A few weeks back Eva Longoria posted her take on Bobby Flay’s recipe of Eggplant Milanese. I had to put my own signature on the dish and the result is spectacular even though I say so myself. There is textural as well as taste contrast and I would make it again in a heartbeat. Milanese style is a fancier way of saying crumbed!

My tip choose even shaped eggplants – shouldn’t be too narrow around the neck and bulbous at the bottom. You can cut eggplants lengthwise but I prefer the rounds.

Eggplant Milanese


2 large eggplants, cut into ½ to 1 cm thick rounds

½ cup plain flour

 Salt and freshly ground black pepper

2 large eggs

1½ cups Panko breadcrumbs

Canola oil for pan frying

For the lemon yoghurt dressing

½ cup plain unsweetened Greek style yoghurt

60ml extra virgin olive oil

1 lemon

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Chaat meets Nachos – East meets West in this dish. This fusion really works – I used corn chips instead of papadi and created “Chaachos”. To add to the authenticity of chaat, I used ragda instead of refried beans, tamarind sauce and of course coriander chutney. Incidentally tamarind is used in Mexican cooking.



200 grams dried white peas (safed vatana)

2 teaspoons vegetable oil

½ teaspoon black mustard seeds

6-8 curry leaves

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Potato Curry Puffs


300 grams waxy potatoes

100 grams onions, finely chopped

2 teaspoons curry powder

½ teaspoon turmeric

1 teaspoon Kashmiri chilli powder

½ cup chopped cashew pieces

2 tablespoons of neutral oil

4 sheets frozen puff pastry, thawed

1 egg, beaten

Salt to taste

Coriander, tamarind chutney to serve


Preheat oven to 180 degrees Celsius fan forced. Line two large baking trays with baking paper.

Boil the potatoes in their skins. Allow to cool and peel the skin. Cut cooked potatoes in a one centimetre dice.

Heat oil in a large fry pan over a medium heat. Sauté the onion for a couple of minutes and add the chopped cashew pieces. Continue frying till the cashew pieces are golden brown. Add the curry powder, turmeric and chilli powder. Fry briefly and then add the potato pieces. Add salt and sprinkle a couple of table spoons of water. Cover and cook for about four to five minutes. Set aside to cool.

Cut each piece of pastry into squares. Place a tablespoon of the potato mixture in the middle of each square (using your fingers to evenly spread). Make sure you leave a 1 centimetre border around the edge. Fold to form a triangle. Press the edges with a fork to seal.

Place the “puffs” on prepared tray. Brush with egg and bake for 15-20 minutes or until puffed and golden.

Serve hot with coriander and tamarind chutney. Makes 16 puffs.



1 plus ½ cup of chopped coriander stems, roots and leaves

3-4 hot green chillies chopped (I used cayenne)

1 tablespoon tamarind paste

Salt to taste


Put all ingredients in a blender and blend to a fine paste. Allow to rest at least an hour before serving.