Friday, July 13, 2012

Kala Chana in Baingan Bhartha (Eggpalnt and Black Chikpea)
Kala Chana (Black chickpea) in Baingan Bhartha (mashed eggplant)

Just like the name suggests, its just an addition of  kala chana in baingan bhartha. Rahul, my son, 10 yrs, liked it just because of the new addition.
I have tried bhartha's of many tastes, here is my version.I am sure you might be able to relate to it in some way.

Ingredients :

Baingan (Eggplant) Large : 1
Boiled Chana : 1/ cup (add little salt and heat. drain and water     and keep aside)
Onion: 1 Large chopped
Small tomato : 1 chopped
Green Chilli :1
Garlic - 7-8 de-skinned pods
Green Coriander : little chopped
Corainder powder : 1tsp
Turmeric powder : 1/4 tsp
Jeera : 1 tsp

Procedure :
1. Clean and apply oil with a tissue on the Baingan.
2. Slit randomly across the baingan, in such a way the you can insert the garlic pod into it, with just a 10% popping out.
3. Heat on fire directly by rotating holding its stem.
4. Once it looks totally out of energy, I mean shrinks till it can no further, remove from fire.
5. Allow to cool.
6. Remove the skin carefully. It really tends to revolt and mess around if you apply force. So, please go easy with them.
7. Put it in a bowl and mash well with salt to taste.
8. Now heat 1 tbsp oil in a pan. Add jeera .When it splutters. Add onion, green chilli and tomato.
9. On high flame saute for 1 minute and make sure your stop watch does not deceive you !! We want the onion to remain crisp.
10. Add the mashed baingan to this and cook for 1/2 a minute.
11. Dish out the baingan
12. Garnish : Coriander leaves chopped and lemon (as per taste)

Serving : 2 persons

Sunday, July 1, 2012

Adai Dosa {Tamil Breakfast Recipe}

Every Morning, it’s a strenuous session to plan the first meal of the day, for most women who indulge in cooking for their family…the first thought is …what to I do for a breakfast ? Even though I am been indulging in cooking religiously for past 15 years, I always find a easy and pre-cooked assistance with recipes that demand preparations in advance specially the day before. Being a Tamil progeny I am blessed to have know these {Idli,Dosa,Pesarat etc}recipes more the typical guidelined way the counter parts follow.

Today I made the Adai Dosa for breakfast, which is a favorite with all the men at home.
I suggest you do try adding ingredients like grated carrot,ginger, Jeera etc. The viartion is not only to remove the monotonous taste but also to discover new ones ! When I told my neighbour about this recipe sometime back, she almost recreated 80% and while I was just being glad I conveyed things in a proper way,she was ecstatic with her new found skill to expedite all Tamil recipes.. :)

However,heres how I made it.


Channa dal – 50 gms
Tuvar dal- 50 gms
Udad dal – 50 gms
Raw Rice – 100 gms
Idli bolied Rice – 50 gms
Red Chilli – 2 pieces
Aesofotida – 5gms

Method :

 Soak All ingredients in water for 3-4 hours
 Grind them in blender / Grinder
 Just before its almost a paste, add the salt and swirl the mixer for 2 seconds to allow the salt to mix well.

{I have deliberately not mentioned the salt, as I am used to just adding without measuring but you can taste and keep adjusting as per your taste, just remember when you make the adai dosa the salt will be little more dominant than what you tasted now.}

 Remove from the Blender/grinder and add finely chopped onions, chopped curry leaves.
 Heat a little oil in a pan and add mustard seeds. Allow them to splutter . Cool and add to the ground paste.
 Its ready to use now , so you can pour the batter carefully on a mediumhot dosa/Roti

 In case you are using a roti tawa tomake Dosa, grease them first and run a half cut onion over the tawa before pouring the batter for first two dosa’s, this will prevent those and further dosa’s to stick to tawa and you can take pleasure in an uninterrupted session of perfect Adai Dosa