Came across this recipe the other day when I was wondering what to make with the Spring Onions that were languishing in the fridge. This turned out to be a really quick recipe and quite tasty too. Had it along with Rice and Rasam.
http://saffrontrail.blogspot.com/2006/07/simple-spring-onion-curry.html
Sunday 20 September 2009
Guthi Vankaya
Managed to find some fresh eggplant here finally and my mouth started watering reminiscing of the wonderful taste of Guthi Vankaya, a traditional telugu dish which amma used to make occasionally.
Found a recipe on the 3-dub and have modified it a bit to reduce the calories (no coconut) and to suit my tastebuds (not too spicy).
Ingredients:
Eggplant (small or medium) - 6 nos
Oil - 2 tspns
Tamarind paste - 2 tspns
Turmeric powder - 1 tspn
Salt to taste
For masala:
Peanuts - 1 tablespoon
Sesame seeds - 1 heaped tablespoon
Bengal gram (chana dal) - 1 tablespoon
Black gram (urad dal) - 1 tablespoon
Red chillies - 3 nos
Cumin seeds - 1 tablespoon
Coriander seeds (or powder) - 2 tspns
Cloves - 4 nos
Cinnamon - 1 stick
Slit eggplant almost quartering them. Remember to cut the stems off. Toss them in water to stop them from turning brown.
Dry roast all the ingredients for the masala and grind them. Add tamarind paste and grind again finely.
Heat oil in a kadai and toss in some mustard seeds and cumin seeds followed by the eggplant. Saute for a minute and add turmeric and salt to taste. Add the ground masala and about 1.5 glasses of water. Cover the kadai and let the eggplant cook, stirring occasionally. When the eggplant is soft to touch and oil rises to the surface, turn off the stove.
Serve with hot rice or roti.
Found a recipe on the 3-dub and have modified it a bit to reduce the calories (no coconut) and to suit my tastebuds (not too spicy).
Ingredients:
Eggplant (small or medium) - 6 nos
Oil - 2 tspns
Tamarind paste - 2 tspns
Turmeric powder - 1 tspn
Salt to taste
For masala:
Peanuts - 1 tablespoon
Sesame seeds - 1 heaped tablespoon
Bengal gram (chana dal) - 1 tablespoon
Black gram (urad dal) - 1 tablespoon
Red chillies - 3 nos
Cumin seeds - 1 tablespoon
Coriander seeds (or powder) - 2 tspns
Cloves - 4 nos
Cinnamon - 1 stick
Slit eggplant almost quartering them. Remember to cut the stems off. Toss them in water to stop them from turning brown.
Dry roast all the ingredients for the masala and grind them. Add tamarind paste and grind again finely.
Heat oil in a kadai and toss in some mustard seeds and cumin seeds followed by the eggplant. Saute for a minute and add turmeric and salt to taste. Add the ground masala and about 1.5 glasses of water. Cover the kadai and let the eggplant cook, stirring occasionally. When the eggplant is soft to touch and oil rises to the surface, turn off the stove.
Serve with hot rice or roti.
Saturday 11 July 2009
Milagu Kuzhambu
This is a traditional south indian side dish.
Ingredients:
Whole pepper - 1 tsp
Urad dal - 4 tsps
A handful of curry leaves
Red chillies - 1 or 2
Heat 2 spoons of ghee in a pan and add all the ingredients except curry leaves. Saute for 2-3 mins and then add the curry leaves. When the curry leaves turn crisp, let the mixture cool down and then grind this to a fine powder.
Heat 2 spoons of oil in a pan and add tamarind water and a pinch of turmeric. Once it starts to boil, add the ground mixture and let it cook for 5-6 minutes till it reaches the desired consistency.
Serve hot with rice and some more ghee. It's yummy with curd rice, dosa and idli too. Can be stored in the fridge for 2-3 days.
Ingredients:
Whole pepper - 1 tsp
Urad dal - 4 tsps
A handful of curry leaves
Red chillies - 1 or 2
Heat 2 spoons of ghee in a pan and add all the ingredients except curry leaves. Saute for 2-3 mins and then add the curry leaves. When the curry leaves turn crisp, let the mixture cool down and then grind this to a fine powder.
Heat 2 spoons of oil in a pan and add tamarind water and a pinch of turmeric. Once it starts to boil, add the ground mixture and let it cook for 5-6 minutes till it reaches the desired consistency.
Serve hot with rice and some more ghee. It's yummy with curd rice, dosa and idli too. Can be stored in the fridge for 2-3 days.
Saturday 21 March 2009
Welcome Foodies!
Hi,
The very first post from the spicegals blog. So let's get some basic information out of the way:
Who we are: Sisters who love cooking traditional and experimental food that spans global cuisines
Where we are: In the land of spices!
What this blog is about: A collection of our recipes - some handed down from our mother, mothers-in-law, friends and sundry other people who like to be creative in the food department. You might find that most recipes are ones that you would have come across on the dinner table sometime or the other. The idea is not to post exotic recipes with ingredients that can only be found on the other side of the globe but to list out dishes that are tried and tested and most importantly, easy to make.
Good, healthy food goes a long way in ensuring a positive state of the mind and ofcourse, the body.
Happy Cooking!
NV@spicegals
The very first post from the spicegals blog. So let's get some basic information out of the way:
Who we are: Sisters who love cooking traditional and experimental food that spans global cuisines
Where we are: In the land of spices!
What this blog is about: A collection of our recipes - some handed down from our mother, mothers-in-law, friends and sundry other people who like to be creative in the food department. You might find that most recipes are ones that you would have come across on the dinner table sometime or the other. The idea is not to post exotic recipes with ingredients that can only be found on the other side of the globe but to list out dishes that are tried and tested and most importantly, easy to make.
Good, healthy food goes a long way in ensuring a positive state of the mind and ofcourse, the body.
Happy Cooking!
NV@spicegals
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