Laziz Baingan Ki Subji

Ingredients :

• Small Brinjals - 1/2 k.g.
• Red tomatoes - 2 [ chopped ]
• Tomato puree - 1 cup
• Methi seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few
• Oil - 2 tbsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder  11/2 tsp
• Coriander powder - 1 tsp
• Coriander leaves - little

Method :

Take brinjal and cut in to lenth wise and put in the water for 5 minutes. Then drain the water. Heat oil in a pan, add cumin seeds, mustard seeds, methi seeds and curry leaves. When it crackle add brinjals to that  along with salt, keep in high flame and  cover  with lid. In    between stir the subji. After 5 minutes add other masalas to that along with tomato purie and mix well. Cook for 5 minutes more in low flame.  After 5 minutes open the lid and stir the subji  and remove from the gas. Garnish with coriander leaves. Serve with roti, and rice. 

Zucchini Masala Rice

Ingredients :

• Cooked rice - 2 cup
• Zucchini - 1/4 cup [ finely chopped ]
• Capsicum - 1 [ chopped ]
• Onion - 1 big [ peel and chopped ]
• Cashewnuts - 6 to 8
• Coriander seeds - 1 tsp
• White seasame seeds - 1 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Red dry chillies - 4 to 5
• Dry kopra - 1 tbsp [ grated ]
• or fresh grated coconut
• Oil - 1 tbsp
• Ghee - 1 tbsp
• Mustard seeds - 1 tsp
• Turmeric powder - 1/2 tp
• Red chilli powder - 1 tsp
• Salt - as required
• Coriander leaves - little [ finely chopped ]

Method :

First take one pan, dry roast the coriander seeds, channa dal, urad dal, seasame seeds, and red chilli. Roast till it change in to golden brown. Remove from the gas and then add dry copra [ or ] if you are using fresh coconut roast it nicely [ red ] make it  cool  and  grind  this in a mixer to a coarse powder. [ this powder can be store in a fridge.] Then take a pan, add ghee and oil together. When its becomes hot, add mustard seeds, when its pop add cashews. Fry till it change in to golden brown, then add chopped onion stir well. When its change into light pink add chopped capsicum and  zucchini. Mix well add salt,turmeric, red chilli powder, stir and close with a lid. Zucchini cook very fast so cook for 5 to 8 minutes.  Then add ground masala [ required ammount ]  add cooked rice and mix well . Finely add chopped coriander leaves.  Serve hot with raitha and waffers. 

Katherekkai [ brinjal ] thokku

Ingredients :

•  Small brinjal -  250 gms
• Onion - 3 [ peeled and chopped ]
• Tomatoes - 3 [ red chopped ]
• Salt - as required
• Ginger garlic paste - 1/2 tsp
• Sambha powder - 1/2 tsp
• Tamarind paste - 1/2 tsp
• Jaggery - little
• Curry leaves - few
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Oil - 2 tbsp
• Coriander leaves - little [ finely chopped ]

For seasoning :

• Mustard seeds - 1 tsp
• Methi seeds - 1/4 tsp
• Channa dal - 1/2 tsp

Method :

First cut  brinjal in lenth wise [ thin ] and soak in the water. Chop onion also. Then take one deep kadai, and  add  oil  to that. When the oil becomes hot add seasoning to that, when mustard seeds pop  add onions and stir in low flame till it change in to light pink in colour. Then add chopped tomatoes, ginger garlic paste along with salt and tamarind paste. Mix well and add other dry  masalas and jaggery.  Pour 1/2 glass water and close with a lid. In between stir well. When the brinjal completely cooked  and the gravy becomes thick remove from the gas and garnish with chopped coriander leaves. Serve with roti, and steamed rice.

10 minutes kurma

Ingredients :

• Mix chopped vegetables - 1 cup [ cauli flower, green peas, potato and carrot ]
• Onion - 2 [ peeled and chopped ]
• Tomatoes - 2 [ red big chopped ]
• Salt - as required
• Milk - 1/2 cup
• Oil - 2 tbsp
• Coriander leaves - little
• Fresh cream - 2 tbsp
• Sugar - 1/2 tsp

For seasoning :

• Cinnamon - small piece
• Cloves - 2
• Cardamom - 1
• Green chilli - 1 [ slit ]
• Bay leaf  1

For grinding masala :

• Cashews - 5 to 6
• Ginger - small piece
• Garlic - 2 flakes
• Kas kas - 1/2 tsp
• Curd - 2 tbsp
• Chilli powder - 1 tsp
• Dhaniya jeera powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Grated coconut - 2 tsp

[ grind all together in a mixer to a smooth paste and keep aside ]

Method :

Take a small cooker add oil to that. When the oil becomes hot, add seasoning then add chopped onion. Stir till  changes in to pink. Then add chopped tomatoes,  chopped vegetables along with little water.  Mix well and add ground masala mix well and close the cooker and  wait for 3 whistle to come. After pressure goes open the cooker and add fresh cream and sugar. When its starts boiling  remove from the gas and garnish with chopped coriander leaves. Serve with pulkas, paratas and jeera rice.

Chitranna

Ingredients :

• Cooked rice - 1/2 cup
• Potato - 1 big [ boiled and chopped ]
• Onion - 1 [ peeled and chopped ]
• Oil - 1 tbsp
• Salt - as required
• Turmeric powder - 11/2 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/4 tsp
• Peanuts - 1 tsp
• Green chilli - 1 [ slit ]
• Chutney dal [ pottukadalai ] - 1 tbsp
• Grated coconut - 1 tbsp
• Coriander leaves - few
• Lemon juice - 1 tsp

Method :

Take cooked rice. Spread  the in a wide plate. Chop the onion finely, slit the green chilli, chop the  boil  potato too.  Then take a pan, add oil and add mustard seeds, urad dal, peanuts. When the dal turns  in to golden brown add chopped onion and saute till it becomes pink. Then add potato cubes, salt, and turmeric cook in medium flame. Keep stirring in between. Meanwhile powder the chutney dal in a mixer once [ make coarse ]. Add cooked  rice along with the powder. Finely add lemon juice to this. Mix gently and garnish with chopped coriander leaves and grated coconut. Serve with roasted papad and raitha. 

Vendakkai [ ladies finger ] Puli Kuzambu

Ingredients :

• Ladies finger - 250 gms [ cut in to 1/2 inch lenth pieces ] fry in oil till it change in to light brown in      colour and keep aside.
• Onion - 1 big [ peel and chopped ]
• Garlic flakes - 2 [ finely chopped ]
• Curry leaves - few
• Tamarind paste - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Coriander powder - 1 tsp
• Sambhar powder - 11/2 tsp
• Jaggery - little
• Salt - as requiredRed tomato - 2 [ chopped ]
• Grated coconut - 1/2 cup [ fresh ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Dry red chilli - 1 [ broken ]
• Oil - 2 tbsp
• Methi seeds - 1/4 tsp

For masala:

First take one pan, add oil to that, when the oil becomes hot add cumin seeds garlic, chopped onion and tomatoes . Fry for 2 minutes then add curry leaves and grated coconut fry for 2 minutes and grind all to gether in mixer to a smooth paste and keep aside.

Method :

Take one deep bottom vessel, add oil. When the oil becomes hot add seasoning to that, when the mustard seeds pop add ground masala to that. Mix well, add tamarind paste, and other dry masalas along with required water. Allow to boil for 15 minutes in low flame. Finely add fryed ladies finger to that and mix well. Allow to boil for 5 minutes more. Your kuzambu is ready to serve. Enjoy.

Green Brinjal Paalu Posina Kura [ green katherikai cooked in milk ]

Ingredients :

• Green brinjal large - 1 [ cut in to small cubes placed in salted water for 1o minutes ]
• Onion - 1 big [ finely chopped ]
• Green chilli - 1 [ slit ]
• Cumin seeds - 1 tsp
• Garlic flakes - 2 [ crushed ]
• Ginger - small piece [ finely chopped ]
• Red chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Salt - as required
• Milk - 1 cup
• Oil - 2 tbsp
• Curry leaves - few

Method :

Heat a deep bottom vessel, add cumin seeds and dry roast it become brown. Then add ginger, garlic, green chilli, and curry leaves. Satue for few minutes [ don't brun ] then add onions and saute till it change in to pink. Then add cut brinjals and mix well. Add all  dry masalas along with salt. Close with a lid and  cook in low flame for 10 minutes or  till  brinjals are  all most cooked.  At this time add milk  and go on stiring on medium  heat till milk completely combined with brinjals and become thick curry consistency. [ for 10 minutes ] keep on stirring. Then remove from the gas. Garnish with chopped coriander leaves.