salt to taste
Sesame Oil(best) or if you cannot find it Canola oil is fine.
1/2 tsp Mustard seeds
Curry leaves -2/3
Preparation
Chop onions, tomatoes, ginger and garlic. Heat a pan with sesame oil and add the chopped garlic, ginger and onions.
Add salt, cayenne, cumin coriander powder and saute for about 5 minutes till the onions are light brown. Add the chopped tomatoes and saute till the tomatoes also take in all the flavors of the spices and are well cooked. Then transfer to a blender and blend well till smooth.
For garnish, add sesame oil to the pan and add mustard seeds and curry leaves till you hear them splutter!!!!
Transfer the blended chutney paste to the pan with garnish and mix well. Enjoy!!!