BRINJAL CHUTNEY - கத்திரிக்காய் சட்னி

INGREDIENTS:

Big round brinjal/Aubergine 1 no.
Red chillies 7 – 8 nos.
Tamarind 1/2 tsp,tightly packed
Mustard (big variety) 3/4 tblsp
Coconut,scraped 2 – 3 tblsp (option can used 1 Fried potato)
Asafoetida 1/8 tsp
Salt As needed
Coconut oil 2 tsp
Curry leaves 1 sprig


Method
Brush/apply oil over the washed brinjal evenly everywhere. Pierce a rod to the brinjal and roast it in direct flame every where evenly. You have to rotate the brinjal now and then for even roasting. Keep the flame in medium always.

After the skin of the brinjal gets blackened and the brinjal gets cooked completely remove from fire and cool down.(the pierced rod will not hold the brinjal anymore after the brinjal gets cooked,so you can take it as reference point)

Peel off the skin,if you have roasted evenly and the brinjal is done cooking,then removing the skin will be very easy. If not cooked well,the skin will not come that so easy.

Roast mustard and red chillies until mustard splutters.Add the coconut and give it a stir till nice aroma comes.

First grind the red chillies and tamarind and then add brinjal,coconut,mustard,salt and just give it a spin. The mustard should be just ground in to one and two.Add required water while grinding.

Heat oil and season with curry leaves and asafoetida and mix well. Serves best with Idly or dosa.

Pumpkin Biryani பம்ப்கின் பிரயாணி

 


Ingredients:

Basmati Rice - 2 cups
Pumpkin - 400 gms
Onion -1
Green chillies - 3
Garlic seeds - 8 flakes
Cumin seeds - A pinch
Cloves-2
Cardamoms - 3
Black pepper-6
Lemon-l
Ghee -2 tbsp
Salt to taste

Method :

1. Wash the rice and soak in water for 20 minutes.
2. Slice onion, chop garlic and green chillies finely.
3. Peel and chop pumpkin into cubes.
4. Heat ghee in a pan, add cumin, cloves, cardamom after a minute add chopped onions and garlic.
5. Stir briskly until onions becomes transparent. Add pumpkin and green chillies.
6. Add little water and salt, cover and cook till pumpkin is tender. Add lemon juice and remove from fire.
7. Cook soaked rice by adding 4 cups of fresh water. When it is done, strain away the excess water.
8. Take baking dish grease it little ghee and arrange a layer of rice and pumpkin mixture alternately.
9. The top most layer should be rice and bake in a moderate oven for 10 minutes and serve hot with Chicken Rendang.

Rava Laddu ரவ லட்டு

Ingredient:

1 1/2 cup - rava
1 1/2 cup - sugar
1/2 cup - ghee
4-5 - cardamoms
10-15 - cashewnuts broken into small pieces
2 tablespoon - raisins

Preparation Method:

1.Take a  a frying pan and add 2 tablespoon ghee

2.Add the rava and roast till light golden in color and keep it aside.

3.Take the sugar and powder it .Keep aside.Similarly powder the cardamoms after removing the skins

4.Now heat the remaining ghee and fry the cashew nuts and raisins.

5.Add the the rava and the sugar.Mix well till the mixture becomes thick

6.Shape into tight laddus when the mixture is still warm.

Cashew Halwa - கஷேவ் ஹல்வா

Ingredients

Cashew - 1 cup
Milk - 3 cups
Khoa ( sugarless ) - 1/4 cup
Coconut ( grated ) - 1/2 cup
Carrot ( grated ) - 1/2 cup
Beetroot ( grated ) -  1/2 cup
Sugar - 2 cups
Cardamom powder - 1/4 tsp
Badam - 10 
Pista - 10
Chironji - 1 tsp
Ghee - as needed

Method

1. Heat a little ghee in a frying pan.
2. Add badam, pista, chironji, fry and set aside.
3. Soak cashew in hot water for half an hour.
4. Grind cashew with a cup of milk to a paste.
5. Heat ghee in a frying pan.
6. Add carrot, beetroot, coconut and fry for a few minutes.
7. Add 2 cups of milk and cook.
8. When the carrot and beetroot are cooked, add ground cashew paste, khoa, sugar and stir 
well.
9. When the contents thicken, add badam, pista, chironji, cardamom powder, stir well and 
remove pan from the stove.