Bangalore Kathirikai Kootu (Brinjal kootu)

Ingredients:

250 Grams of Brinjal (Cut into cubes)

1/3 Cup Channa dal /Split chick peas

1 Medium size Onion (Finely chopped)

2 Tbsp Coriander powder

1 Tsp Chilly powder

1/4 Tsp Turmeric powder 

1/2 Inch Cinnamon stick 

2 Cloves

2 Pods Cardamom

Coriander and mint leafs

Lime few drops

3 Tbsp Oil

1 Tbsp Clarified butter

Salt to taste

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 **For masala**

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4 Green Chillies 

1 Tbsp Fresh Coconut

1/4 Tsp Fennel seeds

2 Cloves 

2 Pods Cardamom

1/2 Inch Cinnamon stick

1 Inch Ginger

8-10 Pods Garlic

First Step:Wash the Channa dal twice add a pinch of turmeric powder and 1 1/2 cup water and cook in a pressure cooker for 10 min we want the dal to cook al-dente 

Second Step:

Heat a fry pan 1 tbsp oil fry the cloves, cardamom, cinnamon, ginger, garlic and chillies first for 5 mins then add the fennel and coconut and fry a bit more remove from heat allow to cool add to a coffee blender and grind to a coarse paste with out adding water.

                                                      

Lets Prepare:

Heat oil and clarified butter in a khadai / wok tip in the cardamom, cinnamon, cloves and onion fry till onion turns to light brown color add the masala paste fry for a min tip in the coriander powder, chilly powder and the turmeric powder and fry till the oil separates from the masala tip in the brinjal and fry for 5 mins on low flame add the cooked dal and 1/2 cup water if needed since the dal already has water we have to look into the water amount and add tp the brinjal add salt stir well cover and allow the brinjal, dal and masala to cook well for 10 mins add lime juice garnish with coriander and mint...serve hot with rice or roti...Enjoy...:)   

Typical Bangalore recipe we enjoy the recipe served along with rice and roti simple recipes which makes me happy. moms cooking always clams me down no matter what few moments in life should be experienced which no money can buy and no doubt mom is my inspiration and will always make me happy with her simple cooking...thank you mom ...love you...:) 

100% Vegetarian Soya Kabab

Ingredients:

1 Cup Soya chunks

2 Tbsp Each Corn flour (Corn Starch) / Maida (All purpose flour)

1/2 Cup Yogurt 

1 Tbsp Tandoori chicken masala

1 Tbsp Red chilly powder

1/2 Tsp Turmeric powder

1 Tsp Coriander powder

1 Tbsp Ginger & Garlic paste

1 Tbsp Vinegar 

1 Pinch orange food color (optional)

1 Tbsp Coarse salt

Oil for frying 

Salt to taste.

Before :

1. Heat water in a pot about 6 cups water add vinegar, coarse salt and soya boil for 15 mins till soya chunks has cooked well switch off the flame and allow the soya to sit in the same water for 20 more mins.(Vinegar helps remove odd flavor from soya chunks )
2. Drain the soya and rinse twice in running water drain. squeeze out the water from soya chunks and reserve in a bowl.
3. Add ginger and garlic paste to the soya chunks along with yogurt, tandoori masala, chilly powder, turmeric, salt and food color mix all the ingerdients well in the soya cover and allow to marinate in fridge for 1 hour.  

After:

• Remove soya from fridge bring to room temp add the corn flour and maida mix and mix well (you can also use besan and rice flour if you dont like corn and maida combo)
• Heat oil in a wok and start frying the soya drain and garnish with coriander and chat masala serve hot with lime wedge...Enjoy...:)

lot of my face book and youtube friends and viewers requested for more veg recipes...

I've also done detail video demo do watch try it your self and post your comments...:)

Tomato Pickle

Ingredients:

2 Kilo Tomatoes  

6 Tbsp Chilly Powder

1 Tbsp Turmeric Powder 

1 Cup Vegetable Oil

1 Medium Lime Size Tamarind 

3 Tbsp Mustard Seeds

1/2 Tsp Fenugreek Seeds 

1/4 Tsp Asafoetida

2 Tbsp Salt

1/4 Tsp Citric acid (if needed)

1/4 Cup Vinegar (if needed)

Lets Prepare:

1. Try to use super ripe tomatoes for this recipe blanch & deseed the tomato if possible how ever i was unable to either blanch or deseed. chop into small cubes.
2. Heat a heavy bottom pot or try and use a nonstick heavy bottom pot tip in the tomato cover and allow the tomato to wilt down a bit for 10 mins try to keep stirring constantly 
3. In a small pot add 1/2 cup of water bring to a boil and add the tamarind and cook till tamarind goes into a mush for 15 mins remove from flame and allow to cool before extracting pulp. once cooled squeeze the tamarind to extract pulp strain in a tea strainer and reserve. you can also use 2 tbsp of ready to use tamarind pulp which is available in the market.
4. Heat a fry pan and toast the 1tbsp of mustard seeds try to toast the seeds well on low flame once the mustard seeds stops popping reserve in a plate and allow to cool in the same fry pan add the fenugreek seeds fry well and reserve in the same plate and allow to cool before preparing a powder. in a coffee blender add the toasted seeds and prepare a powder and set aside.
5. Constantly keep stirring the tomatoes the moisture from the tomato should completely evaporate in 1 hour time now add the tamarind pulp, chilly powder & turmeric powder mix well and allow to cook till everything has gone dry in 1 1/2 hour.
6. Heat a fry pan add oil and heat well add the 2 tbsp of mustard seeds and 1/4 tsp of asafoetida and fry well tip the hot oil mixture in the tomato mix well and fry the tomato ensure the moisture has completely evaporated from the tomato while frying. add 1tbsp mustard and fenugreek powder mix well and fry for another 10 more mins till the oil surfaces on the top switch off the stove allow the pickle to cool completely before you bottle. serve the super duper pickle with curd rice, lime rice or sambar rice...Enjoy...:) 

Suggestions:

• While tempering for pickle you can fry garlic and curry leafs and add to the pickle.
• citric acid and vinegar can be used to preserve the pickle. add vinegar or citric acid once the pickle has cooled completely.
• Try to blanch peel and deseed the tomato before you prepare this recipe.
• If you add preservatives try to reduce tamarind pulp and add bit more chilly powder. as both the preservatives are sour the sour taste will increase more in the pickle so reduce tamarind pulp add more chilly as the sour taste will reduce the hot and spicy taste.

I learnt this recipe from mom as she was working she had to make things simple and straight she did not have time to sundry the tomatoes to prepare this pickle as that process consumed a lot of time and we have to wait for summer to enjoy this recipe but mom always had her way of preparing this pickle fast and simple i remember when i was a kid during Saturday or Sunday our house used to smell so good with all the pickles she prepared she never let her mother-in-law down by giving reasons that she was working and did not have time for not preparing traditional recipes. this recipe is so simple and easy for working women in just 2 hours you can prepare this wonderful recipe and enjoy. if you want to sample this recipe then try to prepare with just 1/2 kilo of tomatoes and use 1/4 amount of the given ingredients i'm sure everyone will love it try it your self and post your comments...

Thanks mom for sharing your recipe...:)

I've also done a video demo watch and enjoy...

Cauliflower Pepper Fry

Ingredients:

11/2 Cups Cauliflower florets

1 Large Bell pepper (Cut into cubes)
1 Large Onion (Cut into Cubes)
1 Tbsp Ginger and Garlic paste
1 Sprig Curry leafs
2 Green Chillies Finely Chopped
1/2 Lime Juice
1 Tbsp Pepper Powder
1/2 Tbsp Kitchen king masala or Garam masala
1/4 Tsp Turmeric powder
1/4 Tsp Chilly Powder
1 Tbsp Coriander Powder
1 Pinch Asafoetida
2 Tbsp Vinegar
2 Tbsp oil
1/2 Tsp Clarified Butter
1/2 Cup water
Salt to Taste
Finely chopped fresh coriander and mint leafs for garnish.


Lets Prepare:

• Using a mortar and pestle crush 5 pods of garlic and 1 inch piece of ginger.

• Heat at least 5 cups of water in a pot add vinegar and 1/2 tsp of salt clean the cauliflower and add the cauliflower to the water leave for 5 min and then rinse throughly with running water this  way of cleaning will remove any pesticide from the cauliflower...make sure not to cook the cauliflower in this process.    

• Heat a wok add oil and clarified butter then tip in the ginger and garlic paste tip in the curry leafs fry a bit tip in the onion and the chillies add a pinch of asafoetida fry the onion till transparent tip in the  turmeric,chilly powder and coriander powder and fry everything for a min add the salt and tip in the cauliflower and bell pepper fry everything for 2 more mins add water bring to boil and cover till the veg has cooked and the water evaporates add the kitchen king masala and the pepper powder and sprinkle little water and mix well and fry cover for few more mins and add few drops of the lime juice and  add finely chopped coriander and mint stir and serve hot for rice or roti...Enjoy...:)

In India every one prepares a vegetable for everyday lunch or dinner this is a very common recipe we normally prepare few south indian homes enjoy this recipe for either rasam rice or curd rice either ways this recipe has a class taste well balanced side dish recipe...:) 

I've also done a detail recipe video demo do watch try it your self...enjoy...:)

Potato Wafer Omelet

Ingredients:

2 Eggs

1 Cup Potato wafers

1/4 Onion finely chopped

2 Chillies finely chopped 

2 Tbsp Oil

3 Tbsp Milk

Salt to taste.

Lets Prepare:

Crush potato with your hands and add in a bowl add onion and chillies and the milk crack open the eggs in the bowl add salt as per your taste and whisk well. Heat a tava or a skillet and add 2 tbsp oil and pour the omelet mixture to the tava and spread and roast till one side is cooked flip and cook the other side and serve...Hot...Enjoy...:)

Few suggestions you can try:

you can use cheese flavor chips it tastes super.

you can also add coriander leafs and mint leafs while preparing the omelet

you can also add a pinch of red chilly powder or black pepper powder instead of  green chillies 

you can also add 1 tbsp of fresh cream to the omelet mixture

                                

I once saw this recipe on television but the lady who prepared this did not prepare omelet but she added the wafers to the skillet and cracked open the eggs directly on the wafers and prepared a scramble which i tried out my self and totally regretted and then i tried omelet with my own idea using wafers again and it was a hit...and best part about this recipe is you don't have to waste time cooking potato for omelet this tastes exactly the same and its much more tasty do try it your self  enjoy and post your comments..:)

Do watch my potato wafer omelet demo...enjoy...:)

 

Chana Dhal Halwa

Ingredients: 

1/2 Cup Chana Dhal / Split Chick peas 

1/2 Cup Sugar (Powdered)

2 1/2 Tbsp Clarified Butter / Ghee

2 Tbsp Oil

2 Pods Cardamom

1 Clove

15 Cashew nuts

10 Almonds

10 -15 Golden Raisins

1 Pinch Yellow Food Color  

Almond Essence Few Drops or saffron strands.

1/4 Cup Water.

First Step: Wash the chana dhal and soak for 2 1/2 hours or till the dhal doubles in size.

Second Step: In a mixer grinder or a coffee grinder add the sugar and powder the sugar set aside.

Third Step: Drain all the water once the dhal has doubled and add to a mixer blender and grind to a paste but not to a fine paste a bit coarse is better the halwa will have nice texture.

Fourth Step: Heat a heavy bottom pan or use a nonstick pan or kadai and add the 2 tbsp oil and clarified butter tip in the chopped almonds, cashew and raisins fry for a bit drain all the fried nuts and reserve. leave the oil and butter in the same pan.

Lets Prepare: In the same oil and clarified butter which we fried the nuts add the prepared dhal paste and stir for 5 min till the moisture evaporates until you get a ball consistency. tip in the powder sugar and stir and incorporate the sugar into the dhal eventually the sugar will melt and add the crushed cardamom pods and the clove mix well add 1/4 cup of water and keep stirring the mixture for 10 mins by now your dhal sugar and the spice will have incorporated well keep on stirring and keep add the rest of the oil and butter mixture to the halwa by 15 mins the halwa will start having nice texture adjust the flame from medium to slow now and then and keep on stirring add the food color and almond essence and stir well the more your stir the better halwa in 20 mins time you should see the entire moisture evaporated and the stickiness almost gone your almost there  keep stirring for another 10 more mins by now the halwa would have evaporated complete moisture and have a nice gloss mix the fried nuts in and serve hot...Enjoy...:)

This was a viewer request from youtube I must thank them i got to learn this recipe from mom and as a kid when mom used to prepare dhal halwa for me i used to enjoy but i never knew it required so much of patience and dedication you need to have strong hands and time to prepare this recipe we cant sit even for a minute but all worth the effort i would want all my viewers to try this recipe out and let me and mom know how did it turn out. i did not have almond essence or saffron strands at home if you have either one at home then use for this recipe.

 I've done detail demo on youtube do watch enjoy and try it your self...:)

Chicken Irani

Ingredients:

• 1 Kilo Chicken
• 1 Large Onion
• 1 Large Tomato
• 1 Tbsp Ginger & Garlic Paste
• 1 Tbsp Chilly powder
• 1 Tbsp Coriander powder
• 1/2 Tsp Garam Masala
• 1/4 Tsp Turmeric powder
• 2 Cardamom Pods
• 3 Cloves 
• 1 Inch Cinnamon 
• 1/2 Bayleaf
• 3 Tbsp Vinegar 
• 10 to 15 Almonds
• 1/2 Lime
• 1 1/2 to 2 cups water
• 2 Tbsp Oil
• 2 Tbsp Ghee / Clarified butter
• Salt to taste

Lets Prepare: 

1. Soak almonds in lukewarm water for 1/2 hour and peel the skin using a coffee blender puree the almonds add lukewarm water if needed to get prefect paste consistency.
2. Boil the onion in little water and prepare a paste using a coffee blender don't use water while preparing a paste.
3. Blanch the tomato and prepare a puree.
4. Wash the chicken in water and vinegar.
5. Heat oil and clarified butter in a heavy bottom pan and tip in the bay-leaf, cloves, cardamom & cinnamon fry a bit tip in the onion paste fry till color changes to a light pink add the ginger garlic paste fry well once you see the oil to the sides tip in the dry masala chilly powder, turmeric, coriander and garam masala fry for a minute tip in the tomato puree fry well till you see oil to the side of the masala add the chicken to masala fry a bit add salt allow the chicken to infuse the masala cover and allow to fry for at least 5 to 10 minutes in the masala add 1 1/2 to 2 cups of water and cover and allow the chicken to cook keep stirring and checking till the chicken cooks and its well done add the almond paste and allow to boil for 2 minutes add lime juice and serve hot with roti or ghee rice or puri...enjoy...:) 

I've done a detail recipe demo on youtube watch and try it yourself...:)

Aloo Puri

Ingredients:

1 Medium size Potato (parboiled) 

1 Cup All purpose flour / Maida

1/4 Tsp Chilly Flakes

1/4 Tsp Salt 

Oil for frying

2-3 Tsp of water

Lets Prepare:

1. Using a cheese grater grate the potato.
2. Add the chilly flakes, salt and all purpose flour to the grated potato.
3. Kneed the dough without adding water add very little water if needed while keeding.
4. Kneed the dough for 5-10 mins add 1/2 tsp of oil and kneed for another 2 more mins and cover allow the dough to rest for 1/2 hour.
5. Heat oil in a wok to fry puri on medium flame.
6. Make a fairly large roundle out of the prepared dough and dip in some flour before rolling out. roll out the dough to a large roti using a container lid or a small rounded cake pan cut out equal rounds out of the dough.
7. Slowly slide the rounds in the hot oil fry press the puri in oil to puff a bit and turn every sec once the color turns to light gold and the puri has cooked drain and serve hot with any gravy or dal...Enjoy..:)

You can also prepare roti out of the same dough if you dont like to prepare puri.

I've also done a detail video demo do watch and enjoy...:)

Vegetable Chicken Fried Rice

Ingredients:

• 250 Grams Boneless Chicken ( Cut into small pieces)
• 1/3 Cup Carrots , Fresh Beans and Bell peppers (Finely Chopped)
• 1 Large Onion (Finely Chopped)
• 1 Cup Spring Onion (Finely Chopped)
• 3 Green Chilles (Finely Chopped) 
• 1/3 Cup Fresh Peas
• 2 Cups Basmati rice
• 3 Cups Water to cook the rice
• 2 Tbsp Ginger & Garlic paste
• 1/4 Tsp Clove & Cinnamon powder
• 1/4 Tsp Chilly Flakes
• 11/2 Tbsp Black Pepper Powder
• 1/4 Tsp Aji-no-moto (Taste Maker)
• 1 Tbsp Soya Sauce
• 4 Tbsp Oil
• Salt to taste

 1st Step:

• Cook the rice in a pressure cooker or in a electric cooker.
• Once the rice has cooked allow the rice to cool completely down.
• you can prepare the rice day before and refrigerate.
• left over rice also can be used for this recipe.

2nd Step: 

• Heat a wok or a pan add 1 tbsp oil and add the cut boneless chicken add black pepper powder , 1 tbsp ginger & garlic paste and 1/4 tsp salt fry and cover till the chicken cooks completely in its own juices. (Add water if only needed)
•  keep stiring and frying the chicken on low flame till the chicken goes dry out of  moisture.

3rd Step:

• Heat a wok add 3 tbsp oil and add 1 tbsp of ginger & garlic paste fry a bit tip in the finely chopped onion and chilles fry tip in the vegetables carrots, beans and peas add 1/4 tsp salt fry a bit add 1/4 cup water cover and cook.
• Once the the veg has cooked tip in the bell pepper and spring onion and fry  a bit.
• Add the cooked chicken to the veg add the Cinnamon and clove powder, chilly flakes, soya sauce and ajinomoto stir check for salt add if needed cover till the bell pepper and spring onions have cooked and allow the chicken and vegetables to incorporate all the flavors properly allow to fry for 5 mins.

Lets assemble: 

• Once the Vegetables are cooked and done add the cooked rice mix well.
• You can also add lime juice.
• Allow the rice to incorporate all the flavors and also allow the rice to heat well before serving.
• Serve hot....Enjoy...:)

   

                                  I've also done a detail recipe video do watch and enjoy...:)

Rumble Tumble

Ingredients:

• 6 Eggs
• 2 Carrots (finely chopped)
• 2 Indian Turnip / Noolkol (finely chopped)
• 1 Large Onion (finely chopped) 
• 150 Grams Cabbage (finely chopped)
• 2 Green Chillies (finely chopped)
• 1 Tbsp Ginger & Garlic paste
• 1/4 Tsp Fennel seeds
• 1/4 Tsp Pepper powder
• Coriander finely chopped
• 1/2 Cup water
• 3 Tbsp Oil
• Salt to taste.

Lets Prepare:

• Add the fennel seeds, ginger and garlic to a coffee blender and prepare a paste.
• Heat a wok add oil and tip in the ginger and garlic paste fry a bit add the onion and fry for 2 mins till the onion goes to a transparent color tip in the carrots and turnip and fry allow the moisture to evaporate from the veg add salt and water stir and cover allow the veg to cook till its well done.
• Add the chillies and cabbage and fry till the cabbage has cooked add pepper powder and salt if needed add a bit of coriander and mix all the ingredients well.
• Crack open the eggs in a bowl and add the eggs to the veg masala and with gentle hands start to scramble the eggs stir at a slow pace and get the veg incorporated well in the egg scramble. once you see the oil to the sides on the wok the egg scramble is done .
• Garnish with coriander and serve hot for rice or roti ...Enjoy...:)  

 I've done a detail video demo on youtube watch and Enjoy...:)