Baked Cabbage Kofta and Eggplant in Tomato sauce

I’ve started making baked dishes since last year and I’m slowly growing an affinity towards it. You may ask why? Well for the obvious reasons… it is a healthier option as it requires less oil compared to cooking (for many recipes), saves time (I can keep the ingredients for baking and watch my tv show or do other chores) and gives the dish a very unique taste – be it fish, meat or vegetable 🙂

Talking about vegetables, let me tell you I have always been a chicken and meat lover. I can literally count days when there was no chicken or meat in my meals. Even on days I didn’t have company, I remember going to my favorite restaurants alone to enjoy the dishes I like the most 😀

However, with time I’ve realized that having vegetables is important for one’s diet and nowadays I try to balance it out by cooking vegetables as well at home! For this dish, I baked cabbage along with potato, corn and some sauces and herbs. I also had some eggplant in the fridge and so I cooked them separately with tomato sauce and a few other ingredients. After cooking for the last few years, I’ve realized that vegetarian food could also be very tasty if prepared with the right ingredients and in the right way 🙂

Have a great weekend and hope it’s accompanied with good food 🙂

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Preparation Time: 30 minutes (all inclusive)

Cooking Time:

Baked Cabbage Kofta – 40 minutes (including baking time)

Eggplant in Tomato sauce – 15 minutes

Serves:

Baked Cabbage Kofta – Around 4 to 5

Eggplant in Tomato sauce – 2

Ingredients:

For the Baked Cabbage Kofta

Olive oil – 1/4 tablespoon + 2 teaspoons (for brushing)

Cabbage – 1 medium, chopped

Corn – 1/4 to 1/2 cup

Ginger and garlic paste – 2 to 3 teaspoons

Cumin powder – 1 teaspoon

Dried Parsley leaves – 1 teaspoon

Chili Lime powder – 1 teaspoon

Potato – 4 medium, boiled, skin peeled and mashed

Salsa – 1 tablespoon

Salt – to taste

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For the Eggplant in Tomato Sauce:

Olive Oil – 1 tablespoon

Eggplant – 4 small, cut into discs

Tomato sauce or puree – 2 tablespoons

Sesame seeds – 2 teaspoons

Onion – 1 medium, sliced

Lemon juice – 2 teaspoons or as per preference

Coriander leaves – 1 tablespoon, chopped

Water – 1/2 cup

Salt – to taste

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Baked cabbage:

Step 1: Heat olive oil in a pan. Add the ginger garlic paste followed by the chopped cabbage. Cook for around 3-4 minutes.

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Step 2: Add the cumin powder, dried parsley leaves and chili lime powder. Follow by adding the corn, mashed potatoes and salsa. Add some salt for  taste. Mix well and cook for another 2-3 minutes. Transfer the mixture to a big bowl and let it cool for some time. Meanwhile, preheat oven to 180 degrees C for 10 minutes.

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Step 3: Make small balls or squares (shape it as per your preference) from the above mixture. Brush each of them lightly with some olive oil. Place them on an oven tray covered with aluminium foil. Bake for around 20-30 minutes at 180-200 degrees C until you get a nice golden brown kofta.

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Eggplant in Tomato Sauce:

Step 4: While the koftas are being baked, heat another tablespoon of olive oil in a pan. Add the onions and eggplant. Cook for 3 minutes or so until the it is soft and starts changing its color.

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Step 5: Add the tomato sauce or puree and mix well for another minute. Add the sesame seeds and coriander leaves. Add 1/2 cup of water after few seconds. Cook for another 5 minutes or so until you have the desired consistency. Transfer to a serving bowl.

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Check your koftas now. Once they are done, transfer to a serving dish.

Step 6: Serve both koftas and eggplant hot with fresh bread of your choice.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Tofu by the beach

When I sat down to write this post, I was thinking about the last 10 years of my life! Who knew I would start writing a food blog? Who knew that I would even start to enjoy cooking? If you had asked me even around 5 years ago, although I loved food, I was far away from cooking. Only after I came to Singapore I was exposed to all the different cuisines and it evoked a curiosity every time I went to any restaurant – ‘Wow this is yummm! How did they cook it?? What spices/herbs have they used?’ And soon enough I felt the desire to cook tastier meals and discovered that cooking good food at home doesn’t necessarily have to involve hours of cooking or hundreds of ingredients 🙂

If you think about it, there are several dishes which can can be put together very quickly with things you have at home or commonly find in stores, which makes each meal, each day, a happy event 🙂

I had a box of tofu in the fridge along with some vegetables and it gave me an idea – what if I use Tofu and cooked it in a different style? So today’s recipe is a  quite a unique combination of tofu and middle eastern style of cooking!  Although the combination  is different, you won’t be disappointed at all with the end result 🙂

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Preparation Time: 25 minutes

Cooking Time: 35 minutes

Serves: 4

Ingredients:

Olive oil – 3 tablespoons

Tofu – 300 g, crumbled

Eggplant – 1 medium, cut into 1.5 to 2 inches long pieces

Carrot – 1 medium, cut into 1 inch long pieces

Onion – 1 medium, chopped

Garlic – 4 to 5 cloves, cut into horizontally into pieces

Feta Cheese – 80 g Raisins – 1.5 to 2 tablespoons

Walnuts – 1.5 to 2 tablespoons

Spice Mixture – Mix 1 teaspoon each of turmeric powder, chili powder, coriander powder, cumin powder, cinnamon powder, crushed cardamom and ground pepper to make the spice mixture

Coriander leaves – a handful, chopped

Salt – to taste

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Step 1: Heat 2 tablespoons of olive oil in a U-shaped vessel or pan. Add the spice mixture, onion and garlic. Mix well and cook for 2 minutes. Pic 5

Step 2: Add the eggplant and carrot and cook for another 5 minutes until the eggplant and carrots have softened.

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Step 3: Add half of the crumbled cheese and mix well (do not cook for more than a minute). Add salt as required. Turn off the stove. The eggplant mixture is ready.

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Step 4: Preheat the oven at 175 degrees for 10 minutes. Take an ovenproof dish and grease it with the remaining 1 tablespoon of oil. Arrange the cubed tofu neatly on the ovenproof dish side by side. Spread the eggplant mixture to uniformly cover the tofu. Sprinkle rest of the crumbled cheese on top. Squeeze in a few coriander leaves in between if you wish (do ensure that the tofu doesn’t break in doing so).

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Step 5: Place the dish in the oven and bake it for around 20 minutes (until the tofu has browned lightly). Garnish with few more coriander leaves (optional) and serve hot as a standalone dish or with bread. A few tips:

  • You can use cottage cheese (paneer) if you don’t have tofu.
  • Add almonds or other nuts too as per your preference.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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