I had a nice day today! I say so 'cos I got some real good 'me time' today. First, I went to the beauty salon and pampered myself. Then, I did lots 'n' lots of (uninterrupted) window shopping, what fun! I also bought some little trinkets and girly stuff and felt so content. In fact, so content was I that I fell asleep on the train ride back home :) A whole day of strolling in the mall and trying on a hundred tops must've been more like it I guess. Anyways, that meant I did not cook lunch today. I treated myself for some yummy bhel puri for lunch :) Was trying to eat low fat food. Low fat, schmo fat - was so exhausted and weak by the time I was nearing home that I called M from the train and asked him to put the kettle on for a nice cup of hot tea!
Once the spicy ginger tea calmed me down, I set about making dinner and both M & I thoroughly enjoyed the result :)
Here are two recipes that I incorporated today -
For breakfast, we had Strawberry Pancakes -
- 4 fresh strawberries, finely chopped
- 1 cup plain flour
- 1/4 cup wheat germ (I thought I'd add some fibre into it and make it healthier)
- 1 tbspn sugar
- 1/2 tbspn honey
- 1 cup milk (or enough to make a smooth batter)
- a pinch of cooking soda
- 1 egg (optional)
- Put all ingredients into a bowl and mix until you get a smooth batter (no lumps).
- Heat a small pan and grease it with some butter.
- Pour in a ladleful of pancake batter and cook on both sides.
- Serve hot with a dollop of honey or fresh cream.
I'm sending this picture to Divya's Show me your Breakfast event.
And for dinner I made Baingan Masala (Eggplant Curry) for 2 -
- 6 baby eggplants (the small round ones)
- 1 cup fresh grated coconut
- dry masala powders - 2 tspns dhania powder (coriander), 1.5 tspns jeera powder (cumin), 2 tspns red chilli powder, 1/2 tspn curry powder, 1/2 tspn amchur powder (dry mango), 1/4 tspn garam masala powder, 1/4 tspn turmeric powder, 1/2 tspn sugar
- 1 large tomato (pureed)
- 1 large onion (blend into a paste)
- some curry leaves
- 1/s tspn jeera (cumin seeds)
- a pinch of hing (asafotieda)
- fresh coriander to garnish
- salt to taste
- First, cut off the crowns from the eggplants (ouch!) and slit (not cut) into quarters.
- In a bowl, mix the grated coconut and all the dry masala powders with salt.
- Then, fill the prepared masala mixture into the slit eggplants gently. Fill in as much as you can without separating into pieces.
- Now, heat oil in a pot and add jeera, hing and curry leaves.
- Next add onion paste and saute for a few minutes.
- Add ginger garlic paste and saute for a few more minutes.
- Add tomato puree and cook till the oil separates.
- Gently put in the stuffed eggplants and tip in any extra masala.
- Pour enough water to cover and cook on low flame till the eggplants are soft.
- Check salt and other flavours and adjust accordingly.
- Lastly, garnish with chopped coriander and serve with hot basmati rice.