BAGHARA BAINGAN
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| Baghara Baingan |
INGREDIENTS:
Brinjal - 250 gms
Onion - 1
Tomatoes - 2
Ginger - 1 inch
Garlic - 5 cloves
Green chilli - 3
Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Mustard seeds - 1 tsp
Dry chillies - 2
Hing - 1 pinch
Curry leaves - 1 tbsp
Tamarind juice thick - 2 tbsp
Salt - to taste
Coriander leaves - 1 tbsp
Oil - 5 tbsp
DRY ROAST AND GRIND
Peanuts - 2 tbsp
Sesame seeds - 2 tbsp
Poppy seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Grated coconut - 2 tbsp
Cumin seeds - 1 tsp
METHOD:
Wash and dry the brinjal, cross cut only at the base of the brinjal.
Grind ginger, garlic and green chilli make a paste and keep aside.
Dry roast and grind also the ingredients given under roast and grind and keep aside
Take a frying pan add 3 tbsp of oil and fry the brinjal with little salt for 2 to 3 minutes and keep aside.
Take a cooking pan, add rest of the oil when hot..
Add mustard seeds, and dry red chilli when splutter add pinch of hing powder and curry leaves,
Add onion saute till golden brown.
Add ginger garlic and green chilli paste and saute well till the raw smell fades.
Add all the chilli powder and saute well till oil oozes out.
Add chopped tomato and saute well till it turns mushy.
At this stage add thick tamarind juice.
Now add fried brinjal and salt saute till it mixes well
Cook till the brinjals are cooked well.
Add coriander leaves and mix it well.
Your tasty Baghara Baingan is ready to taste.
Goes well with Rice and Roti..
GINGER CHICKEN
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| Ginger Chicken |
INGREDIENTS:
Chicken - 1 kg
Onions - 2
Tomato - 1
Green chillies - 2
Ginger & garlic paste - 6 tbsp
Grated ginger - 2 tbsp
Cumin seeds - 1 tsp
Coriander powder - 2 tbsp
Chilli Powder - 1 tsp
Turmeric powder - 1 tsp
Pepper Powder - 1 tsp
Salt - to taste
Lime juice - 2 tsp
Coriander leaves - 2 tbsp
Garam masala - 2 tsp
Oil - 3 tbsp
METHOD:
Marinate the chicken with pepper powder salt lemon juice and garam masala
Take a frying pan add oil to it. when hot.
Add a tsp of cumin seeds when splutter ..
Onion and saute till golden brown.
Add 3 tsp of ginger & garlic paste and then green chillies.
Add all the masalas and then chopped tomato.
Add the marinated chicken and saute well
Add a glass of water.
Add 2 tbsp of grated ginger.
Cover and cook for 10 minutes. Make sure the masala does not stick to the bottom.
Cook open till the water evaporates..
Garnish with Coriander leaves ..
KANDATHIPPILI RASAM
This Rasam is familiar in Nellai District .... this rasam has medicinal value... it is good for cold and cough but as kandathippili is added it gives a Ayurvedic medicinal aroma which makes it totally different from other rasams...
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Kandathippili Rasam
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INGREDIENTS:
Tomato - 1
Kandathippili - 5 sticks
Toor Dal - 1 tsp
Black Peppercorns - 1 tsp
Dry chillies - 2
Coriander Seeds - 1 tsp
Cumin Seeds - 1 tsp
Asafoetida - 1/4 tsp
Garlic - 1 clove
Mustard Seeds - 1/2 tsp
Curry Leaves - 2 tbsp
Oil or ghee - 1 tsp
Salt - to taste
METHOD:
Take a saucepan heat 1 tsp of oil.
Add the kandathippili, peppercorns, toor dal, coriander seeds, cumin seeds, garlic,asafoetida and 1 tbsp of curry leaves and fry for 3 mins.
Cool it and grind together and keep aside.
Add the tamarind extract to a saucepan. add add chopped tomato and salt.when it is half cooked..
Add the ground powder.see that no lump is formed.
When it starts to boil and remove.
For tempering heat 1 tsp of oil and add mustard when it splutters add 1 tbsp of curry leaves and add to the rasam.
Garnish it with coriander leaves ..Serve hot.
SOYA UTHAPPAM
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| Soya Uthappam |
INGREDIENTS:
Dosai Batter - 2 cups
Shredded soya - 3/4 cup
Onion - 1
Green chillies - 2
Cumin seeds - 1 tbsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Coriander leaves - 4 tbsp
Salt - to taste.
METHOD:
Soak the soya balls in boiling water.
Squeeze out the water, blend it in blender to make into shreds.
Heat 2 tsp of oil in a frying pan.
Add the shredded soya saute well and remove.
Heat another tsp of oil, when hot..
Add in the mustard and cumin seeds.When splutter.
Add in chopped onions and green chillies.Saute well.
Add it to dosai batter along with soya shreds.
Add salt and mix well.
Heat a dosai pan. pour the flour into a thick oothappam.
Sprinkle with the chopped coriander leaves.
Apply little gingelly oil around the oothappam.
Flip over when one side is done.
Serve hot with any chutney and sambar.
