Thursday, February 26, 2015

Peanut Chikki/Kadalai mittai

Peanut chikki, the name itself evokes a lot of memories in one! It is my favorite snack till date. Every time i go chennai, i will stock some Rajaram brand chikki/balls at home and me and my appa will fight and finish them. 
My chithi/aunt used to get a big flat round chikki from her office. It used to very thick and tastes awesome.  It's my longtime wish to recreate the same chikki at home, but never got the time or the thought till date. When i was going through the list of Indian desserts, i saw our humble chikki too, immediately decided to make it for this week's theme.Needless to say, the chikki came out super delicious. Mild hint of cardamom and toasted sesame make it all the more yumm!!
1/2 Cup Peanuts, skinless
1/4 cup grated jaggery
3-4 pods of cardamom, crushed 
1 tbsp desiccated coconut (optional)
1 tbsp of toasted white sesame seeds (optional)
  • Before switching on the stove, lets prep the table. Grate the jaggery and keep it ready. Crush cardamom pods and discard the skin, crush the seeds well and keep aside. Grease a small plate with ghee and keep it ready.
  • Now i normally have a bag of skinless peanuts ready in my pantry, but when i checked the quantity, it was very less than 1/2 cup, fortunately i had peanuts with skin. 
  • If you are using peanuts with skin,then we have a little work. Roast the peanuts in medium flame, until you hear crackle sound. Take the peanuts in  a wide plate and rub it with kitchen towel to remove the skin. I had a big bamboo dustpan, i took the peanuts in it and rubbed it well and removed the skin. 
  • Now lets prepare the jaggery syrup,take the grated jaggery in a pan, add 2 tbsp of water and heat it, when it melts, strain for impurities and take the jaggery water again to the stove. 
  • When it starts bubbling well, check for hard ball consistency, use a spoon, dip it in the syrup and drop it in a bowl of water, you should be able to roll the dropped syrup into a ball. 
  • Now add the roasted peanuts, crushed cardamom, coconut and sesame, give it a quick stir. Take it off the stove, pour it on the greased plate. Use a parchment paper and flatten the top. 
  • I made another chikki with peanuts and sesame, used the same measurements, but used 1/4 cup sesame seeds extra.
  • Let the chikki set, for about 30 minutes. Then carefully run a blunt knife around the corners of the greased plate, invert the chikki on a flat surface, cut and serve. 
  • Cover the unused chikki tightly with a plastic wrap and store in on the kitchen counter. Stays good for days.

Wednesday, February 25, 2015

Chennar Payesh/Paneer Ka Kheer/Chenna payesh

Another week of Blogging Marathon begins and this week i chose to post on Desserts. Yes, Valli gave us an enormous Wiki Link with never ending list of desserts around the world. It is always easy to chose from 3 or 4, but to select 3 from infinity, it was tough, very tough. Every time i go through the list, i select 3 different dishes. Finally, i decided to do Indian Dessert and Inky, pinky, ponkied 3!!!
So, the first one is Kheer. Kheer as everybody knows is a milk-based dessert loaded with nuts, sometimes sugar or condensed milk. But what apart from milk is added makes the name of that kheer, we have rice kheer, poha kheer, carrot kheer, vermicelli kheer. vegetable kheer, fruits kheer, it goes on as long as your imagination.
Today, i bring you paneer/chenna/chennar kheer. Soft, spongy paneer in sweetened milk topped with nuts. It is definitely a royal treat, tastes great when tasted straight from the stove, also better when served chilled.

1.5 Cups of paneer/cottage cheese (i used homemade paneer, which i had in hand)
5 cups of whole milk (for the kheer)
2 generous pinches of saffron
1/2 can of condensed milk
1/4 cup of pistachios, chopped
few pistachios, crushed to top while serving
  • I had homemade paneer, ready in my freezer, so i used it. In case if you want to make fresh paneer, then boil 500 ml milk, squeeze a lime into it and keep stirring until the whey separates. Use a strainer, with cheese cloth, drain the whey and let the paneer sit for 30 minutes to be used for the Kheer.
  • Now in another heavy bottom take 5 cups of milk, cook in a medium flame for it to boil. When it starts boiling, reduce the flame to simmer and add saffron strands to this.
  • Let the milk reduce to 4 cups, while it is reducing, remember to keep the flame simmer and stir often to mix the malai/cream that forms on top and the sides. In the mean time, crumble the paneer and keep ready.
  • When the milk reduces to 4 cups, add condensed milk and mix well. Let it continue to cook for another 10-15 minutes. Now add the crumbled paneer to this and mix well. Let this cook until paneer swells a bit absorbing the sweet milk/ras, about 15-20 minutes in simmer flame. At this time keep the pistachios ready and add it to the kheer.
  • Let this be on the stove for another 10 minutes. Remove from fire and serve warm or chilled with some more pistachios on top.

Sunday, February 22, 2015

Green Grapes Juice - With Ginger & Chia seeds

Summer has started here,  it was a pleasant weather till last week and suddenly from friday we are experiencing a terrible sand storm. The wind is very strong, visibility is very low. Summer is too harsh, with sand-storm often and even at 9, in the night you will feel hot air blowing on your face.  
So, the best way to avoid this climate, is to stay at home. That ain't possible always, isn't? The next best is to keep yourself well hydrated with lots of water and fresh juice - sans sugar, ofcourse.  Here comes, the first summer cooler recipe from me, Green grapes juice with a lots of ginger and hint of mint and chia seeds.  I m using chia for the first time, and i loved it in my juice. you will get a mild crunch, tasteless ofcourse and these small wonders are loaded with Anti-oxidants, protein, high fiber, Omega-3 fatty acids and list is endless. You can read more about the health benefits of chia seeds here.
If you don't get chia, try using sabza/sabja, i m not sure whether it offers all the health benefits of chia, but it is definitely a summer cooler!!! 
200grams seedless green grapes
1 inch piece of ginger, chopped 
juice of half a lemon
2 tsp of chia seeds,  optional
1/4 cup water
few mint leaves for garnish

  • Wash grapes with water, drain and keep aside. I leave the grapes in water for 10 minutes, then wash it in the same water  and drain it.
  • I have used by juicer to juice the grapes, you can even use blender, in that case, strain the juice to remove the pulp and discard it. 
  • Take grapes, ginger and lemon juice along with water in the blender/juicer and blend/extract juice, according to your juicer/blender setings. Transfer it to a pitcher, add chia seeds and refrigerate for 10 minutes for the seeds to soak.
  • After 10 minutes, remove, stir to break the chia gell. Serve in individual glasses with fresh mint leaves on top.
  • I have not used any sugar to sweeten the juice, if you need any extra sweetness, try adding raw sugar or use honey/agave nectar.

Sending this to CCC challenge happening @ +srivalli jetti's space and also to Kids Delight - Colorful dishes without artificial colors, happening @ +Varadas Kitchen, an event by +Srivalli Jetti .

Thursday, February 19, 2015

Varagu Arisi Neeraagaram/Varagu Arisi More Kanji/Kodo Millet Overnight Porridge - Morning Breakfast

Millets are regular in our house. I use varagu arisi for my regular meal. Though i make a very little quantity just for myself and rarely have leftovers, sometimes i If at all there is some, i use it for the next day lunch. Once i tried, making neeraagaram/overnight porridge with varagu and after that it is regular atleast a once in two weeks. 
This overnight porridge makes a filling meal and keeps you full until lunch. Seasonnings can be varied, you can add fresh coriander/mint or even some cucumber and shredded carrot to this. 

1 Cup cooked varagu arisi/kodo millet (i have used leftover)
1 cup water for soaking kodo millet
1/2 Cup curd
1 green chili
a sprig of curry leaf
1/2 tsp shredded ginger
small for onions  for side (i didn't have so have used normal onions, thinly sliced)
How to cook varagu arisi
Wash the varagu well 2 or 3 times with water. I use 1:2 water ratio for the brand i buy here. Pressure cook it for 3 whistles. 
For making More Kanji/Porridge
  • I usually cook varagu arisi/kodo millet for my regular meal and so, sometimes have a cup of it leftover which i use it for my next day lunch. 
  • Soak the leftover varagu in a cup of water. The water should completely soak the varagu. Leave it on the counter overnight. If you fear it might spoil, better soak it early in the morning and leave it for 4 hours minimum.
  • Take the soaked varagu along with its water, add green chili, curry leaves, shredded ginger to this. Using a hand blender blend the ingredients together to make a thick liquid. 
  • To this add 1/2 cup yogurt and blend again to make a frothy porridge and serve it along with small onions  
  • The above measurement will give you 2 cups of porridge. if you feel the porridge is abit thick then add a 1/4 cup of water or buttermilk.

Wednesday, February 18, 2015

Chickpeas Rice - Using Leftover Rice

Leftover rice is always a headache at home. Me and my hubby though eat rice, but not daily. I make white rice only for my kids. So, whenever there is leftover, it is always me who has to finish it next day. I normally try to make a mixed rice with it and pack it for my hubby and save some for me. 
This chickpeas rice, is one of the variety i make with leftover rice. The addition of pav bhaji masala gives a nice aroma to the rice. While i thought my lil ones, might not like this variety, to my surprise my elder one loved it and asked me to make it for weekend lunch sometime.
1 Cup cooked rice (i used yesterday's leftover rice)
1/2  cup cooked chickpeas or 1/2 of canned chickpeas, drained
1 onion
1 tomato
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp pav bhaji masala
2 pinches of turmeric powder
Salt to taste
fresh coriander leaves  and ginger julienne's for garnish

2 tsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
a sprig of curry leaf

  • I always keep boiled chickpeas ready in my freezer. if you don't, then soak chickpeas overnight or 8 hours,, drain the soaked water, add fresh water and pressure cook until soft with little salt and turmeric. Drain and keep aside until use.
  • Chop the onions and tomatoes. Heat oil in a pan, crackle cumin seeds and add curry leaf. Next add onions and saute until translucent.
  • Next add tomatoes, followed by red chili powder, coriander powder, turmeric and salt. Add 1/2 cup of water to this. Let the tomatoes cook until soft.
  • Now add the boiled chickpeas and another 1/2 cup of water. Let this cook until the spices soak up the chickpeas and the liquid is almost absorbed.
  • Now add the cooked rice and give it a good stir, take it off the stove. garnish with ginger julienne and coriander leaves and Serve hot with curd, onions and some crisps.

Tuesday, February 17, 2015

Tomato Burghol/Burgol/Bulgur- Tomato Rice using Bulgur/Burghol/Burghur, No Onion, No Garlic recipe

Cooking for one, you know how tough this is sometimes,or all the times. If you are used to cook 4 to 5 people and suddenly you have to cook for one or if you are a person who never knew what kitchen is, it is tough, seriously tough. I used to be the later, till my school days. But then, we were forced to grow up, being the eldest that too daughter, i was literally beaten with a stick to grow up and behave responsible. 
I started to cook regularly when i stayed with my aunt, during my working days. We used to be 4 adults, aunt, me, my cousin and my brother. I used to wake up early prepare breakfast and lunch for all of us and pack them in boxes and leave to office by 7:30. It used to be adventurous, since my aunt is not an easy person to please, she will have one or other complaint about the food every day. Those days it used to very discouraging and hurting but now when i think about it, i feel it is the way they were brought up, not to appreciate but to find faults, so to improve the other's person skill and ability.
Ok, now coming to the theme: Cooking for one. I feel, cooking for 10 people or one, it needs a lot of training, not only with the recipe, but with the measurements!  Amma even today say how difficult it is, to cook just for her and appa, when she is used to make sambhar and rasam in huge pots for 6 adults. On the contrary, i have a cousin who makes delicious sambhar but cannot make it for more than 2 people.  So, for the next 3 days i will be posting recipes that can be made for one person, which i normally make for myself. That's a lot of story now, let's go to the recipe!!

1/4 Cup Burghol/bulgur wheat
2 Medium sized tomatoes
1/4 tsp red chili powder
1/4 tsp coriander powder
2 pinches of turmeric powder
some ginger julienne and fresh coriander for garnish
2 tsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 pinches of hing
a sprig of curry leaf

  • Measure Bulghur/burghol and keep ready. Wash and Chop tomatoes, Wash, clean ginger, curry leaves, coriander and keep them ready.
  • Heat a pan with oil given under Tempering, splutter mustard seeds, crackle cumin, add hing, tear curry leaves and add to the tempering.
  • Now add chopped tomatoes to this along with red chili powder, coriander powder and turmeric powder. Top with 1/4 cup of water and let this cook until tomatoes turn a bit mushy.
  • Once the tomatoes turn soft, add burghol/bulgur to this and top with another 1/2 cup of water. Simmer the flame, cover and cook until done, this takes around 8-12 minutes. 
  • After the said time, remove the lid and check, the burghol/bulgur should be soft and well swelled/flowered absorbing all that liquid. 
  • Let it be on the stove for another 2 minutes, without the lid. Garnish with ginger julienne's and fresh coriander. Take it off the stove. Hog Warm with some MW-roasted papad and curd.
  • To Roast papad in MW, place 4-5 papads on the MW turntable and MW high for 2 minutes. Pair it guilt-free with any Rice-dish.

Monday, February 16, 2015

Ennai Kathrikaai Curry/Stuffed Brinjal Dry Curry/Yennai Kathrikaai Curry

The past 3 or 4 days has been very very tough. I have changed my Blog name Enveetu Kitchen to I Camp in my Kitchen. New name is catchy right???  Had been thinking about the change for a long time now and finally decided to go ahead with it. But man, it wasn't easy. Redirecting the old blog to my new blog was almost impossible with mine being hosted on blogger!!! loosing all Google juice,indexing and worst, what if Google spots my new blog as a copy or repeated content and slaps a block!!! ohh, worst nightmare!
Finally found a away out today morning and voila redirect works fine!! Will do a separate post on the redirect. Ok, now coming to today's post, it a delayed post, should have been up last week, but then with this Name change, i couldn't really concentrate on this. 
Ennai Kathrikaai is my absolute favorite and Amma makes it in a big Kadai, almost with a 1kg of auberigine, that too small cute ones. Yes, it is better if you can fine small,evenly-sized aubergines for this. Easy to cut, stuff and cook. But then, i couldn't sieve the vegetable market for that. So, picked some even-sized brinjals, though they were a bit large in size. But, nevertheless, they tasted awesome, we had it for our Saturday lunch and it was totally yum! 

500 grams Brinjal/Aubergine, I bought the dark purple variety
1 Medium tomato
Salt to taste (lil less than usual, coz the masala already has salt)
Fresh coriander leaves a handful for garnish

2-3 tbsp oil
1/2 tsp mustard seeds
1/4 tsp hing
1/4 tsp turmeric
2 sprigs of curry leaves
2 long variety red chili, broken (optional) or can use 1/2 tsp for red chili powder.

To Roast and grind
3 tbsp chana dal/gram dal
3 tbsp coriander seeds/dhaniya
4-5 nos red chilies (long variety)
1/4 cup dessicated coconut
2 tsp white sesame seeds(optional, but hightly recommended)
1/2 tsp salt


  • Roast the ingredients given under Roast & grind and grind it to a fine powder using your coffee grinder or the small mixer of your mixer-grinder.
  • Wash the brinjals in water and pat them dry. Cut the stems off and make 2 cuts on them like  +. Do not cut deeper, they should be intact with a cut on top, so we can stuff the masala inside.
  • Once cut, stuff 2 tsps of masala powder inside the cuts and place them on a plate. There might a tsp of two of the masala left, we can use it in the curry or can keep it in an air-tight container for later use to flavor curries.
  • Now heat a wide pan, with 2 tsp oil given under tempering. splutter mustard seeds, add hing, curry leaves and red chilies  to this.
  • Now add the chopped tomatoes,salt and turmeric powder to this and saute until the tomatoes become soft. Keep the flame low, we don't want to burn the curry. If using red chili powder instead of red chilies, you can add it along the turmeric powder.
  • Next carefully add the stuffed brinjals to this and lower the flame. Add the remaining oil on top of the brinjals, cover and cook for 8-10 minutes. Watch the flame. if you smell the curry is burning, sprinkle water on the curry.
  • After 10 minutes, open the cover and carefully turn the brinjals to other side, sprinkle little water and cover and cook for another 5 minutes.
  • After the required time, open the cover and let it be open on the stove for another 5 minutes, sprinkle little water if you smell burning or else no need. By this time, it would have cooked, skin will be wrinkled all over and little crisp here and there. 
  • Take it off the stove, sprinkle fresh coriander on top and serve hot with Rice and rasam. It will be heaven on your lunch plate!!! ;)

Wednesday, February 11, 2015

Kathrikai & Kondakadalai Puli Kootu/Brinjal and Chickpeas tangy dal

Today's recipe is my amma's best. She makes yummy puli kootu and that too in the pressure cooker, everything together and 3 whistles, tada!you have a delicious side to go with rice.  Though i make kootu regularly at home, i rarely make puli kootu,(i.e) adding tamarind extract to kootu. No special reason, wonder, why i don't make often. So, when i picked this theme 1 veggie, 3 dishes, i decided to make a puli kootu, like her. I even called amma and asked for the recipe.   Though i opted for making it in the open pan, instead of pressure cooker, the taste still was the same. 
In this kootu, you can use black-eyed peas instead of chickpeas, and chana dal instead of tuvar dal. The recipe doesn't use any other spice,except the ground masala powder. You can even make big batch of this masala and keep refrigerated, and use it dry curries, will give a nice taste.
1 Big Eggplant/Bharta ka Baingan
1 small tomato, chopped
1/2 cup Chickpeas, soaked for 8 hours.
1/4 cup toor dal/tuvar dal/pigeon peas
A small lemon size tamarind (indian lemon)
Fresh coriander for garnish
Salt to taste

1 tbsp oil
1/4 tsp mustard seeds
a pinch of hing
a pinch of turmeric
a sprig of curry leaf

To Roast and Grind
1 tbsp chana dal
1 tbsp coriander
4 no red chilies (i used long variety)
1/4 cup freshly grated coconut
  • Pressure cook Tuvar dal and Chickpeas until soft. I used two cooker vessels in my pan and pressure cooked both at the same time. While cooking tuvar dal add a pinch of turmeric. While cooking chickpeas, add a pinch of turmeric and 1/4 tsp of salt. Once done, drain the water from chickpeas and mash the tuvar dal well keep them aside until use.
  • Soak tamarind in water for 20 minutes and extract around 2.5 cups of tamarind extract. Chop the brinjals into small cubes. Since i used the Big brinjal, i chopped the stem and cut them into thick rounds and cut each rounds into 4 lengthwise and chop them into cubes. Keep them soaked in water until we use.
  • Heat a pan, dry roast the ingredients given under "Roast and Grind" except coconut. Let it cool a bit, then add coconut and grind it to a fine powder. Keep aside until use.
  • In the same pan, add oil given under tempering, splutter mustard seeds, add curry leaves, hing and turmeric. Add chopped brinjals and tomato and saute for 2-3 minutes. Now add the tamarind extract to this, add the ground masala powder and salt. 
  • Mix well.  Let it boil, then simmer the flame, cover and cook for 10-12 minutes until the brinjal cook and the rawness of the added masala vanishes. 
  • Now add the mashed toor dal/tuvar dal and cooked chickpeas to this. Mix again, Let it cook, uncovered for another 8-10 minutes, until the gravy thickens a bit. It will not be runny, if you follow the water measurements correctly. Do not let it dry completely, or else it will look more like a mash. 
  • Take it off the stove, garnish and serve along with rice. I served it with rice and yardlong beans curry. Simple, yet satisfying lunch.
Sending this to MLLA#80, happening @ Shaheen's space, an event by Lisa's Kitchen.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Tuesday, February 10, 2015

Upponkai/Brinjal and coconut curry - Side dish for Chapathi/Roti

We are starting another week of Blogging Marathon from today. This week's theme is to pick one veggie and cook 3 dishes with it. After too many confusion i picked our favorite Brinjal/Aubergine/Eggplant.  Today i m presenting a simple side using this less loved vegetable. Many have a hatred towards these purple cuties as they believe to cause itching. Even my own brother used to avoid this vegetable. But then, as he tasted my Brinjal rice once, he started to like it. In our house, we all love eggplants. Aloo-baingan ki subzi  and Lip-smacking Bhagara Baingan is our favorite and recently Bhaigan ka bharta. Later is my favorite as it needs very less cooking :).
I think i have some decent sides for brinjal in my site, hmmmm!! So, as i was looking for another simple brinjal sides recipe, i came across this Upponkai, @ Raks Kitchen. Seriously i don't know which language it is, and even Google couldn't come up with a proper meaning!!!  But the recipe sounded delicious. I have never cooked brinjals with coconut and green chilies. 
I paired it with Rice for my lunch and with roti's for my hubby. Give it a try, you will surely like the taste,apart from the taste, this is a quick cooking curry, you don't need a better reason to try! ;)

1 Big Brinjal/Bharta ka baingan
4 cloves of garlic
2 medium onions
Salt to taste
Fresh mint leaf for garnishing

To grind
1/2 Cup of freshly grated coconut
5 nos green chilies
4 cloves of garlic

1 tbsp oil
1/4 tsp mustard seeds
hing a pinch
turmeric a pinch
sprig of curry leaf
Source : Raks Kitchen

  • Chop Onion, brinjal and garlic finely. Keep the brinjal in water until use. Heat a pan with oil, splutter mustard seeds, add curry leaf, hing and turmeric. Now add chopped onion and garlic and saute until onions turn translucent.
  • Drain water from the brinjal and add it now. Cover and cook for 10 minutes or until the brinjals turn soft. 
  • While the brinjals are cooking, take the ingredients under To grind and grind it to a fine paste using little water. Add this paste to the cooked brinjals. Wash the mixer with 1/4 cup of water and add that water also to the curry.
  • Let the curry simmer uncovered until the rawness of ground paste vanishes. Takes about 8-10 minutes. The amount of gravy soley depends on you. I prefer semi-solid gravy for my roti, if you  prefer dry curry then let the curry simmer until it is dry. 
  • Once done, take it off the stove, garnish and serve warm with Roti/rice. I enjoyed it for my lunch and serving it for dinner for my hubby.

Sunday, February 08, 2015

Double Cheese Idly Burger

I used to watch a lot of cookery shows previously, read before my second child. Now i watch Barney, Doc Mcstuffins, Zou, Mickey Mouse,Garfield the whole day, with repeated telecast atleast 3 or 4 times each. I feel i can mute the TV and tell the dialogues myself. uff!! 
2 or 3 weeks back, I luckily had the opportunity to watch a cookery programme in Vijay TV. Yes, my b(u)oyz, thought of giving me some ME time, so went down to play in the lawn for an hour. I happily settled down with the TV remote,it felt so good to touch the remote after a very long time!! :)
It was Vijay TV Venkatesh Bhat Cookery show, the theme was leftover magic. Loved the concept and the way he presented boring,day old food into something totally new and gloriously appetizing! Today my recipe too a is a Leftover magic, inspired from that show. I had some idlies from last night dinner, i normally steam and have it for my breakfast next day. But today, i thought of giving it a little makeover and show our traditional idly into a chic breakfast! The taste was awesome, the flavors were amazing. Definitely a kids favorite, if you have a teenager, they will definitely love this transformation.

1 idly steamed in a bowl (i used my coffee bowl for steaming to get a burger shaped idly)
1 no japanese eggplant/brinjal/aubergine
2 cheddar cheese slices
1 small tomato, juicy, but firm
2 pinches of red chili powder
2 pinches of coriander powder
2 or 3 basil leaves (optional)
2 tbsp tomato ketchup

  • I have used leftover idly from yesterday's dinner. If planning to make fresh idly, please do steam in coffee dabara(coffee bowl, the one with a flat base).
  • Cut the idly in the center to make two sides of the burger. Toast it until golden brown on both sides on a warm tava. Add a tsp of oil to both the sides while toasting. Take care not to flip it often, or else the idly will break.
  • Place one side of the idly on the tava, keep the flame low, add a tsp of oil.Let it toast for a minute or two, until it gets a mild honey color on the side. Flip carefully and do the same for the other side too. Carefully transfer it to a plate and keep aside until use.
  • While the idlies are toasting, cut the eggplant into roundels. Keep the size the same, not too thick or too thin. Since we will be cooking it on the tava, way too thin slices might end up sticking to it and thick slices might not cook evenly. So keep a medium size, thick about a rupee coin.
  • Once you remove the toasted idlies, place the cut brinjals on the hot tava. Keep the flame medium. Add a tsp of oil to the brinjals. Let it cook for a minute or two, Flip and cook again for minute or two. Now flip again, Sprinkle red chili powder and coriander powder on top of the brinjals and add another tsp of oil. Flip and cook again the other side. 
  • Remove the brinjals once they turn nicely browned and crisp on the edges and would have shriveled a bit. While the brinjals are roasting, cut the tomatoes into roundels.
  • To assemble the burger, Place a slice of toasted idly on a serving plate, add a blob of ketchup, top it with cheese slice, now place some toasted aubergines, cut tomatoes, 2 basil leaves and top it again with a cheese slice. Add a blob of sauce and close it with other slice of idly. Cut and serve immediately.
This goes to Kids Delight-Say cheese, happening @ +Padmajha PJ's space and also to Cooking from cookbook challenge and Come, join us for breakfast, happening @ +srivalli jetti's space.
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