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Showing posts with label Onions. Show all posts
Showing posts with label Onions. Show all posts
These Lentil Croquettes are very Nutritious and healthy with loads of veggies and Lentils, Make this even more healthier by baking it, I made it by frying in oil :), just for the kids as a treat on a weekend for a evening snack with ketchup and served it with some nice crispy Salad leaves.
LENTIL CROQUETTES
Here is a picture of the lentils I have used in this recipe I have taken the photo from here
INGREDIENTS:
The Ready Roasted Soya I have used are just like these ones, I took this photo from google
METHOD:
1 Cup Red Lentils
1 Medium sized Green pepper
1 Medium Onion
2 to 3 Garlic cloves
1'' Ginger
1/2 cup Green peas (I used frozen)
1/4 cup of grated carrot
1/4 cup of finely chopped beans
few sprigs of Coriander leaves
2 to 3 tbsp of Lemon juice
Oil to fry
MASALA
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1/2 tbsp of Chilli powder
1/2 tsp of Amla powder
1 tsp Garam Masala powder
1 tsp Kitchen king masala (optional)
1/2 tsp of Turmeric powder
Salt as required
2 tbsp of oil
FOR THE COVERING:
1 and 1/4 cup of Cup of Bread crumbs (or as required)
1 cup of Ready Roasted Soya Nuts powdered (or as required)
1/4 cup of Maida/Corn flour made into a semi thin paste
METHOD:
First of all I would like to say please adjust Masala powders to your liking.
First of all cook the Red lentils exactly in 1 cup of water, which makes it exactly how we want, not too watery, mushy but it will look so fluffy and nice. (1 whistle would be enough I think)
Meanwhile chop all your veggies and keep it ready.
Next take a wok, heat oil add finely chopped onions, Garlic and ginger and saute them well, when onions turn transparent add all the chopped vegetables and cook them by sprinkling water now and then and cook them in a low flame until well done.
When these are cooking use 2 or 3 bread slices powder them in a mixie and fry them in a dry wok for 4 to 4 minutes which gives them a crunchy touch and powder the already ready roasted Soya nuts, keep them separately ready in a plate.
Now add all the Masala powders and saute them again, for few minutes cover with a lid and leave it for an other 5 minutes so the veggies absorb all the masalas, Now try and mash the veggies a little bit so they are kind of mushed up.
Now add the cooked Lentils and salt as required which are cooked perfectly mix well and again leave it for an other 5 minutes with closed lid, Garnish with Coriander leaves.
Now every thing will be like a mass to this add a 1/4 cup of Roasted bread crumbs.
This helps in absorbing any water in the dal mixture and makes it more firmer.
Make little balls and roll them into croquettes shape.
Dip these balls/rolls or whatever shape you desire first into the Maida/cornflour paste, then roll it on bread crumbs and then on the soya powder then roll it on a plain surface pressing them slowly so the crumbs get stuck to it nicely.
Leave it for few minutes get 2 to 3 of the ready like this and deep fry them in hot oil until golden brown in colour.
Do fry them very carefully not like bhajjis/ do not overturn them immediately leave them for few minutes then slowly roll it down and then you know they are done well, drain them on a kitchen towel and serve them with ketchup and few salad leaves. Kids will love it.
To make it HEALTHIER bake them in an oven. There you go either way it is good........... :))
MY LITTLE TIP: They will be very soft to handle if you want them to be more firmer grind 1/2 cup of Bread Crumbs with 1/4 cup of Walnuts and mix it with the subzi. which gives a more meaty smell and makes it more firm.
Sending this to MLLA#33 of susan's hosted by Amalu's kitchen, Torview Toronto's Brown event, and only Original recipes of Pari's hosted by Nivedita. I am also sending this to Priya of Now servings ''Fast food not fat food'' event
LENTIL CROQUETTES
Here is a picture of the lentils I have used in this recipe I have taken the photo from here
INGREDIENTS:
The Ready Roasted Soya I have used are just like these ones, I took this photo from google
METHOD:
1 Cup Red Lentils
1 Medium sized Green pepper
1 Medium Onion
2 to 3 Garlic cloves
1'' Ginger
1/2 cup Green peas (I used frozen)
1/4 cup of grated carrot
1/4 cup of finely chopped beans
few sprigs of Coriander leaves
2 to 3 tbsp of Lemon juice
Oil to fry
MASALA
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1/2 tbsp of Chilli powder
1/2 tsp of Amla powder
1 tsp Garam Masala powder
1 tsp Kitchen king masala (optional)
1/2 tsp of Turmeric powder
Salt as required
2 tbsp of oil
FOR THE COVERING:
1 and 1/4 cup of Cup of Bread crumbs (or as required)
1 cup of Ready Roasted Soya Nuts powdered (or as required)
1/4 cup of Maida/Corn flour made into a semi thin paste
METHOD:
First of all I would like to say please adjust Masala powders to your liking.
First of all cook the Red lentils exactly in 1 cup of water, which makes it exactly how we want, not too watery, mushy but it will look so fluffy and nice. (1 whistle would be enough I think)
Meanwhile chop all your veggies and keep it ready.
Next take a wok, heat oil add finely chopped onions, Garlic and ginger and saute them well, when onions turn transparent add all the chopped vegetables and cook them by sprinkling water now and then and cook them in a low flame until well done.
When these are cooking use 2 or 3 bread slices powder them in a mixie and fry them in a dry wok for 4 to 4 minutes which gives them a crunchy touch and powder the already ready roasted Soya nuts, keep them separately ready in a plate.
Now add all the Masala powders and saute them again, for few minutes cover with a lid and leave it for an other 5 minutes so the veggies absorb all the masalas, Now try and mash the veggies a little bit so they are kind of mushed up.
Now add the cooked Lentils and salt as required which are cooked perfectly mix well and again leave it for an other 5 minutes with closed lid, Garnish with Coriander leaves.
Now every thing will be like a mass to this add a 1/4 cup of Roasted bread crumbs.
This helps in absorbing any water in the dal mixture and makes it more firmer.
Make little balls and roll them into croquettes shape.
Dip these balls/rolls or whatever shape you desire first into the Maida/cornflour paste, then roll it on bread crumbs and then on the soya powder then roll it on a plain surface pressing them slowly so the crumbs get stuck to it nicely.
Leave it for few minutes get 2 to 3 of the ready like this and deep fry them in hot oil until golden brown in colour.
Do fry them very carefully not like bhajjis/ do not overturn them immediately leave them for few minutes then slowly roll it down and then you know they are done well, drain them on a kitchen towel and serve them with ketchup and few salad leaves. Kids will love it.
To make it HEALTHIER bake them in an oven. There you go either way it is good........... :))
MY LITTLE TIP: They will be very soft to handle if you want them to be more firmer grind 1/2 cup of Bread Crumbs with 1/4 cup of Walnuts and mix it with the subzi. which gives a more meaty smell and makes it more firm.
Sending this to MLLA#33 of susan's hosted by Amalu's kitchen, Torview Toronto's Brown event, and only Original recipes of Pari's hosted by Nivedita. I am also sending this to Priya of Now servings ''Fast food not fat food'' event
I keep making this Matki ki Subzi now and then, when I came back from India last time, I had been to my sister's place in pune, she keeps making this gravy and my kids liked it very much, when I came back here I found these beans in Asian shop here and always tried in her style, which is a very simple way she learnt from her Marati friend. But, as always a but.... You know by now if you are a regular reader of my blog I always want to know more about spices and I love using them in various food I make and I am always so very delighted to try them out, don't you agree, I was looking for authentic recipes, and I love Every mom's cooking! the style and the experience always matters, and here I found a wonderful recipe very authentic I thought, I love her blog her writing skills and her cool way of blogging, she doesn't blabber or doesn't have any fanciful things in her blog, so plain and beautiful that's what I like in her, someday I want to change my blog like hers.
Do believe me, I made A for Amti Masala, K for kollapuri Chutney (I did just like her mom's not her easy way out :)), Have you been to Kollapur anytime, do surely go, I love the Mahalaxshmi temple and of course my favourite Kollapur slippers, I always had a pair with me and loved to walk in it especially during summer, what a sound elegance and comfortable touch it gives you.
sorry for going away from the topic, yes I made it too, I still have some left which I can use a few more times I suppose.
I kind of made it not as she described it as chat, I made it to go with my chapatis and pulkas.
USAL/MISAL GRAVY (MATKI/MOTH BEANS GRAVY)
First of all you need to sprout the Matki/Moth beans here is a picture of Moth Beans/Matki and its sprout :)
Soak the Matki/Moth Beans over night, drain out the water, tie it in a muslin/cotton cloth and keep something heavy on it and sprinkle water now and then within 2 days you can see the sprouts this is an old method sprouting happens depending upon the legumes you use, otherwise, buy a sprouts maker (sold in India/Bangalore which I bought for 200/-, which has two tiers and you can sprout two at a time)
Coming back to the recipe :
Recipe Source : Nupur's - One hot stove
INGREDIENTS:
1 Cup Matki/Moth Beans (yields about 3 to 4 cups of sprouted beans)
1 tsp Cumin seeds
1 tsp Mustard seeds
1 sprig of curry leaves
1 large onion (2 medium onions)
1/2 cup Peanuts (raw/roasted)
2 Medium potatoes
3 to 4 flakes of Tamarind
1 tbsp of Jaggery
salt to taste
MISAL PASTE
This is her mom's method of making this usal which I thought very authentic, than Nurpur's short cut method, so as she was kind enough to post it, I was quite happy using this method.
Here it is how she makes:
2 Chopped Onions
1/2 cup fresh coconut
1 tbsp Kollapuri Masala
METHOD:
Heat oil in a kadai, add cumin seeds and mustard seeds once they splutter, add onions and saute them, until they change colour, then add potatoes, Sprouts and Peanuts ( I precooked them, as I did not know how well they cooked this way).
Simmer and cook all the above said Ingredients with 3 to 4 cups of water until they are well done.
soak Tamarind in 1/2 cup of water and microwave for a minute, remove it from oven and keep it aside until you are able to squeeze the juice out of it.
Meanwhile saute onions until brown and then add the fresh coconut and kollapuri masala, grind them to a smooth paste.
Add this Masala paste to the cooking gravy with Tamarind and Jaggery, Taste and adjust the seasonings to your taste, cook them until the gravy thickens and the seasonings are perfect, Garnish with Cilantro (coriander leaves) and then switch off the stove.
Ready to serve with anything you wish.
If you want to turn this into a chat, all you have to do is go to her blog :)), she will tell you what to do, I will try to post it an other time, as I did not make it as a chat but had it with my pulkas!
Sending this to PJ who is hosting Flavours of Maharashtra started by Naina
I would like to send this to AWED - Indian Cuisine, hosted by Taste of pearl city
Do believe me, I made A for Amti Masala, K for kollapuri Chutney (I did just like her mom's not her easy way out :)), Have you been to Kollapur anytime, do surely go, I love the Mahalaxshmi temple and of course my favourite Kollapur slippers, I always had a pair with me and loved to walk in it especially during summer, what a sound elegance and comfortable touch it gives you.
sorry for going away from the topic, yes I made it too, I still have some left which I can use a few more times I suppose.
I kind of made it not as she described it as chat, I made it to go with my chapatis and pulkas.
USAL/MISAL GRAVY (MATKI/MOTH BEANS GRAVY)
First of all you need to sprout the Matki/Moth beans here is a picture of Moth Beans/Matki and its sprout :)
Soak the Matki/Moth Beans over night, drain out the water, tie it in a muslin/cotton cloth and keep something heavy on it and sprinkle water now and then within 2 days you can see the sprouts this is an old method sprouting happens depending upon the legumes you use, otherwise, buy a sprouts maker (sold in India/Bangalore which I bought for 200/-, which has two tiers and you can sprout two at a time)
Coming back to the recipe :
Recipe Source : Nupur's - One hot stove
INGREDIENTS:
1 Cup Matki/Moth Beans (yields about 3 to 4 cups of sprouted beans)
1 tsp Cumin seeds
1 tsp Mustard seeds
1 sprig of curry leaves
1 large onion (2 medium onions)
1/2 cup Peanuts (raw/roasted)
2 Medium potatoes
3 to 4 flakes of Tamarind
1 tbsp of Jaggery
salt to taste
MISAL PASTE
This is her mom's method of making this usal which I thought very authentic, than Nurpur's short cut method, so as she was kind enough to post it, I was quite happy using this method.
Here it is how she makes:
2 Chopped Onions
1/2 cup fresh coconut
1 tbsp Kollapuri Masala
METHOD:
Heat oil in a kadai, add cumin seeds and mustard seeds once they splutter, add onions and saute them, until they change colour, then add potatoes, Sprouts and Peanuts ( I precooked them, as I did not know how well they cooked this way).
Simmer and cook all the above said Ingredients with 3 to 4 cups of water until they are well done.
soak Tamarind in 1/2 cup of water and microwave for a minute, remove it from oven and keep it aside until you are able to squeeze the juice out of it.
Meanwhile saute onions until brown and then add the fresh coconut and kollapuri masala, grind them to a smooth paste.
Add this Masala paste to the cooking gravy with Tamarind and Jaggery, Taste and adjust the seasonings to your taste, cook them until the gravy thickens and the seasonings are perfect, Garnish with Cilantro (coriander leaves) and then switch off the stove.
Ready to serve with anything you wish.
If you want to turn this into a chat, all you have to do is go to her blog :)), she will tell you what to do, I will try to post it an other time, as I did not make it as a chat but had it with my pulkas!
Sending this to PJ who is hosting Flavours of Maharashtra started by Naina
I would like to send this to AWED - Indian Cuisine, hosted by Taste of pearl city
This is again an other one from Nupur's Blog, which I made sometime back when I was searching for Amti Masala for my Matki /Moth beans subzi, which I was going to prepare learnt from my sister, This is my second Matki / Moth masala subzi which I am posting my sister's way.
She told me her Marati friend taught her this quick way for making this subzi with this masala powder, I was wondering what shall I do for this masala powder and here it is in her blog. viola! :), how can I resist not making it, so here it is Labelled and stored :)), thanks dear Nupur for posting this recipe, lovely and enjoyed it.
AMTI MASALA
Can u see the little Nupur on the side :), I just named it that way so I could remember where I got this from!
Recipe source : Nupur adopts from ''Lajjatdar Masale'' by Mrs.Vaijayanti Kelkar
INGREDIENTS:
1/2 Cup Coriander seeds
1/4 cup Cumin seeds
2 tsp Shahi jeera (Black Cumin seeds)
10-12 Cloves
1'' Cinnamon
METHOD:
Dry Roast all the spices (I used a 1/2 tsp of oil) in a medium flame, until all the Ingredients change colour, cool it down and Grind it into fine powder, and store it in a cool dry place in an air tight container.
This Masala Nupur says is mostly used in making Amti Bhaat Bhaji translated as Lentil dal.
I used in making this Matki/Moth Beans subzi.
MATKI/ MOTH BEANS SUBZI
Sorry doesn't look good, but tastes good!
INGREDIENTS:
1 Cup Matki/ Moth Beans sprouted (yields 3 to 4 cups of sprouted Matki)
2 Medium sized Potatoes
2 Medium sized Tomatoes
1 Large Onion
1 tsp of Turmeric powder
1/2 tbsp of Red chilli powder
1 tbsp of Amti Masala
1/2 tsp of Amla powder
SEASONING:
1 Tbsp of oil
1 tsp cumin seeds
1 tsp Mustard seeds
few curry leaves
METHOD:
Heat a pan with oil, when hot add the seasoninngs, when they are done, add chopped onions saute, them then add the chopped Tomatoes, sprouted Matki and cubed potatoes saute them together then add 2 cups of water, bring it to a low flame cover with a lid and allow it to get well cooked, then add all the spices mix well, allow it boil and to get it thickened, if it doesn't add a tbsp of corn flour/Rice flour, but I prefer to mash a few potatoes which are well cooked, helps the gravy to thicken, adjust your spices to your taste, don't have to use the same amount as said above, because usually the spices we use might be different from yours, Add salt as required mix well, Garnish with fresh coriander leaves and serve hot with chappatis/pulkas or with anything you wish to eat it with.
I am sending this to Flavours of Maharashtra, started by Naina and hosted by PJ, and to MLLA#33 started by Susan and hosted by Ammalu's Kitchen.
She told me her Marati friend taught her this quick way for making this subzi with this masala powder, I was wondering what shall I do for this masala powder and here it is in her blog. viola! :), how can I resist not making it, so here it is Labelled and stored :)), thanks dear Nupur for posting this recipe, lovely and enjoyed it.
AMTI MASALA
Can u see the little Nupur on the side :), I just named it that way so I could remember where I got this from!
Recipe source : Nupur adopts from ''Lajjatdar Masale'' by Mrs.Vaijayanti Kelkar
INGREDIENTS:
1/2 Cup Coriander seeds
1/4 cup Cumin seeds
2 tsp Shahi jeera (Black Cumin seeds)
10-12 Cloves
1'' Cinnamon
METHOD:
Dry Roast all the spices (I used a 1/2 tsp of oil) in a medium flame, until all the Ingredients change colour, cool it down and Grind it into fine powder, and store it in a cool dry place in an air tight container.
This Masala Nupur says is mostly used in making Amti Bhaat Bhaji translated as Lentil dal.
I used in making this Matki/Moth Beans subzi.
MATKI/ MOTH BEANS SUBZI
Sorry doesn't look good, but tastes good!
INGREDIENTS:
1 Cup Matki/ Moth Beans sprouted (yields 3 to 4 cups of sprouted Matki)
2 Medium sized Potatoes
2 Medium sized Tomatoes
1 Large Onion
1 tsp of Turmeric powder
1/2 tbsp of Red chilli powder
1 tbsp of Amti Masala
1/2 tsp of Amla powder
SEASONING:
1 Tbsp of oil
1 tsp cumin seeds
1 tsp Mustard seeds
few curry leaves
METHOD:
Heat a pan with oil, when hot add the seasoninngs, when they are done, add chopped onions saute, them then add the chopped Tomatoes, sprouted Matki and cubed potatoes saute them together then add 2 cups of water, bring it to a low flame cover with a lid and allow it to get well cooked, then add all the spices mix well, allow it boil and to get it thickened, if it doesn't add a tbsp of corn flour/Rice flour, but I prefer to mash a few potatoes which are well cooked, helps the gravy to thicken, adjust your spices to your taste, don't have to use the same amount as said above, because usually the spices we use might be different from yours, Add salt as required mix well, Garnish with fresh coriander leaves and serve hot with chappatis/pulkas or with anything you wish to eat it with.
I am sending this to Flavours of Maharashtra, started by Naina and hosted by PJ, and to MLLA#33 started by Susan and hosted by Ammalu's Kitchen.
This is Kollapuri chutney or Masala which I made and used it in this recipe, I was looking for some Authentic Maharashtrian delicacies and as always I go to her blog, I just love her blog and find her writing very interesting, and when I read that her mom has sent this to her I just fell for it.
I made half of the recipe and I have some left, which I use now and then :) in my cooking, gives a flavour and taste to the dishes you create everyday.
Here goes the recipe.
Before that don't you want to see the click here it is...........
KOLLAPURI CHUTNEY/MASALA
INGREDIENTS:
1 Cup Red Chilli Powder (I used whole chillies 7-7 Badgi and Guntur)
1 Cup Coriander seeds
1 tbsp Cumin seeds
1/2 Copra (dry coconut)
1 tbsp Sesame seeds (white til seeds)
1/2 tbsp Black pepper corns
1/2 '' Cinnamon stick
1/2 tbsp Cloves
1 tsp Fennel seeds
1/2 Cup Onion
8 - 10 Garlic
1 Cup Cilantro
2 tbsp Oil
WHAT IT I DO ?
I made half of the recipe, I substituted Red chilli powder with 7-7 whole red chillies (Guntur-Badgi), and halved the recipe where ever possible, I used 6 Cloves, 4 Garlic, so that's it and proceeded as indicated in her blog.
METHOD:
A very simple recipe, Toast all the spices on a dry pan or skillet, except for Red chilli powder if you are using powder, as I used whole red chillies I roasted them as well with oil and keep them aside, when I was frying I used 1/2 tbsp with all the dry spices, and with the other half oil I fried Onions until well browned (do not fry it to dark) and cilantro and few minutes with Garlic.
When all is well done, leave it aside to cool and then grind them into a nice powder and store it in a airtight container for future use.
That's it well done, look for more recipe Ideas with these powders check her blog.
c u soon with an other recipe........
sending this to Flavours of Maharashtra strated by Naina, hosted by PJ
I made half of the recipe and I have some left, which I use now and then :) in my cooking, gives a flavour and taste to the dishes you create everyday.
Here goes the recipe.
Before that don't you want to see the click here it is...........
KOLLAPURI CHUTNEY/MASALA
INGREDIENTS:
1 Cup Red Chilli Powder (I used whole chillies 7-7 Badgi and Guntur)
1 Cup Coriander seeds
1 tbsp Cumin seeds
1/2 Copra (dry coconut)
1 tbsp Sesame seeds (white til seeds)
1/2 tbsp Black pepper corns
1/2 '' Cinnamon stick
1/2 tbsp Cloves
1 tsp Fennel seeds
1/2 Cup Onion
8 - 10 Garlic
1 Cup Cilantro
2 tbsp Oil
WHAT IT I DO ?
I made half of the recipe, I substituted Red chilli powder with 7-7 whole red chillies (Guntur-Badgi), and halved the recipe where ever possible, I used 6 Cloves, 4 Garlic, so that's it and proceeded as indicated in her blog.
METHOD:
A very simple recipe, Toast all the spices on a dry pan or skillet, except for Red chilli powder if you are using powder, as I used whole red chillies I roasted them as well with oil and keep them aside, when I was frying I used 1/2 tbsp with all the dry spices, and with the other half oil I fried Onions until well browned (do not fry it to dark) and cilantro and few minutes with Garlic.
When all is well done, leave it aside to cool and then grind them into a nice powder and store it in a airtight container for future use.
That's it well done, look for more recipe Ideas with these powders check her blog.
c u soon with an other recipe........
sending this to Flavours of Maharashtra strated by Naina, hosted by PJ
Hi everybody, you must be wondering what have been going on where is event for a fortninght gone, and who is our next blogger to run with, sadly I will not be doing it until next sunday, I have got back log with my recipes not posting on time for my own event :), I am postponing this event from EDIBLE GARDEN - NAGS KITCHEN for next 5 more days.
I have been going through lately with some problems with my neck and arm and I have come to know from my scan that I am suffering from Cervical Spondylosis :), so that is why I was having all those problems, My painful Headaches and pain in my arm etc., etc., I think it is important for all of you to check it out, Getting old only causes these problems is not true, I have come to know something that after you turn 40 Women seem to get into lot of problems, So young women out their should be more careful in their day to day activities and not strain themselves, I mean to say never try to extend yourself and over do by hurting your body. It is better not to give too much strain to body by carrying heavy things, Our posture when doing things like lifting, picking up things etc., well, I should say better read about it :)), I am no doctor, but sometimes as they say Long time patient is better than a doctor, he/she knows the pains, pressure points, symptoms, causes and medicines (to take, not to take their aftermaths etc., )!!!. I am good doctor that way :)) hahaha.. Let's stop about this and come back about this recipe when I saw it on her blog, I had Bookmarked it as it was made with Aloo, It was really Gorgeous, and every one at home loved it.
If you like Coriander (seeds or leaves ) you will love this dish.
Nags has adopted this recipe from a book by Name Complete Indian cooking my Mridula Baljekar
. I haven't tweaked this recipe in any way, I have used all the Ingredients she has used, Only thing I have done it I have cooked this for 6 Adults! (and some people who have an extra space in their tummies when it comes to Potatoes!!).
My Verdict: As I had to increase the quantity I used more tomatoes and one onion to make it into a nice gravy and used more potatoes. I had made a bit spicy, but it gorgeously blended well with the tanginess of Tomatoes and Tamarind.
BABY POTATOES IN RED CORIANDER SAUCE
INGREDIENTS:
1 Kg of Baby Potatoes
3 tbsp of Tamarind extract
400 gms Tomatoes (I used tinned)
1/2 tsp Turmeric powder
2 sprigs of Curry leaves
Salt as per taste ( I used 1 and 1/2 tsp)
1/2 tsp Sugar
3 tbsp Oil
6 to 7 sprigs of Coriander leaves
GRIND TO PASTE:
1 tbsp Coriander seeds
1 tbsp of Cumin seeds
4 Garlic Cloves
1 Medium sized Onion
3 - 4 (Guntur and Byadagi chillies fried with little oil)/
Or Substitute with 1/2 tbsp of Red Chilli powder.
METHOD:
Cook the Baby potatoes in a pressure cooker with enough water for just 2 whistles (do not over cook it, so check out with your pressure cooker and reduce it to one or two whistles), drain the water, pour some cold water on top of it and allow it cool it in a colander so it cools quicker.
Next Grind everything under Grind to paste and keep it aside.
Peel the skin of the Baby potatoes prick them with a fork lightly on two or three sides
Take a large pan, heat oil when it is hot add the ground paste, Pureed Tomatoes, curry leaves, turmeric powder, Tamarind extract and allow it cook until oil starts separating out.
Now add required quantity of salt and sugar, mix well then add the potatoes mix well, add a 1/4 cup of water, cover it with a lid and allow it cook for few more minutes in a very low to medium flame.
Just keep an eye that they didn't get stuck to the bottom of the pan (that too like mine which has lost its Teflon coating in one place!).
Once it is well cooked and the potatoes have absorbed the masala well, Garnish with fresh coriander leaves and serve it with pulkas, chapatis or may be with rice.
Or how ever you want to eat it!, absolutely gorgeous with the coriander flavour in both the forms.
A big thanks to Nags and Mridula for this lovely recipe
Am I going to make this recipe definitely a YES.
Take an one more look at this gorgeous gravy....
C U Soon with few more recipes from Nags kitchen and my own creations....
take care.....
Hey just a minute I just now saw there is an Event - AWED Indian Cuisine- from taste of the pearl city started by DK. I am sending this to her event hope she likes it.
I have been going through lately with some problems with my neck and arm and I have come to know from my scan that I am suffering from Cervical Spondylosis :), so that is why I was having all those problems, My painful Headaches and pain in my arm etc., etc., I think it is important for all of you to check it out, Getting old only causes these problems is not true, I have come to know something that after you turn 40 Women seem to get into lot of problems, So young women out their should be more careful in their day to day activities and not strain themselves, I mean to say never try to extend yourself and over do by hurting your body. It is better not to give too much strain to body by carrying heavy things, Our posture when doing things like lifting, picking up things etc., well, I should say better read about it :)), I am no doctor, but sometimes as they say Long time patient is better than a doctor, he/she knows the pains, pressure points, symptoms, causes and medicines (to take, not to take their aftermaths etc., )!!!. I am good doctor that way :)) hahaha.. Let's stop about this and come back about this recipe when I saw it on her blog, I had Bookmarked it as it was made with Aloo, It was really Gorgeous, and every one at home loved it.
If you like Coriander (seeds or leaves ) you will love this dish.
Nags has adopted this recipe from a book by Name Complete Indian cooking my Mridula Baljekar
. I haven't tweaked this recipe in any way, I have used all the Ingredients she has used, Only thing I have done it I have cooked this for 6 Adults! (and some people who have an extra space in their tummies when it comes to Potatoes!!).My Verdict: As I had to increase the quantity I used more tomatoes and one onion to make it into a nice gravy and used more potatoes. I had made a bit spicy, but it gorgeously blended well with the tanginess of Tomatoes and Tamarind.
BABY POTATOES IN RED CORIANDER SAUCE
INGREDIENTS:
1 Kg of Baby Potatoes
3 tbsp of Tamarind extract
400 gms Tomatoes (I used tinned)
1/2 tsp Turmeric powder
2 sprigs of Curry leaves
Salt as per taste ( I used 1 and 1/2 tsp)
1/2 tsp Sugar
3 tbsp Oil
6 to 7 sprigs of Coriander leaves
GRIND TO PASTE:
1 tbsp Coriander seeds
1 tbsp of Cumin seeds
4 Garlic Cloves
1 Medium sized Onion
3 - 4 (Guntur and Byadagi chillies fried with little oil)/
Or Substitute with 1/2 tbsp of Red Chilli powder.
METHOD:
Cook the Baby potatoes in a pressure cooker with enough water for just 2 whistles (do not over cook it, so check out with your pressure cooker and reduce it to one or two whistles), drain the water, pour some cold water on top of it and allow it cool it in a colander so it cools quicker.
Next Grind everything under Grind to paste and keep it aside.
Peel the skin of the Baby potatoes prick them with a fork lightly on two or three sides
Take a large pan, heat oil when it is hot add the ground paste, Pureed Tomatoes, curry leaves, turmeric powder, Tamarind extract and allow it cook until oil starts separating out.
Now add required quantity of salt and sugar, mix well then add the potatoes mix well, add a 1/4 cup of water, cover it with a lid and allow it cook for few more minutes in a very low to medium flame.
Just keep an eye that they didn't get stuck to the bottom of the pan (that too like mine which has lost its Teflon coating in one place!).
Once it is well cooked and the potatoes have absorbed the masala well, Garnish with fresh coriander leaves and serve it with pulkas, chapatis or may be with rice.
Or how ever you want to eat it!, absolutely gorgeous with the coriander flavour in both the forms.
A big thanks to Nags and Mridula for this lovely recipe
Am I going to make this recipe definitely a YES.
Take an one more look at this gorgeous gravy....
C U Soon with few more recipes from Nags kitchen and my own creations....
take care.....
Hey just a minute I just now saw there is an Event - AWED Indian Cuisine- from taste of the pearl city started by DK. I am sending this to her event hope she likes it.
Hi everybody, I made this a few days back, kids wanted something spicy to munch with cheese, so I thought of making these, got bored of making rolls, garlic breads, palya buns, I haven't posted them yet isn't it ?, God! Knows where they are in my loads of clicks, I remembered my Dough nuts from DB challenge, I couldn't find them at all, but I found my swirl swiss roll cake!, May be one day if I get a few days off from my daily routine, I could post all of them.
The Masala Bun/Khara Bun which I had baked long back was the one which turned into spiral bread, I was quite happy as it got over the day I baked it :)).
When Pari announced only Bread I thought I will post all my Breads, and it is already 25th I got 4 days to go!, Let me start with this one.
MASALA SPIRAL BREAD
Made two loaves
PREFERMENT DOUGH:
I have been making a sour dough starter and the dough which needs to be discarded and we have to use fresh flours to incorporate in it, I did not want to throw it so I took the dough (200 gms ), This dough has both APS and Rye Flour in it, to this I added 1/2 tsp of yeast and an other 50gms and a little extra of APS flour mixed to make it into a dough and left it in the fridge to rise, This dough also I have used to bake this bread.
This Bread can be baked without the Preferment dough too.. Just using the Ingredients for the dough.
INGREDIENTS:
Ingredients for the dough Flour:
4 cups of Strong Bread Flour (or APS/Maida flour if bread flour not available)
250 gms of Preferment dough (optional)
1 and 1/2 tsp Yeast
3/4 th to 1 cup warm water
10gms Sugar
1 and 1/2 tsp Salt
1 tsp of Coriander powder
1 tsp of Cumin powder
1 tsp of Pepper powder
1/4 Oil ( I used sunflower oil)
Ingredients for the Masala:
1 Medium sized Onion
6 to 7 Sprigs of Dill leaves
6 to 7 Sprigs of Coriander leaves
4 Green chillies
1'' Ginger
3 Garlic Pods
1/2 tsp of salt
METHOD:
Take Instant yeast in a large bowl, add 2 to 3 tbsp of warm water (not hot), just warm water, and sugar as said above, mix well and leave it in a warm place to raise, once you see bubbles raising up, that means your Yeast is still active.
Now take this bowl, add all the dry masala Ingredients under Ingredients for the flour, combine them well together now add the flour, mix well again.
Now start adding water until it forms a soft nice dough.
As each flour differs, be careful when adding water, no need to panic if the water is excess add flour and make it into a dough, so it is better to add water carefully and make a lovely nice soft dough.
Once you have made the dough, start kneading, at least for 10 minutes, keep the dough near you, push the dough to stretch upwards by your end of the palm, keep pulling and stretching all the flour, I have got a photo of that I will search for it and post it next time. The more pull and stretch the flour, the gluten in the flour starts to expand, no need to do it too much, and spoil the texture, good exercise too :)).
you can check if you have kneaded well by a window pane method hold a bit of the dough using both your hands between your thumbs, forefingers and middle fingers and stretch if it stretch well and looks very transparent not breaking anywhere, that's it you have done well, there are loads of videos on Google explaining this method to you. check it out.
Oil the dough and put it in a bowl and cover it with a cling film or with a wet tea towel, and allow it to raise, here it is important that the raising period depends totally to the place where you live. My raise usually takes quite a long time some 2 to 3 hours, I always leave it to raise with its own time, Allow it double in volume, Once it is doubled (that is when you press your finger into it, it should stay put like that for some time), take it out.
Meanwhile when it is raising, chop all the Ingredients under Masala heading and keep them ready until required.
Preheat the oven to Gas Mark 7
Take the raised dough and punch it in the middle to let the air loose out, now knead it again, but this time not as you did for the first time, handle the dough carefully like a flower, fold from all the sides and do it two to three times, that's enough now spread the dough to a rectangle.
To the spread Rectangle add the chopped and thoroughly mixed Masala and spread it on the rectangle, and start rolling from the longer side.
I cut them into two and made two loves as my tin is quite small.
when rolling tuck everything nice and proper so they don't come out, once it is completely rolled see to it that they are sealed properly.
oil the tin a little bit and put some flour on to the shake it and then slide this roll into the loaf tin with the tucked in side going below, oil the surface and cover it with a cling film again or with a tea towel in a warm place for the second rise.
After 1 to 1 and 1/2 hour, the dough is ready to go into the oven.
Little Tips I do before baking a bread :
I put a bowl of water under the rack of the oven and spray water all over the oven, carefully not on my Gas kind of incorporating steam technique inside the oven ( it kind of cools the oven) and when I slide the dough to bake, it slowly rises and the bread bakes very well.
The Masala Bun/Khara Bun which I had baked long back was the one which turned into spiral bread, I was quite happy as it got over the day I baked it :)).
When Pari announced only Bread I thought I will post all my Breads, and it is already 25th I got 4 days to go!, Let me start with this one.
MASALA SPIRAL BREAD
Made two loaves
PREFERMENT DOUGH:
I have been making a sour dough starter and the dough which needs to be discarded and we have to use fresh flours to incorporate in it, I did not want to throw it so I took the dough (200 gms ), This dough has both APS and Rye Flour in it, to this I added 1/2 tsp of yeast and an other 50gms and a little extra of APS flour mixed to make it into a dough and left it in the fridge to rise, This dough also I have used to bake this bread.
This Bread can be baked without the Preferment dough too.. Just using the Ingredients for the dough.
INGREDIENTS:
Ingredients for the dough Flour:
4 cups of Strong Bread Flour (or APS/Maida flour if bread flour not available)
250 gms of Preferment dough (optional)
1 and 1/2 tsp Yeast
3/4 th to 1 cup warm water
10gms Sugar
1 and 1/2 tsp Salt
1 tsp of Coriander powder
1 tsp of Cumin powder
1 tsp of Pepper powder
1/4 Oil ( I used sunflower oil)
Ingredients for the Masala:
1 Medium sized Onion
6 to 7 Sprigs of Dill leaves
6 to 7 Sprigs of Coriander leaves
4 Green chillies
1'' Ginger
3 Garlic Pods
1/2 tsp of salt
METHOD:
Take Instant yeast in a large bowl, add 2 to 3 tbsp of warm water (not hot), just warm water, and sugar as said above, mix well and leave it in a warm place to raise, once you see bubbles raising up, that means your Yeast is still active.
Now take this bowl, add all the dry masala Ingredients under Ingredients for the flour, combine them well together now add the flour, mix well again.
Now start adding water until it forms a soft nice dough.
As each flour differs, be careful when adding water, no need to panic if the water is excess add flour and make it into a dough, so it is better to add water carefully and make a lovely nice soft dough.
Once you have made the dough, start kneading, at least for 10 minutes, keep the dough near you, push the dough to stretch upwards by your end of the palm, keep pulling and stretching all the flour, I have got a photo of that I will search for it and post it next time. The more pull and stretch the flour, the gluten in the flour starts to expand, no need to do it too much, and spoil the texture, good exercise too :)).
you can check if you have kneaded well by a window pane method hold a bit of the dough using both your hands between your thumbs, forefingers and middle fingers and stretch if it stretch well and looks very transparent not breaking anywhere, that's it you have done well, there are loads of videos on Google explaining this method to you. check it out.
Oil the dough and put it in a bowl and cover it with a cling film or with a wet tea towel, and allow it to raise, here it is important that the raising period depends totally to the place where you live. My raise usually takes quite a long time some 2 to 3 hours, I always leave it to raise with its own time, Allow it double in volume, Once it is doubled (that is when you press your finger into it, it should stay put like that for some time), take it out.
Meanwhile when it is raising, chop all the Ingredients under Masala heading and keep them ready until required.
Preheat the oven to Gas Mark 7
Take the raised dough and punch it in the middle to let the air loose out, now knead it again, but this time not as you did for the first time, handle the dough carefully like a flower, fold from all the sides and do it two to three times, that's enough now spread the dough to a rectangle.
To the spread Rectangle add the chopped and thoroughly mixed Masala and spread it on the rectangle, and start rolling from the longer side.
I cut them into two and made two loves as my tin is quite small.
when rolling tuck everything nice and proper so they don't come out, once it is completely rolled see to it that they are sealed properly.
oil the tin a little bit and put some flour on to the shake it and then slide this roll into the loaf tin with the tucked in side going below, oil the surface and cover it with a cling film again or with a tea towel in a warm place for the second rise.
After 1 to 1 and 1/2 hour, the dough is ready to go into the oven.
Little Tips I do before baking a bread :
I put a bowl of water under the rack of the oven and spray water all over the oven, carefully not on my Gas kind of incorporating steam technique inside the oven ( it kind of cools the oven) and when I slide the dough to bake, it slowly rises and the bread bakes very well.
So the first few minutes the bread bakes because of steaming and takes around 1/2 an hour to 45 minutes once the bread is completely done.
This bread had a lovely crust, and easy to slice like a normal sandwich bread, and of course it was very delicious,
Only thing was I forgot about the bread in the oven so it was little brown in the top on one side :)), remembered later on I was baking a bread and ran to check it out, It was already baked.
Thank God I removed on time.
Oh! yes look at it one more time, isn't it lovely!, absolutely delicious...
Sending this to Champa's Bake of event and BBD # 37, and Pari's only Breads event. and of course it is yeast spotted.
I am also sending this to Sara' Ginger and Garlic - Healing foods started by Siri - Cooking with siri
I am also sending this to Sara' Ginger and Garlic - Healing foods started by Siri - Cooking with siri
As it turned golden browned on the top I can also send this to Food palette series-Brown event by Torview
Hi everybody, How have you all been doing ? Me, Oh! no don't ask :)), Hoping to get alright soon, so why am I sitting and posting a recipe you wonder don't you ? well, don't as this was in my draft from a Long time, as it is Tuesday today and I don't like to miss Priya and aipi's Bookmarked recipes event and of course Hearth and soul I just thought I will pin a few words and post the already keyed in recipe :)).
I got this recipe from a book called Malaysian food, I had written in my little (rather big) book, thank god! for that, half the time I don't even know where I have written them.
Let me not go into that right now, I love these Asian delights with different spices and pastes and try out these different Ingredients.
When I discovered this supermarket was selling Thai Spices I was quite thrilled, Now I always pick up a pack to make my own paste, somethings which I don't get I use dried Ingredients.
Coming to the recipe Nana means Pineapple and Lemak means cream (here it is coconut cream). Actually it turned so well, and my family and friends who visited me also liked the different taste given to pineapple, you must try out and tell me, if you like it too.
I love Pineapple this is favourite fruit, I love juice, cake, Gojju, Rasam etc.., I haven't posted my Gojju and cake recipes still I will try to do it soon.
NANAS LEMAK (PINEAPPLE IN COCONUT CREAM)
INGREDIENTS:
1 Small pineapple (around 2 cups of chopped Pineapple pieces)
2 tbsp of Oil
1 and 1/2 cup of Coconut milk (I used ready Creamed coconut tin)
2 cups of water
SPICE TO PASTE
INGREDIENTS:
2 Red chillies
4 Green chillies
2 Lemon grass
6 to 7 Small Onions (or shallots if using may be 3 would be enough)
1/2 tsp Turmeric powder
1'' Galangal
1 tbsp of Kaffir lime powder
2 cloves of Garlic
METHOD:
Make a smooth paste of all the Ingredients under Spice to paste.
In a bowl cook chopped pineapple in enough water until soft.
Take a large wok, heat 2 to 3 tbsp of oil, add the smooth paste and fry for few minutes in a medium flame until the oil oozes out (I really did not do it till that, I am so impatient short of time, but did fry it for few minutes until I felt a lot of water content is draining out).
Now add the cooked pineapple pieces with the water (adjust water to make it a gravy) to the cooking gravy mix well add salt and allow it to boil, until all the raw smell disappears.
Now add the coconut milk, mix well and give it an other go for few minutes, in a low flame, stir in now and then, add required quantity of salt.
Mix well and put off the stove. make it into a Gravy consistency.
I garnished with coriander leaves, I do not know if they use coriander leaves.
I made chappatis to go with it and everybody loved it.
NOTES: Galangal looks more like Ginger, remove the skin. Slit open the first skin of the Lemon Grass and use the tender stem of that. I did not have Kaffir Lime Leaves so used the Dried ones.
This Pineapple curry goes to Aipi and Priya's Bookmarked Recipes and Hearth and soul too.,...
I got this recipe from a book called Malaysian food, I had written in my little (rather big) book, thank god! for that, half the time I don't even know where I have written them.
Let me not go into that right now, I love these Asian delights with different spices and pastes and try out these different Ingredients.
When I discovered this supermarket was selling Thai Spices I was quite thrilled, Now I always pick up a pack to make my own paste, somethings which I don't get I use dried Ingredients.
Coming to the recipe Nana means Pineapple and Lemak means cream (here it is coconut cream). Actually it turned so well, and my family and friends who visited me also liked the different taste given to pineapple, you must try out and tell me, if you like it too.
I love Pineapple this is favourite fruit, I love juice, cake, Gojju, Rasam etc.., I haven't posted my Gojju and cake recipes still I will try to do it soon.
NANAS LEMAK (PINEAPPLE IN COCONUT CREAM)
INGREDIENTS:
1 Small pineapple (around 2 cups of chopped Pineapple pieces)
2 tbsp of Oil
1 and 1/2 cup of Coconut milk (I used ready Creamed coconut tin)
2 cups of water
SPICE TO PASTE
INGREDIENTS:
2 Red chillies
4 Green chillies
2 Lemon grass
6 to 7 Small Onions (or shallots if using may be 3 would be enough)
1/2 tsp Turmeric powder
1'' Galangal
1 tbsp of Kaffir lime powder
2 cloves of Garlic
METHOD:
Make a smooth paste of all the Ingredients under Spice to paste.
In a bowl cook chopped pineapple in enough water until soft.
Take a large wok, heat 2 to 3 tbsp of oil, add the smooth paste and fry for few minutes in a medium flame until the oil oozes out (I really did not do it till that, I am so impatient short of time, but did fry it for few minutes until I felt a lot of water content is draining out).
Now add the cooked pineapple pieces with the water (adjust water to make it a gravy) to the cooking gravy mix well add salt and allow it to boil, until all the raw smell disappears.
Now add the coconut milk, mix well and give it an other go for few minutes, in a low flame, stir in now and then, add required quantity of salt.
Mix well and put off the stove. make it into a Gravy consistency.
I garnished with coriander leaves, I do not know if they use coriander leaves.
I made chappatis to go with it and everybody loved it.
NOTES: Galangal looks more like Ginger, remove the skin. Slit open the first skin of the Lemon Grass and use the tender stem of that. I did not have Kaffir Lime Leaves so used the Dried ones.
This Pineapple curry goes to Aipi and Priya's Bookmarked Recipes and Hearth and soul too.,...
Raks says this is her method of making Aruchuvitta Sambhar, I make Aruchuvitta sambhar in my mom's way (no onion and no garlic) I always make my sambhar freshly and I don't stock them, when I saw this I thought of giving this a try.
It was lovely and yes of course, meal of the day done with satisfaction.
Hear goes the recipe..........
SAMBHAR - ARICHUVITTA SAMBHAR
INGREDIENTS:
1 Cup Thuvar Dal
small Tamarind
10-12 Small Onions
3 Nos Green chillies
1 Tomato
curry leaves
small Marble sized Tamarind
1 and 1/2 cup of Chopped Vegetables (I used carrot, beans, potatoes)
Salt as required
ROAST AND GRIND
1 tbsp Channa dal
1 tsp Urad dal
1/2 tsp Fenugreek seeds
5-6 Red chillies
1 and 1/2 tsp Coriander seeds
1/2 tsp Mustard seeds
1 tsp Jeera /cumin seeds
1 tsp Oil
TO TEMPER
1 tsp Mustard seeds
3/4 th tsp Fenugreek seeds
Asafoetida/Hing
1 tsp Jeera
1 tsp of Oil
METHOD:
Heat a tsp of oil and fry all the Ingredients under Roast and grind and when cool make it into a smooth powder.
In a pressure cooker, cook the dal with a bit of turmeric and 1 and 1/2 cup of water until soft.
Now heat a tbsp of Oil, put in all the Ingredients under the temper heading and roast it until they all change colour, now add the chopped pearl onions fry until they turn transparent and now add chopped tomato and green chillies, curry leaves, cook them until they are soft.
Microwave tamarind in a cup of water, they would have become soft now keep it aside for few minutes until they are enough to handle to your hand, add a bit of cold water which makes it cool sooner.
Squeeze out the water, take the filtered juice add it to the cooking onions and tomatoes.
Now add the chopped vegetables until they are well cooked.
Now add the mashed and well cooked dal to it and cook all of them well together.
Now add the powdered sambhar powder to it and boil it for a few more minutes.
Now the Sambhar is ready to go, Enjoy it with warm rice and a dollop of Ghee.
This recipe goes to my Event Bloggers Marathon
It was lovely and yes of course, meal of the day done with satisfaction.
Hear goes the recipe..........
SAMBHAR - ARICHUVITTA SAMBHAR
INGREDIENTS:
1 Cup Thuvar Dal
small Tamarind
10-12 Small Onions
3 Nos Green chillies
1 Tomato
curry leaves
small Marble sized Tamarind
1 and 1/2 cup of Chopped Vegetables (I used carrot, beans, potatoes)
Salt as required
ROAST AND GRIND
1 tbsp Channa dal
1 tsp Urad dal
1/2 tsp Fenugreek seeds
5-6 Red chillies
1 and 1/2 tsp Coriander seeds
1/2 tsp Mustard seeds
1 tsp Jeera /cumin seeds
1 tsp Oil
TO TEMPER
1 tsp Mustard seeds
3/4 th tsp Fenugreek seeds
Asafoetida/Hing
1 tsp Jeera
1 tsp of Oil
METHOD:
Heat a tsp of oil and fry all the Ingredients under Roast and grind and when cool make it into a smooth powder.
In a pressure cooker, cook the dal with a bit of turmeric and 1 and 1/2 cup of water until soft.
Now heat a tbsp of Oil, put in all the Ingredients under the temper heading and roast it until they all change colour, now add the chopped pearl onions fry until they turn transparent and now add chopped tomato and green chillies, curry leaves, cook them until they are soft.
Microwave tamarind in a cup of water, they would have become soft now keep it aside for few minutes until they are enough to handle to your hand, add a bit of cold water which makes it cool sooner.
Squeeze out the water, take the filtered juice add it to the cooking onions and tomatoes.
Now add the chopped vegetables until they are well cooked.
Now add the mashed and well cooked dal to it and cook all of them well together.
Now add the powdered sambhar powder to it and boil it for a few more minutes.
Now the Sambhar is ready to go, Enjoy it with warm rice and a dollop of Ghee.
This recipe goes to my Event Bloggers Marathon
I had some Raw Bananas, I did not want to make the same old dishes, started looking around Raks Kitchen and
found this lovely recipe, so that's it made my mind to try it out.
It turned out very well and enjoyed it with again plain rasam!
JEERA BANANA CURRY
INGREDIENTS:
3 Small Raw Bananas
1/2 tsp Turmeric powder
5 tsp of Oil
Salt as required
TO TEMPER
1 tsp Mustard seeds
1 tbsp Urad dal
curry leaves
TO GRIND
2 tbsp Fresh Coconut
3/4 th tsp Jeera
3 to 4 Red chillies
1 large Onions 94 pearl onions)
METHOD:
Peel the skin of the Bananas and cut them into cubes and keep them immersed in water with 2 to 3 tbsp of Yogurt which makes the Bananas don't change colour
Now Grind the Red chillies and jeera into a fine powder, now add onions and coconut and grind into a smooth paste
Take a wok heat oil and add the tempering when it is done, add the chopped Bananas and fry for few minutes after that add the ground masala paste bring the stove to a low flame, mix well and close it with a lid and leave it for few more minutes, stirring now and then allowing the banana to cook very well, add required quantity of salt, and allow it dry out.
Now the dry curry is ready to eat with Rasam, sambhar and nice warm rice.
posting this recipe to my own event Bloggers Marathon
found this lovely recipe, so that's it made my mind to try it out.
It turned out very well and enjoyed it with again plain rasam!
JEERA BANANA CURRY
INGREDIENTS:
3 Small Raw Bananas
1/2 tsp Turmeric powder
5 tsp of Oil
Salt as required
TO TEMPER
1 tsp Mustard seeds
1 tbsp Urad dal
curry leaves
TO GRIND
2 tbsp Fresh Coconut
3/4 th tsp Jeera
3 to 4 Red chillies
1 large Onions 94 pearl onions)
METHOD:
Peel the skin of the Bananas and cut them into cubes and keep them immersed in water with 2 to 3 tbsp of Yogurt which makes the Bananas don't change colour
Now Grind the Red chillies and jeera into a fine powder, now add onions and coconut and grind into a smooth paste
Take a wok heat oil and add the tempering when it is done, add the chopped Bananas and fry for few minutes after that add the ground masala paste bring the stove to a low flame, mix well and close it with a lid and leave it for few more minutes, stirring now and then allowing the banana to cook very well, add required quantity of salt, and allow it dry out.
Now the dry curry is ready to eat with Rasam, sambhar and nice warm rice.
posting this recipe to my own event Bloggers Marathon
who doesn't love potatoes, and I love cooking them with different recipes.
If there is one new recipe I certainly want to try it out as my kids and H love potatoes too much, and I found one here in Raks Kitchen, we all loved it I just made this with plain rasam, we also mixed it with rice and ate it. Thanks again Raji for this recipe.
POTATO CURRY
INGREDIENTS:
1/2 Kg Potatoes
2 to 3 Onions
2 to 3 tbsp of Coconut Oil
curry leaves
salt as required
water as required
TO TEMPER:
1 tsp Mustard seeds
1 tsp Urad Dal
2 tsp oil
TO ROAST AND GRIND:
1tbsp Coriander seeds
4 tbsp Coconut fresh
6 to 7 Red chillies
1 tsp Jeera/Cumin
1/2 tsp Pepper corns
METHOD:
Chop the potatoes into cubes and chop the onions keep it ready.
With a tsp of oil roast all the Ingredients under roast and grind to a powder and keep it ready.
Heat oil in a wok, add everything under temper, when they change colour add chopped Onions and fry them till transparent, then add the cubed potatoes into it mix well.
Now add the roasted powder and sufficient water, bring the stove to a medium flame, close it with a lid and cook until the potatoes get cooked as required amount of salt.
Keep stirring now and then so the curry don't get burned.
Once they are well cooked, allow all the water to evaporate, Garnish with coriander leaves.
Serve it with nice warm Rice or may be chappati.
If there is one new recipe I certainly want to try it out as my kids and H love potatoes too much, and I found one here in Raks Kitchen, we all loved it I just made this with plain rasam, we also mixed it with rice and ate it. Thanks again Raji for this recipe.
POTATO CURRY
INGREDIENTS:
1/2 Kg Potatoes
2 to 3 Onions
2 to 3 tbsp of Coconut Oil
curry leaves
salt as required
water as required
TO TEMPER:
1 tsp Mustard seeds
1 tsp Urad Dal
2 tsp oil
TO ROAST AND GRIND:
1tbsp Coriander seeds
4 tbsp Coconut fresh
6 to 7 Red chillies
1 tsp Jeera/Cumin
1/2 tsp Pepper corns
METHOD:
Chop the potatoes into cubes and chop the onions keep it ready.
With a tsp of oil roast all the Ingredients under roast and grind to a powder and keep it ready.
Heat oil in a wok, add everything under temper, when they change colour add chopped Onions and fry them till transparent, then add the cubed potatoes into it mix well.
Now add the roasted powder and sufficient water, bring the stove to a medium flame, close it with a lid and cook until the potatoes get cooked as required amount of salt.
Keep stirring now and then so the curry don't get burned.
Once they are well cooked, allow all the water to evaporate, Garnish with coriander leaves.
Serve it with nice warm Rice or may be chappati.
Hi I am planning to post all my recipes from Raji's kitchen rather RAKS KITCHEN, hope you are also with me dishing out recipes from her kitchen, I know linky keeps giving me trouble, hope so it is rectified now!, one more day to go come on.... Love to see you what you have all done...
I have nothing to say much more about Raji and her lovely blog she is great blogger, with a lovely smile, and a good friend and of course with amazing pictures and lovely recipes...
I have tried so many of her recipes, as I am person who tries to look out for recipes from other bloggers for everyday cooking, when I get the vegetables I start looking for different recipes which I haven't tried out, I will be posting some recipes from her blog..
I did a little change in the recipe.., nothing extra.., just the method.
CAULIFLOWER - PEAS KURMA
INGREDIENTS:
1 (around 600gms) Cauliflower Florets
2 (around 280 gms) Onions
2 (around 220 gms) Tomatoes
1 and 1/2 Cup Peas
1/2 tsp Turmeric
Salt as required
3 to 4 tbsp of Oil
Few Coriander leaves to Garnish
GRINDING:
1/4 Cup Coconut fresh
10 Nos Cashew nuts
1 Onion chopped
1 tbsp Pottukadalai/Daria/Chutney Dal
2 to 3 pods of Garlic
1 No. Cardamom
1/2 '' Cinnamon
2 cloves
4 to 5 Green Chillies
3 Red chillies
1 tsp Coriander seeds
METHOD:
Grind Using all the things under Grinding and from the Ingredients heading the Tomatoes and Onions into a smooth paste.
In a large bowl cook cauliflower and Peas with little turmeric and salt until well cooked then drain and keep them aside until required.
Take a large pan, Heat oil then add the Ground paste and turmeric to it, fry until the oil leaves the sides of the pan and the raw smell of the onions and tomatoes disappears.
Now add the cooked Cauliflower and peas into it with required quantity of water and boil for few more minutes with chopped coriander leaves and a closed lid in a medium flame say around 10 minutes, until they are all well combined and the veggies absorb the masala.
Garnish with coriander leaves and serve with Chapatis, dosas, Ghee rice etc..
I am sending this to my own event Bloggers Marathon from Raks kitchen
It was so lovely thanks Raji for sharing this recipe...
I have nothing to say much more about Raji and her lovely blog she is great blogger, with a lovely smile, and a good friend and of course with amazing pictures and lovely recipes...
I have tried so many of her recipes, as I am person who tries to look out for recipes from other bloggers for everyday cooking, when I get the vegetables I start looking for different recipes which I haven't tried out, I will be posting some recipes from her blog..
I did a little change in the recipe.., nothing extra.., just the method.
CAULIFLOWER - PEAS KURMA
INGREDIENTS:
1 (around 600gms) Cauliflower Florets
2 (around 280 gms) Onions
2 (around 220 gms) Tomatoes
1 and 1/2 Cup Peas
1/2 tsp Turmeric
Salt as required
3 to 4 tbsp of Oil
Few Coriander leaves to Garnish
GRINDING:
1/4 Cup Coconut fresh
10 Nos Cashew nuts
1 Onion chopped
1 tbsp Pottukadalai/Daria/Chutney Dal
2 to 3 pods of Garlic
1 No. Cardamom
1/2 '' Cinnamon
2 cloves
4 to 5 Green Chillies
3 Red chillies
1 tsp Coriander seeds
METHOD:
Grind Using all the things under Grinding and from the Ingredients heading the Tomatoes and Onions into a smooth paste.
In a large bowl cook cauliflower and Peas with little turmeric and salt until well cooked then drain and keep them aside until required.
Take a large pan, Heat oil then add the Ground paste and turmeric to it, fry until the oil leaves the sides of the pan and the raw smell of the onions and tomatoes disappears.
Now add the cooked Cauliflower and peas into it with required quantity of water and boil for few more minutes with chopped coriander leaves and a closed lid in a medium flame say around 10 minutes, until they are all well combined and the veggies absorb the masala.
Garnish with coriander leaves and serve with Chapatis, dosas, Ghee rice etc..
I am sending this to my own event Bloggers Marathon from Raks kitchen
It was so lovely thanks Raji for sharing this recipe...
Hi hoping to post two more recipes, so I could participate in the events, let me start with this post let me quick and go right into the post :)).
I had some Spinach, Methi (Fenugreek) Leaves in my fridge, as I could not use just one and make a gravy I decided to use both of them, then I started making some little changes to my gravy from just greens.
So here how it goes..............
METHI, SPINACH AND PANEER GRAVY
This is an other click of my Garvy...
Sending this to Torviewtoronto's -Food Palette Green, Hope she likes it....
I had some Spinach, Methi (Fenugreek) Leaves in my fridge, as I could not use just one and make a gravy I decided to use both of them, then I started making some little changes to my gravy from just greens.
So here how it goes..............
METHI, SPINACH AND PANEER GRAVY
INGREDIENTS:
1 Bunch Fenugreek (Methi) Leaves
300 gms Spinach
200 gms Paneer cubes (shop bought)
1 Large Onion
1 tsp Garam Masala powder
5 to 6 stalks of Coriander leaves
6 tbsp of Oil
Salt as required
FOR THE GRAVY
8 Medium Sized Tomatoes
2 Garlic pods
1'' Ginger
1/2 tbsp Red chilli powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Amla Powder
MARINATING PANEER CUBES
1/4 tsp Turmeric powder
1/2 tsp Chilli powder
1/4 tsp Salt
METHOD:
On the stove top as you can see in the picture, Roast the Tomatoes, peel off the skin, puree them with garlic pods and keep it aside.
Meanwhile when the tomatoes are roasting on the stove top, Cut the paneer into cubes and marinate them with the above said Ingredients.
Do not chop the Fenugreek leaves, not until the time you use. Just wash and pluck the leaves with thin tender stems, do not use the thick stalks as they don't cook very well, and might get stuck when eating. I used ready to use Packed Spinach from the supermarket, I just decided I will chop both of them when I use them.
Take a Large wok, heat 3 tbsp of Oil, add chopped onions, grated ginger and fry until it becomes soft and transparent, Meanwhile simultaneously when it is cooking, chop the Greens otherwise, if it is not possible, just lower the flame of the frying onions and then chop the greens.
Add these chopped greens to the wok and fry them till they become soft.
Meanwhile in an other wok add an other 3 tbsp of oil, when it is hot add the pureed Tomato paste and fry until oil separates out then add all the masala powders under the gravy heading and fry for few more minutes, it might become kind of dry when you add the masalas not to worry, just sprinkle a little bit of water, If you don't mind oil you can add another 2 tbsp of oil, then add the Marinated paneer and fry very carefully so they don't break apart. so, the paneer is well coated with Tomato paste and paneer absorbs the masala in it.
Add this Paneer gravy to the cooking Greens mix well until well combined, then add the Garam Masala powder and chopped fresh coriander leaves mix well, close the lid for an other 5 minutes in a medium flame, Now the Spinach, Methi and paneer gravy is ready to go with pulkas, chapatis or Nans.
REMEMBER : Add the masala powders to your tastes as everybody's taste differs, I might not make it too spicy and my chilli powder might be different than yours :))
Cut a slice of Lime/Lemon and squeeze it before you serve or just leave it on the plate with few chopped Onions to go with it. Yum yum...
This is a click of Fenugreek Leaves and I have given a link to the wikipedia to tell you lot about Fenugreek leaves, It is a very healthy Green leaves... check out...
This is a click of Fenugreek Leaves and I have given a link to the wikipedia to tell you lot about Fenugreek leaves, It is a very healthy Green leaves... check out...
This is an other click of my Garvy...
Sending this to Torviewtoronto's -Food Palette Green, Hope she likes it....
Hi back again, I know you must all think I am completely mad, I am so tired now!, but If I do let myself in to that, I will not be able to post, well, tomorrow is weekend, and I can relax so back to blogging and stop rambling my monologue.
Here is the recipe about vada curry....,
She had made this curry with meat, as being a vegetarian I had to search for an alternative, so I substituted with Soya Mince, which I had in store, from quite sometime, I thought this was perfect, as my kids and H don't like soya I was thinking of using it somehow without their knowledge, when I saw this I thought this was just perfect, I have taken the recipe as it is with a littlle change as you have noticed.
VADA CURRY (SPICED SOYA MINCE AND CHANNA DAL FRITTERS IN TOMATO GRAVY)
INGREDIENTS:
TO MAKE VADAI OR FRITTERS
100 gms Soya mince ( I used frozen)
150 gms Channa dal
2 to 3 Dried Red Chillies
1/2 tsp Fennel seeds
Curry leaves
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
Oil for frying
FOR THE GRAVY
2 Medium sized Onions
750gms of Chopped tomatoes ( I used tinned tomatoes)
100 ml Coconut milk
1/2 tsp Ginger - Garlic paste
1 tsp Chilli powder
1 and 1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1 stalk Mint leaves
2 stalk of Coriander leaves
1 tbsp of oil
Salt as required
SEASONING:
1'' Cinnamon stick
1 Bay leaf
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
Curry Leaves
METHOD:
FOR THE VADAI/FRITTERS
First of all Soak Channa dal for 2 hours, As I had used frozen Mince I left it for sometime to come to normal temperature, when both were ready, I Grinded soya mince, dal, fennel, red chillies, into a coarse paste, then I added turmeric, chopped curry leaves, salt to taste, Garam Masala and mix them well together.
Heat Oil in a kadai, take small portion and drop it in the oil, within few minutes if it comes up sizzling then the oil is ready, take a small portion of this mixture, make small patties and deep fry them until they are well done, they all come to the top and sizzling reduces, then they are readyto be taken out.
Dry them out on a kitchen towel, until to use later.
FOR THE GRAVY
Take a large pan Heat oil, when mustard seeds splutter, add all the Ingredients under seasoning then add onions and G-G Paste, saute for few minutes until onion goes soft and lightly brown in colour (if you add a tiny bit of salt to the onions it cooks faster), then add chopped Tomatoes and fry until they cooked, you can close the lid and leave it for few minutes they become soft.
Then add the Masala powders and a cup of water allow it to boil for few minutes.
Then crumble the vadas and add it to the gravy, it starts becoming thicker, Finallly add coconut milk, chopped mint leaves and salt as per taste.
Then close the lid and cook it further few more minutes, then the gravy is ready, Garnish with coriander leaves and serve it with Idlis or Dosas.
My Verdict: It was a very nice dish, only next time I thought I will still reduce the quantity of soya or use something else!, kids thought vada had a weird taste!, never told them, They ate with Idli and later on with Rice, it went quite well with rice actually.
Thanks for this lovely recipe, I need to go to her blog as I have Book Marked few recipes which I would like to try especially the sweets!
sending this to Tried and Tasted event of Zlamushka's being taken care of by Lakshmi of Kitchen Chronicles and now guest hosted by Oh Taste and see Tried and tested event from Taste of Pearl city
Of course another look at my vada curry I know you all wanted to see it right ?
take care c u soon ... not anymore posts today, may be tomorrow, Hope you are all cooking for my event from Raks Kitchen....
Here is the recipe about vada curry....,
She had made this curry with meat, as being a vegetarian I had to search for an alternative, so I substituted with Soya Mince, which I had in store, from quite sometime, I thought this was perfect, as my kids and H don't like soya I was thinking of using it somehow without their knowledge, when I saw this I thought this was just perfect, I have taken the recipe as it is with a littlle change as you have noticed.
VADA CURRY (SPICED SOYA MINCE AND CHANNA DAL FRITTERS IN TOMATO GRAVY)
INGREDIENTS:
TO MAKE VADAI OR FRITTERS
100 gms Soya mince ( I used frozen)
150 gms Channa dal
2 to 3 Dried Red Chillies
1/2 tsp Fennel seeds
Curry leaves
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
Oil for frying
FOR THE GRAVY
2 Medium sized Onions
750gms of Chopped tomatoes ( I used tinned tomatoes)
100 ml Coconut milk
1/2 tsp Ginger - Garlic paste
1 tsp Chilli powder
1 and 1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1 stalk Mint leaves
2 stalk of Coriander leaves
1 tbsp of oil
Salt as required
SEASONING:
1'' Cinnamon stick
1 Bay leaf
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
Curry Leaves
METHOD:
FOR THE VADAI/FRITTERS
First of all Soak Channa dal for 2 hours, As I had used frozen Mince I left it for sometime to come to normal temperature, when both were ready, I Grinded soya mince, dal, fennel, red chillies, into a coarse paste, then I added turmeric, chopped curry leaves, salt to taste, Garam Masala and mix them well together.
Heat Oil in a kadai, take small portion and drop it in the oil, within few minutes if it comes up sizzling then the oil is ready, take a small portion of this mixture, make small patties and deep fry them until they are well done, they all come to the top and sizzling reduces, then they are readyto be taken out.
Dry them out on a kitchen towel, until to use later.
FOR THE GRAVY
Take a large pan Heat oil, when mustard seeds splutter, add all the Ingredients under seasoning then add onions and G-G Paste, saute for few minutes until onion goes soft and lightly brown in colour (if you add a tiny bit of salt to the onions it cooks faster), then add chopped Tomatoes and fry until they cooked, you can close the lid and leave it for few minutes they become soft.
Then add the Masala powders and a cup of water allow it to boil for few minutes.
Then crumble the vadas and add it to the gravy, it starts becoming thicker, Finallly add coconut milk, chopped mint leaves and salt as per taste.
Then close the lid and cook it further few more minutes, then the gravy is ready, Garnish with coriander leaves and serve it with Idlis or Dosas.
My Verdict: It was a very nice dish, only next time I thought I will still reduce the quantity of soya or use something else!, kids thought vada had a weird taste!, never told them, They ate with Idli and later on with Rice, it went quite well with rice actually.
Thanks for this lovely recipe, I need to go to her blog as I have Book Marked few recipes which I would like to try especially the sweets!
sending this to Tried and Tasted event of Zlamushka's being taken care of by Lakshmi of Kitchen Chronicles and now guest hosted by Oh Taste and see Tried and tested event from Taste of Pearl city
Of course another look at my vada curry I know you all wanted to see it right ?
take care c u soon ... not anymore posts today, may be tomorrow, Hope you are all cooking for my event from Raks Kitchen....
Hi all,
First of all I want to apologise to all dear friends who have posted such lovely comments in my blog, Thanks to all of you, I have not been able to visit and thank you in the blog, because of shortage of time, I as always late in posting my recipes for the events, even though I made them in advance, Hoping all of those dear friends would accept them to their round-ups.
My today's post is a recipe which I got from Anjana Aunty, who is bubbly lady with a lovely personality, and of course a superb cook, This happened in the 2nd week of Jan, I called my sister to wish her son for his Birthday which was way 8 days late :)), that's me!! but I have to blame my H, he is one who usually texts me all my sister's, BILs, niece, nephews, Daddy's and Mom's all kind of dates telling me to wish them, this time he forgot to do and I conveniently forgot it, the best thing was, the day I called she was having a party for his B' day and Aunty was home and she had brought her Thumbida Badanekaayi to go with Jolada Rotti, Mmm.., what a combination, don't you feel tempted, as I do prepare it two to three different ways, I wanted to know her style of cooking, I remembered that I had bought few round Brinjals just the week before. My kids love the subzi's I make out of it, She told me what all Ingredients she uses, she was not able to tell me the exact measurements I just gave it a try and it turned out very well, and we all enjoyed it with Jolada Rotti.
STUFFED SMALL BRINJALS / THUMBIDA BADANEKAAYI / BARWA BAINGAN
INGREDIENTS:
For the Curry:
16 Small Brinjals
Few Curry Leaves (2 to 3 sprigs)
1/4 Cup or 5 tbsp of Oil
1 tsp of Mustard seeds
1/2 tsp of Turmeric powder
Marble size Jaggery (optional)
20 gms/size of Marble/ 5 to 6 Flakes of Tamarind
Few Coriander Leaves to Garnish (5 to 6 stalks)
2 Medium sized Onions
4 to 5 Garlic Pods
Salt as Required
For the Masala Powder :
1 Cup Coriander seeds
1 tbsp Urad dal
1-1/2 tsp Bengal gram Dal
1/4 tsp Fenugreek seeds
1-1/2 tsp Cumin seeds
1/2 tsp Poppy seeds
1/2 tsp Pepper corns
1/2 tsp Mustard seeds
2 Sticks (1'' Pieces) Cinnamon sticks
4 Cloves
3 to 4 Marati Moggu
1/4 tsp Asafoetida/Hing
1-1/2 tbsp of White Till seeds
1-1/2 tbsp of Uchellu / niger seeds
60 gms / more than 1/4 cup of Dry Copra
1/4 Cup Peanuts/Ground nuts
6 - 5 Guntur -Badgi Dry Red Chillies
METHOD:
First of all soak around 20gms/size of marble/5 to 6 Flakes of Tamarind in 1 cup of hot water
In a tsp of oil add Fenugreek first, when it turns golden brown in colour, add cinnamon sticks, Marati Moggu, cloves and fry for a minute, then add Mustard seeds, pepper corns, Dry Red Chillies and cumin fry for a minute when they smell very nice, and the cumin turns golden in colour, then take all of them out in a plate, now add Channa dal fry with a drop of oil until it changes colour take it out, then another tiny bit of oil and fry Urad dal until it changes colour take it out, then add another tiny bit of oil add Coriander seeds and fry until they change colour to golden colour, Leave them on the plate until they cool down. (you can also fry the dals and coriander seeds together with the other ingredients one by one)
In the same wok fry ground nuts nicely until it changes colour, may be 5 minutes to 7 minutes, the skin starts peeling off, take it out and allow it cool.
Then fry both the Till seeds separately (White and Niger seeds) until they start popping or spluttering out, take these out on to a plate to cool
Grate the Dry Copra/ Coconut fry just for a minute and keep it aside to cool.
Rubbing in both palms remove the skin and the small nodes in the Ground nuts and Grind just the two parts of the nuts and powder and keep aside.
Once they are all cool Grind the dals first into a smooth powder then to this add the Till seeds and the Dry Coconut/Copra and make the powder.
Now your Masala powder is ready. This powder can be stored in an Air tight container. when ever you want to make this gravy, Vegetable bath, or any dry curry with any other vegetables which might go well with the masala, Gojjus or you can even use it for sambhar (omitting adding of til seeds).
Once the Masala is ready now the process is easy.
Here I did a little variation, actually I did not grinded both the coconuts into a smooth paste rather than using the Dry copra to make the masala powder as I intended to use all the powder immediately and I did not keep it for any storing.
Take the 2 Onions and Garlic pods and grind them into a smooth paste.
In a bowl take the Masala powder, Ground nut powder, Onion - Garlic paste, and Coconut paste mix all this together with 1 tbsp of salt.
Slit open the Brinjals as shown and fill up them with masala powder and keep it ready. you will be left with some masala powder paste as well.
Take a large pan/ wok heat 1/4 cup of oil to this add mustard seeds, when they splutter add turmeric powder and slide in the filled Brinjals and curry leaves into the pan and saute them carefully for 2 minutes until all the brinjals are coated with oil.
You will be left with some masala powder paste, to this add nicely squeezed Tamarind water to this remaining paste, mix well together add this to the Pan as shown in the picture add another 2 to 3 cups of water depending on how gravy you want your subzi to be and also adjust the salt, remember you have already added some to the powder paste while filling the Brinjals, Cover and cook for about 20 to 25 minutes in a low flame, just check now and then and turn them around slowly, so that they don't get squished and dry up, if it dries up add a bit of water.
But, usually it cooks well in that flame and the gravy thickens too, chop few fresh coriander leaves and Garnish and serve hot with Roti, Naan, pulkas or chapatis.
Here is an other click of my Badanekaayi Yennagai..
will write about Jolada rotti soon....
Variation: If you cannot get Tamarind you can substitute it with 2 small Tomatoes.
Do not forget to adjust salt and Red chillies to your taste, as chillies usually differ.
I am sending this to Kavita's Healing food - Egg plant event , started by Siri.
Hope you enjoy making it as we did.. Have a good day... take care... bye..... c u soon.....
First of all I want to apologise to all dear friends who have posted such lovely comments in my blog, Thanks to all of you, I have not been able to visit and thank you in the blog, because of shortage of time, I as always late in posting my recipes for the events, even though I made them in advance, Hoping all of those dear friends would accept them to their round-ups.
My today's post is a recipe which I got from Anjana Aunty, who is bubbly lady with a lovely personality, and of course a superb cook, This happened in the 2nd week of Jan, I called my sister to wish her son for his Birthday which was way 8 days late :)), that's me!! but I have to blame my H, he is one who usually texts me all my sister's, BILs, niece, nephews, Daddy's and Mom's all kind of dates telling me to wish them, this time he forgot to do and I conveniently forgot it, the best thing was, the day I called she was having a party for his B' day and Aunty was home and she had brought her Thumbida Badanekaayi to go with Jolada Rotti, Mmm.., what a combination, don't you feel tempted, as I do prepare it two to three different ways, I wanted to know her style of cooking, I remembered that I had bought few round Brinjals just the week before. My kids love the subzi's I make out of it, She told me what all Ingredients she uses, she was not able to tell me the exact measurements I just gave it a try and it turned out very well, and we all enjoyed it with Jolada Rotti.
STUFFED SMALL BRINJALS / THUMBIDA BADANEKAAYI / BARWA BAINGAN
INGREDIENTS:
For the Curry:
16 Small Brinjals
Few Curry Leaves (2 to 3 sprigs)
1/4 Cup or 5 tbsp of Oil
1 tsp of Mustard seeds
1/2 tsp of Turmeric powder
Marble size Jaggery (optional)
20 gms/size of Marble/ 5 to 6 Flakes of Tamarind
Few Coriander Leaves to Garnish (5 to 6 stalks)
2 Medium sized Onions
4 to 5 Garlic Pods
Salt as Required
For the Masala Powder :
1 Cup Coriander seeds
1 tbsp Urad dal
1-1/2 tsp Bengal gram Dal
1/4 tsp Fenugreek seeds
1-1/2 tsp Cumin seeds
1/2 tsp Poppy seeds
1/2 tsp Pepper corns
1/2 tsp Mustard seeds
2 Sticks (1'' Pieces) Cinnamon sticks
4 Cloves
3 to 4 Marati Moggu
1/4 tsp Asafoetida/Hing
1-1/2 tbsp of White Till seeds
1-1/2 tbsp of Uchellu / niger seeds
60 gms / more than 1/4 cup of Dry Copra
1/4 Cup Peanuts/Ground nuts
6 - 5 Guntur -Badgi Dry Red Chillies
METHOD:
First of all soak around 20gms/size of marble/5 to 6 Flakes of Tamarind in 1 cup of hot water
In a tsp of oil add Fenugreek first, when it turns golden brown in colour, add cinnamon sticks, Marati Moggu, cloves and fry for a minute, then add Mustard seeds, pepper corns, Dry Red Chillies and cumin fry for a minute when they smell very nice, and the cumin turns golden in colour, then take all of them out in a plate, now add Channa dal fry with a drop of oil until it changes colour take it out, then another tiny bit of oil and fry Urad dal until it changes colour take it out, then add another tiny bit of oil add Coriander seeds and fry until they change colour to golden colour, Leave them on the plate until they cool down. (you can also fry the dals and coriander seeds together with the other ingredients one by one)
In the same wok fry ground nuts nicely until it changes colour, may be 5 minutes to 7 minutes, the skin starts peeling off, take it out and allow it cool.
Then fry both the Till seeds separately (White and Niger seeds) until they start popping or spluttering out, take these out on to a plate to cool
Grate the Dry Copra/ Coconut fry just for a minute and keep it aside to cool.
Rubbing in both palms remove the skin and the small nodes in the Ground nuts and Grind just the two parts of the nuts and powder and keep aside.
Once they are all cool Grind the dals first into a smooth powder then to this add the Till seeds and the Dry Coconut/Copra and make the powder.
Now your Masala powder is ready. This powder can be stored in an Air tight container. when ever you want to make this gravy, Vegetable bath, or any dry curry with any other vegetables which might go well with the masala, Gojjus or you can even use it for sambhar (omitting adding of til seeds).
Once the Masala is ready now the process is easy.
Here I did a little variation, actually I did not grinded both the coconuts into a smooth paste rather than using the Dry copra to make the masala powder as I intended to use all the powder immediately and I did not keep it for any storing.
Take the 2 Onions and Garlic pods and grind them into a smooth paste.
In a bowl take the Masala powder, Ground nut powder, Onion - Garlic paste, and Coconut paste mix all this together with 1 tbsp of salt.
Slit open the Brinjals as shown and fill up them with masala powder and keep it ready. you will be left with some masala powder paste as well.
Take a large pan/ wok heat 1/4 cup of oil to this add mustard seeds, when they splutter add turmeric powder and slide in the filled Brinjals and curry leaves into the pan and saute them carefully for 2 minutes until all the brinjals are coated with oil.
You will be left with some masala powder paste, to this add nicely squeezed Tamarind water to this remaining paste, mix well together add this to the Pan as shown in the picture add another 2 to 3 cups of water depending on how gravy you want your subzi to be and also adjust the salt, remember you have already added some to the powder paste while filling the Brinjals, Cover and cook for about 20 to 25 minutes in a low flame, just check now and then and turn them around slowly, so that they don't get squished and dry up, if it dries up add a bit of water.
But, usually it cooks well in that flame and the gravy thickens too, chop few fresh coriander leaves and Garnish and serve hot with Roti, Naan, pulkas or chapatis.
Here is an other click of my Badanekaayi Yennagai..
will write about Jolada rotti soon....
Variation: If you cannot get Tamarind you can substitute it with 2 small Tomatoes.
Do not forget to adjust salt and Red chillies to your taste, as chillies usually differ.
I am sending this to Kavita's Healing food - Egg plant event , started by Siri.
Hope you enjoy making it as we did.. Have a good day... take care... bye..... c u soon.....
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