🔥 Authentic Baingan Bharta (Smoky Eggplant Mash)

🔥 Authentic Baingan Bharta (Smoky Eggplant Mash)

A rustic North Indian dish made by fire‑roasting eggplant, then cooking it with onions, tomatoes, garlic, chilies, and spices.

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Used Roasted eggplant in a can 796 ml = 29 oz

1 large roasted eggplant = 10-12 oz so used 2-2.5 x this recipe

Added paprika to make it darker

Added cumin and mild mixed curry

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🥘 Ingredients (for 2–4 servings)

• 1 large eggplant (baingan)
• 3–6 garlic cloves (some for roasting, some for sautéing)
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 green chili, chopped
• 1 teaspoon ginger, chopped or grated
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• ½ teaspoon turmeric (optional)
• Salt to taste
• 2–3 tablespoons oil
• Fresh coriander leaves for garnish

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🔥 Step 1 — Roast the Eggplant (for smoky flavour)

• Make 4–6 small slits in the eggplant and insert halved garlic cloves inside.
• Roast directly on an open flame, turning every 1–2 minutes, until the skin is fully blistered and the eggplant becomes soft (8–12 minutes).
• Let it cool, then peel off the charred skin and mash the flesh.

Tip: Roasting on open flame gives the best smoky flavour. Oven roasting works but is less smoky.

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🍅 Step 2 — Prepare the Masala

• Heat oil in a pan and add nigella seeds (optional).
• Add chopped garlic, ginger, green chili, and onions. Sauté until onions soften (don’t brown).
• Add tomatoes, red chili powder, coriander powder, turmeric, and salt.
• Cook until tomatoes turn soft and the oil begins to separate.

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🥄 Step 3 — Combine & Cook

• Add the mashed roasted eggplant to the masala and mix well.
• Cook for 4–7 minutes on medium heat, stirring occasionally.
• Optional: Add boiled green peas for a Punjabi variation.
• Finish with chopped coriander leaves.

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🍽️ Serve With

• Roti, paratha, naan, or even toasted bread.

Oven Roasted Mackerel with Lemon & Herbs

 

Oven Roasted Mackerel with Lemon & Herbs

This recipe uses simple ingredients that complement the rich flavor of the fish.

Ingredients: 

• 2 whole mackerel, cleaned and gutted (head on is optional)
• 1 lemon, thinly sliced, plus extra wedges for serving
• 4 tbsp olive oil
• A handful of fresh herbs (dill, parsley, rosemary, or thyme work well)
• 2-3 cloves of garlic, minced (optional)
• Salt and freshly ground black pepper to taste 

Instructions: 

1. Prep the oven and fish: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and lightly oil it to prevent sticking. Rinse the mackerel under cold water and pat dry with paper towels.
2. Season the fish: Make two or three shallow diagonal cuts (slashes) on both sides of each fish; this helps the flavors penetrate. Rub the inside cavity and the outside skin generously with salt and pepper.
3. Stuff the cavity: Stuff the cavity of each fish with the lemon slices and fresh herbs. You can also add minced garlic here.
4. Add oil and bake: Drizzle the outside of the fish with the olive oil. Place the prepared mackerel on the lined baking sheet.
5. Cook: Bake for approximately 20-25 minutes. The fish is cooked when the flesh near the bone is opaque and flakes easily with a fork, or when the eyes have turned white.
6. Serve: Carefully transfer the fish to a serving platter using two spatulas. Squeeze fresh lemon juice over the hot fish and serve immediately with additional lemon wedges. 

 

Baked Mackerel Fillets

 

INGREDIENTS   

 2 mackerels

4 slices lemon

4 garlic cloves

1 tsp granulated garlic

1 tsp salt

1 tsp smoked paprika

2 tbsp olive oil

1/2 tsp ground pepper

INSTRUCTIONS   How to cook mackerel fillets

Preheat the oven at 350 degrees. Prepare the mackerel, wash it well, scatter it well with pepper and salt. Season it with the mixture of spices: smoked paprika, granulated garlic, and olive oil.

Place the fillets on a baking tray covered with parchment paper. Place the fish fillets with the skin up, it will get golden and will keep all the juices inside. Slice a lemon and put it under the mackerel fillets. Crush some garlic cloves and also add it to the lemon slices.

 Place the baking tray in the preheated oven for about 20 minutes. Let it rest at room temperature for about 10 minutes.

Cranberry Apple Sauce

 Ingredients

12 oz bag frozen cranberries

• 2-3 medium apples (Granny Smith, Fuji, or Honeycrisp work well), peeled, cored, and chopped
• 1 cup liquid (water, apple juice, or orange juice)
• 1/2 to 1 cup sugar (white or brown, to taste) or maple syrup(I used 1/2 cup
• 1 tsp ground cinnamon (optional)
• Pinch of salt
• 1 tbsp lemon juice or orange zest (optional, for brightness) 

Instructions

1. Combine ingredients: In a medium to large saucepan, combine the frozen cranberries, chopped apples, liquid, sugar, and optional spices/zest.
2. Bring to a boil: Stir the mixture well and bring it to a boil over medium heat.
3. Simmer: Reduce the heat to low, cover the pot, and simmer for 20–30 minutes, stirring occasionally. The apples should become soft and the cranberries will burst open.
4. Mash: Once the fruit is tender, remove the pan from the heat. Use a potato masher or the back of a wooden spoon to mash the mixture to your preferred texture.
5. Cool and store: The sauce will thicken significantly as it cools. Let it cool completely before serving, then transfer to an airtight container and store in the refrigerator for up to a week. 

This simple sauce is perfect as a side dish for meats like pork or turkey, as a topping for desserts, or enjoyed on its own. 

Simple Glaze

 A simple powdered sugar glaze is ideal for fruit bread, providing a light finish that hardens as it cools. The key is the ratio of powdered sugar to liquid; more sugar creates a firmer icing. 

Ingredients

• 1 cup powdered sugar, sifted
• 2-3 tablespoons milk, water, or a complementary fruit juice (e.g., orange or lemon juice)
• ¼ teaspoon vanilla extract (optional, or use another extract like almond) 

Instructions

1. Combine Sift the powdered sugar into a medium bowl to remove any lumps.
2. Mix Add 2 tablespoons of your chosen liquid and the vanilla extract (if using).
3. Whisk Whisk the mixture together until it is smooth.
4. Adjust Consistency Lift the whisk or a spoon to check the consistency. For a thicker icing that holds its shape well, use less liquid. For a thinner, more translucent glaze, add the remaining liquid one teaspoon at a time until the desired consistency is reached. The glaze should fall in a smooth ribbon from the whisk.
5. Apply Immediately pour or drizzle the glaze over the cooled fruit bread. Applying it while the bread is slightly warm (but not hot) helps it set correctly.
6. Harden Allow the icing to set and harden at room temperature for 20 to 30 minutes, or until completely firm. 

Tips for Success

• Sifting is key for a smooth, lump-free glaze.
• Flavor variations can be achieved by using different extracts or fruit juices. Orange juice and zest work well with fruit breads.
• Work quickly, as this type of icing starts to harden once exposed to air. 

Pumpkin Pie Dairy Free

Dairy Free Pumpkin Pie 

Filling

• ▢3 large eggs
• ▢15 ounces pumpkin puree (or 2 cups fresh pumpkin puree)
• ▢1 cup full fat coconut milk*
• ▢1 teaspoon vanilla extract
• ▢¾ cup light brown sugar
• ▢½ teaspoon sea salt
• ▢1 teaspoon ground cinnamon
• ▢1 ½ teaspoons pumpkin pie spice

Creamy Chicken Gnocchi Soup with Spinach

Creamy Chicken Gnocchi Soup with Spinach

Ingredients

2 tablespoons butter or olive oil

1 large yellow onion diced (about 1.5 cups)

2 large carrots diced (about 1.5 cups)

2 ribs celery plus leaves if available, diced (about 1.5 cups)

1 teaspoon dried thyme or 1 tablespoon fresh

1 teaspoon dried oregano or 1 tablespoon fresh

2 cloves garlic minced

1/4 cup all-purpose flour

4 cups chicken stock/broth preferably low-sodium

16 oz. potato gnocchi store-bought or homemade

2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken

2 cups roughly chopped fresh spinach (about 5 oz.)

1 cup half and half or whole milk, or heavy cream

1 cup grated parmesan cheese (about 3 oz.)

kosher salt and black pepper to taste

Instructions

In a large heavy pot or Dutch oven, melt the butter (2 tablespoons) over medium-high heat. Add the diced onion (1), diced carrots (2), diced celery (2 ribs), the thyme (1 teaspoon), and the oregano (1 teaspoon). Stir to coat in the butter and sauté until vegetables are softened and browned, stirring occasionally, about 5 minutes.

Add the minced garlic (2 cloves), stir, and sauté until fragrant (about 15-30 seconds).

Add the flour (1/4 cup) and stir to coat the veggies. Cook for about 1 minute, stirring frequently.

Pour in the chicken broth (4 cups) and stir to scrape up any stuck-on bits on the bottom and make sure all the flour is dissolved. Bring to a gentle boil.

Add the gnocchi (16 oz.) and simmer uncovered for about 3 minutes, until gnocchi are cooked and start to float to the top.

Stir in the cooked chicken (2 cups), chopped fresh spinach (2 cups), half and half (1 cup), and grated parmesan (3/4 cup). Continue heating and stirring frequently until spinach is wilted, cheese is melted, and chicken is heated through (about 3 minutes).

Season with kosher salt and black pepper to taste. Serve.

Notes

For a vegetarian version, use veggie chicken strips or tofu, diced, seasoned and cooked in air fryer

For a gluten-free version, make sure to use gluten-free flour and gluten-free gnocchi.

For a lower-carb version, use cauliflower gnocchi and skip the all-purpose flour/roux step (the soup will be thinner).

For a lighter version, use milk instead of half and half, 1/2 cup of parmesan, and chicken breast meat.