Brinjals are one such flavorful vegetables one can try them for many recipes.Most of us love brinjals especially stuffed curry's with them. we get to see different varieties of brinjals at different places. Being at Bangalore we get to see these long brinjals which we don't get to see in Andhra.
This time I tried chutney with these brinjals a step away of doing routine currys/gravys. Trust me it came out "wow". serve with hot rice/pulkas
Ingredients:
Method:
This time I tried chutney with these brinjals a step away of doing routine currys/gravys. Trust me it came out "wow". serve with hot rice/pulkas
- Long Brinjals-4/5 chop them into medium sized chunks
- Mustard-2 tbsp
- fenugreek seeds/methi-1 tbsp
- Urad dal-1tbsp
- coriander seeds-1tbsp
- red chillies-8-10
- oil-2 tbsp
- tamarind- small lemon size
- garlic cloves-4
Method:
- Soak tamarind for about 10 minutes and extract thick juice.
- Heat oil in a pan and fry chopped brinjals till they become soft.add little salt so that brinjals get to become soft soon. add garlic cloves and fry about couple of minutes.
- In a small pan, heat oil, and add mustard, fenugreek, coriander seeds, urad dal, red chillies and saute them till you get nice aroma.
- In a mixer grinder , firstly grind all the spices which you fried till you get see coarse paste as shown in below image.
- Now add Thick tamarind juice and grind once again.you will get to see very smooth paste as shown below.
- Finally add brinjals and garlic cloves and grind it only once(use inch option) so that brinjal would get crushed and turn into paste. Your aromatic spicy brinjal pachadi is ready to pamper your tastebuds and it can be used for about 2 days.
I was not a big fan of mushrooms. i wanted to try some thing with mushrooms after buying a fresh lot from grocery stores.After googling for what does this weird looking veggie(?? ,well no offence mushroom lovers.. i was not sure at some point of time if this a vegetarian ) ,i wondered at the healthy benefits and nutrition .
This is a one pot recipe ,for those weekends or dinners . Once you prep the veggies and added all that your rice cooker,you can sit back and relax.
Ingredients (serves 2-3)
Mushrooms - 2 cups
Onions - 2 big,sliced thinly
Mixed vegetables - 1 cup (its optional, but i like more veggies you can add anything from carrots,green peas,corn,beans cauliflower etc)
Basmati Rice or long grain rice- 2 cups
ingredients for Marinating
list -1
yogurt - 1/2 cup
Ginger garlic paste - 1 tsp
Red chilly powder/paprika - 1/2 tsp
turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp (optional ,add pulav masala if you don't have this)
Salt to taste
lemon juice - 2 tsp
Mint and Coriander leaves - handful
Pulav Masala :
Cinnamon - 1' stick
Cloves - 2-3
Cardamom - 1
Star Anise - 1
Shahjeera - 1/2 tsp (i used jeera ,as i'm short on shajeera)
corriander seeds - 1tsp
pepper corns -3 to 4
dry roast all these and grind it to a powder. or you can use store bought masala
For the seasoning
any Oil+Ghee /butter - 3- 4 tbsp (be little bit generous here ,as it helps rice to become non-sticky)
1.chop mushrooms big pieces ,add yogurt and all the ingredients listed under list mix well and let it stand for 15-20 mins
2. soak rice for 10 mins and then drain and keep aside.
3 prep all the veggies you are adding.
4. Hear oil in a thick bottom pan/ stock pot/pressure Cooker . add onion pieces ,marinated mushrooms. let it cook well. add mixed vegetables ,pulav masala powder
mix well. Adjust salt ,add as required. now add drained rice.
4. if you want to use electric cooker ,now transfer all these contents to cooker and add water.
5. water quantity depends on the rice you are using. in general for 1 cup rice add 1 and 1/2th cup of water. less than if you cook rice normally (1:2 ratio)
6. if using stockpot Cover with a lid and cook for 15 minutes ,till the water is fully absorbed , if using pressure cooker ,till 2 whistles
Switch off the flame and leave it undisturbed for another 15 minutes.
Open the lid and fluff the rice with a fork.
7. for garnishing add chopped cilantro leaves ,mint leaves .You can top it with fried onions /broccoli etc.
this can be eaten as it is. or with Raita.
this is my entry to foodabulous event ,click here for more details
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Urad Dal Bonda's/Mysore Bonda are easy snacks one can try on any evening. These are very simple to prepare and here is the recipe .Garlic chutney for these Bondas goes very well.
Ingredients:
- Urad Dal-1 cup
- Onions-1/2(sliced chopped into small peices)
- green chillies-1
- Curry leaves-bunch
- coriander leaves-small bunch-finely chopped
- Garlic-1/2 cloves(optional)
- salt-as needed
- Oil-as needed for deep frying
- Ginger- small piece
- Soak Urad dal for about 2 hours in warm water.
- drain off water completely and in mixer jar, add soaked urad dal, green chilies ginger, curry leaves, garlic, and grind with very less water to get very smooth batter.
- Add chopped coriander leaves and chopped onions and mix the batter properly by adding needed salt.
- Heat oil in a pan/kadai and also keep small bowl of water to grease your water and make desired sized balls
- drop in the oil carefully and fry them slowly on both sides on low flame.
- serve with any chutney of your choice,I tried with this garlic chutney.
Carrots hold high nutritious value as we all know and hence every household vegetable basket holds prominent place for this vegetable.Well as we all know carrots add lots of flavor for most of the dishes,may it be sweets, gravies, currys etc. Well trying some spicy recipe with carrot is always on my thought and this time here it is my Carrot Pickle.
It is very delicious blended with spices and perfect with hot rice/chapathi. Give a try to this simple spicy chutney and let me know ...:)
Ingredients:
Method:
this is my entry to event : lets-cook-pickles ,hosted in http://www.simplysensationalfood.com
It is very delicious blended with spices and perfect with hot rice/chapathi. Give a try to this simple spicy chutney and let me know ...:)
Ingredients:
- Grated Carrot-1 cup
- curry leaves- bunch
- Red chilies-6/8(according to your taste)
- Fenu greek seeds/methi seeds-1 tbsp
- Mustard-2 tbsp
- oil- 2tbsp
- asoefotida/hing- pinch
- Salt-as needed
- Lemon juice-1 tbsp(you can also replace lemon small size tamarind )
Method:
- Grate the carrot and slightly fry it with oil for about 3 minutes and keep it aside.
- heat oil in a pan and add mustard, fenugreek seeds, red chilies ,hing powder and saute them properly till you get nice aroma of these getting fried.
- In a mixer grinder , grind these spices coarsely into a fine paste by adding salt
- If you want use tamarind, add small lemon size tamarind to these spices while grinding.
- Now also add grated carrot and curry leaves to the blended spices paste in your mixer jar and do inch mode once again so that it gets perfectly mixed with carrots too.
- If you are not using tamarind, squeeze lemon juice to the blended paste and mix it thoroughly .
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| Carrot chutney |
this is my entry to event : lets-cook-pickles ,hosted in http://www.simplysensationalfood.com
Rasavangi is considered to be a very traditional Tamil Brahmin recipe. I never tasted it earlier before my marriage. This recipe takes a very special place at my MIL home on any auspicious day. I must say it gives very refreshing traditional taste. Here is how it is cooked:)
Ingredients needed:
Method:
READ MORE
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| Rasavangi |
Ingredients needed:
- Brinjal-5/6 brinjals
- Thurdal-1/2 cup
- fenugreek seeds- 1tablesppon
- tamarind- big lemon size
- chenna dal- 2 table spoon
- coriander seeds-2 table spoon
- grated coconut-1/4 cup
- turmeric powder- a pinch
- salt- as needed
- red chillies-3/4
Method:
- Firstly soak tamarind for about 10 minutes and squeeze thick juice of about 1/2 cup.
- Pressure cook Thurdal for about 3 whistles till it becomes soft and keep it aside.
- Dry roast(add slight oil) fenugreek seeds, coriander seeds, channadal, red chilies grated coconut(dry/raw) and grind them into fine powder in mixer jar.(need atleast 2 cups powder)
- Now slit the brinjals vertically so that you can stuff the powder you prepared.
- stuff this powder in brinjals by adding salt, and slightly saute these stuffed brinjals in pressure pan by adding oil so that it becomes soft/you can also microwave these stuffed brinjals for about 10 minutes.
- Now add smashed thurdal to extracted tamarind juice, and also add remaining grinded powder and boil it by adding 1/2 cup water.
- add turmeric powder, asoefatida, and brinjals and cook for about 5 minutes.
- Your rasavangi is ready ,goes great with hot rice, season with mustard seeds and garnish with curry leaves.
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| Rasavangi |
Biagan is such a flavorful vegetable, one cannot miss trying recipes with this.
Baigan Bharta is very famous Punjabi curry ,charcoal roasted eggplant with blended spices and tomatoes adding to its rich taste.
There has been slight difference the way Southindians use this eggplant from Northindians
A simple stove burnt eggplant , pealed, crushed and cooked with tamarind juice,
green chilies called as "Vankaya Bajji" from south .
Whereas north , we blend with lot flavorful spices and make it as bharta. Here is the recipe of Biagan Bharta which goes easy , tasty with rotis,chapatis.
Ingredients:
Method:
READ MORE
Baigan Bharta is very famous Punjabi curry ,charcoal roasted eggplant with blended spices and tomatoes adding to its rich taste.
There has been slight difference the way Southindians use this eggplant from Northindians
A simple stove burnt eggplant , pealed, crushed and cooked with tamarind juice,
green chilies called as "Vankaya Bajji" from south .
Whereas north , we blend with lot flavorful spices and make it as bharta. Here is the recipe of Biagan Bharta which goes easy , tasty with rotis,chapatis.
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| Baingan Bharta |
Ingredients:
- Eggplant/Baingan-1 big size
- Onions-2-finely chopped
- tomatoes-2 finely chopped
- green chilies- 2
- Frozen Green peas-1 small cup(optional)
- Ginger garlic paste-1 tbsp
- coriander powder-1 tbsp
- Garam masala-1 tbsp
- coriander leaves-bunch
- salt- as needed
- turmeric powder- 1/2 tbsp
- red chilly powder-1 tbsp
Method:
- Burn the Egg plant directly on stove on low flame.Once you notice this eggplant turning fluffy, soft take of the stove.
- Peel off the skin once it is cooled, mash it properly with the help of a masher.
- In a pan, heat oil, add cumin seeds, turmeric powder, ginger garlic paste,chopped onions, tomatoes, green peas(cooked/frozen),green chilies, coriander leaves and fry them for about 5 minutes.
- Now take the smashed eggplant/baingan and pour into the pan, also add Garam masala,coriander powder, red chilly powder, salt and cook it till all the ingredients gets blended finely. you can add little water if you don't like your gravy to be too thick.
- Garnish with coriander leaves and serve with hot rotis, chapathis.
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| Yummy Baingan bharta with chapatis |
Black chenna can get many variations when one try to it coking gravy's, adding it to any vegetables .This is one very simple delicious version of black chenna besan combination gravy which goes very well with rotis, pulka,chapathi's
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| Black Chenna besan curry Here is the simple and easy recipe of black chenna and besan curry. Ingredients:
Method:
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Dahi Vada is one such very famous chat and one cannot skip eating this yummy chat . This interesting recipe has caught me since many days to try at home, well it came out very tasty and here is that recipe.
Ingredients:
Method:
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| Dahi Vada |
- Urad Dal-1 cup
- Green chillies-1
- Garlic pods-2/3(optional)
- Turmeric powder- 1 pinch
- curd-3/4 cup
- salt-2 tbsp
- chat masala-1tbsp
- oil- as needed for deep fry
- chopped coriander leaves- 1/2 cup
Method:
- Soak Urad dal for about 3/4 hrs in water
- Now grind Urad dal, garlic pods, green chilies in mixer grinder by adding salt and make it to a smooth paste. you can add little water to make smooth paste.
- Heat oil needed for deep frying in a pan, make rounded balls out of this paste and fry them till they turn golden brown color.
- Take 1 cup of warm water, immerse these fried balls for about minute and take out and allow them to settle so that no water content remains.
- Now pour these balls in thoroughly whisked curd and mix them well.
- finally serve them on to plate garnishing with red chilly powder, pinch of chat masala, coriander leaves and sev if you wish.
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| Dahi Bhallas |
