BRINJAL RASAVANGI/KATHIRIKAI RASAVANGI RECIPE

Brinjal is my most favourite vegetable.But i am not able to make brinjal recipes often in my kitchen because Sendhil & Raksha are not fond of it.So i used to cook some interesting kathirikai recipes whenever my in-laws visit my place. This time, i tried Rasavangi recipe learning from my MIL.Usually we make Rasavangi using Ash gourd/Poosanikkai.But i tried with the freshly bought eggplant from Salem.It was too good & i loved it a lot.I am sure brinjal lovers would love this gravy for rice.Do try it !

Brinjal rasavangi recipe

Brinjal Rasavangi Recipe / Kathirikai Rasavangi Recipe for rice - Yummy brinjal recipe !

Cuisine: Indian

Category: Gravies

Serves: Serves 4-6

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

INGREDIENTS

Brinjal - 5 nos ( chop into bite sized cubes) Chana dal/Kadalai paruppu OR Toor dal - 2 tbsp Tamarind – Big gooseberry size Salt & water - as needed Turmeric powder - 1/8 tsp Jaggery – a pinch. To roast and grind Coriander seeds - 1 tbsp Urad dal - 1.5 tbsp Grated coconut -1/4 cup Red chillies - 4 nos ( use 3 for less spice) Hing/Asafetida - 2 big pinches To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Coriander leaves – few to garnish

METHOD
This quantity serves 4-5 persons. Please reduce to half for 2 persons.

Wash and soak chana dal in required water for 15 minutes.In the mean time,wash and chop the brinjal into small cubes & keep it immersed in water. In a pan,heat a tsp of oil and roast the coriander seeds,urad dal & red chillies adding hing.Add grated coconut,roast it lightly and grind them to a smooth paste adding little water.Set aside. In a wide bowl,take the soaked chana dal.Add enough water & cover cook for sometime around 10 minutes.Add tamarind extract, chopped brinjal pieces and cook till it turns soft but it should retain its shape. While cooking,add turmeric powder & salt.( U can add 1/2  tsp of sambar powder if u want more flavour) . Now add the ground paste,a pinch of jaggery and little water.Boil for sometime and switch off the flame.Temper at the end. Garnish with coriander leaves. Mix with plain rice adding few drops of ghee! Enjoy !

Note

U can replace brinjal with ash gourd. Replace chana dal with toor dal. Sambar powder is optional as it is not aaded in authentic rasvangi.Instead u can add some powdered roasted pepper corns.

Enjoy brinjal rasavangi with plain rice adding few drops of ghee ! It tastes yum !!

Do check out my other brinjal recipes

• Bengali begun bhaja

• Ennai kathirikai kuzhambu

• Brinjal podi curry

• Kathirikai poriyal

• Kathirikai kosumalli

• Brinjal gotsu

• Sutta kathirikai chutney

• Tomato brinjal sambar

• Brinjal sambar for idli

• Brinjal masala kuzhambu

• Biryani gravy with brinjal

Very good recipes Tags: Kathirikai rasavangi recipe, make kathirikai rasavangi, kathrikai rasavangi, Brinjal rasavangi, Brinjal rasavangi recipe, Eggplant rasavangi

Technorati Tags: Kathirikai rasavangi recipe,make kathirikai rasavangi,kathrikai rasavangi,Brinjal rasavangi,Brinjal rasavangi recipe,Eggplant rasavangi

Curried Lentil Vegetable Soup with Roasted Chickpeas

Legumes appear on my menu pretty much everyday and chickpeas usually make their appearance at least once a week in some shape or form. Since this has been a rather cool summer, I decided to feature them in a stunning soup. Roasted chickpeas I've always enjoyed but I've yet to share a recipe with my readers in this space. Here they are roasted with spices and then featured as a topping for a nourishing lentil and vegetable soup with creamy coconut milk.

The list of ingredients might seem long, but the process is really quite straightforward. The soup can be served without the roasted chickpeas with ideal results, but the addition of the lightly browned and slightly crunchy peas really elevate this spicy soup into something extra special. It's well worth the effort and won't fail to delight the taste buds and impress your family and friends.

The spicy chickpeas are so good they can be eaten as a snack or as a topping for any number of dishes including other soups and curries, salads and vegetable dishes, and even as a nacho topping. Consider stirring some into some rice to dress it up. The possibilities are really as endless as the imagination of the cook.

Cut down on the quantity of spices if you prefer less heat.

Curried Lentil Soup with Roasted Chickpeas

Recipe by Lisa Turner Cuisine: Indian Published on August 18, 2014 Creamy and zesty red lentil soup with spices and vegetables garnished with lightly roasted and spiced chickpeas Print this recipe Chickpeas: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1 tablespoon olive or sesame oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon ground mustard powder juice from 1 small lemon (2 tablespoons) 1 teaspoon sea salt Curry: 2 tablespoons olive or sesame oil 1 medium onion, diced 2 large carrots, diced 4 stalks celery, diced 2 cloves garlic, minced or crushed 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons garam masala 1 teaspoon turmeric 2 large tomatoes, finely chopped 1 cup red lentils, well rinsed 1 1/2 cups vegetable stock or water 14 oz (400 mL) can coconut milk 2 teaspoons tamari sauce 2 teaspoons nutritional yeast (optional) juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until tender — about 1 hour. Meanwhile, preheat an oven to 425°. Drain the chickpeas and transfer to a medium bowl. Toss with the oil, cumin, coriander, paprika, mustard powder, lemon juice and salt. Transfer to a baking sheet and roast in the preheated oven for 15 minutes until lightly browned, stirring every 5 minutes. Remove from heat and set aside. To make the curry, heat the oil in a large saucepan over medium heat. When hot, add the onion, carrots and celery, and sauté until tender, about 10 to 12 minutes. Stir in the garlic, chilies and ginger, and stir for another few minutes to soften. Toss in the spices and stir for another minute. Add the tomatoes and lentils and pour in the vegetable stock or water and coconut milk. Bring to a boil, reduce the heat to low, and simmer until the lentils are tender and the soup has thickened. Stir in the tamari, nutritional yeast if using, lime juice and salt to taste. Simmer for another few minutes. Serve hot and garnish each portion with the roasted chickpeas. Makes 6 servings

More lentil dishes you are sure to enjoy from Lisa's Kitchen:
Barley and Lentil Herbed Salad
French Lentil Salad with Sweet Corn and Tomato
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Lentil Dumplings Simmered in a Sweet Tamarind Sauce

On the top of the reading stack: finishing up Midnight's Children by Salman Rusdie

Audio Accompaniment: Superpitcher - Delta 'Kompakt Total 14' Album

EASY AVAL PANCHAMIRTHAM RECIPE FOR KRISHNA JAYANTHI

We celebrated Krishna Jayanthi pooja early today as Sendhil is leaving to Norway for an official trip.My in-laws are here with us and we had a great celebration.My MIL made this Panchamirtham using poha/Aval and mixed fruits.It was so nice.Last year we performed Ganapathi Homam in our house.At that time,priest made this panchamirtham to offer in Homam and he gave us as Prasad too.My MIL reminded that and she made it today for Naivedyam as Krishna is fond of Aval & fruits.It was delicious & it took just few minutes to prepare.She also told me to blog this recipe for people who cannot make deep fried stuffs.It can be prepared even in the last minute before pooja. Friends,if you are looking for some easy,no cook aval recipe for krishna janmashtami,just try this.Offer this to God along with fruits,curd,milk & butter. I am sure Krishna would be pleased and bless us :)

Easy panchamirtham recipe with poha & mixed fruits

Easy aval/poha & mixed fruits panchamirtham recipe for Krishna jayanthi

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Poha/aval ( thin or thick) - 1/4 cup Honey - 1 tbsp Grated jaggery - 1-2 tbsp Small Banana - 1 no Small apple - 1/2 no Pomegranate - a handful Mosambi - 2 pieces Mango – 4 small cubes Guava - 1/4 no(optional) Ghee - 2 tsp Cardamom crushed - 1 no Edible camphor – a pinch (optional)

METHOD

Wash the poha twice,drain and set aside.In a wide bowl,take the washed poha,chopped mixed fruits,honey,Ghee,grated jaggery,crushed cardamom and edible camphor.Mix well. Give a standing time of 30 minutes before u consume.Poha will become soft. Offer to GOD! Enjoy !

Note

Adding guava is optional. U can use either thin or thick aval. Adjust the quantity of jaggery & honey as per the taste.

Make this easy panchamirtham recipe for krishna jayanthi & offer GOD

Technorati Tags: Panchamirtham recipe,Easy gokulashtami recipes,Easy krishna jayanthi recipes,Gokulashtami recipes Tamil,Krishna jayanthi special recipes,Krishna janmashtami recipes,Easy aval recipe

Very good recipes Tags: Panchamirtham recipe, Easy gokulashtami recipes, Easy krishna jayanthi recipes, Gokulashtami recipes Tamil, Krishna jayanthi special recipes, Krishna janmashtami recipes, Easy aval recipe

Coconut Rice with Fragrant Seeds and Spices

Because you can never have enough ideas to dress up rice. It truly is a blank canvas that doesn't get enough respect. I am more than happy to eat rice with little adornment, but the possibilities to make it into an even more interesting side are endless. And satisfying. With a little extra effort, dinner can be a more joyous affair.

Coconut Rice with Fragrant Seeds and Spices

Recipe by Lisa Turner Cuisine: Indian Published on August 16, 2014 Light and delicately seasoned coconut rice cooked with fragrant seeds and spices Print this recipe Ingredients: 1 cup basmati rice 1 1/4 cups water 3 tablespoons coconut oil or other oil 4 black cardamon pods, crushed 4 whole cloves 2/3 cup coconut milk 1 teaspoon sea salt 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 2 teaspoons channa dal 2 teaspoons split urad dal small handful of dried curry leaves, crumbled 1/4 teaspoon asafetida 2/3 cup unsweetened dried grated coconut 1/4 cup fresh parsley, trimmed and finely chopped Instructions: Rinse the rice well in a strainer under running water until the water is no longer cloudy. Soak in 1 1/4 cups of water for 30 minutes. Drain, reserving the soaking water, and let the rice air dry for 30 minutes. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. When hot, add the rice, cardamon pods and cloves, and stir for 1 minute. Add the reserved soaking water, coconut milk and salt, and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed — about 20 minutes. Remove from the heat and let rest for 5 minutes. While the rice is cooking, rinse the channa dal and urad dal. Heat the remaining 2 tablespoons of oil in a sauté pan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Now add the dals, curry leaves and asafetida, and stir for another minute. Add the coconut to the pan and stir for another few minutes until the coconut darkens a few shades. Pour this mixture into the rice and fluff gently with a fork. Garnish with fresh parsley and serve hot. Makes 4 servings

More rice dishes you are sure to enjoy from Lisa's Kitchen:
Indian Yellow Rice
Mushroom Pulao
Mung Dal Kitcheree
Tamarind Rice

On the top of the reading stack: browsing the shelves

Audio accompaniment: silence

Sri Lankan Coconut Roti

There's a new favorite curry accompaniment on the menu. I adore savory Indian breads and crêpes, and while most of the preparations are straightforward, many of the options are somewhat time consuming because of the frying time involved. This recipe comes together in hardly anytime at all and if you shape them into small units, a few will fit on the pan at the same time with only a few minutes required per side to cook the dough and brown them up.

Soft and bready, with coconut adding some richness and natural sweetness, the chilies add a bit of heat to complete the experience. Not only do they go well with legume mains and curried vegetable sides, they also make a fine breakfast alongside some chutney. Do consider doubling the batch — any leftover rotis will keep well for at least another day and can easily be reheated in a 180° oven wrapped in foil.

Sri Lankan Coconut Roti

Recipe by Lisa Turner Cuisine: Sri Lankan Published on August 14, 2014 Simple, soft and bready Sri Lankan flat breads with a wonderful coconut and chili flavor — perfect for serving with curries or as a snack or breakfast with chutney Print this recipe Ingredients: 2 cups unbleached spelt or all-purpose flour 1 1/4 cups fresh grated coconut or unsweetened desiccated coconut 2 to 3 fresh green chilies, seeded and finely chopped 1 tablespoon coconut oil or sesame oil 1 teaspoon sea salt 2/3 cup warm water. or as needed Instructions: In a large bowl, combine the flour, coconut, chilies, oil and salt. Using your hands, work the oil into the mixture until well distributed. Gradually add water to the bowl until you have a soft dough that is not too sticky but moist enough to shape into a ball. Knead the dough in the bowl for about 3 minutes until the dough is smooth and pliable. Cover the bowl with a clean kitchen towel and let sit for 1 hour or longer. Divide the dough into 8 pieces and shape into balls. Using the palms of your hands, press each ball into a small round that is roughly 1/4-inch thick. Keep the uncooked dough covered with the towel while you cook up batches of the roti so the dough doesn't dry out. Brush a cast-iron skillet or heavy non-stick skillet with a scant bit of oil and heat over medium-high heat. When hot, cook the rotis in batches until browned on both sides — about 2 to 3 minutes per side. Take care not to overcook otherwise the roti will be too hard and won't have a nice bready consistency. Keep warm in foil while you cook the remaining rotis. Makes 8 rotis

Other savory flatbreads you may enjoy:
Besan Roti
Chickpea Flour (Besan) Crêpes with Spinach
Indian Lentil and Rice Pancakes
Savory Rice and Urad Dal Pancakes (Dosas)

On the top of the reading stack: the newspaper

Audio Accompaniment: silence

KAI MURUKKU RECIPE-HOW TO MAKE SUTHU MURUKKU-KRISHNA JAYANTHI RECIPES

My MIL has the practice of making Kai murukku for Gokulashtami festival.People in Tamil nadu make this murukku generally for festivals and occasions like Seemandham & marriage as seer murukku.My MIL usually says my husband’s grandmom ( ie My mil’s MIL) is an expert in making perfect swirls.My MIL also makes it very fastly & iam still learning from her .Of course,swirls come only by practice.Last year i tried kai murukku using idli rice following my friend Shalini’s recipe.It came out very well & i found it easy for twisting too.I will try to post that recipe very soon. But for festivals,we are supposed to use only raw rice/Pacharisi.So this time i wanted to try this raw rice kai murukku for krishna jayanthi.I got this recipe from my MIL and tried it for the first time.I also referred “Ammavin samayal” kai murukku video for making twists.My twists/swirls din’t come out perfect but the taste was great. Sendhil liked it very much.As every beginner’s hope,i too believe i can make perfect suthu murukku at least by next year .
There are some points to be noted to make a perfect kai murukku.First & foremost thing is “You should use only homemade processed rice flour and roasted urad dal flour”.Store bought rice flour never works.The flour should be very smooth in texture.Also,you should start making this murukku as soon as u grind the rice flour.ie, processed rice flour should be wet.If u allow the homemade flour to dry for long time,u won’t be able to make swirls properly.It will get cut.We should not add too much of butter because murkku will drink oil.The ratio of Rice flour & urad dal flour should be 8:1.And I have shared some of the remaining tips & tricks in “Note” section.Do have a look before you start making.Ok,Lets see how to make Kai murukku at home with step by step pictures.

Kai murukku recipe

How to make kai murukku for Gokulashtami/Krishna jayanthi

Cuisine: Indian

Category: Snacks

Serves: 10nos

Prep time: 2 Hours

Cook time: 10 Minutes

Total time: 2H10 Minutes

INGREDIENTS

Homemade rice flour - 1 cup (levelled) Roasted urad dal flour - 2 tbsp (levelled) Butter - 1 tbsp ( at room temp) (levelled) Warm oil – 1 tbsp Black sesame seeds - 1/2 tsp Asafetida/Hing - 1/8 tsp Salt & water - as needed

METHOD

Take the homemade processed wet rice flour,urad dal flour,sesame seeds,salt and hing.Mix well.Now add soft butter and mix well with the flour.Butter should be well mixed with the flour.Now add warm oil and mix well with the flour.Lastly add water little by little and make a non-sticky dough.(Make sure oil is not very hot) Take a small lemon sized ball and try to make swirls using your fingers.If u are able to make it, proceed further.If u find the thread getting cut,dough must be dry.So sprinkle little more water in the dough and knead it well.Apply little oil on your hands if the dough is sticky. Spread a cotton cloth or butter paper and place a small bottle lid.Keep a small bowl of water & a bowl of oil nearby.Take a small lemon sized ball from the dough. Make the swirls/murukku around the lid.While making the swirls,keep your hand a little higher from the lid.The dough will stretch easily if u made it perfect.When u hold ur hand higher in length,u can make the twist easily. U can dip ur hands in water whenever needed.It helps u to make twists neatly. Use ur first three fingers( ie thumb,fore finger & big finger) and press the dough with ur thumb,make a twist and keep doing it to form a circle shape.It sounds bit difficult but it will come by practice for sure.Keep the remaining dough closed with a wet cloth to prevent drying. Make some 10 murukkus & heat oil in a pan for deep frying.Drop a small piece of dough.If it rises immediately,oil temperature is correct.Now remove the murukku using ur hand or dosa flipper and drop in oil carefully.U can slide it in the sides.It will move to the center.Add 3-4 murukku per batch and deep fry. Cook till the bubbles and sshhh sound ceases completely.Flip it once in the middle.Remove the murukku,drain in a tissue paper.Allow it to cool & Enjoy ! For storage,keep a tissue paper in a box and arrange the murukku after it cools down completely.The original flavour of murukku can be felt only by next day.U can store it for months too.It tastes crunchy and yummy.

Note

You should use only homemade processed rice flour and roasted urad dal flour”.Never roast the rice flour.It should be wet.Store bought rice flour never works.The flour should be very smooth in texture.Also,you should start making this murukku as soon as u grind the rice flour.ie, processed rice flour should be wet.If u allow the homemade flour to dry for long time,u won’t be able to make swirls properly.It will get cut.We should not add too much of butter because murkku will drink oil.The ratio of Rice flour & urad dal flour should be 8:1 Grease your fingers with oil whenever needed while making twists. For trouble shooting : If u find the thread getting cut while making twists,dip ur hand with murukku dough in water slightly and press the dough.Dough will become slightly wet.Now u can make twists easily. Never use store bought rice flour for making dough. Homemade rice flour should be slightly wet while making dough.U can use oil for greasing ur hands if u feel the dough is sticky. Less butter should be added.Adding more butter makes the murukku absorb more oil. Here Urad dal flour gives the stretchable tendency to the flour.so never skip or replace it. Some people also use gram dal flour but it works well with idli rice kai murukku & not with raw rice murukku.

Is my kai murukku looks somewhat OK ?? .

I will try to make it perfect in future by practice and update the pictures for sure.

Technorati Tags: Kai murukku recipe,How to make kai murukku,Gokulashtami recipes Tamil,Murukku recipes,Krishna jayanthi special recipes,Janmashtami recipes,Suthu murukku,Kai murukku tamil

Very good recipes Tags: Festival recipes, Kai murukku recipe, How to make kai murukku, Gokulashtami recipes Tamil, Murukku recipes, Krishna jayanthi special recipes, Janmashtami recipes, Suthu murukku, Kai murukku tamil

PAV SANDWICH RECIPE(MUMBAI STREET FOOD)

I had some pav buns which was about to expire.Actually i bought them to try vada pav but i couldn’t make it as i was busy in trying some Gokulashtami recipes.This evening Raksha was asking some snacks to munch and then i realised about these pav buns.I was not in a mood to make pav bhaji or vada pav.So i quickly browsed some easy pav bun recipes and found this in Sanjeev Kapoor’s video. It was very simple and found it yummy with spices & masalas.I tried immediately & it was a big hit with my daughter.I too loved it a lot.Its a very easy,simple and quick snacks recipe which can be made in minutes.Even bachelors can try this as it has no grinding job.In the actual recipe Cucumber,tomatoes were used & it was titled as jain masala pav sandwich without onions.But i used onion & boiled potato slices as i din’t have cucumber in hand.So the choice is urs.It tastes yummy however its made.Do try this easy sandwich recipe for your kids evening snacks.I am sure,they will enjoy it.Not just kids,we parents can also have one & enjoy.

Pav sandwich recipe

Easy masala pav sandwich recipe - Quick n yummy sandwich recipe !!

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

For masala Pav bhaji masala - 1 tsp Garam masala - 1 tsp Red chilli powder - 1 tsp Coriander powder - 1 tsp Salt - as needed Water - little to make a paste Pav buns - 9 nos Coriander leaves + Mint leaves - 3 tbsp (finely chopped) Butter or ghee - 3 tbsp

METHOD

Make the masala by mixing all the spices.Add water & make it little thin.Add little lemon juice if needed. Now slice onions,tomatoes & boiled potatoes.Slit open the pav buns vertically like an open book till half way. Heat dosa pan.Add 2 tsp of butter or ghee. Keep the flame low and spread the butter all over the pan.Now add 2 tsp of mixed masala and saute for few seconds in low flame.Do not increase the flame.It will make the masala burn.Now add some finely chopped coriander+Mint leaves.Mix well. Open the pav and place it over the tawa.Quickly move the pav all over the tawa for the masala to coat well on both sides. Remove the pav and arrange the onion slices in one side & tomato slices in the other side.Keep the boiled potato slice in the middle and close the pav.Serve hot immediately. Enjoy !

Note

For no onion no garlic version (Jain) use cucumber slices instead of onions. U can also keep a slice of cheese for kids.

Masala pav sandwich with Hot chai is ready to serve ! A bite of sandwich and a sip of hot tea tastes divine.Enjoy it

Very good recipes Tags: Pav sandwich recipe, Pav sandwich, Masala pav sandwich, Pav bun recipes, Mumbai street food, Mumbai street food recipes

Technorati Tags: Pav sandwich recipe,Pav sandwich,Masala pav sandwich,Pav bun recipes,Mumbai street food,Mumbai street food recipes