Grilled Brinjal Tomato Curry

Hi all, hope you all are doing good…We are meeting after a long gap….Somehow I was away from this beautiful space. Don’t have proper reason…But it happened. Anyway, I am back… 5 years back the same day I shared my first recipe here… Yes, today Ruchikaram turned 5 years old….Thanks all for your support.Special thanks to my friend Asha Sarun for today’s recipe. Today’s special brinjal tomato curry.

Ingredients:-

Brinjal -2
Tomato - 2
Cumin seeds
curry leaves
ginger garlic paste - 1Tsp
Onion - 1
Green chilli -1
Fenugreek - 1/2 Tsp
Turmeric powder- 1 Tsp
Chilli powder - 2 Tbls
Coriander Powder - 1 Tsp
Coriander leaves
Salt
Water
Tamarind pulp-  1 Tbls

Method:

• Grill the brinjal
• Heat oil in a pressure cooker
• Season with cumin seeds and fenugreek seeds
• Add curry leaves and ginger garlic paste and saute well.
• When the aroma comes add chopped onions saute them till it becomes golden brown.
• Add green chilli, grilled brinjal and tomato. saute them well.
• Add turmeric powder, chilli powder, coriander powder and coriander leaves, salt and water and saute well.
• Pressure cook for 2 whistles.
• Open the lid and add tamarind pulp. allow the gravy to thicken a bit.
• When done mash the brinjal and tomato.
• Enjoy with chapati.

Cheers !!!

Minu

Potato Long Beans Stir Fry ( Urulakizhangu Achinga Payar Mezhukupuratti)

Ingredients:-

Potato             - 2
Long Beans    - 1 Cup (cut it into 3/4 inch)
Turmeric        - 1/2 Tsp
Chilli Powder - 1 Tblp
Salt
Curry Leaves
Oil

Preparation:-

• Boil potato and cut it into lengthwise.
• Heat a pan and add oil into it.
• Add curry leaves.
• Add Long Beans into the pan and saute for 2 to 3 minutes.
• Add cooked potato into it.
• Add salt,turmeric powder and chilli powder saute well.
• Cover the pan for 3 minutes. Stir occasionally.
• Serve it with rice

Cheers !!!
Minu

Mulaku Bajji

Ingredients:-

Gram flour           - 1/4 Cup
Bajji Mulaku       - 3
Chilly poeder      - 1/4 Tsp
Turmeric powder- a pinch
Asafoetida          - a pinch
Salt                  
Oil
Water

Preparation:-

• Make a thick batter using Gram flour, salt, chilly powder, turmeric powder and asafoetida.
• Slit the bajji mulaku and remove the seeds if you don't want more spicy.
• Dip the mulaku in the batter.
• Heat oil in a pan. Drop the mulaku in the oil.
• Deep fry the mulaku.
• Serve it with sauce.

Cheers!!!
Minu

Microwave Sponge Cake

Ingredients:-

Maida    - 50 g

Baking powder- 1/2 tsp

Vanilla Essence - 1/2 tsp

Sugar      - 50 g

Butter     - 50 g

Milk      - 2 tbls

Egg       -1

Preparation:-

• Sieve maida and baking powder and keep it aside
• Powder the sugar and mix well with butter.
• Add egg and beat well.
• Add Vanilla essence and milk into the mixture and mix well.
• Add the flour gradually and fold it carefully.
• Add the batter into microwave safe cup or dish.
• Put it into the microwave for 1min.

Cheers !!!

Minu

Betroot Payasam

Ingredients:-

Beetroot (grated) - 1 cup

Milk                    - 1 1/2 cup

Sugar                  - 1/4 cup

Water                 - as needed

Ghee                  - 3 Tbp

Cardamom         -1 Tsp (powder)  

Nuts             

Preparation:-

• Add ghee. Roast the nuts and keep it aside
• Add beetroot to the same ghee and saute it for 2 to 3 minutes. Sprinkle a little water and cook the beetroot.
• Boil the milk. Then add cooked beetroot and sugar into it.
• Stir it continuously and cook well till it reaches required consistency.
• Add fried cashew nuts and sprinkle cardamom powder and mix well.
• Serve hot or chill
  

Brinjal Dry Curry

Ingredients

Brinjal      - 6

Onion      - 2 big

Tomato   - 1 big

Salt         - as needed

Turmeric - 1 Tsp

Oil          - as needed

To Grind

Chana dal  - 1 Tbs

Coriander  - 1 Tbs

Dry chilli   - 6

Preparation 

Cut the brinjal into slices and keep in the water.

Roast Chana dal, coriander and dry chilli. Grind it without water.

Add oil into the pan.  Add Onion and saute well. Add salt and turmeric into it.

Add tomato and brinjal into it. Stir well.

Add ground powder and mix well

Sprinkle some water and cook covered for 2 to 3 minutes. Stir in between until it cook well.

Garnish with coriander leaves.

Serve hot with roti or rice.