Monday, June 18, 2007

Brinjal Rasavangi Koottu

Rasavangi is a type of Kootu [Stew] made with Brinjal or White Pumpkin.
This can be a Main dish or a Side dish.
Brinjal Rasavangi is tangier and goes well with any Thuvayal [Chutney] Rice.

Ingredients Needed:
1. Brinjal or White Pumpkin Pieces 2 cups
2. Cooked Toor dal 1/4 cup
3. Tamarind water 1/4 cup
4. Fried Channa dal 2 tablespoons
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Rasam Powder 1 1/2 tsp
9. Jagggery very little
Ingredients for Masala Paste
1. Coriander seeds 2 tsps
2. Grated Coconut 2 tsps
3. Dry Red Chillies (According to taste)
4. Raw Rice 1/4 tsp

Fry the above in little oil till golden brown, cool and grind into paste

Ingredients for Tempering
1. Mustard Seeds
2. Curry Leaves
3. Oil 2 tsp
1. Heat Oil in a pan/kadai. Fry Channa dal till golden brown and keep it aside.
2. In same oil temper Mustard seeds, Curry leaves and add Brinjal pieces.
3. Fry for a few minutes then add Turmeric Powder, Hing, Salt, Tamarind Water, Rasam Powder, Fried Channa dal (kadalai paruppu) and cook till brinjals become soft.
4. Now goes, Masala Paste, Cooked dal, Jaggery and little water, if need be.
5. Cook till nice aroma comes from this gravy. (Frequent stirring is needed otherwise the curry will stick into pan)

Rasavangi with Brinjal# Enjoy the Brinjal Rasavangi Hot. #

NB = Taking a blogging break for 6 weeks.

This is my Submission for JFI (Brinjal) Hosted by Ghar ka Khana

Sunday, June 03, 2007

Vegetable Curd Kurma

This is my version of Curd Kurma from Neeta Mehta's Cook book.
Have added few more ingredients to adjust to my taste

Vegetable Curd Kurma
Ingredients Needed:
1. Potato Cubes - 1/2 cup
2. Cauliflower Florets - 1/4 cup
3. Carrot Cut into Chunks - 1/4 cup
4. Peas - 1/4 cup
5. Pearl beans - 6
6. Capsicum - 1/2 (Green) (fry in oil and keep it aside)
7. Paneer - 10 to 12 pieces(Fry in oil and keep it aside)
8. Finely Chopped Onion - 1/2 cup
9. Oil - 2 tablespoons.
10. Elaichi, Bay leaf

Ingredients For Grinding into Paste
1. Grated Coconut - 2 tsp
2. Cashew Nuts - 5 Nos
3. Khus-Khus - 1/2 tsp
4. Dhania Powder - 1/2 tsp
5. Turmeric Powder - 1/4 tsp
6. Ginger and Garlic
7. Fennel (Sombu) - few
8. Curds - 1/2 cup
9. Garam Masala Powder - 1 tsp
10. Red Chilli Powder - According to taste
Grind the above items adding Curd into fine paste.

Making of the Kurma.
1. Boil Vegetables and Keep it aside (Adding Little salt)
2. Heat Oil in a Kadai, add Elaichi and Bay leaf.
3. Add onions and fry till golden brown.
4. Now add the grinded Masala and Cook till oil separates.
5. Now goes, Cooked Vegetables, Fried Paneer, and 1/2 cup of water.
6. Cook till nice aroma comes, before removing from fire, add fried capsicum pieces.Garnish with Coriander Leaves

{~} Serve Hot with Rotis. {~}