Cooking is a stress burster for some, but for many its a stress creator. I sometimes love cooking and on some days I just don't like going into the kitchen. I created this blog just to try something new but I hope this will be liked by all. Meanwhile share your views and comments with me and help me to build my blog......
It is a very authentic dish from ‘NORTH KARNATAKA’. Any house in this part would not deny the fact that they prepare this dish every time they prepare ‘Jowar rotti’. There is no need for me to describe this dish as the name says it all…..
Don’t just keep looking at the name …. Go on and try it……
Baby or medium sized purple coloured Brinjals – 6 to 8, Coriander leaves – ¼ cup, Cumin seeds (Jeera) – 1 ½ spoons, Oil – 6 to 7 spoons.
For the stuffing:
Finely Chopped Onion – 1, Grated Coconut – ½ cup, Roasted Peanuts – 2 spoons, Channa Dal – ¾ spoons, Urad Dal – ½ spoon, Coriander Seeds (Dhaniya) – ½ spoon, Cumin Seeds (Jeera) – ½ spoon, Dry Red Chillies – 7 to 9, Turmeric Powder – ½ spoon, Asafoetida (Hing) – 2 pinch, Tamarind Pulp – 1 small lump soaked in water.
For the Stuffing:
1.Dry roast the coconut, channa dal, urad dal, coriander seeds, cumin seeds, dry red chillies and
asafoetida in a very low flame till nice aroma is generated and till it turns to light brown.
2.Dry roast the pea nuts separately.
3.Grind all the roasted masala with tamarind juice and turmeric powder with a very little amount of
water into a fine paste (paste should of a consistency that it can be easily stuffed).
4.Mix the ground paste with finely chopped onion and salt as per required taste and keep it aside.
For assembling the Brinjals with stuffing masala:
1.Wash the Brinjals nicely.
2.Slit the Brinjals from the bottom as ‘X’ marl till 3/4th. Stem should not be cut off.
3.Take 1 spoon of the stuffing masala and stuff it inside the slit Brinjals.
4.Heat about 7 spoons of oil in a pan (big enough to hold the Brinjals).
5.Add cumin seeds and allow it to splutter, now arrange the stuffed Brinjals in the pan avoiding them from overlapping and close the lid, allow it to cook on a medium flame.
6.When the Brinjals are cooked on one side, slightly turn over the Brinjals slowly.
7.When they’re cooked add the left over ground mixture to the pan and add ½ glass of water to pan and allow it to boil. Stirring gently occasionally.
8.Finally garnish with chopped coriander leaves and serve hot with jowar rotti, chapatti, and poori or even with hot rice.
Badanekayi Ennagayi tastes very good with Jowar rotti.
Ingredients: Bendekayi (Ladies finger) - 10 to 15, Tamarind - 1 small lump soaked in water, Jaggery (ಬೆಲ್ಲ ) - 1 spoon, Half grated coconut. Masala items: Jeera - 1/2 spoon, Coriander seeds - 3 spoons, Tur dal ( ತೊಗರಿ ಬೇಳೆ ) - 1 spoon, Bengal gram ( ಕಡಲೆ ಬೇಳೆ ) - 2 spoons, Black gram dal ( ಉದ್ದಿನ ಬೇಳೆ ) - 2 spoons, Fenugreek seeds (ಮೆಂತ್ಯ ) - 1/4 spoon, Curry leaves - 8 to 10 leaves, Red chillies (ಬ್ಯಾಡಗಿ ಮೆಣಸು) - 6 to 8, Oil - 1 spoon.
Fry the bendekayi with a little oil, and boil them in water.Mash the tamarind soaked in water and strain the liquid.Heat oil and slightly fry all the masala items and after it cools grind it with the coconut to a smooth paste.Add salt , tamarind and jaggery to the bendekayi mixture.After the bendekayi is boiled properly add the masala paste and desired amount of water and finally add salt to taste.Bring to boil and serve it hot with rice. Serves : 6 - 7.
ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ Coconut Burfi is a very easy and tastier sweet. I remember my Grand Mother preparing it every now and then. She use to prepare very tasty and soft coconut burfi also it use to be white in colour. Wondering why I'm mentioning about the colour to be white, because the purity of the sugar determines the colour of the sweet. Now stop worrying about the color and start preparing the sweet. Ingredients:
grated coconut – 2 bowls( Soup bowl), Sugar – 1 cup, Elaichi – ¼ spoon, Ghee –
1 to 2 spoons, Milk – 4 to 5 spoons.
Preparation Method: Mix the
coconut and sugar nicely with hands and keep aside for 15 mins.Grease a flat
tray with ghee.Heat a heavy
bottom wide pan and pour the coconut-sugar mixture in to the pan.Keep stirring
the mixture for 10 mins and add milk and elaichi.After 5 mins
add ghee and mix well.When the
mixture starts leaving the sides of the pan remove it from flame.Immediately
pour the mixture on to the greased plate and tap the tray on the floor gentl…
SOPPU (SOYA LEAVES) PALYA Soya leaves or Dill leaves is also called as Sabasige soppu in kannada. Indian Dill is a herbaceous with pinnately divided
leaves, fond practically throughout India. It is also cultivated as a cold weather crop in
many parts of India.Dill, as a medicine, has been used as a digestive herb and to induce
sleep. Its use has also been claimed to improve vitality and brain
power. The ancient Greeks believed that dill cured hiccups. Dill water,
made from the Dill seeds, is used to soothe babies. Crushed dill seeds,
diluted with water, can be used as a nail-strengthening bath. Dill
seeds, when chewed, can highly be effective in curing bad breath. Dill leaves are delicate and add a distinct flavor. The leaves can serve as
supplement to vegetable salads.
Ingredients: Sabasige Soppu - 2 bunches, Oil – 3 spoons,
Mustard seeds – 2 spoons, Grated coconut – 1 ½ cups, Dry red chillies (Byadagi
menasu) – 5, Jaggery – 3 spoons and salt as per taste.