Bagara Baingan With Tomato Gravy (Eggplant With Tomato Gravy)

Bagara Baingan With Tomato Gravy.. They are many ways to cook this bagara baingan recipe, this is very famous in Hyderabad but they add peanuts and cashew nuts paste. Few days back i was watching one serial on sony tv, there she serves this bargara baingan to her family. She did not tell the recipe :) but it was looking very taste to my eyes. On the same time i told my self i should make this dish at any cost. To give a twist i made it without peanuts and cashew paste, it was tasted like bharta with whole baingan and it was going very well with Roti.

Ingredients 

4 baby eggplant 

2 medium onion, finely chopped 

6 large tomato, finely chopped 

3 green chillies, finely chopped 

10 to 15 curry leafs 

1tsp mustard seeds 

1tbsp red chilli powder 

1tbsp turmeric 

tbsp coriander powder 

1tbsp garam masala 

2tbsp tamarind paste 

1tbsp ginger garlic paste 

3 to 4 dry red chillies 

3tbsp oil 

Salt to taste.

Cooking Directions 

Wash and pat dry the eggplant, make a cut in the base of the eggplant (Like Plus Shape) 

In a deep frying pan add 1tbsp of oil and fry the eggplant with little salt for 2 to 3 minutes and keep it aside. 

In a same cooking pan , add rest of the oil, when oil is hot, add curry leaves, mustard seeds, and dry red chillie. when they splutter. 

Add onion and green chillies, fry to golden brown, then add all the masala powder and ginger garlic paste, fry till oil separate from masala, then add chopped tomato's and tamarind paste and cook till they are soft , keep smashing tomatos in between. 

Now add eggplant and salt mix well, then add 1 cup of water, mix it again and cook till the eggplants are cooked well. 

Serve hot with Plain Rice or Roti's.

Raw Mango And Drumstick Dal !!!

Ingredient's

2 drumsticks, cleaned, scraped and chopped into 2-2.5 inch pieces

1 raw mango (cut into medium pieces)

1 cup toordal

1 medium onion, 1 green chili, 1 medium tomato chopped

1/4 tsp turmeric powder, 1/4 tsp coriander powder

1tbsp tamarind pulp

2cup of water 

Salt to taste

For tempring

1/4 tsp mustard seeds

1/2 tsp cumin seeds

a pinch of hing-asafoetida

1 sprig of curry leaves

Cooking Method

In a pressure cooker, add all the above ingredient's, except drumsticks and raw mango. Cook for 3 whistle (1 in high flame 2 in low flame) Then allow pressure to go and open the lid and smash the dal little bit. In a mean time, take a tarka pan and prepare for tempering. Then add tempering it into the cooked dal with drumsticks and raw mango, close the pressure cooker lid and cook for another 1 whistle in a high flame.

Serve hot with Plain Rice..

Spinach Paratha (Indian Flat Bread) Palak Paratha.....

Spinach Paratha is a perfect way to enjoy the goodness of spinach. This Indian recipe for unleavened flat bread is a little different from the traditional stuffed version of paratha. Here is the very simple recipe of spinach paratha. Which taste delicious and no need to put more effort to make parathas, you can cook the same delicious paratha with less time and less effort too..

Ingredient's
3 cups Flour
2 cups finely chopped palak
3 Green chillies
1/2 tsp Salt
Ghee/Oil for frying
Water as required

Cooking Method
Make a dough by adding spinach, green chillies, salt and sufficient water. Knead the dough properly and keep it aside for 10 minutes. Then roll out 10-12 pieces.Take a piece and flatten it on the floured board to give the shape of a roti. Put the paratha on a preheated tava.Turn after cooking for 1-2 minute. After a minute apply ghee/oil around the edges and turn again. Fry till the brownish color appears on both sides.
Serve it with Curd, Pickle or Tamrind chutney.

Coconut Curry

Coconut Curry is a mouth-watering delicacy that is very popular in the southern India. Coconut is something very close to all the people of the whole of southern India. The taste of coconut has a refreshing flavor. It serves as a sweet and sour dip for every dish. My recipe specially goes to the pregnant ladies, because in my mom's family they serve this curry with hot plain rice and boiled egg to the pregnant ladies. In this curry the main ingredient is coconut and tamarind, when they both come's together they make a delicious and fantastic curry :) Though i am not pregnant, then to i love this curry and i sure who ever reads my recipe they will love to make it... 

Ingredients'

1/2 coconut

1 onion, few coriander leafs, 2 tomato

1/2 cumin seeds, 1tsp tamarind paste, 1tsp ginger garlic paste

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

10 curry leafs, 1/2tsp mustard seeds

Oil and Salt as per taste

2cup of water

Cooking Method

Make a thick paste of coconut, onion, coriander leafs, cumin seeds and ginger garlic paste. and separately make a paste of tomato and tamarind. and keep all the pastes aside. In a deep frying pan add oil, curry leafs and mustard seeds, when they splutter, add the all dry masala powder and immediately add the coconut, onion paste, fry for 4 to 5 minutes. Now add the tomato and tamarind paste, mix it well, then add 2 cup of water and salt, and allow it to cook for another 4 to 5 minutes. 

Serve hot with plain rice and boiled egg. It will taste faboulse.

Tamarind, Mint and Fennel Chutney

Fennel Seeds (Sauf) are very effective for digestive problems. These seeds can be chewed upon or had as a tea decoction for beneficial effects upon the stomach. In India, these are routinely chewed upon after meals to aid in digestion after a rich meal while acting as a herbal mouth freshener.Fennel seeds often provide quick and effective relief from many digestive disorders. They help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies. Making this chutney is very very easy and one of my all time favorite chutney, u can make this chutney and store in the fridge for atleast 2 to 3 weeks. it goes with every thing, i love to eat with plain rice when ever i am lazy to cook. and it is one of the best chutney what i feel.

Ingredient's

1 bunch of mint leafs
1 small size ball tamarind
3 green chillies, 3 stems coriander leafs,5 to 6 curry leafs and 1 small onion
1/2tbsp cumin seeds, 1tbsp of funnel seeds
Salt to taste.

Making Method
Grind all together in a mixture grinder to smooth paste, add salt in the last.
Remove in a serving bowl and Serve with any thing which u like.. specially with Roti and Dosa.

I am sending this recipe to Cooking with Fennel Seeds hosted by Priya, and Jagruti of (joy of cooking)

Puliogare (Tamarind Rice)

To make Puliogare you first need to make Puli Kachal or the Tamarind Paste. If properly prepared, this can be stored for a very long time just like any pickle. It can be mixed with rice anytime you want Puliogare. Stored in a fridge, Puli Kachal can last over 8 months... Tamarind rice is a very popular in Tamil Nadu and parts of Karnataka. It is spicy, sour, and typically served all by itself or accompanied by salad. You may like the puliogare with boiled Egg, because it taste delicious with Egg. If your planning a short time trip then dont forget to pack Puliogare, because without Puliogare your picknick will be not complete. My picknic will never be complete without my favourite puliogare..:-)

Ingredient's
2cups Rice
A small ball of tamarind
8 to 10 Curry leaves
Asafetida
A few peppercorns
5 garlic cloves, finely chopped
1/2tbsp mustard seeds
A pinch of methi seeds
4 tbsp groundnuts roasted
50 gm split black gram
50 gm split bengal gram
2 to 4 dry red chilies.

Cooking Method
Cook the rice with salt. Cool slightly. Soak tamarind in water and extract its juice. Roast black gram (channa dal), Bengal gram (urad dal) and red chilies separately and coarsely grind them together. Heat oil, add asafetida, mustard, peppercorns, ground nuts, garlic and curry leaves. When mustard splutters, add the tamarind extract, powdered splices and salt, and cook till all water thickens. Mix the tamarind mixture thoroughly with the rice. Serve with boiled Egg and Tamarind Chutney.

Tamarind Chutney

A tropical Asian evergreen tree (Tamarindus indica) having pinnately compound leaves, pale yellow flowers, and long pods containing small seeds embedded in an edible pulp. 

The tamarind tree produces brown pods that are 2 to 6 inches(5 to 16 centimeters) long. The pods contain an acidic pulp that may be eaten fresh or used to make food, jams, sauces, syrups, and drinks. The seeds of the tamarind may be roasted and eaten. The tamarind grown as a shade tree in southern Florida, U.S.A.:-)

Tamarind chutney is very tasty and very very easy to prepare it goes with every thing, like dal chawal, roti, paratha, dosa etc...

Ingredient's

250g tamarind 

4 green or red chillies 

1/2 cup chopped coriander leafs 

1/2 cup chopped puddina leafs 

6 to 8 curry leafs 

1/2 onion chopped 

5 cloves garlic 

1tbs cinnamon seeds 

1/2 tbs black pepper seeds 

Salt to taste .

Preparation

Wash tamarind in hot water 

Add all the ingredients, tamarind and salt in grinder, and grind to a smooth paste 

Garnish with coriander leafs 

Serve with anything as a side dish.

Rasam(Curry)

Rasam is a spicy dish, I don't enjoy eating food if it is not spicy. In korea i was not able to cook spicy food because it was hard to find spicy chilly here and what ever the chilly we got here were not spicy.
In the month of December'09, my husband's friend wife came to korea on 1 month vactation. One good thing she did was that She had brought so many spices from india. On 26th Dec'09 she prepared Rasam which was very spicy and very very tasty. That day i ate full stomach after a long period of time.
From her i learned to cook Rasam also. But Rasam doesn't taste well until unless its not hot and spicy so i was left with the task to find out hot chilly's in Seoul.
Finally my search paid off and i got it in Itewon.Its small dry red chilly from Vietnam and they are really very hot. Now i cook Rasam once in 2weeks, and just taste like what i use to eat in my collage day's. Rasam is again a south indian dish. This is specially for the people who like's to eat spicy food..;)

Ingredient's
3 tomatoes (chopped)
1 onion, chopped
4 cloves garlic (crushed)
3 green chillies (chopped)
Coriander leafs as per u required
1/2teacup Tamarind juice
1/2 tsps pepper powder
1/2tbs turmeric, 1/2tbs coriander powder
Salt as per taste

For tempering
1 tsp mustard seeds
10 curry leaves
3 red chilli, broken into two
3tbs Oil

Cooking Method
Boil the tomatoes, chillies, coriander leafs and garlic in 4 cups of water.
Add turmeric, coriander powder, and tamarind juice and simmer for 15 minutes
Heat the oil in a deep frying pan, add musturd, red chilly and curry leafs, when the splutter, add onion fry for a 2minutes
Pour it over the tomatoes.
Serve hot with Planin Rice..

Sambar (South Indian Dish)

This Sambar recipe is one of the most loved dishes in South Indian cuisine. Sambar is a spicy and aromatic preparation which has for years been liked by many people in India.
Sambar is preferred by many and is taken mostly with idli, dosas and rice. Sambar is prepared using many different spices and vegetables. It accompanies most every meal. In South India, there are variations to this sambar recipe, but this is the one I use..

Ingredient's
1cup Toor dal
1 carrot, 2 redish, 1 brinjal (Cut in to medium pieces)
1 onion, 2 green chilly (chopped)
1 tomato (chopped)
2tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder
1&1/2tbs Samber powder
1/2tbs garlic paste
2tbs Tamarind juice
3tbs vegetable oil
Salt as per taste

For tempering
1/2tbs musturd seeds
few curry leafs
5 dry red chilly

Cooking Method
Pressure cooker dal for 15 minutes seprately
Boil vegetable with salt seprately
Heat up the deep frying pan, add oil, musturd, curry leafs and red chilly, when they splutter, add onion, green chilly, saute to lite brown
Add red chilly powder, turmeric, coriander powder, garlic paste and tomato, fry for 40 sec
Add boiled vegetable, dal, tamarind juice, salt, and 3cup of water
When it starts boilling add sambar powder and cook for 10minutes.