Ennai Katarikai (Spicy Oily Brinjal)

Hi... I made Ennai Katarikai Kozhambhu... It is my ONLY resort when I am out of Sambar Powder to make Sambar or Vettai Kozhambhu...

Ingredients:

Small Brinjal - 8 to 9
Tamarind Water - 1/3 cup
Turmeric powder - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 to 12
Asafoetida - a generous pinch
Salt to taste
Jaggery (grated) - 2 tsp
Gingelly Oil - 4 tblsp + 1 tsp

To roast & grind:
Urad Dal - 2 tsp
Toor Dal - 2 tsp
Channa Dall - 2 tsp
Dhania - 4 tsp
Dry Red Chillies - 5 to 6


Method:

1. Heat 1 tsp Oil in a Kadai, add allingredients in "To roast & grind". Roast it till it changes color to light brown & grind it to powder.
2. Cut the stem of brinjal & make a slit till half on top to stuff the roasted powder.
3. Heat balance Oil in Kadai & shallow fry the stuff brinjals & keep them aside.
4. In the same Oil, add Mustard seeds, curry leaves, turmeric powder, asafoetida, salt and 2 tblsp of roasted powder.
5. Add Tamarind water and let it boil
6. Add shallow fried brinjals to it & let it simmer for 10 mins till the oil separates
7. Add Jaggery & just give a quick stir

Tips:

• Serve Hot with steamed rice
• You can add water if the gravy is too thick
• You can use the left over roasted powder for orka or potato curry

 

Sweet Lemon Pickle - No Oil

How many of us would like to have pickles but with no oil. Or when we adults have pickles & kids insist having pickles.. Here is a way to give kids sweet home made lemon pickle. :)

Ingredients:

 

Lemons - 8 pcs cut into 8 pieces each

Roasted methi powder - 1 tsp

Red Chilli Powder - 2 tsp

Salt - to taste

Turmeric Powder - 1/2 tsp

Asafoetida - 1/2 tsp

Sugar - 1 cup or more (depending on the sweetness)

 

 

Method:

1. Mix all the above ingredients in a steel box, cover it tighlty & pressure cook it for 5 to 6 whistles.
2. Let it cool. Taste the pickle. If you find a bit bitter, you can add more sugar and salt.
3. You need to keep it in air tight container for a week before use. Keep it in cool & dry place. Mix it with a cleam & dry spoon. 

Tips:

• Goes well with Masala Kulchas or Paranthas
• Very popular pickle amongst kids
• If stored in cool & dry place, it will last for a year !

Creamy Baby Corn Curry

Hi.. Today I made Baby Corn Curry with Cream.. A perfect side dish for Rotis/Paranthas or Steamed Rice...

 

 

Ingredients:

Baby Corn - Half a dozen
Onion - 1 medium size sliced
Carrot - 1 julienned
Capsicum - 1 julienned
Cream -  3 to 4 tbsp
Jeera - 1 tblsp
Turmeric Powder -  1 tsp
Red Chilli Powder - 1.5 tsp
Coriander Powder - 2 tsp
Garam Masala - 1.5 tsp
Kasoori Methi - 1 tbsp
Oil - 2 tbsp
Salt to taste
Coriander for garnish

To Grind:

Soaked Cashews (in water) - 2 tblsp
Tomato - 2 medium size
Ginger - 1/2 inch (optional)

Method:

1. Make fine paste of the ingredients mentioned in "To Grind"
2. Head Oil in a Kadai, Add Jeera.
3. Add Baby Corn Sliced, Onion, Carrots & cook for 5 mins with closed lid till the carrots & baby corn become tender.
4. Add Capsicum, Turmeric powder, Red chilli powder, Coriander Powder and Garam Masala and Saute for 2 mins
5. Add salt & Tomato - Cashew paste and cook for 5 mins
6. Add Cream & crushed Kasoori Methi & bring the Gravy to a boil
7. Garnish with chopped Coriander

Tips:

• You can add milk instead of water if the gravy is too thick. It adds to the flavor
• It tastes best with Phulkas

 

Instant Mango Pickle: Mid-Week Crisis

Today I was in no mood to cook.. But I had to make something which is loved by all..

Then I had a raw mango in my fridge.. Instantly thought of preparing a pickle which my family's all time favorite.



Ingredients:

Raw Mango - 1
Turmeric Powder - 1 tsp
Red Chilli Powder - 2 to 3 tsp (depending upon how spicy you want)
Asafoetida Powder - a generous pinch
Salt - to taste
Mustard seeds (Raai) - 1/2 tblsp
Gingelly Oil - 5 tblsp

To Roast & Grind:

Fenugreek seeds (Methi Dana) - 1/2 tsp
Mustard seeds (Raai) - 1/2 tblsp


Method:

1. Dry roast in a Kadai & grind to powder under "To Roast & Grind"
2. Finely chop Raw Mango in small pieces.
3. Add Turmeric, Red Chilli , Asafoetida, and Salt. Mix Well
4. Add the roasted powder as well
5. Heat Oil in a small Kadai till it smokes, then add Mustard seeds and let it splutter for 2 secs
6. Add that heated Oil to the spices mixed Mango.
7. Mix well & let it sit for 1 to 2 hrs

Tips:

• You can keep this pickle for 1 week if kept in refridgerator
• Goes very well with Aloo Parantha & Curd Rice

 

Baked Baby Potatoes - Desi Style: An Adventurous Sunday

Today was an adventurous day, my husband lost his cell phone.. We were not upset that the phone was lost.. We were sad coz all pics of my dear daughter from the time she was born were in that phone. However, to cheer up my husband (as he is a foodie too) I prepared Baked Baby Potatoes - Desi Style

Ingredients:

Baby potatoes - 1/2 kg (boiled n peeled)

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Jeera powder - 1 tsp

Dhania powder - 1 tsp

Salt to taste

Kasoori Methi - 2 tsp

Oil (olive or groundnut) - 2 tblsp

Method:

1. Pre heat oven for 10 mins at 200 degrees.
2. Mix all the above ingredients in a big bowl.
3. Spread the potatoes in aluminum foil on a baking tray
4. Bake the potatoes for 20 to 25 mins till the outer surface is crispy.
5. Serve hot with mint chutney or tomato sauce

Tips:

• You can sprinkle some chaat masala at the time of serving to give a tangy taste.
• Prick the baby potatoes with toothpick before baking so that the flavor is retained
• Serve with toothpicks while serving as a starter. (Proves to be less messy) :-)

My husband loved it :) And you know what.. We got a call from an unknown no. saying that they found my husband's phone... wanted to keep the phone as it was an expensive one.. but the guy saw my daughter's pics in the phone & couldn't resist calling us...

Lucky Sunday... Lucky Parents... and above all... Lucky Recipe.... :)

About Me

About Me :

 Hi, I am Uma (A true combo of Working homemaker)... Working in a private firm.. Yet I love cooking. Instead you can say i am passionate about cooking. I never realised that i was a good cook unless my husband told me. My definition of a good cook is a person loves eating food will surely have some innet skills to cook as well.

 

I am starting this blog in the hope that it will help loads & loads of working women as well as homemaker who want to make their daily food a delight.

 

I am basically a TamBram, brought up in Bhopal (M.P.), married to a TeluguBram for last four years and currently in Hyderabad.. So to say a complete mix of north & south indian cuisine.

 

Let's hope that you will enjoy reading & making the recipes I post.... Please feel free to write to me any suggestions, comments, queries, etc, to email uma.kalyani@gmail.com.

 

Happy Cooking :)