Stuffed Eggplant

Stuffed Eggplant

Eggplant / Brinjal is my favorite. There are varieties of eggplant in different sizes. Here i am using egg shaped egg size eggplant / brinjal. Very yummy and very good combination for jowar roti or any other Indian bread or even with rice too.

Depending on their taste people gives different twist to the dishes. here i am using peanuts and roasted channa. As i do not like sesame seeds i have not added. You can include in the recipe while powdering peanuts and roasted channa.  

Ingredients :

Eggplant - 4 Num

Peanuts and Roasted channa - 1 Cup

Oil - 4 Tsp

Mustard seeds - 1/2 Tsp

Curry leaves - 3 Num

Onion - 1/2 small size

Chilly Powder - 1/2 Tsp

Garam masala - 1/2 Tsp

Sugar - 1/4 Tsp

Lemon juice - 1 Tsp

Turmeric - 1/ 4 Tsp

Asafoetida - 1 Pinch

Coriander leaves - 1 Tsp

Salt to taste

Method:

1. In a pan dry roast peanuts and roasted chana. 

2. When it cools down grind it to the fine powder.

3, Add chilly powder, garam masala, salt, sugar, lemon juice, 2 tsp of oil. 

4. Mix it adding some water. Now the filling is ready.

5. Slit the eggplants without breaking on both the ends.

6. Now stuff the eggplants on both the endings.

7. In a pan add oil and mustard seeds. when they sputter add onion and curry leaves. Fry till onions become translucent. Add stuffed eggplant.

8. If there is any filling left add it along with 1/2 cup of water and turmeric.

9. Turn the eggplants carefully every 2 min and make sure all sides are cooked well.

 

10. Serve hot Stuffed Eggplant with jowar  roti or any Indian breads.

Shavige bhat / Shavige Upma

Shavige bhat / Shavige Upma

Shavige bhat or Shavige / Vermicelli Upma is a very simple and delicious breakfast. It is a popular south Indian dish. Vermicelli or shavige is the main ingredient. Vermicelli is a kind of pasta, in the form of long slender threads ( Noodles ). To make it more nutritious add veggies of your choice.

Ingredients:

Shavige / Vermicelli - 11/2 Cup

Oil - 6 - 8 Tsp

Mustard seeds - 1 Tsp

Chana dal and Urad dal - 2 Tsp

Peanuts - 1 Tsp

Green chilly - 2 Num

Curry leaves - 5 to 6 Num

Onion - 1 Medium size cut into thin slices

Coriander leaves  - Handful

Turmeric - 1/4 Tsp

Vegetables ( Carrot , Capsicum, Green peas, Beans, Potato, Cabbage) - 1 Cup

Garam Masala - 1/2 Tsp

Chilly powder - 1/2 Tsp

Lemon juice - 1 Tsp

Fresh Coconut - 2 Tsp

Salt to taste

Cashews for garnishing

Method :

1.In a pan add Vermicelli / Shavige and 1 tsp of oil.

2. Roast till shavige turns golden brown. Frying is very important otherwise while cooking the strands stick to each other.

 

3. Heat the pan add 6 Tsp of oil and mustard seeds. when it sputters add chana dal, urad dal and peanuts. Fry till it turns golden brown. Add green chilly and curry leaves.

4. Fry it and add onion.

5. Fry the onion and add vegetables and turmeric.

6. Fry the vegetables till it is cooked.

7. Add 21/2 Cups of water, chilly powder, garam masala, salt to taste, lemon juice, coconut, finely chopped coriander leaves and roasted vermicelli.

8. Mix well and close the lid and allow vermicelli to get cooked properly.

9. Serve hot Shavige Upma / Shavige Uppit.

Vegetable Uppit / Vegetable Upma

Vegetable Uppit / Vegetable Upma

Uppit / Upma is my favorite dish. Uppit is a south Indian breakfast recipe and very common, It is very easy to make and healthy too. Rave / Suji / Semolina is the main ingredient, which is roasted and cooked with vegetables or onion. It has many variations. 

Adding onion is optional. Here i have added few vegetables to make it more healthy and tasty.

 

Ingredients:

Rava / Suji / Semolina - 11/2 Cup

Vegetables ( Potato, Green Beans, Carrot, Cabbage ) - 1 Cup

Green Peas - 1/4 Cup

Capsicum - 1/2 Medium size cut into small piece

Oil / Ghee - 6 - 8 Tsp

Mustard seeds - 1 Tsp

Channa dal and urad dal - 2 Tsp

Green chilly - 3 Num

Curry leaves - 6 to 8 Num

Cumin seeds - 1 Tsp

Crushed Peppercorns  - 1 Tsp

Water - 3 Cup

Coriander leaves - 1/2 Cup finely chopped

Coconut - 1/2 Cup

Tomato - 1/2 Medium size cut into small pieces

Lemon juice - 2 Tsp

Salt to taste

Method:

1. In a pan add rava and dry roast. Once rava becomes fragrant transfer it to plate and add cumin seeds and crushed peppercorns.

 

2. Finely chop all the vegetables.

3. Pressure cook the vegetables without adding water for 2 whistles.

4. In a kadai add oil and mustard seeds. When mustard seeds starts popping add channa dal and urad dal. Fry it till it turns light brown. Then add green chilly and curry leaves.

5. Add capsicum and green peas.

6. Fry till capsicum and green peas are cooked then add cooked vegetables and fry it for 2 min. Not more than that.

7. Add 3 cups of water.

8. Add tomato, coriander leaves, coconut, lemon juice and salt to taste.

8. Water starts boiling.

10. Add rava slowly and stir continuously without forming any lumps.

11. Close the lid and cook it completely for 5 to 10 min

12. Serve hot Vegetable Rava Uppit / Vegetable Rava Upma with chutney or with ghee.

Onion Tomato Raita

Onion Tomato Raita

Onion Tomato Raita is very easy to prepare with less ingredients. Its a common side dish in India. It is served usually with parathas,  bisi bele bath, pulao or biriyani. It is a yogurt based side dish and onion and tomato  is the main ingredient with some finely chopped green chilly.

Ingredients:

Yogurt / Curd - 1 Cup

Onion - 1/2 Medium size finely chopped

Tomato - 1/2 Medium size finely chopped

Coriander leaves - 2 Tsp finely chopped

Green chilly - 1/2 to 1 finely chopped

Chilly powder  - 1/4 Tsp

Cumin powder - 1/4 Tsp

Chaat masala ( optional ) - for garnishing

Salt to taste

Method:

1. Whisk the yogurt in a bowl so that it becomes smooth.

2. Add finely chopped onion, tomato, coriander leaves, green chilly, cumin powder and chilly powder. Mix well.

 

3. Serve Onion Tomato Raita with any parathas, bisi bele bath, pulao, or biriyani.

Bisi Bele Bath / Sambar Sadam

Bisi Bele Bath / Sambar Sadam

Bisi Bele Bath / Sambar Sadam is a very popular and traditional south Indian dish. This dish is made in almost all the families in south India. It is origin from Karnataka. So in Kannada it is called 'Bisi Bele Huli Anna', which means 'Hot Lentil Rice'. It is a one pot meal which is a combination of rice, lentil, vegetables and few spices. 

Traditional way of doing Bisi Bele Bath is without adding onion or garlic. Usually this dish is prepared during the special occasions like festival or marriages. Here i am using pearl onions for the flavor. You can skip it while doing. Also am using one special ingredient called 'Kalpasi' ( 'Kallu Huvu' in Kannada ). This is a spice which gives perfect flavor for the Bisi bele bath. You get this spice in Indian grocery shops.  

Ingredients:

Rice - 1/2 Cup

Toor dal - 1/2 Cup

Vegetables ( Potato, Carrot, Beans ) - 1/2 Cup

Peanuts - 1/4 Cup

Tomato - 1/2 medium size

Jaggery - 1/2 Tsp

Tamarind pulp - 1 Tsp

Sambar Powder - 2 Tsp

Salt to taste

Coriander leaves - Handful

For Temper:

Oil / Ghee - 4 Tsp

Mustard seeds - 1/2 Tsp

Asafoetida - 1 Pinch

Kalpasi - Small piece

Curry leaves - 6 to 8 Num

Red chilly - 2 Num

Peanuts / Cashew - 2 Tsp

Turmeric - 1/4 Tsp

Pearl onions - 12 to 15

Capsicum  - 1/2 medium size cut into medium cubes

Green peas - 1/4 Cup

Method :

1. Wash the rice and pressure cook adding 1 cup of water.

2. Pressure cook toor dal, peanuts and vegetables ( potato, carrot, beans ) together adding 1 cup of water.

3. In a pan add cooked rice, cooked vegetables, dal and peanuts.

4. Add 1 cup of water, sambar powder, jaggery, tamarind pulp and salt to taste.

5. Mix it well and let it boil.

6. In another pan add oil or ghee and mustard seeds. when it starts popping add asafoetida , peanuts and kalpasi.

7. Add curry leaves, red chilly and pearl onions.

8. Fry the pearl onions till it becomes light brown and add green peas and capsicum. Fry till it is done.

9. By this time rice, lentil and vegetable is cooked.

10. Add the temper to the cooked rice lentil and vegetable. Mix it and cook for another 2 min.

11. Serve hot Bisi Bele Bath / Sambar Sadam with onion tomato raita or chips or boondi with a dash of ghee.