Dry Stuffed Brinjal Curry ~ ennai kathirikai

Diposting oleh adiba
Sabtu, 15 Februari 2014
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Brinjal is my favorite. Dry version is what i am making now a days. Mixing this thick curry with hot rice and a tsp of ghee is the best way to eat and relish. To make this curry, you need to pick tender and small purple brinjals. Recently my 6 year old boy started to enjoy this curry. though he felt the curry spicy, he liked the masala stuffed brinjal very much!!



Ingredients:

Purple brinjals - 5
Sesame oil - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Curry leaves - 1 sprig
For the masala:

 Dry roast the following


1 tsp chana dal
1 tsp dhania
1 tbsp groundnuts
1 tbsp dry grated coconut / kopparai
4 dry red chilly
1/2 tsp white sesame seeds

Roast the following:



10 small onions
4 garlic cloves
1 tsp oil

Method:



Wash and dry the brinjals. cut them in x-shape just half through the brinjals. stuff the masala with spoon or with your fingers.


Heat a pan, add 2 tbsp of sesame oil, then add these stuffed brinjals and saute them for at least 5-10 mins in slow flame till the brinjals get semi-cooked.



Once the brinjals are semi-cooked, add in the remaining masala to the pan and mix well with the brinjals. add 1/4 cup of water, salt to taste, turmeric powder and curry leaves. 

Close the pan with its lid. let the curry simmer in slow flame for about 10 minutes. once the brinjals are cooked well and the curry is ready to serve.


Best to serve with Hot rice with a tsp of ghee. have appalam along with.

Note:

You can add tamarind water at last and make it as kuzhambu / curry.

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Kathirikai podi varuval ~ Brinjal podi curry

Diposting oleh adiba
Senin, 27 Agustus 2012
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This is the recent poriyal craze going on at home. just love this kathirikai podi curry, as it goes well with rasam or sambhar or any variety rice. its simple and easy to prepare.

                                    Kathirikai podi varuval with arisi paruppu sadham


You can prepare it in three different ways. yes i have tried three different ways just in the past one week! i will share two ways here, one is with less oil and the other is sinful varuval kind. though it can be prepared in three ways, basic podi is same, and it differs in either sauting or frying or steaming the brinjal's.

Ingredients for podi: 

                            got this moram after seeing it on raks kitchen. now i love to use it!

4 or 5 dry red chilli
1 tbsp chana dal
1 tsp dhania
1 tbsp peanuts
1 tbsp sesame seeds
1 tbsp grated fresh coconut or kopparai(dry coconut)

Dry roast the above ingredients one by one in medium flame till they turn into golden color. once roasted, cool them down and grind into a coarse powder.


If you have added dry coconut, you can store the podi in fridge and use it up later. you can also prepare vazhakkai podi varuval. so prepare the podi  in excess and store in an air tight container, which could be good for at least a week.

Kathrikai podi poriyal: ( with just 1 tsp oil )


Purple brinjal - 10
Oil - 1 tsp
Curry leaves - 1 sprig
Tamarind - a small lemon size
Podi - 3 tbsp
Turmeric - 1 tsp
salt to taste

Method:

Trim the tails of brinjal and cut them lengthwise. soak the tamarind in 1/2 a cup of water and squeeze out the pulp. heat a pan, add the tamarind water and brinjal's. let the brinjal get fully cooked in it and the water should be absorbed by the brinjals. at this stage, add salt to taste, turmeric powder and the podi. mix up all together. add a tsp of oil and mix them all. leave the brinjal's  in slow flame for about 2-3 mins. add curry leaves & remove from flame. serve with hot rice. Tastes best when served with mor kuzhambu or rasam.

Kathrikai podi varuval: (with 4 tbsp's of oil)



Purple brinjal - 10
Oil - 3 - 4 tbsp
Curry leaves - 1 sprig
Podi - 3  tbsp
Turmeric - 1 tsp
Chilly powder - 1 tsp
salt to taste


Method:

Trim the tails of brinjal and cut them lengthwise. Heat oil in a pan, add the brinjal's and fry them till they are almost cooked(3 - 4 minutes). add salt to taste, turmeric, podi and chilly powder. mix up well. let the brinjal's get wrapped up well with the podi. Let the brinjal fully cooked in low flame for about 2 or 3 minutes. add the curry leaves and remove from flame. serve hot.

I served with arisi paruppu sadham, which was a delicious combo!

I liked the version with less oil, as its guilt free. but you all know, which one will taste good. i was talking about the third version of steaming isn't it?. you can refer bharathy's spicy chilly.



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Vangi bath masala

Diposting oleh adiba
Rabu, 22 Februari 2012
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Someday's i would not like to make two or three dishes for lunch and want to come out of kitchen soon with less work. tamarind rice, chitranna, vangi bath, arisi paruppu sadham are all the one's that i make to free me.
well the next day i cant do the same, literally i cant survive without sambhar and poriyal. may be genetically my tummy is trained like that:)


I remember seeing this karnataka recipe on my great grand mother's recipe collection. wonder how she managed to get the traditional karnataka recipes without any cookbooks, visits to the state and all.
My grandmother is a pro in making bisi bele bath. whenever we want to pack food to have in mid of travel, she wakes up as early at 3'o' clock and makes fresh masala and prepares bisi-bele bath. OMG, i am craving for it right now!!-):

Vangi Bath Masala powder


Home made vangi bath masala is full of flavors, i just loved the addition of dry coconut. this is the first time i used. the aroma and taste of kopparai thengaai contributing to the dish is too good.


Vangi bath masala powder recipe


Prep Time: 10 mins 
Cooking Time: 10 mins  
Serves: 8
Recipe Cuisine: Indian
Recipe Type: Masalapowder

Ingredients:

1/2 cup channa dal
1/2 cup dry red chillies
1/4 cup urad dal
1/4 cup dhania / corriander seeds
1/4 cup dessicated dry coconut / kopparai thengaai
1 tbsp cumin
1/4 tsp fenugreek
1 inch cinnamon
2 cloves
1 tbsp khasa-khasa / poppy seeds
2 sprigs of curry leaves
1/2 tsp hing

Method:


Dry roast the ingredients in medium flame one by one. start with chana dal, urad dal, dhania. then dry roast cumin, fenugreek, cinnamon and cloves, khasa-khasa. following roast the dry coconut in slow flame. then roast the dry red chillies, curry leaves and hing separately.
Cool the roasted ingredients and using your mixie, make them into a fine powder.

Store the vangi bath masala in an air tight jar. use it within a month, as it has dry coconut or store in your fridge.

If you have masala. preparing vangi bath is easy and can be done in 10 minutes.

    Note: 

    This masala powder can also be used to make carrot rice and capsicum rice.


    Vangi Bath

    Vangi bhath, i tasted it first at Mavalli Tiffin Rooms(MTR), from then i used to cook this vangi bhath once in a week. 


    Vangi bath is truly addictive for brinjal lovers. so going ahead with a warning...I used to cook vangi bath atleast once in a week, when we were in bangalore using MTR vangi bath masala. 


    Vangi Bath


    Ingredients:

    • Purple Brinjal - 1/2 kg
    • Basmati / Long Grain Rice - 1 cup / 100grams
    • Onion - 1(optional)
    • Dessicated dry coconut - 1 tbsp
    • Turmeric powder - a pinch
    • Vangi bath masala powder - 3 tsp

    For tempering:

    • 3 tbsp of sesame oil
    • 1/4 tsp of mustard
    • 1/2 tsp of chana dal
    • 1/2 tsp of urad dal
    • 2 dry red chillies
    • 1 tbsp of roasted peanuts (without skin)
    • 3 cahesws
    • 1 sprig curry leaves

    Method:

    1. Soak the basmati rice for about 20 minutes in sufficient water, drain the water and cook basmati rice with 1 and half cup's of water. i used my microwave and cooked in 1 and half cup's of water for about 12 minutes at 900w. rice and water ratio is 1: 1 and 1/2. you can cook the rice on stove top with the same ratio. cool the cooked basmati rice in a wide bowl. mix 1 tsp of sesame oil to the rice and give a soft stir with the spoon, so that the grains are separate.
    2. Chop Brinjal's into big chunks and let them be in a cup of water, to avoid darkening.
    3. In a pan, start for tempering, heat 3 tbsp's of oil, add mustard and let it splutter, add chana dal, urad dal, cashews, peanuts, dry red chillies one by one and roast them all till they turn into light golden in color. add curry leaves.
    4. Add finely chopped onions and saute till they turn translucent. then add chopped brinjal and fry it in medium flame. add salt and turmeric powder and roast the brinjal. add little oil, if they start sticking to the pan.
    5. Now add vangi bath masala powder to the brinjal's and give a good mix. turn the flame to slow and close the pan with a lid, and let the brinjal's get cooked along with the masala.
    6. Brinjal gets cooked within 10 minutes. remove from the flame and transfer to the bowl of cooled basmati rice. slowly mix the masal's  with the rice.
    7. Garnish with chopped corriander leaves and 1 tsp of dessicated dry coconut.

    Serve warm with onion raita.

    Notes:

    Using onions is optional. this tastes good even without onions.

    You can add tamarind while adding vangi bath masala powder, only if you love little tangy flavoured vangi bath.


    If you tell any kannadiga, that you made vangi bath with MTR vangi bath masala mix, they will give you a weird look. iam telling you this from my experience.  they always trust their home made masala.  iam happy, finally i made my own masala!



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    Sri Lankan Eggplant Curry ~ Brinjal Moju

    Diposting oleh adiba
    Minggu, 09 Oktober 2011
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    As I mentioned about Sri Lankan cuisine and my latest obsession with it, here iam sharing a very popular eggplant curry from sri lanka. This is also known as Brinjal Moju. Moju means Pickle.  As the name implies, It  has to be eaten along with rice, some dal, some stir fried greens and a little eggplant moju( just like we have pickle). I also served this pickle with dosa and it was also a winnig combination.


    We loved this curry very much. This curry is so spicy and sour. Vinegar adds the sourness and it complimented to the taste of curry. A little sweetness from sugar also made this curry a extra special.
    So here iam taking you all on a culinary travel to Sri Lanka..


    Ingredients:

    Eggplant – 1 Big one or 8 small purple brinjals
    Shallots / small onions – 6
    Green chilli – 2
    Coconut milk – ¼ cup
    Oil to Deep fry the Eggplant

    Turmeric  - a pinch
    Chilli Powder – 2 tsp
    Roasted Sri Lankan Curry Powder – 2 tsp

    To Ground

    3 cloves of garlic
    2’ inch ginger
    1 tsp sugar
    1 tsp salt
    1 tbsp fruit vinegar
    ½ cup water

    To Season

    Oil – 2 tsp
    2’inch cinnamon
    2 cloves
    1 sprig  curry leaves
      
    Method:

          Wash and slice the Eggplant into strips like french fries. Mix a tsp of salt and turmeric powder to the eggplant and let it marinate for about 30 mins.  Heat Oil to Deep fry and fry the eggplant strips, till they turn brown and crisper. Drain the oil from fried eggplants in a strainer.

    2    Heat 2 tsp of oil in a pan, add cinnamon, cloves, curry leaves, finely chopped green chilli and finely chopped small onions. Saute them all together till the onions turn translucent.
          
                Add a bit of salt, a pinch of turmeric powder, chilly powder and roasted curry powder and mix well with the onions.
          
                Once the Onions turn almost brown along with the curry powders, add the fried eggplant to the pan and give a mix.
        
                 Add Coconut Milk and salt to taste and let the mix rest in slow flame for about a minute.

            Add the Grounded Gin-Garlic-Vinegar mix to the pan and mix well. Let the whole curry simmer for about 2 minutes.

            Garnish with Curry leaves and chopped green chilly.

    Serve along with Hot steamed Rice.

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