Kathirikkai Pitla (Brinjal Gravy)

Pitla is another tasty south Indian dish similar to sambar. We do not use sambhar powder, instead prepare with ground spices and coconut. Brinjal Pitla is a popular dish among Iyengars.

Ingredients

Oil for sautéing             – 1tsp

Brinjal                        – 1 cup  (Chopped)

Toor dal                   1/4 cup (cooked)

Turmeric powder              -1/2 tsp

Peanusts –                2 tbsp (optional)

Tamarind                    a lemon size ( dissolved in water)

Salt                          to taste

Spices for grinding:

Oil                            ½ tsp

Coriander seeds          – 1 tsp

Whole Black Pepper     1/4 tsp

Chana Dal                   1Tbsp

Urad Dal                     2 tsp

Asafetida                  – ¼ tsp

grated fresh Coconut     ½ cup

 Curry Leaves              1 Sprig 

Seasoning/Tadka:

Ghee/Oil                       1 tsp

Mustard Seeds              1/2 tsp

Red chili                        1 no

 fresh Curry Leaves        1 Sprig

Method:

• Cook dhal in a pressure cooker. Keep aside.
• Cook the peanuts in microwave for 5 minutes. Keep aside.
• Wash and dry the Brinjal. Cut into medium size square pieces.
•  Roast all spices for grinding in a tiny bit of oil, add coconut and the curry leaves last and fry until coconut is golden. Cool and grind using a blender into a fine paste with about 1/4 cup of water.
•  Sauté the brinjals pieces with 1 tsp oil, a pinch each of turmeric and salt for 5 minutes and cook the brinjals and peanuts in tamarind water. Bring to a boil and cook until veggies and peanuts are tender.
• When the brinjals is cooked, add the cooked dal &  grounded coconut paste. Combine well. Stir again. Let it simmer on low heat for about 5 minutes. Remove from heat, cover, and set aside.
• For the tempering:  Heat the ghee/ oil, and Pop mustard seeds and curry leaves, red chilies in a teaspoon of hot oil/ghee and pour it over the Pitla.  Cover and let rest for 10 minutes.
• Serve hot with plain rice with other vegetables dishes.

Ginger Pachadi

Madappalli provides a simple recipe to make Ginger Pachadi.

Ingredients:

 Fresh Ginger piece – 1 Big

Fresh Grated Coconut- ¼ cup

Green Chilies – 5 no

Plain Yogurt/ Curd – 1 cup

Salt to taste

Seasonings:

Oil- ½ tsp

Mustard Seeds – 1 tsp

Asafetida – ¼ tsp

Curry leaves – few (optional)

Method :

Wash and ‘grate the ginger.

Grind coconut  with ginger, green chillies and salt coarsely.

Churn the curd very well and mix with grounded ginger masala.

Season with the above seasonings ingredients.

Serve with rice.

Ginger Pachadi

Inji Thogayal ( Ginger Thogayal)

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb.

Health benefits of ginger

Ovarian Cancer Treatment: ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Colon Cancer Prevention: ginger may slow the growth of colorectal cancer cells.

 Reduce the Morning Sickness.

Heartburn Relief.

Cold and Flu Prevention and Treatment: Ginger has long been used as a natural treatment for colds and the flu

 Menstrual Cramp Relief : In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic Nephropathy:    ginger had a reduced incidence of diabetic nephropathy (kidney damage).

 For those who love the flavor of ginger, it is a pure bliss to eat this thogayal .Great for digestion.

Ingredients:

 Chopped Fresh ginger                    – ½ cup

 Curry leaves                               – 1 stem

Red Chillies                                  – 2 no

Bengal gram dhal                      – 1 tablespoon

Urad dhal                                    – 1 teaspoon

Asafetida                                  – a pinch

Tamarind                                   – a small gooseberry size

Salt                                        – ½ teaspoon

Oil                                          – 1 teaspoon

Method:

• Soak tamarind in little hot water.
• Wash the ginger, scrap the skin and cut it into small pieces.
• Put oil in a kadai, fry the dhals, red chillies, asafetida and curry leaves. Keep aside.
• Fry the chopped  ginger in the same oil for two minute.
•  Add tamarind, and salt and grind to a coarse paste.
• Serve with hot rice,pappad , Milaghu Kuzhambhu.
  
  
  

  

  
  
  
  
  
  

Coconut thogayal

Coconut thogayal is different from Coconut chutney. Mix coconut thogayal with hot steaming rice topped with a tsp of ghee or sesame seed oil - it will taste heavenly. This is a very simple recipe which can be  make it with in 5 minutes. Simple, tasty and quick recipe -go ahead and try it.

Ingredients:

Urdh dhal                               – 2tsp

Chenna dhal                           – 2 tsp

Coconut (grated)                     -1/2 cup

Red chillies                             - 3 no

Tamarind                                 - small pea sized ball

Hing/ Asafetida                      - a pinch

Oil                                        - 2 tsp

Curry leaves                           - 1 sprigs (optional)

Chopped coriander leaves        – 2 tbsp

Mustards seeds                       -1/2 tsp

Salt                                        to taste

Method

• Heat 2 tsp of oil, add Urad dal,chenna dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
• Grind  along with tamarind,coriander leaves and salt to a coarse paste. Do not add too much water. It should be thick.
• Heat  oil in kadai add mustard seeds when it splutters add to the thogayal.
• Serve with hot rice.

Pudina Thogayal

Pudina is the most traditionally used herb in Ayurveda. It has various health benefits. Ayurvedic physicians recommend pudina leaves and its preparations for indigestion. It has antibacterial and antifebrile properties. Essential oils and menthol are extracted from pudina plant. The oil is an effective treatment for headache, cough and vomiting.

Mint leaves have a pleasant warm, fresh, aromatic, sweet flavor with a pungent aftertaste. In Indian cuisine, mint is used in chutneys, tea and Biryani.

Ingredients

Mint leaves                        -  2 cups

Urad dal                             - 2 tbsp.

Grated coconut                    – 2 tbsp

Red Chili                              - 2 or 3

Asafetida                            - 1 pinch

Tamarind                   - a marble sized ball

Salt                               - as needed

Oil                                   - 1 tsp.

Water                            - a little to grind

Method:

• Wash and clean the mint leaves.
• Heat oil and add the Ural dal, red chili, tamarind. Fry till the Urad dal starts to turn light red. Set aside.
• In the same pan, add the cleaned mint leaves and sauté for a minute.
• Transfer all the roasted ingredients to the mixer and grind along with coconut, Asafetida, salt and little water.
• Serve hot with steamed rice with a teaspoon of sesame oil and roasted pappad.

Pudina Thogayal

Tomatillo chutney/Pacha Thakkali Chutney

The Tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. The tomatillo is also known as the husk tomato, jam berry, husk cherry, Mexican tomato, or ground cherry.

Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

This is a very simple recipe which can be made within 5 minutes. Simple, tasty and quick recipe -go ahead and try it.

Ingredients:

Tomatillos

Tomatillos                      -  4 no

Urdh dhal                       – 2tsp

Chenna dhal                    – 2 tsp

Coconut (grated)               -2 tsp

Red chilies                        - 5no

Hing/ Asafetida                    - a pinch

Oil                                  - 2 tsp

Curry leaves                     - 1 sprigs (optional)

Salt                                  to taste

Method

• Chop Tomatillos very finely. Heat 1 tsp of oil and stir fry the tomatillos till its raw smell goes away. Keep aside.
• Heat1 tsp of oil, add Urad dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
• Grind everything together along with salt to a coarse paste. Do not add too much water. It should be thick.
• Serve with hot rice, dosa, Idly.

Gobi Manchurian ( Cauliflower Manchurian)

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. A wonderful blend of easy Chinese cooking with a dash of Indian spices thrown in!. Gobi Manchurian is also famous and known as a Cauliflower Manchurian. You can easily find the Gobi Manchurian in any restaurant menu. Gobi Manchurian is also one of the ultimate party food. Learn How to make Gobi Manchurian(especially without garlic and onion)  and make your party an exceptional one

Ingredients:

For Gobi Manchurian florets

Cauliflower                            – 1 medium sized cut into medium sized florets

All Purpose flour  Or Maida         – ½ cup

Cornflour                               - ½ cup

Ginger Paste                        –  1 tbsp

Red chili powder                     – 1 tsp

Cooking oil                          – to  deep fry

Red color                            – few drops

Salt                                      – to taste

 Method:

• Wash the cauliflower and steam cook the flower for few minutes and keep aside.
• Combine together all-purpose flour,red color, corn flour, red chili powder, salt , ginger paste and a little bit of water to form a batter thick enough to coat each cauliflower floret.
•  Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.
• Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.

Fried Cauliflower

For Gobi Manchurian Gravy

Cooking oil                                    as needed

Julienned ginger                            1 tsp

Mixed color capsicums                  1 cup (cut into1/2’ pieces)

Shredded cabbage                        1/4 cup

Sweet and sour sauce

Red chilli powder                          1/2 tsp

Chopped green chillies                  1 tsp

Green chili sauce                           1 tsp

Soy sauce                                    2 tbsp

 Organic Tomato sauce                  3 tbsp
Sweet and sour sauce                  2tbsp 

Vinegar                                      1 tsp

Hot water                                 ½ cup

Corn flour                                  1tsp

fresh coriander leaves, finely chopped for garnish

Method for Gravy:         

• Fine chop the  capsicums, green chillies.
• Heat oil in a wok add green chillies, ginger paste, capsicums and cabbage . Saute for a while.
• Now add a soy sauce, sweet & sour sauce,chili sauce , tomato sauce and vinegar .  Mix them well.
• Pour hot water in it. Let it  boil for 3-4 minutes in a low flame.
• Now add a fried cauliflower florets in it.
• Dissolve 2 tablespoon of corn flour in a cup of normal water and add in a pan. Mix them properly. Cook it on low flame for 1 minute.
• Saute again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi dry/saucy Consistency has reached.
• Garnish with freshly  chopped coriander leaves and serve hot with Indochinese noodles or vegetable fried rice.