Brinjal Rice/ Vangi Bhath.

Brinjal Rice/ Vangi Bhath is a delicious one pot meal. It is a combination of eggplant and rice combined with indian spices!! and serve with coconut chutney. I still can't forget those days, when one of colleague use to bring vangi bhath for me in lunch when ever she cooks, atleast once in a month I use to get a call saying that don't bring lunch today, because I have cooked VB. She was an expert when it came to cooking this dish and I have tried eating in many South Indian restaurants but still I'm not able to get that taste. Anyway even I try my hands on to this dish when ever I get a chance. This dish can be made with even left over rice and serve with coconut chutney and papad, It's a wonderful combination.. I make vangi bhath masala at home, this time I have used a store bought masala, since the home made was over and I was craving to have this dish. What to do desperate times desperate measures!!

Ingredient's.

2 brinjal cut into cubes 

2 cups cooked rice

1/2cup peanuts

1 medium onion chopped

2tbsp vangi bhath masala

2 to 3tbsp tamrind extract

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1/4tsp channa dal, 1/4tsp urad dal

1/4tsp mustard seeds

2 dry red chilli

Pinch of hing

10 to 15 curry leaves

Salt and Oil to taste.

Cooking Method.

Take a broad pan and heat oil. add channa dal, urad dal and peanuts, when they starts to turn brown, add dry red chilli, mustard seeds, curry leaves and hing, when they starts to splutter, add chopped onion and fry to golden brown. Then add red chilli powder, turmeric, coriander powder, vabgi bhath masala, tamarind extract and brinjals and cook till the brinjals are well cooked, that might take about 5 to 6 minutes, Now add the cooked rice and mix well. Vangi Baath is ready to serve.

Serve with Coconut Chutney and Papad.

Coconut and Dry Red Chilli Chutney.

Coconut chutney is a very easy and common side dish made in every South Indian households and served with idli, dosa, vadai and even with upma etc. The recipe is so simple and so easy and can be made in no time, there are many variation that can be made in a basic ingredients. Almost every chutney need tempering with mustard and curry leaves, but this recipe no need of any tempering it taste very good without even tempering and this chutney can be served with hot plain rice topped with ghee. Do try out this recipe and enjoy.

Ingredient's.

1 cup chopped coconut

10 dry red chilli

3 garlic cloves

5 to 6 curry leaves

1tsp tamarind paste

Salt to taste.

Method.

Dry roast all the above ingredients.

Then blend everything together with little water to a smooth paste.

Serve with idli, dosa.

Tilapia Fish Curry/Kerala Style.

Tilapia Fish Curry. Fish is an integral part of Kerala Cuisine. There are hundreds of variations for Kerala Fish curry. The main part of this curry is coconut and tamarind sauce this curry can be cooked with any fish and it will taste great. To cook this curry the main reason was I got the Indian tilapia fish, there is a new shop has opened near my house who sells even all the Indian fishes, like rohu, mackerel, tilapia etc. and I'm so so happy now I even get to taste Indian fish without even being in India.. This spicy and tangy curry goes so well with plain rice and this was our last Saturday's lunch and we enjoyed it thoroughly. Do cook this curry and make your family happy..

Ingredient's.

2 tilapia fish (cut into 2 pieces)

8 to 10 curry leaves

2 green chilli

4 garlic garlic cloves

1/4tsp mustard seeds

1/2 cup coconut milk

2 tbsp tamarind paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

3tbsp oil

Salt to taste.

Ingredient's to make a paste.

2 medium tomato

1 medium onion

2tbsp chopped coriander leaves

1tbsp ginger garlic paste

1/4tsp cumin seeds.

Cooking Method.

Wash the fish thoroughly and set it aside.

Grind the onion, tomato, coriander leaves, ginger garlic and cumin to a smooth paste.

In a deep frying pan/kadai, add oil, when oil is hot, add curry leaves, mustard, green chilli and garlic cloves. when they start turning brown. Add the ground paste, red chilli powder, turmeric and coriander powder, fry till the oil starts separating.

Then add coconut milk, tamarind paste, salt and 2cups of water and allow it boil for a minute or 2. Then add the fish and simmer the curry for 5 to 6 minutes.

Serve hot with Plain Rice.

Hyderabadi Bagara Baingan / Baby Eggplant In Coconut Creamy Gravy.

Hyderabadi Bagara Baingan.. This rich and cream baby eggplant gravy cooked with peanuts, cashew and coconut masala paste, which goes very well with rice, naan, roti and you can make a dry version and serve as a side dish too and this gravy is must in my family when we cook briyani.. This is one gravy which I can eat many times and I won't feel bad. In my childhoods days I use to be not a big fan of eggplants but now it's opposite. My hubby likes the dry version and I like the gravy, so when ever I cook this I have to convince my H to eat the gravy but he only eat's eggplants not a gravy and that's also fine with me because I get to eat the gravy for next day's lunch.

Ingredient's.

6 purple baby eggplants (baingan)

2tbsp cashew, 2tbsp peanuts

2tbsp grated coconut

1 onion (chopped fine)

2 green chilis (whole)

2tsp ginger garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp red chilli powder

1 tsp jeera/cumin seeds

2tbsp tamarind paste

Oil and Salt to taste

Freshly chopped coriander leaves for garnish.

Cooking Method.

Dry roast the peanuts and cashew until golden brown. Set aside to cool. Then grind together with the coconut and little water to form a smooth paste.

Slit the eggplants and fry in a 1tsp oil until soft but still holds shape. Drain and set aside. In the same kadai add more oil, add cumin, when they turns brown, add onions and ginger garlic paste fry until golden. Then add the ground paste and fry for a minute.

Then add turmeric powder, chilli powder, coriander powder and salt. Mix well and fry for another minute.

Add the tamarind and 1 cup of water, mix, then add the brinjals and cook for 5-10 mins on a medium heat. Garnish with fresh coriander leaves.

Serve hot with Rice, Roti or Naan.

Pulihora/ Tamarind Rice..

Actually it feel good when you start your old life to slowly move on to the new phase of life.. Yesterday when I was writing the post I had nothing in my mind what has happened to me in the past, everything was looking like before, how I use to start writing the post as soon as my husband leaves to office.. That feeling itself gave me lot of positive energy. So from now on I have decided I will not be giving more pain to people around me being sad and I will start writing on my blog what I feel, I'm not a writing person but it really feels good when you write about what you feel.. Cutting of from the world it is not a right solution to me, I really need to face what ever come on my way and wait till everything again falls in a right place, as everybody says I will get back what I have lost... Now lets come to the recipe.

Pulihora is something very common dish in South India. They cook this dish on many occasion. Such as Marriage, Festivals and Pooja. But some of the people don't use onion and garlic to this. This rice is favourite of all in my family, I cook very often and I try out many ways so that you are not eating same every time.. I have already a post of tamarind rice in a different way and this one among the many pulihora what I cook.. It goes very well with a boiled eggs and coconut chutney..

Ingredient's.

2+1/2 cup cooked rice

2tbsp peanuts

1/2tsp channa dal

1/2tsp urad dal

2 dry red chilli

1 small onion (finely chopped)

3 garic cloves (crushed)

1/4tsp mustard seeds

8 to 10 curry leaves

1/2tsp red chilli powder, 1/2tsp coriander powder

pinch of turmeric

2tbsp tamarind paste

Oil and Salt to taste.

Cooking Method.

In deep kadai/frying pan, add oil, when it is hot add peanuts, channa dal, urad dal, crushed garlic and fry to lite golden brown.

Then add mustard, dry red chilli and curry leaves. When they splutter, add onion and fry for 2 to 3min.

Add red chilli power, turmeric, coriander powder, tamarind paste and salt with a 1/2cup of water and allow the mixture to cook till it becomes thick.

Now add the rice and mix well. This rice can be served cold or warm.

Serve with boiled eggs and coconut chutney.

Dahi Vada.. (Curd And Lentil Vada With Tangy Tamarind Chutney)

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish on any occasion or served as a chat too.. This dahi vada was made by Nupur my friend on Diwali day in a different way and with different ingredients... I use moong dal to make dahi vade but she made it with urad dal, exactly the way we cook medu vada. It was very good and I'm happy to know one more recipe of dahi vada..

To be honest I'm not a great fan of dahi vada, because of that only I use to avoid cooking.. But this time it was totally opposite because of the tamarind chutney, I ate 2 dahi vada with lots of tangy tamarind chutney and chat masala.. It was awesome and I have a plan to cook it again in some time... Thanks to my friend Nupur for a such a yummy dahi vada recipe..

Ingredients For Vadas.

1 cup urad dal

Oil for deep frying.

Ingredient's For Curd.

1 1/2 cup yogurt

3tbsp milk

1tsp salt

1/2tsp roasted cumin powder.

Ingredient's For Tamarind Chutney.

1cup tamarind pulp

2tbsp sugar

3/4 cup jaggery

1/4tsp red chilly powder

1/2tsp roasted cumin powder

Pinch of salt.

Cooking Method For Tamarind Chutney.

In a heavy bottom pan, add all the ingredinets of tamarind chuteny and cook on a low flame, till tamarind pulp becomes semi thick and dark in color.. That will take about 30 minutes. (keep stirring in between to avoid sticking at the bottom) When it is done take out in a bowl and allow it to cool.

Cooking Method For Vada.

Wash urad dal several times until the water appears clear and soak it over night.

Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. 

Whip dal batter using a spoon in a circular motion for about two to three minutes until batter become light and fluffy. If needed add few spoons of water.

In a deep frying pan add oil and allow oil to become hot on medium flame. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.

Then place a plastic sheet on to a flat surface and apply little water, then put 2tbsp batter on to plastic sheet and slowly flatten the vada and make a small hole in a centre. Take the plastic sheet slowly up and leave the vada into hot oil for frying. Fry until they are golden brown and fry the vadas in small batches

After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.

Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish.

In a large mixing bowl take yogurt, milk and mix until very smooth. add salt and cumin powder give a good mix.

Then soak all the vadas in the yogurt for at least twenty minutes, giving the vadas time to absorb the yogurt.

Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.

Just before serving, sprinkle red chilly powder and chat masala finish off with a drizzle of tamarind chutney.

Channa Ki Kadhi.. (Potato & Black Chickpeas Cooked In Tangy Tamarind Curry)

Channa Ki Kadhi... Chickpeas are a source of zinc, foliate and protein. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi channa (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fibre and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (168 mg/100 g), which is higher than the amount found in a 100-gram serving of whole milk. Source from Wikipedia...

Ingredient's.

250gm black channa

2 medium potato, 2 brinjal (cut into big chunks)

1/2cup coconut paste

1/4tsp cumin seeds

1 medium onion, 2 tomato, hand ful of coriander leaves

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander

1tbsp ginger garlic

2tbsp tamarind paste

Oil and Salt to taste.

For Tempering.

10 to 15 curry leaves

1/4tsp mustard seeds

1tsp Oil.

Cooking Method.

Soak the chickpeas (channa) over night. and boil them using pressure cooker for 10 to 15 minutes on low flame..

Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot, add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste, tamarind paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add the boiled channa, potato and salt, mix it well. Close the lid and cook for 2 whistle. In a mean time prepare the tempering by adding all the tempering ingredients .

Then open the lid and add the brijal, tempering and 2 to 3 cup of water and mix it well and add salt if needed and cook for another 1 whistle in medium flame.

Serve hot with Rice, Roti or even with Ragi Balls.

Okra In Coconut And Tamarind Curry. (Bhindi Ka Khatta Salan)

Okra In Coconut & Tamarind Curry.. This curry is even known as (Bhindi Ka Khatta Salan) in south muslim families.. I had totally forgot about this curry after my marriage. I need to thanks one of my fellow blogger Priya Ranji to remind me about this curry. May be 2 weeks back she had posted this curry on her blog and as usual I was checking out the blog's in the morning and this okra curry catch to my eyes and all the old memories came back... After seeing her post I ran to my kitchen to see whether I have all the ingredients what I need. By luck all the ingredients were there and without wasting time I started cooking..

This use to be one of my favourite curry, I use to take out all the okra from curry and eat it without rice and then lick the curry.. Not to mention I did the same thing even today after I finished cooking...The curry had turn out exactly the way how my mom cooks it tangy and delicious...

Ingredient's.

250gram fresh okra (cut into small pieces)

1/2 cup fresh chopped coconut

2 large tomato, 1 large onion, hand full of chopped coriander leaves

2 cloves, 1/2tsp cumin

2tsp ginger garlic paste

2tsp red chilli powder, 1tsp turmeric, 1tsp coriander powder

1/2 cup tamarind extract (you can use less or more according to your taste)

3tbsp Oil

Salt to taste.

For Tempering.

1/2tsp mustard seeds

10 to 12 curry leaves.

Cooking Method.

In the mixer jar, add the coconut, tomato, onion, coriander leaves, cloves, ginger garlic and cumin, grind it to a smooth paste.

In a deep frying pan, add 2tbsp oil when oil is hot, add the cut okra and fry them till the stickiness is gone. and take out on to the plate and set it aside.

In the same pan, add the left over oil, mustard seeds and curry leaves, when they start spluttering, add the ground masala and red chilli powder, turmeric, coriander powder, and salt, fry them for minute or 2. Then add tamarind extract and fried okra. Give them gentle mix and add 2 cups of water and bring it to boil. Then lower the flame and cook the curry till okra is tender...

Serve hot with Plain Rice or Ragi Ball..

Bassaru Authentic Karanataka Dish..(Lentil Cabbage Dill Leaves and Beans Rasam)

Bassaru (Rasam).. This is an Authentic Karnataka dish usually made with a variety of lentils Green leaves and Veggies. Bassaru means rasam, made of water which is used for a cooking the lentils, leaves and vegetables. You can cook this rasma with many kinds of lentils and leaves.. I have used toor dal, Cabbage, beans with dill Leaves, as you all know i love cabbage and i think this is the best combination of all and they tastes great. The dish sounds a bit difficult for the beginner but it is easy when you get to use of preparing it and the taste makes it worth the job done. This can be served with hot Rice or Ragi Balls..

 

Actually this Curry is combo of boiled and stirfry vegetables with Rasam while eating... But i have made this as a two recipes, so that it is very easy for my readers to understand in a better way... I'm a huge fan of this Rasam and it makes it even more tastier because i'm cooking this Rasam in UK.:) Every body has there own way of preparing this Rasam, I have learnt like this from my mom and i like this way better...

 

 

Ingredient's
For Rasam
1 bunch of dill leaves finely chopped
1/2cup toor dal
2cups roughly chopped cabbage
15 beans roughly chopped
1 lagre onion roughly chopped
2tbsp grated coconut
2 medium tomato
5 green chilies, 10 dry red chilies
10 curry leaves, 6 garlic cloves
1/2tbsp black peppercorn, 2tbsp chopped coriander leaves
2tbsp tamarind paste
3cup water
Salt as per taste.

 

 

For Tempering
8 to 10 curry leaves
1/4tsp mustard seeds
2 dry red chilies
2tbsp oil.

 

 

Cooking Method
In a deep kadai or a pan.. add toor dal and 2cup of water boil for 10 minutes.. Then in a same toor dal, add cabbage, beans, dill leaves, onion, salt and 1 more cup of water and boil for another 10 to 15minutes.
In a mean time, dry roast the red chillies, curry leaves, garlic, black peppercorn and green chilies. Put it in a mixer jar along with the coriander leaves and grind to smooth paste, and set it aside.
Again dry roast the tomato and grated coconut, till you get the slightly burning smell.. and grind it to smooth paste and set it aside.
Now drain the water from a boiled dal and veggies, keep the veggies aside (i will tell what to do with this boiled veggies in my next post).. Then add the grounded masala paste and tamrind paste to the boiled water and season with salt..
In a small pan add all the tempering ingredients, when they start spluttering, add it to the Rasam and simmer the rasam on a high flame for 5 to 7 minutes..
The authentic Bassaru (Rasam) is ready to serve.
Serve hot with Rice and Ragi Ball..

Black Pepper And Egg Spicy Curry..

Black Pepper And Egg Spicy Curry!!! This is one of the very spicy curry and it goes very well with hot Rice... I wanted to eat this curry from last month, due to not having mixer grinder i use to postpond it. Last Saturday we order the mixer, after the mixer arrived, the first thing which i grinded was the Black Pepper Curry Masala and i was in so hurry to cook i dint even realize how much red chilli powder i have added. It was quite spicy but i really really enjoyed eating it and felt so satisfied... You don't have to make it spicy, this curry can be enjoyed less spicy too. Because i like spicy food so i always tried to cook this curry little spicy and tangy...

 

 

 

Ingredient's
3 large eggs
1 medium onion
2 green chili
2 large tomato
2tbsp chopped coriander leaves
1tbsp black peppercorns
1tsp ginger garlic paste
1tsp tamarind paste
1tsp red chili powder, 1/2tsp turmeric, 1/2tsp coriander powder
2 cup water
Salt to taste.

 

 

For Tempering.
3 dry red chili
8 curry leaves
1/4tsp mustard seeds
2tbsp oil.

 

 

 

Cooking Method
In a mixer jar, add tomato, onion, green chili, coriander leaves, black peppercorns, tamarind and ginger garlic paste. Grind it to smooth paste and set it aside.
In a deep fry pan, add oil, when oil is hot, add mustard seeds, dry red chili and curry leafs, when they splutter, add the ground masala and fry for 1 to 2minutes. Then add the red chili powder, turmeric and coriander powder, again fry for 2 to 3 minutes. Then add water and salt, give a quick stir and simmer the curry for 1 to 2 minutes on a high flame.
Now lower the flame and allow the curry to sit on flame for few second, then crack the 1egg at a time into a small bowl and slowly drop it to the curry side by side. Cover the lid and cook the curry for 2minutes on a low flame..
Serve hot with Plain Rice and Papad.

Pink Prech Fish Curry With Coconut..

Pink Prech Fish Curry.. This fish curry can be cooked with any kind of fish which finds in the market. In my mom's place they usually cook this curry with a Rohu fish that also taste very good. I had in my mind to cook fish curry from few days, i went to buy fish from a shop, but he was not having rohu fish. He only had Pink Prech, Mackerel etc. I thought for a minute then i decided to buy pink prech fish only and cook the same way how i use to have before...

 

 

During summer vacation we mostly use to visit my granny's place Mysore. As soon as my grand father comes to know we reached home, while coming from his work he use to carry lots of Pink Prech, Rohu and Mackerel fish. My mom granny and aunty's use to cook this fish curry for the dinner. Still can't forget those days, some time i feel like i should go back to those days again...

 

 

 

Ingredient's
3 pink prech fish (clean and wash)
1 large onion, 5 steam of coriander
2 large tomatos
1/4 cup coconut paste
3tbsp tamarind paste
1tbsp ginger garlic paste
1tsp red chilly powder, 1tsp coriander powder, 1/2tsp turmeic
3tbsp oil
Salt to taste.

 

 

Cooking Method
Grind the onion, tomato and coriander to a smooth paste, and set it aside.
In a deep frying pan, add oil, when oil is hot, add grind paste, and coconut, fry for 1 to 2 minutes, then add turmeric, red chilly powder, coriander powder and ginger garlic paste. and give a quick mix to all the masala.

 

 

Now add the fish and stir very gently. Season with and add tamarind paste and 2cups of water, again mix it very gently and close the lid and cook on low flam till the fish is cooked..
Serve hot with plain Rice..