Sunday, November 30, 2008

Spicy Rava Vaanghi Baath

Spicy Rava Vaanghi baath is made of Samolina (Rava or Sooji). Vanghi means eggplant/brinjal/badane kai/kattari kai/Aubergine.
This particular dish is prepared using a type of brinjal. The long brinjals are good for preparing Vanghi baath. We can prepare vanghibath with rice/rava/broken wheat/Vermicelli (Semiya/Shavige) etc.
Here I have used Rava as main ingredient and the spices are freshly roasted and dry ground.

Lets see some benefits of having "Brinjals" in our diet.
Eggplant is very low in calories and fats. It is rich in fiber content. It is good very good for controlling high blood cholesterol. Brinjal has rich source of anti oxidants and good for inflammation and neurological disease. Eggplant is one of the low glycemic index vegetable. It contain good amount of essential B -complex group of vitamins. It also contain minerals like manganese, copper, iron and potassium.
No onion or garlic is used in this Spicy Rava Vaanghi baat.
Lets see the recipe now :

Things Needed :

Rava/Samolina : 2 Cups (Medium size)
Brinjal/Eggplants : 4 to 5
Green Chilly :2
Masala Powder : 2 Tablespoon
Salt : to taste
Oil : 1/4 cup
Ghee : 2 to 3 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urd daal : 1/2 teaspoon
Curry Leaves : 2 to 3 sticks
Coconut : 3 to 4 Tablespoons.
Cashew nuts : 2 Tablespoons
Lemon juice " 1 Teaspoon (1/2 of one lemon)
Water : 4 Cups

Method :

1. Wash and cut brinjals and put in a bowl of water. 
2. Wash and cut green chilly and coriander leaves and keep it aside.
3. Grate coconut and keep it aside.

4. Keep a pan on the fire and heat. Add 2 tablespoons of oil. Let it heat.
5. Add mustard seeds, urid dal. Let the mustard seeds splutter. Add cut green chilly and curry  leaves.
6. Fry for 10 seconds. Add cashew nuts. Let it turn golden brown.
7. Wash brinjals and squeeze out the water and add brinjal pieces to the seasoning and fry. 

8. Add a pinch of turmeric powder and cook on low flame till it turns soft. (Stir inbetween). Add salt.
9. Now dry roast Rava till the raw smell goes off. (2 to 3 minutes).
10. Keep water for boiling.
11. Let rava be roasted nicely.
12. Add boiling water and mix it well.
13.Add cooked brinjal to rava mixture.

14.. Stir nicely and Let it be on low flame. Add coconut, fresh ghee and mix it well. Add ground spice powder.  Add required salt.

15. Mix it thoroughly and shift it to the serving dish. Add lemon exract and mix it well again.
16. Add a spoon of ghee/coconut oil on the top and put curry leaves.
17. Rava Vanghi baath is ready to serve.

Note : 

Rava/Semolina should be roasted well. Dry brinjal curry can be prepared and then added to the rava mixture. (Optional). Adding more spice is optional. Adding little ghee adds to the taste.
Time : 25 to 30 minutes.
Serves: 2 to 3.

Things Needed for Vanghibaath Masaala powder :
Channa Daal : 2 table spoon
Urd Daal : 2 table spoon
Red chillies : 6 to 8
Coriander seeds : 1 Table spoon
Cloves : 3 to 4
Curry leaves : 6 to 8
Asafotodia : a pinch
Coconut : 2 Table spoon
Method :
Roast all the ingredients one by one till golden brown , add coconut and dry grind to get masaala powder.

Thursday, November 27, 2008

Vegetable Jal Frizy.

Vegetable Jal Fryiz is a side dish/curry.  Vegetables fried with tomato sauce and mixed with  mild spices is known as Jalfrizy. This is my style of preparing Jal Frizy. I have used less oil and less spice.

Vegetable jalfrizy goes well with chapatis or any type of rotis, kulcha, poori etc. It is easy to prepare and you can add your own spices. Let the spice be mild. You can use tomato ketchup. It is said that tomato ketchup addto the taste. (More tasty). But I am not a big fan of any ketchup or sauce.
I have used two tomatoes, and no onion or no garlic in this Curry.
Boil one tomato for 1 to 2 minute and leave it for cooling. Remove its skin and grind it till paste and add this tomato paste while cooking. It helps the curry to be thick and tasty. I have used 1 tablespoon of jaggery instead of sugar. Very little garam masala is used. Try it out and enjoy. If you feel the curry is dry add some water to it and bring it to boil.
Let us see the recipe Now;

Things Needed :

Carrot : 2
Capsicum :1
Tomato : 2
Green chilly : 2
Peas : 1/2 Cup ( I have used Pigeon pea pods)
Ginger : a small piece
Coriander leaves : 2 to 3 sticks
Garam Masala : 1/2 Teaspoon
Turmeric powder : a Pinch
Jeera : 1/3 teaspoon
Salt : Required Salt
Oil : 1 Teaspoon

Method :
1. Wash and cut vegetables and keep it aside. Wash and cut coriander leaves and green chilly.

2. Boil pigeon pea pods and keep it aside. Wash and cut another tomato into small pieces.
3. Boil a  whole tomato for 1 minute and remove its skin and grind it to a paste consistency.
4. Wash and remove the outer layer of ginger and wash it again and grate it.
5. Keep a pan on the fire and heat. Add a tablespoon of oil and put jeera/cumin seeds.

6. Fry nicely for 10 seconds. Add carrots, capsicum and fry nicely. Add tomatoes and fry for a minute. Add cooked pigeon peas. Add grated ginger and green chilly.

 7. Now mix all the vegetables nicely and add 1/2 Teaspoon of garam masala and fry for a minute.
8. Add garam masala, jaggery and turmeric. Mix it well and stir for 2 minute.

9. Add 1/2 cup of water and mix it well. Let it cook on low flame for 2 minutes. Add ground tomato paste.

10. Add salt and mix it well. Let the curry boil for a minute. Put off the fire and shift the curry to a serving dish.

11. Add cut coriander leaves and 1 teaspoon of butter. Mix it well
12. Serve the curry with a roti/naan/parota/chapati or any of your favourite choice.

Note : 

Do not cook vegetables till soft. Let it be crunchy. You can also fry them in oil. It taste best but it is not that good for health. Adding onions and garlic is optional. I have not added. Adding more vegetables is optional.
Time : 20 Minutes
Serves : 3 to 4.

Jat Pat Peas and Capsicum Curry.

Peas and capsicum curry can be prepared with in 5 minutes, and can be eaten with Chapatis , Parota, Pooris and with Bread also.

Things Needed :
Frozen Peas : 1 cup
Capsicum : 1
Tomato : 1
Garam Masala powder : 1/2 Tea spoon
Red chilly powder : 1/4 Tea spoon
Coriander leaves : 2 sticks
Ginger : a small piece.
Curd (Yogurt ) 1/2 cup
Milk powder : 1 Tea spoon.
Oil : 1 Tea spoon
Jeera ( cumin seeds) 1/4 tea spoon.
Water : 1/2 cup.
Salt : to taste

Method :
Cut capsicum, ginger, tomato and coriander leaves into small pieces.
Keep a pan on the fire . Put oil and heat for 10 seconds. Add cumin seeds and ginger. Fry for 10 seconds. Add tomato, capsicum and frozen peas and fry for 10 seconds . Add garam masaala powder and chilly powder and fry. Add water and a pinch of haladi( turmeric powder ). Add salt and yogurt. Stir well . Let it cook for 2 to 3 minutes. Add milk powder and stir well. Add cut coriander leaves and put off the fire. Pease and capsicum curry is ready to serve.

Note : Must do it on medium heat. Can add 1 /2 tea spoon of butter to get delicious taste. While serving with bread ..toast bread on both side. Apply little butter on the bread before toasting.

Serves. 2

Tuesday, November 25, 2008

Avalakki( Beaten Rice ) Chat

Awalakki ( Povva in gujarati, awal in tamil ) /Beaten rice, chat is a snack..and you can enjoy this dish in the evening with Tea. We call it as avalakki oggarne.
Awalakki is one of the handy grain I can say because we can prepare so many dishes by using Awalakki.
I have used Oganic Avalakki, little organic jaggery, green chilly and the seasoning. You can create your own chat with using vegetables, peas, or any fried dishes like ompudi, khara seve, Sev or even potato chilps.
Let us see the recipe now : As I said it is simple and no onion or garlic is used here, one can have this avalakki during their fasting time. You can prepare as snack for ladies get together or party.

Things Needed:
Thin Awalakki : 1 cup
Green chillies : 2
Salt : to taste
Coriander leaves : 4 sticks
Jaggery : 1 Tablespoon
Coconut Oil : 1 Tablespoon
Mustard seasoning : 1 Tablespoon

1. Grate coconut and keep it aside.
2 Wash and cut green chilly into small.
3. Clean Awalakki/poha/ pova/beaten rice and keep it aside.

4. Take a big bowl. Add coconut, awalakki, salt, jaggery and mix it nicely.
5. Keep a small pan and add coconut oil and heat. Add mustard seeds and let it splutter.
6. Add cut green chilly and fry for 10 seconds. Add curry leaves.
7. Now put this mustard seeds seasoning to awalakki and mix it nicely.
8, Shift this to a serving bowl.
9. Top up with your own creation and serve.

Toppings : 
Grated carrots. cut cucumber, cut onions, cut or grated mango or goose berry (Nellikai), roasted or fried ground nuts, Fried Sev (any variety) or potato chips.

Note : 

Top up awalakki with your own creative and yummy toppings. The healthy way is to top up with onions, grated carrots and little Goose berry grating/raw mango gratings.
Use of coconut oil is optional. Use of more/less spice is optional. Use of any spice like garam masala, chat masala, coriander powder, jeera powder is optional.
Serves :2 to 3 
Time : 20 Minutes.

Thursday, November 20, 2008

Capsicum Chitranna

Chithrana or Lemon Rice is a rice dish, Here in Karnataka it is very famous and people love to have them even for breakfast. 
I have just added capsicum and tried this chitranna. It taste nice and capsicum aroma adds to the taste.
In South India, Rice dishes are very famous and common. May be because Rice is grown here. People have rice dishes for breakfast, lunch and dinner also. Previous day's left over rice is used as Chitranna (Lemon Rice) for breakfast some time. In festive and festival days fresh rice is cooked and prepared as some type of rice dish. Like Bisibele bath, (Dals, vegetables and rice is cooked with some spice), Vanghibath. (using vegetables especially brinjals dry curry is cooked and mixed with rice), or Rice vegetable Palav, ( Though Palav has come from North India, people especially children love to have Vegetable Rice) and many more rice dishes are prepared.
Rice provide carbohydrates and gives energy. These rice dishes are also used as lunch and packed for offices as lunch box.
Let us see This Special " Capsicum Chitranna" recipe. It is an easy and quick dish. No Onion or No Garlic used in this Rice Dish.
Prepare the rice and let it cool. Then prepare " Capsicum Rice".
Lets see the recipe Now :
Things Needed:
Cooked Rice : 1 Cup
Capsicum : 2
Green chilly : 2
Lemon : 1/2 ( 1 Teaspoon)
Coconut : 1/2 Cup
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Ginger : A small piece
Salt : As Required
Oil : 1 Tablespoon
Ghee : 1 Tablespoon
Method :
1. Wash and cook rice and let it cool.
2. Wash and cut capsicum into thin pieces, slit green chilly and grate ginger and keep it aside.
3. Grate/dry grind coconut and keep it aside.
4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add slit green chilly and curry leaves.
6. Add cut capsicum and fry nicely till soft.

7. Add cooked and cooled rice. Add turmeric powder, grated ginger and salt. Mix it nicely.

8. Add grated coconut and lemon juice. Mix it nicely and put off the fire. Add ghee and mix it well.

9. Shift the ready chitranna to a serving bowl and serve.

10. Serve with papad and a cup of curd/yogurt.

Note :
Fry capsicum nicely so that the rice mixes well with rice. Adding onions to chitranna is optional. Adding grated carrots to chintanna is optional. Adding ghee is optional. You can use little more oil instead. Adding more chilly is optional.
Time : 20 Minutes + Rice cooking : 20 Minutes.
Serves : 2 to 3.
Measurement of water and Rice ratio:
Sona Masoori Raw Rice : 1 Cup : 2 1/2 of- to 3 cups of water.
Basumati Rice : 1 Cup Rice : 2 Cups of water.

Wednesday, November 19, 2008

Bombay Bread Toast

Bombay Bread Toast is a snack and You can have them any time of the day. It goes well with cup of coffee/tea/juice. When you are hungry and you crave to have some think yummy, spicy and not that oily, this Bombay Bread Toast really serve the purpose.

I have used normal bread, besan/channa flour/kadale hittu, spices like green chilly, garam masala and vegetables like onions, tomato and carrots.
As I said it is an easy, yummy snack and goes well with chutney/ketchup.
Let us see the recipe Now :

Things Needed;

Bread Slices : 4 to 6
Besan Or Channa daal powder : 1/2 cup
Onion : 1
Green Chilly : 2 to 3
Carrots : 1 ( 1 cup of carrot gratings).
Tomatoes : 1 (Big size)
Coriander leaves : 5 to 6 Sticks.
Salt : to taste.
Garam Masala : A pinch
Jeera pr cumin seeds : 1/2 tea spoon.
Oil or Ghee : 2 to 3 table spoon
Water : Required quantity
Cooking Oil/butter/Ghee : 2 to 3 Tablespoons

 Method :

1. Remove the outer layer of onions and cut into small pieces.
2. Wash and remove the outer layer of carrot and grate it.

3. Wash and cut tomato into small and keep it aside.
4. Wash and cut green chilly, coriander leaves into think pieces.

5. Now take a bowl and put channa flour besan/Kadale hittu and salt in it.
6. Add cut onions , green chillies and coriander leaves, tomatoes and grated carrots.
7. Add required water and prepare bajji dough. (Let it be little thicker than bajji dough)
8. Slice the bread in triangular shape. (No need to cut out the edges).

9. Keep a pan on the fire and heat. Place a bread slice and spread bajji dough on the top.

10. Add little oil around and cover the lid. Cook on 30 seconds).

11. Turn the other side slowly and cook for a minute. (Bajji dough gets cooked). Add a teaspoon of oil around the bread.
12. Cook nicely till the bajji dough turns golden brown.
13. Remove from the pan and serve with chutney/Ketch up and a cup of coffee/tea.


14. Repeat the same with remaining bread and the dough.n the low flame . Use 1 tea spoon of oil for each bread. Serve with ketchup or any kind of chutney.

Note : 

Cut onions in to small pieces . So that it cooks faster. Use of butter/ghee instead of oil is optional. Adding chilly powder/any other spice is optional.
Serves : 2 to 3
Time : 20 Minutes