Sunday, 5 November 2017

STUFFED BRINJAL IN GREEN GRAVY

INGREDIENTS

4 small brinjals
1 medium sized onion
1 small tomato
1/2 tsp red chilli powder
1 tsp tamarind paste
a pinch of jaggery
salt

FOR THE GRAVY
ONE SMALL ONION (Cook in a tsp of oil and keep aside)
2-3 GREEN CHILLIES
8-10 CURRY LEAVES
1/4 CUP CHOPPED CORRIANDER LEAVES
1 '' PIECE GINGER
4-5 CLOVES GARLIC
1/4 TSP JEERA/CUMMIN
SALT TO TASTE


Green paste

FOR THE MASALA
1/2 cup groundnuts (roast and remove the skin)
1/4 cup gurellu (niger seeds)
Gurellu

Grind to a powder and keep aside.
Gurellu and groundnut powder

METHOD

  • Slit the brinjal into quarters till the stalk.
  • Heat oil in a pan and saute the brinjals for a min or two.
  • Allow to cool and stuff it with the green paste.
  • Heat about 2 tbsp of oil in a pan.
  • Add chopped onions and fry.
  • Then add choppped tomatoes and fry till the tomatoes become soft.
  • Add a pinch of haldi, chilli powder, remaining green paste, groundnut and gurellu powder.
  • Add the stuffed brinjals and allow to cook for some time.
  • sprinkle a little water and cover the pan and cook till brinjals become soft and oil leaves the sides of the pan.
  • Serve with jowar rotti, bajra rotti or chapatis.











Monday, 27 June 2016

PUNDI PALLE WITH AKKI NUCHHU

Pundi Palle is also known as Gongura .It is mostly popular in Andhra and North karnataka regions
The hybrid varieties have large leaves and are very sour in taste while the native variety has small leaves , is less sour with a tinge of bitterness.

You can find the recipe for making the  Gongura Chutney on this page under the heading, CHUTNEY VARIETIES.



Gongura is rich in iron, vitamin B , vitamin C , flavanoids and anti oxidants.

The recipe that I am going to share is prepared in North Karnataka region. 
It is used as an accompaniment for jowar roti. or it can also be savored as a one pot meal.


 INGREDIENTS

1/2  cup broken rice (whole rice can also be used)
1-2 cups gongura leaves
2 tbsp ground nut
1-2 green chillies
1/4 tsp haldi/turmeric powder
salt to taste

FOR TEMPERING

2 tbsp oil
1/2 tsp jeera
1/2 tsp rayee
1/4 tsp methi seeds
4-5 cloves garlic, crushed
1-2 green chilli, crushed
2 red chillies ,broken

METHOD

  • Mix together rice, chopped gongura leaves, slit green chilli ,groundnuts ,haldi and salt .
  • Add 1 1/2 -2 cups water and pressure cook till rice becomes soft.
  • Mix well with a ladle while hot so that the rice gets mashed .
  • Heat oil in pan and add mustard, jeera, methi, red chilli and then crushed garlic and green chilli.
  • Add the rice and gongura mix and mix well.
  • Serve hot with jowar roti or relish just like a rice variety.                                                                                                                    

VARIATION

Whole rice can also be used instead of broken rice or you may  dry grind the rice for a sec to get broken rice. DO NOT POWDER THE RICE.
Some varieties of gongura  are very sour. In such a case boil the leaves separately and drain the water. Then mix with the boiled rice.
Crushed garlic can also be added while cooking the rice.

Sunday, 19 June 2016

MOOLI SABZI

This is a dry variety of side dish which goes well with rotis or phulkas.


INGREDIENTS

2 cups diced radish/mooli (Approx 1cm cubes)
1 slit green chilli
2tbsp oil
1/4 tsp jeera/cumin
1/4 tsp rayee/mustard seeds
1/8 tsp haldi/ turmeric powder
1/2 tsp red chilli powder
2 tsp besan/ bengal gram flour
1/4 tsp lemon juice
salt to taste


METHOD


  • Heat oil in a pan.
  • Add jeera and rayee.
  • When mustard splutters add the split chilli and then diced radish.
  • Add haldi, salt and chilli powder.
  • Cover and cook on a slow flame till the radish becomes soft.
  • Sprinkle water while cooking if required.
  • (do not add too much water.)

  • Now sprinkle the flour and mix well. 
  • Allow to cook for a minute or two till the raw smell of besan goes away.
  • Add lemon juice and mix well.
  • Serve hot with rotis.

About Me

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.