NOONI VANKKAAYA (OILY BRINJAL CURRY)

RECIPE:

Ingr:

Medium sized brinjals         10
Onion                                     2
Tomatoes                              4
Garlic cloves                         6
Coconut                                1/2
Tamarind                               lemon size
Red whole chillies                6-8
Coriander seeds                   2 tsp
Channa daal                          4 tsp
Urad dal                                 2 tsp
Pepper                                   1 tsp
Methi seeds/Fenugreek       1 tsp
Cumin                                    1tsp
Cumin pd                               1 tsp
Fennel/saunf pd                    1 tsp
Chilli pd                                 1 
Coriander pd                         3 tsp
Turmeric pd                          1/2 tsp
Hing/Asafoetida                    1/4 tsp
Mustard seeds                      1/2 tsp
Jaggery                                 1/2 tsp
Sesame Oil                            4 tbsp
Curry leaves                         2 sprigs
Coriander leaves                  1 sprig
Salt to taste

Method:

1. Cut brinjal into flowerets, base towards stem but not all way through. (as shown above) 
2. Put them in water to avoid browning.
3. Chop onions, tomatoes, garlic to cubes and keep aside.
4. Soak tamarind in hot water and extract the pulp.
5. Roast chana dal, urad dal, cumin, pepper,methi,coriander seeds, red chillies to golden brown.
6. Powder them coarsely as shown and keep aside.
7. Grind coconut to fine paste.
8. Heat oil in a thick pan.
9. Put in mustard seeds, urad dal,hing,curry leaves.
10. Add onions and garlic fry till light pink.
11. Add tomatoes and cook till mushy.
12. Now add the brinjals and toss them around for a few mts.
13. Put salt, turmeric,chilli & coriander pd . Pour hot water .
14. Simmer for 10 mts. Add tamarind pulp and jaggery.
15. Sprinkle freshly ground daal and spices.
16. Add cumin pd, fennel pd and cook for 5 more mts.
17. Add ground coconut paste, ; Stir the curry well for 2 mts.
18. Remove from heat and sprinkle coriander leaves. 
19. Serve hot with rice or chappati.

Note:
Prep work takes 6-8 mts. Cooking time is 25 mts.
To save time, I cut the veggies and start cooking; roasting and grinding the spices, making coconut paste, extracting tamarind pulp etc. i do in the meantime (the curry is simmering away)

Using of sesame oil is the trademark of this dish.

(This curry can be made rich by adding cashew and lots of oil and cooking in coconut milk; this version is for a regular mealtime dish)

SHAHI BIRYANI...

RECIPE:

Ingr:

Mutton                         500 gm
Basmati Rice              2 cups (400 gm)
Onion                          4
Tomatoes                   4
Ginger                        1"
Garlic flakes               8
Green chillies             6 - 8
Pepper corns             1/2 tsp
Cardamom                 5
Cloves                        6
Cinnamon                  1 "
Nutmeg pd                  pinch
Nutmeg flowers         2
Star Aniseed              2
Bay leaf                      3
Fennel /saunf pd       1 tsp
Red chilli pd              1 tsp
Biryani masala          1 tsp
(optional)
Turmeric pd                1/2 tsp
Mint leaves                  bunch
Coriander                     tiny bunch
Curds                           2 tbsp
Lemon                         half
Coconut cubes           1 cup 
Cashew / almonds    
(blanched)                   6 each
Raisins                         1 tsp
Refined oil                   4 tbsp
Ghee                             1 tbsp
Sugar                            1 tsp
Salt to taste 


Method:

1. Wash and soak rice for half an hour.
2. Clean and cut mutton to desired pieces. 
3. Chop 3 onions and tomatoes finely lengthwise.
4. Grind together 1 onion, gr chillies, ginger, garlic, peppercorns, coconut, badam, cashew to fine paste. 
5. Heat oil and ghee in a cooker and add all whole spices and stir for a mt.
6. Add raisins, a few cashew and onions; fry till pink .
7. Add the ground masala and salt and  stir continuously on sim ; simmer for 8 - 10 mts.
8. Add tomatoes and mint leaves with half of coriander leaves and stir well.
9. When the masala begins to leave the sides, add mutton pieces and mix to coat the masala.
10. Stir for 6 mts. Add red chilli pd, saunf pd, biryani masala and sugar; cook for 2 more mts.
11. Add 2 cups hot water and check for seasoning. Cover the lid and cook on high heat till the first whistle; reduce the heat and cook for 5 mts. Remove from heat and let the cooker cool.
12. On cooling, remove the lid and add 1 cup hot water; keep on medium heat to bring to a boil.
13. Check for seasoning and put in lime juice. When the water begins to boil, add the drained rice on top in a layer; do not mix. Cover the lid and cook on medium heat till the first whistle.
14. Reduce the flame to sim and simmer for 5 mts. Remove from heat and let it cool .
15. On cooling remove the lid and gently transfer to a flat dish 
16. Sprinkle with coriander leaves and serve hot with onion and curds raitha, brinjal curry etc.

Note:

For the Sweet : http://swaadanusaar.blogspot.in/2013/07/bread-rabari-pudding.html

For the Brinjal Curry : http://swaadanusaar.blogspot.in/2013/08/brinjal-curry-for-biryani.html

YAM FRY..SOUTH INDIAN WAY !

RECIPE:

Ingr:

Yam / Rataalu                400 gm
Corn flour                       2 tsp
Chilli powder                 1 tsp
Coriander pd                  1 tsp
Turmeric pd                   1/4 tsp
Cumin pd                        1/2 tsp
Lemon juice                   1 tsp
Salt to taste  
Oil to fry                          2 tbsp  

Method:

1. Wash and cut yam to thin square slices as shown above.
2. Mix all ingredients except oil and make a marination.
3. Marinate the yam slices and let them dry for half an hour.
4. Heat oil in a thick bottomed pan on medium flame.
5. Place the marinated yam slices on the hot pan.
6. Cook on sim, uncovered and toast them on both sides.
7. Little oil may be drizzled on the pan sides for crispy yam. 
8. Serve as a side dish with rice and curry/sambhar.

BREAD & RABARI PUDDING...

RECIPE:

Ingr:

Bread slices                         10
Milk                                       600 ml
Sugar                                   1 cup (150 gm)
Almonds/pistachios            few
Raisins                                 few
Cardamom powder             1/4 tsp  
Oil or ghee for deep frying

Method:

Bread Croutons:

1. Cut bread slices into desired shapes/sizes . 
2. Heat oil in a thick bottomed pan.
3. On medium heat fry bread croutons to golden brown.
4. Keep aside on a paper napkin to soak the excess oil.

Sugar Syrup:

1. In a sauce pan, put sugar and equal amount of water (1:1) 
2. Make sugar syrup of honey consistency. It should be thick and pourable . 
3. Add cardamom powder to the sugar syrup and keep aside.

Rabari:

1. Boil milk in a thick karahi and keep stirring on high heat.
2. Reduce milk to quarter of the original quantity.
3. Add half of the sugar syrup .
4. Keep stirring and make into thick rabari(curd consistency)
5. Remove and cool. Sprinkle with sliced dry fruits.

To Serve:

1. Arrange fried bread pieces on a plate.
2. Drizzle 1/2 tsp sugar syrup on each piece.
3. Now pour 1 tsp rabari on each piece.
4. Decorate with sliced nuts and dry fruits.
5. Serve hot or cold . Both taste good. 

Note:

1. Can store bread croutons in airtight container in fridge.
2. Similarly sugar syrup and rabari too can be stored.
3. Just before serving, assemble as described above and serve.
4. Dry fruits/nuts of choice, rose petals etc. can be decorated.
5. Do not dip pieces in syrup or rabari as they will become soggy. Layering them with a spoon of each will do the trick.
6. By following the above method they remain crisp.
   
   

METHI CHICKEN CURRY...

 
 

RECIPE:

Ingr:

Chicken                                   500 gm
Onion                                       3
Tomatoes                                 4
Ginger                                      1"
Garlic flakes                             6
Green chillies                           6
Kasuri methi                            4 tbsp
(fresh methi)                             2 bunch
cardamom                                 2
Cinnamon                                 1"
Cloves                                       4
Saunf /fennel seeds                1 tsp                
Red chilli pd                             2 tsp
Pepper pd                                 2 tsp 
Turmeric                                  1/4 tsp
Sugar                                        1/2 tsp
Coriander leaves                      2 sprigs
Coconut paste                          2 tbsp
Cashew/almond 
(soaked & ground with
coconut)                                   6
Salt to taste  


Method:

1. Wash and cut chicken to desired pieces. Keep aside.
2. Grind together 2 onions, ginger, garlic, green chillies into fine paste.
3. Chop finely remaining 1 onion and tomatoes.
4. Heat oil in a cooker and add cardamom, saunf, cinnamon, cloves. 
5. On crackling, add chopped onion and stir fry to light pink.
6. Now add onion paste and fry to golden brown. Add tomatoes and cook till mushy.
7. Add chicken pieces and fry to light brown for 5 mts. Put sugar and toss nicely to coat chicken.
8. Add kasuri methi and mix well. Put in all dry spices  and salt. Stir fry as shown above for 2 mts.
9. Pour 4 cups of hot water (approx. 5oo ml) and check for seasoning.
10. Close the lid and cook on medium flame till the 1st whistle.
11. Slow the flame and let it simmer for 4 mts. Remove and let cool
12. On cooling, remove the lid and add coconut-cashew paste and keep on stove for 3 mts.
13. Remove, sprinkle chopped coriander leaves and serve hot with rice, chappati, idli, dosa etc.