Tag Archives: vegetarian

Baiganee (Diwali Pt3)

Baiganee (eggplant fritters) is a very popular street snack in Trinidad. These eggplant fritters are a usually prepared around the time of Diwali and other treats like Aloo Pie, Doubles, Saheena, and Pholourie. Accompanied with a dipping sauce such as Tamarind or Mango chutney. To make this savory snack I’ll have the ingredients and steps posted below.

Ingredients

1 Large-sized eggplant

1 tsp Salt (For soaking eggplant slices)

1/2 cup All-Purpose flour

1 cup Split Pea powder

1 tsp Baking Powder

1/4 tsp Tumeric (Haldi) powder

1/4 tsp Salt (For Batter)

1 tbsp Green Seasoning

1 clove of Garlic

Pepper (optional)

1 1/2 cup of Water

2 cups Vegetable Oil

Directions

  1. Wash the entire eggplant and pat down dry using a paper towel.
  2. Slice eggplant 1/4 inch.
  3. Pre-soak slices of eggplant into a big container of water and add 1 tsp of salt. Have these eggplants soaking for about 1 hour. After 1 hour spread paper towel and pat down dry. Tip: While the slices are pre-soaking you can start preparing the batter.
  4. Get a medium-size bowl For the batter: 1 cup of split pea powder, 1/2 cup of All-Purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon tumeric of powder, 1/4 teaspoon salt, 1 tablespoon green seasoning, and grate 1 clove of garlic. Finely chop some pepper in the batter if you like the extra heat. (optional)
  5. You have all of these ingredients in a medium bowl and now you measure out 1 1/2 cups of water. Using a spoon or by hand mix everything well and you’re looking for a thick batter texture.
  6. Make sure the batter is thick and a little thin enough to cover both sides of eggplant slices.
  7. For frying: On the stove heat a medium-sized pot and adjust to medium-high heat. Add 2 cups of vegetable oil (add enough for deep frying). Create a little section for you to place baiganee after deep frying (Rest paper towel on a plate or in a small baking dish). The paper towel absorbs the extra oil after frying.
  8. Take the sliced eggplant and dip both sides into the batter. Then place them in hot oil for frying. Note: Don’t add too many slices into your pot this can change the oil temperature.
  9. Have each side cook for 1 minute. Every minute keep flipping until it’s golden brown. When it’s done frying take a skimmer or a tong, hold baiganee against the pot, and shake off excess oil.

Pineapple Bake

Here I have an interesting dessert recipe that you would want to try. Which consists of crushed pineapple, cheddar cheese, and original crackers. I know what you’re thinking “this recipe sounds weird”.  Pineapple bake has a buttery cracker crust sweetened with pineapple chunks and sprinkled with cheddar cheese. There are only three ingredients and no eggs. My mom introduced me to this recipe and Iโ€™ve made it a few times after that. Usually when Iโ€™m fasting for Indian holidays this a Go-To dessert that I always make. This Pineapple Bake recipe would leave everyone going for seconds!

Ingredients

1 can Pineapple chunks (20 oz)

1/2 cup White Sugar

3 tsp All-Purpose Flour ( Plain Flour )

1 cup Grated Cheddar Cheese

1/2 stick Melted Butter

1/2 cup Crushed Ritz Crackers Note: You could use similar to Ritz crackers

Directions

  1. Drain the pineapple chunks and save 3 tablespoons of the juice. Note: Out of the entire pineapple juice you would save 3 tablespoons for the mixture
  2. Mix sugar and flour in the reserved pineapple juice.
  3. Add pineapple chunks and cheddar cheese to the mixture.
  4. Pour the mixture in a greased baking dish.
  5. Top the mixture using crushed crackers and drizzle melted butter over it.
  6. Bake at 350 degrees for 20-30 mins.

Roasted Broccoli and Cauliflower

Iโ€™m pretty sure when the year started everyone has a New Years Resolution goal of eating healthy. Going out to the gym or as of now working out at home. Eating healthy is a vital part of staying fit and at the same time, you enjoy your food. I have a Roasted Broccoli and Cauliflower recipe that can go well with any meal. This recipe is very simple to follow and extra tasty. I know youโ€™re going to love it! 

Ingredients

 Head of Broccoli

 Head of Cauliflower

 Olive Oil (drizzle)

1 tsp of  Italian Seasoning

1 tsp of Steak Seasoning 

 Salt and Black Pepper (to taste) a pinch

Directions 

  1. Wash and cut vegetables into florets (remove the stem).
  2. Place them on a long baking tray with a drizzle of olive oil.
  3. Add the Italian and Steak seasoning to help give the flavor of the vegetables. After that add salt and pepper for taste.
  4. Mix everything together let the vegetables incorporate with the olive oil and seasoning.
  5. Preheat oven at 350 degrees and if you have a button that says Roasted you can use that button. If not, then the Bake button should work as well.
  6. During this time while the vegetables are in the oven you are looking for them to turn light brown. MAKE SURE TO KEEP AN EYE!
  7. After they are done take them out of the oven and allow them to cool for a few minutes. You can add grated Parmesan cheese on top (optional).

Makes: 10 minutes

Roasted Broccoli and Cauliflower

Veggie Flatbread Pizza

Pizza, in general, is an American favorite that includes various ingredients and many crusts styles. If you’re a pizza lover then I know you’ll like this pizza. Enjoying a flatbread pizza and watching a movie is my kind of thing especially on a weekend. I have made this flatbread pizza a few times already and decided to share it with you guys. With the use of delicious ingredients including a crispy flatbread crust, pesto sauce, juicy cherry tomatoes, sweet red peppers, spinach leaves, goat cheese, and topped with Mozzarella. All you have to do is layer the ingredients and pop it in the oven. Definitely perfect to serve for dinner parties and also for the entire family to enjoy!

Ingredients

1 pack of Flatbread Crust (14.1 oz) Sometimes there’s two flatbreads in one pack

1 jar of Pesto sauce (6.7 oz)

1 bag of Spinach leaves

1 Red sweet pepper

Goat Cheese log (4 oz)

1 Carton of Cherry Tomatoes

1 block of Mozzarella Cheese ( 8 oz)

Directions

  1. Layout the flatbread on a baking tray.
  2. Spread half jar of pesto onto the flatbread.
  3. Rinse and cut one red sweet pepper in half. Take half of the sweet pepper and cut vertically then layer on flatbread.
  4. Take a few cherry tomatoes (depending on how much you want). Rinse thoroughly and cut in half then spread on flatbread.
  5. Use half a bag of spinach leaves, rinse under running water, pat down dry using a paper towel, and spread spinach leaves all over.
  6. Cut the goat cheese into pieces and layer on flatbread (you could use the entire goat cheese log).
  7. Grate half (or the entire block) of Mozzarella cheese and top the flatbread pizza with it.
  8. Set oven at 350 degrees and then place the flatbread pizza in the middle of the oven. This should take 15-20 minutes to bake.
  9. During this time let all of the ingredients to warm through and allow all cheeses to melt.
  10. After the pizza is done, take out from the oven, and place it on top of the stove or countertop. Allow the flatbread to cool and you may cut into squares before serving.

Serving Size: One flatbread can cut four squares

TIP: Serving size depends on how big or small you cut them

Makes: 15-20 minutes

Veggie Flatbread Pizza