Baingan Bartha ( Roasted brinjal)

Ingredients

Brinjal  : 1 big size ( or medium size 4 )
Onion  : 2 ( chopped)
Tomato : 1 ( chopped)
Garlic    : 2 tbsps ( chopped)
Chilly powder  : 1 tbsp
Turmeric powder  : 1/2 tsp
Cumin powder     : 1 tsp
Coriander powder : 1 tsp
Garam masala       : 1/2 tsp
Jeera                     : 1 tsp
Oil
Salt
Coriander leaves
Lemon juice

Method

Wash the brinjal, wipe and apply little oil and rub all over  it.
Place this on a microwaveable bowl and cook for 5 mins .
Turn the brinjal and cook it again for 5 mins.( till shrink)
You can also roast the brinjal over the gas flame.
Let it cool. Peel off the skin and mash the brinjal well and keep it aside.
Heat 2 tsps of oil in a kadai, add jeera ,chopped onion,chopped garlic,chopped tomato one by one .
Add chilli powder, coriander powder , turmeric powder , cumin powder, garam masala powder salt and mix well.
Add mashed brinjal and cook for 5 mins.
Allow this mixture to cook on medium flame ( stir occasionally)
Finally add lemon juice  and coriander leaves .
Mix well and serve with naan / rotis / etc.

Kaju Katli ( without ghee)

Ingredients

Cashewnuts : 1 cup
Sugar          : 3/4 cup
Water          : 1/4 cup

Method

Finely grind the cashewnuts to a powder.
Heat water and sugar in a heavy bottomed pan.
Let it boil for 5 mins ( no need to check for stiring consistency)
Put the cashew powder and stir well .
Cook for few mins till the mixture thickens.
Switch off the flame and let it cool slightly.
Knead well with your hands to make it smooth.
Roll out with a rolling pin and cut into diamond shape.
store at room temperature .

Simple , quick and yummy,rich kaju katli is ready to serve.  A perfect way to celebrate Diwali...


Happy Diwali Friends....

Tiffin Sambar ( without coconut )

Ingredients

Cooked toor dal   : 1 cup
Chopped vegetables : 1/2 cup ( any 2 variety of vegetable is enough. i used potato and carrot)
Chopped onion    : 1 cup
Chopped tomatoes : 1/2 cup
Tamarind pulp        : 1/2 tsp
Coriander seeds     : 2 tbsps
Channa dal            : 2 tbsps
Red chillies            : 8 nos
Sambar powder     : 2 tbsps
Mustard seeds
Curry leaves
Coriander leaves
Salt
Oil

Method

Fry coriander seeds, red chillies, channa dal, chopped onion and tomato for 10 mins and grind to a smooth paste.
Cook the vegetables separately and keep aside.
Heat oil in a pan add mustard seeds, curry leaves .
When it splutters ,add cooked vegetables and tamarind water,sambar powder and let it boil till raw smell goes off.
Add the ground paste, cooked dal and mix well.
Add salt and enough water and let it boil on low flame for 5 mins.
Finally add coriander leaves and turn off the flame.
Serve hot with idly,dosa ,poori,pongal or even with rice.

Featured in "The Hindu"

Hai friends ,

 I am very happy to tell you all that one of my recipe "PAL POLI" is featured in "THE HINDU METRO PLUS" today... It is published under "MY GRANDMA'S RECIPES".  

Here is the link  

http://www.hindu.com/mp/2010/10/08/stories/2010100850541100.htm  

And

I would like to thank Nithubala of Nithu's kitchen for mailing me regarding this... Thanks a lot Nithu dear...