Stuffed Eggplant Fry/Kathirikkai Varuval/Stuffed Brinjal Fry

Today I am sharing you delicious stuffed brinjal/eggplant fry with simple and readily available ingredients in no time.As I like brinjal a lot,weekly once brinjal aka eggplant appears in my kitchen.Last week I got a few tender small eggplants from Indian store and wanted to make something for the blog.I have already shared some brinjal recipes and one of my simple brinjal fry is popular in my blog.
When I thinking something to make with whole eggplants suddenly I remembered the recipe which I noted down couple of months back.This recipe is a dry version and it doesn't need tomato also but if you want with gravy then go head and add one chopped tomato.It tastes great with rasam and curd rice,now lets move on to the recipe........................................

Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai	7-8
Onion(finely chopped)	1(medium size)
Green chilly/pachamilgai	2(finely chopped)
Tamarind/puli	small gooseberry size
Salt	11/2 tsp
Oil	2 tbs
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	for garnishing
Cumin seeds/jeeragam	1/2 tsp

Roast and Grind

Ingredient	Quantity
Channa Dhal/kadalaparuppu	1 tbs
Coriander seeds/dhaniya	1 tbs
Poppy seeds/kasa kasaa	1 tsp
Coconut(grated)	2 tbs
Red chilly powder/milagai podi	11/4tsp

Method

Dry roast the coriander seeds,channa dhal and poppy seeds in a low flame till nice aroma comes out,then add the grated coconut and fry it till it changes the color.Put off the flame and finally add the red chilly powder and mix it cool.Let cool down completely,add around 1/2 tsp of salt and grind it to a fine powder.Add around 1/4 cup of water to the tamarind and take the extract,keep it aside.

Now take the egg plant trim the stalk little and make slits as shown ,stuff the spice powder and keep it on a microwave safe plate.Continue it for rest of the eggplants.Microwave the stuffed eggplants for 3-4 minutes in a microwave high and keep it aside.
Heat a pan crackle the cumin seeds,add the chopped onion,green chilly and curry leaves.Saute it until transparent,add in the stuffed eggplants and saute it for a minute.

Now add the tamarind extract,remaining spice powder,salt and cook it covered in a medium flame.Remove the lid and gently turn and cook it for couple of minutes,finally sprinkle the coriander leaves and put off the flame.

Stuffed brinjal fry is ready.

Enjoy..........................................................................

• If slight gravy is needed add 1 medium size chopped tomato.
• Use same sized eggplants/brinjals to get cooked evenly.
• Instead of microwave,steam it  for 5 minutes in a idly steamer.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Whole Masoor and Mung Beans Dhal Fry Vegan Thursday

When I was cleaning my pantry last week I found out a pack of whole masoor dhal which I bought couple of months back in Indian store.So wanted to try something out of it and finally ended up in making dhal fry along with mung beans.
This recipe can be made in no time with pressure cooker and these lentils no need of any prior soaking.This dhal fry goes very well with rice as well as rotis.With no further delay lets move on to the recipe.....................

Basic Information

Preparation Time 10 minutes
Cooking time 25 minutes
Serves 3

Ingredients

Ingredient	Quantity
Whole Masoor	1/3 cup
Mung beans/paasipayaru	1/3 cup
Onion(finely chopped)	1(medium size)
Tomato(finely chopped)	2(small size)
Garlic/poondu(finely chopped)	3 cloves
Green chilly/pachamilagai	3(finely chopped)
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves(chopped)	1 tbs
Oil	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/kulutham paruppu	1tsp
Cumin seeds/jeeragam	1/4tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

Method

Wash the lentils in water for couple of times and put in a pressure cooker with 2 cups of water.Cook it for 4 whistles in a medium flame.Once the pressure subsides to the cooked lentils add half of the chopped onion,tomato,garlic and the green chillies to it.Cover the cooker with the lid with the weight on and cook it for 2 whistles.

Meanwhile heat a pan with oil and do the tempering,saute the remaining onion and garlic along with a pinch of salt.Then goes in the chopped tomato and cook it till mushy.Now add in the cooked lentils,chilly powder,turmeric powder and salt along with a cup of water.

Cook it for 4-5 minutes and finally add the coriander leaves and put off the flame.

Healthy and delicious dhal fry is ready.

Serve it with roti or rice.

Enjoy.....................................................

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Chow Chow/Chayote Poriyal

Today's post is a simple recipe with Chayote aka chow chow,in our households we make sambhar and kootu with chow chow.But this poriyal was new to me when I had in Saravana Bhavan lunch Thali.It tasted good and my son liked it a lot,so tried my version and came out delicious.Now off to the recipe................

Basic Information

Preparation Time 10 minutes
Cooking Time 15 minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Chayote/chow chow	11/2 cups(chopped)
Channadhal/kadalparuppu	2tbs
Green chilly/pachamilagai	2
Coconut(grated)	2tbs
Shallots/chinna vengayam	4(chopped)
Salt	3/4tsp
Oil	2tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1tsp
Red chilly/varamlagai	1(broken)
Asafoeitda/perungayam	a pinch
Curry leaves/karivepillai	few leaves

Method

• Pressure cook the channa dhal for whistle in a pressure cooker and keep it aside.
• In a pan add the chopped chayote and green chilly.Sprinkle some water and pinch of salt,cook it till it becomes tender.Drain if any excess water.
• In a separate pan heat the oil and do the tempering with the ingredients,saute the shallots for a minute,add the grated coconut and cooked channa dhal along with the salt.
• Add the cooked chayote and mix it well and keep it for a minute in the flame.
• Simple chayote poriyal is ready.

Enjoy.................................

• Instead channa dhal,moong dhal can be used.
• Here I cooked the channa dhal for a whistle in a cooker,instead you can soak it for 10 minutes and cook in the microwave.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Peanut and Mint Chutney

Most of our week days dinner would be either fluffy idly or crispy dosa or spongy uthappam.To accompany I have to make 2 different varieties of chutney according to each ones taste bud. The fresh mint leaves  attracted me to make some chutney,in our household we make mint chutney in a slightly different way with the urad dhal.
After seeing a mint chutney recipe with roasted peanuts in one of my old cook book,wanted to try.The chutney came out delicious with the refreshing flavor of mint and the goodness of peanuts..We enjoyed with idly for our dinner,now off to the recipe..............................

Basic Information

Preparation time 10 minutes
Cooking Time 10 minutes
Serves 2

Ingredients

Ingredient	Quantity
Mint leaves/pudina	1cup(loosely packed)
Peanut/verkadalai	1/3cup
Shallots	5
Green chilly	6
Tamarind/puli	small gooseberry size
Coconut(grated)	2tbs
Salt	to taste
Oil	2tsp

For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	1/2tsp
Curry leaves	5 leaves
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch

Method

Dry roast the peanuts in a pan in a medium flame till it becomes golden color or a nice aroma comes out.Remove and let it cool down.
Meanwhile heat a tsp of oil in the same pan,saute the shallots and green chillies.Then add the mint leaves and fry it for a minute.Put off the fire.
Now in blender jar put the roasted peanuts,onion and mint leaves mixture,tamarind,coconut,salt and grind it to a paste with little water.
Heat a pan with the remaining oil and do the tempering,pour it over the chutney and mix it well.
Serve it with idly or dosa.

Enjoy..........................................

• Addition of coconut is optional,can be made without coconut also.
• Along with the mint leaves,coriander leaves can also be added.
• The amount of red chillies can be increase or decreased according to preference.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe.
Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also.

This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe...................................

Basic Information

Preparation time 10 minutes

Cooking time 25 minutes

Makes Around 11/2 cups

Ingredients

Ingredient	Quantity
Tomato(finely chopped)	7-8(medium size)
Onion(finely chopped)	1(medium size)
Garlic/poondu(chopped)	10-12 cloves
Red chilly powder/milagai podi	11/2-2tsp
Curry leaves	1 sprig
Mustard seeds/kadugu	1tsp
Fenugreek seeds/vendhayam	1/8tsp
Asafoetida/perungayam	2 pinches
Salt	11/2tsp
Oil	3-4 tbs

Method

Heat a pan with oil and crackle the mustard and fenugreek seeds,add in asafoetida powder.Now goes in the curry leaves,chopped onion,garlic,saute it till it gets a golden color with a pinch of salt.Mix in the chopped tomatoes at this stage and cook it till it becomes mushy with occasional stirring.

Add the red chilly powder and salt,cook it covered for 2-3 minutes.At this stage the thokku will be slightly watery.Reduce the flame and let it cook for another couple of minutes or till the oil separates.Put off the fire.

Store it in a glass container once thokku is completely cooled down.

Enjoy..........................................................

• The amount of chilly powder given is for milder spicy,if you want alter it according to your preference.
• The garlic here I used is fat clove,if its small clove use 15-20 cloves.
• The amount of oil is very important to maintain the shelf life of the thokku,so be generous in the amount of oil.

This recipe is off to Vegan Thursday event started by Priya of Dish it out-Tomato and Garlic event happenings at my space started by Vardhini.

Sumber http://www.naliniscooking.com

Keerai Kootu - Version 2

 

I have already posted spinach kootu recipe with masoor dhal,we make spinach kootu with split mung beans(moon dhal).Last week when I chopped the spinach and other preparations to make kootu,then only realized that I ran out of  moong dhal.So without any second thought used whole mung beans and for my surprise the kootu turned out really very tasty.Here goes the recipe........................

Basic Information

Preparation Time 10 minutes
Cooking time   25 minutes
Serves 3


Ingredients

Ingredient	Quantity
Whole mung beans/paasipayaru	1/2cup
Spinach/keerai(finely chopped)	21/2cups(tightly packed
Tomato(medium size)	1
Turmeric powder/manjal podi	1/8tsp
Salt	to taste
Oil	11/2tsp

Grind to fine paste

Ingredient	Quantity
Coconut(grated)	3tbs
Cumin seeds/jeeragam	1/2tsp
Red chilly/varamilgai	2
Shallots/chinna vengayam	3

For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/uluthamparuppu	1tsp
Cumin seeds/jeeragam	1/4tsp
Asafoetida/perungayam	a pinch
Red chilly(broken)	1

Method

Wash the mung beans couple of times in water and cook it in a pressure cooker for 5-6 whistles with enough water.After the pressure subsides mash it and to this add the chopped spinach,turmeric powder and tomato,cook it for a whistle.

Meanwhile grind the given ingredients to a fine paste with water as needed.

After the pressure settles open the lid,add the ground paste and salt to it.Let it boil for 3-4 minutes.

Now in a separate pan heat a oil and do the tempering and add it to the kootu,mix it well and put off the fire.

Spinach Kootu is ready.Serve it with rice or roti.

Enjoy....................................................................

• The addition of shallots is purely optional,any variety of spinach can be used.
• The red chillies can be increased or decreased to personal preference.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com