Brinjal In Rich Masala (kugan)
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BRINJAL IN RICH MASALA
Ingredients:
300 grms long purple brinjals
Oil for shallow frying
1 big red onion chopped
1 big red juicy tomato chopped
1 tsp ginger paste
1 tsp garlic paste
2 tbs oil
1 tsp cumin
1 tsp coriander powder
1 ½ tsp red chillie powder
¼ tsp turmeric powder
2 tbs cashew nuts paste
Lime juice to taste
Salt to taste
Little coriander leaves.
Method:
Cut the brinjals into 2 inch pieces, lengthwise.
Heat oil in a pan, and shallow fry the brinjals.
See that they are cooked and little brown in colour.
Heat the 2 tbs of oil, add in the cumin.
Let it splutter, add in the chopped onions.
Sauté well, add in the ginger garlic paste.
Fry for about 2 minutes.
Add in the tomatoes and the 3 powders.
Add in the salt, cook till the tomatoes turn mushy,
and the powders well cooked. Oil should separate.
Now add 1 cup of water and the cashew paste.
Boil for few minutes till the gravy is thick.
Add in the fried brinjals and the lime juice.
Mix well, remove and garnish with the coriander leaves.
A very rich side dish.
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Sabudana Kitchadi (kugan)
[tscii]My dear friends, I think you can get this sabudana in the Brickfields area, in the Indian shops.
Those who cannot get simply pm me.
I will get from India and post it to you all :D
Thanks, Kugan98
SABUDANA (SAGO) KITCHADI
Ingredients:
2 cups sabudana
¼ cup green peas ( optional)
¼ cup dry roasted pea nuts (chopped roughly)
2 green chillies slit into 4 and cut across
1 big potato cut into small cubes and fried
2 tbs grated coconut
2 tbs oil
½ tsp cumin seeds
½ tsp mustard seeds
1 sprig curry leaves
¼ tsp turmeric powder
1 tbs lime juice
Little coriander leaves chopped
Salt to taste
Method:
Wash the sabudana and soak it for 3 hours.
After 3 hours drain in a colander and keep aside.
Heat oil in a non-stick pan.
Add in the mustard seeds and cumin seedsand curry leaves.
When they crackle, add in the green chillies and green peas.
Stir for a second, add in the turmeric powder.
Now add in the soaked sabudana and salt.
Fry on a medium heat, stirring gently until the sabudana
becomes translucence. It will be about 5 to 6 minutes.
Now add in the grated coconut, fried potato cubes,
roasted peanuts, and the lime juice.
Give every thing a very gentle stir.
Remove and garnish with the coriander leaves.
Serve hot, taste will be very yummy.
This is how the raw Sabudana looks:
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This is how the soaked Sabudana looks:
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The cooked Sabudana Kitchadi:
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