Eggplant Flavored With Fenugreek, Nigella Seeds, Black Sesame Seeds, Black Pepper, Curry Leaf, and Peanut

It's been a while since I posted any new recipes here. I've been making some of the staple comfort foods that I've already posted here, plus, I've been lazy.

The never-ending title for this post is basically the ingredients list. Eggplant is eggplant: people love it or can't stand it. I am crazy about it, as can be seen from the zillion-odd eggplant recipes here featuring this gorgeous purple berry.

The spices bring in the kick that eggplant seems to lack. Also, cooking the eggplant just enough so it is tender but nor mushy brings some texture to this dish that can be appealing.

Ingredients
 6 Italian eggplants, sliced into long wedges
1 medium onion, sliced thinly

spice/flavoring:
1 tsp fenugreek seeds
½ tsp nigella seeds
1 tsp sesame seeds
1 Tbsp whole black peppercorns
6 to 8 curry leaves
2 Tbsp roasted peanuts

salt to taste
½ tsp turmeric powder
1 Tbsp freshly grated ginger
2 Tbsp vegetable oil for sautéing

Preparation

1. Toast the spice/flavoring ingredients on medium low heat till aromatic, just a few minutes, then cool a bit and grind to a coarse powder and keep handy
2. Heat the oil in a pan, add the grated ginger, turmeric powder, onions and the cut eggplant; sprinkle some salt, stir well and cook till partly done
3. Add in the spice/flavoring powder from step 1 and toss to incorporate well, continue cooking till eggplant is cooked to your liking
4. Garnish with cilantro and serve warm as-is or with a side of brown rice or quinoa

Chicken with Black Peppercorn, Nigella Seeds, Black Sesame Seeds, Dried Basil and Fenugreek Leaves

Panch Phoron spices -- a combination of five ("panch") ingredients - is a spice mix quite standard and much relished in many northern and eastern parts of India. I was introduced to it by one of my room-mates whose family was from West Bengal, and she used to cook some wonderful fish, which I never got to relish as I was practising being vegan in those days...

Anyway, this time, I went with the combination of a different set of five unique ingredients for the spice mix -- black peppercorns, dried fenugreek leaves ("methi"), freeze-dried basil leaves, black sesame seeds, and nigella seeds. The freeze-dried basil rehydrates with a burst of freshness that the dehydrated basil lacks.

Lightly toast the seeds and peppercorns, add in the dried fenugreek and basil leaves and grind to a fine powder. When stored in an air-tight container, this spice mix will keep well for a week or so, and in the fridge it will last a month at least. But, I prefer fresh ground when I want to use it.

Rub an organic free-range chicken breast with tamarind and salt and allow to marinate while the spice mix is getting ready. Cut into chunks when ready to cook.

Ingredients
Black peppercorn Sesame seeds Nigella Fenugreek Basil Spice Mix:
3 Tbsp dried fenugreek leaves
3 Tbsp freeze-dried basil leaves
2 Tbsp black peppercorns
1 Tbsp nigella seeds
1 Tbsp black sesame seeds
1 tsp turmeric powder

2 small boneless skinless chicken breasts
2 Tbsp tamarind concentrate
salt to taste

2 Tbsp coconut oil (or vegetable oil)

Preparation

1. Rub the chicken with salt and tamarind and allow to marinate while the spice mix is getting ready
2. Toast the sesame seeds, nigella seeds and peppercorns, add in the dried fenugreek and basil leaves and grind to a fine powder
3. Heat the oil in a pan, add the marinated chicken and turn it around to coat evenly with oil, allow to cook for a few minutes on each side
4. Add in the spice mix powder stir well, add a splash of water, cover and cook over medium low heat till chicken is cooked through
5. Garnish with thinly sliced bell peppers and onions tossed in lemon juice for a bit of sparkle and balance, serve with a side of quinoa or millet or wild rice or even just simple roti or naan.

Zhima Qiu: Glutinous Rice Balls with Surprise Fillings

A popular Chinese snack, Zhima Qiu, Ma Tuan, is something we indulge in about twice a year or so. And each time, we savor it, trying to come up with different fillings.

Hot, crunchy, chewy, mildly sweet, these glutinous rice balls seem to be a staple at Dim Sum restaurants as I gather. But, neither the kids nor I are fond of the red bean paste filling.

So, we tried a couple of different fillings: sweet lemon curd, small peanut butter chocolate ball candy, peanut butter+jelly, bananas, dry cranberries.

And, since there was no outer indication of what the filling might be, it was fun to bite into one and find the surprise inside.

The recipe for the shell is a standard one available on the web. Glutinous rice powder is available in most Asian stores.

For the outer shell:
3 cups glutinous rice powder
½ cup sugar
1 cup water

Oil for deep frying.

1 cup white sesame seeds for coating

Filling as needed.

Preparation

1. Mix sugar and water until dissolved. 
2. Add the glutinous rice flour and knead to a smooth dough.
3. Roll the dough into a long roll/log and cut into 20 pieces.
4. Flatten one piece at a time, make a concave depression holding the dough in the palm of one hand.
5. Add a small amount of filling in the center of the concave well.
6. Gather the edges and pinch to close, roll into a smooth ball, making sure filling is sealed in.
7. Dip the ball in water and coat with sesame seeds.
8. Deep fry in medium heat till golden brown.
9. Drain and serve warm.