Search Results for: label/Brinjal

Kathrikai Saadam/Brinjal Rice

For the last week of the marathon, i am gonna Revisit my old posts and refurbish them with new coat of poly!! ha, effects of watching Cars, Cars2 for a 7 days!!! πŸ™‚ Holidays on, for my kiddo so t is Movies, Park, Play all the time!!! πŸ™‚
For the next 3 days, i will be editing my old posts with new pictures. I have chosen recipes, which i make often. Once such is, Brinjal Rice, Quickie Mixed Rice, if you try once, you will definitely make it often, for its combo of masala’s and even the brinjal-hating kiddo’s too would love it for that Kick of spice.
Ingredients
2 Cups cooked Rice,
5-6 Brinjals
1 medium onion
1 medium tomatoes
2-3 tbsp Oil
Curry leaves a few
Salt to taste
1 tsp shredded ginger
Fresh Coriander for garnishing
Roast n Grind
2 tbsp Chana Dal/Gram Dal
1 tbsp Coriander Seeds
1 tbsp Skinned Peanuts
1 tbsp Fresh grated Coconut
5-6 Red Chillies
marble-sized tamarind

Method
Spiced Yoghurt
1/2 Cup Yoghurt
1/2 tsp of shredded ginger
Salt to taste
1/4 tsp each, cumin powder and Red Chili Powder
  • Whisk the curd well. Add Ginger, cumin and red chili powder, Mix well. 
  • Add Salt just before serving, mix well and Serve along any mixed rice.

Making the Brinjal Rice
  • Dry Roast the ingredients under Roast n Grind, except tamarind and coconut. Grind the roasted ingredients along with tamarind and coconut Coarsely.
  • Remove the stem of the brinjals and slice them lengthwise.
  • Heat oil in a Non-stick Pan, Splutter mustard seeds, add hing and Curry leaves.
  • Add onions and saute until translucent, next add tomatoes, add 1/4 cup water and let Tomatoes Cook and become soft and ooze oil.
  • Next add Brinjals, Mix  well.Cover and cook in a low flame for 10 minutes.
  • When the Brinjals are half-cooked, add the grounded masala powder and salt to it.Mix well.
  • Cover and Cook in a Simmer flame until done, takes about 8-10 minutes.
  • Take it off the stove,  Add the Cooked Rice and mix well.  Garnish with Coriander leaves and shredded ginger. Serve Warm with Spiced Yogurt. 

Brinjal Kothusu/Kathrikai Gothsu – Idly/Dosa Accompaniment

A Week went like a wink!!!! So excited in posting Thali menu, didn’t feel like we were doing it for 7 days. For the next 7 days, i will be posting the recipes from the Thali menu. So, lets begin with the Breakfast Thali. Today’s Recipe is Brinjal Kothusu/Kathrigai Kothusu.  The recipe is inspired from Rak’s Kitchen. Previously i used to do this by chopping the brinjal into thin slices and follow pretty much the same steps. But i wouldn’t get that smooth consistency which this particular kothusu/gothusu has. After i went through Raji’s method i m pretty much happy with the way the kothusu comes, creamy n saucy!!!! Hope you too enjoy it as we do!!!!
Breakfast Thali Menu Venpongal, Coconut Chutney, Brinjal Kothusu/Kathrikai Kothusu, Lentil Vadai with badam and Sooji/ Rawa Kesari

Ingredients
5-6 nos Brinjal
Tamarind, marble-sized
2 medium-sized onions, finely chopped
1 small Tomato, finely chopped (optional)
Salt to taste
Coriander leaves for garnishing

To Grind
1 tbsp Coriander Seeds/Dhaniya
5 -6 nos Red chilies (Increase/Decrease according to taste)

Tempering
1/2 tsp mustard seeds/Kadugu
a sprig of Curry leaf
1/4 tsp turmeric powdder
1 tsp Oil
Hing/Asafoetida a pinch


Method
  • Remove the stem of brinjal and Cut into pieces and boil them in enough of water till it gets cooked.Drain the water, let it cool. Blend/Grind it to a smooth paste in a blender/mixer.
  • Soak tamarind in water and extract tamarind juice. About one to one and half a Cups of Extract.
  • Dry Roast the ingredients given under “To Grind” and powder them in a mixer. 
  • Heat oil given under “Tempering”, splutter mustard seeds, add hing, turmeric powder, curry leaves and onion. Saute till onion turns translucent. Add Chopped Tomatoes now if using, and saute till oil separates.
  • Add tamarind extract and Salt, boil for 4-5 minutes. To this mixture add the ground brinjal and half cup water and bring it to boil.
  • Add the ground Coriander-Chili Masala Powder and let it Cook in a medium flame till it thickens. 
  • Garnish with fresh coriander leaves and serve hot with Idlies or dosas!!!!
Sending this to Healthy diet – Vegetarian Side Dish, hosted by Vardhini of Cooksjoy, Event by Priya


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! πŸ˜‰

Ingredients
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

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

Source : Raks Kitchen

Method

  • 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.

Kathrikai Saadham/Brinjal Rice – Day 4, Blogging Marathon #11

I always wanted to try Vaangibaath, the flavorful Brinjal Rice. I was going through some recipes for it, but all needed some extra masala’s which i didnt have handy. So, i tried out something on my own, to make this Recipe. Thank Goodness it came out well. Crispy Brinjals with the ground masala tasted awesome!!!!!

Ingredients
2 Cups cooked Rice
5-6 Brinjals
1 medium onion
1 medium tomatoes
2-3 tbsp Oil
Curry leaves a few
Salt to taste


Roast n Grind
2 tbsp Chana Dal/Gram Dal
1 tbsp Coriander Seeds
1 tbsp Fresh grated Coconut
5-6 Red Chillies

Method

  • Dry Roast the ingredients under Roast n Grind and Grind into Powder.
  • Remove the stem of the brinjals and slice them lengthwise.
  • Heat oil in a Non-stick Pan, Splutter mustard seeds, add hing and Curry leaves.
  • Add onions and saute until translucent, next add tomatoes, sprinkle little water and cook until soft.
  • Add Brinjals and Saute well. Let them cook for 10 minutes.
  • When the Brinjals are half-cooked, add the grounded masala powder and salt to it.Mix well.
  • Cover and Cook in a Simmer flame until done.
  • Add the Cooked Rice and mix well.  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11

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.
Ingredients
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

Tempering
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
Method
  • 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

Aloo-Baingan/Potato-Brinjal Curry – Side-Dish for Roti

Aloo-baingan a saucy curry and a perfect combo with roti’s and Rice.  I got this recipe from one of my friends. She cooks delicious Gujrathi Dishes. She made this curry for me when i was preggy with Bala. Loved this totally.  

Ingredients

1 Large Potato
10 medium Size Brinjals
2 Medium-size Onions, finely sliced
2 medium-size Tomatoes, finely chopped
2-3 cloves of garlic, chopped
a small piece of ginger,chopped
1 tsp Red Chili Powder
1 tsp Coriander powder
1/2 tsp Garam masala Powder
1/4 tsp Turmeric Powder
1/2 Cup Milk or Cream
2 tbsp Groundnut Oil (gives a nice aroma to the dish)
Coriander leaves for garnishing


To Grind
1 tsp Oats
1 tbsp Peanuts
2 nos almonds
1 small onion
1 green chili



Method

  • Wash and Peel the Potato, cut them into  cubes. Wash the Brinjals, cut the tail off and Chop them too into cubes. Keep the brinjals immersed in water until use.
  • Grind the ingredients under ‘To Grind’ to a fine paste using little water.
  • Heat oil in pan, throw little cumin, when it sizzles, add the chopped onions, ginger, garlic and saute them until onions turn pink. 
  • Next add Chopped Tomatoes, and the dry masala powders (Red Chili Powder, Coriander powder, Garam Masala Powder, and Turmeric Powder) along with half cup of water and cook till the tomatoes are done.
  • Now Add the Potatoes and Brinjals and another half cup water, Salt, Ground Paste. Mix well Cover and Cook for 10 minutes.
  • After 10 minutes, add milk and let it simmer for another 10 minutes.
  • Take it off the stove, Garnish with coriander leaves. Serve Hot with Roti’s or with Rice. Either way it tastes amazing!!!!!

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! 

Ingredients
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

Tempering
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

Method

  • 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!!! πŸ˜‰

Tomato-Garlic Rice – Day 3 Blogging Marathon

Another Quick to make Rice Recipe is Tomato Rice. There are ‘n’ number of ways to make this simple, yet tasty rice. I love this with a dash of Garlic and crunchy nuts.

Ingredients
1 Cup Rice, Cooked
2 Large Tomatoes, Cut into 1 inch Cubes
3 Green Chillies, finely Chopped (can be increased, according to taste)
5-6 garlic flakes, thinly sliced
1 tbsp Freshly grated Coconut
Salt to taste
2 – 3 tsp Oil/ghee
1/2 tsp Mustard Seeds
1/4 tsp turmeric powder
Hing a pinch
Roasted Cashews, Fresh Coriander Leaves for Garnishing

Method

Heat Oil/Ghee in a Kadai, Splutter Mustard Seeds, add hing. Add Garlic and Chillies. Once the garlic turns brown, add Tomatoes and turmeric powder, add little water and Cook until Soft. Keep the Flame low while cooking tomatoes. Once they are done, Add Coconut and Put off the flame. Add Rice, Mix well. Adjust the Salt. Garnish with Roasted Cashews and Fresh Coriander. Serve Hot with Raita or Some Crisps!!!
You can replace cashews with roasted Almonds or Peanuts. If you want the rice to be more spicy, try adding 1 or 2 Red Chillies while seasoning or add some Pepper Powder while serving.

Check out the bloggers doing the Blogging Marathon, along with me..
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind , Srivalli
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and myself

Oats and Peanut Butter Cake – Day 2, Blogging Marathon #4

This recipe is inspired from Madhuram’s. I have halved the recipe and omitted cocoa.And Also, used oats flour instead of whole oats. So, for the original recipe please follow the link. 

Ingredients
1/2 Cup All Purpose flour
1/3 Cup Oats flour 
4 tbsp Sugar
1/2 tbsp Baking Powder
1 tbsp Peanut Butter
1/2 Cup Milk
1 tbsp Choco chips


Method

Sieve together All Purpose Flour, Oats flour, and baking powder.  In a Saucepan, melt peanut butter with milk, stirring constantly. Take it off the heat and let it cool completely. Now incorporate the dry and wet ingredients together. Take care, not to over-mix. i used two small silicon palm-sized, heart-shaped moulds to get two flat cakes. Grease the mould and pour the batter to half its level. Arrange the Choco- chips on top. 
Bake in a pre-heated Oven @ 180C for 20-25 minutes. Baking Time differs from oven to oven. so, please do the Tooth-pick test to check the done-ness of the cake.



Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Yellu Podi Saadam/Sesame Rice – Day 6 Blogging Marathon

It has been a hectic day. My Son isn’t well from yesterday night. Though everything was ready in the morning, i couldnt find time to sit and do the post. Atlast found some time to finish it before the day ends. Sesame Rice is another flavourful rice, very quick to make.

Ingredients
1 cup Rice,Cooked
2 tbsp White Sesame Seeds
3 -4 nos Red Chillies
1 tsp Urad Dal/Black Gram Dal
3-4nos Cashews
Salt to taste


Seasoning
2 tbsp Gingely Oil/Ghee
1/2 tsp Mustard Seeds
1/4 tsp broken urad dal/Black Gram dal

Hing a pinch
Curry leaves a few

Sorry for a Bad Picture!!!!!!

Method

Heat a pna ad dry roast the seeds in a low flame till light brown in colour.  Heat half a tsp of oil and fry red chillies with black gram dal and Cashews.  Cool the ingredients and Powder them.  Heat rest of the Oil/Ghee Separately and splutter mustard seeds and fry curry leaves and hing. Add Broken urad dal and fry them until brown.  Add Cooked Rice with Salt and the grounded powder. Mix Well. Garnish with any Roasted Nuts or just coriander leaves.  



Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma 


Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Padma Rekha and myself