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Showing posts from December 23, 2009

Eggplants in Spicy Garlic Sauce

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Eggplants in Spicy Garlic Sauce
This is a very popular recipes in many Szechuan restaurant which can be very spicy but very delicious. Normally Japaneses eggplants are used for preparation. Big chunks of eggplants are braised in the spicy garlic sauce with the grounded pork as Chinese food normally have pork as they main dish like we use chicken.We happen to try this dish in a Chinese restaurant near to the Asian Store. My hubby just love the taste and it kind of oily so I brought some eggplants and give the dish are try. It came out pretty good but with less oil compared to the restaurant.

Ingredients
Serving Size: 4

2 medium sized Japanese eggplants
1/4 cup cooked grounded chicken
2tbsp mince garlic
1tbsp minced ginger
chopped scallions

For the Sauce:
1.5tbsp dark soy sauce
1.5tbsp light soy sauce
1tbsp Chinese rice wine
1tbsp balsamic vinegar
1tsp black pepper
1tsp black bean sauce
1tbsp chillie paste
1tbsp cornflour

Preparation Methods:
Cut the eggplant crosswise in half and into quarters.Cook the e…

Puran Poli

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This is my favorite Indian sweet which makes me drool whenever I see them.The sweets in India is famous throughout the world for its wide range of products like ‘Rasogolla’ and ‘to savory snacks like murukku. Indian sweets consist of milk, sugar and flour based confectioneries. Most of the sweet has a particular taste and takes a long time to prepare. These sweet stuffs come in various shapes, colors and sizes which are normally prepared during festive occasions and ceremonies. Indians tends to believe that every happy occasion is marked with the distribution of sweets. which improve and strengthen the bond between two hearts with their mouth-watering tastes.

Puran PoliIngredients:1 cup - all purpose flour1 cup - bengal gram dal1 cup - grated jaggery 1/2 cup - grated coconut 1/2 tsp - cardamom powderpinch of turmeric powder
Preparation MethodMix flour, turmeric and 1 tbsp of vegetable oil- mix well and add water as needed to make into a softdough. Pressure cook the dhal and keep aside…