Baingan Bhartha

Ingredients:

• Brinjals - 1/4 kg [big purple seedless]
• Onions - 3 [peeled & chopped]
• Green chillies - 2 [cut into tiny pieces]
• Garlic - 2 flakes [chopped]
• Red tomatoes - 3 big [finely cut]
• Coriander leaves - 1/4 cup [finely chopped]
• Salt - As required
• Turmeric powder - 1/2 sp
• Red chillie powder - 1 1/2 sp
• Sugar - 1/2 sp
• Lemon juice- 1 tbl sp
• Ginger - 1/2 inch piece
• Oil - For seasoning
• Cumin seeds - 1 sp.

Method:

Select good purple colour brinjal [seedless], wash well & wipe with a cloth. Then apply little oil & roast the brinjal directly over the fire. Then remove the outer skin. When it becomes cool, blend the brinjal in the blender or in the mixer & keep aside. Then keep one kadai on the gas, pour oil, add cumin seeds. When it splutters, add onion, green chillie, ginger garlic & fry for 5 mins. When the raw smell goes, add chopped tomatoes, put salt, turmeric, red chillie, sugar & fry in low flame. When the oil leaves sideways, add the blend brinjal & mix well. If required, add 1/2 cup of water & boil. Check for salt, add lemon juice & garnish with cut coriander leaves. Remove from the gas & have it with phulkas or paratas.

Pine Apple Rasam

Ingredients:

• Tuvar dal - 1 cup
• Tamarind paste - 2 sp
• Pine apple pieces - 2 cups [peeled & chopped]
• Turmeric powder - 1/4 sp
• Asafoetida - 1/4 sp
• Salt - As required
• Rasam powder - 1 1/2 sp
• Red chillie powder - 1/2 sp
• Green chillies - 1 [slit]
• Sugar or jaggery - 1 1/2 sp.

For Garnishing:

Coriander leaves & pine apple pieces..

For Seasoning:

• Ghee - 2 tsp
• Mustard seeds - 1 sp
• Dry red chillie - 1 [broken]
• Curry leaves - Little.

Method:

Wash tuvar dal in the pressure cooker, adding 3 cups of water. When the dal gets cooked, smash well, add required water to that & keep the vessel on the gas & add  tamarind paste, turmeric powder, rasam powder, red chillie powder, asafoetida, & sugar or jaggery. Keep in low flame till the quantity is slightly reduced. Put 1/4th portion of pine apple to that & blend the other portion of pine apple pieces in a mixer & keep aside.When the rasam gets boiled well, add the pine apple juice & mix well. When it comes to boil, add curry leaves. As soon as it starts boiling add coriander leaves. Keep the gas in sim position for 2 mins & remove from the gas. If u want, you can also add a few drops of pineapple essence to rasam in this stage. Season with mustard seeds & dry red chillie, curry leaves in ghee. Your tasty pineapple rasam is ready for your lunch.

Medu Vada

Ingredients:

• Whole black gram dal - 2 cups
• Green chillies - 4
• Asafoetida - 1/4 sp
• Ginger - 1 inch piece
• Salt - As required
• Rice flour - 2 tbl sp
• Oil - Enough for deep frying.

Method:

Wash & soak dal in enough water for 2 hrs. Drain water completely & add green chillies, ginger piece, asafoetida, salt & grind it to a fine paste. Sprinkle water, now & then, during the process of grinding to make it a ball like dough. Mix rice flour with this. Then heat oil in a deep curved frying pan. Using wet hands shape little dough into a ball & then pat on top of a plastic sheet, put a hole in the centre. Deep fry in hot oil. [Few vadas can be fried at a time]. Do not disturb till underneath turns to golden colour. Turn once to fry the other side brown & crisp. Remove the vadas gently & keep over a colander to drain the excess oil. Serve hot with coconut chutney & sambar.

Note:  Make vadas as soon as the dough is ready. In this way it will not absorb too much oil.

Different Types of Sambar Powder

1. Sambar Powder [Andhra] :


Ingredients :

Red chillies - 1 cup
Coriander seeds - 1/3 cup
Black gram dal - 1 1/2 tbl sp
Bengal gram dal - 2 tbl sps [heaped]
Grated dry coconut - 1 tbl sp [heaped]
Seasame seeds - 2 tsps
Curry leaves - 2 springs
Ghee - Little for frying.

Method :

Melt ghee in a deep frying pan, add red chillies, coriander seeds, black gram, bengal gram dal & fry till it turns golden yellow. Add seasame seeds, curry leaves, coconut at the end & fry for a minute. Allow it to cool at room temperature & powder coarsely in a mixcer. Then preserve in air tight container & use within 3 weeks.

2. Sambhar Powder [Kerala & Tamil Nadu] :


Ingredients:

Red chillies - 3 cups
Coriander seeds - 2 cups
Bengal gram dal - 1/4 cup
Tuvar dal - 1/4 cup
Black pepper - 1 1/2 tbl sps
Dry turmeric root - 1 piece.

Method :

Dry all the ingredients under hot sun till it dries & then powder the ingredients. Preserve separately & powder together.
Note : 1 or 2 tsps of fenugreek can be added. Dry roast it & powder with other ingredients.

3. Dal Rasam powder :


Ingredients :

Red gram dal - 1/2 cup
Red chillies - 1 cup
Coriander seeds - 2 cups
Cumin seeds - 1/2 cup
Black pepper - 1 tbl sp
Mustard seeds - 2 tsps
Fenugreek - 2 tsps
Curry leaves - 1/2 cup.

Method :

Dry roast each separately & powder together [or] keep under hot sun till it dries & powder them together. Preserve in airtight containers.

4. Garlic Chillie Powder :

Ingredients :

Red chillie powder - 1 cup
[Coarsely powdered at home in mixer]
Peeled garlic - 15 flakes
Rock salt - 1 tbl sp [heaped]
Grated dry coconut - 2 tbl sps.

Method :

Put all ingredients in a mixer & pound to course powder. Then preserve in airtight bottle.

5. Dal powder  :


Ingredients :

Chutney dal - 1 cup [heaped]
Red chillies - 10 to 12
Rock salt - 1 tsp [heaped]
Grated dry coconut [kopra] - 1 tbl sp
Ghee - 1 1/2 tsps.

Method :

Heat ghee in a deep pan & fry red chillies, chutney gram for 1 or 2 mins. Then allow to cool & powder it in a mixer along with salt. Then add dry coconut. Run the mixer in low speed till it blends. Remove from the mixer & then add it to the sieved powder. Blend well using hands & preserve in dry, air tight bottles.
Normally this powder is mixed with plain white rice along with melted ghee.

Payasams :

1.                                                     Pal Payasam

Ingredients:

• Good quality white rice - 1 cup
• Concentrated milk - 2 litres
• Sugar - 2 cups
• Powdered elaichi - 2 sp
• Saffron - little
• Broken cashewnuts - 10
• Kismis [Resins] - 10
• Ghee - 2 tbl sp

Method:

Wash the rice well. Add 3 cups of  milk & pressure cook. After that open the cooker & add the remaining milk, sugar & boil well. Stir continuously, add powdered elaichi, saffron & remove from the fire. Half cup condensed milk can be mixed in this time. Boil 10 mins more in low flame till the payasam become thick.  Then fry cashewnuts & kismis in the ghee & add it to the payasam. Your pal payasam is ready to serve.
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2.                                                       Ada Pradhaman

Ingredients:

• Adas [ Ready made adas are available in market] - 1 cup
• Ripe coconut - 1 [Extract the milk 3 times ]
• Jaggery - 1 1/2 cups
• Powdered cardamom - 1/2 sp
• Ghee - 3 tbls sp
• Coconut pieces - 1/4 cup [Fried in ghee to a golden colour]
• Cashewnut - 1/4 cup [Fried in a ghee to a golden colour].

Method:

Take one big vessel, put the adas in the vessel, pour hot water to that & keep aside for 20 mins.Then drain the water. After that grate the coconut, blend in a mixer, keep in a vessel, pour 1 1/2 cup hot boiling water & allow to cool by itself. Squeeze out to get thick milk. [1st extracted milk]. In this way extract the milk 3 times. Then keep one heavy bottomed wide mouth vessel in the gas & heat the ghee, add coconut bits, cashewnuts, adas & fry for 5 mins. Then add the coconut milk in the reverse order, add the 3rd extracted milk first & boil well till it is reduced to half the quantity. Add the 2nd extracted milk & when its reduced to 1/2, add the jaggery & boil well. At last just before removing, add the 1st extracted thick coconut milk, powdered cardamom & stir well & allow to boil in a lower flame for 5 mins. Remove from the gas. Your ada pradhaman is ready. Serve it cool or hot. 

Gujrathi Items :

1.                                                             Dhokla

Ingredients :

Besan - 2 cups
Fresh curd - 1 cup
Salt - As per taste
Enough fruit salt - 1 tsp

For Seasoning :

Oil - 2 tbl sp
Slit green chillie - 2
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Sugar - Little

For Garnishing :

Coriander leaves - 2 tbl sp [chopped]
Fresh grated coconut - 2 tbl sp

Method :

Take one vessel & soak the besan with curd, salt & a little water over night. Then add more water, green chillie paste, little sugar [if necessary] to get a paste of dropping consistency. Add enough fruit salt just before putting into the greased vessel. Grease the vessel with oil, keep the mixture immediately after enough fruit salt has been added. Cover & steam the dhokla in a cooker for 20 mins. Then remove from the gas, wait for 2 mins & then cut into square pieces & place it on plate. Then keep kadai on the gas, pour little oil, add mustard seeds & cumin seeds. When they splutter, add slight chillie, saute for a while, add little water & cook for 1 minute. Then pour it over the dhoklas & garnish with coriander leaves & grated coconut. Your dhokla is ready to eat. Serve with green chutney.
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2.                                                          Khandvi

Ingredients :

Bengal gram flour - 1 cup
Butter milk - 2 1/2 cups [Little sour]
Salt - As required

Grind Together :

Ginger - 1 inch piece
Green chillies - 5 to 6
Asafoetida - A pinch
Turmeric powder - 1/2 sp

For Seasoning :

Oil - 3 tbl sp
Cumin seeds - 1 sp

For Garnising :

Grated fresh coconut - 2 tbl sp
Finely chopped coriander leaves - Little

Method :

Take one bowl, mix gram flour, butter milk, salt & grained paste without forming lumps.Then pressure cook in low flame for 30 mins. Then remove from the gas and cool it for a while. Then place a kadai on the gas & put khandvi mixture in it [Do not add oil]. Stir in low flame for 10 mins. To test the dough, put little dough on a greased flat plate & spread it fine.Try to roll it. If it rolls without breaking, your khandvi is ready. Pour the dough on greased plate [Apply little oil]. Note that the back side of plate should be used and pat it with wet hands to make thin layers. Then cut them into thin strips. Roll each strip from one end to the other like a swiss roll [See the picture]. Then arrange them on a plate. Heat little oil on a pan, add cumin seeds and when it splutters, pour it over the rolls. Garnish with grated coconut & chopped coriander leaves. Serve it with green chutney.
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3.                                     Dal Stuffed Arvi Leaves [Chembu]      

Ingredients :

Tender arvi leaves - 6 [Washed & Cleaned]
Tuvar dal - 1 cup [Red gram dal]
Salt - As per taste
Asafoetida powder - 1/4 sp
Red chillies - 4
Green chillies - 2.

For Seasoning :

Oil - 2 tbl sp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp.

Method :

Wash & soak tuvar dal for 1/2 an hour. Then drain the water. Now add salt, asafoetida, red chillies, green chillies & grind together coarsely without adding much water [do not grind smoothly]. Then spread the grind mixture evenly at the back side of each arvi leaf with a spoon. Then roll the leaf gently but firmly. Repeat this procedure with other leaves also. Then steam it in a pressure cooker for 10 to 15 mins. When it becomes cool, cut the roll in to 1 inch thickness. Then keep a frying pan on the gas, heat oil & add mustard seeds, cumin seeds to that. When it crackles, add the prepared arvi leaf subji & toss gently for 3 mins. Then remove from the fire. Your sabhji is ready.

Palak Paneer

Ingredients :

Palak - 1 bundle
Paneer cubes - 1/2 cup
Butter - 1 tbl sp
Milk - 1 cup
Salt - As per taste
Turmeric powder - 1/2 sp
Dhania powder - 1 sp
Red chillie powder - 1 sp
Sugar - 1 sp
Cumin seeds - 1 sp
Oil - 2 tbl sp
Tomatoes - 2 [Finely chopped]
Big onions - 2
Garlic flakes - 2 or 3
Green chillie - 2
Fresh cream - 1 tbl sp
Garam masala - 1 sp

Method :

First grind onion, garlic, garam masala, turmeric, red chillie powder, dhania powder & green chillies to a fine paste & mix it in the milk & keep aside [See the picture]. Then take the palak chop it in big pieces, put it in a vessel, pour some water & cook for 3 mins. Then drain the water & wash it in a cold water. [This helps to remain green in colour]. Then grind the palak in the mixer. Now keep one pressure pan on the gas, put butter & oil together & add cumin seeds. When it splutters, add chopped tomatoes & fry for 2 mins. Put salt & grained masala mix in the milk & then grind it into palak purie. Mix well. Add the paneer cubes also. Then close the cooker & wait till 3 whistles come. Wait for a while after the steam goes. Open the lid & add the  fresh cream. Serve with hot roti or parata. Finely cut onion & sliced lemon are served along with this.