Paatra Leaves

Tasty dish with Colocaesia (Baby Yam) leaves.
Can be served as a Snack during with Tea or with Dal Rice during Lunch or Dinner.
This dish I learnt from my Gujju [Gujarati] friend when I was in Nashik.

Ingredients Needed:
1. Yam leaves - 7 to 8 (nicely washed and wiped)
2. Thick Tamarind Water - 2 tablespoons
3. Salt - to taste
4. Sugar - 1/2 tsp
5. Sesame Seeds - 2 tsp
6. Ajwain - 1/4 tsp (Omam)
7. Toor dal - 1/4 cup
8. Channa dal - 1/4 cup{Soak both dals for 1 hour and grind it without adding water. (Smooth paste)}
9. Dhania Powder (Coriander Powder) - 1/2 tsp
10. Garam Masala Powder less than - 1/4 tsp
11. Oil - 3 tablespoons

Method:
1. In grinded dal paste, add Salt, Sugar, Tamarind water, Coriander Powder,Garam Masala Powder andAjwain. Mix well and keep it aside.
2. Take Yam leaves, apply this paste thoroughly on back side of yam leaf.
3. Roll the leaves and keep it aside. ( Follow same procedure for other leaves)
4. Steam the Rolled leaves till done, Cool and Cut into small circles.
5. Heat Oil in a Pan/Kadai, add Sesame seeds and fry these Circles till golden brown in small flame.

=> Paatra Leaves - Crispy and Tasty - Do you agree? =>

Note:My friend's version is made with Gram flour, I substituted it with dals.

This is my Submission for JFI(Greens) hosted by Indira of Mahanandi

Dhokla

I tried Khaman Dhokla from Spice who loved me and it came out very well .
Thank you Trupti !!!! for sharing this recipe.

Kovakkai Fry

Kovaikkai {Ivy Gourd} Fry:
~ A Dry, Fry Curry.

Making of the Kovakkai Fry:-

Ingredients needed:
1. Kovaikkai 300 gms {Cut into lengthy pieces.}
2. Hing - little
3. Salt to taste
4. Turmeric Powder.
5. Oil 2 table spoons.

Ingredients for Making Curry powder:
1. Coriander Seeds - 2 table spoons.
2. Dry Red Chillies - 4 to 5 ( according to taste)
3. Channa dal (Kadalai Paruppu) - 1 tablespoon
4. Urad dal 1 table spoon
5. Grated Coconut 2 tablespoons
Fry the above in little make into powder.

For Seasoning:
Mustard and Curry Leaves.
1. Heat Oil in a Kadai, add Seasoning and add Kovaikkai pieces and fry for 3 minutes in
medium flame.
2. Sprinkle some water, close with lid and cook for another 2 more minutes.
3. Add Salt, Turmeric, Hing and mix well.
4. Fry vegetables till soft and add sprinkle curry powder generously .
5. Cook till the Vegetable is Coated with curry powder .
* Goes well with Rice and Rotis. *

Kovakka Fry

Ribbon Pakkoda

Ribbon pakkoda made with Rice and Besan flour mixed with Ghee/Butter and Spices.
Deep fried snack that can be stored for many days.

Ribbon Pakkoda

Ingredients Needed:
1. Rice flour 2-1/2 cups
2. Besan 1 cup
3. Salt to taste
4. Hing little
5. Chilli powder 1 tsp (according to taste)
6. Ghee or Butter 21/2 tsp
7. Oil for deep frying
8. Water to knead
Method:
1. In a bowl mix Rice flour, Besan, Salt, Hing, Chilli powder, Ghee, till resembles crumbs.
2. Sprinkle water and make a dough.
3. Apply Oil in Murukku press, put some dough and make pakkodas direct in hot oil.
4. When it is crisp take out , drain excess oil and store in air tight container.

# Hot Ribbon Pakkkoda is ready. #

Chidambaram Kothsu

Chidambaram Kothsu

Chidambaram [Tamil Nadu] is famous for the Nataraja Temple and also for Kothsu. In this Temple they serve this Kothsu with Samba rice.Kothsu is also best served with Arisi Upma, Dosa and Pongal.My version includes Onion and Brinjal.

Measure of Main Ingredients:
1. One big size brinjal or 4 medium size brinjals - Cut Lengthwise
2. Big Onion - 1
3. Tamarind - Lemon size - Soak in 1-1/2 cups of water and take out pulp.
4. Salt to taste
5. Curry leaves
6. Hing
7. Kothsu Powder 2 table spoons.
8. Oil 2 tablespoons.
9. Green Chilli 1
10. Jaggery little.

Measure of Ingredients for tempering:
1. Mustard seeds
2. Channa dal
3. Urad dal.

Measure of Ingredients for the Kothsu Powder:
1. Coriander seeds - 1 tsp
2. Channa dal - 1 tsp
3. Urad dal - 1/2 tsp
4. Dry red Chillies - 5
5. Grated Coconut - 2 tspsFry the above in little oil till good smell comes cool it and make a powder.

Making of the Kothsu:
1. Heat Oil and splutter Mustard seeds. Add Channa dal and Urad dal, when it becomes red addsliced Onion. Fry well till Onion goes brown.
2. Now add Brinjal pieces and Fry till it shrinks. Take out and keep aside.
3. In the same Kadai add Tamarind pulp and bring it to a boil.
4. When raw smell of Tamarind goes, add Slit Green Chilli, Fried Onion and Brinjal pieces,Salt, Hing and Curry leaves.
5. When Brinjal is almost cooked, add Kothsu powder.
6. Cook further for 5 minutes.

# Serve Hot with Arisi Upma or Ven Pongal. #

This is my Submission for RCI hosted by Lakshmi of http://veggiecuisine.blogspot.com/

Arisi Upma

Upma made with Rice Rawa.
Popular dish of Tanjore (Tamil Nadu) Distict.

Upma Rawa

Ingredients Needed:
1. Rice I cup washed, drained and dried in a Towel.
2. 2 tsp Toor dal
3. 1 tsp Cumin Seeds
4. 1/4 tsp Pepper.
With dried Rice add Dal, Cumin and Pepper and Dry grind to Rawa consistency.

Ingredients for Cooking Upma:
1. 2 tsp Coconut oil
2. 1 tsp Cooking oil
3. 1 tsp Mustard Seeds
4. 1/2 tsp Urad dal
5. 1/2 tsp Channa dal
6. 2 Sprigs Curry leaves
7. Green Chilli 2 Nos.
8. Dry Red Chillies 2
9. One small piece Ginger finely chopped
10. Grated Coconut 2 tblsp
11. Salt to taste
12. Hing.
13. Water to cook Upma (for 1 cup Rawa 2-1/2 cup Water)

Arisi Upma with Kothsu

Method:
1. Heat Oil in a pressure pan and add Mustard Seeds, Urad dal, Channa dal, Curry leaves,Green Chiilies, Red Chillies, chopped Ginger and Hing.
2. Pour water and add grated coconut.
3.When water starts boiling add Rice Rawa. Mix nicely.
4. Close with a lid with vent and cook in slow flame for 10 to 12 mins.

Hot and Spicy upma is ready.

Serve with any type of Kothsu, Chutney.

[*] Enjoy this Hot on a Cold or Rainy Day. [*]

This is my submission for RCI Hosted by Lakshmi of http://veggiecuisine.blogspot.com/

Bread Upma

Bread Upma

Upma is usually made of Sooji, Dhalia, or Semiya
I post now an Upma that is different.
It is Bread Upma.

Ingredients Needed
1. Bread Slices - 15 (White or Brown)
2. Curd - 2 Tbsp
3. Chilli Powder - According to taste
4. Turmeric Powder - 1/4 tsp
5. Garam Masala Powder - 1/4 tsp
6. Onions - 2 (Chopped lengthwise)
7. Tomato - 1 chopped finely
8. Grated Carrot - 1/2 cup
9. Fennel Seeds (Sombu) - 1/4 tsp
10. Grated Ginger - 1/4 tsp
11. Mustard Seeds - 1/2 tsp
12. Slit Green Chillies - 2
13. Cooking Oil - 3 to 4 Tablespoons
14. Salt - to taste

Method:
1. Cut Bread slices into bite size pieces.
2. In a large bowl, put curd, Salt, Chilli Powder, Turmeric Powder,Garam masala powder and mix well.
3. In that mixture add the bread pieces and marinate for about 20 minutes.
4. Take a Big sized Non-Stick Pan, Heat oil and temper with Mustard and Fennel Seeds.
5. Now Add Slit Green Chillies, Onion and fry till colour changes and then add Tomato pieces.
6. Cook this for 5 minutes in Medium flame, now goes grated Carrot, Marianted Bread Pieces,Grated Ginger and cook in slow flame for 20 minutes or till crisp.
7. Garnish with Coriander Leaves.

~ Stomach Filling Soft and Crunchy Bread Upma.~

Note:
1. Cashew Nuts can be added to give crunchy bites
2. Garnishing with Lemon juice is optional.
3. Before making Upma, 15 slices may look huge, but after cooking, it will be just fine for 3 servings.
4. Always use one day old bread for better result.

Pasta in Home Made Tomato Sauce

Sauce made of Tomato and cooked with Vegetables.

Ingredients for making Sauce:
1. Tomato - Fully ripe 3 nos.
2. Garlic - Finely chopped - 1 clove
3. Onions - Finely chopped - 1/4 cup
4. Tomato Sauce - 2 tablespoons.
5. Cinnamon Powder - 1/2 tsp
6. Nutmeg Powder - 1/4 tsp
7. Olive oil 3 tsp.8. Mixed herbs - 2 tsp [Parsley, Rosemary etc]
9. Bail leaves - Fresh or dried
10. Salt to taste
11. Sugar 1/2 tsp
12. Pepper Powder to taste

Method:
1. Boil the Tomatoes and remove its skin.
2. Blend this Tomato, Cinnamon Powder, Nutmeg Powder and keep it aside.
3. Heat Oil in a pan, add Garlic, fry for a minute and then add chopped Onion Pieces.
4. Cook Onion till transparent and then add blend Puree, Salt, Sugar.
5. Cook till it thickens, add Herbs Pepper Powder and Basil leaves.

Cooking Of Pasta:
1. Cook Pasta according to Instructions on pack.
2. Steam Vegetables (Carrot, Baby Corn) and cut them length wise.
3. Cut Green and Red Bell peppers into sticks.Slice Onions.
4. Heat 2 tsp of Oilve oil and Stir fry Bell peppers, Steamed vegetables, Onion Slices and fry for 2 minutes.
5. Add Home Made Tomato Sauce and Cooked pasta.

# Serve Hot and Garnish with Parmesan(Grated) Cheese. #

~ Home made items are tasty and Satisfying. ~

This is my entry for JHIVA (TOMATO) hosted by RP of Myworkshop

Tomato Sevai

Sevai (Type of Idiyappam) is a popular dish in South India.
Sevai makes an excellent tiffin.Sevai making is a long process that I save for another day.


Though I make this by myself, this time I used Ready made Rice Sevai.
Menu Today is flavoured with Tomato Masala.

Ingredients needed:
1. Rice Sevai - Half packet.
2. Tomato 3 (Chopped into pieces)
3. Onion 1 (Chopped finely)
4. Green Chillies 2 (according to taste)
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Handful of Green Peas

Ingredients for Tempering:
1. Oil 2 tsp
2. Mustard Seeds
3. Urad Dal
4. Channa dal
5. Cashew Nuts.
6. Curry Leaves

Method:
1. Cook Sevai according to Instructions and Keep it aside.
2. Heat oil in a kadai add tempering ingredients and fry chopped onions and green chillies.
3. Now goes the chopped Tomato, Salt, Hing and Turmeric, cook till it resembles Chutney.
4. Add Green peas, cooked Sevai and mix well.

Garnish with little lime/lemon juice.

~ Tomato Sevai - Ready in a Jiffy ~

Can be had without any side dish.

Tomato Sevai

Variations:- Coconut Sevai, Lemon Sevai, Curd Sevai, Sesame Sevai, etc.

This is My Submission for JFI#12 (Tomato) hosted by RP of My WorkShop

Malai (Cream) Cake

Another Eggless Cake from me.
Has Full cream and Soya Milk.

Measure of Main Ingredients:
1. Nestle Full Cream - 1 tin
2. Maida - 1 Cup
3. Sugar - 3/4 Cup
4. Baking Soda - 1 tsp
5. Baking Powder - 3/4 tsp
6. Vannila essence 1 tsp
7. Soya Milk 1/2 Cup
Method:
1. Beat Sugar and Cream together till Sugar dissolves.
2. Sieve Maida, Baking Powder, Baking Soda together and keep it aside.
3. Now, add Maida mixture 2 tablespoons, and 2tsp of Soya Milk.Follow the procedure till all the Maida consumed.
4. Dough should be in pouring consistency.
5. Bake in a preheated oven on 170° C for 20 mins and 150° C for another 20 minutes or till done.
* Malai Cake is Ready. *

Pan Fried PineApple

~ Easy breezy Dessert dish made out of Pineapple.~
Pineapple pieces are fried in butter and garnished withfried raisins and grated chocolate...

Ingredients needed:
1. Ripe Pineapple pieces round pieces.
2. Unsalted Butter - 2 Tbsp
3. Raisins - 3 Tbsp
4. Grated Chocolate
5. Sugar to coat Pineapple

Method:
1. In a Shallow frying pan Melt Butter .
2. Place the Sugar Coated Pineapple pieces in a pan.
3. Fry both sides till golden brown.
4. While frying put raisins in pan to fry.
5. Garnish with Fried Raisins and Grated Chocolate

* Cool Dish that is served Hot.*
This is My Submission for Maheshwari's AFAM (PineApple)

Vegetable Paratha

Whole Meal Paratha with Vegetables and Less Oil.
Lunch Box recipe.

My version is slightly different from Vineela's

vegetable Paratha

To make Dough:
1. Wheat flour 1 cup
2. Water to knead
3. Salt to taste
4. Oil 1 tsp

To make the Vegetable Stuffing:
1. Carrot 1/2 chopped
2. Boiled Potato 1
3. Cabbage 1/4 cup chopped
4. Cauli Flower 1/4 Cup
5. Onion 1 chopped finely
6. Coriander leaves
7. Coriander Powder 1/2 tsp
8. Red Chilli Powder 1 tsp or according to taste
9. Ginger Garlic Paste 1/4 tsp
10. Salt to taste
11. Oil 1 tsp

Vegetable Paratha Stuffing

Method:
1. Knead the Wheat flour and keep it aside for 30 minutes.
2. Steam all Vegetables and mash them.
3. Heat Oil in a Kadai add Chopped Onion, Ginger Garlic paste
and Saute for a minute.
4. Add the boiled Vegetables, Coriander, Red Chilli powder, Coriander Leaves
and Salt and Mix thoroughly.
5. Cool it and make Medium size balls.
6. Take kneaded Dough, Roll in to thick circle and keep the
filling and close it nicely without any gap.
7. Heat Tawa and shallow fry both sides applying Oil or Ghee and serve hot.
Have this Paratha with Pickle and/or Curd.

Vegetable Paratha

Note::
1. Whenever making a Stuffed Paratha, the kneaded dough should not be too thick.
2. Roll the dough with stuffing gently, to keep the Stuffing intact and to avoid coming out.
3. For more flavour, add Garam Masala powder to the Vegetables.

This is my Submission for Coffee's MBP (Lets Roll)

Onion Pakkoda

Good accompaniment for Tea
Besan and Sliced onion seasoned with Masala.
Deep fried.
Can be stored for a week.

Ingredients Needed:
1. Besan (kadalai Maavu) 1 cup
2. Green Chillies 2 finely chopped
3. Rice flour 1 tsp
4. Rawa 1 tsp
5. Onion lengthly chopped 1 cup
6. Ghee 2 tsp
7. Salt to taste
8. Red Chilli Powder to taste
9. Coriander and Curry Leaves
10. Cashew Nuts broken
11. Pinch of soda (optional)
12. Oil for deep frying
13. Water to knead.

Method:
1. In a mixing bowl, put Onion slices, Chopped Green Chillies, Coriander and Curry Leaves, Salt, Soda ,Cashew Nuts and Ghee.
2. Mix everything with hand and leave it aside for about 20 minutes.
3. Now, add Besan, Rice Flour, Rawa and mix thoroughly.
4. Need be, sprinkle some water.
5. Heat Oil in a kadai, roughly make small fritters and deep fry in oil.
6. Drain out excess oil and store in an air tight container.

Onion Pakkoda

Note:-For Crispier Pakkoda add 2 tsp of hot oil to the dough.

Banana Muffins

My Son had asked me to try out Muffins for a weekend.
It had been awhile that I had used my newly bought Oven.[now few months old]
This Recipe was given by a friend. Thanks to her and I share my Banana Muffins with you all.

Measure:-
1. Banana 2 - Fully Ripe
2. Plain Flour - 1 cup
3. Baking Soda - 1/2 tsp
4. Baking Powder - 3/4 tsp
5. Sugar Powder - 6 Tblsp
6. Honey - 2 table spoons
7. Cinnamon Powder - 1/2 tsp
8. Butter - 3 to 4 tablespoons
9. Pinch of Salt
10. Vanilla Extract - few drops

Method:
1. In a vessel take Butter, Honey, Vanilla extract and Melt it and keep it aside
2. In another bowl, mash Bananas and add Melted Butter Mixture.
3. Sift the Flour, Baking Powder, Baking Soda, Cinnamon Powder, Sugar Powder together and keep it aside.
4. Mix this Flour with the Mashed Bananas and the Butter mixture and gently mix all these with wooden spatula.
5. Preheat the Oven 180° C.6. Put the paper cups in the Muffin Pan and fill them about 2/3rds and Bake at 180° C for about 25 mins or till done.


~ * ~ Tempting Banana Muffins are Ready ~ * ~

Note:1. Sprinkle some Almond or Walnut bits to make this more interesting.

Kadappa (Potato Moong Dal Kurma)

Kadappa is a Kurma served for Idlis in Tanjore (TN).
Don't ask me why it is named after a place in Andhra. :-)
I learnt this from my Friend Ms.B. Thanks to her.

Kadappa Served with Idiyappam

Ingredients Needed:
1. Potatoes - 3 (boiled)
2. Onion - 2 (Sliced length wise)
3. Tomato - 1/2 (Chopped Finely)
4. Cooked and Mashed Moong Dal - 1/4 cup
5. Garlic Pods - 2
6. Salt - to taste
7. Green Chillies - 3 or according to taste
8. Water - 1/2 to 3/4 cup

Ingredients for Kadappa

Ingredients for Grinding:
1. Grated Coconut - 1/4 cup
2. Khus-Khus - 1 tsp
3. Green Chilli - 1 from the above
4. Coriander Powder 1/2 tsp

Ingredients for Kadappa

Ingredients for Tempering:
1. Cinnamon stick - 1 small piece
2. Bay leaf - 1
3. Cloves - 2
4. Oil - 2 or 3 tsp
5. Curry leaves

For Garnishing:
1. Coriander Leaves
2. Lime/Lemon Juice (according to taste)

Kadappa

Method:
1. Heat Oil in a Pan/Kadai and add tempering items.
2. Fry Chopped Onion, Slit Green Chillies, Garlic pods cut into small pieces till light brown colour.
3. Add chopped Tomatoes and cook till oil separates.
4. Now, take out 1 or 2 chillies from the Kadai for grinding.
5. Now goes the boiled Potato pieces, Mashed Moong Dal, Grinded Paste, Salt and Cook for a few minutes.
6. Add water and bring this to boil for another 8 minutes in medium flame. (It should be watery)7. Garnish with Coriander Leaves and Lime/Lemon Juice.

~ Serve Hot with Idlis, Idiyappam, Dosa, Chappati etc. ~

This is my submission for JFI#11 (Potatao) hosted by Vaishali of Happy Burp

Spicy Vegetable (Potato) Puff

Sold in Bakeries Indiawide.
Uniquely Tasty.
Goes well with an Evening Tea.

This is My submission for JFI#11(Potato) hosted by Vaishali of Happy Burp

Measure 1: Ingredients
1. Puff Pastry (I used the locally available Sunshine Puff Pastry)
2. Melted Butter 1 tsp

Measure 2: For Stuffing
1. Potatoes - 2
2. Beet Root - 1/2
3. Green peas - 1/4 cup (Frozen)
4. Ginger and Green Chilli paste - 1 tsp
5. Garam Masala - 1/2 tsp
6. Salt - To taste
7. Lime Juice - 1/4 tsp
8. Onion Finely chopped - 1 (Optional)
9. Oil - 1 tsp

Method:
1. Boil Potatoes, Beetroot and Peas. Mash them well and keep aside.
2. Heat Oil in a pan, add Chopped Onions, Ginger & Green Chilli paste and fry well.
3. Add Mashed Potatoes, Beetroot and Peas and cook for a few minutes.
4. Sprinkle Garam Masala and Lime juice.
5. Thaw Puff Pastry and roll it to a rectangle of 1/2 inch thickness.
6. Put the filling inside and close. Seal this with water.
7. Refrigerate these for about 30 minutes.
8. Bake in a Pre-heated Oven for 25 minutes in 180° C.
9. Before baking bursh slightly with melted butter.

*/* Are you Ready for the Hot and Crispy Veg Puff ? */*

Note:-1. If you have rolled the Puff Pastry into a Square, fold them diagonally.

Spicy Vegetable Puff

Moong Dal Sambar (Passi Paruppu Sambar)

Paasi Paruppu Sambar (Payatham Paruppu Sambar) Moong Dal Sambar
[] Easy way of Making Sambar.
[] Goes well with tiffins like Idli, Dosa,Upma, Sevai.
[] Tastes Great

Moong Dal Sambar

Ingredients Needed:
1. Moong Dal 1/2 cup
2. Green Chillies 2
3. Pearl Onions 10
4. Hing
5. Turmeric Powder
6. Sambar Powder - 1 tsp
7. Tamarind water 1/4 cup
8. Tomatoes 2
9. Vegetables - Drum Stick, Brinjal, Carrot, Potato - One or in a Combine.
10. Salt to taste.
11. Fenugreek Seeds 1/4 tsp

For Tempering:
1. Mustard seeds
2. Curry Leaves

Method:
1. Pressure cook Dal by adding Green Chillies, Turmeric, Tomatoes and Fenugreek seeds. Mash them nicely and keep it aside.
2. Heat Oil in a Kadai or Pan, add Mustard seeds and Curry leaves, then add Onion and fry well.
3. Add remaining Vegetables and fry for a minute.
4. Now goes Tamarind Water, Sambar Powder and Hing.
5. Cook till the raw smell goes from Tamarind, now add mashed dal and 1/2 cup water and bring it to a boil.
6. Garnish with Coriander leaves.

=X= Serve Hot. =X=

Vazhappoo Vadai

Banana Flower is used very minimally used in Indian Dishes.
This is a Traditional and Kids friendly Dish.

/- Traditional South Indian Vada..
/- Lots of Fibre

Measure:
1. Cleaned, Chopped and Steamed {Banana Flower} Vazhapoo 1 cup
2. Toor dal 1 cup
3. Channa dal 1/4 cup (Soak separately)
4. Green Chillies
5. Red Chillies to taste
6. Salt to taste
7. Cumin Seeds 1/2 tsp
8. Curry leaves
9. Chopped small onions 4 Nos.
10. Chopped coriander leaves handful Method:
1. Soak Toor dal for 1 hour and grind it along with Green chillies, Red chillies, Salt and Cumin seeds in coarse consistency.
2. Add Curry leaves, Soaked Channa Dal, Steamed Vazhapoo, Chopped onion, Coriander leaves and mix thoroughly.
3. Check for salt.
4. Heat Oil in a kadai, make vada and deep fry in oil till golden brown and crisp.
\- Tea Time Snack
\- Different healthy vada.
My version is a little different from Sudha's.
Note:-
1. For a Best taste use small Onions (shallots). Big Red onions can also be used.
2. For a different taste, Fennel seeds (Saunf) can be added.
3. Instead of Steaming, you can keep the flower in Boiled water+Turmeric poweder for about 5 mins. Then Drain the water and use.

This is My sumbission for Coffee's MBP

BlueBerry Muffins

I made Blueberry Muffins using ready to make pack. I used Natural Egg replacer.

Blue Berry Muffinfs

Stuffed Brinjal

Stuffed Brinjal

Stuffed Brinjal in South Indaian Taste

Ingredients Needed
1. Small violet brinjals 15
2. Oil 3 table spoons
3. Mustard seeds
4. Curry leaves.

Ingredients for Masala Powder
1. Channa dal 3 tablespoons
2. Dhania Seeds (coriander) 4 tablespoons.
3. Red dried Chillies 10 to 12
4. Tamarind small Gooseberry size
5. Salt to taste
6. Grated Coconut 3 tsp
7. Oil 1 tsp

Method:
1. Fry the above ingredients separately and powder it with salt and Hing.
2. Slit Brinjal in to 6 parts (it gets cooked nicely) from down.
3. Stuff the Masala powder in these brinjals.
4. After Stuffing all brinjals, just steam for 3 minutes. [Steam cooking will make the masala stick well to the brinjal.]
5. Heat oil in a kadai splutter mustard seeds and then add steamed brinjals. Mix once and close with the plate.
6. Stir once a while in between.

Serve with Hot Rice and Melted Ghee.

Chickpeas Khadi

Chickpeas Golden Khadi

I made this following Priya's [Sugar and Spices.]
I added Ginger, Green chilli paste and Fenugreek seeds while tempering to suit my taste.
Here goes my version of this recipe.

Ingredients Needed:
1. Curds - 1 cup
2. Turmeric Powder - 1/2 tsp
3. Chilli Powder - 1/2 tsp
4. Ginger Chilli Paste - 1/2 tsp
5. Salt to taste
6. Cooked Chick peas - 1 cup
7. Dhaniya Powder - 1/4 tsp
8. Hing
9. Garam Masala Powder - 1/4 tsp
10. Besan - 2 table spoons

For tempering
1. Mustard seeds
2. Dry red Chillies
3. Fenugreek Seeds
4. Curry leaves
5. Coriander leaves for Garnishing.

Method:
1. Take curds in a bowl and add Chilli powder, Dhaniya powder, Garam Masala Powder, Salt, Ginger Chilli paste, Besan and Hing. Mix well and keep it aside.
2. Heat Oil in the pan, splutter Mustard seeds, Curry leaves, Methi seeds, Dry red Chillies andpour in the Curd mixture.
3. Add cooked Chick pea and cook in slow fire for 15 minutes.
Garnish with Coriander and serve hot with Roti/ Rice.

Thank You Priya - Sugar and Spice for this Excellent Recipe that was enjoyed by all in my family.