Khichdi, or Khichari 

(Red Lentils & Rice)

This is a nourishing Indian comfort food. I made plain masoor dal/red lentils (which turn yellow), to test out the Instant Pot. I did add some chunks of fresh ginger, to help make the dal lighter. After the dal finished cooking, I stirred it, as someone had advised, and the dal just fell apart. (For me, this is great, as this is exactly what I need, for health reasons.) Next, since that worked out nicely, I made some rice separately (on the stovetop), and flavored it with a simple tempering of oil turmeric, and cumin seeds. I did also add salt, at some point. For a meal, I mixed dal with the rice, for Khichdi, and accompanied it with yogurt. Normally, dal and rice are cooked together in this dish, and I'll probably do that next time. For this time, though, I was happy to have it like this.

Sandwich of 

Steamed Carrots 

& Paneer (Indian cheese)

The sandwich is seasoned with salt and dried Italian herb seasoning. This was a nice way to use leftovers, for a quick and nourishing meal.

Devil's Food Chocolate Bundt Cakelets

Throwback to May, and Devil's Food Chocolate Bundt Cakelets, for #nationalbundtday.

Melitzanosalata 

(Greek Eggplant Dip)

This is based on the recipe of Mia Kouppa. Here, it's featured on toast. I managed to get a quick pic, as I didn't think my other pic did justice to it. (Please see the last post, if you would like more details.) This is another dish that just gets better the next day. I noticed that it's actually a little sweet; I'm not sure if that's from the roasted eggplant, or the roasted onion. I like it on toast, and also mixed into rice.

Mia Kouppa Facebook

Mia Kouppa Website, Eggplant Dip (Melitzanosalata)

Melitzanosalata 

(Greek Eggplant Dip)

This was based on the recipe of Mia Kouppa. I had this on my "to-do" list, and eggplants were on sale at the supermarket recently. I bought two, and decided to roast both in the oven at the same time. The smaller one became this dip.

I used dried Italian herb seasoning, in place of the dried Greek oregano and fresh parsley, as that's what I had. I used lemon juice instead of vinegar, as vinegar in something like this isn't good for me. The most problematic was the garlic included in the recipe; garlic, much of the time, isn't very good for me, so I never cook with it. Normally, I just leave it out, and it's not a problem. However, this time, it seemed an integral part of the dip. Then I thought, Why not roast an onion? So, I wrapped a small onion in foil, and put it on the same baking tray as the eggplants. Part of that onion substituted for the garlic.

I decided to bake the dip, after it was all together. I oiled the dish first, added the dip, then added a thin layer of oil, before putting it on a baking tray at 375 F for 10-20 minutes. (I didn't record the time.) This is what I always do with Hummus, too, whether I make it or buy it at the store. The more cooked things are, the better they are for me. Anyway, I liked this dish, and I liked it even more the next day! There's so much flavor. It's nice to have another eggplant recipe for those times that eggplants are on sale.

Mia Kouppa Facebook

Mia Kouppa Website, Eggplant Dip (Melitzanosalata)

Hazelnut Cake, 

Greek-style

This is based on the Walnut Cake (Karydopita) of Mia Kouppa. When I mentioned that I don't like walnuts (I wish I did! 😄), Mia Kouppa kindly advised that I could try using hazelnuts, instead, for a different kind of cake. I had some ground hazelnuts in the fridge, and so, cake it was. The directions were easy: just mix everything together!

The baked cake is soaked in a syrup, and left to cool. When I went to taste it in the evening, I was a bit nervous that maybe I'd added too much lemon juice to the syrup. I've mostly used hazelnuts before only with something chocolatey. Plus, I had been afraid the recipe would be too rich for me, as written, and so I'd made a half-recipe only, but used one fewer egg and less sugar. I thought, Oh, did I ruin this lovely cake?

The next day, I tried a little more, and it was so good! I could understand how it would be great with walnuts. I had a little more still later, and decided that this is one cake that improves over time. I don't like to experiment too much, because when I veer off the recipe, it doesn't always turn out well. Fortunately, this time, it did!

Mia Kouppa Facebook 

Mia Kouppa Website, Walnut Cake (Karydopita)

Toasted Pita Sandwich, 

filled with Egg, Mashed Potato, 

& Paneer (Indian cheese)

Here, instant mashed potato was mixed with Paneer, salt, and seasoning, and spread in a half-pita. I placed a bit of scrambled egg on the mixture, and put the whole thing in the toaster oven until the bread was browned. (When it cools, the pita crisps up. You can even break up toasted pita, into "pita chips"!) Simple, yet filling.