Vegetable Crisps!

I love snacking between meals and an evening snack is absolutely essential ....else im cranky all the way up until dinner :)

So I got thinking and decided to try something healthy and I was AMAZED by the results .....none of this looks very appetizing.....but it tastes sooooooo goood!

WARNING : both the brinjal and the spinach crisps are addictive ....

Fix yourself a LARGE batch and enjoy guilt-free!! Hurray for  healthy AND finger- licking good food!

Spinach Leaves ...ready to go into the oven

Spinach Crisps

Handful of baby/regular spinach leaves washed and dried well with a kitchen tissue

Salt , pepper , Italian seasoning 

2-3 drops of olive oil

Line your baking tray with parchment paper ...this makes it easier to take out the crisps when done. I dint have any so skipped it!

Place spinach leaves in the tray ....add 2-4 drops of olive oil and toss to cover every leaf somewhat with a little oil.

Dont overdo the oil else leaves will get soggy and not crisp up!

Season to your taste!

Place in oven at 180 degree Celsius for about 8-12 minutes.....this really depends on your oven so after 8 minutes keep an eye on your tray.

And they are ready to eat! :)

Remove from oven and enjoy!!  

Brinjal Crisps

Medium size Brinjal - wash dry and then cut into rounds

Salt, pepper , Italian seasoning

2-5 drops of olive oil

Parmesan cheese grated to make it sinful

Garlic - 2-3 cloves cut or made into a paste

In a baking tray mix everything together apart from the cheese.

Add that in the last on top.

Leave to bake in an oven at 180 deg. Celsius for about 15 odd minutes or more till brinjal is crisp n wilted....really depends on your oven keep an eye on your tray after 10 minutes !

Remove from oven and enjoy right away

Perfect accompaniment /started to an Italian home cooked meal or just as a snack by itself!

Sagar Methi/ Bombay methi

For years Iv walked past vegetable vendors selling this queer looking vegetable and wondered what it could be!

Finally this year I stopped and asked the gentleman what he was selling and how its cooked! He told me its called sagar methi and that it grows inside the samundar ...under the sea ( I highly doubt that) ....and that its very popular all along coastal Maharashtra & Goa specially during the winter months ...and that it tastes amazing...and has several health benefits

So ofcourse the adventurous eater that I am I bought some and was I glad I did!!! This is like a mini power packed version of methi.....its sprouted baby methi and it has a very strong bitter methi taste which is amazing it goes so well with the fresh coconut and lemon juice that this recipe calls for......

Heres what you need to do:


Its not really a recipe you just need to trust your instincts....

Wash the bundles really well....

This is what you need for the recipe

Fresh grated coconut
Sagar methi
Garlic chives along with greens or regular garlic
Green Chillies
Lemon juice
Salt
Oil

Make a paste of the garlic and green chilies.

Heat oil ....add the above paste along with the greens of the garlic chives and one chopped onion

When everything is a little brown and cooked add the washed and cut sagar methi.

Add salt. Let it cook for 5-10 minutes .

Then add fresh grated coconut. Let it cook for another 5-7 minutes.


In the end add a generous squeeze of lemon juice ....this cuts out the bitterness of the methi.

Serve hot!