Udupi Baingan Brinjal with coconut and curd

Udupi Baingan

Brinjal with coconut and curd

Ingredients

• Burnt and mashed brinjal                          1 cup
• Fresh and thick curd                                  3/4 cup
• Chopped fresh coriander                           1 tsp
• Grated coconut                                          1/2 cup
• Dry red chilli                                             2 nos
• Garlic flacks                                             2 nos
• Mustard seeds                                          1 tbsp
• Cumin seeds                                            1/2 tsp
• Hing                                                        a pinch
• Karepatta                                                few
• Green chilli slices                                  3 nos
• Sugar                                                      1 tsp
• Oil                                                           1 tsp
• Salt to taste

Process

Wash brinjal with water and apply few drops of oil and burn it on the flame or in a micro wave. Then drop the burnt brinjal in water in a bowl and keep aside. Now make a smooth paste of coconut, dry chillies, garlic and 1 tsp mustard seeds adding required amount of water. Now remove burnt skin from brinjal and mash. Take a mixing bowl, mix mashed brinjal , curd, coconut paste, chopped coriander, sugar and salt. Mix well all the items. Now place a pan on the flame and add 1 tsp oil and heat. Now add hing, cumin seeds, mustard seeds, green chilli slices and karepatta. Off the flame when mustard seeds starts cracking and add this to above brinjal mix. Mix every thing well and udupi baingan is ready to serve and eat with steamed rice and with phulka. 

Dal masala Oats

Dal masala Oats

Ingredients

• Oats                                                   1 cup
•  Water                                                1 and 1/2 cups
• Cooked dal (any type)                      1 cup
• Chopped onion                                1/4 cup
• Chopped tomato                              1/4 cup
• Chopped carrot                               1/4 cup
• Sliced green chillies                       4 nos
• Chopped coriander                        1 tbsp
• Maggi magic masala powder      1 and 1/2 tsp
• Salt to taste

Process

Place a pan on the flame, add cooked dal and water. Add chopped onion, chopped tomato, chopped carrot and sliced green chillies. Now add salt and Maggi magic masala powder and mix. Cook all the items for 5 mins and add oats. Mix well and cook till oats become soft and absorb water. Garnish dal masala oats with chopped coriander and serve.Now enjoy healthy and tasty oats with family and friends. 

Kashmiri Baingan

Kashmiri Baingan

Ingredients

• Brinjal pieces                                     1 big cup
• Chopped onions                                1 cup
• Chopped tomato                                1/2 cup
• Chopped fresh coriander                  1/4 cup
• Mustard oil                                       3 tbsp
• Hing                                                 1/4 tsp
• Turmeric powder                              1/4 tsp
• Kashmiri chilli powder                     2 tsp s
• Coriander powder                             1 tsp
• Dried ginger powder                        1 tbsp
• Fennel seeds (soanf)                        1 tsp
• Cinnamon stick                                1 inch piece
• Cardamoms                                      5 nos
• Cumin seeds (jeera)                         1 tsp
• Lemon juice                                     1 tsp
• Salt to taste

Process

Place a non stick pan on the flame. Add oil and heat. Now add jeera, cinnamon stick and cardamoms and sauté. Now add hing, turmeric, chilli powder, salt and coriander powder and sauté. Now add 1 tbsp of water to pan and cook in a low flame. Add dried ginger powder to it and mix well. Now add chopped onions and fry. After 5 mins add brinjal pieces and saute for few mins and then add chopped tomatoes. Close the lid and cook for 20 mins. Now open the lid, add fennel seeds and mix well and cook for few mins. Finally spread lemon juice and garnish with chopped coriander. Finally yummy and tasty special kashmiri baingan is ready to serve and eat with steamed rice or roti. 

Multi dals Dosa with onion chutney

Multi dals Dosa

with

onion chutney

Ingredients

• Urad dal (black gram)                        1/2 cup
• Chana dal                                           1/2 cup
• Moong dal with skin (green gram)   1/2 cup
• Har har dal                                        1/2 cup
• Masoor dal with skin                        1/2 cup
• Masoor dal without skin                  1/2 cup
• Kali chana                                        1/2 cup
• Kabuli chana                                   1/2 cup
• Cashew nuts                                    1/2 cup
• Chuda (puffed rice)                        1/2 cup
• Chaval (rice)                                  1 cup
• Green chillies                                6 to 7 nos
• Ginger piece                                  1 inch
• Jeera (cumin seeds)                      1 tsp
• Salt to taste
• Oil                                                 1/4 cup
• Chopped onion                            1 cup
• Chopped spring onion                1/2 cup 

Process

Mix all the dals, cashew nuts and rice in a mixing bowl. Rinse and soak with water over night. Mix puffed rice (chuda) to soaked dals in the morning and soak. Take mixer grinder jar and grind soaked dals with chuda, jeera, green chillies and ginger pieces adding required amount of water. Grind all the items in to a medium thick smooth batter. Transfer the batter in a bowl and add salt to it. Mix well. Now heat non stick tava on the flame and spread 1 small cup of batter over the tava. Now spread finely chopped onion and spring onion over the dosa. Now spread 1 tsp of oil over the dosa, cook in a low fire till golden yellow. Now fold and serve dosa with onion chutney.

Onion chutney

Fry 1 cup of onion slices with 1 tsp dhania (coriander seeds) and 2 green chillies with 2 tsp s oil for 3 to 4 mins. After 10 mins take a mixer grinder jar and add the above fried items, salt to taste, 2 tbsp s tamarind pulp and 2 tbsp s jaggery or sugar. Now add 1 cup of water to the jar and grind. Now yummy onion chutney is ready to serve with dosa.

Aloo Bhindi fry with Pav bhaji masala

Aloo Bhindi fry

with

Pav bhaji masala

Ingredients

• Potatoes (big size)                              1 nos
• Bhindi (lady's fingers)                      20 nos
• Turmeric powder                               a pinch
• Chilli powder                                    3/4 tsp
• Pav bhaji masala powder                1 and 1/2 tsp
• Salt to taste
• Oil                                                    2 tbsp s

Process

Peel skin from potato and cut 1 inch length and thin pieces just like french  fries. Cut lady's finger in to 1 inch length slices. Now place a pan on the flame and add oil and heat. Add potato pieces and lady's finger slices to oil. Now add a pinch of haldi powder and salt. Mix well and close the lid. Simmer the flame and cook for 10 to 15 mins. In the meanwhile sauté 2 to 3 times. When potato pieces are soft open the lid and fry for 10 to 15 mins in a lower flame. Now add chilli powder and sauté. After 2 to 3 mins add pav bhaji masala powder and sauté. After 1 or 2 mins off the flame and garnish with chopped coriander and serve.

Sindhi special Dal pakwan

Sindhi special Dal pakwan

Ingredients

• Chana dal (soaked for an hour)    1 cup
• Chopped onions                             1 cup
• Chopped fresh coriander              1/2 cup
• Chilli powder                                1 tsp
• Garam masala powder                 1 tsp
• Haldi powder                                a pinch
• Aamchur (dried mango powder) 1 tsp
• Jeera (cumin)                              1/4 tsp
• Sliced green chillies                    4 to 5 nos
• Karepatta                                     few
• Salt to taste
• Oil                                               1 tsp

Process

Cook soaked chana dal with a pinch of haldi and 1 cup of water for 3 whistles in a pressure cooker. When done keep the pressure cooker aside and let it cool. After 15 mins open the lid of the cooker and put it on the flame. Add 1/2 cup of water, 3/4 tsp chilli powder, aamchur powder and 3/4 tsp garam masala powder. Mix all the items well and add salt to it.Cook the dal till medium thick. Now keep a pan on the stove and add a spoon of oil. Add jeera, sliced green chillies and karepatta and saute. Now off the flame and add remaining chilli powder and garam masala powder to it. Now immediately transfer the contents to dal in the pressure cooker. Now add finely chopped coriander to dal and close the lid. We can use fried dried methi (kasuri methi) instead of coriander.

After 1 hour open the lid of cooker and serve dal as shown in the picture in a bowl with a piece of fried papad. Now dal pakwan is ready to serve with phulka or with paratha.