Stuffed Brinjal Curry/Kura

Tags

Andhra Cuisine, Curries, gutti vankaya kura, Indian, south indian

It’s been while since I have blogged……!

Below is a very popular dish which is prepared in Andhra Pradesh (Gutti Vankaya), have given twist of my own….to that…..! The color is largely depends on whether we dry roast it or not……..if we dry roast the masala it comes out in bit darker gravy and if we don’t it comes out as per the ingredients

Stuffed Brinjal Curry

Ingredients:

For Masala:

• Ground nuts – 1 handful
• Sesame Seeds – 2 tsps
• Coriander Seeds – 2 Tbl Spoons
• Channa Dal – 2 tsps
• Jeera – 1 tsp
• Ginger Garlic Paste – 1 Tbl Spoon
• Onion – 2 nos (Medium sized)
• Fresh Coconut Scrapped – 2 Tbl Spoon
• Clove – 1 nos
• Cinanmon
• Red chilies – 3 nos ( One Can use Badigye for color)
• Baby Brinjals – 250 Gms ( 6 to 7 Nos)
• Coriander Sprigs for Garnishing

Dry Ingredients:

• Garam Masala – 1 Tsp
• Coriander Powder – 2 Tbl Spoons

Seaosning/Tadka:

• Mustard – 2 tsps
• Jeera – 2 tsps
• Curry Leaves – 2 sprigs
• Oil – 2 tsps

Method:

1. Put all the above ingredients except for the brinjals, one onion and grind the rest of it together into coarse paste by adding a little water into it.
2. Wash and cut brinjals with one end of the brinjal and the stalk leaving intact.
3. Keep them immersed in salted water till you use.
4. Take pan and put mustard, jeera and curry leaves in oil and let the mustard crackle put the onions and fry for while
5. Then put the brinjals in and fry them till they are half done.
6. Put the ground masala in and add some water and let the mixture simmer for a while till the water  evaporates.
7. Add the dry masala and allow the mixture to simmer till the raw smell of the masalas go away.
8. Garnish with coriander leaves and serve, this dish can be served with chapattis / roti / white rice.

Enjoy this is one of my all time favorite dish, which my mom used to make.

Vegan Chocolate Avocado Cupcakes

Tags

Avacado, Cakes, Cupcakes, Eggless Cakes., Pastry, Vegan

The idea of using Avocado in cakes was appealing as it would rule out using butter and eggs many times. Although the avocados have a pretty neutral flavour and they are beautifully buttery, I still was figuring how do I make these. Then one day I bought a small avocado and made these beautiful little cupcakes…….as my wife was craving to have chocolate cake this gave me an idea of to make an cup cake.

Actullay wanted to cupcake with runny inside, but went for plain cupcake as this was my first with avacoda.

Preparation time: 15 minutes | Cooking time: 30 minutes | Makes up to 10 to 12 cupcakes

Ingredients:

• 1 1/2 cups of all-purpose flour (maida)
• 3 tbsp of cocoa powder
• 1/4 tsp of salt
• 1 tsp of baking powder
• 1 tsp of baking soda
• 1 cup of sugar (powdered)
• 2 tbsp of vegetable oil
• 1/4 cup of chopped avocado
• 1 cup of water
• 1 tbsp of white vinegar
• 1 tsp of vanilla extract

Method:

1. Chop the avocado and add to a blender along with the oil, water, vanilla extract, white vinegar, and blitz this to smooth paste.
2. Sift the flour, cocoa, baking soda, baking powder, and salt together in a bowl, then gently mix both the dry and wet ingredients together until we don’t find traces of any dry mixture in the bowl.
3. Tip the mixture into cupcakes molds with cup cake liners, put this into a preheated oven @ 180 Degrees C for about 20 to 25 minutes or until a toothpick inserted into the a cupcake comes out with drycrumbs.
4. This can be topped with strawberry and plain vanilla frosting.

Yam Curry – Chettinad Style

Tags

Curries, Curry, Indian, Kuzhambu, south indian, South Indian Cuisine, Yam

Yam is the common name for a plant species that form edible tubers.

The true yam is a versatile vegetable. It can be barbecued, roasted, fried, grilled, boiled, baked, smoked and when grated it is processed into a dessert recipe. Creamy or firm when cooked, yams have an earthy, hardy taste and usually a minimal amount of sweetness.

Simple yam curry with a sprinkle of fresh coconut is a comfort food with rasam-rice or Sambar rice. I made this along with Buttermilk Stew.

The Chettinad style is slightly spicier and more fragrant because of use of fennel seeds. Today I would like to put up Yam curry – a simple recipe ! Vetted by my daughter as wonderful taste…..!

Time for  Preparation: 15 Minutes  How long it takes: 45 minutes, Number of servings: 5-6

Ingredients
250 grams yam, skinned and cut into roughly into cubes
1/2 tsp salt
Pinch of turmeric powder
1/2-1 tsp red chilli powder
1 tsp of coriander powder
1/2 tsp salt
2-3 tsp of desiccated coconut ( One can also use Fresh)
Handful of mint leaves (optional)

For Tempering:
2 tsp oil
Pinch of asafoetida
2 sprigs curry leaves
3 dried red chillies, broken
1/2 tsp mustard seeds
1/2 tsp fennel seeds
2 tsp chana dal
1 tsp udad dal

Directions:

In a vessel (Microwave safe bowl), place 2 cups of water with 1/2 tsp salt and pinch of turmeric powder add the cubed yam to this, cover with a lid, leaving a small opening for the steam to escape, microwave it in micro high 800 for 7 to 8 minutes,  check to see when it is nearly tender.

Remove this in a colander and to drain well. Meanwhile, prepare the tempering. Heat the oil in a non stick kadai. Add all tempering ingredients one after the other, and stir on medium flame till the udad dal and chana dal turn golden brown.

To this add the drained yam cubes toss couple of times, and then red chilli powder, coriander powder toss gently and to this add coconut and mint leaves. Toss gently to coat well on a low flame, let this crisp up a bit. One see from the picture above….!

This goes very well with white rice or chappatti.

Tomato Sambhar

Tags

Rice, sambhar, south indian, tamarind, thakkali sambar, tomato sambhar

Tomato is also known as Thakkali in Tamil a very nutritious vegetable. This vegetable is used in various dishes in India and more so in lentil based dishes. This is used as an souring agent.

Thakkali (tomato) sambar is an unique variation to the lentil based traditional sambhar recipe. This thakkali or tomato sambhar has the tomato puree seasoned or one can also make it diced tomato, with mustard seeds, chillies and curry leaves and best served with rice.

Preparation time: 15 Mins | Cooking Time: 30 Mins

Ingredients

• 4 to 6 big sized tomatoes
• 2 to 3 Onions
• 1 cup toovar (arhar) dal
• A pinch of asafoetida (hing)
• 1/2 tsp turmeric powder (haldi)
• 2 tbsp sambaar powder
• 1 Lemon Sized Tamarind
• 2 Green Chillies
• 1 tsp Jaggery

For Seasoning:

• 1/2 tsp mustard seeds ( rai / sarson)
• few curry leaves (kadi patta)
• 1/2 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 1 whole dry kashmiri red chillies deseeded and broken up
• 4 to 6 tbsp oil

Method

• Pressure cook the thuvar dal with 3 cups of water, turmeric powder & Asafoetida powder till soft (For about 15 mins – on low flame after the first whistle).
• Dice the tomatoes and onions & keep.
• Mix tamarind in hot water and keep it aside and then separate the pulp and keep.
• Once the Dhal is cooked remove from heat & leave to depressurize – mash well –keep  it aside
• Take a vessel heat the oil kept for seasoning – when hot add the mustard seeds, cumin seeds, fenugreek seeds, dry chillies,curry leaves, when mustard seeds crackle add the diced Onions when the onions are transparent add the diced tomatoes cook till its well cooked and starts leaving oil from sides.
• Add the mashed dhal, Tamarind Pulp, Jaggery, sambar powder & 2-3 cups of water mix well.
• Let it bubble nicely till sambar thickness is achieved and the tamarind losses its sourness.
• Remove and garnish with chopped coriander.

A Nice Accompaniment with rice.

For South Indian Catering Enquries please contact on tisyacatering@gmail.com or call 9320068837.

For Cakes and Cup Cakes please contact on cupcakesnmoi@gmail.com or call 9320068837.

Scrambled Egg – Chef Heston Blumenthal Style

Tags

Breakfast, Continental, Eggs, Scrambled Eggs.

Was watching Master Chef Australia, happened to see the scrambled egg made by Chef Heston Blumenthal, was interesting method, so tried this last weekend for Diwali.

Scrambled Egg is a simple and a classic dish, very widely eaten for breakfast. In this method double boiler is used similar to method used for making chocolate.

Scrambled Egg
Preparation Time: 5 Minutes | Cooking Time: 25 Minutes

Ingredients:
4 Eggs
2 Tbsp Butter
1/4 cup Milk
1/4 cup Cream
Pepper and Salt to Taste

Method:

Take a Sauce pan put some water and bring it boil, take another sauce pan/glass bowl put all the above ingredients expect pepper and salt, which are to be put at the last.

As the water comes to boil, put the bowl with the ingredients  on top of the bowl with water and start stirring. This procedure is bit time consuming one, but worthwhile for the outcome.

Just keep stirring till the whole thing comes to together like a soft paste or semi solid state, if you want to more solid keep it for some more time.

You can serve it with bread or chapati

For South Indian Catering Enquries please contact on tisyacatering@gmail.com or call 9320068837

For Cakes and Cup Cakes please contact on cupcakesnmoi@gmail.com or call 9320068837

Kanchipuram idli

Tags

Idli, Idli and Chutney, Kanchipuram idli, South Indian Cuisine, Tamil Nadu

Kanchipuram idli Recipe | Idli

As I began my culinary journey trying new and different food, came across this variety of Idli which I have never seen or tried. Tried out this variety and it was brilliant outcome and my daughter and my wife both liked it.

Kanchipuram Idlis are idlis which are mildly spiced with pepper, cumin and dry ginger or dry ginger powder, which makes the Idli taste unique and delicious. These are originally / traditionally steamed in jack fruit leaves.

Ingredients:

• 2 cups of Raw Rice/Idli Rice (or Idli Rava)
• 1 cup white whole Urad dal, 2 tbsp Chana dal
• 1/2 cup of fresh Curd
• 4 to 5 Curry leaves,roughly chopped
• 1 tsp chopped fresh Ginger (or one could substitute with Ginger powder)
• 1 tsp whole Black Pepper corns
• 2 tsp Cumin seeds, 2 tbsp melted hot Ghee
• 2 tbsp Oil
• 1/4 tsp Cooking Soda
• Salt to taste

Method:

• Soak rice and urad dal separately for 3-4 hrs or if one is using Idli rava you can soak just 1 hr before grinding.
• Wash urad dal and grind to fins batter in the grinder and keep it aside.
• Now grind the idli rice to a slight coarse batter, the consistency of batter should be like slight rawa textured batter. Let the batter be thick and do not add much water during grinding.
• Now add this to ground urad dal batter and mix well and add enough salt and let it ferment for 12 hrs.
• Soak chana dal for 2 hrs and drain them and keep them ready.
• Add beaten curds, cumin seeds, pepper corns, chopped fresh ginger , torn curry leaves and chana dal to the batter and mix well.
• Add hot ghee, oil and cooking soda to the batter and mix well.
• Grease a flat deep container or idli plates with ghee or oil and pour batter up to 3/4th of its depth and steam it for 15-20 mins.
• Let the Idli rest in the steamer/cooker for 5 mins before we can unmold the idli.
• Run a sharp knife around the edges and try to unmold the idli carefully.
• Cut it into wedges for ease of serving and eating.

Serve the idli hot with Coconut Chutney.

Iyengar bakery Kara biscuits

Iyengar bakery Kara biscuits.

Iyengar bakery Kara biscuits

Tags

Baked, Bakery, Biscuits, Confectioneries, Cookies, Iyengar Bakery

Being bought up in Bangalore, Iyengar Bakery is a very important part of the landscape: the fresh aroma/fragrance of the baked bread, Dil Kush, Dil Pasand, Bread Toast (vegetable) and various other bakery foods, its nostalgic ! This post is about the Kara Biscuits they bake it very good like snack with tea and coffee. Below is my version of this, enjoy this savoury snack.

Preparation Time: 35 Mins | Cooling Time: 25 Mins

 

Ingredients:

2 Cups: All purpose flour
1/3 Cups:  Butter
4 Tsp: Sugar (Powdered)
1 Tsp: Salt
2nos: Green chillies (can adjust up to 4 as per taste)
3 Tsp: Coriander leaves
2 Tbsp: Yoghurt/Curd

Method:

1. Beat sugar and butter together until soft and fluffy.
2. Add 1 tbsp of yoghurt to this and mix well.
3. Mix the all purpose flour and salt together. Add chopped green chillies and coriander leaves.
4. Add the wet ingredients to the flour and start kneading.You may need to use your hands for this. Add another tablespoon of yoghurt and knead well. The dough will be really stiff and that is what we want.
5. Roll the dough to 1/4 inch thickness and cut into desired shapes.
6. Line a baking tray with parchment paper and bake them at 162 C for around 25 minutes.

Note: There will not be any color change in the cookies. Also they will retain the original shape after baking.i.e they will not expand like other cookies.

Guava Mocktail (Chatpata)

Tags

Beverages, Drinks, Guava Mocktail, Mocktail

Guava Mocktail is a cool and refreshing lend of guava pulp and orange juice lemonade with a dash of lemon juice and sugar syrup. A drink which children and elders will …cherish and enjoy !

Preparation Time: 15 Mins | Cooling Time: 30 Mins

Ingredients:
200 ml: Guava Juice
50 Ml: Orange Juice
Dash of Lemonade
Sugar Syrup (depends on the sweetness required)A pinch of chilli powder

Method:
Mix all the above ingredients in bowl and serve in glass with ice cubes/crushed ice. Its goes with many dishes.

Tips:
Store in a refrigerator and use as required.

 

Billa Kudumulu (Rice Rava Tikkis)

Tags

Andhra Cuisine, Billa Kudumulu, Rice Tikis

This is age old recipe from my mom’s kitchen, she has made this on many occasions and have relished it. Now making this to my family. On Sunday morning with my daughter awake even though the recipe is pretty simple and straight forward its time consuming making them and frying them. But with my daughters help :-)…..this was much faster….! This is normally had with onion chutney but I prepared the normal coconut chutney.

The out come is pretty awesome and one should try this out once…!

Prep Time: 45 mins | Cook time: 30 mins | Serves: 4

Ingredients:
1 cup Rice Rava /Biyyapu rava
3 cups Water
2 tsp oil
Salt to taste

Method:

• Slightly roast rice rava until you could smell the aroma of it or one see it changing to golden color. Cool it completely.
• Bring water to a boil and add salt and oil to it,Once it starts boiling add roasted rava to it and keep on stirring it until it gets cooked and forms a nice lump.
• Now turn off the flame. Let the mixture cool for a while (not completely) until you can handle the mixture with your hand.
• Grease your hands with little oil and take some mixture and make it into a smooth round and flatten to 1/2 inch thickness like a round or oval patties and give a nice shape pressing at the edges.(Please refer to the above picture) do follow the same procedure to prepare the remaining ones.
• Now on a tawa pour oil (on a medium flame) and place the prepared tikki’s on it and shallow fry both sides on medium flame applying oil on both sides until golden brown and crisp.Its is a bit time consuming as it takes more time to get browned on both sides on low flame.so please be patient at this part.This should be roasted in such a way that when you try to tear it apart a piece should split into two parts.

Serve it hot with Onion Chutney or Coconut Chutney.

Note: Rice rava can be prepared at home and also be brought in store too.