BRINJAL KASUNDI

here is the recipe for Brinjal Kasundi.
Its a fool proof recipe. You just have to follow
the recipe and it will be done.
Those who like can try with 500 grms or 250 grms brinjals.
Thanks. Kugan98


BRINJAL KASUNDI

1 kg round brinjals
10 tbs sugar
3 tbs salt more or less
8 tbs chillie powder
1 whole bunch garlic
3 tbs cumin powder
1 1/2 tbs mustard made into powder
2 tbs funugreek powder
2 tbs tumeric powder
1 1/2 cup oil
1 cup vinegar


Method:
Wipe the brinjal and cut into ½ inch cubes.
Do this last, or the brinjal will turn brown.
Pound the garlic roughly.
Mix all the powders with vinegar.
Heat the oil, add the pounded garlic.
When it’s slightly brown add the powder mixture.
Stir nicely till all the spices are coated with oil.
Add the brinjal and mix nicely.
Add the sugar and salt, the sugar will melt,
And look a bit watery. Stir nicely little while,
till the brinjal are 3/4 half cooked. ( It should not be overcooked)
The brinjal pieces will be a bit crunchy.
When cooled you can bottle it.
Can be eaten with chapathi, or as a sandwich filling, with dosai, or even with rice. It will be a hit with friends visiting.

Thanks. Kugan98


P.S do not worry about the amounts mentioned.
Just follow the recipe and you will have a nice brinjal kasundi.

PUMPKIN SOUP

I am posting the pumpkin soup, as we make.
My aunt suggested that, we can add 2 tbs of well cooked
mysore dal, while we blend the pumpkin. This will reduce
the sweetness of the pumpkin. Thanks. Kugan98


PUMPKIN SOUP

Ingredients:

300 grms pumpkin skinned and chopped
1 large white onion chopped
3 pips of garlic smashed
2 tbs extra virgin olive oil
1 bay leaf
1 tbs dry thyme
¼ tsp cumin powder
¼ tsp curry powder (optional)
Freshly ground pepper powder
Salt to taste
½ cup heavy cream
3 cups of vegetable stock. Less or more according to thickness needed

Method:

Pre heat oven to 200 degeress C
Mix the onion, garlic and thyme in olive oil.
Add in the chopped pumpkin, pepper and salt and mix well.
Spread this mixture in a baking tray, with the bay leaf and roast for about 20 minutes.
Stir in between once or twice. It should have been tender by now.

Remove from the oven and transfer to a cooking pot.
Add in the vegetable stock, cumin powder and curry powder.
Simmer for about 10 minutes. Taste for seasonings.
Now remove from the stove, discard the bay leaf.
Let it cool a little. Then puree the soup in a blender.
Before serving reheat the soup and mix in the heavy cream.
Serve hot with bread.

Pumpkin Payasam

Pumpkin Payasam (kugan)

Still in the subject of pumpkin, try this pumpkin payasam.
Truly delicious. You have to try it once to know the truth.


PUMPKIN PAYASAM

Ingredients
2 cups ripe pumpkin,cooked and mashed well, without lumps (like puree ).
500 grms grated jaggery
25 grms fried raisins
25 grms fried cashew nuts
2 tbs honey
1 tsp cardamon powder
4 cups thin milk or more and 1 cup thick milk from 1 big coconut
2 tbs ghee
salt a pinch

Method:
Add a cup of water in jaggery and prepare a syrup.
In a pot, add the syrup ,thin milk and the mashed pumpkin and bring to boiling point
Reduce the heat, add the honey and ghee and cook till thick.
Add thick milk,cardamon powder and boil again once.
Serve decorated with fried raisins and cashew nuts.

Note: Reduce or increase the thin coconut milk,
According to the thickness of payasam wanted.

QUINOA VEGE FRY

QUINOA VEGE FRY

Ingredients:

1 cup quinoa
2 cups of thinly cut veges.
(Onion, green, red, yellow peppers, carrot and beans)
2 green chillies sliced
1 sprig curry leaves
½ tsp mustard seeds
2 tsp lemon juice
½ tsp tumeric powder
1 tsp oil
Salt to taste

To Garnish;
1 tbs chopped coriander leaves
1 tbs roasted peanuts
1 tsp ghee

Method:
Soak the quinoa for about 30 minutes.
Then rinse it, add 2 parts of water and salt and
Cook it on low flame for about 20 minutes.
Remove and let it cool.

Heat oil in a wok, add in the mustard seeds.
Let it splutter, add in the sliced green chillies, curry leaves,
and onions, sauté till the onions turn a bit brown.

Now add in all the other vegetables, salt and mix well.
Stir till the veges are cooked.
Add in the cooked quinoa and mix thoroughly to combine.
Remove and add in the chopped coriander leaves, peanuts.
Add also the lemon juice and the ghee.
Stir and combine, and serve with any chutney or yogurt.

TOMATO KASUNDI

TOMATO KASUNDI

500 grms ripe red tomatoes
10 grms chillie powder
10 grms ginger make into paste
10 grms garlic pips make into paste
10 grms cumin powder
60 grms sugar
40 grms or ¼ cup oil
1 tsp mustard seeds
1 ½ tbs salt less or as needed
1 ½ tsp tumeric powder
1 sprig curry leaves
150ml vinegar

Method:
Blanch the tomatoes and remove the skins.
In a blender blend the tomatoes lightly.

Heat a heavy bottomed pan, add the oil and mustard seeds.
Let them splutter, now add all the other ingredients,
except the sugar and the vinegar. Let it cook on medium flame.
Keep stirring for about 10 minutes.

Now add the sugar and vinegar, taste for salt, and keep on
cooking till it is reduced to a thick saucy consistency.
Remove cool and bottle. Goes well with chappathi,
and as a sweet pickle.

You can make this kasundi using brinjals.
You have cut the brinjals into very small cubes
And an addition of powdered fenugreek seeds.
Its also a sweet pickle to serve in functions for vegetarian meals.

SPINACH OMLETTE (Vegetarian omlette)

SPINACH OMLETTE

Ingredients:
½ cup finely shredded spinach leaves
¼ cup mixed cabbage, coriander leaves finely cut
1 small onion finely chopped
2 tbs tomato (without seeds) finely chopped
¼ tsp sesame seeds
¼ tsp tumeric powder
1 tsp chillie powder
¼ tsp garam masala powder
1 ½ cup besan flour
2 tbs whole wheat flour
Salt to taste
Little oil.

Method:
Mix all the ingredients with enough water to form
a dosai like batter.
Keep aside for about 15 minutes.

Heat a non-stick pan, pour a ladle full of the batter.
Spread a little like a egg omlette. Pour a tsp of oil around the omlette.
Let it cook on medium heat.
Once it is cooked on one side, flip it over to the other side.
Remove once it is cooked.
Serve it hot with any sauce of your choice.
You can even make it as a filling for a sandwich,
with cucumber and chillie sauce.

PAR BOILED RICE URUNDAI - Rice balls

According to my grandmother, in those days, they did not have much things in the village. They usually made snacks and sweets with what ever that was in the house. This is a Kerala item.
It is not a disappearing item, but a DISAPPEARED item.
We revive it at least once a year in our house. We love it.
May be it is a bit unhealthy.


PAR BOILED RICE URUNDAI

Ingredients:

1 cup par boiled rice
2 ½ cups coconut milk
½ cup sugar more if you like
1 tbs ghee or more
2 tbs raisins
A pinch of cardamom powder
Little salt

Method:
Sprinkle very little water in the rice.
Heat a wok, dry roast the rice till it crackles and turns a little brown.
Cool it and grind to a little coarse powder in a dry grinder.

Heat a wok, add in the ghee and the raisins.
When the raisins swell, add in the coconut milk.
Add in also the sugar, cardamom powder and salt.

Let the milk to come slow boil on low heat.
Add in the ground parboiled rice and keep on stirring.
See that there are no lumps.
Stir till all the milk has been absorbed and it becomes a mass.
Remove from the fire. Let it cool a bit and shape it into balls.