Pepper Bonanza

I know my previous Brinjal recipe does not strictly qualify as toddler food but with my little one turning two she is now eating what we do so I dont really have to struggle with coming up with something innovative for her. So my blog is gonna be henceforth just a collection of some of my favorite recipes. 

My hubby came home one day with a disappointing health report - borderline high cholesterol and very low anti-oxidants - with an advice from the doc to increase fruits and veggies intake. The fruits we usually eat are apples, pears, bananas and oranges. While oranges are great , the previous three got a thumbs down for their antioxidant properties. Colored fruits and veggies was the rule to remember and what better than the ever so colouful peppers.

I googled and came up with this wonderfully delicious recipe - again great with chapptis or nan.

Pepper Bonanza or Paneer Jalfrezi

Age when introduced: 2 yrs

View original recipe here. The original recipe calls for frying the panner cubes lightly in a bit of ghee or oil before adding it but I like to use them as they are - softer that way.

Ingredients 

1 cup Paneer (cubed)

1 cup Bell pepper/ capsicum

2 nos Onions

2 nos Tomato (chopped)

1 tsp Ginger (crushed)

2 nos Garlic (crushed)

1 nos Green chili (slit open)

½ tsp Cumin seeds

¼ tsp Turmeric

¼ tsp Red chili powder

2 tsp Coriander /dhania powder

¼ tsp Black pepper powder

¼ tsp Chole masala

½ tsp Salt (or to taste)

2 tbsp Oil

3 stks Coriander leaves (for garnishing)

1 tsp Ghee (for paneer)

Method

Heat oil in a pan, splutter cumin seeds and saute onions and bell peppers with green chilies. When it starts to brown on the sides, add the crushed ginger and garlic and fry till they loose there raw smell. Now add the tomatoes along with turmeric, red chili powder, coriander powder, black pepper powder and chole masala. Cover for few seconds to cook up the tomatoes, then keep frying till the oil releases. When the masala turns brown and thick, add the paneer pieces along with salt. Saute well to coat the paneer with the masala(should take about 2 minutes over medium flame). Garnish with coriander leaves and serve hot with chapatti or nan.

Peanutty Baingan Bhartha

Brinjal/Aubergine is one vegetable I never get right. Brinjals have a funny bitter taste that are difficult to get rid of in cooking. One view is to soak the cut pieces in salty water and drain well before cooking. Else, use a lot of oil to fry well. I have not used the first method successfully. And dont approve of the amount of oil used in the second method. The solution? Roast them! Roasted over an open flame or in the grill, brinjal flesh becomes deliciously soft and miraculously lose the bitterness. This is the only way I cook brinjals now and it is finger licking good - great with chappatis or nan.

View original recipe here. The only variation is the addition of peanut butter and I keep the spice level low keeping my 2yr old's taste in mind.

Peanutty Baingan Bhartha

Age when introduced: 2 yrs

Ingredients:

Baingan (Eggplant) – 3 medium (use the purple large ones rather than any other varieties)

White Onions – 2 large (chopped fine)

Tomatoes – 4 medium (chopped fine)

Garlic – 1 or 2 cloves 

Green chillies – 1 

Ginger – 1 cm x 1 cm piece grated

Jeera – 1 tsp

Curry powder – 1 tsp (Or use a combination of corriander powder and garam masala)

Choley masala – 1/2 tsp

Turmeric – ¼ tsp

Oil – 2 tbsp

Crunchy peanut butter - 2 tbsp (or u can use crushed roasted peanuts instead, but the p.b. adds a wonderful creaminess)

Salt to taste

Cilantro to garnish

Method:

Pierce the skin of the baingan several times with a fork. Rub some oil on them and roast it directly on the fire until the skin chars and the flesh is completely cooked. This works best when you have a gas stove. For those with smooth tops, like me, open the oven and grill it on high. Keep checking and turning when required. Once cooked, place it in a cold water bath and peel the skins off. It should come off easily. Now, just run your knife over the baingan randomly and cut it into small bits. Or use a masher.

Heat up the oil and add the jeera. Add the ginger and green chilly. Then add the onions and garlic. Once the onions are transluscent, add tomatoes. After the tomatoes are cooked, add the turmeric, curry and choley masala pwds. Add the chopped baingan and required salt. Let it cook together for another 4-5 minutes. Remove from heat, add the peanut butter and mix well. Garnish with cilantro and serve with hot rotis or nan. Yummy!