Feed to my posts
Many of my fellow bloggers have already tried out Saffronhut’s Dahiwala Baingan.Inspired by their write ups and photographs,I too decided to give it a try.And as for all of them,the result was amazing .The flavour of sourcream and the fried eggplants complement each other ,and the end product was rich & delicious . .Thanks Saffronhut,I just followed your recipe blindly.The only change was in the choice of eggplant.I don’t have the japaneese one with me ,so i used the common globe shaped fluffy type.
And the recipe for Dahiwala Baingan… |
||||
| Ingredients: | ||||
| Eggplant sliced and cut into 4 equal parts – 1 Chopped onion -1 Ginger-garlic paste -1 tbsp Chopped green chillis – 4 Sour cream -2 tbsp (I’ve used curd mixed with 1 tbsp of maida as suggested by Saffronhut) Mustard seeds – a few Jeera seeds – 1/4 tsp Curry leves – a few Chopped Cilantro -for garnish Salt – to taste Oil -as needed
|
||||
| Method: | ||||
Mix together eggplant slices,salt and ginger-garlic paste and marinate it for 2 hrs.I’ve kept it in a colander and collected a bowl full of bitter juices coming out of the egg plant.This was again Saffronhut’s tip which will help the eggplant to fry up well.Heat oil in a pan and shallow fry the marinated eggplant slices till brown and crispy. Reserve it for later use.
In the same pan(add oil if needed), add the mustard seeds and jeera seeds and allow it to splutter. Stir in curry leaves, green chillis ,salt and chopped onion.Saute till onion turn translucent. Add turmeric powder and stir well.Reduce the heat and slowly mix in sour cream and allow it to boil.Switch off the stove. Finally add the fried eggplants into the gravy and garnish with chopped cilantro.Serve immediately .Goes well with roti/rice.
Courtesy:- SaffronHut Check out Shynee’s Dahi Baingan here Posted by Annita |
Archive for April, 2006
Saffronhut’s Dahiwala Baingan
Posted by Annita on April 27, 2006
Posted in Blogger's Recipes, Veg Dishes | 11 Comments »
All Natural Salad
Posted by Annita on April 23, 2006
| A tip for your weight loss program -Heavy salad before each meal . Its easy to preach everything,huh?I don’t do it often,as I cannot eat fresh veggies or fruits as such.But somehow I love the combination of this salad,when veggies are cut very thin.And to my surprise everybody liked it here.So i thought to share it with you too.
See how this is done… |
||
| Ingredients:- | ||
| Finely chopped Lettuce -1 cup Finely chopped Cucumber- 1/2 Sliced Grape tomatoes- 8 to 10 Chopped Onion – 1/2 Chopped Pineapple chunks – 1 cup Salt – to taste Pepper – to taste Lime juice – 1/2 tsp(Optional) |
||
| Method:- | ||
| Mix all the ingredients together and serve cooled. | ||
| Posted by Annita |
Posted in Soups & Salads | 9 Comments »
Vishu Aashamsakal
Posted by Annita on April 15, 2006
 |
| Happy Vishu to You and Your family |
Posted in Others | 12 Comments »
Bittergourd-Mango Curry In Coconut Milk
Posted by Annita on April 15, 2006
| As it is the bitter guard season here in Kerala and we have lots of them in our courtyard, every day there will be some or other bitter guard dish at home. Today I’m posting a different recipe with bitter guard which my amma made yesterday. I’m not claiming that this is excellent or anything, but a good one for bittergourd lovers and it goes well with rice.The curry was not that bittery too. This is actually my Grandma’s recipe and it goes like this.. | ||
| Ingredients:- | ||
| Bitter Guard Sliced thin and of half inch length – 1 Raw Green Mango Sliced thin – 1 Sliced Onion – 1 (Using shallots/small onions enhances the taste) Chopped Ginger – 1 tsp Chopped Garlic – 1 tsp Green Chillies sliced – 3 Curry leaves – a sprig Mustard seeds – 1/2 tsp Turmeric Powder – 1 tsp Coriander powder – 5 tsp Chilly Powder – 2 tsp Thin coconut milk – 2 cups Thick coconut milk -1/2 cup Salt – to taste Oil – as needed
|
||
| Method:- | ||
| Make a paste with turmeric powder,coriander powder and chilly powder adding a little water. In a pan add a little oil and saute bittergourd slices,mango pieces,ginger,garlic and green chillies.Stir in half of the masala paste and salt into it.Add thin coconut milk and mix well.Cook till the bittergourd pieces and mangoes are well done. Heat oil in another pan and add mustard seeds into it.When they pop add onion and curry leaves and saute till onions turn translucent.Add rest of the masala paste and saute well.Now add the cooked bittergourd mixture into it and simmer for 10 mts.Finally add thick coconut milk,stir well and remove.
|
||
| Posted by Annita |
Posted in Traditional Kerala Dishes, Veg Dishes | 6 Comments »
Fried Iddlis
Posted by Annita on April 7, 2006
| Iddli can be used to make many delicious snacks.I remember how my amma used to make Dahi Vada with fried iddlis .Iddli Uppuma is also very delicious and easy to make.Another quick and easy snack with leftover iddlis.And this is my favorite too.Here’s my recipe : | ||||
| Ingredients:- | ||||
| Idllis – 5 Chopped Onion -1 Green Chillies -2 Grated coconut – 2 tbsp Curry leaves – a few Mustard seeds – 1/2 tsp Chopped Coriander leaves – 1 tsp Grated Veggies like carrots,beans,cabbage – 1/2 cup(Optional) Salt – to taste Oil – For frying
|
||||
| Method:- | ||||
Cut each iddli into four and deep fry it ,till golden brown.Drain it using a tissue paper and keep aside.Kids will love it just like that with tomato ketchup or chutney.This can be kept in air tight container for 2 to 3 days.This can also be served with little chilly powder sprinkled on it.
But i normally prepare a seperate mixture to add into the fried iddlis.And this is how i do:
|
||||
| Posted by Annita |
Posted in Snacks & Appetizers | 15 Comments »
My Treasure...My Pleasure 
