Brinjal Masala

Brinjal masala
Purple brinjals - 6 small.cut length wise into 4 and keep soaked in water so they don't discolor
For masala :
Black til - 1 tsp
Groundnuts- 1 tbsp
Methi seeds - 1/2 tsp
Jeera - 1 tsp
Saunf -1/2 tsp
Dhania - 2 tsp
Byadgi chillies -8
Grated coconut -3 tbsp
Tamarind - marble sized ball
Oil- 2 tbsp +2 tsp
Mustard- 1 tsp
Curry leaves - 1 sprig
Onions-2 chopped.
  Dry roast the til till they splutter.keep aside.now roast the groundnuts till it gives off a nice aroma.keep aside.when cool de-skin it.In 2 tsp of oil roast the methi seeds,jeera , saunf ,dhania, red chillies and grated coconut till brown.allow to cool.now grind all the roasted ingredients along with tamarind into a paste.
In a pressure pan heat 2 tbsp of oil.add the mustard .when it splutters add the curry leaves and the chopped onions and fry till golden.squeeze out the water from brinjal pieces and add it along with the ground masala.stir till it all mixes well and then add a cup of water ,salt to taste.cook for 2 whistles only.serve hot with rotis or rice.

Comments

Post a Comment

Popular posts from this blog

Rulava (Rava) Idli and Chutney

Image
Rulava Idli 1cup urad dal 21/2 cups medium rava Wash and soak urad dal in water for 3-4 hrs and then grind into a smooth batter like that for idli. Meanwhile steam rava in a closed vessel in the cooker for 10 min.( do not put the cooker weight) Remove,allow it to cool.then sprinkle just enough water to wet the rava.mix this with the ground dal ,add salt and allow to ferment for 8-10 hrs.grease idli moulds ,pour in the batter and steam for 10-12 minutes in a pressure cooker ( do not put the weight) Chutney Grind together 1 cup grated coconut,2-3 green chillies,1/2" ginger and a small bit of tamarind.when almost done add 3-4 sprigs of coriander leaves and salt and just run the mixi once.Delicious chutney goes well with idli and Dosa too.
Read more

Caramel Kheer

Image
Milk - 1 litre Vermicelli - 1cup Ghee 1 tbsp Sugar -1 cup + 2 tbsp Cardamom powder- 1/2 tsp Few raisins and cashews for garnish Heat a pan and add the ghee.Roast the raisins and cashews till golden. Remove and keep aside.In the same ghee add the vermicelli and roast till golden. To make the caramel: Take a small pan and put it on low heat.Add 2 tbsp of sugar and about 1 tbsp of water.The sugar will start melting.Stir it till it melts completely and starts turning a golden color.(Do not allow it to turn dark brown as it will taste bitter)Remove from heat and keep aside.In a thick bottomed vessel take the milk and keep it to boil .Once it comes to a boil lower the heat and keep stirring for a while till it thickens slightly.Now add the roasted vermicelli and cook till it softens.Add the caramel and the sugar and keep stirring till it reaches kheer consistency.Finally add the cardamom powder and switch off flame.Garnish with cashews and raisins.
Read more

Masala Peanuts

Image
RC : Shobha Hegde 1 cup Peanuts 1 tsp chili powder 1/ tsp jeera powder 1/2 tsp ajwain powder 2 tbsp gram flour or besan salt to taste Oil for deep frying In a bowl make a thin paste of chili pd ,jeera ,ajwain pd salt and a little water.soak the peanuts in this mix for about 20 minutes. Sprinkle the besan over the peanuts and mix it with a light hand so that the nuts are coated well with the besan.If you want a thicker coating you can add little more besan. Heat oil for frying. When hot fry the nuts in batches till done. Allow to cool for a while .Serve with a hot cup of tea or coffee.
Read more