Who says vegetables are boring? In my opinion, there is no vegetable that tastes bad! There are so many vegetables coming from different parts of the world & across different cultures so there is definitely different ways of cooking them. I will focus on the most hated vegetables & how to make them yumm in my coming blogs. Do you hate any particular vegetable? Let me know.... I will find you a tasty recipe! For now I have for you some ways of cooking veggies that are not just tasty but even healthy.
Ingredients
3-4 baby eggplants/aubergines/brinjals with stalks
2 tablespoons of olive oil
1 large tomato finely chopped
2 cloves of garlic minced
salt & pepper to taste
To garnish
feta or mozzarella cheese & finely chopped basil (or coriander)
Method
Wash the eggplants & retain the stalk. Slit each into two & make criss cross marks on the flesh side of the eggplant with a knife. Dunk each half, flesh side down into olive oil, season with garlic, salt & pepper and line them on a baking tray. Grill in an oven on high heat for about 10-15mins until they are slightly charred.
Add a teaspoon of olive oil to the finely chopped tomato & basil and place a spoon of it on each grilled aubergine. Crumble some cheese over them & serve immediately.
To know another yummy salad recipe with eggplant click here
Ingredients
1 large cauliflower, cut into florets & washed
2 tablespoons of olive oil
1 teaspoon coriander seeds (dhaniya)
1 teaspoon cumin seeds
1 teaspoon curry powder or 5 spices powder or garam masala
1/2 teaspoon turmeric
1 teaspoon grated ginger
1 teaspoon grated lemon zest
Method
Preheat oven at 250C. Into a large bowl, add olive oil, coriander seeds, cumin seeds, curry powder, turmeric & ginger. Mix well. Toss the cauliflower florets into the bowl until it is evenly coated.
Line them onto a baking tray & bake for about 20mins until the florets turn brown & crisp. Add some lemon zest give it a final mix garnish with coriander leaves and serve immediately.
Grilled baby eggplants/aubergines/brinjals
Ingredients
3-4 baby eggplants/aubergines/brinjals with stalks
2 tablespoons of olive oil
1 large tomato finely chopped
2 cloves of garlic minced
salt & pepper to taste
To garnish
feta or mozzarella cheese & finely chopped basil (or coriander)
Method
Wash the eggplants & retain the stalk. Slit each into two & make criss cross marks on the flesh side of the eggplant with a knife. Dunk each half, flesh side down into olive oil, season with garlic, salt & pepper and line them on a baking tray. Grill in an oven on high heat for about 10-15mins until they are slightly charred.
Add a teaspoon of olive oil to the finely chopped tomato & basil and place a spoon of it on each grilled aubergine. Crumble some cheese over them & serve immediately.
To know another yummy salad recipe with eggplant click here
Crunchy cauliflower masala
Ingredients
1 large cauliflower, cut into florets & washed
2 tablespoons of olive oil
1 teaspoon coriander seeds (dhaniya)
1 teaspoon cumin seeds
1 teaspoon curry powder or 5 spices powder or garam masala
1/2 teaspoon turmeric
1 teaspoon grated ginger
1 teaspoon grated lemon zest
Method
Preheat oven at 250C. Into a large bowl, add olive oil, coriander seeds, cumin seeds, curry powder, turmeric & ginger. Mix well. Toss the cauliflower florets into the bowl until it is evenly coated.
Line them onto a baking tray & bake for about 20mins until the florets turn brown & crisp. Add some lemon zest give it a final mix garnish with coriander leaves and serve immediately.
Grilled veggies platter
Ingredients
2 carrots
2 potatoes
5-6 baby corns
2 tomatoes
1/2 cup olive oil
1 teaspoon chilli flakes
mixed dried herbs
Dressing
1 teaspoon balsamic vinegar
1 teaspoon lemon zest
Method
Preheat oven at 200C. Ensure you wash all veggies well as they dont have to be peeled. Cut carrots into 2 inch blocks. Cut potatoes length-wise in quarters (wedges). Cut bottom & top of the tomatoes & slice them breath-wise in two so that they sit comfortably. Place the veggies in a baking tray & drizzle olive oil. Toss them until they are evenly coated. Sprinkle chilli flakes & dried herbs & toss again.
They need about 40mins of baking but since each vegetable cooks at a different time, you need to check on them often. At the end of 20mins bring them out, change their positions & check seasoning. At the 25th minute get the baby corn out. Cover aluminium foil over the remaining veggies & continue baking until they are just about cooked.
Place all the veggies in a serving tray. To the juices remaining in the baking tray, add balsamic vinegar & lemon zest. Drizzle these juices over the veggies, garnish with coriander leaves & serve.
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