Junaka

Jolad rotti (baakhri) and junaka is a popular preparation in North Karnataka. You'd probably see every house hold in this area make this on a regular basis. It's made in different forms - sometimes to a liquid consistency and poured over rotti to enjoy a scrumptious weekend meal, or in diamond cut cakes and garnished with coconut-mustard seasoning. My favorite is the semi-solild junaka which tastes best when rolled in a chapati, it's been my sisters' and my favorite carryout for a road trip and an always in demand snack for a picnic. A chapati roll also provides a hassle free and mess-free quick lunch, which you can nibble on to at your desk on those crazy days at work!

Preparation time: 10 min
Cooking time: 20 min
Difficulty level: easy
Serves: 4

Ingredients:
Onion: 2 (medium sized)
Green chilly (chopped): 2
Oil: 4 tblsp
Curry leaves: 3-4
Fresh coriander: a few strands
Cumin seeds: 2 tsp
Mustard seeds: 2 tsp
Garlic (minced): .1.5 - 2 tsp
Turmeric powder: 1 tsp
Grated coconut (optional): 2 tsp
Tamarind juice: 1/2 - 3/4 cup
Sugar: 2 tsp
Gram flour (besan): 2 cups
Salt: to taste


Procedure:
Heat oil in a pot. Add curry leaves, cumin and mustard seeds; once they sputter, add the chopped chilly. After half a minute, add onions and saute until they turn translucent. Add garlic and fry for a minute. Add fresh coriander, coconut, turmeric powder, tamarind juice, salt and sugar. Bring to boil. Add two cups of water and let it boil. Pour in the gram flour in parts, stirring continuously. Cover the pot and cook on low flame for about 8-10 minutes. Turn off the heat. Glaze with ghee and serve hot with chapati or baakri (jowar bread).

Baba Ganoush

We were cooking a continental dinner for a casual gathering with friends. On the menu, there were falafel pita wraps and spaghetti with veggies! The Mediterranean touch to the menu gave my hubby the craving for Baba Ganoush! Now this was something I had not tried before and was obviously nervous. Moreover, it was after work and I had not much time for a trial run. I looked up a quick recipe and tweaked it to my style.

Preparation time: 20 min
Cooking time: 25 min
Difficulty level: easy
Serves: 4

Ingredients:

Eggplant: 1 large
Tahini: 1/4 cup
Garlic: 3 cloves (minced)
Lemon juice: 1/4 to 1/2 cup
Cumin powder: a pinch
Salt: to taste
Extra virgin olive oil: 1 tblsp
Fresh parsley: 1 tblsp (finely chopped)
Kalamata olives: 1/2 cup (sliced or whole)

Procedure:

Make small slits in the eggplant with a sharp knife. Bake the eggplant in a preheated oven at 375F or microwave  it for about 5-7 minutes until it is cooked and the skin chars out. You can also choose to cook it on a flamed stove to get that burnt taste, turning it frequently! Keep aside and let it cool. Peel the skin off and transfer the eggplant to a bowl; mash it using a fork until it is of a semi-paste consistency. Add tahini, minced garlic, lemon juice, cumin powder and salt. Mix well. Even it out in the bowl using the back of a spoon. Drizzle olive oil and garnish with parsley.

I must flaunt it - it was a SUPER HIT. Every bit of it vanished that night!!!