Katharikkai-varuval-Brinjal-fry

#KatharikkaiVaruval #BrinjalFry #EggplantFry : Few months back when we were new to a township called #Chittaranjan in West Bengal we approached a small hotel in amladahi market area to buy roti and side dish. We gave the cook of the hotel two tiffin boxes, one big another small one. He kept them aside and started rolling roti dough on a table. Then he put the rolled dough onto a hot tawa, fliped two sides for few seconds and then cooked roti in direct fire by holding it with tongs. The roti bulged like a baloon with dark spots here and there on both sides. Once done he placed it on a plate. He made 4 rotis within 10 minutes and packed them in the big tiffin box. He filled the other tiffin box with side dish. We paid him and placed the boxes in a bag and started to leave from there. At that time he asked us to give the tiffin box with rotis and we didn't know for what purpose he asked it.  He slid 3 pieces of some fried items into the tiffin box and gave it back to us. When we asked him whether it was vegetarian, he shook his head affirmatively and told something in Bengali.
We didn't understand what he told but we kept it inside our bag and returned back home. After coming home, when we opened the tiffin box we found out that the pieces were fried masala coated brinjal pieces. It was tasty and spicy but little bit sweety also.
We later learned that the dish is known as Bengali Begun Bhaja or Baingan Bhaja. #Brinjal [ #eggplant ] is known as #Begun in Bengali and #Baingan in Hindi. Here in vegetable market brinjal of big size either in violet or green color are available in plenty through out the year. Even though they are very big in size its very soft and seedless. If you cut it by a knife it seems like as if cutting butter.
Thick slices of #brinjal [ #eggplant ] are marinated in spicy masala mix and then deep fried after coating them with rice flour. I got an idea of its recipe and made it in my own way and according to my taste. After marinating them with my own masala mix powder I roasted the slices on a dosai kal instead of frying in oil. One big #katharikkai [ brinjal ] is enough for two persons. Here I have taken 2 medium size #katharikkai [ brinjal ].

Ingredients :
2 medium size	Katharikkai [ brinjal ]
1/2 Tsp	Red chilly powder [ Adjust ]
2 Tsp	Sambar powder
1/4 Tsp	Turmeric powder
1/2 Tsp	Curry leaf powder
1/2 Tsp	Cumin powder
1/2 Tsp	Kadalai maavu [ Besan ]
3 Tsp	Coriander Chutney
3/4 Tsp	Salt [ Adjust ]
5 - 6 Tsp	Groundnut oil

Method :
Take Red chilly powder, Sambar powder, Turmeric powder, curry leaf powder, kadalai maavu [ besan ] and salt in a clean & dry vessel and mix well
Wash katharikkai and cut into equal thickness pieces.
Spread Coriander Chutney on both sides of each piece and then sprinkle the powder mix over it.
Allow to stand for half an hour.

Heat tawa on a stove over medium flame.
Sprinkle oil on tawa and spread pieces on tawa.
Again sprinkle oil on the pieces and also around them.
Flip them and roast till both the sides turn golden color and also till pieces become soft.
Transfer into a serving bowl/plate.
Again sprinkle oil on tawa and roast next batch of brinjal pieces.

Goes well with hot white rice mixed with sambar and rasam.

It can be packed as side dish in lunch box for mixed rice varieties and also along with chapathi.



Note : The quantity of powders can be altered according to ones' taste buds.






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Broccoli-Masala-Curry

#BroccoliMasalaCurry : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories. 
#Broccoli is tasteless and flavorless. It takes very little time to cook. We have already seen broccoli stir fry [ Poriyal ] along with other vegetables. Now we will see a masala curry preparation of broccoli with potato, green peas and other vegetables.

Ingredients :
1 Cup	Broccoli florets
1/4 Cup	Green Peas
1 medium size	Potato
1/2	Capsicum, chop
1	Carrot, chop
3/4 Tsp	Salt [ Adjust ]
2 Tsp	Gingelly oil [ Til/Sesame oil ]
To Grind :
3 Tsp	Coconut scrapings
2 -3	Green chilly [ Adjust ]
1 Tsp	Cumin seeds
1/2 Tsp	Fennel [ Somp ]
1 Tsp	Coriander powder
10 - 12	Curry leaves
8 - 10	Coriander sprigs
1/4 Tsp	Salt
1 medium size	Onion, chop
Tempering :
1/2 Tsp	Mustard seed
1 Tsp	Black gram split

small quantity of fresh coriander leaves to garnish

Method :

Wash potato well and cut into halves.

Boil potato pieces in a pressure cooker adding half a cup of water and 1/2 Tsp salt for 5 whistles.

Open after pressure cooker ran out of steam.

Take out boiled potato and peel.

Break into small pieces with hand and set aside.

Take a big vessel with 3 cups of water and dissolve a Tsp of salt.

Put broccoli florets in salt water for half an hour.

Take all the ingredients to grind except chopped onion in a blender and grind coarsely adding little water.

Finally add chopped onion and run for 2 seconds.

Transfer the masala paste into a bowl or plate and set aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds once oil becomes hot and then add black gram split.

Add chopped carrot and capsicum after black gram turns golden color.

Saute for three minutes.

Then add broccoli florets and green peas.

Add salt and mix well.

Close the kadai with a lid and cook on slow flame till vegetables becomes soft.

Open the lid and add boiled potato and ground masala paste.

Mix gently and adjust salt.

Allow to simmer until raw smell of masala paste goes off and the curry turns dry.

Finally add chopped fresh coriander leaves and transfer into a serving bowl.

A tasty masala curry is ready to relish with hot white rice mixed 

with sambar or rasam and also tastes good with curd rice.


It also goes well with chappathy or puri.









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Vendaikkai Fry

#VendaikkaiFry - #LadiesFingerFry : #LadiesFinger is called #Vendaikkai or #vendakkai in Thamizh. It is also widely known as #Okra. This vegetable is liked by all. 
I usually make #Vendaikkai curry, sambar 

or moreKuzhambu. 
Recently when we asked a cook to prepare lunch at home for a function, he prepared a dry curry using #LadiesFinger. It was an instant hit with small children. The preparation is very simple but tasty n spicy.

Ingredients :
250 gm	Ladies Finger [ vendaikkai ]
1 Cup	Any cooking oil to fry
1/4 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Salt [ adjust ]
1/4 Tsp	Cumin powder [ optional ]

Method :
Wash Ladies finger in water two or three time.
Then pat dry with a dry and clean kitchen towel.
Snap top and bottom of the ladie finger.
Chop into 3/4 inch pieces and spread on a clean and dry plate.
Heat oil in a kadai on a stove over medium flame.
When oil becomes hot and starts fuming slowly drop 8 to ten pieces.
Fry till soft and bubbling of oil stops.
Transfer into a wide mouthed vessel or plate.
In the same way fry all the vendaikkai pieces in batches.
Then sprinkle red chilly powder, cumin powder and salt over the fried vendaikkai pieces.
Mix gently to coat the pieces well.
Now spicy tasty crispy vendaikkai fry ready.
Enjoy sambar or rasam rice!




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Karamani-Masala-Sundal

#KaramaniMasalaSundal  #CowpeaMasalaStirfry : #Karamani [ #cowpea ], a #Legume is a good source of protein, vitamins and dietary fiber. Karamani is soaked and sprouted to increase its nutritional value. Generally karamani sundal is prepared by stir frying the cooked karamani after tempering mustard, urad dhall, red chilly pieces & asafoetida and finally adding coconut scrapings. Some stir fries of legumes like Green pea, chick pea and cow pea taste good with specially prepared coconut masala.
Now we will see the recipe to prepare cowpea masala stir fry.

Ingredients :
1/2 cup	Karamani sprouted [ cow pea sprouts ]
1/4 Tsp	Salt [ adjust ]
Tempering :
1/2 Tsp	Mustard seeds
1/2 Tsp	Urad dhall
1/4 Tsp	Asafoetida powder
8 - 10	Curry leaves
1 Tsp	Oil
To grind masala :
3 Tsp	Coconut scraping
1/2 Tsp	Cumin seeds
1 Tsp	Coriander powder
1/2 Tsp	fennel seeds [ saunf ]
1 or 2	Red chilly
2 cloves	Garlic
1 medium size	Onion sliced
1/2 Tsp	Salt [ adjust ]
10 - 15	Curry leaves
3 Tsp	Coriander leaves chopped

chopped coriander leaves to garnish sundal

Method :

Take all the ingredients for grinding except sliced onion in a blender.

Grind without adding water.

Then add very little water and grind well.

Finally add onion and run the blender for few seconds only.

Transfer the masala into a bowl and keep aside.

Take sprouted karamani [ cow pea ] in a pressure cooker.

Add 1/3 cup of water and salt.

Pressure cook for only one whistle.

Keep the cooker under running water [ under tap ] to release the steam immediately.

Transfer into a bowl and keep aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds and then add urad dhall.

Add curry leaves and asafoetida powder once dhall turn golden color.

Now add karamani and stir well.

Then add the prepared masala and mix well.

Adjust salt.

Keep stirring until the raw smell goes off and the sundal becomes dry.

Finally add chopped coriander and turn off the stove.

Spicy and tasty karamani masala sundal is ready to serve.

Enjoy it as a healthy evening snack with coffee/tea.

It can also be relished with sambar rice or rasam rice.

It can also be rolled with chappathy/poori for lunch box.

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