Recipes by Kanthi Narayanan

 Egg Plant Parmesan

Vaangi Baath

Home made Spagetti Sauce

Ingredients :
Ripe plum tomatoes – 20 – cut into small cubes & then put thru a blender to make a sauce
Fresh garlic - 6 pods – chopped
Fresh Basil leaves – 1 bunch – chopped
Red pepper flakes – 2 tea spoons
Salt – to taste
Olive oil – 4 oz.

Method :
Heat 1 oz. of the oil for one minute. Add garlic & fry until golden. Add the tomato sauce & the rest of the oil and let boil until it starts to thicken. Add salt, pepper & the basil and simmer on low heat for about one hour, stirring often.

Eggplant Parmesan

Brinjal Contest entries by Kanthi Narayanan

Ingredients :

Eggplant – one - 6 inches long, 2 inches thick & firm
All Purpose Flour (Maida) - 3 table spoons
Eggs – 3 beaten OR Milk - 1 Cup
Bread crumbs – ¾ cup approximately - mixed with red pepper powder
Olive oil – ½ inch height in medium size frying pan
Spaghetti sauce ** see below
Mozzarella cheese – ½ pound grated
Garlic powder – 1 tea spoon
Oregano powder – 1 tea spoon
Red pepper flakes – 2 tea spoons

Method :
Wash & peel eggplant and cut into half, horizontally. Cut each half into thin slices. Dip each slice into the flour, then the egg or milk and coat it thickly on both sides with bread crumbs. Fry to a golden brown in olive oil. In an oven safe dish, pour spaghetti sauce - about ¼ inch height. Sprinkle the spices into the sauce & mix well. Place egg plant slices in a single fold. Put cheese on each slice & top with another eggplant slice. Pour more sauce over the entire pan and bake fully covered with aluminium foil, in a preheated 350 degree oven for 30 minutes (or until cheese has melted). Remove from oven & let sit for 10 minutes on counter. Serve with spaghetti & garlic bread.

Vaangi bath by Kanthi Narayanan

Brinjal contest entries by Kanthi Narayanan

Ingredients :
Brinjal - 6 firm cut into 1' pieces vertically
Rice - 1/2 cup
Salt - 1 teaspoon
Dhaniya seeds - 2 tablespoons
Kadale paruppu - 1 tablespoon
Red chillies - 2 big
Cinnamon - 1/2' piece
Cloves - 2
Dry Cocoanut - 1 tablespoon
Kariveppilai - 6 leaves
Oil - 4 tablespoons
Mustard seeds - 3/4 teaspoon
Peanuts - 1 tablespoonTurmeric - 1 teaspoon

Method :
Saute ingredients in BOX in a little oil to golden brown. Cool and make a coarse powder. Set aside. Saute the brinjal in oil with 1/2 teaspoon salt until cooked. Cook rice (not too soft). In a little oil, make seasoning with mustard seeds & peanuts, add the rice, rest of salt, brinjal, masala powder & turmeric powder and mix well but gently.

Tip: Thin green brinjals are the best for this recipe.