BAIGAN RICE ( VANGI BATH )

Hi all, This recipe is for all Eggplant lovers. I am pretty sure you must have all heard or made it as some point. The best part is that the Baigan I made it with was from my own vegetable garden.I did it too and it was a hit with my kids especially my son. So here it goes its called

VANGI BATH ( EGGPLANT RICE) ( KATHIRIKKAI RICE)

INGREDIENTS

BAIGAN (Eggplant) (Kathirikkai) : 8-10 small baby eggplant chopped into small cubes
Rice : 1 1/2 Cup Cooked
Mustard seeds : 1 tsp
Dhania ( Coriander seeds) : 1 tsp
Channa Dal : 1 TBSP
Urad Dal : 1 TBSP
Dry Red Chili : 3-4
Hing (Asafoetida)
Turmeric Powder : 1/8th Tsp
Salt as required
Oil : 1 TBSP

VANGI BATH (KATHIRIKKAI RICE)

MAKING

Cook the rice in a pressure cooker . The more dry and non sticky the rice is, the better. In 1/2 Tsp oil, roast the Channa Dal, Urad Dal, Dry Red Chilli, Dhania seeds and Hing (Asafoetida) for about 2 minutes until the dal turns light brown. Grind the above roasted mixture with a bit of salt into a nice coarse powder and set aside.

Now take a wide pan, add a Tsp of oil, add mustard seeds, once it splutters add the chopped eggplant and saute for a few minutes until half cooked with Turmeric powder and required salt. Now add the coarse spice mix to the eggplant and mix it thoroughly and cook for a few more minutes until the eggplant is fully cooked and soft. Finally add in the cooked rice and mix well.

Delicious Vangi Bath is ready to eat. serve it hot with papad or chips. Simple and tasty, 
enjoy !

TIPS/VARIATIONS

After cutting the eggplant ( Baigan) , put them in cold water, this prevents it from darkening and remain fresh. You could also add roasted cashew nuts for garnish. 

MOONG PAPAD MASALA

Hi all, So I am on a cooking spree as the kids are on vacation and have a lot of time in hand to explore and do a lot of things. I made this dish yesterday and it was a big hit. It was tasty and the Papad twist was a delicious add on to the dish.

So here it goes its called 

MOONG PAPAD MASALA

INGREDIENTS

GREEN MOONG: 2 CUPS SOAKED FOR AT LEAST 5 - 6 HOURS
ONION: 1 MEDIUM or 2 SMALL CHOPPED INTO SMALL PIECES
TOMATO: 1 MEDIUM CHOPPED INTO SMALL PIECES
GINGER: 1 TBSP CHOPPED
GARLIC: 1 TBSP OR ABOUT 2 BIG PODS
COCONUT : 8 CUT PIECES FROM FRESH COCONUT OR 2 TBSP SHREDDED ( FROZEN)
JEERA ( CUMIN) : 1 TSP
MUSTARD SEEDS: 1 TSP
CURRY LEAVES: 8-9
TURMERIC: 1/2 TSP
RED CHILLI POWDER: 1/2 TSP
DHANIA JEERA POWDER ( CORIANDER- CUMIN): 1/2 TSP
GARAM MASALA: 1/2 TSP
SALT AS REQUIRED
GHEE: 1 TBSP
OIL : 1 TBSP
LIJJAT PAPAD ( PLAIN) : 2-3
JAGGERY: CHOPPED 2 TSP

MOONG PAPAD MASALA

MAKING

Pressure cook the soaked Moong with enough water, a bit of salt and a pinch of Turmeric for 1-2 whistles and set aside. Take a pan, pour 1/2 TBSP Ghee and !/2 TBSP Oil. Once the oil/ghee is hot, Saute the chopped Garlic, chopped Garlic, chopped Onion, Chopped Tomatoes and Coconut pieces or shredded coconut. After a couple of minutes when the Onion turns golden brown, take it off the gas. Grind into a nice paste and set aside.

Next in the same pan, add the remaining Ghee and Oil. Once heated, add mustard seeds, Cumin seeds and Curry leaves. Once the mustard seeds start spluttering, add in the gravy paste and saute it for a couple of minutes until you see bubbles coming in. Add the cooked Green Moong to it and cook additionally for 2 minutes. Add turmeric, Red Chilli Powder, Jeera-Dhania Powder, Garam Masala and required Salt with a little bit of water. Cook for about 4-5 Minutes, Moong Masala is ready.

Lastly, Fry 2-3 Lijjat Papad in a microwave and before serving, crush the Papad and sprinkle it on top of the Masala. The Papad adds a crunch and a distinct flavour to the dish.

Garnish with chopped onions and coriander leaves. 

Delicious Moong Papad Masala is ready to eat. Serve it hot with Roti's or eat it as it is. Enjoy!

TIPS/ VARIATIONS

The Jaggery adds reduces the heat in the dish.

If you don't want to overcook the Moong, just pressure cook for 1 whistle

If you don't want to Crush the Lijjat Papad, just cut it into small squares and add it to the dish. 

BASIC BANANA BREAD

Hi All, this recipe is one of my favorites, and it's a sure shot winner for all. This recipe cannot go wrong for anyone. It's the best thing to make for a beginner baker. No fancy gadgets needed, just need a fork, bowl and baking pan, that's it. Delicious and tasty. Believe me when I say this, this recipe is the perfect one for a basic beginner baker and you cannot go wrong in this. So, here it goes

BASIC BANANA BREAD

INGREDIENTS

ALL PURPOSE FLOUR: 1 1/2 CUP
SUGAR: 1/2 CUP or 1 CUP
BANANAS : 3 FULLY RIPE (The riper, the better)
EGG: 1 ( Beat it with a Fork)
SALT: A PINCH
BAKING SODA: 1 TSP
BUTTER: 1/3 OF A STICK MELTED
LEMON ZEST Or 1/2 TSP VANILLA ESSENCE
PECANS CHOPPED: 1 to 2 TBSP

BASIC BANANA BREAD

MAKING

Take a bowl, mash the bananas with hand thoroughly. Add all the ingredients mentioned above except Pecans. Mix it well and pour the batter in a loaf pan. Add Chopped Pecans on top. Preheat the oven to 350 degrees. Place the loaf pan in the oven and bake for 50 minutes to 1 hour.

Remove from the oven and allow it to cool. Turn the loaf pan over and carefully remove the Banana Bread and serve it with either whipped cream or eat it just as it is.


TIPS/VARIATIONS

I usually add just 1/2 cup sugar but if you feel the bananas aren't sweet enough, you could add a cup of sugar.

If you want to make an Eggless version, instead of 1 egg, add 1/4th cup of condensed milk. So it would be 3/4th cup Sugar plus 1/4th Condensed Milk.

if you don't have Lemons or do not like Lemon Zest. You can add Vanilla essence to it.

Lemon Zest is nothing but scraping the lemon exterior. This adds a nice flavor to the Banana Bread.

HEALTHY DAL DOSA

Hi All,

Summer vacation is here and its been busy with a lot of travelling and doing things which I have always wanted to do. So this recipe again comes in from my MIL kitchen, she made this yesterday giving her own spin to it and it came out really well. The kids loved it and relished it. So here it goes, its called 

HEALTHY DAL DOSA

INGREDIENTS
CHANNA DAL : 1 CUP
GREEN MOONG : 1 CUP
MASOOR DAL : 1/2 CUP
GINGER : 1 TSP CHOPPED
GREEN CHILLI : 1 TSP CHOPPED
CORIANDER LEAVES ( KOTHAMALLI) : 2 TBSP 
HING ( PERUNGAYAM) : 1/8th TSP
SALT and OIL as required.

DAL DOSA

MAKING

Soak the Dal and Moong in water for about 6 hours. In a blender/Mixie, put in the soaked Dal and Moong with Green Chilli, Ginger and Coriander leaves. Grind them into a nice coarse batter , it will be a little thicker than the usual Dosa batter. Add salt and Hing. Mix them thoroughly.

Take a flat dosa pan/Tawa, grease it with oil. Pour the Dal Dosa batter and spread them to make round Dosas. Serve it hot with Sambhar or Chutney. Believe me, its delicious.

TIPS/VARIATIONS

Traditionally, this dish is made with yellow Moong instead of Green Moong . You could also add the chopped ginger, green chilli and coriander leaves after grinding the soaked Dal into a coarse batter. You could also add Garlic or Onions for added Flavor.