Thursday, 1 September 2016

Stuffed Baby Brinjal Curry

I have a soft corner for certain vegetables that are not quite popular with other people. Somehow I fell in love with vegetables like Bitter gourd, cabbage , brinjal to name a few and coax my folks into eating them. I try to cook such vegetables in different forms and methods and try to convert my folks into liking them eventually.

One such attempt was when I cooked this creamy curry with brinjal.


I adapted this dish from Nalini's blog and it was served when my nephew stayed with us for a couple of days last summer.He is one of the few who brave my cooking experiments and it is always a pleasure to watch him savor my trials.

This dish goes well with steamed rice and roti / Chapathi. The kids had it with Chapathi and we had it with rice. Since everyone at home gave it a thumbs up, I can gladly say I did convert them to liking brinjal even if it was for just a day!!!


 I used:

 Adapted from Nalini's Kitchen

For the paste

Melon seeds- 1/8 cup
Coconut,grated-1/8 cup
Poppy seeds- 1 tablespoon
Saunf / Fennel seeds- 1/2 teaspoon

For the masala spice mix

Sambar powder- 2 tablespoons / as per need
A generous pinch of salt

For the curry

Baby eggplant / brinjal - 1/4 kilo
Onion, finely chopped- 1
Curry leaves- a few
Tamarind extract- 2 teaspoons / adjust to taste
Fennel seeds-1/2 teaspoon
Mustard seeds-1/2 teaspoon
Finely Chopped ginger-1/2 teaspoon
Finely Chopped garlic-  1/2 teaspoon
Turmeric powder- a large pinch
Coriander leaves- a handful,chopped
Oil-1 tablespoon

Take the ingredients for the paste in a mixie jar and grind to a smooth ,thick paste adding a little water.Keep aside


Mix the ingredients for the spice mix and keep aside.


Wash and pat dry the brinjal and make X shaped slit marks as shown.I kept the stalk intact. You can trim it if you prefer. Fill the brinjal with the spice powder and keep aside.


Heat oil in a pressure cooker and add the mustard and fennel seeds. When the mustard pops, add the onion,curry leaves, ginger and garlic. Saute till the onions turn light brown.Add salt and the brinjal.


Put in the ground paste, remaining spice powder mix,turmeric powder and about 1/4 cup of water.


Add the tamarind juice and pressure cook for 10 minutes or till the brinjal is soft yet not mushy. Open the cooker after the pressure releases and add teh coriander leaves. Give it a mix and serve.


Goes well with Rice and Roti.


Note:
  • You can use [soaked]cashews/ almonds instead of melon seeds
  • The quantity of the spice mix depends on the brinjal and the quantity used to stuff the brinjal with
  • The tamarind should add just a hint of sourness and should not taste like puli kuzhambu. Well, that was how little I added. 
  • You can also use a pan instead of pressure cooker. It will get done a little slowly though.
I have another interesting recipe with brinjal coming up tomorrow. Do come back to check it out..

Bon Appetit...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68







Wednesday, 31 August 2016

Welcome To The Cooking Carnival..

After being a bit silent on the blog front for the past couple of months, I have taken a daring step to do the month long Mega Marathon in spite of having very few dishes ready!!

If you are new to my space, here is what we have been doing all this while....

Blogging Marathon is a monthly event spearheaded by Srivalli of Spice your Life blog.Each month we take up themes and post 3 recipes per week. And in April and September we run a month long Marathon,posting 26 recipes with the Sundays off.

Each of these mega marathons come with a very interesting and challenging theme and it is something that we always look forward to.

The planning and execution of the themes starts months ahead and by the time we wrap up the Mega marathon posts, we feel satisfied, proud and attain an extreme sense of achievement laced with a little exhaustion!

For these mega marathons we push our limits and strive to prepare something that we normally hesitate to make. We usually refrain from making the mundane dishes for the mega marathon and the themes get tougher and interesting as the years go by. But this year, Srivalli chose a simple yet exciting theme - Cooking Carnival.




 Before I go on, here is a recap of what we did so far in the mega marathons....

April 2013 - Weekly themes...
September 2013 - A-Z Marathon - Blogged dishes starting with A all the way through Z
April 2014- Indian food Odyssey- Showcased the cuisines of  Indian states
September  2014 -Around the world in 30 days - We traveled across the globe to create some culinary magic
April 2015 - Fire Up Your Oven - Month long baking marathon
September 2015 - Buffet on the table  where we took one theme for each week
April 2016 - A- Z themed Journey through the cuisines, where I cooked 26 dishes from the Madhwa /Karnataka cuisine.


This month, in the Cooking Carnival we had these options..

Option 1

1 Ingredient / 1 Category for all 26 days

Option 2

5 ingredient / 5 categories through the month.

Pick 5 ingredients for 5 weeks, Or 5 categories for 5 weeks[Category can be Food category like Sandwiches, Rice, Starter, Dessert,or cooking methods like MW method, Stove top, Oven, Rice cooker etc]

Initially, I wanted to do 1 ingredient per week .Then all of a sudden I jumped to 1 category for 26 days. Then when half of the dishes were ready, I jumped back to 1 ingredient per week!!

So, we kick off the event tomorrow and I am inviting you all to join us, a group of around 25 bloggers, in this Cooking Carnival.

I am not ready with all the dishes yet I am so eager to start the writing the first post for tomorrow....


Wednesday, 24 August 2016

Krishna Janmashtami | Gokulashtami Recipes

Tomorrow is Krishna Janmashtami [25/8/2016] . Also known as Gokulashtami ,it is celebrated to rejoice the birth of Lord Krishna, the 8th incarnation of Lord Vishnu. It falls on the 8th day or Ashtami,Krishna Paksha [or the Dark fortnight] in the month of Shraavana in the Hindu calendar. Each family follow their own customs and traditions as a part of the celebration.


Poojas and prayers are offered around mid night, the time the Lord was born and several food stuffs are prepared and offered to the Lord. It is a tradition to prepare Cheedai, Kesari, Aval upma, ladoos,Homemade butter and Curd,jaggery are also offered to the Lord..


Here are some varieties from my blog.I will be adding more to this collection. So do come back...


Kesari Varieties



Cheedai Varieties



Recipes with Poha / Aval / Flattened Rice - Aval is a favoriteod Lord Krishna and here are some recipes to try..



Payasam / Kheer- No celebration is complete without a kheer/ payasam.Choose from one of the many varieties that have been churned out from my kitchen...