WISH YOU ALL A HAPPY AND A PROSPEROUS NEW YEAR!!!!!!!!!!
Credit to those who ripped the sprites and those who created the brushes. All sprites and brushes belong to their respective owners. Work Made by Nandini.
Dec 31, 2009
Happy New Year!
WISH YOU ALL A HAPPY AND A PROSPEROUS NEW YEAR!!!!!!!!!!
Credit to those who ripped the sprites and those who created the brushes. All sprites and brushes belong to their respective owners. Work Made by Nandini.
Dec 23, 2009
Shrimp Fried Noodles
Ingredients:
Method:
Marinate shrimps with garlic paste, red chili powder and salt for 30 minutes.
Shallow fry the shrimps till done (dry). Not more than 10 minutes.
Cook the noodles according to instructions.
Heat oil and add the onion and fry till they become translucent (high heat).
Add shredded red, yellow, green bell peppers followed by baby corn, scallions, cabbage, carrot .
Stir-fry for 2 minutes.
Add red chili sauce, Soya sauce, Worcestershire sauce and salt. Stir.
Now add the noodles and toss it in such a way that the veggies, sauces and noodles get blended well .
Add the shrimps and mix well.
Serve hot.
Dec 22, 2009
Chicken with Broccoli
Ingredients:
Chicken thighs (boneless) - ½ kg (cut into pieces)
Onion - ¾ cup (chopped)
Ginger-garlic paste - 2 tsp.
Tomatoes - 2 (chopped)
Broccoli florets - 1 cup
Worcestershire sauce - 2 tsp.
Chicken masala - ½ tsp.
Dry whole red chilies - 4
Red chili powder - 1 ½ tsp.
Coriander powder - 1 tsp.
Coriander leaves - 2 tbsp.
Oil
Salt (to taste)
Method:
Heat the oil and add the onion. Fry till it turns translucent.
Add the ginger-garlic paste and dry red chili.
Fry for 2 minutes.
Add the tomatoes and fry till they become pulpy.
Now add the red chili powder, coriander powder, salt and mix well.
Add the chicken pieces and fry in medium flame.
Cover it with a lid and cook.
In between, remove the lid and stir to avoid burning. Continue this till the chicken is half-cooked.
Add the broccoli florets. Worcestershire sauce and mix well.
Again cover and cook till both chicken, broccoli are done.
Finally, add the chicken masala and coriander leaves.
Stir well. Remove from heat.
Enjoy!!!!
Meen Kuzhambu (Version-3.0) - Fish in Tamarind Sauce
(Brinjals got submerged in kuzhambu so they're not visible in the picture)
Ingredients:
Fish pieces - ½ kg
Shallots - 1 cup (chopped)
Ginger-garlic paste - 1 ½ tsp.
Tomatoes - 4 (medium-chopped)
Brinjals - 3 (chopped)
Green chilies - 3 (slit-half lengthily)
Tamarind - 50 gm
Coconut milk - ½ cup
Red chili powder - 2 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Salt (to taste)
Curry leaves (few)
Coriander leaves - 2 tbsp.
Oil
Fenugreek seeds - ¼ tsp.
Method:
Soak the tamarind in 2 cups of warm water for an hour.
Heat the oil and add the fenugreek seeds and sauté it.
Add the onions and fry till they turn light golden color.
Add the ginger-garlic paste and green chilies. Fry till the raw smell fades away.
Add the tomatoes and fry till pulpy.
Add the brinjals and fry for 4-6 minutes.
Add the red chili, coriander, turmeric powder and salt.
Mix well.
Now add the tamarind extract plus 2 cups of water and bring it to a boil.
When the sauce reduces to 3/4, add the fish pieces and reduce the heat.
Cover it with a lid and cook till the fishes and brinjals are done.
Add the coconut milk, curry leaves and coriander leaves.
Serve hot with rice.
Note: Adjust the tamarind and chilies according to your taste.
You can also add the mango pieces by reducing the tamarind.
Dec 21, 2009
Mutton Kurma (Version 2)
Ingredients:
Mutton - ½ kg (cut into bite size)
Onions - 4 (medium)
Tomatoes - 4 (medium)
Potatoes - 1 cup (peeled and cubed)
Ginger garlic paste - 2 tsp.
Curry leaves - 10
Mint leaves - 15
Coriander leaves (chopped) - 2 tbsp.
Coconut milk (thick) - ½ cup
Salt (to taste)
Oil
Red chili powder - 2 ½ tsp.
Turmeric powder - ¼ tsp.
Green chilies - 3 (slit half lengthily)
To grind:
Cinnamon - 2 inches
Cloves - 3
Fennel seeds - 1 tsp.
Poppy seeds - 1 tbsp.
(Soak poppy seeds in hot water for 20 to 30 minutes)
Method:
Pressure cook the mutton with half tsp. of ginger-garlic paste, ½ tsp. red chili powder, turmeric powder, 1 cup of water and salt.
Grind the onion into paste.
Heat the oil in a kadai and add the onion paste.
Fry till it turns light brown color.
Add the ground paste, ginger-garlic paste, mint leaves, green chili, tomatoes, salt and fry.
Add the potatoes and the mutton (without water). Fry.
Add the red chili powder and mix well.
Add the mutton water (which was cooked in pressure cooker) and let it cook for 10 minutes (in medium flame).
When the potatoes are boiled, reduce heat and add the coriander leaves, curry leaves and coconut milk.
Remove from heat.
Enjoy with chapathi or hot rice.
Sent off to "Think Spice: Think Poppy Seeds" event (Think Spice series originally started by Sunita Bhuyan) and "EFM-Mutton Series" event.
Dec 18, 2009
Green Chickpeas & Paneer Curry
Ingredients:
Green chickpeas - 1 cup
Paneer - 200 gms (cut into cubes)
Onion - 4 (medium)
Tomatoes - 4 (medium & pureed)
Ginger - 1 inch (crushed)
Garlic - 4 cloves (crushed)
Cinnamon - 1 inch stick
Cloves - 2
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Amchur powder - ¼ tsp.
Garam masala - ¼ tsp.
Tandoori masala - 1 tsp.
Salt (to taste)
Oil
Coriander leaves (chopped) - 2 tbsp.
Method:
Grind the onions into paste.
Heat the oil in a kadai. Add cinnamon and cloves.
Add the onion paste and fry till light brown color.
Add crushed garlic and ginger. Fry for a minute.
Now add the turmeric, red chili, coriander, amchur powders, garam masala and salt (reduce heat).
Mix well.
Add the tomato puree and cook till oil separates.
Add the green chickpeas and one cup of water.
Cover and cook till the peas are done.
Meanwhile shallow fry the paneer.
Add the paneer and cook for 2 minutes.
Now add the tandoori masala and coriander leaves. Mix well.
Remove from heat and enjoy with roti or chapathi.
Adapted from a recipe book ( Truth is always bitter)
Sent off to "My Legume Love Affair (Part-18)" hosted by Srivalli. MLLA is originally started by Susan.
Dec 15, 2009
Curd Rice with Turmeric
This rice is one of my favorites. Usually I prepare this type whenever I cook vegetable biryani.
One of my friends told me that she used to get curd rice with cheese in parties. I have never used this technique in curd rice as I’m not fond of cheese which supports fatness leading to ‘motu’ ness or ‘goondu’ ness. Sometimes it’s called bagalabath, when soft fluffy butter is added. I sometimes add grated mangoes, grated cucumber & carrot to this rice to make it more healthy. I like to add dry red chili also.
I saw the turmeric (haldi) in Big Bazaar and immediately bought it two days ago. I suddenly remembered to make this dish. I think it was almost after 2 years the last time I had this special kind of yogurt rice. With this golden chance, I searched and almost raided the fridge for that majestic-looking orange colored turmeric (it’s actually yellow but it looks orange) and added this to the rice. This is my kind of curd rice which is usually prepared in raw rice and should be mushy. Add extra water to boil the rice.
A little fact:
In temples, when a prasadam is offered, the cooks add butter to the curd rice.
Ingredients:
Raw rice - 1 cup
Curd - ½ cup
Milk - 1 cup
Turmeric - ¼ cup (grated)
Ginger - 1 tsp. (grated)
Green chilies - 2 (deseeded and chopped finely)
Curry leaves - 5-8 (chopped or not)
Coriander leaves - 2 tbsp. (chopped)
Salt
For tempering:
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Urad dal - ½ tsp.
Chana dal - 1 tsp.
Asafetida - ½ tsp.
Oil
Method:
Boil the rice till it becomes mushy.
Add milk and curd. Mix well. Keep aside.
Peel the skin of turmeric and grate.
Heat the oil and add the tempering ingredients.
When the mustard splutters, add the dal and let it turn golden color.
Add it to the rice.
Now add the green chilies, ginger, curry leaves, coriander leaves & turmeric and start to mix well.
Finally add the salt and mix.
When you want to take it for a picnic, party or for travel don’t add the salt.
At the time of serving add the salt and mix.
Adding turmeric is optional. All other procedures are the same.
Serve with pickles or dry potato fry.
Sent off to Srilekha's "EFM: Variety Rice Series" event.
Ring Murukku/Chegodilu - Indian Cooking Challenge
Theme for ICC in November - Chegodilu/Chegodi.
Ingredients:
Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal/Pesara pappu/Mung Dal/Pasiparuppu - 2 tbsp.
Cumin Seeds - 1 tsp.
Sesame Seeds - 1 tsp.
Chili powder - 3/4 tsp.
Ghee or oil - 1 tbsp.
Salt (to taste)
Oil (for deep frying)
Method:
Soak moong dal for 30 minutes to 1 hour.
Boil water and add salt, ghee and moong dal.
Again bring to a boil.
Meanwhile in the rice flour add cumin seeds, sesame seeds, chili powder. Mix all.
Add the boiled water along with moong dal (little by little) to this rice flour and with the help of base of wooden spatula mix it.
Let it cool.
Knead it into a smooth dough.
Grease your fingers with oil
Take a key lime size of a ball and roll them to form a thick rope.
Bring the ends together to from a rings.
Do the same with the remaining dough.
Deep fry till golden color. Remove and place it on an absorbent paper.
Enjoy.
Dec 14, 2009
Carrot Methi Pulao
Mount of rice on a plate & very simple rice.
Ingredients:
Basmati rice - ¾ cup
Onion - 1 (chopped)
Carrot - 2 (medium & grated)
Fenugreek leaves/methi - a handful
Garlic - 3 cloves (crushed)
Red chili powder - ½ tsp.
Cinnamon stick - 1 inch
Cloves - 2
Garam masala - 2 pinches
Salt (to taste)
Ghee - 1 tsp.
Oil
Coriander leaves - 2 tsp.
Method:
Boil the basmati rice and keep aside.
Heat oil and add the cinnamon and cloves.
Now add the onions and sauté till translucent.
Add the crushed garlic and fry for a minute.
Now add the fenugreek leaves and mix well.
Sauté in between till the leaves are cooked.
Now add the carrot and fry till they are dry.
Add the red chili powder and fry.
Now add the boiled rice and mix well.
Add salt, ghee, garam masala, coriander leaves. Mix
Remove from heat and enjoy with any side dish or yogurt
Sent off to Srilekha's "EFM-Variety Rice Series" event
Dec 11, 2009
Orange and Sugarcane Juice
Ingredients:
Orange juice - 1 cup
Sugarcane juice - 1 cup
Mint leaves - 10 (small)
Lemon juice - from half-sliced lime
Black salt - 1/4 tsp.
Chat masala (optional)
Method:
Crush mint leaves and add to the orange, sugarcane and lemon juices.
Now add the black salt and mix well.
Strain the juice.
Now sprinkle chat masala and Enjoy.
Sent off to Sanghi's "FIL-Fruits" event.
Dec 10, 2009
Kuzhi Paniyaram
Ingredients:
Raw rice - 1 cup
Idli rice - 1 cup
Urad dal - ¼ cup
Pistachios - ¼ cup
Onion - 2 (medium-chopped finely)
Green chilies - 2 (deseeded & chopped)
Coriander leaves - few (chopped)
Mustard seeds - ½ tsp.
Urad dal - ¼ tsp.
Curry leaves - 4 to 5 (torn)
Asafetida - 2 inches
Salt (to taste)
Oil
Coconut grated (optional-didn’t add)
Method:
Soak rices and urad dal for at least 4 hours.
Grind them.
Add salt and ferment for 8 hours.
After fermentation:
Soak pista in water for at least 30 minutes. Remove the skin and keep aside.
Heat ½ tbsp. oil and add the mustard and urad dal. When the mustard splutters, add the onions.
When the onions are translucent add the green chilies, curry leaves, asafetida and sauté for a few seconds.
Remove from heat and add this to the batter.
Also add the coriander leaves and pistachios. Mix well.
Now heat the paniyaram mould and add a little oil in every hole.
Add the batter in every hole and let it cook on one side till it turns a golden color.
Turn on the other side with a skewer and cook till it becomes golden color.
Serve hot or warm with a favorite chutney.
Sent off to Srilekha's "EFM-Variety Rice Series" event.
Dec 9, 2009
Bagara Baingan
I’ve made this Hyderabadi dish from Mona’s website. My family enjoyed this dish and thanks mona for this tasty dish. Bagara Baingan means ‘tempered brinjals’. This side dish is PREPARED IN MARRIAGES and big gatherings. I followed her recipe with only one change that is instead of coconut cream I used coconut milk.
Ingredients:
Brinjal/Baigan - 6 (small, round & purple)
Onion - 2 (sliced)
Sesame seeds - 1½ tbsp.
Poppy seeds - 1 tbsp.
Peanuts - ½ cup
Coriander seeds - 1 tbsp.
Turmeric - ½ tsp.
Coconut milk/Cream - 2 tbsp.
Cashew nuts - ½ cup (soaked in warm water for 30 min.)
Ginger-garlic paste - 1 tbsp.
Jaggery - 30 g
Red chili powder - 2 tsp.
Small green chilies - 6
Salt (to taste)
Cumin seeds - 1 tbsp.
Kalonji - 1 tsp.
Dry red chili - 2
Black mustard seeds - 1 tsp.
Fenugreek seeds - ¼ tsp.
Tamarind concentrate - 2 to 3 tbsp.
Oil
Method:
Make four incisions perpendicular (X) from the base of each brinjal and the stem end should be intact.
Soak them in water with 1 tbsp. of salt. Keep aside.
In a frying pan, add 1 tbsp. of oil and sauté the onion till light brown color in medium heat. Remove them and cool.
In the same pan add poppy seeds, sesame seeds, peanuts and coriander seeds separately and roast them till an aroma rises without burning. Cool it. Remove the skin of peanuts. Now powder the poppy seeds, peanuts, coriander, sesame seeds.
Add the roasted onions, ground spices, thick coconut milk, ginger-garlic paste, jaggery, red chili powder, green chilies, cashew nuts and salt in a blender. Blend them into a smooth paste (if required add little water).
Drain the brinjals (make sure there’s no water in the brinjals) and add oil in a pan and shallow fry. Stir frequently and cover with a lid until they are tender. Gently remove them in a platter.
In a pan add ¼ cup of oil in medium heat and add the cumin seeds, dry red chili, fenugreek, kalonji and mustard seeds.
When mustard seeds start to splutter, lower the heat and add the blended smooth paste and cover for a minute (it’s essential as the paste combines with the tempering for a good flavor).
Open the lid and mix it all.
Cook uncovered for 8 minutes. If required, add little water and keep stirring the mixture occasionally.
Now add the shallow-fried brinjals and half cup water (or more if needed).
After some time when the brinjals are tender (after 10-15 minutes), add the tamarind concentrate and gently fold it in the curry.
Let it cook covered for at least 3 minutes.
Remove from heat and garnish with coriander leaves.
Serve hot or cold. Do not reheat the dish.
Coconut cream and coconut milk:
This is for Mr. Ushnish Gosh.
1) For coconut cream, grate one whole coconut on the insides (not the coir). Add the grated coconut in 1 cup of warm water and soak them for 20 minutes. Now blend them along with the water into a thick paste. Now strain through a muslin cloth or through a small hole strainer. Keep this in a fridge for few hours and then you get a coconut cream. This can be used in fruit salsa and some baking. But I never tried this in home. If any leftover coconut cream dilute by adding water and convert into coconut milk.
2) Coconut milk: Grate one whole coconut i.e., the white flesh and soak them in 2 cups of warm water. Blend them and strain them. This is the thick milk or the first extract.
3) Now add 1 cup of water to the left over coconut gratings (which we used for first extract) and blend, strain. This is second extract or thin coconut milk.
4) Again add 1 cup of water to the same left over coconut gratings and blend & strain. This third extract or very thin coconut milk.
5) Thin and very thin coconut milk can be used for boiling process. But thick coconut milk is mostly added in the end of the cooking and immediately remove from the heat. Or else the milk will curdle.
Actually, I never soak in water and I directly prepare the milk. Increase and decrease the quantity of water and coconut gratings according to your use in the dishes. If you don’t have any grater, just remove the flesh from the shell and chop it into small pieces. Pulse them in the blender you get a grated or shredded coconut.
Sent off to "Think Spice: Think Poppy Seeds" event hosted by RV. Think Spice is originally started by Sunita Bhuyan.
Dec 8, 2009
Makai Vadi
Ingredients:Coriander leaves - 1 cup
Yellow corn kernels - 1 cup (crushed)
Gram flour - 1 ½ cup
Rice flour - 1 tbsp.
Ginger-chili paste - 1 tbsp.
Garam masala - 1 tsp.
Sesame seeds - 1 tsp. (roasted)
Lemon juice - 1 tsp.
Turmeric powder - 1 tsp.
Asafetida - ¼ tsp.
Sodium bicarbonate - ¼ tsp.
Salt (to taste)
Oil (for frying)
Method:
Chop coriander leaves finely. Mix in the gram flour and rice flour and keep aside.
Add the corn kernels, ginger-chili paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafoetida, baking soda and salt to the mixture.
Add water and make a batter of thick consistency. Mix well and remove the lumps.
Grease the vessel and pour the batter into the vessel.
Steam for about 30 minutes.
Check by inserting a skewer on all sides.
(I kept another 5 minutes in medium flame)
Cool and cut into triangles.
Heat oil in a deep frying pan.
Deep fry the pieces in hot oil until golden brown and crispy.
Remove from heat and serve hot with green chutney or tomato sauce.
R.C.
Sent off to EC's "WYF: Tea Time Snacks" event.
Dec 7, 2009
Methi Gota
Methi Gota is a Gujarati snack. It is best to have it with ginger tea.
Ingredients:
Gram flour - 2 cups
Fenugreek (methi) leaves - 2 cups
Semolina (rava)- 3 tbsp.
Coriander seeds - 2 tbsp. (crushed coarsely)
Baking soda - ½ tsp.
Black pepper - 1 tsp.
Yogurt - ½ cup
Coriander leaves (a handful) - chopped
Ginger - chili paste - 1 tbsp.
Salt (to taste)
Sugar (to taste)
Hot oil - 2 tbsp.
Oil (for frying)
Method:
Mix all the ingredients in the gram flour except oil.
Add 2 tbsp. of hot oil and prepare a batter of thick consistency (if required add little water).
Keep aside for 10-15 minutes.
Heat the oil in a frying pan and add the batter in small rounds.
Fry until they are golden brown (fry in medium flame to ensure that the inside gets cooked thoroughly).
Drain on paper towels and serve with coriander chutney or tomato ketchup.
RC
Sent off to 'WYF: Tea Time Snack' event.
Dec 4, 2009
Orange Kheer
,OrangeThis is a bengali dessert. In the bengali language, it is called Kamla Lebur Kheer. Peeked it from Bong Mom’s Cookbook. Here is the original recipe. In this season we get loads, loads, loads…. (Phew!)..of oranges as we can select a good quality of them. This kheer has a divine taste and it’s simple to make.
Ingredients:
Oranges - 6
Whole milk - 1 litre
Condensed milk - ¾ can
Saffron - 2 pinches
Sugar - ½ cup
Method:
In a deep thick pan, add the milk and bring it to a boil.
Reduce the heat to medium and start stirring.
After sometime, add the condensed milk and stir.
Add the sugar and stir.
Stir the milk till it becomes ¼th the initial amount.
A smooth kheer is obtained without any burning.
Refrigerate the kheer for 1 hour.
Meanwhile peel the skin of oranges and remove all the thin film white segments also.
After 1 hr add the oranges to the kheer and refrigerate for 2 hrs.
Finally add the saffron strands and serve chill.
Oranges - 6
Whole milk - 1 litre
Condensed milk - ¾ can
Saffron - 2 pinches
Sugar - ½ cup
Method:
In a deep thick pan, add the milk and bring it to a boil.
Reduce the heat to medium and start stirring.
After sometime, add the condensed milk and stir.
Add the sugar and stir.
Stir the milk till it becomes ¼th the initial amount.
A smooth kheer is obtained without any burning.
Refrigerate the kheer for 1 hour.
Meanwhile peel the skin of oranges and remove all the thin film white segments also.
After 1 hr add the oranges to the kheer and refrigerate for 2 hrs.
Finally add the saffron strands and serve chill.
Sent off to 'JFI-Saffron' event hosted by DK (originally started by Mahanandi) and Sanghi's 'FIL-Fruits' event.
The Marigold flowers blossoming in the balcony match well with oranges for 'dish-flower' pairing.
Dec 3, 2009
Vaazhaithandu/ plantain stem with oats
When I saw Priya’s Snake Gourd & Oats Kootu and Vazhakkai & Oats Kara Poriyal, I was inspired to make the plantain stem with oats.
The only difference is that instead of grated coconut, I added oats. The taste was good. As both are high in fiber content, it is good for health.
Ingredients:
Plantain stem (chopped) - 2 cups
Onion - 1 (chopped)
Oats - 1/3 cup
Curry leaves - 5 leaves
Sambar powder - ½ tsp.
Salt (to taste)
Oil
For tempering:
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Urad dal - ½ tsp.
Method:
Add the chopped plantain stems in 1 cup of buttermilk.
Heat the oil and add the tempering ingredients.
When mustard seeds splutter, add the onions and fry till translucent.
Add the plantain stems without buttermilk.
Add sambar powder and salt. Mix well.
If the stem is tender, add a little water to cook or if the stem is hard, add extra water to cook.
Once the stems are cooked and water gets evaporated, add the oats and curry leaves.
Reduce the heat and cook the oats by covering the kadai with a lid.
Mix in between to avoid burning.
Finally add the chopped coriander leaves which I had added in a very little quantity.
Serve as a side dish for rice.
Sent off to Saraswathi Iyer's "Oats Feast" event.
Dec 2, 2009
Vazhaipoo/Plantain Flower Kootu
Ingredients:
Petals - from 1 plantain flower
Toor dal - 1/3 cup
Onions - 1 (chopped)
Garlic - 3 (crushed)
Tomato - 2 (chopped)
Turmeric powder - 1 tsp.
Curry leaves - 5-6 leaves
Coconut milk (thin) - 1/3 cup.
To grind:
Green chilies - 4
Cumin seeds - 1 tsp.
For tempering:
Mustard seeds - ½ tsp.
Urad dal - ½ tsp.
Rice - 1 tsp.
Method:
Blend the petals in the blender.
Add this in 1 cup of buttermilk and mix well ( to avoid oxidation).
Boil the dal and keep aside.
Grind the green chilies and cumin seeds.
Heat oil and add the tempering ingredients.
When mustard splutter add the onion and garlic. Fry.
Add the curry leaves and add the tomatoes.
Sauté till it becomes pulpy.
Add the blended petals along with buttermilk.
When they are cooked add the boiled dal, ground paste, turmeric powder and salt.
Bring it to a boil.
Now add the coconut milk and remove immediately.
Mix well.
Serve hot.
Sent off to Sanjana's "Create for a Chilli Chopper" competition.
Beetroots with Scrambled Eggs
Very SIMPLE side dish on BUSY days.
Ingredients:
Beet root - 2 (medium)
Eggs - 4
Onion - 1 (chopped)
Whole dry red chili - 1
Oil
Salt (to taste)
For Tempering:
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Urad dal - ¼ tsp.
Fennel seeds - ¼ tsp.
Curry leaves - 5
Method:
Peel the skin and grate the beet root.
Heat oil and add the tempering ingredients.
When mustard starts to splutter add the onion, curry leaves and fry.
Add the half broken red chilies.
Now add the grated beet root and saute for few minutes.
Now add the eggs and start to scramble.
Fry till the eggs are cooked.
Now add the salt and mix well.
Serves as a good side dish for rasam rice (or depending on your taste).
Award passed to me by Viki. Thanks for the cute award!
Dec 1, 2009
Brinjal & Indian Broad Beans Curry (Vankaya Chikkudukaya Kura)
As seen on TV cooked by Chef Jacob.
Ingredients:
Green brinjal (big) -1 (chopped)
Broad beans - 12 (cut into pieces)
Onions - 3 (chopped)
Green chili - 1 (chopped)
Kashmiri red chili - 2 tsp.
Milk - 1/3 cup
Salt (to taste)
Oil
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Coriander leaves - few
Method:
Heat oil and add the mustard and cumin seeds.
When mustard seeds splutter add the onions and fry till translucent.
Add the green chili pieces and fry.
Add the red chili powder and mix well.
Add Brinjal and broad beans pieces and saute for few minutes.
Add 2 cups of water, salt and let the veggies cook.
The sauce should be watery.
Once the veggies are cooked reduce the heat and add the milk.
Immediately remove from heat and add the coriander leaves.
Serve hot with dosas or with rice.
