Bharay Baigain- Spiced Eggplants

Ingredients:

8 small Indian eggplants (wash and make four slits in each)

1 medium onion, finely sliced

1 medium tomato, chopped

1 tsp curry powder

1/2 tsp turmeric

1 tsp paprika

1/2 tsp red chilli powder

1 tsp cumin powder

1/2 tsp of cumin seeds

4 tbsp of fresh lemon juice

3 tbsp of oil

Method:

1. Mix all the spices together with the lemon juice. With a spoon, fill all of the eggplant slits with the spice mixture. Allow to marinate for about 20 minutes.

2. Heat the oil and stir fry the onions until they are slightly brown, add in the tomato and cook on low heat for five minutes.

3. Turn the heat to a minimum and lay the eggplants over the onion and tomato. Cover and cook for about 15 minutes. Stir the mixture and cover until the eggplants are thoroughly cooked.

4. Serve with chilled yogurt and naan bread. Enjoy!

Luv, Umm Ibraheem

Aloo Methi- Fenugreek with Potatoes

 Ingredients:

3 bunches of Fenugreek, the leaves only (wash thoroughly)

1 large potato, diced

1 medium onion, finely sliced

1 medium tomato, diced

1 tsp curry powder

½ tsp red chilli powder

½ tsp turmeric

1 tsp cumin powder

1 tsp salt

3 tbsp oil

1.      1.  Heat the oil and stir fry the onions, until slightly pink.

2.      2.  Add the tomato and the spices. Allow to cook for 5-7 minutes on low heat.

3.      3. Add the fenugreek leaves. Allow to cook for another  10 minutes on low heat.

4.      4. Add the potato and cook on low heat until potatoes are tender.

5.      5. Serve warm with roti. Enjoy!

Luv, Umm Ibraheem

Southern Style Beef Stew

This dish can be made in the slow cooker or on the stove. Great comfort food on chilly days!

1/2 kilo of lean beef cubes
2-3 cloves of garlic, finely grate
2 tbsp of oil
1 tsp oregano
1 tsp basil
1 tsp curry powder
1 tsp crushed chillies
2-3 bay leafs
salt according to taste
2 medium carrots, sliced
1 sweet potato, cubed
1 medium red onion, cubed
1 cup of corn
1/2 cup of frozen peas
1 can of diced tomato with juice
2 cups of water
2 tsp of corn starch (made into slurry with water)

1.  In a separate pan, lightly fry the garlic in oil and then add all of the spices. Allow to cook for 2 mintues.
2. Add beef and stir fry until meat is browned. Put in pot big enough to hold the stew.
3. In the same pan, light stir fry one by one the onion, carrots and sweet potato. Pour into the pot.
4. Add the corn, peas, tomatoes and water to the pot. Allow to simmer on low heat for atleast 2 hours.
5. For the last 10 minutes, stir in the corn starch slurry and allow to cook for remaining time.
6. Serve as is or with bread. Enjoy!

Luv, Umm Ibraheem

Veggies with Hummus

Ingredients:
2 small cucumbers
1 medium carrot
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
2-3 cherry tomatoes
1 cup of prepared hummus

1. Cut all of the vegetables julienne style and arrange in a platter with hummus.

2. Enjoy!

Luv, Umm Ibraheem