Wednesday, September 30, 2009
I got this recipe from one of my friend. She offered this to us when we had been to her home for lunch. She said that it tastes like chicken fry(she became a veg. after marriage).
Ingredients:
Dry Soy Wadi - 1 cup
Chilli Powder(I used kashmiri chilli powder) - 1 tsp
Coriander Powder - 1 tsp
Turmeric powder - 1 tsp
Cumin Powder -1 tsp
Ginger garlic paste - 1 tbsp
oil - 2 tbsp
salt - as required
water - as required
coriander leaves - for garnishing
Method:
1. Soak the soy wadi in warm water for 1 min.
2. Add turmeric powder and salt and cook this in microwave high for 5 min with the lid closed.
3. Allow it to cool. It should have absorbed all the water. If not drain excess water.
4. Add chilli powder, coriander powder, cumin powder, ginger garlic paste and mix them well.
5. Let this stay in the refrigerator freezer section for 2 hrs for it to incorporate the spices.
6. After 2 hrs remove from the refrigerator and allow it to settle for 15 min.
7.Mix oil and fry it in microwave high for 10 min. U can increase the timing to 15 min if u want them crispy.
8.Alternatively u can fry them on stove top just like any other curry.
9. Garnish with coriander leaves.
I offered this to my 1.5 yr old and she loved it. I'm sure you would know the nutritional value of Soy and how good it is for kids.
This recipe is participating in Srivalli's Kid's delight event and also in Srivalli's-MEC event.
Thursday, September 10, 2009
Before posting this recipe I thought I would google on this vegetable. I remember that eggplant was considered as 'King of Vegetables' at least during my childhood(not sure if this has been changed just like the 7 wonders of the world:)). There are two sets of people out there, one who eats eggplant like crazy and the other who doesn't like eggplant for whatsoever reason they have in their mind. Thankfully I fall under the first category, for here in the US I being a vegetarian have something to order in the non-indian restaurants that I visit.
Here are some interesting news that I gathered about this wonderful vegetable. Thanks to google!!. It's made my job pretty easy.
Nutrition facts about Eggplant:
* Low in Saturated Fat, Sodium, and Cholesterol
* High in Dietary Fiber, Folate, Potassium, Manganese, Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper
So what???
Here are some interesting news that I gathered about this wonderful vegetable. Thanks to google!!. It's made my job pretty easy.
Nutrition facts about Eggplant:
* Low in Saturated Fat, Sodium, and Cholesterol
* High in Dietary Fiber, Folate, Potassium, Manganese, Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper
So what???
Here comes the most important part
Its an excellent food to aid in weight loss, being low in calories and fat. Eggplant is a nutrient dense food, which will help you feel full, and there are almost no calories in eggplants.
It sometimes turns out bitter becoz of the numerous small, soft seeds which are edible, which contains an insignificant amount of nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.( I better ask my dad not to consume eggplant as he claims to be 'orthodox).
Here are the types
Chinese Eggplant
Indian Eggplant & Indian Paint Eggplant
Japanese Eggplant
Pingtung Long Eggplant
Thai Eggplant
White Eggplant
Wow I never knew there were these many types of eggplant.
Alright I know what you are thinking. Why is this there in the food blog. So before you could close this blog I will move on to the recipe for today.
Ennai kathirikai kuzhambu(Brinjal subzi)
Indian Eggplant & Indian Paint Eggplant
Japanese Eggplant
Pingtung Long Eggplant
Thai Eggplant
White Eggplant
Wow I never knew there were these many types of eggplant.
Alright I know what you are thinking. Why is this there in the food blog. So before you could close this blog I will move on to the recipe for today.
Ennai kathirikai kuzhambu(Brinjal subzi)
This is my patti's contribution. She is an awesome cook and I really relish her cooking. She never bothers to add an extra amount of oil to any of the dish that she prepares.
Ingredients:
Small Indian Brinjals - 1/2 kg
Small onions - 200 gms
Large onions - 1 no
Dhania - 2 tbsps
Red dry chilli - 8 nos
Cumin seeds - 1 tbsp
Turmeric powder - 1 tbsp
Coconut - 1/2 cup
salt - as required
mustard - 1 tsp
Tamarind paste - 3 tbsps or
Tamarind - gooseberry size
oil - 1 cup
Method:
1. Make sure u pick very small brinjals and also all of them are relatively of the same size(To ensure all are cooked evenly).
2. Wash the brinjals and make 2 slits lengthwise on either sides. Both the slits should be perpendicular to each other.(here comes my childhood math) and soak them in water.(this is to save its color).
3. Cut large onions.
4. Peel the small onions and keep it aside.
5. Grind the coconut, small onions, dhania, cumin seeds, turmeric, red chilli, tamarind paste or extract and salt with required amount of water.
6. Stuff this paste between the 2 slits that were made to the brinjals.(its a bit time consuming).
7. Let this filling stay untouched for 15 min for the brinjal to incorporate all the masala items.
8. Heat oil in a pan, add mustard, let it splutter
9. Now add the cut large onions. Fry till it turns translucent.
10. Add the prepared brinjals one by one slowly.
11. Add little water to left over masala and pour on top of the brinjal.
12. Simmer the heat and close the pan with a lid.
13. Turn over the brinjal occasionally.
14. If there's enough oil turning over the brinjal occasionally shouldn't be a problem.
15. When its completely cooked, remove the lid and let it stay like that for some more time until all the moisture has evaporated.
15. Switch off the flame.
16. This goes well with almost anything like dosa, roti, plain rice, curd rice, etc. I always mix this with rice and Nellikai curd pachidi is an apt side dish for this.
All of you who don't like brinjal please try this recipe and you would never know why you disliked this wonderful vegetable. And of course all others do try and give your comments
Tuesday, September 8, 2009
I'm a great fan of tomatoes and onions combination. So all my upmas, pastas, pulavs, chutneys will definitely have both or either one of them. This 'Onion Tomato Chutney' can be found on my refrigerator always. My daughter who is 1.5 yrs old loves this with curd rice.
Ingredients:
Ripe Tomatoes - 8
Large Onions - 2
Peeled Garlic - 4 flakes
Red Chillies - 4 (increase the count if needed)
Dhania - 2 tsps
Salt - as required
oil - for frying and seasoning
For Seasoning:
Mustard Seeds - 1tsp
Urad Dhal - 1tsp
Asafoetida powder - 3 pinches
Method:
1. Wash and cut tomatoes, onions, ginger.
2. Heat 1 tbsp of oil in a pan and add red chillis. When it turns brown add the dhania seeds and fry till it generates the aroma.
3. Keep aside the fried items.
4. In the same pan add some more oil. Add onions, ginger and garlic and fry till onion turns translucent.
5. Now add tomatoes and fry for some more time.
6. Close the pan with a lid and cook the contents till tomatoes forms a gravy.
7. Allow them to cool.
8. Firstly grind the fried red chillis and dhania. Then add rest of the contents with required salt and grind them to a smooth paste.
(Note: Do not add water and also don't touch the paste with hand.)
9. Heat little oil and season mustard,urad dhal,asafoetida and then mix with chutney.
10. Serve with paniyaram and dosa varieties.
11. This chutney stays good for a week in the refrigerator. Add water if required before serving.
;;
Subscribe to:
Posts (Atom)
