We all must hav heard about "THAKKALI KOCHI",similar way this is another kochi recipe with Brinjal.very tasty and unique easy dish to prepare!!!Damn sure u guys will love it.......
Ingredients:
Brinjal-- 5-6 no's
Onions--one small sized(finely chopped)
Garlic--3-4 cloves chopped
tamarind--1 small sized ball(xtract the juice)
Tempering:
oil--1tblspn
mustard--1tspn
Urad dal--1tspn
turmeric powder--1/2tspn
chilli powder--2-3tspn(els as per yur taste)
salt--as per yur taste(els equally to tamarind taste tinch)
Method:
1.wash the Brinjals and remove the stem of it.pressure the "BRINJALS"for 1whistle and keep aside,let it cool dwn.
2.remove the outer skin of brinjals,and grind it like a paste in a mixer els with hands.
3.now xtract the tamarind juice and set aside.
4.in a kadai add oil,wen the heat raises add mustard,U.dal let us hear its sizzling.
5.now add up onions and garlic togetherly,add turmeric powdr,salt&chilli powder.saute it well until garlic raw smell goes.
6.now add the brinjal paste,next add up tamarind juice.leave it to boil well.then check yur tamarind and salt taste.
7.stop it wen the Brinjal sets to semisolid stage.
8."BRINJAL KOCHI"is ready to taste.it goes well with dosai and idly.
Monday, August 24, 2009
BRINJAL KOCHI by Vishali Vijay
KATHIRIKAI GOTHSU by Selvi Shan
Ingredients-1
eggplant---1 big(I used the american one and peeled the skin)
serrano peppers---3 (slit,u can use jalapeno too but serrano is bit hotter )
red onion diced---1/2 cup
tomato--2
desicated coconut---3 table spoons
tamarind paste----1/2 tea spoon
turmeric powder---1/4 teaspoon
salt--as per u r taste.
oil,mustard seeds,asafoetida,channa dhal --for seasoning
ingredients--2
channa dhal ---2 teaspoons
sesame seeds---1/2 teaspoon
fenugreek seeds----1/4 teaspoon
pepper jeera powder---1/2 tea spoon
dry red chillies ---2
coriander powder --1 tea spoon
dry fry all ingredients one by one and finally switch off the stove and add pepper jeera poder and coriander powder.Let them stand in the warmth and finally powder everything together.
Procedure :
Take a small pressure cooker/pan and pour oil and add all the seasonings one by one.
Then add,onion and when they become tanslucent add tomatoes followed by serrano peppers ,egg plant.Fry for 3 to 4 mins and add 2 cups of water.when the water starts to boil add ,salt and
dessicated coconut.Close the lid and wait for 4 whistles.
When it is cooled ,open the lid and add the powder and tamarind paste and simmer for few mins.You can adjust the consistency by adding water.
check for salt and garnish with cilantro and curry leaves.
Eggplant Roll-ups with Chinese Stuffing by Shubha Ravikoti
Ingredients:
Italian / Chinese eggplants - 3
Low fat Cheddar Cheese - 1 cup
Pam spray
For the stuffing:
Onion / Green onions finely chopped - 1/2cup
Bean sprouts chopped - 1/2 cup
Carrot julliened - 1/2 cup
Green Bell Pepper finely chopped - 1/2 cup (optional)*
Soya sauce - 1 1/2 tbsp
Red Chili garlic paste - 3 tbsp (reduce it if its too spicy)
Ginger - 2 tsp
Tomato Ketchup - 2 tbsp
Sugar to taste
Salt to taste
Red chilli flakes (optional)*
Sesame oil - 1tsp
Method :
Clean and make thin slices of the eggplant lenghtwise. U will get long strips of the eggplant. Rub light salt on both the sides of the eggplant slices.
Heat a Tava / Pan and roast the eggplant slices. Roast to an extend that the slices r slightly soft and cooked. This step is important to make the slices tender and easy to roll. Spray pam on it
if u desire. Keep them aside.
Preheat the oven to 375 Degree F.
Prepare the filling. In a Deep bottom pan heat oil. Add the ginger, chili garlic paste and suate for a min. Add the onions and saute well. Now add te soya sauce and the tomato ketchup and mix well till the sauce is nice and ot. Add all the vegetables one by one and mix well. Cover and cook for some time till the veggies are tender. Add salt and chilli flakes according to taste. Once the filling is ready keep aside.
Arrange the eggplant slices one by one of a working surface. Add layer of cheese on the eggplant. Spread a spoonful of filling on the Slices evenly, Leaving an inch of the slice on one side. Roll the
slices into a swirl roll and put a toothpick to make the rolls stand. Make rolls out of all the slices. Spray pam on a cookie sheet and arrange all the rolls on it. Top each roll lightly with cheese and bake for 10-15 minutes in a preheated oven. Serve hot with Tomato Ketchup.
Vaangi bhath(Brinjal rice) by Saradha Arun
Ingredients:
Brinjals - 4(cut into small pieces)
Onion - 1 small
Rice - 1 cup(washed and soaked for 15 mins)
Water - 2 cups
Oil - 4 to 5 tsp
Salt - as needed
Spice powder :
Coriander seeds - 2 tsps
Urad dhal - 1 tsp
Dry chillies - 6
Chana dhal - 1 tsp
Seeragam - 1 tsp
Vendhayam - 1/4 tsp
Grated coconut - 2 tsps
Method :
1.Dry roast the ingredients given under spice powder except coconut till golden brown.
2.Fry coconut separately and grind everything into a fine powder and keep aside.
3.Cook the rice separately with the required amount of water and keep aside.
4.In a pan add some oil and fry the onions till translucent.
5.Now add brinjal,add salt and saute till the skin starts to turn colour.Then add little water.
6.Let it cook for sometime till the brinjal becomes soft.
7.After the water is completely absorbed add the ground mixture and mix well.
8.Now add the rice to this mixture and mix well.
9.Serve hot with chops/vaadam and curd
Kathirikkai Thokku y Mobina Jafar
Simple and easy to prepare...Tastes good
Ingredients:
Brinjal - 4 (cut into 4 pieces)
Onions - 2 (nicely chopped)
Tomatoes - 2 (nicely chopped)
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - to your taste level
Mustard seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Cumin Seeds - 1 teaspoon
Oil - 2 teaspoon
Water - 1/2 cup
Curry leaves
Corrainder leaves
Preparation:
Take a frying pan and add oil. Once oil gets heated add mustard seeds, urad dal, cumin seeds and curry leaves. Add chopped Onions and fry till it turns golden brown. Now add tomatoes and fry them till the pulp looses out. Now add chilli powder, turmeric powder and salt to it.
Add brinjals and mix it well. Add water and keep frying till the brinjal cooks out well. Now garnish it with corriander leaves.
Serve hot with idli, chapathi or rice and sambar.
Brinjal Tomato Curry in Curd by Rishada Jamal
Ingredients :
brinjals (small size ) – 4
tomatoes - 2 (medium size)
curd - 1 cup
onion - 1 ( finely chopped)
chilli powder – 2tsp
turmeric powder - 1 tsp
oil - 5 - 6 tsp
salt - to taste
urad daal + mustard seeds - 1 tsp
Method :
Wash and slit the brinjals and chop onions and tomatoes.
In a bowl , take curd and add salt,turmeric powder, chilli powder and beatwell.
To this add brinjals, tomatoes, onion and mix well.
Keep it marinated for an hour.
Heat Oil in a pan and add urad daal and mustard seeds. When they splutter add the marinade. Mix well and cover the pan.
After ten minutes, mix and cover the pan continue cooking until the oil leaves the sides of the pan.
serve hot.
Koasmali by Shalu Lakshmanan
Ingredients:
Brinjals:5
Potato:1(small)
onion(Med):1
Tomato:1
G.chillie:5 to 6
tamarind:gooseberry size
Red chillie:1
Method:
Cut the brinjals n potato into four with skin n boil it in presuure cooker..say for 4 to5 sounds.....Then take it out pour out the water n remove the skin n smash it well with ur hand....next step is again add oil(4 to 5 spoons) in cooker ...Fry it with mustard ,urad dhal, redchillie n few curry leaves..then add the onions ,green chillie n tomatoes..stir well n add one cup of water n cover the lid n wait for one whistle...after the steam goes add the smashed brinjal to it ..half cup water la get the tamarind extract n mix to the above n add lil water n salt n allow it to boil..It shln not b too thick r too watery..medium...If its too watery add lil idli maavu to it to get a good consistency..
Goes good with dosaa n idlis...
ENNA KATHRIKKAI by Vijayalakshmi
Ingredients
Indian eggplant/brinjal-11 nos.
Corriander leaves-few(chopped into fine pieces for garnishing)
For stuffing
Corriander seeds-1 tbl sp.
Channa dhal-1/2 tbl sp.
Urud dhal-1/2tbl sp.
Dry red chillies-3-4(can vary acc to ur spice)
Hing-small amt.
Grated coconut-1/2 tbl sp.
Salt.
Seasoning
mustard-1 tsp
oil-2tbsp.
Method :
Take a pan, add some oil and fry the stuffing ingredients except coconut and salt into golden brown and keep aside.
Add grated coconut and fry them separately till golden brown .
Powder the ingredients that was kept aside(corriander seeds,dry red chillies,urud dhal,channa dhal)first with salt into fine powder ,then add grated coconut and give it a swirl again in mixie .
Now select small equal sized brinjals and cut their stem.
Cut the brinjal from the bottom side(ie the other side of stem),just a halfway,such that the brinjal remain as a whole for stuffing.
Stuff the brinjals with the prepared powder,and keep it aside.
Now add 4-5 tsp oil in the pan,put mustard and put the stuffed brinjals in the pan, sprinkle water in between,if necessary.
Close the pan with a lid. Turn and give once it gets roasted well on a side,and take it out when its
completely done.
Garnish with chopped corriander leaves.
Stuffed brinjal can be served with any south indian food like rice sambar,rasam etc.
Brinjal Masala by Ambika Manickavasagam
INGREDIENTS:
Brinjal-1/2 kg(slit)
Coconut-1/2 cup
Saunf-1tsp
Ginger-Small piece
Garlic-3-4
Salt- to taste
Chilli powder-to taste
Onion-1 finely sliced
Cinnamon-small piece
METHOD:
1)Grind coconut,ginger,garlic,saunf and chilli powder to smooth paste.
2) Heat oil in a pan and add cinnamon and onion and saute till onion turns pink.
3)Add slit brinjal and saute well.
4)Now add ground coconut to brinjal and add little water and cook( covered).
Serve with Dosa or Rice. It can be mixed with rice just like Vangi bath.
Blog Link :
http://yensamayalarai.blogspot.com/2008/06/brinjal-masala.html
Thattaipayir Katharikkai Pulikulambu by Ramya Bala
Ingredients :
1 cup black eyed peas.
3 small size brinjals(Indian Eggplant)
1 medium sized onion finely chopped
1 medium sized tomato finely chopped.
6 to 8 garlic cloves.
2 Dry red chillies.
1/2 tsp methi seeds.
1 tbsp Sambar powder
1 tsp coriander powder.
1/2 tsp turmeric powder
one fistful of curry leaves.
1 tbsp tamarind paste.
1 tbsp coconut paste.
Coriander leaves(for garnishing)
Salt.
Oil.
Method :
1.Wash the black eyed peas and wash it thoroughly in water and pressure cook it.Once done keep it aside.
2.Remove the stem of the brinjals,make slits in them and keep it aside.Heat oil in a pan for deep fring the brinjals.
3.Once the oil is hot,deep fry the brinjals evenly on all the sides.Once it is done,remove and keep it aside.
4.In another pan,add oil and once its hot add the mustard seeds,red chillies and methi seeds.
5.Once they start spluttering add the onions,garlic,curry leaves and turmeric powder and stir continuously until the onions becomes translucent.
6.Now add the tomatoes and fry them well until they turn soft.
7.Add the fried brinjals now and give a stir.Add enough water(may be a cup of water mixed with tamarind paste) and add sambar powder,coriander powder and salt to it.
8.Let it boil and few minutes before switching off the flame,add the black eyed peas and coconut paste.
9.Garnish with coriander leaves.Serve it hot with Rice...Yummy!!!
Note:
1.Garlic should be added in this dish for digestion purpose.
2.Adding shallots combined with big onions with this curry will give a very good taste.
3.Adding coconut paste to the curry will thicken the curry and you can feel a good difference in taste.
Blog Link : http://ramyaacooks.blogspot.com/2008/06/pulikulambu-is-my-favorite-and-love-to.html
Tuesday, July 21, 2009
Tortilla Pizza by Athisaya Divya
Ingredients :
Tortilla - 3
Cheese - 1/4 cup any variety (I used low-fat mozzarella)
Marinara sauce/Any pizza or pasta sauce
Toppings of your choice (Mushrooms, onions, bell peppers, jalapenos, pineapple etc)
Directions :
Preheat oven to 375 degrees.
Stack the tortillas one over the other on a baking sheet and spread over the tomato sauce required..Also add the desired
toppings..Sprinkle the required amount of cheese.
Place on the top rack and bake for about 15 minutes until the cheese on top melts.Take care the tortilla doesnt burn..
Link : http://divya-dilse.blogspot.com/2008/10/instant-tortilla-pizza.html
Eggless Carrot - Cranberry muffins by Anu Sriram
Ingredients:
* All Purpose flour - 1 1/2 cups
* Shredded carrot - 1 cup
* Dried Cranberries- 1/2 cup
* Sugar - 3/4 cup
* Light brown sugar- 1/3 cup
* Half and half - 1/3 cup
* Butter - 4 tbsp or 1/2 stick, softened
* Ground Cinnamon - 1 tsp
* Ground Anise - 1/2 tsp
* Cloves - 4 powdered
* Plain Yogurt - 2 tbsp
* Baking powder - 1/2 tsp
* Salt - 1/2 tsp
How to make it:
Pre-heat oven to 350 degrees Fahrenheit. In a large bowl, mix all the dry ingredients (flour, sugar, light brown sugar, cinnamon,anise, cloves, baking powder and salt) together. In another bowl, mix the softened butter, half and half and yogurt.
Add this to the flour mixture and beat on low speed for 2 minutes, until it becomes smooth and creamy, without any lumps. Now toss in the carrots and cranberries and beat for another one minute. Pour into the baking cups until half and bake for about 30 minutes or until done ( a toothpick inserted inside should come out clean).
Link : http://chandrabhaga.blogspot.com/2009/02/eggless-carrot-cranberry-muffins-c-c.html
Pancake Pizza by Saraswathy
Ingredients for making Pancake:2 cups flour
2 tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil
Preparation Methods:
In a mixing bowl, combine the flour, sugar, salt, baking powder, and soda.In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough , scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.When bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
For the Pizza Toppings:
tomato sauce
1 cup finely slice onions
1cup finely chopped tomatoes
1 cup finely chopped green capsicums
1/4 cup roasted red peppers-store brought
1 cup sliced Mozilla cheese sticks
1/4 cup sliced chicken franks
1/4 cup grated Parmesan cheese
2 tbsp capers
few slices of golden peperoncini or even pickels
Assembling the Pizza:
Pre-heat the oven to 350° degree.Grease a non-stick tray with some butter and place the pancakes. spread the tomato sauce evenly on each and add the topping of your choice and finely sprinkle a good amount of grated Parmesan cheese and bake for 10-to 15 minutes .
Bombay Toast by Subhashini
Ingredients:Bread - 4 slices
Milk - 1/2 cup
Egg - 1
Sugar - 4 to 5 tsp
Butter/ghee
Method :
1. Beat egg, sugar and milk together.
2. Heat tava. Dip bread in above mixture and toast.
3. When turning bread put some butter/ghee on both sides. Toast till golden brown. Serve hot.
You can also use salt and pepper instead of sugar.
Nutrella Crepes by Nazreen
Nutella Crepes with Banana by Naz...(name has to be corrected i was having severe probs with the login too..:P)PREP TIME -10 Min
COOK TIME-20 Min
READY IN-30 Min
Ingredients:-
*1 cup all-purpose flour
*2 eggs
*1 1/2 cup milk
*2tbspn Sugar
*2 tablespoons butter, melted
Method:-
1. In a large mixing bowl, whisk the eggs. Gradually add in the milk & whisk nicely.In separate bowl mix sugar & melted butter,then gradually add them.Whisk nicely.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
You can also add strawberries,blueberries or any fruit.For dessert sever with one scoop of Vanilla Ice Cream...
Vegetable Frankie by Shubha Ravikoti
A basic medium wheat chapati has around 130 calories. and its high in dietary fibre. Whereas a maida chapati is 92 calories (like a tortilla) but lacks the dieta fibres compared to a wheat chapati. Choice is urs...:D As we make it at home ourselves we can control the addition of salt in it to make it low in sodium. I use lotsa fresh veggies for the filling so its very healthy and takes care of ur daily vegetable intake....:) It is so filling yet so light. Many a times we end up having this for dinner too :P. Hope u enjoy my recipe.. as much as I do..:)
For the rotis
Maida (All purpose flour) - 1 cup
salt to taste
Oil - 2 tsp
Lukewarm water
For the Filling
Tomatoes - 1 Finely chopped
Capsicum (green bell pepper) - 1 Finely chopped
Potato - 1 boiled and cubed
Carrot - 1 made into thin julians
Onions - 1 medium finely chopped
Red bell pepper - 2 tbsp finely chopped (optional)
Cabbage - 2tbsp shredded (optional)
Fresh Coriander leaves for garnish
Fresh mint leaves - 2 tsp finely chopped (optional)
Salt to taste
Lemon juice - 3 tsp
Tamarind and dates Chutney* - 1/2 cup
Green chilli sauce / green chutney - 1/2 cup
Method :
For making the rotis - Take the lukewarm water in a bowl and add salt and oil to it. Mix it well. Now add the flour to it and make into a nice and smooth dough. Add water or flour as required. Keep aside for 15 minutes. After 15 minute roll the dough into small lemon size balls and make them into small chapatis/ rotis/circles.
Heat the tava and cook the roti onlu on one side. Don't flip the roti. Pour oil around the roti. Lift up the edge of the roti lightly to check if its cooked well. If u see light brown spots.. your roti is ready... remove from flame. Store in a tissue lined box or plate. Cover it with a plate to keep the rotis soft.Do this with all the balls and keep aside. You may even make these roti before hand and freeze them.You may also use store bought wheat or corn tortillas to save time. You may alternatively also use left over chapatis for this.when using left over chapati you may skip the one side cooking step.
For the filling : put all the chopped vegetables in one bowl and mix well. Add the salt and lemon juice and garnish with fresh coriander and mint leaves. mix well once again. Your filling is ready. Now we go to the assembly of the wraps.
Heat the tava... Place the uncooked side of the roti on the tava. Pour oil around the roti and cook it it sim/low heat. Now place a spoonful or 2 of the filling in centre of the roti. Top it with some Tamarind chutney and green chilli sauce... according to ur taste. Fold the either sides of the roti in an overlapping manner. Remove from the tava and serve hot with Tomato Ketchup.
Your Mumbaiya style vegetable frankies are ready.
Have a look at my blog for more details along with more pictures..:)
Link : http://chutkibharpyar.blogspot.com/2008/05/vegetable-frankiegoing-to-sandwich.html
Vegetable Ottappam by Ambika
INGREDIENTS:Dosa/idly batter
Finely chopped vegetables
Cheese(if kids prefer)
Oil - to smear
Red chilli and garlic powdered
METHOD:
1)Heat dosa pan and pour the batter to medium thick dosa.
2)Sprinkle red chilli garlic powder a little and sprinkle all the cut vegetables and very little cheese(optional).
3)Smear oil on the sides and close the dosa with a lid and cook in low flame till done.
Serve with any chutney.
NOTE: Normally when we make thick dosa we turn the other side and cook but if using cheese we don't have to do that.That's the reason to cook the dosa closed in low flame .
Coconut bun by Ramya Bala
Ingredients
For the Bun:
2 cups plain flour(Maida/All purpose flour)
4 tbsp sugar
1 1/2 tsp active dried yeast
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 egg
1/4 cup sesame seeds
For the filling
1 cup Fresh Shredded Coconut
1 cup sugar(or as needed)
1/4 cup cashews
1/2 cup raisins
1 tbsp plain flour
Egg Wash
1 egg yolk
1 tbsp water
Method:
1.Mix together the flour, yeast, sugar and salt. Set aside.
2.Heat the milk and butter in the microwave for 10 to 15 seconds until the butter melts.
3.Pour this mixture into flour mixture.
4.Add an egg to the mixture
5.Knead this into a dough until smooth and shiny(Initially it would be sticky,don't panic.Continue to knead-I don't have very strong hands-It took 10 minutes to me)
6.Cover and keep it aside for an hour(By that time,the dough should have been doubled and raised)
7.Now,get ready for the filling
i)Heat a pan and fry the shredded coconut for 2 minutes.
ii)Add the sugar and little bit of water
iii)Stir continuously,until the mixture becomes a ball
iv)Add the flour to that mixture
v)Roast the cashews and add it to the mixture,add also the raisins.Keep the filling aside.Let it cool.
8.After 1 hour,Punch down the dough and knead gently on a lightly floured surface
9.Divide the dough into equal sized balls(I got 10 balls)
10.Flatten the each ball with a roller and fill with the completely cooled coconut filling and seal the bun neatly.
11.Gently rotate the bun repeatedly until it forms a smooth-skinned ball.
12.Place each bun into a greased baking dish.
13.Cover the dish and let the buns rise again in a warm place until nearly double in size, approximately 45 minutes.
14.In a bowl,mix egg yolk and water.
15.Wash the balls in this mix.
16.Sprinkle sesame seeds over the buns.
17.Bake it in the oven for 40 minutes or until the top of the bun becomes light golden brown in color(As per the original recipe,it was asked to bake it for 20 minutes, at 190 degree,but i did it at 220 degrees,may be it differs from oven to oven).
Beetroot Cutlets by Sowmiya
Ingredients:Sombu - 1 tsp(For seasoning)
Onion - 1 Big
Chilli powder - 1 tsp(or little less for kids)
Salt - As required
Beetroot - 2 Big
Potato - 1 Medium
All purpose flour - 1/4 cup
Bread crumbs - abt 1/2 cup
Method:
1. Boil the Beetroot and the potato in the pressure cooker. Peel the skin and grate the beetroot. Mash the potatoes.
2. Add little oil in a kadai, add the sombu, when it changes colour add the onion and let it cook.
3. As soon as the onion gets cooked, add the beetroot, potato and salt and chilli powders.
4. Let it cook for a few minutes and remove from flame and let it cool down.
5. In the meantime, take the all purpose flour and add water and make it a thick paste.
6. Take a little of the cooked mix, make a ball and flatten it out on your palm, dip both sides in the flour paste and then in the bread crumbs and place it in a hot pan. Add very little oil as you would for a dosa. Let it cook on both sides and serve hot with ketchup.
Pizza Muffin by Selvi Shan
Ingredients:pillsbury reduced fat crescent rolls dough---1 can
Queso dip---1/2 cup
veggie curry of your choice---1 cup(u have a choice to get creative)
fat free mozzarella cheese--1 cup
tomato slices and cooked peas for decoration.
Method:
Roll out the dough and cut into 12 squares.Press them in a muffin tin.Layer the dough with veggies then queso and finally mozz cheese.Bake in the oven 375 degrees for 12 to 15 mins.. I garnished with fresh tomato slices becos my DD loves it.Its your call again.
I chose this dough because its a little bit sweeter than the regular pizza dough and the kids would surely love it.