WANT TO TRY SOMETHING NEW?

My Surprise !!

Hello friends..you may look at this and think what am I posting..but I feel I must share my surprises and my good times with you guys.

Last night I went home and had this big, heavy beautifully packed box sitting at the hallway of my house..and could not believe that it was for me…and a gift!!!It’s not Christmas…not my birthday!! I opened the letter and lo..what it said..I won a price for a radio (Premier Christian Radio) competition I entered weeks ago.

It was a Tilda rice competition and I entered by giving in my own recipe .The first 2 winners get a dinner set and the next 10 get 10 kgs of rice. I had forgotten about it ....and obviously you have guessed…I won a 12 piece dinner set..amasing…I’m so happy …wow!! Thanking God he lifted my low spirit of the past few days..amasing how God encourages!!

Here’s the recipe for you guys to try…no copyrights reserved feel free to add you combinations and let me know what you think. By the way eggplant/Aubergine is the Indian Katrikaai.

Eggplant/ Aubergine Rice

Ingredients:
1 1/2 cup rice (300 ml)
2 Tbsp of Olive Oil
2 red chillies
200 gms onions
200 gms aubergine
1 1/2 tsp mustard
1 tsp cumin seeds
4 cloves
4 cardamom
3 cm length cinnamon
1 inch fresh ginger chopped fine
2 fresh garlic cloves chopped fine
Salt to taste
15 curry leaves
1tsp Turmeric Powder
1tsp coriander powder
Rub salt and turmeric powder, and coriander powder on the aubergine. Keep aside for half hour and then shallow fry and keep aside.

Heat oil in a frying pan and fry mustard seeds, ginger, garlic, cumin seeds, cloves, cardamom and the cinnamon bit. Add chopped onions and fry till golden brown. Add chopped red chillies and Tilda rice and some more olive oil and just stir till the rice is coated with oil. Add Salt and ¼ tsp of turmeric and the necessary quantity of water for the rice to cook and leave it in low flame for the rice to be cooked. When the rice is nearly cooked add the cooked aubergines and mix and leave it to cook for a few minutes.


Empty the contents from the pan into the tray garnish with curry leaves - mix well and serve.

.