Baingan Ka Bartha

Baingan Ka Bhartha – mashed and roasted Eggplant Eventhough it is a popular Indian dish,it was not so popular in our small state,Kerala.I wasn’t aware of this dish before coming to U.S.First time I had it in some potluck party ,without realising that it was Eggplant.It was a big..no no at my home..Still I donno the reason.I think my Amma hates Eggplant,and she somehow convinced us ,that this vegetable tastes horrible. Here’s my version of Baingan Ka Bhartha…

Ingredients:-

Medium Sized Eggplant -1 Medium Sized Onion,finely chopped – 1 Frozen Green Peas – 1/2 cup Medium Sized Tomato,finely chopped – 2 Ginger Garlic Paste – 1 tbsp chopped Green chillies – 3 Turmeric Powder – 1/4 tsp Chilly Powder -1/2 tsp Coriander POwder -1/2 tsp Pepper POwder -1/4 tsp Garam Masala Powder -1/4 tsp Jeera Seeds -1/2 tsp Hing (Asafoetida) – a pinch Tomato Ketchup – 1 tbsp Chopped Coriander leaves – for garnish Lime Juice – for garnish Salt – to taste Oil – as needed Ingredients for the gravy

Method:-

Make some slits around the eggplant and bake it in an oven for 30- 35 mts or until it is soft on all sides.(It can also be done by roasting over a gas flame turning continuosly or by microwaving for 5 mts.I remember one of my friends used to pressure cook whole brinjal,for preparing Bhartha).Anyhow ,the eggplant should be cooked soft.Allow it to cool.Now you can easily remove the outer skin .Mash the eggplant well and keep it aside.Put green peas in hot water for 5 mts.Drain it and reserve.Heat oil in a pan and allow jeera seeds to splutter.Add a pinch of hing into it and then stir in onions,green chillies and ginger garlic paste .Saute until onions turn brown.Mix all the powders except garam masala and fry it well.Now add chopped tomatoes and salt ,and cook until tomatoes turn soft and oil starts to seperate.Stir in mashed eggplant and cook for 5-10 mts in medium heat,stirring continuosly.(You can add water for more gravy,at this stage)When it is done,add green peas and cook for few more minutes.Mix in tomato ketchup and garnish with lime juice ,garam masala and coriander leaves.Serve hot with roti/chappathis. Baingan Ka Bartha

Posted by Annita

Okra – Cabbage Fry

Okra otherwise known as Lady’s Finger in Indian Cuisine ,is one vegetable which is often neglected by many people.When cut, okra releases some sticky substance with has heavy thickening properties.May be it is this clinginess,that matters most.Indira of Mahanandi , has given a beautiful description and some tips to handle the clinginess of Okra.I too hated it before.But donno somehow i developed a liking towards this vegetable and now i can have almost anything with Okra.When buying fresh okra,you have to look for young and tender ones without any bruises.Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid.This Okra Cabbage Fry is my Amma’s favorite and it goes very well with roti and rice. Here’s the recipe..

Ingredients:–

Ingredients Okra cut into 1/2 inch size pieces – 1 cup Cabbage – 1 cup (Seperate the layers and cut in the size as shown in the picture) Sliced Onion – 1/2 Sliced Green Chillies -5 Sliced Garlic – 1 tsp(As i was out of Garlic,it is not shown in the picture) Curry leaves – 2 Sprig Turmeric Powder -1/2 tsp Salt – to taste Oil -as needed

Method:-

Heat oil in a pan and saute onion,curry leaves,green chillies and garlic for few minutes.Add turmeric powder and salt into it and mix well.Now stir in cabbage and saute it till it starts to turn soft.Add okra pieces and mix thoroughly.Fry till it is done ,stirring occasionally.Serve hot . Okra – Cabbage Fry

Posted by Annita

Bamboo Puttu

See what I’ve found in my Amma’s Kitchen.I tasted Bamboo Puttu for the first time,and its heavenly and tempting aroma caught my mind.I can still feel its taste at the tip of my tongue.I had even decided to take it along with me,but unfortunately I couldn’t .My baggage limit exceeded and I had to throw out many things.Anyway i’ll be bringing it next time.’Bamboo Puttu ‘or ‘Kana Puttu’ is nothing but,’Puttu’ prepared in the bamboo mould.The natural flavour of Bamboo,Coconut Shells,Rice flour and Grated coconut complement each other to give such a divine taste.See the recipe for Puttu here. Bamboo Mould

This mould can be kept on a pressure cooker just liek other mould or ‘PuttuKutti’ Bamboo mould fixed on a pessure cooker

Now the steamed Puttu can be taken out using a long bamboo stick ,which comes along with the mould. Pushing the Puttu from the mould This steamed cooked breakfast dish when cooked in all natural containers make it more healthy and nutritious. Posted by Annita

Confessions In Group Of Five -Meme

Thank you Shammi for tagging me into this funny meme.Straight into the meme…

5 items in my freezer

1.  One gallon of Strawberry Swirled Vanilla Icecream
2.  Frozen Veggies and herbs
3.  2 lb Chicken breasts
4.  1 packet of Pepperidge farm Puff Pastry Sheets
5.  Ready to cook porottas

5 items in my closet

1.  My makeup kit and handbags
2.  Lots of hangers in various colors and sizes
3.  My hubby’s clothes on one side and mine on the other.
4.  Five big suitcases .This is actually taking half of my closet space
5.  A baby stroller

5 items in my car

1.  Lots of Cds and casettes of Indian(Malayalam,Tamil & Hindi) movie songs and Children’s songs
2.  Tissues and Wet wipes
3.  Story books for my kid
4.  Pen,Lip balm & Chewing gum
5.  Some pennies

5 items in my purse

1.  Credit Card
2.  Driving License
3.  My husband’s and my kid’s passport size photograph
4.  Cash and coins
5.  A Pen

And I would like to tag Nabeela of Trial and Error and Madhu of Ruchi to continue the play.

Posted by Annita

Tomato In Curd Gravy

As we all know rice is the staple food of Kerala.A Malayalee can never find an alternative for rice.Along with the steamed rice a ‘Chaaru curry'(a curry which has more gravy,that can be poured over rice) is also a must in my home.And i always waste endless time thinking what to prepare for ‘Chaaru curry’ ,other than the usual Sambar,Rasam & Pulissery.I was in the search of such ‘Chaaru curry’ recipes for quite a while and i’ve found one recently which goes very well with rice.Everybody here liked it and so i thought of sharing it with you. Tomato Curry with Potato The recipe source is Ginu Joyce from Pachakam.com. It goes like..

Ingredients:-

Tomatoes cut into small pieces- 5 Sliced Onions – 2 Chopped Green chillies – 4 Drumsticks(Muringakkai) cut into 5 or 6 pieces – 2 (You can substitute Drumsticks with Potatoes also.When Potatoes are used cut it into thin long stripes and cook it along with tomatoes) Chilly powder – 1 tbsp Turmeric powder – 1/2 tbsp Curry leaves – A few Salt – As needed Curd – 1 cup For Grinding:- Grated coconut – 1 cup Garlic pods – 2 Cumin seeds(Jeerakam) – 1/2 tbspFor seasoning:- Mustard seeds – 1 tsp Chopped Shallots(Kunjulli) – 1 Curry leaves – A few Dried red chillies -2

Method:-

Grind together coconut,cumin seeds and garlic.In a vessel add drumsticks,tomatoes,green chillies and onions along with salt,turmeric powder,chilly powder,few curry leaves and necessary water.The vegetables should be completely immersed in water.Cook till vegetables are well done.Now the ground mixture is added and simmer till the gravy thickens.Switch off the stove and allow it to cool for a while.Add curd and stir well.Heat it on a low flame for few more minutes.Do not boil it.Heat oil in a pan and allow mustard seeds to splutter.Stir in red chillies,curry leaves and shallots and fry for a while.Add this seasoning to the curry.Mix well and serve hot with steamed rice.Here I’ve used potatoes as there was no drumsticks in my refrigerator.Courtesy :- Ginu Joyce from Pachakam.com

Posted by Annita