Showing posts with label Brinjal. Show all posts
Showing posts with label Brinjal. Show all posts

Tuesday, January 18, 2011

Kaap (Shallow fried Brinjal)

Tried and tasted by Nivedita
Hi All,
Brinjal is one such vegetable which is verrrry common in North Karnataka. In most of the houses, it is prepared everyday, either in a form of sabji or gravy or sambhar or fried form. Its is prepared stuffed, sliced, boiled, mashed.
I am sharing the recipe of Kaap which is a simple shallow roasted brinjal. It goes well with hot rice and dal or even with chapati. Good food while travelling.

Ingredients:

Brinjal - 2 medium
Oil for shallow fry
Semolina(Fine sooji) - 1/4 cup
Red chilly powder - 1 tsp
Salt to taste
Cumin seeds powder - 1 tsp
Dry mango powder - 1 tsp

Method
Mix all the ingredients in a bowl except the Brinjal and oil.
Wash the Brinjals. Cut in to medium thick round slices. If you are not using it immediately, keep the slices in the water.
When you are ready,
Keep tawa or pan to heat.
Take the slices and roll on the ready semolina mix on both the sides. Take care to cover the semolina mix evenly on both the sides.
 Put a tbsp of oil on tawa and spread it evenly.
Arrange the brinjal slices and close the lid. Cook on slow flame for 2 minutes. Open and turn the slices on the other side. Close the lid and cook for 2 more minutes.  Open the lid and cook on high flame for half a minute.
Remove from fire. Cool it and serve it or pack it for travelling.
Sending it to
Kavita of Seasoned & Dressed's ongoing event;
Event - Healing Foods - Eggplant
which is the brain child of  Siri's Healing Food 


Keep Smiling,

Sunday, September 12, 2010

Brinjal masala

Tried and tasted by Nivedita
Hi All,
Some times, I don't understand to name the food I prepared. I don't know what name should I give to this food so just given as Brinjal Masala.
I tried this without any plan. But it came out very good. And I loved it with hot rice and pickle.
These long hybrid brinjals are not regular in our place. We get those purple round small and big ones. So when ever I see these, I bring home. I make Sambhar or normal dry sabji with tomato and onion. But this time, I thought of trying something new and I was not sure that what I am going to do. I just opened the spice box and checked what is available.

I  came out with this recipe:

Ingredients :
Brinjal - 3, cut into round slices and kept in the water
Tomato - 1 big, grated
Oil  - 1 tsp
Mustard seeds - 1 tsp
Salt to taste
Turmeric powder - a pinch
Jaggery - 1 tsp
Water - 1/4 cup

Dry roast and powder:
Dry red chilly - 3
Dry coriander seeds - 1 tsp
Sesame seeds - 1 tsp
Dry coconut - 2 tbsp

Heat oil in a kadai.
Add mustard seeds. Once splutter, add tomato and masala powder. Mix well.
Add the brinjal slices. Fry for some time.
Add all other ingredients with 1/4 cup of water. Mix well and cook till the brinjals are soft. It takes very less time(5 to 7 minutes).
Adjust the seasoning.
Have with chapati or rice.

Sending this to
Jay's on going event  
jay Ho Brinjal

And
Akila's 

Keep Smiling,

Sunday, July 18, 2010

Eggplant cups stuffed with veg and nuts

Tried and tasted by Nivedita
Hi All,
Few days back I got a call from LG company to ask whether I am interested to participate in the cooking competition. First I said No as I was little busy with mom's work. But, thanks to LG guy, who came home and explained the contest and the procedure, my mom forced me and told me it will be a good experience. I registered my name without any recipe in my mind. I thought of trying a cake. But I did not get more time spend on the recipe and the garnishing. 
I don't know why this recipe came in my mind!! May be because, it was easy, simple, quick and easily available ingredients. I had read it in one of old magazine at my friend's place. But never tried it before. It is a Turkish dish called "Imam Bayildi" May be I chose this one because, it is 100% cooked in a microwave which was the rule of the contest. In the original recipe, its a traditional cooking method. But I changed it into M/W cooking.


My friend Vaishaly is also a very good cook, very creative and very enthusiastic person. We both did shopping and tried it together(her and mine). I will post her recipe also in coming days.
Now coming to my recipe :


Ingredients:
Long and big Brinjals – 2
Onion- 1 chopped finely
Carrot - 1 cubed
Green Capsicum – 1 small, cubed
Fresh corn – 2 tbsp
Oil – 4 tbsp
Garlic – 2 cloves, chopped finely or crushed
Salt to taste
Sugar – ½ tsp
Oregano – a pinch
Lime juice – 1 tbsp
Fresh coriander – 2 tbsp, cleaned and chopped finely
Nuts – ¼ cup, cut into small pieces (Almonds, Cashew nuts,
Raisins)
Pepper powder – a pinch
Tomato – 1 big, cubed
Method:
·        Keep the brinjals in salted water for half an hour.
·        Cook the brinjals in a large uncovered microwave safe bowl on HIGH for 5 minutes, turning from time to time. Then immediately keep the brinjals in cold water to cool.
·        Now split the brinjals into half lengthwise, scoop out the flesh, leaving a little inside the shell and chop the pulp.
·        Heat half the oil in a micro wave safe bowl on HIGH for 1 minute. Put Garlic and keep on HIGH for a minute.
·        Add the onions and carrot and keep on HIGH for another minute. Now add cubed capsicum and sweet corn. Mix properly and cook for another half minute.
·        Now add chopped Brinjal. Cover and cook on HIGH for 3 minutes. Keep on stirring in between.
·        Open and season it with salt pepper and oregano. Mix well and add sugar. Cook for 2 more minutes.
·        Take it from the microwave and transfer into a bowl. Add 1 tsp oil, lime juice, half of fresh coriander and half of nuts.
·        Sprinkle evenly the salt and pepper powder inside the shells.
·        Stuff the mixture into the Brinjal shells and chill in the fridge.
·        Before serving, garnish with remaining fresh coriander and nuts.
Just make sure that the brinjal is baked properly.
And
If you choose the small brinjals, you can serve it one whole cup as a starter.
This is how I tried the garnishing at home, but was not happy with it. So changed it.

The competition was a very good experience for me as it was the first cooking competition. All the contestants were very creative.
Hoping to participate and be more creative in the future.


Sending this to Srivalli's 365 days of Microwave Cooking! event 
Keep Smiling,

Friday, April 30, 2010

Baingan ka Bharta(brinjal chutney)

Tried and tasted by Nivedita
Hi All,
Brinjal is the main vegetable used in North Karnataka. Brinjal and Onion sabji is a must in every marriage in few communities in Hubli and Dharawad.
Brijnal is known as zero life vegetable also. Many people do not like the taste of brinjal! But, as usual I love this vegetable also. And I love the most in brinjal preparation is this Baingan bharta.
I know two methods to make this one. This time I am giving you the method that is used in North Karnataka. One more is Punjabi style which has its own flavor and method.


Coming to the recipe,
Ingredients used are,
Brinjal - 1 big
Green chilly - 1 or 2
Onion - 1 medium, chopped in to fine cubes
Garlic - 2 flakes(optional)
Fresh coriander - handful
Salt to taste
Lime juice - 1 tbsp
Wash and wipe the brinjal. Prick to make holes all the over. Brush it with oil and roast it on a flame or in a microwave. When cold, keep in water for few minutes. Peel the skin and take the flesh out carefully, Avoid the skin as it tastes bitter.
Roast the green chilly and garlic(if using) Grind  it to make a coarse paste. or you can use  pestle, it gives better taste,
Now, add the roasted brinjal and other ingredients. Again use pestle and mortar to mix all the masalas properly. Check and adjust the taste.
Baingan ka bharta is ready to eat with Jowar rotti or chapati. My dauguter loves it, if I spread it on chapati with curds and make the roll.
Bharta tastes great with Jowar rotti and curds.

Please bear with me and give me some time to post the recipes regularly.

Keep Smiling,
  

Wednesday, March 10, 2010

Stuffed brinjal masala(ಬದನೆಕಾಯಿ ಏಣ್ಣಗಾಯಿ), reposted for the event

Tried and tasted by Nivedita
Hi all
Reposting this recipe for the event. (click here for old link)
(As I was new to blogging and taking photos, the photo is not clear!!)
Very tasty and spicy vegetable masala which is perfect with Jowar rotti. This is a very common food in North Karnataka. And it is compulsory in the menu in marriages. Here is the regular recipe, what my mother makes, and even I follow the same.


Brinjal – 4 to 6 (small)

Onion – 1 big (finely chopped)

Curry leaves – 1 line, chopped
Tamarind paste – 2 tbsp (soak the tamarind in warm water for half an hour then squeeze the juice)
Fresh coriander – 2 tbsp
Gurellu chutney powder – 2 tbsp (Check the recipe here), If you don't have it, no problem, you can add crushed pea nut powder and dry coconut powder. event though taste differs, but that also tastes great.
Red chilly powder – 1tbsp

Jaggery powdered – 1 tbsp

Salt to taste
Oil – 1 tsp
For stuffed brinjal
Oil – 2 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Slit the brinjal in the middle and keep in the water.
Fry chopped onion in a pan till slightly brown. Remove in a plate, add all other ingredients except oil and mix it nicely.

This masala is so tasty, that we used to finish it with chapatti or rotti, before it was stuffed in the brinjal.

Now remove the brinjal from water and stuff the ready masala.

Heat oil in a pan. Add mustard seeds. After they start crackle, add jeera, and stuffed brinjal. Fry for one minute. Now add remaining masala and little water. Cover and cook for 5 minutes.
Stuffed brinjal masala(ಬದನೆಕಾಯಿ ಏಣ್ಣಗಾಯಿ) is ready to serve with hot rottis or chapattis.

Sending this to silpa of Anita' s Kitchen's event Vegetable Marathon:Event Announcement


[eggplant.jpg]


Keep smiling,

Tuesday, March 9, 2010

Masala stuffed Brinjal Fritters (ಮಸಾಲೆ ಬದನೆ ಕಾಯಿ ಭಜಿ)

Tried and tasted by Nivedita
Hi All,

Brinjal fritter is prepared in many ways. It depends on your taste, your time and the occasion. Each region has its own way to prepare this bhaji. I am trying to do it the way it is prepared in Gadag District in Karnataka. When my mother was still working she got transferred to Gadag for 2 years. Every day she used travel from Dharwad to Gadag by 3 types of transportation. First, early in the morning I used to drop her to bus stand. From there she will travel in bus till Hubli, From Hubli to Gadag in train and from Gadag station to her office in mini cab!!! While coming back from the office, she used to  have this bhaji which is a famous street food. I never had this as I never got chance to have it when ever I traveled to Gadag. So I have taken mom's instructions and took her help to make it with little changes, as I felt the taste will be better if I do the changes.
Going to the recipe,
Brinjal - 4, medium, purple
Oil to fry the fritters
Wash, cut brinjal into very thick round pieces(3 pieces in one brinjal)
Again slit the brinjal in to two  pieces, keeping one end intact. Put them in salt water and keep aside.
For batter,
Gram flour - 1/ cup
Red chilly powder - 1 tbsp
salt - very little only for the cover, as we are going to add again in stuffing
Coriander seeds - 1 tbsp crushed
Ajwain - 1/4 tsp crushed
Haldi - pinch
Sugar - 1/2 tsp
Hot oil - 1 tbsp
Mix all in a bowl and keep aside.

For stuffed masala,
Green chilly - 4
Cumin seeds - 1 tsp
Fresh coriander - handful
Salt to taste
Curry leaves few
Mix everything in a blender and make into a paste.








Take the brinjal out in a plate. Drain the water. Stuff the green masala in to it as shown in the photo. 
Heat the oil in a kadai.
Dip the stuffed brinjal in to a batter and fry them in a oil. Remove from oil and keep it on a tissue paper to remove any excess oil.
But, when I tasted these, I felt the stuffed masala is still raw, So I fried the green masala and then stuffed it. This also tastes good. 
So the choice is yours!!!
[eggplant.jpg]

Sending this to silpa of Anita' s Kitchen's event Vegetable Marathon:Event Announcement

Keep smiling,

Saturday, April 4, 2009

Stuffed brinjal masala(ಬದನೆಕಾಯಿ ಏಣ್ಣಗಾಯಿ)

Tried and tasted by Nivedita
Hi all







Very tasty and spicy vegetable masala which is perfect with Jowar rotti. This is a very common food in North Karnataka. And it is compulsory in menu in the marriages. Here is the regular recipe, what my mother makes, and even I follow the same.
Brinjal – 4 to 6 (small)
Onion – 1 big (finely chopped)
Curry leaves – 1 line, chopped
Tamarind paste – 2 tbsp (soak the tamarind in warm water for half an hour then squeeze the juice)
Fresh coriander – 2 tbsp
Gurellu chutney powder – 2 tbsp (recipe will follow soon)
Red chilly powder – 1tbsp
Jaggery powdered – 1 tbsp
Salt to taste
Oil – 1 tsp
For stuffed brinjal
Oil – 2 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Slit the brinjal in the middle and keep in the water.
Fry chopped onion in a pan till slightly brown. Remove in a plate, add all other ingredients except oil and mix it nicely.
This masala is so tasty, that we used to finish it with chapatti or rotti, before it was stuffed in the brinjal.
Now remove the brinjal from water and stuff the ready masala.
Heat oil in a pan. Add mustard seeds. After they start crackle, add jeera, and stuffed brinjal. Fry for one minute. Now add remaining masala and little water. Cover and cook for 5 minutes.
Stuffed brinjal masala(ಬದನೆಕಾಯಿ ಏ
ಣ್ಣಗಾಯಿ) is ready to serve with hot rottis or chapattis.


Keep smiling,

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