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...:) 

Baingan bharta/ Roasted Mashed eggplant

aingan or eggplant , might not be the favorite of all, but is definitely a favorite of few and in that category comes my dearest hubby... ohh he just loves it and can't get enough. He can eat it every single day and in all its forms :) Before I got married to him I didn't detest this vegetable but it was definitely not my favorite, until one day when he made this lip smacking baingan bharta.. and boy, I was hooked. This is his famous recipe (yeah!! the man can cook :)) from his good old bachelor days and without doubt and bias I can say this is is THE BEST Eggplant bharta recipe you will ever make and taste!

It is basically a mashed roasted eggplant mixed with several spices, (lots of) garlic, tomatoes and preferably some other veggies.

The way he tells me about its origins is totally believable. Not having any clue about what goes in a classic bharta recipe he decided to add any veggies he had at the time in the refrigerator and as well every spice that he was familiar with (adding Hing and Amchur were my touch to it).

He basically messed up by making it this one time for me. Now if there is ever eggplant bharta made in my household, it is him at the stove battling it out. Of course I am there to help out, like roasting the eggplant in the oven was my idea (he used to roast it on the stove-top and make a mess ;)

Can be served with roti, paratha or rice, for lunch or dinner.You can also serve them with flat breads or crackers and they make for a great appetizer.  personally like to eat it rolled up inside a paratha :)

So here it is... enjoy!

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Hyderabadi Bhaghare Baingan / Eggplant in sesame peanut sauce

Hyderabadi cuisine refers to the cuisine from a region in the south-eastern part of India. It  is highly inspired by the Mughlai cuisine.The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Lucknowi. Hyderabadi recipes are famous for their rich taste and unique use of ingredients, roasted spices and aromatic flavors. This eggplant dish has all these components and more... baby eggplants simmered in roasted peanuts, sesame, coconut sauce with lots of indigenous spices cooked to perfection. It is utterly lip-smacking... even if you are a eggplant hater you can't ignore this one. It is very easy to prepare and has a very rich creamy taste which will compel you to make it again and again :) or if you have an eggplantoholic hubby as mine..  he will compel you to make it again and always. Also you can bribe him with this to get him to take you shopping for the whole day or spa or just whatever. I have used it for this trick a few times lol.. shhhh....:D

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Brinjal Pulao

Ingredients:
2-3 Medium Size Brinjals (Egg plant)
Cut into medium size cubes.
1 Large Onion (finely chopped)
1 Tbsp of Clarified Butter(Ghee)
2 Tbsp of Coriander leafs (finely chopped)
1 Tsp Fennel seeds
1 inch Stick Cinnamon
2 Cloves
2 Cardamom pods
1/2 Tsp Turmeric powder
Bay leaf
1 Cup Rice
1/2 Cup Milk
1 1/2 Cup water
1 Tbsp Ginger and Garlic masala
5-6 Green chilly
4-5 Tbsp oil
Salt to taste

First Step:
For the Masala
1 Inch piece Ginger
8-10 pods Garlic
1 Inch piece Cinnamon
2 Cloves
2 Cardamom pods
1 Tbsp Fennel seeds
5-6 Green Chillies
Fry the above Ingredients in 1tsp oil and coarse grind the masala and set aside.

Second Step:
In a pan heat oil fry the onion with cinnamon, cardamom and cloves add the bay leaf and fry add the brinjal fry add turmeric powder the masala paste fry and add very little water with some coarse salt stir cover and par boil the brinjal masala.

Third Step:
Clean the rice wash and soak for 10 mins.

Final assembly:
Heat a cooker add Ghee and oil drain the rice and fry in ghee and oil add the prepared brinjal masala stir and add milk and water add salt if needed add lime and coriander stir and cover for 4 mins with whistle on or for 1 whistle. Serve hot with egg and salad...enjoy....:)

Tips:
You can also use Basmati Rice.
Try to parboil the brinjal as we are gonna pressure cook
Fry the rice in oil and add lemon while preparing any pulao or briyani rice will not break or go into a lump
Fry ginger garlic in oil before preparation of any masala this seals the flavor and gives extra taste.

I've also done a detail video on youtube do watch  and try the recipe and post your comments...:)