Plantain & Brinjal Curry

I learnt this recipe from a SriLankan friend. I have tried it several times and totally love it. Fresh grated coconut is the key ingredient and oil plays an important role too! So use these ingredients according to your comfort level and taste! :) Thanks Vanathy for the yummy recipe!

Ingredients
Plantain-1
Small round Brinjals-3
Onion-1
Green chilly-1
Few curry leaves and cilantro
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon
Coconut-1/4cup (or to taste! ;) )
Pepper corn-10
Garlic-2cloves
Chilly powder-11/2 teaspoons
Turmeric powder-1/4teaspoons
Oil - 2 tablespoons (or to taste! ;) )
Salt

Method
Boil the plantains with little bit of turmeric and salt. Veggie should be soft but not mushy.Remove the skin and grate it after it cools down.
Cut the brinjals into thick slices.
Heat a tablespoon of oil, arrange the brinjal slices, close the lid and cook for few minutes. Then flip them over and cook on the other side too.
Combine the grated plantain, roasted brinjals with turmeric powder,chilly powder, coconut, salt. Mash and mix it with hand.

Heat another tablespoon of oil in a pan, add the mustard seeds followed by cumin seeds and let them splutter. Then add the onion-curry leaves- green chilly and sauté them till the onion becomes transparent.
Add the mashed veggie mixture and mix well. Reduce the heat to low and cook for 5 minutes(or till the raw smell of the spices are gone), stirring in between.

Crush the garlic and pepper corns, and add it with the curry.garnish with cilantro and put off the flame. Serve hot with any rice variety.

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Vegetable Aval Upma / Vegetable Poha Upma

Ingredients
Flattened rice/Thick Poha/Getti Aval - 11/2cups
Carrot-1
Beans-5
Onion-1
Green chilly-2
Red chilly-1
Mustard seeds-1/2teaspoon
Channa dhal-1teaspoon
Urad dhal-1teaspoon
Turmeric powder-1/8th teaspoon
Few Curry leaves
Sugar-1/2teaspoon
Salt
Oil

Method
Wash the aval(poha) 2-3 times and strain 90% of the water and keep it aside for 5 minutes.

Cut the onion-g.chilli into thin slices.
Cut the carrots and beans into small pieces, add little water and microwave it for a minute.

Heat oil in a kadai, make the tempering with mustard seeds,channa dhal and urad dhal.
Add onion-g.chilly and curry leaves with turmeric powder.

Add the veggies(without water) with salt and sugar and sauté till the onion become transparent.

Now add the aval(poha) and reduce the heat to low. Fry for 2-3 minutes, and put off the flame. Tasty veggie aval upma is ready to serve.

Serve hot with your choice of chutney/pickle.

Note

• Adding veggie is purely your choice. You can add green peas,broccoli,cabbage,spring onion. In either case, don't overcook the veggies.
• Red onion enhances the taste of this upma than yellow onion. You can add roasted peanuts/cashew with the tempering to make this upma richer.
• You can add a splash of lemon juice for the tangy taste. 

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Sending this recipe to Bachelor's Feast event happening at Jaleelaa akkaa's Samaiyal attakaasam

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Lauki ka Kofta / Bottlegourd kofta Curry

This is a healthy version of kofta curry..you can prepare only the koftas and have it as a snack or side dish for any rice varieties.

Ingredients for Kofta
Lauki/Bottle gourd/Suraikkaai -small one, peel, grate and squeeze out the water.-1cup (approx.)
Besan- 1/2cup(approx.)
Chilli powder-1/2teaspoon
Coriander powder-1/2teaspoon
Garam masala-1/2teaspoon
Salt
Method
Peel and grate the lauki/bottle gourd. Squeeze out the excess water and take it in a separate bowl.
Combine the all the masala powders with grated lauki, add besan little by little till you get the consistency to make the koftas. Don't add salt.
Heat the paniyaram pan with little oil in each well on constant low heat.
Once the pan is hot, add salt to the lauki mixture, make the koftas and cook till they turn golden in color on both sides.

For gravy
Onion-1 (Mince the onion)
Tomatoes-2 (grind the tomatoes into paste)
Bay leaf-1
Chilly powder-1teaspoon
Coriander powder-1teaspoon
Turmeric powder-1/4teaspoon
Fresh Garam masala (powder of one cloves,elaichi and cinnamon stick)
Cilantro- to garnish
Salt
Oil

Method
Heat oil in a pan and add the bay leaf..let it splutter. Now add the minced onion and fry till the raw smell goes off.
Add the tomatoes and continue cooking till the oil oozes out.
Now add the chilli,coriander and turmeric powder& fresh garam masala, add 2 cups of water and enough salt.
Let the gravy cook for 6-7 minutes on medium heat.
Add the kofta's and cook on low heat for 5-6 minutes.
Garnish with cilantro and put off the flame.
Serve the kofta curry with your choice of Roti/Naan/Jeera Rice. For me, it tasted the best with Jeera rice! ;)

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Wheat Flour & Oats Dosai

Ingredients
Wheat Flour/aata -1/2cup
Rolled oats -1/4cup
salt
water- 1/2 to 3/4cup

Method
Combine the wheat flour,oats and salt in a bowl.
Add 1/2 cup of water, close it and keep it for 5 minutes.
Mix the flour-oats-water mixture without lumps, adjust the water to get the dosa batter consistency.
Heat a griddle, and pour one ladle of batter, make dosa.
[dosa won't be thin n crisp, it will little thick like "adai"]Sprinkle little oil, flip it on the other side.
Healthy and yummy dosai is ready to serve. Enjoy with your choice of sambar/chutney.

This measurements will yield 8 dosa's (as shown in the picture.)

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Linking this with Shoba's 'Just "4" Fun' event.

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Sending this recipe to Bachelor's Feast event happening at Jaleelaa akkaa's Samaiyal attakaasam

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Egg Korma / Muttai kuruma

Ingredients
Hard boiled eggs-3
Tomato-2
Coconut milk powder-2tablespoons
Turmeric powder-1/4teaspoon
Chilli powder-1/2teaspoon
Coriander powder-1teaspoon
Bay Leaf-1
Water
Cilantro to garnish
Oil
Salt

To Mince
Onion-1
Green chilly-1
Ginger-2"piece
Garlic-3 cloves

Coriander seeds-2teaspoons
Cumin seeds-1teaspoon
Pepper corns-1teaspoon
2"Cinnamon Sticks
Elaichi-1
Cloves-2
Fennel Seeds-1teaspoon
Red chilly-3 (adjust to your taste)

Method

1.Chop the onions,g.chilly..n keep the ginger-garlic ready.

2.Take all the dry ingredients to mince in a mixie jar and powder it.

3.Add the onion-g.chilly-ginger-garlic in the mixie and mince it.

4.Heat a tablespoon of oil and add the bay leaf once the oil is hot. Add the minced masala and cook till the raw smell of the onion is gone. Add another tablespoon of oil in between, and stir it so that the masala dose not get burnt. (will take 5-6minutes on low heat)

5.Now add the tomatoes with turmeric,chilly,coriander powders and salt. Continue cooking till the tomaotes become mushy, and the oil oozes out.

6.Add 1.5 cups of water and let it boil nicely.

7.Then add the peeled and sliced eggs. (We don't eat the yolk, so I didn't add. :) ) Cook for a few minutes.

8.Mix the coconut milk powder in 1/2cup of warm water and add it to the gravy, cook on low heat for 10minutes(or) the oil oozes out.

9.Garnish with cilantro and put off the flame. Spicy egg korma is ready to enjoy with parotta/biriyani/roti or any other rice variety!

Do adjust the quantity of pepper corns,green chilly,red chilly and cloves. We felt it little spicy, but being spicy eaters, we enjoyed this korma. :P

Recipe adopted from here.

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Veggie Patty & Sandwich

I was looking for a veggie patty for sandwiches..searched in the net for long time, finally concluded with this recipe. You can make this in bulk and freeze it. Preparing a filling n healthy dinner will be done under 10 minutes. :)

Ingredients
Boiled potatoes-2
Carrot-1
Beans-5
Onion-1
Capsicum(chopped)-3tablespoons
Green chilly-1
Garlic-3cloves
Ginger-2" piece
Olive oil-1teaspoon
Rolled Oats/Quick cooking oats -1/4cup
Plain bread crumbs-1/4cup+1/2cup
Egg-1
Chilly Flakes-1teaspoon
Cumin powder-1teaspoon
Salt

Method
Boil and grate the potatoes. Grate the carrots and finely chop the beans, green chilly,garlic cloves and ginger.

Mince the onion in a food processor/small jar of the mixer.

1.Combine the minced onions,chopped capsicum,g.chilly,garlic,ginger with a teaspoon of olive oil in a microwave safe bowl.

Microwave it for 4 minutes, take it out after a minute, mix it gently, cook for 4 more minutes.

2.Now add the grated carrots and beans and cook for 2 more minutes..take it out after a minute and mix it well.

3.Add the boiled and grated potato, and cook for couple of minutes. Let the veggie mixture cool completely.

5. In another bowl, take the bread crumbs,rolled oats, salt,chilly flakes,cumin powder and egg. Add the veggie mixture with this, knead well.

6.Separate the veggie mixture into desired size patties, wrap them individually in a clear wrap and refrigerate it for at least 20minutes. (you can freeze the patties in this stage as well and use it when ever you want! :) )

7.Heat a gril/griddle. Sprinkle little olive oil on the patties and the grill once the grill is hot. Place the patties and cook for 2-3 minutes.

8. Healthy n yummy veggie patties are ready to go into your sandwich! Hope you can follow the sandwich recipe in the picture below! ;)

I prepared the veggie patty, and Hubby dear prepared the sandwich..we used Chipotle mustard, Pepper jack & Fresh mozzarella cheeses, jalapeños,cucumber, tomato, onion, lettuce, salt & pepper with the veggie patty. You can adjust according to your taste.

Have a Healthy Happy Meal!
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Linking this post to Sangee's "Show Me Your Hits!" event.

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Spinach Kootu/Spinach-dhal-coconut gravy

Ingredients
Cooked n mashed dhal-1/4cup [you can use either thoor dhal or moong dhal]
Spinach (washed,chopped n tightly packed)-1 cup to 11/2cups
Turmeric powder-1/8teaspoons
Oil-1teaspoon
Mustard seeds-1/2teaspoon
Red chilly-1
Urad dhal-1teaspoon

To grind
Coconut-2 tablespoons
Pepper corns-10
Cumin seeds-1teaspoon
Red chilly-1

Method
Dry roast the items given under "to grind" table slightly and grind it to a fine paste with enough water.

Combine the spinach, cooked dhal and turmeric powder with 1/2 cup of water and cook on medium heat.

Once the the dhal started boiling, add the coconut paste,1/2cup of water,enough salt and cook for 5-6 minutes. (Adjust the water according t0 the desired consistency)

Heat oil in a small pan, make the tempering with mustard seeds, urad dhal n red chilly, pour it over the kootu and serve hot with white rice and a dollop of ghee. Any kind of Appalam/vadam will be the best combination.

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Tried and Tasted..

I got attracted to some recipes while blog-hopping and tried them. The first one is sweet shells/gavvalu, which is a cute sweet from Andra. Saw this in VaniLohith's blog. Actually I have done this long back..by then I used a fork to make the shells. This time I used the new comb to make the shells and they turn out really cute. :)

You can very well see the difference in the shapes in using a comb & fork in the picture below.
Here I am giving only the pictorial, to see the recipe click here.
I just followed the same recipe..She is having a nice blog with neat pictures. Do visit her space.

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The next item is a Kannada special breakfast item. Paper thin Cucumber dosa's /thellevu.

To see the recipe click Here.

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Finally I tried Faseela's Yellow Pumpkin Curry. Its a quick n easy curry which can be done under 10 minutes!
Cook a cup of pumpkin with little water and enough salt. Meanwhile grind one green chilly & a small piece of ginger with a cup of plain yogurt. Add the yogurt mixture with the cooked pumpkin and cook for a couple of minutes on low heat. Make the tempering with mustard seeds and red chilly and pour it over the curry. Thats it!

The curry was tangy and spicy.Had it with hot rice. So ladies, when ever you are in a hurry, you can try this curry! :)

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Thakkali kuzhambu / Tomato Gravy

Ingredients

Onions-2

Green chilly-1

Big Tomatoes-3

Red chillies -6 (adjust to your spice level)

Cumin seeds-1teaspoon

Coriander seeds-1teaspoons

Channa dhal-1teaspoon

Fresh coconut-2to3tablespoons

Mustard seeds-1/2teaspoon

Turmeric powder-1/8teaspoons

Oil

Salt

Cilantro to garnish

Method

Chop one onion and the tomatoes finely.

Heat oil in a pan, add the Chana dhal. Once the dhal turns golden in color, add in the coriander &cumin seeds. Let them crackle.

Now add the red chillies and onion, fry till the onions become transparent. Add the tomatoes n cook till they become soft and mushy.

Finally add the coconut,fry for a minute and let it cool completely.

Grind it into a fine past by adding enough water.

Cut the remaining onion, green chilly into thin slices. Heat oil and add the mustard seeds. After they crackle add the onion-green chilly slices,fry till the onions slightly turn in color.

Add the ground masala and a cup of water..you can add or reduce the water according to the desired gravy consistency. Add the turmeric powder,salt and let the gravy boil for 7-8 minutes on medium heat.

Reduce the heat to low and cook for 4-5 minutes, and put-off the flame. Garnish with chopped cilantro. Serve it with idli/dosa or white rice.

Back home Mom makes the masala in the stone grinder(aattukkal), and the kuzhambu will be a yummy accomplishment for our hot delicious breakfast..sending this recipe to Gayathri's "Walk Through Memory Lane event"

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Vegetable Pulao

This is a quick n easy preparation of veggie pulao..if you have frozen vegetables at hand, then we can prepare this colorful n party friendly dish within an hour. :)

Ingredients
Basmati Rice-1cup
Carrot-1
Beans-5
Frozen green peas-1 fist full (or)
Your choice of ready made frozen veggies -1/2 cup
Cumin seeds-1teaspoon
Cinnamon -2" Stick
Elaichi-1
Bay leaves(small)-2
Cloves-2
Ginger-garlic paste-1teaspoon
Onion-1
Green chilly-1 (or) 2
Salt
Oil+Ghee -2tablespoons


Method
Wash and soak the rice for 30 minutes.
Chop the onion and green chilly and (if using fresh veggies)Chop the carrot-beans into fine pieces.

Heat Oil + ghee in a pressure cooker, add the cumin seeds and whole garam masala (elaichi-cinnamon-cloves-bay leaves),let them splutter. Then add onion,green chilly and fry for a couple of minutes..add the ginger-garlic paste and fry till the raw smell goes off.

Now add in the veggies with enough salt, fry for 2-3 minutes.

Drain the water from the rice and add it with the veggies..
Add 11/2cups of water...
Close the cooker and cook on medium heat for 7 minutes and put off the flame. (Don't bother about the whistle..either it comes or not, put off the flame after 7 minutes, since the rice is soaked already this time will be perfect for the rice to be fluffy n separate)

Open the cooker after the pressure has gone completely, mix it gently without breaking the rice grains.
Quick and flavor full veggie pulao is ready to serve. Enjoy it with simple raitha or any other gravy of your choice.

Note
To make the pulao rich you can add the roasted cashews at the end before serving, also you can replace the 1/2cup of water with coconut milk. Keep an eye that the rice-water ratio is 1:1.5

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Ulunthu Vadai/Methu Vada

Ingredients
whole white Urad dhal -1/2cup
Pepper corns-10
Green Chilly-1
Chopped Onion -2 tablespoons
Salt
Oil


Method
Wash n soak the urad dhal for an hour.
Grind in in a wet grinder with little water. (Add water little by little and grind for 20-25minutes)..the batter should be light n fluffy.
add the chopped onion,green chilly and coarsely ground pepper, enough salt with the vada batter and mix well.
Heat oil on medium heat. Wet your hands and take a lemon size batter, make the vada, and put it in the oil. Flip the vada after some time and fry till it becomes golden color.

Take them out and drain the excess oil on a paper towel. Enjoy with Coconut chutney and pongal! I was about to publish the recipe some time back, but last week end being a long week end here, it could not happen. So the pongal/sangaranti wishes are coming little late! :)

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Kadalaiparuppu Poli / Puran Poli

Ingredients
Channa Dhal-1cup
Jaggery-1 to 1/4cup (adjust according to your sweet tooth! :) )
Elaichi-3
Dry coconut powder-1 tablespoon
Ghee-2 tablespoons

All purpose flour/Maida -1cup
Rice Flour-1tablespoon
Rava/Sooji -2 teaspoons
Water-1/2cup
Salt- a pinch
Turmeric powder -1/4teaspoons
Oil/ghee-1tablespoon

Method
Combine the all purpose flour,turmeric powder,rice flour,rava,salt in a wide bowl, mix well, add the water and knead it into a soft dough.Add the oil/ghee and knead it again for a few minutes.
Coat the dough with little oil and keep it covered for at least 20 minutes.

Pressure cook the channa dhal with enough water for 3whistles. Open the cooker and drain the dhal and let it cool.

Grind the dhal with elaichi. (without adding water).

Heat the jaggery with 1/4cup of water on low heat it till the jaggaery dissolves. Strain the impurities if any, then add the mashed dhal. Mix it well.

Now add the coconut powder,give a quick stir and put off the flame. Let the mixture cool completely. Then make small balls and keep aside.

Make small balls out of the all purpose flour, flatten them a little bit and stuff the channa dhal. Repeat the process and finish off.
Heat a griddle on medium heat..flatten the poli's with your fingers.
Cook them with drizzling the ghee on both sides, till the poli's turn nice golden color.

Let the poli's cool completely then transfer them to an airtight box. They tastes great on the next day. Stays good at room temperature for 1-2 days..if you are keeping it for more time, keep it refrigerated.

Soft delicious poli's are ready! Enjoy! :)
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Mahi's Kitchen is entering on its 3rd successful year! :)
Thanks to all my readers & friends for your support during the last couple of years!
Looking forward to share more recipes from my kitchen!
Thank You!
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