Category: Tamil Cuisine

Eggplant sambar

Brinjal sambar

Brinjal Sambar


Ingredients:

Brinjal/ Eggplant-250 grams

Toor dal /Moong dal-1 cup

Tamarind juice-2 cup

Onion-1 medium/Shallots-10

Tomato-2

Green chillies-2

Salt to taste

Coriander leaves

Oil

 

Spices:

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Fenugreek seeds-1 pinch

Curry leaves


 

Preparation method

  1. Wash and clean the toor dal or moong  dal,  add 1:2 ratio of water.
  2. Add turmeric powder, cumin seeds, hing  and  2 garlic cloves
  3. Cook it in a pressure cooker For the 3 to 5 whistles.
  4. Heat oil in a pan, add mustard, fenugreek seeds, cumin seeds, urad dal, red chillies and curry leaves.
  5. Once they spluttered, add onions or shallots, green chillies and sauté it
  6. Add tomatoes, turmeric powder, sambar powder, hing, salt and cook it until oil floats out.
  7. Add chopped eggplant sauté it For the 5 min and add cooked dal.
  8. Add tamarind juice, mix it well and cook it For the 12 mins in a low flame.
  9. Add Fresh coriander leaves and serve it hot.

 


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Cabbage Rasam

cabbage rasam

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Eggplant-Ennai Kathirikai

brinjal enai kathirikai

Brinjal Ennai Kathirikai


Ingredients

Baby Eggplant-250 gms

Tamarind Juce-1/4 cup

Oil For the fry

Salt to taste

 

For the tempering/tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Fenugreek seeds-1/4 tsp

Curry leaves

 

For the Tomato paste:

Onion-2 medium

Tomato-2

Ginger garlic paste-1 tsp

Chilli powder-1tsp

Coriander powder-2 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp


Preparation method:

  1. Heat oil in a pan and fry the eggplant and keep it seperately.
  2. Heat oil in a pan, add onions and sauté it.
  3. Add ginger garlic paste and cook For the 2 mins
  4. Add tomatoes, turmeric, chilli powder, coriander powder, cumin powder, salt and cook it For the 5 mins.
  5. Grind it in a blender and make a fine paste. Tomato paste is ready.
  6. Heat oil in a pan, add mustard, fenugreek seeds, urad dal and curry leaves.
  7. Once it’s spluttered add tomato paste and cook For the 5 mins.
  8. Add tamarind juice, salt  and allow to cook till oil floats at the top
  9. Add fried eggplant and mix it well and cook in a low flame.
  10. Serve it hot with rice.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Egg Fried Rice

Egg fried rice

Egg fried rice


Ingredients:

Eggs -4

Turmeric powder-1/2 tsp

Salt to taste

Oil

 

For the Tempering / Tadka:

Cloves-2

Mustard-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Curry leaves

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste


Preparation method:

 

  • Heat oil in a pan adds tempering spices.
  • Once they splutter add onions and green chillies and fry it.
  • Add ginger garlic pate and sauté it
  • Add eggs, turmeric and salt and scramble it gently.
  • Add cooked rice and mix it well. Sprinkle ghee or sesame oil.
  • Garnish it with coriander leaves and serve it hot with raita or pickle.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Eggplant Chutney

brinjal chutney

Brinjal chutney


Ingredients:

Bringal-250 gms

Red chillies-4

Tamarind-aamla size

Turmeric powder-1/2 tsp

Hing-2 pinch

Salt to taste

Oil

For the tadka:

Mustard-1/2 tsp

Urad dal-1/2tsp

Curry leaves-2 sprig


Preparation method:

  1. Heat oil in a pan add, chopped brinjal and sauté it.
  2. Add brinjal, red chillies and tamarind to the blender, and grind it to a fine paste.
  3. Heat oil in a pan add mustard, urad dal and curry leaves.
  4. Once they splutter add the ground paste, salt, hing and turmeric.
  5. Cover it and cook till oil seperates.
  6. Serve it hot with idly, dosa or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Eggplant Recipe – Eggplant Stir Fry Recipe

Eggplant Stir Fry Recipe - Veg Recipes Indian Style

Eggplant recipe – Eggplant stir fry recipe is very aromatic and delicious curry dish. Eggplant stir fry recipe is very simple to prepare and great side dish well goes with rice or roti and you can try with any type of eggplant available in your market. Eggplant stir fry recipe is really popular and can go with any variety rich.

Eggplant recipe – Eggplant stir fry recipe nutrition facts i.e. its rich in iron. Nutritionally, eggplant is low in fat, protein and carbohydrates. Eggplant stir fry differs from normal eggplant recipes, tastes very different and delicious. You can adjust the spice level mild to hot, according to your taste.
http://food.ratedlife.com


Ingredients:

Brinjal/ Eggplant – 250gms

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Salt to taste

Oil

 For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method:

  1. Wash and cut the eggplants into tiny strips.
  2. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  3. Once spluttered, add chopped eggplants and sauté it.
  4. Add turmeric powder, hing, sambar powder and salt.
  5. Sprinkle water, cover it and cook for 15 mins in a medium flame.
  6. Serve it hot with rice.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Methi Egg Pepper Fry

Methi egg pepper fry

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Broad Beans -Arachuvitta Sambar

Avarakka- arachivita sambar

Avarakkai sambar


Ingredients:

Shallots-1 Cup

Toor dal /Moong dal-1 cup

Tamarind juice-2 cup

Tomato-2

Green chillies-2

Salt to taste

Coriander leaves

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Oil

 

Spices for the grinding

Channa dal-2tbsp

Tuwar dal-2 tbsp

Green gram-1tbsp

Coriander seeds-3tbsp

Red chill-5

Grated coconut-5 tbsp

Fenugreek seeds – 1/4 tsp

Pepper-1/4 tsp

Cumin-1/2 tsp

 

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Red chillies -4

Curry leaves


Preparation method

 

  1. Wash and clean the toor dal or moong dal,  add 1:2 ratio of water.
  2. Add turmeric powder, cumin seeds, hing  and  2 garlic cloves
  3. Cook it in a pressure cooker For the 3 to 5 whistles.
  4. Heat oil in a pan, add mustard, red chillies and curry leaves.
  5. Once they spluttered, add onions or shallots, green chillies and sauté it
  6. Add tomatoes, turmeric powder, sambar powder, hing and salt cook it until oil floats out.
  7. Add cooked dal and tamarind juice mix it well and cook it For the 12 mins in a low flame.
  8. Add the ground paste and mix it well, cook for few mins in a slow flame.
  9. Add Fresh coriander leaves and serve it hot.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Eggplant Chops

brinjal chops

Brinjal- chops


Ingredients

Eggplant-250 gms

Oil For the fry

Salt to taste

 

For the tempering/tadka:

Fennel seeds-1/4 tsp

Curry leaves

 

For the Tomato paste:

Onion-2 medium

Tomato-2

Ginger garlic paste-1 tsp

Turmeric powder-1/4 tsp

 

For the Coconut Paste:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2


Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste with the coconut.
    1. Heat oil in a pan, add onions and sauté it.
    2. Add ginger garlic paste and cook For the 2 mins
    3. Add tomatoes, turmeric, salt and cook it For the 5 mins.
    4. Grind it in a blender and make a fine paste. Tomato paste is ready.
    5. Heat oil in a pan, add fennel seeds and curry leaves.
    6. Once it’s spluttered add tomato paste and cook For the 5 mins.
    7. Add coconut paste, salt, water  and allow to cook till oil floats at the top
    8. Add chopped eggplant and mix it well and cook in a low flame For the few mins.
    9. Serve it hot with rice.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Lima Beans eggplant Tamarind Gravy- Mochai-Brinjal Pulikulambhu

Mochai Brinjal Tamarind Curry

Mochai Brinjal Kulambhu


Ingredients

Brinjal-250 gms

Mochai-250 gms

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

Garlic cloves-6 (optional)

Coriander leaves

Salt to taste

Sesame oil

 

For the Tadka/Tempering:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Red chillies-4

Curry leaves-1 spring

Fenugreek seeds-1/4 tsp

Cumin seeds-1/4 tsp

 

Spices:

Turmeric -1/2 tsp

Chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Pepper powder-1/2 tsp

Hing-1/4 tsp


Preparation method:

Heat oil in a pan add tempering spices.

Once they splutter, add chopped onions, grren chillies, garlic cloves and sauté it.

Add chopped tomatoes and spices, mix it well.

Add tamarind juice, salt and cook until oil float at the top.

Add chopped brinjal, boiled mochai and sauté it.

Cover it and cook For the 20 mins in a medium flame.

Garnish it with coriander leaves.

Serve it hot with rice.


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather