SPICY BRINJAL CURRY

SPICY BRINJAL CURRY

Ingredients:

5 round brinjals cut into wedges.

Salt to taste

Little tumeric powder

Oil for frying

2 tbs oil

1 lemon grass stalk smashed

2 inch cinnamon stick

3 medium onions sliced

4 garlic pips minced

1 inch ginger julienned

3 green chillies slit into 4 and cut across

2 tsp chillie powder

1 tbs curry powder

1 tsp mustard seeds coarsely powdered

1 tbs vinegar

1 ½ cups coconut milk

½ tsp sugar

Salt to taste

Method:

Rub the salt and the tumeric powder to the brinjal wedges.

Fry them well and remove to a plate.

Heat the oil in a wok, add in lemon grass and the cinnamon stick.

Add in the onions and garlic and saute well.

Add in the ginger, green chillies, saute for a second.

Add in the chillie powder, curry powder and stir fry well.

Add in the coconut milk, mustard powder, sugar and salt.

Let the gravy boil and become thick.

Add in the fried brinjals and the vinegar. Mix well.

Remove and serve with any flavoured rice, chapathi and so on.

COCONUT BURFI

COCONUT  BURFI    INDIA  STYLE

Ingredients:

1  cup  grated  coconut,  only  white.

1  cup  sugar

½  cup  fresh  milk

1  tbs  ghee

1  tbs  cashew  nuts  broken

¼  tsp  cardamom  powder

Method:

Add  little  ghee  and fry  the  cashew  nuts,  remove.

Apply   little  ghee  to  a  plate   and  keep  aside.

Pour  the  sugar  in  a  heavy  bottomed  pan.

Add  in  the  fresh  milk.  Slowly  boil  the  milk  and  the  sugar.

The  sugar  will  disslove  in  the  milk,  and  will  bubble  up  boiling.

Add  in  the  cardamom  powder,  mix  well.

Add  in  the  grated  coconut,  and  keep  on  stirring  on  medium  heat.

Add  in  the  cashew  nuts  and  keep  on  stirring,  till  the  mixture  leaves the  sides.

Pour  the  mixture  on  the  tray  and  level  it.

Cut  into  slices  when  cooled  a  bit.

You  will  get  white  coconut  slices.

CORIANDER LEAVES CHUTNEY

CORIANDER LEAVES CHUTNEY

Ingredients:

200 grms or 1 bunch coriander leaves, cleaned and chopped

3 green chillies sliced

1 shallot sliced

1 tbs channa dal

1 tbs urad dal

1 tsp tamarind paste

Salt to taste

1 tsp oil

¼ tsp mustard seeds

1 sprig curry leaves

½ tsp oil

Method:

Heat the oil in a pan. Add in channa dal and urad dal.

Fry till lightly brown, remove.

In the same pan, add in the green chillies, shallot and the coriander leaves.

Fry for about 3 minutes, cool.

Now in a mixie, add in the fried dals, coriander leaves mixture,

salt, tamarind paste, and grind to a chutney consistency.

Season with the mustard seeds and curry leaves and pour on top.

Good with dosai, iddli, and others.

MINT TOGAYAL

MINT TOGAYAL

Ingredients:

200 grms of mint leaves or a bunch

1 tbs grated coconut

1 small shallot sliced

4 red chillies

2 tsp urad dal

¼ tsp asafoetida powder

A small piece of tamarind

1 tsp oil

Method:

Wash and dry the mint leaves.

Heat oil in a pan, add in the urad dal, red chillies.

Add also the sliced shallot, tamarind, salt and asafoetida.

Fry till golden brown.

Add in the grated coconut and mint leaves.

Just fry for a second and remove.

When cool, add little water and grind to a thick coarse paste.

Goes well with anything.

TOMATO CHUTNEY

Things For Chutney: Picture 1
Ground Tomato Chutney : Picture 2

TOMATO CHUTNEY

Ingredients:
4 medium ripe red tomatoes sliced
6 dry red chillies cut into pieces.
4 pips garlic
1 medium onion sliced
1 tsp mustard seeds
2 tsp urad dal
½ tsp tamarind paste
Little hing
1 sprig curry leaves
Salt to taste
1 tbs of oil

Method:
Heat the oil in a wok. Add the mustard seeds and urad dal.
Now add the dry red chillie followed by the curry leaves.
Stir nicely, now add the onions, garlic and sauté well.
Now you add the tomatoes, tamarind paste, salt and hing.
Cook well till the raw smell goes. Remove and cool.
Now grind it in a mixie without adding any water.
Remove and serve with dosa or iddlis.