Sunburst

                                        A call to create

On a bright sunny afternoon

The Very Versatile Eggplant

Versatile because it can be enjoyed in so many ways - fried, grilled, curried or pureed into a dip. It also happens to be a healthy vegetarian option - low in calories and high in fiber.

So here is a simple recipe that can be had as a side dish or on a toast topped with avocados.

Ingredients                                            

1 eggplant washed and dried
1 tablespoon cornmeal
2 tablespoons cornstarch
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1 tablespoon chopped cilantro (or any other herb of your choice)
2-3 tablespoons cooking oil

Method

Remove the ends of the eggplant. Cut crosswise into 1/2 inch slices. Sprinkle 1/2 teaspoon of salt on the slices and let them sit on a colander for about 15 min. This removes the moisture and bitterness from the eggplant.

Mix cornmeal, cornstarch, salt, pepper, paprika and the herbs. Pat dry the eggplant slices with a towel. Coat each slice in the cornstarch mixture evenly and set aside.

Warm a flat bottomed pan and shallow fry the slices until golden brown on each side. To finish the dish, place the slices on a baking tray and broil them on low for about 10 min until you hear them sizzle.

Enjoy!!

Option 1 -

Option 2 -

Toast a slice of bread and top it with finely chopped spinach, a few slices of avocado and some shredded purple cabbage. 
A colorful toast!!

Crispy Spicy Tofu

Ingredients

16 oz extra firm tofu cut into cubes
2 tablespoons cornstarch
1/8 teaspoon black pepper
1/8 teaspoon paprika
1/4 teaspoon sesame seeds
salt to taste
2 tablespoons cooking oil

Method

Drain as much liquid as possible from the tofu. One way of doing this is by keeping the slab of tofu between two plates for about half hour and intermittently draining the liquid. Next pat the tofu dry and cut it into cubes that are at least 1.5 inches long. 

Mix the cornstarch, salt, pepper, paprika and sesame seeds. Dip each cube of tofu into the cornstarch mixture coating it evenly on all sides and set it aside. 

Heat a pan with the oil. Put the cubes one by one into the oil and let them get golden and crisp on their sides before turning them gently on the other sides. 

Serve them warm as a side dish or an appetizer.

Enjoy!!

A quiet little flower

Somewhere among the pages

lies a quiet little flower 

its petals of fiery shades

and a hint of summer

Mung Bean Sprouts

This post is a continuation of my last one on sprouts. I sprouted mung beans a few days ago and decided to stick with it for the long haul for 2 reasons - they are nutritious and so easy to sprout. 

I've posted these pictures for those who want to get started on sprouting. I can just say it gets easier with each try and it feels so good to watch something grow in a jar on your kitchen counter top.

Note - Wash hands and use clean kitchen equipment for sprouting. It's best to cook them before eating and try to consume them as soon as possible. Please refer to my last post for the benefits of sprouting.