Spicy Eggplant/Brinjal Fry

Today I am sharing you a spicy eggplant recipe which can be made in a jiffy,perfect with simple rasam and curd rice.
When I was casually talking to my sister over the phone,she was sharing a recipe that she watched on that day in a cookery show in T.V.This fry doesn't need any fancy ingredients and no chopping needed except the eggplants.So next day without any second thought I made this recipe,it came out very tasty and spicy.My husband who doesn't like eggplant also had this spicy fry with no complaints.Use the small tender eggplants to get cooked evenly,lets move on to the recipe..........

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai	8
Red chilly/varamilagai	5-7 nos.
Garlic/poondu	5 cloves(big)
Fennel seeds/sombhu	2tsp
Turmeric powder	1/2tsp
Salt	11/4tsp
Oil	2tbs
Curry leaves/karivepillai	1sprig
Coriander leaves/kothamalli	for garnishing
Cumin seeds/jeeragam	1/4tsp

Method

• Grind the red chilly,garlic,fennel seeds,turmeric powder,salt to a thick fine paste with  water.Keep it aside.
• Clean and remove the stalk of the eggplant and cut into half lengthwise.Then keep one side intact make four slits.Put the cut eggplants in water to prevent browning.
• Heat a wide pan with oil and crackle the cumin seeds and toast the curry leaves.Now add the egg plants to it and saute with a pinch of salt.
• Once the eggplants change the color and half done add the ground paste and fry it till the raw smell goes off.

• Add a tbs of water and cook it covered in a medium flame till the eggplants get cooked.
• Now remove the lid and cook it for couple of minutes,turn the eggplants carefully in between couple of times to get evenly roasted.Finally add the coriander leaves and mix it carefully.

Spicy,garlicky eggplant fry is ready.

Serve it with rasam or curd rice.

Serve it with rasam or curd rice.

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

• The amount of red chillies given is for slightly spicier side,if you want you can reduce.
• The garlic cloves,here I used is in bigger size so adjust according to the size.
• Using a wide pan is easy to turn the eggplants and gets evenly roasted.
• Care should taken after adding the eggplants,the oil splutter as the eggplants were in water.

Sumber http://www.naliniscooking.com

Vatha Kulambhu/Vatral Kulambhu

This post has been lying in my draft since 7 months,finally I posted it today.Usually this kulambhu is made with sun dried berries such as black night shade and turkey berry or veggies which is called as vatral.This kulambhu is a one such authentic recipe tastes very well with piping hot rice along with some kootu and pappads.

This is my mom's recipe and she always adds little coconut along with the spices while grinding for the kulambhu to get an extra taste and it can be made with out coconut also.

Today's recipe is with the black night shade(manathathakkali vatral) and doesn't need onion and garlic also,here goes the recipe..............

 

Ingredients

Ingredient	Quantity
Tamarind/puli	small lemon size
Vatral/manathathakkali vathal	11/2tbs
Red chilly/varamilagai	2
Turmeric powder	1/2tsp
Salt	11/2tsp
Oil	1tbs
Curry leaves/karivepillai	1sprig
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp

To roast and grind

Ingredient	Quantity
Toor dhal/thuvaram paruppu	2tsp
Black pepper/milagu	11/2tsp
Red chilly/varamilagai	3
Cumin seeds/jeeragam	1/2tsp
Coconut(grated)	1tbs

Method 

• Soak the tamarind in a cup of water and take the extract the juice.


• Heat 1/2 tsp of oil and roast the given ingredients to a golden color,finally add the coconut and grind it to fine paste along with water after cooling.


• To the tamarind extract add the ground paste,turmeric powder and salt,mix it well.


• Heat the oil and splutter the mustard seeds,then add the fenugreek seeds and channa dhal,curry leaves.


• Fry the vatral,red chillies and add the tamarind mixture,bring it to a boil.


• Then simmer it for 10 -12 minutes or till it reaches a thick consistency.


• Serve it with rice,kootu and pappad.

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

• Instead of manathathakkali vatral,sunda vathal(turkey berry) can be used.
• The addition of coconut is purely optional.
• For instant version,sambhar powder can be used instead of the ground masala.

Sumber http://www.naliniscooking.com

Tomato Masala Kulambhu - Vegan Thursday

Today I am sharing you all my mom's recipe with the tomatoes which is a tangy and flavorful kulambhu for Vegan Thursday.This kulambhu tastes good with steaming rice and it is slightly thicker one,little different from kurma.I personally prefer this one with the plain basmathi rice,now on to the recipe....................

Ingredients

Onion(finely sliced )	2(medium size)
Tomato(chopped)	3(large size)
Garlic/poondu(thinly sliced	5 cloves
Green chilly	5
Chilly powder/milagai podi	1tsp
Coriander powder/dhania podi	2 tsp
Sambar powder	1tsp
Turmeric powder/manjal podi	1/8tsp
Coriander leaves(chopped)	as needed
Salt	11/2tsp
Oil	1tbs

Grind to a fine paste

Coconut(grated)	3tbs
Fennel seeds/sombu	1/2tsp

For the seasoning

Cloves/lavangam	5
Cinnamon/pattai	1inch piece
Star anise	2 petals
Bay leaves	1
Fennel seeds/sombu	1/4tsp

Method 
Grind the given ingredients to grind to a fine paste with water and keep it aside.
Heat the pan with the oil,crackle the fennel seeds,then add the wholegaram masala.Add the curry leaves then saute the sliced onion,garlic and green chilly till transparent.

Once the onion becomes transparent add the chopped tomatoes with a pinch of salt,cook it till mushy.

Now add all the spice powder and fry it for a minute,add 1/2 cup of water.Let it boil till the raw smell disappears.

Add the ground paste to it and add 1/2 cup of water,cook it till it becomes thick.Finally add the chopped coriander leaves and mix it well.

Tomato Masala Kulambhu is ready.

Serve it with white rice.

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

• The kulambhu should be slightly in the thicker side not to be watery or thin.
• Use well ripe tomatoes to get a nice color and taste.

Anyone interested in joining us, please leave your email id in the comment section and we will contact you.

Do Check my friends recipes who participating in  Vegan Thursday.

1) Sangee
2) Manjula
3) Vardhini 
4) Viji
5) Divya
6) Priya
Sumber http://www.naliniscooking.com

Chicken Curry - No Coconut Version

Today's recipe is a simple chicken preparation which doesn't need marination and its a no coconut version.This curry tastes best with rice and paratha,roti.here I used the chicken thighs for this preparation ,can be made with whole chicken too.Lets get into the recipe...................

Ingredients

Ingredient	Quantity
Chicken(thighs cut into bite size)	1lb(450 gms)
Onion	2(medium size)
Green chilly	3 nos.
Red chilly powder	11/4tsp
Coriander powder	2tsp
Garam masala powder	1/2tsp
Turmeric powder	1/2tsp
Salt	11/2tsp
Oil	2tbs
Curry leaves/karivepillai	1sprig
Coriander leaves/kothamalli	for garnishing
Lemon juice	2tsp

To grind

Ingredient	Quantity
Shallots/chinna vengayam	7nos.
Garlic/poondu	5 cloves(big)
Ginger/inji	1inch piece

For the tempering

Ingredient	Quantity
Cloves/lavangam	4
Cinnamon/pattai	1inch piece
Fennel seeds/sombu	1/4tsp
Star anise	1petal

Method

• Grind the given ingredients to a smooth paste and keep it aside.Heat a pan with oil and crackle the fennel seeds,add the clove,cinnamon,star anise. 
• Add the chopped onion,green chilly and curry leaves,saute till transparent.
• Once the onion becomes transparent add the ground paste and saute till the raw smell goes away.
• Now add the chicken pieces and saute till the chicken change its  color.
• Add the chilly powder,coriander powder,turmeric powder and salt,mix it well.
• Then add a cup of water and cook the chicken becomes soft and tender.
• At this point add the garam masala powder,chopped coriander powder and cook it for a minute.
• Finally add the lemon juice and put off the fire.
• Serve it after two hours to get the flavors incorporate well.

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

• Here I used chicken thighs,it can be made with boneless chicken also.
• Instead of shallots,one small regular onion can be used.

Sumber http://www.naliniscooking.com

Senaikilangu/Elephant Yam Fry -Vegan Thursday

Senaikilangu fry is one my family's favorite and I make it very often and pair up with a simple rasam or sambar.Here in U.S fresh yam is rarely available and it will be very expensive so I make it with the frozen one.This yam makes a itchy feel in the tongue so to reduce that one soak the chopped yam in tamarind water or add little bit of tamarind paste and fry.Now on to the recipe.................

Ingredients

Ingredient	Quantity
Yam/Senaikilangu(chopped)	300gms
Red chilly powder	2tsp
Tamarind/puli paste	1/4tsp
Turmeric powder/manjal podi	1/4tsp
Garlic/poondu(crushed)	2-3cloves
Fennel seeds/sombu	1/2tsp
Curryleaves/karivepillai	2sprigs
Gram flour/kadalamaavu	2tsp
Salt	1tsp
Oil	11/2tbs

Method

Pound the garlic and fennel seeds in a mortar and set it aside.
Take the chopped yam in a bowl,to this add the chilly powder,turmeric powder,salt and tamarind paste.Mix it well.

Heat the pan with a tbs of oil,once it becomes hot add the pound garlic and fennel then add the curry leaves.Add the yam to this and fry it for a minute.

Sprinkle some water and cook it covered in a medium flame till the vegetable is cooked.Now add 2 tsp of oil and gram flour,keep it in low flame fry it till the vegetable becomes crisp.

Serve it with rice,sambar,rasam or curd.

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

• Fry it in a slow to medium flame to get crispy.
• If you are using fresh yam put the chopped yam in a boiling water for a minute or two with a piece of tamarind and pinch of salt,then drain it.

Anyone interested in joining us, please leave your email id in the comment section and we will contact you.

Do Check my friends recipes who participating in  Vegan Thursday.

1) Sangee
2) Manjula
3) Vardhini 
4) Viji
5) Divya
6) Priya



Sumber http://www.naliniscooking.com

Vendhaya Keerai/Methi leaves/Fenugreek Leaves Sambar

Today's recipe is a healthy and flavorful sambar with fenugreek leaves,tastes delicious with steaming white rice.
My mom makes sambar with spinach and here we don't get all the varieties of greens,I make it with the methi leaves.Lets get into the recipe...................................

Ingredients

Ingredient	Quantity
Vendhaya keerai/methi leaves	11/2cups(loosely packed)
Toor dhal/tuvaram paruppu	1/3cup
Sambar Powder	11/4tsp
Turmeric powder/manjal podi	1/4tsp
Onion(chopped)	1(medium size)
Tomato(chopped)	1(medium size)
Green chilly(slit lengthwise)	2-3
Tamarind/puli	small gooseberry size
Curry leaves/karivepillai	5 leaves
Salt	to taste
Oil	2tsp

For the Tempering

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

Method

Pressure cook the dhal with enough water for 3 -4 whistles or till it becomes mushy.Rinse the methi leaves in water and squeeze the water.Soak the tamarind in 1/3 cup of water and take the extract,keep it aside.
Heat a pan with the oil and do the tempering,saute the onion,green chilly and curry leaves for a minute.Then follows the tomato,cook it till soft.

Now add the methi leaves and stir it till it shrinks,add the spice powders,salt.Give it a mix.

Add the cooked dhal and a cup of water.Let it boil for 3-4 minutes.

Add the tamarind water and cook it for a minute or two or till it becomes thick.Put off the fire.

Vendhaya keerai sambar is ready.

Serve it with rice,pappad and some fry.

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

• Here I didn't chop the methi leaves,if you want you can chop it finely.
• If you don't want to use tamarind use one more tomato but the tanginess from the tamarind makes it more tasty and delicious.

Sumber http://www.naliniscooking.com