Baingan Bharta / Roasted Eggplant Masala / Sutta Katharikai thokku / சுட்ட கத்தரிக்காய் தொக்கு

Ingredients:

Eggplant - 1 no ,
Onion - 2 no , chopped
Tomato - 2 no chopped
Ginger Garlic Paste - 2 tbsp
Cumin Seeds - 1 tsp
Cumin Seeds Powder - 1 tsp
Coriander Seed powder - 1 tsp
Red chilli powder - 1 tsp
Garam Masala Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Oil - 1 tbsp
Green Chilli - 2 no , slit
Salt - To taste

Method:

Brush the egg plant with oil . Preheat the oven to 500F or the max in your oven .Bake the eggplant for 10 minutes .

Remove from the Oven.It will be like this .

Start removing the skin of the eggplant .

Take the flesh and mash it like this .Set Aside

Heat oil in a Kadai . Add the cumin Seeds and allow it to crackle .

Add the ginger garlic paste and fry for few seconds .

Add the onions , tomatoes , green Chilli , Garam masala , red chilli powder , coriander powder , turmeric powder , salt and cook till the contents become soft .

Now add the mashed eggplant and cook till the oil separates out from the masala .

Serve hot with Roti

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Pumpkin Puree / Easy Method to Puree Pumpkin / Homemade Pumpkin Puree in Oven

Are you tired of cutting those hard pumpkins ? Here is the easy way to avoid cutting and chopping those big pumpkins .I still had 2 pumpkins left in my home after the fall season . I was wondering what to do with those , so i made this puree and freezed it and thought of using it later to make my recipes. So here goes the recipe to make Pumpkin Puree .

Ingredients:

Pumpkin
Water

Method:

Take the Pumpkin and slice it in to halves and scoop out the seeds .Pre heat the oven to 375F.

Take a baking pan and fill it with 1/4 cup of water . Arrange the halved pumpkin in the pan . Cover the pan with Aluminum foil .

Bake at 375F for an hour .

Take out from the oven and  pierce a fork to check if they are tender and soft .

Scoop out the pulp using a spoon .

Transfer the pulp to a processor or a mixer and grind it .

Take the pureed pumpkin from the processor and store it in a Ziploc box and refrigerate it or freeze it for longer use .

 Easy Puree is ready to use .

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Yellow Rice Recipe

Ingredients:

Rice - 2 cups
Oil - 1 tbsp
cloves - 4  no
Cinnamon stick - 1 no
Star Aniseed - 1 no
Cumin Seeds - 1 tsp
Bay leaf - 1 no
Turmeric Powder - 1 tsp
Salt - to taste

Method:

Heat oil in a pressure cooker add the cinnamon stick , cloves , aniseed , bayleaf , cumin seeds and roast for few seconds .

Add the turmeric powder and stir .

Add 3 cups of water and bring the contents to a boil .

Add the rice , cover with the lid and pressure cook for 2 hisses .Allow the pressure to release and then open .

Serve hot with any masala gravy or Curry of your choice .

Easy  and yummy flavored rice made in few minutes is ready .

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Chickpeas Potato Peas Masala | Easy Sides Recipe

Chickpeas Potato Peas Masala

Ingredients:

• Chickpeas - 1/4 cup
• Peas - 1/4 cup
• Potato - 1 no , diced
• Onion - 1 no , sliced
• Tomato - 1 no , diced
• Red Chilli Powder - 1 tsp
• Garam Masala - 1 tsp
• Turmeric Powder - 1 tsp
• Salt - to taste
• Oil - 1 tbsp

Method:

In a Kadai , add oil add the onions and tomatoes and cook till it becomes soft .

Now add the red chilli powder ,garam masala , turmeric powder and mix .

Add the chick peas , and peas to the masala and stir .

Add some water and throw in the potato .

Cover with lid and cook till the water evaporates and gravy gets thick and hence oil floats on top .

Serve this with roti , paratha , puri and also with steamed rice .

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Easy Potato Curry | Aloo Sabzi | ( No onion , No Tomato , No Garlic Recipe )

Easy Potato Curry / Aloo Sabzi / ( No onion , No Tomato , No Garlic Recipe )

Ingredients:

• Potato - 3 no , boiled
• Kasthoori Methi Powder - 1 tsp
• Salt - To taste

To Grind:

• Yogurt - 1 cup , beaten
• Gram Flour - 2 tsp
• Garam Masala - 1 tsp
• Red Chilli Powder - 1 tsp
• Corriander Powder - 1 tsp
• Turmeric Powder -  1/2 tsp

To Temper:

• Oil - 1 tbsp
• Cinnamon Stick - 1 no
• Cloves - 3 no
• Fennel Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Mustard seeds - 1 tsp

 Method:

Cut the Boiled Potatoes . Sprinkle little salt and set aside .

In a mixer add the contents under to grind column  ( yogurt , gram flour , turmeric, red , corriander powders , garam masala )  to the mixer .

Grind it to a paste by adding water . Set aside .

Heat oil in a shallow pan , add the mustard seeds and allow to pop , add the cumin seeds , fennel seeds , cinnamon stick , cloves and fry for few seconds .

Add the ground masala paste to the oil . Add some water , salt  and cook in medium flame  till oil floats on top .

Throw in the potatoes , kasthoori methi powder and simmer the contents for 15 minutes .

The gravy becomes thicker in consistency , turn off .

 Serve hot with Roti , Puri , Paratha .

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Homemade Tortillas / Vegan Tortillas Recipe / Flour Tortillas

Ingredients:

•     All Purpose Flour - 3 cups
•     Baking Powder - 1 tsp
•     Oil - 1 tbsp ( I used Canola oil )
•     Steaming hot water - As required
•     Salt - to taste

Method:

Bring the water to boil  .

In a mixing bowl , sieve the  flour and baking powder together . Add some oil, salt and mix  with hand .

Pour in the steaming hot water and knead in to a soft dough . Use a spatula to do this , because the hot water may hurt your hand .

Set aside the dough for 30 minutes .

Make tiny balls of the dough and roll out in to a thin sheet

Heat the griddle , and cook the tortilla on both sides.

 These tortillas  were super soft and delicious .

The tortillas could be allowed to cool , stack it and freeze it OR as soon it is cooked put these in a zip-lock bag and close it immediately and let these stay air tight and then refrigerate it .Microwave for 30 seconds and reuse it if taken from refrigerator .

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