EGGPLANT MASALA | BRINJAL MASALA | YENNAI KATHARIKAI PORIYAL

Eggplant Masala is a easy and a tasty recipe made with Eggplants cooked with some aromatic spiced ingredients .  we cook the this dish using  Sesame oil to give the nice flavor to the dish . So now off to today's post Eggplant Masala Recipe

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EGGPLANT MASALA | BRINJAL MASALA | YENNAI KATHARIKAI PORIYAL

Ingredients:

Preparation Time : 10 Minutes | Cooking Time : 15 Minutes | Serves : 4 

• Eggplant - 1 number , chopped ( I  used big  black beauty eggplant )
• Onion - 1 number , chopped
• Salt - to taste
• Red chilli powder Or Curry Powder - 1 teaspoon ( Click here  for the recipe )
• Turmeric powder - 1/4 teaspoon
• Sesame Oil  - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Urad dhal - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon

Method :

• Heat oil in a shallow pan , add the mustard seeds and allow it to pop . Now add the cumin seeds and urad dhal an fry for few seconds . Now add the chopped onion and fry till it becomes translucent .

• Now add the chopped Eggplant , turmeric powder , red chilli powder Or Curry Powder  , salt and sprinkle little water and allow it to get cooked in medium flame .

• Cook till the Eggplant becomes soft  and cook till the oil separates out from the Eggplant masala .

• Eggplant Masla is ready . Serve hot with steamed rice  and Curry of your choice .

• Yummy Eggplant Masala is ready to serve !

Check out some of the  Eggplant recipes in the blog below :

• Eggplant Capsicum Curry
• Eggplant Curry ( Puli Kulambu Recipe )
• Baingan Bharta ( Roasted Eggplant Gravy )
• Eggplant Drumstick Masala

Click here to check out the other Poriyal , Stir Fry  recipes in the blog . 

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Cauliflower Fritters / Cauliflower Bajji

Bajji is one of my kids favorite food . They never say no to Bajji . I had few cauliflower in my home so made this quick fritters . This served as a simple and easy snack .

Cauliflower Fritters / Cauliflower Bajji

Ingredients :

• Gram Flour ( Kadalai Maavu / Channa dhal flour ) - 1 cup
• Rice flour - 2 tsp
• Hing - 1 pinch
• red chiili powder - 1/2 tsp
• Salt - to taste
• Oil - for frying
• Cauliflower - cut in to florets

Method:

In a mixing bowl , add the gram flour , rice flour , salt , hing , red chilli powder and mix .

Add some water and mix it to a dosa batter  ( Not too thick and not too watery )  consistency .


Drop the cauliflower florets in to the batter and coat it well with the batter .

Heat oil in a shallow frying pan and drop the batter coated florets in oil , and deep fry till they turn golden brown in color.

Serve hot with sauce or any chutney .

Enjoy these fritters with a cup of chai .

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Easy Vegetable Biryani ( Pressure Cooker Method ) | Veg Biryani

Vegetable Biryani is a flavorful one pot meal of rice and vegetables cooked with aromatic spices in the Indian cuisine .I have made a Soya chunks biryani in a similar way , Check out that recipe by pressing here . Now off to today's recipe .

Veg Biryani / Vegetable Biryani Pressure Cooker Method

Ingredients :

• vegetables - 200 gm ( Carrot + Potatoes + Beans ) , Chopped
• Basmathi rice - 500 gm , soaked in water for 1/2 an hour ( 2 1/2 Cups of rice Approx )
• Oil - 2 tbsp
• Onion - 300 gms , sliced
• Tomato - 1 no ,diced
• Ginger - 50 gms
• Garlic - 50 gms
• Green chiili - 4 nos , slit
• Mint leaves - A fistful ( I used Mint powder )
• Coriander leaf - A fistful
• Cloves - 2 no
• Cinnamon - 1 stick
• Ani seed - 1 no
• Fennel seeds - 1/2 tsp
• Bay leaf - 1 no
• Salt - to taste
• Yogurt - 1/2  cup , beaten
• Red chilli powder - 1/2 tsp
• Turmeric powder - a pinch

Method: 

Soak the basmathi rice in water for 30 minutes .Set aside .Grind the ginger, garlic, fennel seeds in to a paste . set aside .

In a pressure cooker , heat oil and add the spices like cloves , cinnamon , aniseed , bay leaf ,  and fry for a minute .Now add the sliced onion , green chilli, mint and coriander leaves and fry till the onion turns slightly brown in color .

 

Now add  the tomato and cook till they turn soft .

 

Add the ground ginger garlic paste from mixer and cook till raw smell goes away .

 

Now add the chopped vegetables .

Add  turmeric powder , red chilli powder , salt  and mix .

Add yogurt and mix

.

Add  2 1/2 cups of water and bring the contents to a boil . I add the rice and water in the ratio of 1:1 .

Add the rice .

Cover it with the Lid and cook for only one hisses .Remove from heat , Mix well .

Serve hot with raitha .

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Chennai Chicken Masala

Chennai Chicken Masala

I have done a guest posting for Chennai Chicken Masala in Lavanya 's blog . Lavanya has a wonderful recipes woth easy step by step presentation .

Thanks to lavanya for giving me this great opportunity  . Pls check back her link to find out more about this recipe .

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Sesame Seeds Powder / Ellu podi

Sesame Seeds Powder / Ellu podi 

 Ingredients:

Urad dhal - 4 tbsp
Sesame seeds - 4 tbsp
Whole red chilli - 5 nos
Salt - to taste

Method :

In a pan , dry roast the urad dhal till it turns slightly brown in colour . Set aside and allow it to cool .

Now dry roast the sesame seeds  till it crackles and add the whole red chillies and roast till the chili become slightly brown in color . I used black sesame seeds for this recipe . Set aside and let it cool .

Transfer the cooled urad dhal , sesame seeds , red chili , in to a mixer . Add salt and and grind it in to a coarse powder .

Store it in a airtight container and use it .

Mix this spice powder in rice with ghee and have it . It can be mixed with gingely oil / Ghee and served with Idly and dosa .

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Mughlai Chicken curry

Mughlai Chicken curry

Ingredients:

• Chicken - 750 gm , cleaned . skin out & chopped
• Onion - 2 no , chopped
• Bay leaf - 2 no
• Butter / Ghee / Oil - 2 tbsp
• Yogurt - 4 tbsp
• Coconut - 1/2 cup grated OR Cahew nuts - 10 nos (soaked in water )
• Salt - to taste

To Grind:

• Garlic - 10 pods
• Ginger - 2 tbsp , chopped
• Green chilli - 4 nos
• Whole red chilli - 3 nos
• Corriander leaves - few
• Fennel seeds - 1 tsp
• Cumin seeds - 1 tsp
• Cardamom - 2 nos
• Cinnamon - 1' stick
• Cloves - 4 no
• Aniseed - 1 no

Method:

Heat a pan , dry roast all the ingredients under to grind section.

Add the ground coconut , the roasted ingredients , little water and run in to a paste in a mixer .

Add the ground paste , yogurt to the chicken . Set aside for an hour .

In a heavy bottomed pan / pressure cooker , heat oil add the bay leaf , chopped onions , salt and fry it till brown in color .

Add the marinated chicken and cook till the raw masala smell goes away .

Add water , check for salt and pressure cook for 2 hisses or cook in open pan till the chicken becomes tender .

Serve hot with Naan , parota , steamed rice , rotis . Garnish with cilantro leaves .

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