Thursday, October 29, 2009

Baby Brinjal Masala

Hello friends, Let's talk about brinjals today. Brinjal is such an under-estimated vegetable both taste and nutrition value wise :( But somehow I love them in any form from bhartha to simple stir fry, sambar to yengai. Given an opportunity I would've crowned it the king of vegetables ...gee :) ya one of the obvious reasons being its born with a crown :) anyways...lets come to the recipe of the day, it's one of my Amma's best recipes and today I'd like to share it with you all... so here goes...

Here's the step by step pictorial and then follows the recipe in detail :)

1. stir fry the onions till lt. brow in oil seasoned with mustard and cumin
2. throw in the brinjals and cook for sometime.
3. Put the grated coconut and mix the contents.
4. Add all the spice powders 5. Add water and mix the contents well, cover and cook till done 6. Baby brinjal masala is ready to be served.
Baby brinjals 6-7 nos.( each cut into 4 pieces length wish,keep them dunked in turmeric water till you them in the kadhai)
1/2 of a coconut - grated
Onions - finely chopped
Mustard seeds - 1tsp
Cumin - 1 tsp
Turmeric powder - 1 tsp
Dry mango powder ( aamchur) - 1 tsp
Sambar powder - 3 tsps
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
salt to taste
Coriander leaves - 2 tbsp
Oil - 4 tsp
Heat oil in a kadhai and splutter mustard and cumin seeds
Add the chopped onions and fry till slightly brown.
Add the sliced brinjals( squeeze the water before you throw it into the kadhai) and fry for sometime.
Add the grated coconut and mix the contents in the kadhai well.
Cook for a few seconds.
Add salt, turmeric powder, aamchur powder, sambar powder, sugar, garam masala powder and again mix well.
Next add about 1 bowl of water, mix the contents well so that the brinjals are well coated with the powders and coconut.
Cover and cook till done with occassional stirring inbetween. ( when the brinjal masala is near to done check the spices and adjust accordingly).
Garnish with coriander leaves and serve hot with roti/rice.

Monday, October 26, 2009

Babycorn Paneer Jalfrazie

Hello dearies! it's feels really good to be back to the blogsphere. I missed bloggig a lot and all your yummy recipe posts too! Now that I'm back I'll try and be regular to all your blogs as much as possible. Talking about the relocating part, We have settled down well in the new house and have started inviting friends, relatives over for get togethers. It feels great to be back to where one belongs :) and I am enjoying it through and through.

This one being the first Diwali in our new house, we used it as an opportunity to meet up with the neighbours and introducing ourselves. All the neighbourhood families gave us a warm welcome and spent good amount of time with us. This Diwali was really a memorable one as we'd lit up the inside as well as the outside of the house with diyas. We had friends and realtives over during the evenings for tea and sweets. We had loads of fun bursting crackers too!

So, that was how I spent the last couple of weeks. Now coming to the recipe of the day- I made Babycorn Paneer Jalfrazie for dinner last night. This one had been in my "to do" list from a very long time. Here's the recipe read on.......
Dish: Babycorn Paneer Jalfrazie
Recipe courtesy: Tarla Dalal's book - Curries and Kadhis

6 nos, babycorn, cut into 4 lengthwise
1 cup paneer
1/4 cup sliced spring onion whites
1/4 cup sliced green capsicum
1/4 cup sliced red capsicum
1/4 cup sliced green capsicum
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander-cumin powder
1/2 cup sliced tomatoes
2 tbsp tomato puree
2 tbsp tomato-ketchup
1/4 cup chopped spring onion greens
2 tsp vinegar
1/2 tsp garam masala
1/4 tsp sugar
2 tbsp chopped coriander
2 tbsp oil
salt to taste
1. Heat oil in a pan and add spring onion whites and capsicums and saute for 2-3 minutes.
2. Add the baby corn, chilli powder, turmeric powder, coriander-cumin powder, tomatoes,
tomato puree, tomato ketchup, salt and saute on slow flame till the baby corn gets cooked.
3. Add the paneer, spring onion greens, vinegar, garam masala, sugar and toss lightly.
4. Garnish with coriander leaves and serve hot.