Eggplant Bharta (Eggplant roasted in Air Fyer)

Overview
Eggplants roasted in Air fryer adds a nice smokey taste to this dish. A very common dish available in all Indian restaurants. This is a Punjabi dish that goes very well with any Indian bread. Roasted mashed eggplant is the base for this dish.

Eggplant Bharta

Eggplant Bharta Ingredients

Ingredients
One large eggplant
2 plum tomatoes finely chopped
1 large red onion finely chopped
3 Garlic cloves finely chopped
1 Inch ginger finely chopped
Red chilly powder - 2 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Cilantro chopped 3 tablespoon
Oil - 4 tablespoons
Salt to taste

Steps
1. Slice the large eggplants to thick slices vertically. Marinate with one teaspoon salt and 1 tablespoon oil. Place in the Air Fryer at 400 F for 10 minutes. Take the eggplant slices out and let it cool to room temperature. Peel skin and mash the eggplants and keep aside.
2. Heat 3 tablespoon oil in Pan. When the oil gets hot add the mustard seeds and let it splutter add the cumin seeds followed by finely chopped onions, garlic and ginger.
3. Saute well till the onions are light brown. Add the turmeric powder followed by red chilly powder and coriander powder. Saute well and add the finely chopped tomatoes to this.
4. Mix well add salt cover pan with lid and cook the tomatoes till they are soft and tender. Add the mashed eggplants to this and mix well till all the water evaporates. Turn off heat.
5. Garnish with finely chopped cilantro and serve with any Indian bread.

Ginger Curry (Inji Theeyal)

Overview
Ginger curry made with roasted coconut and tamarind is a traditional dish of Kerala. Fresh ginger roots mixed with the spices makes a delicious condiment that is usually served with plain rice. This dish taste better a day after it is made when all the flavors mingle together.

Ginger Curry (Inji Theeyal)

Ginger Curry Ingredients

Ingredients
Ginger sliced 1 cup
Fresh grated coconut - 1/2 cup
Tamarind the size of the lemon soaked in water
Curry leaves 3 sprigs
Coriander seeds 2 tablespoons
Whole Red chilly - 4 - 6
Turmeric powder -1 teaspoon
Garlic cloves thin sliced - 3 cloves
Fenugreek seeds 1 teaspoon
Mustard seeds - 1 tablespoon
Asafoetida powder 1 teaspoon
2 blocks of jaggery or 2 tablespoon of brown sugar
Salt to taste
Oil about 4 tablespoon

Steps
1. Dry roast the whole red chillies, coriander seeds and fenugreek seeds one after another in a pan and grind to a smoother powder and keep aside.
2. Slice the ginger into thin slices uniformly. Heat 2 tablespoons oil in a pan and fry the sliced ginger on medium flame for about 5 minutes.  Drain from oil and keep aside.
3. In the same pan and oil add the fresh grated coconut along with 2 sprigs of curry leaves and sliced garlic. Fry the grated coconut  till it is golden brown. Tun off heat.
4. Grind the roasted coconut along with the ground spices and 1/4 cup water and keep aside.
5. In an pan add the fried ginger along with the tamarind water, salt and the ground coconut mixture. add 1/2 cup of water to this and bring the mixture to a boil. Cook this mixture on low flame for about 20 minutes stirring occasionally till the gravy is thick.
6. Add jaggery or brown sugar mix well. Add salt if needed. Turn off heat.
6.  In another pan heat 2 tablespoon of oil. When the oil gets hot add the mustard seeds and let it splutter . Add 3 Whole red chillies cut in halt along with 1 sprig of curry leaves. Turn off heat and pour this over the prepared ginger curry.

Slow Cooker Ribs and Grilled Pineapple

Overview
An easy and simple way to make tender and juicy baby back ribs. I found this recipe in food network and tried it and it came out very good. First part of cooking is in the slow cooker and then you bake it in oven which adds a nice glaze to it.

Slow Cooker Ribs

Grilled Pineapple

Ingredients for ribs
A rack of baby back ribs ( about 12 - 13 ribs)
One large red onion thick sliced
4 - 6 garlic cloves
Fresh ground Black pepper
Your favorite barbecue sauce
Salt to taste.

Ingredients for Grilled pineapple
One pineapple peeled, cored and cut into long slices
Olive oil
Honey 3 tablespoons

Steps
1. Trim the ribs and cut into individual ribs and place in slow cooker.
2. Add thick sliced red onion, garlic cloves, salt and pepper to this mix well and cook in slow cooker on high for one hour then  for about 5 hour on low till the rib meat is cooked well and almost falling out of bones.
3. Scoop the ribs along with the onions and garlic and place on a baking sheet . Bake in a 400 F oven for 10 minutes. Brush each rib with barbecue sauce and  bake again in over for 2 0 - 30 minutes till the ribs are golden brown. Turn off heat and place in a serving dish.
4. Just coat the pineapple slices with olive oil and place on a hot grill and cook for 2 - 3 minutes on both sides.
5. Take off from grill and drizzle with honey


Serve Ribs hot with Grilled pineapple