Tuesday, September 30, 2014

ALOO BAIGAN CURRY ( Brinjal and Potato Curry )

Brinjals and potatoes cooked in a tangy yogurt gravy with Chettinad masala. This tastes so good with plain rice, dosas, appams, parathas, puris... anything.I am sure you will love it.

Brinjals / eggplants ... 8-10 (baby brinjals )
Potatoes ............. 1 large 
Onion .... 1 small
Boiled onion paste ... 2 tbsps 
Tomato puree .. 2 tbsps
Yogurt ............ 1/2 cup
Chettinad masala .... 1 tbsp (see the recipe -HERE )
Garlic ...... 1 tsp
Turmeric powder ... 1/4 tsp
Coriander powder .. 1 tsp
Red chilli powder .. 1/2 tsp 
Salt .... to taste
Oil .... to fry the vegetables and 2 tbsps for cooking.
Corinader leaves .. for garnishing.

For tempering:
Mustard seeds ... 1 tsp
Dry red chillies .. 2-3 broken
Curry leaves .... few

1. Peel and cut the potatoes into wedges. Leave them in salt water for a while.
2. Split the baby brinjals into four with or without the stem and put them in the salt water too.
3. Heat oil in a pan anfd fry the potatoes and brinjals separately. Set aside.
4. Make the onion paste by boiling the onion chunks in a little water and then grind them after cooled.
5. Slice the smaller onion (about handful )
6. Now place the cooking pan on the gas and take 2 tbsps oil.
7. When it gets hot add the tempering ingredients. After they crackle, tip in the sliced onion and garlic. Saute for half a minute.
8. Now add the boiled tomato paste and saute for a minute.
9. Add the tomato puree, salt and the spice powders.
10. Finally add the churned / blended yogurt and the fried vegetables.
11. Add 2 cups water (add one cup if you need a dry version )
12. Simmer for 2-3  minutes. Garnish with coriander leaves.

Note: You can make the curry even without frying the vegetables but this one tastes better.
Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 


This is a South Indian style raita / pachadi with tempering. Make it with any kind of veggie ... tastes really yum  ! I have actually made use of some fried brinjals left over from yesterday's dinner. You can fry them freshly and make after cooling them.

Brinjal / eggplant .... 1 large or use few small ones
Curd ...... 2 cups or as needed
Salt ... to taste
Oil .... for frying the brinjals and tempering.
Spice powders for sprinkling (cumin, chilli, coriander powders )

For tempering:
Mustard seeds ... 1/2 tsp
Asafoetida ... a pinch
Dry red chillies .. 1-2
Curry leaves ... few

1. Wash and cut the brinjal into small pieces. Put them in salt water for some time before frying.
2. Heat oil in a pan and fry them until done. Remove and sprinkle with the spice powders.
3. Whisk the curd adding a little salt. Add a little water of you like. I did not add as I like it thicker.
4. In a pan add a little oil. Tip in the tempering ingredients and when they crackle switch off the gas.
5. Stir in the yogurt and the fried brinjal pieces.
You may add some chopped coriander leaves too.

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 

Monday, September 29, 2014


Her is a recipe of vegetable cutlets with a little twist. I have used pav bhaji masala for flavoring. It is always enjoyable to bring some changes in the same regular food that we eat. You can also make them in different shapes using cookie cutters for the kids.

Potatoes .... 4-5 large
Mixed vegetables .. 1 cup (I used carrots and green peas)
Oats ....... 1/2 cup
Bread crumbs .  1/4 cup plus some more for coating.
Corn starch ....   1 tbsp
Pav bhaji masala ... 2 tbsps
Turmeric powder .. 1/4 tsp
Cumin seeds .......... 1 tbsp
Mint leaves .. few
Coriander leaves .. handful
Green chillies .. 2-3 finely chiopped
Salt .... to taste
Oil ... to fry

1. Boil the potatoes, mash them and let them cool.
2. Chop the vegetables finely and boil them. Strain and let them cool.
3. Dry roast the oats in a pan and set aside.
4. Mix all the ingredients together (except the oil ). Make sure everything is cold before mixing.
5. Shape into cutlets and sprinkle bread crumbs on them.
6. Shallow fry or deep fry them.

7. If you are deep frying them, make a thin mixture of 2 tbsps maida and 1 tbsp of corn flour (corn starch)  with 2 cups water, dip the cutlets in it and then fry them to avoid breaking.The mix should be watery

Note: You can skip the corn starch and increase the quantity of bread crumbs. Corn starch helps in binding. You can also replace it with arrowroot powder.

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 

Sunday, September 28, 2014


Kesari is a common sweet made in South India, usually made with semolina. But these days many variations have come up.. for eg. adding fruit pulps, chocolate etc etc .. This recipe is with vermicelli.
Vermicelli / semiya ... 2 cups
Water .................. 3 cups
Sugar ................. 1 cup
Cardamoms ...... 3-4 split
Salt ... 1 pinch
Kesari colour ..... small pinch (orange food colour)
Nuts .......... for garnishing (I have used blanched almonds )
Ghee ...... 2 tbsps

1. Heat the ghee in a pan and add the split cardamom pods.
2. Now tip in the broken vermicelli and saute until golden brown on medium flame.
3. Now add the water (preferably hot ).
4. When it starts to boil, reduce the flame and let the vermicelli cook.
5. Add the kesari colour and a pinch of salt.
6. When the vermicelli is almost done, stir in the sugar.
7. Continue to cook on low flame until the water from the sugar gets dried up and vermicelli is cooked.
8. You may add the nuts to it if you prefer. I used only for garnishing to make it look presentable.

Recipe adapted from - You Too Can Cook

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey 

Saturday, September 27, 2014


Here is another chicken recipe that is so simple to cook and yet delicious..

Chicken ... 500 gms
Onions ..... 1 large
Tomato .... 1
Green chillies ... 1-2
Coriander leaves .. handful
Cinnamon stick .. 1 piece
Cloves ..... 3-4
Black cardamom ... 1
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/2 tsp
Salt ........... to taste
Oil / ghee ..... 2-3 tbsps

For marination :
Garlic paste .. 1 tbsp
Ginger paste .. 1 tbsp
Yogurt ..... 1 cup
Nutmeg powder ... 2 pinches
Chicken masala ... 1 tsp ( I use Badshah or Shan )
Salt ....... 1 tsp
Mint leaves .. handful - crushed

1. Clean the chicken and marinate with the ingredients mentioned in the second list. Set it aside for few hours.
2. In a pan heat ghee and add the whole spices. Tip in the sliced onions and fry until golden brown,
3. Now add the chopped tomato and saute until they are crushed.
4. Add the marinated chicken pieces and stir fry until you get a nice brown colour.
5. Now add 2 cups of water. If you want a drier version add little less water.
6. Add the spice powders and check the salt. Add carefully as we added salt to the marination.
7. Simmer to cook. (about 15 - 20 minutes )
Garnish with coriander leaves and onion rings.

Linking to:
First Anniversary Giveaway @ My Kitchen Odyssey