Vangi Bath [ brinjal bath ] Karnataka style [ without onion and garlic ]

Ingredients :

• Rice - 2 cups [ cooked ]
• Brinjals small - 7 to 8
• Urad dal - 2 tsp
• Channa dal - 2 tsp
• Mustard seeds - 1 tsp
• Tamarind paste - 1 tsp
• Vangi nath powder - 21/2 tbsp
• Curry leaves - few
• Jaggery 1/4 tsp [ grated ]
• Salt as required
• Oil - 2 tbsp
• Ghee - 2 tbsp

For masala powder :

• Channa dal - 2 tbsp
• Urad dal - 2 tbsp
• Copra - 2 tbsp [ grated ]
• Coriander seeds - 2 tbsp
• Methi seeds - 2 tbsp
• Red chillies - 5 to 6
• Cloves - 1
• Cardamom - 1
• Cinnamon - tiny piece
• Turmeric powder - 1/2 tsp

 [ dry roast all ingredients and grind  to fine powder ]

Method :

Cut the brinjals in to cubes. Then take a pan, heat oil and put mustard seeds, urad dal, channa dal and curry leaves. Then add brinjals fry for 2 minutes, then add tamarind paste, jaggery turmeric, salt  and simmer for 5 minutes. Make sure brinjals completely cook and became dry. Now add vanji bath powder to  that  and mix well. Then add cook rice to that.  Mix well and serve hot with roasted papad.

Potato Carrot Udipi Style Sambhar

Ingredients :

• Potato - 2 [ peeled and cut in to cubes ]
• Carrot - 1 [peeled and cut in to cubes ]
• Onion - 1 [ peeled and  in to cubes ]
• Boiled thur dal - 1/2 cup [ mashed ]
• Tamarind paste - 1 tsp
• Jaggery - little
• Salt - as required
• Curry leaves - little

For grind masala :

• Coriander seeds -1 tsp
• Cumin seeds - 1/2 tsp
• Methi seeds - 1/4 tsp
• Urad dal - 2 tsp
• Dry red chillies - 5 to 6
• Grated coconut - 1/4 cup

 [ grind in a mixer to a smooth paste. ]

For seasoning :

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Dry red chillies - 1 [ broken ]

Method :

First take one small cooker. Add oil, when the oil becomes hot, add seasoning wait for a second. When the mustard seeds pop, add onion, potato, and carrot saute for 5 minutes, then add required water. Add salt, turmeric, jaggery, and tamarind paste. Mix well and add mashed dal and ground masala paste and curry leaves. Then close  the cooker. Wait for 3 whistle to come. After the pressure leaves open the cooker and garnish with curry leaves. Serve with steamed rice along with roasted curry.

Anjanayar Vadai

Ingredients :

• Whole urad dal - 1/2 cup
• Black pepper - 1 tsp
• Rice flour - 2 tbsp
• Salt - as required
• Oil - enough for frying

Method :

Soak the urad dal  in water for 1/2 an hour. Drain the water completely and put the da in l colander [ vadi koodai ] to drain the water completely. Then grind the dal  along with pepper and salt, without adding water. While grinding if needed add a tbsp of water, do not grind smoothly grind it coarsely and thick. Then  mix rice flour to that. Then take a plastic cover grease it  with oil. Mean time keep oil in a kadai for frying. Take a very small lemon size of dough ad place it in a centre of the  paper. Place another greesed paper on it and place  a flat based vessel [ use davara ] and press to get even roundels. Use your fingers further more make it thin. The more thinner vadais the more crisper it will be. Carefully take out the plastic which we kept on the top. Place a hole in the center of the vadai. Greese your hands before that.  Ensure the oil should not be smoking hot. Keep the flame to medium low while frying. When the vadas become golden brown take it out from the oil Drain the excess oil . Store it in a air- tight container.

Vegetable Makhani

Ingredients :

• Carrot - 1 [ peel and cut in to lenth wise ]
• French beans - 6 to 8 [ cut in to lenth wise ]
• Potato - 1 [ cut in to cubes ]
• Green peas - 2 tbsp
• Paneer - 100 gms [ cut in to cubes ]
• Cauliflower - 250 gms [ cut in to florets ]
• Onion - 1[ cut in to big pieces ]
• Tomato - 3 [ chopped ]
• Garlic - 2 flakes
• Red chilli powder - 2 tsp
• Garam masala powder - 1/2 tsp
• Kasoori methi - 1/4 tsp [ crushed ]
• Black pepper powder - 1/2 tsp
• Fresh cream - 1/4 cup
• Milk - 1/4 cup
• Tomato sauce - 1 tbsp
• Sugar - 1/2 tsp
• Butter - 1 tbsp
• Salt - as required

For seasoning :

• Butter / oil - 3 tbsp
• Cardamom - 2
• Cloves - 2
• Cinnamon - 1 inch piece
• Bay leaf - 1

Method :

Cut onion, tomato in to cubes. Peel potato, carrot, in to lenthy pieces, and  keep green peas. Soak cashews in hot water or milk for 15 minutes.  Then take a pan add oil, when its become hot, add onion and fry till it s change in to transparent then add tomato till its becomes soft. Make it cool and grind along with cashews to a smooth paste.  Boil the vegetables with salt and sugar.  When vegetables becomes soft drain the water. Then heat a pan with butter, season with the ingredients which given. Then add chopped garlic, when its change  in  colour  add  boiled vegetables, and pureed onion tomato paste  and  tomato sauce. Mix well and add dry masalas one by one. Crushed kasoori methi with hand and add it to the gravy.  Add milk, and  keep the flame low. Allow to boil for 5 minutes. Finely add fresh cream. Do not let boil in high flame after adding milk or cream.  Your yummy vegetable makhani is ready. Serve with roti, puri and paratha.

Mutter Paneer Pulav

Ingredients :

• Basmathi rice - 1 cup [ soaked in water for 20 minutes ]
• Paneer cubes - 1/2 cup
• Green peas - 1/4 cup
• Onion - 1 [ chopped ]
• Tomato - 1 [ chopped ]
• Ginger - small piece
• Garlic - 2 [ flakes ]
• Green chilli - 1 [ chopped ]
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Butter - 3 tsp
• Oil - 1 tsp
• Mint leaves - few
• Kasoori methi - a pinch
• Salt - as required

Method :

First grind ginger garlic and green chilli in to a paste and keep aside. Then finely chop mint leaves, onion, and tomato. Meantime keep one pan and add oil to that. When the oil becomes hot, deep fry the paneer cubes till it change in to golden brown. Soak the fried paneer in a hot water for 10 minutes.  Then take a cooker, add oil and butter. when its become hot add onions and saute till its change in to pink colour. Then add ginger garlic chilli paste to this and cook in a low flame, then add chopped tomatoes and cook till thay are mushy. Add mint leaves, and dry masala  powders  and  salt. Mix well. Finely add soaked rice, peas and paneer [ which soaked in a hot water ] along with  water. Close the cooker and wait for 2 whistle to come and 5 minutes extra,  keep the gas in low flame. Then switch off the gas. Your yummy mutter paneer pulav is ready. Serve with raitha and wafer. 

Tomato Rawa Upma

Ingredients :

• Rawa - 1/2 cup
• Onion - 1 [ finely chopped ]
• Tomato - 3/4 cup [ finely chopped ]
• Green chilli - 1 [ finely chopped ]
• Red chilli powder - 1 tsp
• Salt - as required 
• Water - as required [use hot water ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Channa dal - 1 tsp
• Cashews - 6 [ broken ]
• Curry leaves - little
• Oil - 2 tbsp
• Ghee - 2 tbsp

Method :

First roast rawa well in medium flame till it flows free. Then take a kadai, heat oil and season with required ingredients. Then add onion, green chilli. Fry till onion turns transparent. At this stage add chopped tomatoes along with red chilli powder and salt. Cook till tomatoes truns mushy. Add required hot water, little sugar and check  the  salt.  When its started boiling add roasted rawa  in sprinkle way. Mix well and cook in medium flame for  5 to 10  minutes. In between stir once. When upma completely done add 2 tbsp of ghee and remove from the gas. Serve hot with coconut chutney and  sambhar.  

Amritsari Masala Baigan

Ingredients :

• Baby brinjal - 250 gms [ here i have taken big one but baby brinjal is ideal ]
• Tomato - 2 [ chopped ]
• Curry leaves - little
• Ginger grated - 1 tsp
• Tamarind paste - 2 tsp
• Sugar - 2 tsp
• Oil - 4 tssp
• Mstard seeds - 1 tsp
• Kalonji - 1/4 tsp
• Water - as required

For masala mix:

• Fennel seeds - 1 tsp [ saunf ]
• Coconut [ grated ] - 2 tbsp
• Coriander powder - 1 tssp
• Ajwain - 1/4 tsp
• Red chilli powder - 2 tsp
• Amchoorpowder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt - as required

Method :

First wash and make four slits in the brinjal. Then take a bowl and mix all masalas. Then heat oil in a pressure cooker, add mustard seeds. When thay started crackling add kalonji and ginger. Stir and add  chopped tomatoes and masalas. Mix well and add brinjals, salt and saute for a minute, add a cup of water and close the cooker and allow a whistle to come. After the pressure goes open the cooker and add tamarind paste and sugar. Stir well and allow to boil for 5 minutes in low flame. Then remove from the gas and garnish with coriander leaves. Serve with roti and rice.