Brinjal curry or Ennegaie

Ennegaie (north karnataka) style 

Ingredients 

Baby brinjals-20

Onion-1

Roasted peanuts or shenga-1/2 cup

Roasted dry cocnut-1/2 cup

Roasted seasame seeds-1/3 cup

Tamarind-2 tbs

Jaggary or gudh-1 tbs

Garlic cloves-10-15

Coriander leaves-2 tbs

Curry leaves-4-5

Red chillie powder-3 tsp

Sambar powder-3 tsp

Jeera-1tsp

Turmeric a pinch

Salt

Directions

First slit your brinjals and soak In water.

Make masala now

In a pan add oil,to that add your sliced onion, garlic cloves, jeera n tamarind.Shallow fry them and transfer it to mixer.

To that add your roasted peanuts, sesame seeds, coconut flakes, chillie powder, samber powder, jaggary, coriander leaves, curry leaves and salt.Grind it to a paste.You can add water while grinding.

Now stuff the masala In brinjals.

Now take thick bottomed kadai and add 5 tbs of oil.

when oil is hot add mustard seeds, jeera, curry leaves, hing and your stuffed brinjals.

Add few more drops of oil on top of the brinjals.

Close the lid and let cook for 10-15 mins on very low flame.

After 15 mins flip the brinjals slowly.

Let it cook for about 20-25 mins.Keep an eye on brinjals, dont burn them.Flip them slowly without damaging brinjals.When brinjals are done add your remaining masala to brinjals.

Taste the masala before only and find out what is missing like salt or spice.If you feel so add it to your masala, mix well and then pour on to your brinjals and just give a single mix..more stirring leads breaking of brinjals so stirr carefully.Let it cook for 5-10 mins.If  required add water according to your consistency.Now its ready to serve.

Tomato Pulav

Tomato Pulav

 Ingredients

Basmati Rice-1 cup

Vegetables

Carrot-1

Beans-5-6

Capsicum-1/2

Onion-1

Cinnamon powder-1tsp.

Crushed cloves-3

Jeera-1tsp

Green chillie-3

Turmeric powder-1tsp

Garam masala-2 tsp

Ginger paste-1tsp

Garlic paste-1tsp

Tomato puriee-5 tbsp

Oil for tempering

Salt acc to your Taste

Directions

Soak rice for 15 mins.

Cut your veggies in desired shape and boil them.

Add oil to your cooking pan.

when oil is heat, add jeera, cinnamon powder, crushed cloves.

Then add green chillies and sliced onion saute it for 5-10 mins.

Now add ginger-garlic paste and again saute it for 2 mins.

Now add tomato puriee and let it cook for few mins.

To that add a tsp of turmeric powder and 2 tsp of garam masala and salt.Let it cook for few mins.

Now add water and your boiled veggies and let it come to boil.

Now add your soaked rice mix well and let it cook for 15 mins, now mix well and slow down the flame, close the lid and let it cook for 5-10 mins.

At last, mix well..check for salt and serve..

Palak Paneer

Palak Paneer

Ingredients

Palak-handful

Coriander leaves-quarter cup

Garlic cloves-10 to 12(finely chopped)

Green chillies-4 to 5(finely chopped)

Onion-1 (sliced vertically)

Lemon juice-2 tsp

Ghee for tempering-2 tbs

Jeera- 1 tsp

Turmeric powder- 1/2 tsp

Coriander powder-11/2 tsp

Garam masala-11/2 tsp

Curd-1/2 cup

Paneer

salt

Directions

Wash your palak or spinach and coriander leaves.

Boil your palak, while grinding add your coriander leaves too.Grind into a fine paste.

In a kadai, start with tempering.

Add jeera then add chopped garlic n chillies.Salute it till garlic turn into brown.

Now add onions and let them cook for few mins until they are translucent.

Now add curd, to that add turmeric powder,coriander powder, Garam masala, salt and let it cook for few mins.

Now add palak Paste Into your kadai and let it cook for 10 mins.

After that add cubed paneer pieces to your gravy and again cook for 2-3 mins.

At last add 2 tsp of lemon juice to gravy and mix it well.

Now your dish is ready to serve.

Vegetable Biriyani

Vegetables dum Biriyani

Ingredients

Basmati Rice-11/2 cup

Whole masalas

Cardamom-2

Bay leaves-2

Black pepper-4

Cloves-3

Cinnamon-1 inch

Carrot-1

Beetroot-1

Potato-1

Cauliflower-1 cup

Capsicum-1/2 cup

Brown onions (deep ffried in oil)-1

Garam masala-2 tsp

Biriyani masala -2 tsp

Turmeric powder-1/2 tsp

Red chillie powder-2tsp

Green chillies-2

pudina- hand ful

Fenu greek leaves or menthya leaves-a handful

Dil leaves or sabbasige-2 tbs

Curd or dahi-1/2 cup

Ginger garlic paste-2 tsp

Fried cashews-1/2 cup

Ghee- 1tbs

Oil-2 tbs

Salt

For dum- chapati dough

Directions

Get ready with your chopped vegetables.

In a kadai, add oil..to that add a tsp of shahee jeera.

Then add ginger-garlic paste.saute it for few mins.

Now add your vegetables and slit chillies.let it cook for 15-20 mins.

When they are fully done, add fenugreek leaves and dil leaves.let them cook for few mins.

Now add, red chillie powder, turmeric powder, garam masala, biriyani masala and salt.

Add curd and switch off the stove.

Mean while you cook your rice In another vessel.

Soak rice for 15 mins.

Take that rice in your vessel and add enough water and add your whole masalas and 3 tsp of salt.

Let it cook till rice looks like in the below picture.

Now strain the rice and keep it aside.

Now get ready with your brown onions and cashews.

Start layering now

First spread your curry Then spread rice, to that add browned onions, cashews, mint leaves..you can add curd also.Now repeat the same step for one more time, totally you will get two layers.

Now close your biriyani with dum as shown in the below pic.

Let it cook in oven for about 20-25 mins in 250 deg. Or else you can cook on stove also in low flame for 15 mins.

Finally your dum biriyani Is ready to serve..enjoy!!

Idly

Idly

Ingredients

Urad dal-1 cup

Idly rawa-3 cup

SaIt-3 tsp

Baking soda-a pinch

Directions

Soak urad dal or uddin bele with enough water for 3-4 hours.

Take your idly rawa in the vessel which is big enough because after fermentation its gonna double.. now wash your rawa for two times and keep it aside.

Grind your soaked urad dal in grinder till its smooth.

Add this to your washed idly rawa.

Let it ferment for 8 hours.

While making Idlies add salt and baking soda to batter and mix well.

Take your idly mould and grease with oil.

Add batter to your Idly mould and cook for 10-12 mins.

If your are cooking In pressure cooker, then dont put whistle.when you see a steam coming out of pressure cooker then you can switch off the stove orlese you can cook according to time also.

Dont forget to add water(11/2 glass of water) in the cooker before inserting your idly stand.

After switching off the stove let it rest for a minute and then take off from the cooker and take off your idlies from spoon and put it in hot box.

check every time for water In cooker as this Is also Important.

Peanut Chutney

Peanut Chutney (shenga chutney)

It goes well with gundpangala or padding..

Ingredients

Roasted peanuts-1/2 cit p

Dry coconut slices-quarter cup

Red chillie powder-3tsp

Curry leaves-5-6

Hing-a pinch

Tamarind-1tsp

Salt according to taste

Directions

Dry roast all the above ingredients.

you can dry roast separately or else together also but make sure that you dont burn your ingredients.

I usually dry roast peanuts separarely and all other ingredients putting together in a kadai and roast them.

Let It cool for few mins and grind in a mixer by adding water according to your consistency.

Garlic Rasam

Garlic Rasa

Ingredients

Chopped tomatoes-2

Garlic cloves-5-6

Red chillie powder-2 tsp

salt according to taste

Turmeric Powder-1tsp

Oil for tempering

Gram flour kadle hittu-2 tsp

Coriander leaves

Directions

Start with tempering..add chopped garlic and fry until they are golden brown. 

Now add chopped tomatoes and let Iit cook for 10-15 mins in a medium flame.

Now add 2 cups of water and add red chillies powder, salt and turmeric powder.

In a small bowl mix your gram flour by adding a tsp of water and add it to your rasam and let it cook for ten mins.

serve with coriander leaves.

Banaa

BANAA. .

Banaa is a dish made with nuttchu (jawar rava) by soaking this for whole night in butter milk and cooked in the medium heat by continuous stirring and left over nuttchu is turned into another dish by adding red chillie powder and crushed garlic.I just love this dish.It really tastes amazing.As I cant make usual nuttchu all the time so whenever, I have left over rice I make this dish and I enjoy a lot..

Ingredients

For 1cup of rice

Red chillies powder-1-2 tsp

garlic-2 cloves finely chopped

butter milk or curd-4-5 tbs

salt-according to taste

oil tempering (enne oggarne)-1tsp

Directions

Add all the above ingredients to your rice and mix it well and it is ready to serve.