Katirikkai Pirattal - Spicy Eggplant

There are variety of pirattal recipes out there. Pirattal dishes are dry curried dishes cooked with very little (if any) liquid and tends to keep longer. It could be either vegetarian and non vegetarian dishes. I was taking stock of my pantry and chanced on a few jars of tomatoes that I had canned last summer. I have been enjoying them in various dishes all winter and have yet to buy canned tomatoes from the store :) Can't wait to do it again this year!

I have used small purple eggplants (of the Chu Chu hybrid which is also known as Indian eggplant) for this recipe. Japanese eggplant would make a fine substitute. Both of the varieties are delicate and sweet, in this case the Japanese variety would be sweeter. Frying the cut eggplants helps hold its shape.


If using fresh tomatoes, score the bottom of tomatoes and plunge into hot water for a minute. The skin will easily slip off then proceed with the recipe.

Spicy Eggplant
6 small eggplants - washed and quartered
1 cup tomato - pureed
2 tb minced ginger
4 garlic cloves - minced
4 tb vegetable oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
4 small shallots - minced
salt to taste
1 tsp chilli powder/cayenne powder
1/4 tsp turmeric powder
1 tb coriander powder
3 curry leaves - optional
3 green chillies

Wash and quarter eggplants.
Heat 2/4 tablespoons of vegetable oil and saute eggplant quarters in a single layer until brown on all sides and set aside

While eggplant is browning, puree tomatoes with minced ginger and garlic.

Using the same saute pan that you used to brown eggplant, heat 2 tablespoons of oil on medium heat and saute minced shallots, curry leaves, whole green chillies, cumin seeds and black mustard seeds. Once the spices start to pop, add in coriander powder, chilli powder, turmeric powder and a pinch of salt and saute for a few seconds. Pour in pureed tomatoes and stir well. Adjust seasonings and add in cooked eggplants. Stir gently and cook covered on medium heat until the mixture looks dry - this could take around 6 to 8 minutes. Serve with hot steamed rice or roti. This side dish serves 4/5.

Mango & Passion Fruit Mess

I was at our local grocery store and saw that passion fruits were in season. This subtropical fruit is native to South America. The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be eaten raw, made into juice, cocktails and desserts.



I recently came across this recipe in one of my favourite magazine and it is a nice twist to the more traditional rendition of the Eton Mess. Strawberries are usually the fruit of choice for this dessert . This version is a quick way to enjoy dessert especially with the help of Trader Joe's Vanilla Meringues. Whip, crush , chop, puree and you have dessert :)

Are you inclined to make this but not in the mood to whip up a batch of meringues? What is your favourite quick dessert? Leave a comment and I will pick one lucky person to send a batch of vanilla meringues ( Trader Joe's finest) .




Mango & Passion Fruit Mess - Delicious magazine
2 ripe mangoes
300 ml cream
1 tsp pure vanilla extract
2 tbs confectioner's sugar- sifted
6 medium meringues - crushed
4 passion fruits - pulp


Peel and chop one mango and set aside. Peel and puree the other mango in a blender till smooth and set aside.

Whip cream with pure vanilla extract and confectioner's sugar until thick and then add the crushed meringues.


To assemble:
Layer mango puree, crushed meringue and cream mixture and top with chopped mango and passion fruit pulp in a glass. Serve immediately. Serves 4.

Blood Orange Olive Oil Cake

It seems to be the tail end of blood orange season around here. The season usually kicks off with a blood orange costing around $1.99 ( at Whole Foods). Now it is 50 cents each at my local A & P. I could not resist the crimson fleshed beauties and knew exactly what I will be making with it once I returned home. I had came across this olive oil cake in the dining section of the New York Times and have been wanting to give it a try.



I adore stir and pour recipes for cakes. Don't get me wrong, I lurve my Kitchen Aid mixer but sometimes I just want a bowl and a sturdy whisk for my cake. Don't be fooled by the simplicity of this cake. The flavours seem to really come together the next day. The leftovers made my dear friend RR very happy! You could also give this Semolina Cake topped with Candied Blood Orange Slices a try!


Blood Orange and Olive Oil Cake - NT Times
I used a light tasting olive oil for this recipe.

3 blood oranges
1 cup granulated sugar
plain yogurt
3 large eggs
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking powder
1/4 tsp salt
2/3 cup olive oil


Grease 9 by5 loaf pan and set aside. Preheat oven to 350 degrees. Sift flour, salt, baking powder, baking soda and set aside.

Preparing blood oranges : Grate zest from 2 blood oranges and place in a bowl with granulated sugar. Mix well with a whisk.

Cut 2 oranges into segments ( remove the skin first) and chop into 1/4 inch pieces.

Juice the remaining orange and combine with yogurt to make it 2/3 cup of orange-yogurt liquid.

To make cake :
Mix orange-yogurt liquid and orange zest scented granulated sugar in a large bowl. Whisk in 3 large eggs until well combined. Whisk in dry ingredients to wet ingredients. Fold in olive oil a little at a time using a spatula. Lastly fold in chopped orange pieces.


Pour in prepared pan and bake in the middle of the oven for 55 minutes or until a cake tester comes out clean.