Food

aubergines/curry


Written by Aiste ꕤ

Shon Mehta once said: “Never underestimate the power of good food. Eating delicious food can be a life-changing experience.”

But really, food is one of the biggest joys in this life. Besides being one of our basic needs, it is an important part of every culture and history, family gatherings, celebrations. No matter the circumstances, we always want to eat well. I do think about it a lot. It’s so interesting how every single person has their own relationship with food. For some it’s the most important part of the day, some associate cooking and eating with spending quality time with their loved ones, for some – making food is the hobby.

It’s been quite a long time since our food section was updated. As September is approaching, meaning the new academic year as well, my new ideas for student recipes are coming again. It’s interesting to think how much my relationship with food has changed throughout the years. Not only the way I feel about it, but daily habits as well. When I realised how important vegetables are for me, I had zero knowledge about what to do with them. Once I started exploring, I found out how many amazing things you can prepare: from simple salad to stews or stir fries. Therefore, today I’m sharing two of my all time favourite meals. What I love is that they’re a bit more interesting and creative, but are easy enough to be prepared by almost anyone, no matter the cooking skills you have.

Sweet and Sour Aubergines

I’ve always loved aubergines and it has been my favourite meal to order in any restaurant. Lately I started making them myself and they turn out absolutely delicious!

  • I usually use one big aubergine cut into small strips.
  • To make aubergines crispy, you can roll them in corn starch (4-5 spoons) mixed with 2 egg whites.

For a sweet and sour sauce I use:

  • 2 carrots
  • Garlic (5 cloves)
  • Brown sugar (5 spoons)
  • Balsamic vinegar (1 spoon)
  • Apple vinegar (2 spoons)
  • Soy sauce (5-6 spoons)
  • Corn starch (1 tablespoon)

How to make:

  1. Fry your carrots a bit so they could remain crusty. Add garlic and fry it for several minutes. Then add brown sugar, vinegar, soy sauce and stir the sauce until the sugar melts.
  2. Mix the starch with a half cup of water and add it to the sauce. Put the sauce aside.
  3. Fry oil in a deep pan.
  4. Put your aubergine strips into the bowl with the starch mix.
  5. Add them to the pan one at a time. Fry them until they are crusty on both sides.
  6. When they’re done, put them aside on the kitchen paper.
  7. When all of the aubergine pieces are ready, mix them with the sauce. Done!
IMG_4989[846].jpg

I usually eat them with rice and garnish it with spring onions.





Chickpea curry

I’ve always loved cooking stews, currys or something where I don’t have to think much and can just put everything I have. I developed my love for curry last year and wanted to find some inspiring ideas, as I had no clue how to make it. I once found a ckickpea curry recipe on the Tasty app which I later combined with some other ideas I found on the Internet. It didn’t take long until it became one of my favourite meals!

Ingredients:

  • Red Onion
  • Garlic (2 cloves)
  • Coriander Powder (1 tbsp)
  • Cumin (1 tbsp)
  • Turmeric (1tbsp)
  • Chilli flakes (1-2 pinches; depends on how spicy you want it to be)
  • Salt
  • Ginger (4-5cm piece)
  • Tomato (chopped, 4)
  • Lentils (4 tbsp)
  • Coconut milk (250ml)
  • Broccolli (1)
  • Chickpeas (1 can)
  • Spinach 100g
  • 1 lime
  • Dried curry leaves

How to make:

  • Fry garlic and onion in a deep pan.
  • Add the lentils, the tomatoes and all of the spices, salt and ginger. Fry it for several minutes.
  • Add coconut milk, cover and simmer for about 20 minutes (it takes time for lentils to get tender)
  • Put broccolli, stir everything. Cook it for another 5 minutes.
  • Add chickpeas, spinach and lemon juice and cook for another 5 minutes until spinach become wilted. Done!
  • I usually eat it like that, you can add coriander to taste.

I hope you‘ll find it useful and TASTY.

See you soon!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s