Purple Brinjal Curry

Purple Brinjal curry

 Best suited for Chapati and Dosa

This is my friend's recipe...

1.       Cut round and purple Brinjal to small pieces(do not make it very small, as it will become soft once cooked)

2.       Soak tamrind in water

3.       Heat oil. Add mustard,jeera,menthya,kadaley bele, Udhina bele,curry leaves,hing,1 green chilly,turmeric and 1 small onion. Fry well. Add 1 big tomato.

4.       Add Brinjal and fry until it is 3/4^th cooked. Don't make it too soft.

5.       Add jeera powder,tamarind pulp,jiggery,garam masala powder,cinnamon powder,coriander leaves,salt, 1 spon rasam powder,red chilly powder and little water.

6.       Boil for few minutes and turn off the flame.

Idli Recipe

Idlis..Soft Idlis...Who would not wish??

Recipe 1:

1. Soak 1 measure (any cup/size)Urad dhal(udhina bele) for 8 hours
2. At 8th hour soak 4 measures of Idli rawa(get from shop) for 15 minutes
3. Grind both finely to form a soft batter
4. Divide the full batter to 2 equal parts. Keep 1 part in fridge after grinding and other half part outside itself. In the morning mix both.
Take the quantity which you need only for that usage and add little water and salt.
 5. Apply oil to idli stand and steam it for 12 to 15 minutes over high flame

Listen: DO not add salt to the whole batter and store it for days together.
It should sufficiently ferment. In winter keep the full batter outside after grinding.

Normally soak it in the morning, grind in the evening and allow it to ferment till next morning and use it for that morning's breakfast

Serve hot

Recipe 2: (Idly cum Dosa recipe)

Soak the below for 8 hours

1. Salem Rice 1 kg(or 1 measure)
2. Udhina bele 1/4 g(or 1/4 measure)
3. Menthya seeds 2 spoons
4.Gatti Avalakki : 150 gms(or 1 fist)

Form here, Same procedure as above

Palak Raitha

One of the healthiest Paratha....Try out

   Palak Paratha

1.       Grind cleaned and slightly boiled palak leaves with ginger,garam masala powder,green chillies,jeera and turmeric

2.       Mix the above this with Atta. Add little rice flour and 1 spoon kadaley hittu(BEsan flour),salt.

3.       Mix to regular chapathi dough consistency.

4.       Roll like chapattis and put it on tawa.

Kobbari Obbat

Kobbari Obbat

This is a well known No-OIL, sweet dish among Hebbar Iyengars.I mean to say the, the origin is from there, ofcourse all mankind can try this. Very easy to make and very yumilicious....

Ingredients:

For Dough
Maida
Salt
Ghee
Water

For Stuffing:
Dry coconut(Ona Kobbari)
Sugar
Elachi powder

Serves: 6 pieces for 1 small measure.
Method:

1. Add a pinch salt and 1 spoon ghee to 1 medium cup(say, steel glass used for coffee) maida. Mix well till it forms a crumble-like.
Now add water slowly and carefully and form a dough like chapati dough. Knead little and keep it asie for 2 hours
2. Using mixer, grind 1 cup(same measure as mentioned above) sugar and 1 cup grated dry coconut.Add elachi powder. It must be a fine powder.
3. Take a small ball of the dough, roll it to a big circle, it must not be too thick nor too thin.Place 1 spoon stuffing, close it, flatten it and roll it. Dont roll it too thin.
4. Heat a tawa, simmer it, put the rolled out stuffed dough and bake it without oil on a low flame until it gets brown spots..

Take it out an allow it to cool thoroughly.

Here is the wonderful dish...ready to eat...

Crispy Samosas

Crispy  Samosas..

 

For dough:

1.       Put 1 measure maida/All purpose flour to a bowl. Add a pinch salt , 1 spoon ghee and mix it gently until it becomes like crumbles. Now add water and mix to form a dough like Chapathi dough’s consistency. Cover it and Keep it aside for 1 hour

                For Stuffing:

1.       Pressure cook green peas and 2 big potatoes, peel it and mash it.

2.       Add chopped onions,red chilly powder, Dhaniya powder,garam masala powder, turmeric,salt

1.       Take small balls of the dough and roll it to thin and small size.

2.       Cut the rolled out dough in the middle to form 2 semi circle

3.       Apply water with fingers, around the semi circle, as shown in green shade

4.       Now, fold the 2 edges to form a rough cone

5.        Put the cone shaped dough in between your thumb and fingers.

6.       Place some prepared potato stuff and gently seal it with the help of water.

7.       Pull gently to form the base of the triangle

8.       Deep fry at medium flame, until it turns golden brown

Serve with Tomato sauce or Sweet Chutney..