Bagara Baingan

INGREDIENTS:

Baingan - 8-9 small

Big Onion- 1

Ginger-Garlic paste 1 Tbsp

Hot Red Chili powder 1 Tbsp

Groundnuts( dry roasted and powdered) 3 Tbsp

Grated coconut 3 Tbsp

Tamarind paste 1/2 tsp

Sesame seeds 1 Tbsp

Coriander Seeds 1 Tbsp

Jeera Seeds 1 tsp

Cloves -3

Dalchini - 1/2"

METHOD:
-Dry roast coriander seeds , jeera , cloves ,dalchini , and powder it with along with dry roasted groundnuts, dry roasted sesame seeds ,coconut and tamarind and keep it aside.

-Fry onion until transparent and make a paste of it.

-Slit the baingan till midway add in salt and fry them in oil and keep them aside.

-With little oil season mustard seeds , jeera seeds, curry leaves until mustard start sputtering.

-To this add ginger garlic paste and fry for some time.

-Add in the baingan, the grounded masala paste , red chili powder, salt and about 2 cup of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens or till the required consistancy.

-Serve hot with chapathi's or white rice.

Tomato Soup

INGREDIENTS:Tomatoes - 3

Garlic paste - 1/2 tsp

Pepper - 1/2 tsp

Salt as required

Cornflour - 2tbsp

Water as required

Bread croutons as required

METHOD:

-Boil the tomatoes for about 15min let them cool.

-Now grind the tomatoes to a fine paste and keep aside.

-Heat water now add the tomato puree , garlic paste , pepper and boil for 10min.

-Add salt and adjust it according to your taste and boil for another 5 min.

-Dissolve cornflour water and add the soup boil till the soup thickens.

-Serve hot with croutons.

Palak Chutney

INGREDIENTS:

Palak - 3 bunches

Oil - 4tbsp

Sesame seeds - 2tbsp

Mustard seeds - 2tbsp

Methi seeds - 1/4 tsp

Urad dal - 3 tbsp

Red chillies - 4-5

Green chillies - 3-4

Tamarind pulp - 3 tbsp

Hing - a pinch

Curry leaves - 1 sprig

METHOD:

-In a pan dry roast the sesame seeds till golden brown and keep aside.

-Clean the palak and roughly chop the leaves.

-Heat 1tbsp oil in a kadai and add the palak leaves and cook till the water has evaporated.

-Heat 2tbsp oil in another kadai and add urad dal and fry till brown now add the 1tbsp mustard , methi seeds and fry.

-Now add red chillies and fry for abt 30sec and add hing and green chillies and fry for another 1 min. let the mixture cool.

-To this mixture add the roasted sesame seeds , tamarind pulp and salt and grind into a fine paste now add the palak and grind to a fine paste.

-Heat 1tbsp oil and add the left mustard seeds and curry leaves and add to the chutney

NOTE:this chutney goes very well with chapathi's or phulka's.

Hot & Sour Soup (Indian Style)

INGREDIENTS:

chicken 50-75gms (boiled and shredded)

tomato -3 medium sized boiled and pureed)

finely chopped beans -3

finely chopped carrot -2 medium

ginger - 1/4"

garlic - 3pods

jeera -1/2 tsp

dhania - 2tsp

peppercorns - 10

cornflour - 2tbsp

red chillie powder 1 tbsp

haldi- a pinch

salt as req

finely chopped coriander and mint leaves for garnish

METHOD:

-Make a fine paste of jeera dhania,peppercorns, ginger and garlic.

-Heat water and when it starts boiling add the finely chopped carrot and beans when the

veggies r half boiled add tomato puree,shredded chicken, red chillie powder, haldi and the paste.

-Let it boil for 15mindissolve cornflor in water and add to the boiling soup and cook for a further 2-3min

-Garnish with finely chopped coriander and mint leaves and serve hot

ANAPAKAYA PAPPU

INGREDIENTS:
Bottle gourd-100gms
Dal-2 cups
Green chillies-3-4
Whole red chillies-2-3
Mustard seeds-2tsp
Jeera-1/2tsp
Urad dal-1tbsp
Hing- a pinch
Salt - as required
Curry leaves - 1 sprig

METHOD:
-Take a pressure cooker and add the washed dal , required water, chopped pieces of bottle gourd and green chillies.
-Cook for 3 whistles then let it cook on sim for 10 more min and switch off. once cool mix salt.
-Heat oil add urad dal and let them turn brown now add mustard seeds, jeera, hing and curry leaves and add to the cooked dal.

Old Recipes

I know everyone visiting here mut be thinking what i this , there was some unknown problem because of which the first posts of my blog were not fully visible , the pictures were visible for few but the recipe wasn't , so am reposting all those old recipes again in the coming post

Vegetable Spring Rolls

INGREDIENTS:
Spring Roll Pastry Sheets-25
Onion-1 medium sliced
Carrot-jullien's 1 cup
Cabbage-jullien's 1/2 cup
Capsicum- jullien's 1/4 cup
Beans- finely chopped 1/2cup
Soya Sauce-2tbsp
Salt - as required
Pepper-as required
Oil-2tbsp


METHOD:
-Heat oil , add onion , and fry till transleucent , now add the rest of the vegetables and cook for another 5min.
-Add the soya sauce , salt and pepper and let it cool.
-Take a pastry sheet and spread it on a smooth surface.
-Place little filling diagonally on the sheet.
-Fold up one corner onto the filling and roll tight.
-Take the two corners and fold over the filling so that filling is sealed on three sides.
-Now roll over the left over corner over the filling and close tightly sealing with a drop or two of water.
-Heat Oil for frying , once hot add 3 spring rolls and fry till golden brown.
-Serve with ketchup.

NOTE: Rolling procedure can be followed from the below pictures for reference.

Chow Chow Chutney

This is my post for JFI Tamarind hosted by SIG


Ingredients:

Chow Chow- 2 medium
Green Chillies- 2-3 (acc to your taste)
Tamarind- 1/4th lemon size.
Urad Dal-1/2 tsp
Chana Dal-1tsp
Red Chillies-2
Mustard Seeds-1tsp
Jeera-1tsp
Garlic-1 clove
Curry Leaves- 1 sprig.
Salt- as required
Turmeric-2 pinches.
Oil-4tbsp

Method:

-Heat 2tbsp oil , add the dals and fry for 3 min till light brown color.

-Now add the Mustard seeds , jeera and fry for 2 min.

-Add Curry Leaves and red chillies and remove into a plate and let it cool.

-Heat remaining oil and add the chopped chow chow and green chillies , salt and haldi and cook till chow chow is done , it will take about 10min to cook.

-Let the chow chow cool.

-In a blender take the fried dals mixture and add little water , the garlic clove and tamarind and grind well , now add the chow chow and grind till smooth.

-Serve with rice and ghee.

Broccoli Fry

Hi Everyone , i haven't been blogging from around 3 months , this time i took a very long break .
Now i am back and with a different recipe. I had always wanted to include broccoli into our food because of its high nutritional value but did not get proper recipe to make it , finally i cooked it in the same way as cauliflower and it turned out delicious. So here is the simplest recipe to make tasty broccoli.

INGREDIENTS:
Broccoli - 3 head chopped to bite size
Oil-3tbsp
Jeera-1tbsp
Mustard seeds-1tbsp
Curry Leaves- 2 sprigs
Salt- as required
Turmeric - 1/4th tsp
Red Chilli Powder- 1tbsp
Garam Masala-1tsp

METHOD:

-Heat Oil , add the jeera and mustard seeds and let them splutter , now add the curry leaves and fry for 2 min.

-Add the broccoli, salt and turmeric and mix well. Cover and cook for 5 min.

-Mix well and add the red chilli powder and again cover and cook for another 10min.

-Add the garam masala and cook for 5 min.

-Serve with rice.

Note: I didnt have coriander in my fridge so didnt use but u can garnish it with finely chopped coriander.

Coconut Burfi

This is my first attempt in making sweets , neither me nor my husband are fond of sweets ,but i feel like eating them sometimes. I actually saw this recipe in cookery corner , it is a very easy recipe and i was tempted to try it out immediately and i had a full packet of shredded coconut handy and here was the result yummilicious coconut burfi in a few minutes.

INGREDIENTS:
Sugar-1 and half cups
Grated Coconut- 1 and half cups
i used the powdered dry coconut.
Ghee-2tbsp (for greasing)

METHOD:
-Take sugar and coconut powder in a thick bottom vessel and fry well till a nice aroma i released.
-Fry till the whole mixture become a lump.
-Remove from heat and spread on a plate greased with ghee.
-After the burfi ha cooled cut it into small pieces.


NOTE:the original recipe posted by lavanya of cookery corner has elaichi added to the burfi but i didnt not add it as i dont like elaichi in my food , that's the only change i made to the whole recipe.