It's been a Indian Summer and we are enjoying it to the most.
Last weekend was celebrated with Shrimp made with with Bombay to Goa- Eggplant Relish
Take some oil in a pan and heat. Add one sliced onion, till transparent and golden brown.
Add one clove of finely chopped garlic and cook for a minute.
Now add 5 tablespoons of Bombay to Goa relish and 1 lb cleaned shrimp along with 1/2 cup of water. Wait for it to boil while stirring. When shrimp are done, remove from flame. Serve with baguette. Perfectly pairs well with Chateau St Pierre Cotes De Provence Rose
As a summer treat we made grilled Octopus with potatoes using Bombay to Goa, Egg plant Relish.
Mix olive oil, lemon and Bombay to Goa Eggplant relish to make a marinade.
Wash the octopus and sprinkle with salt. Wash potatoes and cut into pieces. Marinate the octopus and potatoes in the marinade for 10 minutes. Grill or bake in oven till done.
Garnish with chopped tomatoes and celery.
Rinse the chicken under cold running water and blot them dry with paper towels. Sprinkle with salt and pepper. Make a marinade with Bombay to Goa eggplant relish and a little olive oil. Spread the rub or marinade under the skin with your fingers or a spoon. Place the bird on a platter or in a roasting pan, cover, and let marinate in the refrigerator for several hours overturning it in the dish a few times. Remove chicken from refrigerator and half hour before you put it in the oven. Heat oven to 400 degrees and put in the bird. Let it stay for 15 minutes, and then reduce temperature to 350 and bake for another 30 minutes. Keep rotating...
We spiced up sunnyside-up eggs! We used our " Bombay to Goa- Eggplant Relish" on fried eggs, grated some cheddar cheese and waited for it to melt. Garnished it with some cilantro, salt and pepper to taste ! Dig in with your favorite baguette....
Make a toast. Top with Avocado and a boiled egg.
Add on a spoonfull of " Bombay to Goa" eggplant relish!!
Boil the water put in some Asian soba noodles into the boiled water with some salt and cook till done. Drain the water from noodles. Add " Bombay to Goa- Eggplant Relish" and saute for a few minutes. Lay some lettuce on a serving plate, Add the noodles and warp with lettuce!
Place the olive oil in a large skillet over medium-high heat, add peeled and dices tomatoes with their juice and cook, stirring often. Add in " Bombay to Goa " Eggplant Relish. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta with crumbled parmesan cheese.