BRINJAL EGG CURRY/VANKAI KODIGUDU IGURU

BRINJAL EGG CURRY/VANKAI KODIGUDDU IGURU

INGREDIENTS:

Eggs – 2 – boiled and deshelled,

Brinjals – 4 – cut in to 8 cubes each,

Onion – 1 – finely chopped,

Tomatoes – 2 – finely chopped,

Garlic – skin peeled -6,

Curry leaves – 1 stem,

Tamarind pulp – 2 tsp,

Mustard seeds – ½ tsp,

Fenugreek seeds – ¼ tsp,

Red chili powder – 2 tsp,

Coriander powder – 2 tsp,

Turmeric powder – a pinch,

Salt – as per taste,

Oil – 4 tsp,

Water – 2 cups,

METHOD

Heat oil in a kadai when the oil is heated, add mustard and fenugreek seeds, when it crackles add chopped onion and fry until they turn golden brown,

Now add chopped tomatoes, garlic and chopped brinjal along with salt, red chili powder, turmeric powder, coriander powder and curry leaf, mix everything well and sauté it for 2 mins

Add 2 cups of water and cook the gravy till the brinjals are cooked,

Now add the boiled eggs to the gravy and cover the kadai with a lid and cook the whole gravy for 5 mins, till the gravy comes together.

Serve hot with white rice or with roti, phulkas , this recipe is very jhatpat to make and with no masalas…

MYSORE BONDA WITH KAARAM

MYSORE BONDA AND KARAAM

INGREDIENTS:

Maida – ¼ kg,

Curd – 1 cup,

Coconut pieces finely chopped – ¼ cup,

Green chili – 2 – finely chopped,

Jeera – ¼ tsp,

Salt – as per taste,

Oil for frying,

Water – ½ cup,

Soda bi-carbonate – a pinch,

INGREDIENTS FOR KAARAM

Whole red chili – 10,

Garlic with skin -2,

Onion – 1,

Salt – as per taste,

METHOD TO MAKE MYSORE BONDA

Mix maida with salt, jeera, green chili and coconut chopped, soda bicarbonate along with water to form a bater which is in dropping consistency,

Keep this bater aside for atleast 1 hr,

After 1 hr, heat oil in a kadai and drop this batter in form of roundels to form bondas,
Fry them golden brown and serve this with kaaram

METHOD FOR MAKING KAARAM

Grind whole red chili, garlic, onion and salt together to make kaaram. This kaaram is specialty of we PUTHALAPATTUS

WHITE SWISS ROLL

WHITE SWISS ROLL WITH RASPBERRY JAM AND HONEY

INGREDIENTS

Eggs – 4,

Maida – 130gms,

Sugar – 125gms,

Venilla essence – 1tsp,

Warm water – 2 tsp,

Butter – 130 gms,

Raspberry/Strawberry jam – 2 scoops,

Honey – 1tsp,

METHOD

Grease the baking tin with butter and dust it with maida,

In a bowl add 4 eggs, sugar, vanilla essence, warm water, honey and blend it thoroughly for 5 whole mins,

Now swift 125gms of maida to the above batter and fold it carefully with a spatula, empty it out into the tin and place the tin in the oven

Spread the batter all over the tin evenly, Heat the oven 190 degree Celsius and bake it for 20 mins,

Press the edges and turn it over the platform, dampen a kitchen towel and squeeze the water, press the towel over the baked roll to cool it.

Now, spread raspberry jam/strawberry jam all over the roll and roll the whole roll and cut roundels out of the roll and your swiss roll is ready… its again a delight for kids… and grown ups too…

BANANA FRITTERS

BANANA FRITTERS:

INGREDIENTS:

Banana -2,

Maida – 1 cup,

Corn flour – 2 tsp,

Venilla essence – 2 drops,

Sugar – ½ cup,

Baking powder – a pinch,

Egg white – 1,

Dalda/ghee – for frying,

Chopped cashews – ½ cup,


METHOD:

Peel the skin off the bananas, and cut the bananas finger size,

Make a batter of maida, cornflour, baking powder, vanilla essence, egg white all mixed together to form a dropping consistency batter,

Now heat the ghee/dalda, dip each finger size cut banana piece into the batter then roll it in the chopped cashews placed in a plate and then drop them one by one into the heated ghee/dalda

Golden fry the fritters and garnish with roundels of bananas serve chilled or hot very ideal for kiddy parties… this way u can make them have bananas with no chaos at all. try it yourself.

CRISPY KARELA FRY

CRISPY KARELA FRY:

INGREDIENTS:

Bitter gourd/karela/kakarakaya – 4,

Curd – 1 cup,

Red chili powder – 1tsp,

Coriander powder – ½ tsp,

Turmeric powder – a pinch,

Salt – as per taste,

Garlic – with skin crushed – 4(option),

Oil – for frying,

Curry leaves – 1 stem,


METHOD:

Cut the bitter gourd into roundels, and remove the seeds,

Add some salt to it and leave it aside for 5 min, after 5 min squeeze the water from the bitter gourd and wash twice with water,

Add curd to the bitter gourd, turmeric powder, salt, red chili powder, coriander powder and mix well with hand marinate it for ½ hr,

After ½ hr, heat oil in a kadai, add the marinated bitter gourd, on a low flame cook the bitter gourd and fry it on the low flame till golden brown at last add curry leaf.

Serve as side dish with sambhar rice or dal rice,
Bitter gourd is very good for health, it purifies blood and good for sugar patients too, have bitter gourd in your menu at least once in a week, if possible try having it raw or in juice form else I am always available with tasty recipes…