Palmiers(Little Heart Biscuits)

Palmiers are a traditional French pastry made from rich, buttery, and flaky dough, but not too sweet and crunchy without being too hard.It looks alike Britannia little hearts biscuit which we used to buy in India. Palmier (pal-mee-ay) is the French word for a palm tree and these cookies are said to resemble palm leaf. I adopted the recipe from Ina Graten's"barefootcontessa".I personally don’t like cinnamon flavor to dominant my cookies and so I replaced the cinnamon with powdered nuts (Almonds, cashews). Here we go with the recipe.

INGREDIENTS:

Puff pastry sheet – 1
Sugar – 1/2cup(or per taste)
Powdered nuts – 1/2cup

METHOD:

Thaw the puff pastry. In a bowl combine the almond and cashews powder, and sugar. Unfold 1 sheet of the pastry and sprinkle the powdered nut sugar over the top. Then gently spread it with hands and roll the rolling pin over the surface to press the sugar in completely. Repeat the same for the other side too.

Fold the longest side of the pastry inwards by about 2cm and flatten with the rolling pin. Fold both sides over one more, sprinkle again and roll. Lastly fold it completely and roll the rolling pin over for the last time. See here for the step-by-step method. Trim the ends with a knife.

Now cut the folded pastry into thin strips. Then turn them onto one side and chill in for 15 mins. Bake them for 7-8 minutes (time varies depending upon the oven) so it’s better to check them in between, as they tend to be brown very fast due to the sugar. Remove from the oven and turn the pastries over. Bake for 5-7 minutes more or until golden.Let it cool completely. Serve hot or at room temperature.

Mushroom Dosa

There are so many varieties of dosa that we wouldn't know when to stop our counting.Most breakfasts in TamilNadu are made using the same idli/ dosa batter. Large quantities of batter are ground and stored in a refrigerator for about a week and make something new out of it everyday.This is another variety of dosa which i used to make once a week and my all time favorite too.Goes well with all type of chutneys especially coriander and mint chutney.

INGREDIENTS:

Dosa batter

(For filling)
Chopped mushroom - 1cup
Cumin seeds - 1/2tsp
Green chili - 2
Chopped onion - 1/2cup
Chopped tomato - 1/2cup
Chili and coriander powder - 2tsp
Garam masala - 1tsp
Coriander leaves

METHOD:

Heat oil in pan add cumin seeds and allow to sputter.Than add chopped green chillies,onion and fry till onion get cooked.Now add the tomatos and saute it for a while.Add the chopped mushroom and close the lid.Let it cook for 5mins.After 5 mins add all the masalas and if necessary add some water and cook until the raw smell gone.Finally add some coriander leaves and remove from the fire.

Pour a ladle of batter on the Dosa tawa, spread it and add oil on the sides. After a few minutes turn it on to the other side. When done , Turn again and spread mushroom masala on one side. Bring the other side of dosa up and close the stuffing. Cook for another minute and serve with chutney.

I am sending this dosa as my entry to Srivalli's Dosa mela.

Cinnamon Oatmeal Raisin Pancakes

We love pancakes and waffles and I always prepare one or the other for breakfast once a week. I had some buttermilk in the fridge, so I decided to make some special Cinnamon Oatmeal Pancakes(courtesy of Food network.com) for Mansi’s balanced breakfast event. I served the pancake with butter, maple syrup, and macerated strawberries.

INGREDIENTS:

White oats – 1cup
All-purpose flour – 1cup
Raisin – 1/4cup

Brown sugar – 1/4cup

Baking powder – 1tsp

Baking soda – 1/4tsp

Cinnamon – 1/2 tsp

Buttermilk – 1/4cup
Milk – 1/2cup

Egg - 2

Unsalted butter, melted – 3tsp

Pure vanilla extract – 1tsp
Maple syrup – 1/4cup

Method:

In a medium bowl, whisk together brown sugar, vanilla and butter. Then add the raisins, oatmeal and buttermilk and milk. Mix everything together and set aside.

In a separate bowl add the dry ingredients (flour, baking soda, baking powder,Cinnamon and the salt) and mix together. Pour the liquid ingredients over the dry ingredients and mix with the whisk until just combined. Don't worry if the batter is a bit lumpy.

If necessary, lightly butter, oil, or spray your griddle. Preheat over medium heat.Be sure the pan is hot enough before starting to cook the pancakes. Spoon 1/3 cup of batter onto griddle for each pancake, allowing space for spreading, and use a back of your spoon to lightly press the batter into rounds.

When the underside of the pancake is golden and the tops are speckled with bubbles that pop and stay open, flip over and cook on the other side until light brown. This may take up to 5 mins depending on the size.

Serve immediately or place in oven while you make the rest of the batch.

Macerated Strawberries:

INGREDIENTS:

Strawberries, hulled and sliced - 5

Orange blossom honey – 3tsp

Finely chopped lemon zest – 1tsp

Ground black pepper – 1tsp

Sugar – 1/4cup

In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Serve butter, maple syrup with hot pancakes.

I am sending this delicious and healthy oatmeal pancakes to WBB#20-Balanced breakfast hosted by Mansi and started by Nadita of safforan trial.

See cham's vegetable pancake version.

Marinated Egg Biryani With Gobi Manchurian

I can guess,by seeing this post you all may wonder“What egg biryani with Gobi Manchurian!!!!!!!!!! Does this combination work?” Even I wondered the same when ‘K’ asked me to prepare biryani with Gobi for our Sunday lunch! But the result was so good than I expected. Had no idea of blogging this, but after tasted I wanted to blog it.For egg biryani, instead of adding boiled eggs to the rice I marinate and sauté the eggs for a while and mixed it with rice. It will give nice flavor and texture to the egg biryani.

INGREDIENTS:

Boiled egg – 4
Basmati rice – 21/2 cups
Tomatoes - 3 big

Onions - 1/2 cup peeled

Ginger,Garlic paste – 2tsp

Coriander leaves - 1/2 bunch

Mint – 1/2bunch

Green chilies - 4

Shan biryani masala – 2tsp

Chili powder - 1/2 tsp
Cashews - 8

Cinnamon - 1 inch piece

Cardamoms - 2 to 3

Cloves - few

Bay leaf - 1

Ghee - 2 tsp
Orange food color (mixed in water) – 1tsp

For marinating eggs:

Egg – 1
Chili powder – 1tsp
Rice flour – 2tsp
Gram flour – 2tsp
Ginger, garlic paste- 1tsp
Coriander powder – 2tsp
Salt

METHOD:

Soak rice for 10 minutes. Heat oil and ghee in a heavy vessel and fry cardamom, cinnamon, cloves and bay leaf. Add ginger, garlic paste and fry till brown and then add slit green chilies and onions. Fry for a minute and add cashews. Fry till good smell comes in medium flame. Add tomato paste, shan biryani (I love to use shan products) and chili powder and boil for few minutes. Now add chopped coriander and mint leaves. When it starts boiling add rice, mix well, close the lid and reduce flame. Cook exactly for 10 minutes.After all the water evaporates put in a small flame as much as possible. Cook for another 10 mins.. If you want keep a dosa pan underneath for even heating. For marinating the eggs mix all the ingredients together. Dip the boiled eggs in the mixture and sauté it in 2tsp of oil for 5mins in medium flame. Now add the eggs into the rice and mix it carefully. At the end pour the food color on the top of the rice and remove from heat.Garnish with coriander leaves and cashews.

GOBI MANCHURIAN:

I made a spicy version of Gobi Manchurian, which goes well with rice.

INGREDIENTS:

Cauliflower florets – 3cups
Corn flour – 1cup
Besan flour – 2tsp(optional)
Rice flour – 1tsp(optional)
Maida – 1/2cup
Chopped onion – 1cup
Finely chopped green chili – 4
Chopped spring onions – 1/2cup
Ginger, garlic paste – 1tsp
Soy sauce – 1/2tsp
Chilli sauce and ketchup – 3tsp
Salt
Oil for frying

METHOD:

Boil the water with salt add cauliflower florets and cook for 10mins.Drain the water and keep aside. In bowl mix the salt,cornflour,maida,besan and rice flour together, add water and make a thick batter. (I like to add rice and basan flour for crispness). Dip the florets into the mixture and fry until crisp. Drain the oil. Heat oil in a medium pan adds ginger, garlic paste, onion and fry for 5mins.Now add green chili and spring onions and sauté it for a while. Add all the sauces one by one and sauté it for 5 mins.Add fried florets into the sauce and mix well. Garnish with fresh coriander and spring onions. Serve hot with rice.

Carrot-Almond Cooler For MBP

I had a bag of baby carrots sitting in the fridge for ages! I knew that I cannot finish it before the used by date,so had a thought of making some refreshing drink for MBP…When I saw this carrot-almond cooler on lavanya’s blog i was totally impressed and wanted to try it out immediately. It tasted awesome and quite simple to make. Just pressure-cook the carrots, almond with milk. Blend everything with milk and sugar until smooth. Serve chill.

You can find the recipe here.

I don’t usually drink mixed drinks but Sig's event made me an opportunity to try.I really enjoyed making and drinking this lovely drink. As I don’t have raw almond, I replaced it with the roasted ones.

This awesome drink goes to Sig who is hosting the March edition of Monthly Blog Patrol.

Peerkangai Thovayal(RidgeGourd Thogayal)

This is yet another great thovayal from my mom.Thovayal/Thogayal are like a thicker version of chutey.Whenever I feel difficult to cook for the afternoon, I will go for this one.It goes well with plain rice,curd rice and chapati.Ridge gourd is like little spongy and sweet in flavour,so have to make spicy by adding some green chilies.The recipe is quite simple and saves lot of your time. Here goes the recipe!!!

INGREDIENTS:

Ridge gourd - 1(medium size)
Cumin seeds - 1tsp
Chopped onion - 1/2cup
Sliced garlic cloves - 4
Tamarind - lemon size
Chopped green chili - 4
Channa dal - 4tsp
Cashews - 4
Coriander leaves

For seasoning:

Mustard seeds - 1tsp
Urad dal - 1tsp
Hing - 1/1tsp
Red chilies - 3
Curry leaves - 1spring

METHOD:

Cut the ridge gourd into small cubes.Heat oil in the pan fry tamarind,garlic,green chilies,cashews and Channa dal one by one.Drain them and keep aside.

Heat oil in another pan add mustard seeds,cumin seeds and allow them to sputter.Now add onions and let the onion cook till slight brown color.Add ridge gourd and cook for some more minutes.If necessary add some water, close the lid and cook for another 5 mins.

Let it cool and grind with the fried ones.Add very little water and grind into smooth mixture.Transfer into bowl and add salt for your taste.

For seasoning when the oil is hot add red chilies,mustard seeds,urad dal,hing and curry leaves.Garnish the coriander leaves on the top of the chutney and pour the seasoning.

Serve hot with rice or chapathi.

Seembaal/Junnu

Seembaal/junnu is a tamil/telugu word for a sweet, which is prepared from first day milk of cattle usually cow or buffalo.This is my favourite sweet which i think I am missing here in US.But it was a few days back and when I was blogging saw this delicious recipe for seembal.I loved the idea of using condensed milk and I was so happy to learn we can make it even without lactating milk.Finally I tried this yesterday in home and the taste and texture looks exactly the same as seembal that it almost satisfies our craving. Thought to share with you girls(Guess some of u knew this already). Thanks ramya for the woderful recipe.

INGREDIENTS:

Egg – 2
Whole milk – 11/2 cup
Sweetened condensed milk – 1cup
Black pepper – 1 tsp
Cardamom Powder – 1tsp

METHOD:

Beat the eggs thoroughly. Take a bowl and add egg mixture,condensed milk,whole milk and mix well.Now transfer this mixture into a bowl which fits in your pressure cooker.Sprinkle pepper powder and cardamom powder. Place this bowl in the pressure cooker with little water and cook on low flame for 30-40 minutes without whistle.A knife inserted should come out clean. Cool for few hours in the refrigerator and serve.

For all of us that love real seembaal milk..... it’s now possible to buy it in USA.Milk is called colostrum and sold in most states, where raw milk is sold.It’s a little pricey but it’s worth every penny.They (the one in Fresno, CA ) usually Ups it the same day and it’s at our door by next day(heard from friend).

visit here

Select your state

Search for the word colostrum

Ramya has posted her vegetarian version too..but i tried egg version only..will let u know once i try that..

PEAR CHOCOLET PIE

I rarely eat dessert but last night at restaurant I had a little apple pie and it was served with lemony ice cream. It was super delicious. So I want to bake a pie in home and as well as for AFAM.After goggling for longtime I decided to bake a pear chocolate pie and it was my first time to cook this recipe and surprisingly it turned out good. Hubby was the first one to eat a slice of it then I sliced one for myself. Hmmm...It was so good!!! Hubby requested another slice and also I got another one for myself. The mellow flavor of pears makes this a great Pie!

INGREDIENTS:

Dough:
All purpose flour – 2cups(sifted)
Unsalted butter – 1/4cup
Ice water – 6tsp
Sugar – 2tsp
Salt – 1pinch

Filling:
Bittersweet chocolate chips- 15
Pears(peeled, thinly sliced) – 3
Corn starch – 3tsp
Lemon juice – 2tsp
Sugar – 1/2cup
Cinnamon – 1tsp
Vanilla extract – 1tsp
Salt – 1/4tsp

On top:
Egg yolk - 1
Water – 3tsp
Cream – 2tsp(optional)
Milk –2tsp
Sugar - 2tsp

Pie plate, oiled

METHOD:

Take a large bowl and add salt, sugar to the sifted flour. Add butter to the flour and mix by using fingers. Mix together into coarse crumbs. Drizzle the ice water and make the dough into a smooth ball and make it into a disk. Wrap it in a plastic wrap and place in fridge for 30 minutes. See here in detail.

Remove the pie dough and divide into 2 parts for the upper and lower crust. Sprinkle flour on the surface and roll the dough into a circle of 1/8-inch thickness. Spread the dough in an oiled pie plate with your palm equally. Also spread the dough on top of the edges. Pierce the dough all over with a fork and cover with plastic wrap and keep in fridge. Roll the rest of the dough into another 1/8-inch thick circle for upper crust.

To make a Lattice: Cut the rolled dough into strips with pizza cutter and weave the strips by placing alternately. See here for how to weave lattice top.

Melt the chocolate chips in double boiler or micro oven and spread evenly on cooled crust. Mix sliced pears along with lemon juice. Take Sugar into a bowl and add ground cinnamon, salt, cornstarch, and mix well. Add sliced pears to this.Now place mix over chocolate and fill the pie pan by layering evenly.

Place the lattice top carefully and crimp the edges. Mix all the ingredients for topping. Brush the lattice top lightly with the mix. Cover the rim with aluminum foil to prevent the edges of pie from browning. Preheat the oven to 400 F.
Place the pie pan on a flat big baking sheet and bake at 400F for about 20 minutes and then at 350F, for about 30 minutes, until the top turns to golden brown and fruit inside becomes soft and juicy. Do not under bake.Remove and cool. Slice and serve with a scoop of icecream.

A Piece for u with pumpkin ice cream

Sending this delicious pie to AFAM-Pears hosted by The Singing Chef:Raaga and MM-Spring Fruit Sensations by Abby.

RASGULLA

Rasgulla - A very popular Bengali sweet, which is soft, Juicy & Spongy made from milk and the most popular sweet delicacy in Calcutta as well as rest of India and the world.Yesterday I happened to go through the cooking Manual which has been sent by my friend and found this delicious recipe for rasgullas.Immedietly decided to make for RCI.For these we have to make paneer using milk and cook it in sugar syrup. Here we go with the recipe....

INGREDIENTS:

Milk – 1/2gallon
Lemon juice or vinegar – 1/4cup
Sugar – 1cup
Water – 3cups
Saffron (optional)

METHOD:

In a heavy bottomed pan, put milk and bring it to boil. When it starts boiling add lemon juice/vinegar and stir continuously until the milk curdles completely. As soon as you see the water is clear while curling add some ice cubes and switch off the flame to stop the process of curdling. The intention here is to make soft paneer. Let it cool and set. Then drain using a cloth/strainer so that just the solid part remains, looked like paneer.

Hang it under the sink or put the cloth-covered paneer in a bigger bowl, which will collect the water dipping from the mixture. The intention here is to separate the solid curdled milk from the water or liquid part. Keep it for at least a couple of hours and squeeze the excess water by pressing the cloth. Make sure that there must not be any water remaining or the paneer balls, will break when put in sugar water.

When the water is completely drained, remove the paneer from the cloth and take it in a bowl. Now rub it well using your hands to form a smooth mixture. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.You have to rub it for a long time to make it really smooth. Make the dough into equal parts and roll each part into a ball taking care to see that there are no cracks on the surface.

For sugar syrup mix the sugar and water in a in a pan on medium high heat and bring to a boil. Add all of the balls in one shot and close the lid. Cook for about seven minutes. Make sure the pan is large enough to accommodate the finished Rasgullas as they will expand to about double their size while cooking in the syrup. Close the heat and wait a few minutes before you open the lid.The Rasgullas should be little spongy. Serve the Rasgulla chilled with sprinkled saffron.

A Spoon for u!

Sending these Rasgullas to RCI-Bengal hosted by Sandeepa of "Bong Mom's cookbook".

BLACK CHICKPEA BIRIYANI WITH PEPPER EGG CURRY

Biriyani is a great party dish. The recipe is different from our regular biriyani. Made from black chickpea and i've added special masala paste which gives more spicy. Not many people make pulav/biriyani with this wonderful, protein packed legume, but once you make it, you will be so glad you did.Every time I make it I get requests for the recipe. Try this extremely delicious food and it sure you will make it again and again. This can be made for either lunch or dinner and goes great with pepper egg curry.

Ingredients:

Basmathi rice - 2 cup
Black chick pea - 1/2 cup
Grated Coconut – 1cup
Tomatoes - 3 big
Onions - 1/2 cup peeled
Ginger,Garlic paste – 2tsp
Coriander leaves - 1/2 bunch
Mint – 1/2bunch
Green chilies - 4
Shan biriyani masala – 2tsp
Chili powder - 1/2 tsp
Cinnamon - 1 inch piece
Cardamoms - 2 to 3
Cloves - few
Bay leaf - 1
Ghee - 2 tsp.

To Grind:
Small onions – 10
Red Chilies - 8
Cumin seeds - 1 tsp
Garlic - 5 cloves
Grated fresh Coconut - 2 tsp

Method:

Soak chickpeas 10 hours before and pressure cook for 15 to 20 minutes .Heat a tsp of oil, fry red chilis,cumin seeds, garlic and onion. Cool and grind along with coconut.

Soak rice for 10 minutes. Drain water completely. Heat a tsp of ghee and fry the rice for one or two minutes. Blanch tomatoes in hot water for few minutes. Remove skin and grind in to paste. Strain and remove the seeds.

Grate coconut, add enough water grind and take two extracts. Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves and bay leaf. Add ginger, garlic paste and fry till brown and then add slit green chilies and onions.

Fry for a minute and add ground masala paste. Fry till good smell comes in medium flame. Add tomato paste, biriyani and chili powder and boil for few minutes. Now add chopped coriander and mint leaves.Add cooked chickpeas,half cup of coconut milk and 2cup of water.

When it starts boiling add rice, mix well and reduce flame. Cook exactly for 20 minutes. If you want keep a dosa pan underneath for even heating. Garnish with cut coriander leaves and fried cashew nuts.

Serve hot with raita or pepper egg curry.This easy egg curry goes well with all type of pulv and biriyani.Got the idea from my frined,here is how i made this...


INGREDIENTS:

Boiled egg - 3
Finely chopped onion - 1
Turmeric powder - 1/4tsp
Pepper - 4tsp
Ginger,garlic paste - 1tsp
Salt

METHOD:

Heat oil in pan add onion and ginger,garlic paste and saute it for 5mins.Then add turmeric powder and cook in medium flame.Add sliced boiled eggs and pepper and saute it for 2 mins.Serve hot with pulav/biriyani.

POTATO FRIEDRICE

I love making fried rice because it's quick to cook, which is a definitely plus for a busy weeknight. Everyone make fried rice a little differently. I usually make with soy sauce, which provides the salty and savory flavor. My hubby, who likes to eat ’light’, is always asking me for more dishes like this. It is fried rice cooked in much same way as any normal fried rice except that I added potato. Got the idea from here ,but made lots of changes in flavor. Here is how I prepared it…

INGREDIENTS:

Basmati rice – 2cup
Potato – 2(medium size)
Cumin seeds - 1tsp
Chopped Onion - 1
Sliced Capsicum - 1/2
Ginger and garlic Paste - 1tsp
Tomato paste - 3 tsp
Chopped green chili - 3
Scrambled Egg – 1/2cup
Sliced Carrot - 1

Shallot (onion leaves)- 3
Soy and Chili sauce - 1tsp

METHOD:

Cook the rice and let it cool. Cut the potatoes into thin slices and then strips. Heat oil in pan adds cumin seeds and green chili. When cumin seeds start sputtering add onion, and ginger, garlic paste.

Now add capsicum and fry for 2 mins.Add potato, scrambled egg and cook it for while. Now add the sauces along with tomato paste, and continue to cook all until all the vegetables are soft.

Mix the cold cooked rice into vegetables and let sits for a minute or so until rice starts to get crusty.

Continue to heat and stir till rice is heated through and stir in one-tablespoon of oil. Mix together, taste for salt, and serve with sliced tomato and pepper. This dish can be had, as is no need for raitha or ketchup.

This post is my contribution to meeta’s MM-One-Dish Dinner and kochatof’s International Women’s Day.

JANGRI

Jangri –A famous Indian sweet which look alike jelabi but they have different flavor and texture.Jangiri is made from urad dhal and jelabi is made from Maida flour. This crisp sweet is very famous in the southern states of India. How can we forget the sweet vendors on the street selling hot Jangris!!!!!My mom used to make using separate cloth stitched by our tailor. I got this Ziploc idea when I was goggling sometimes back. Since this was the first time I tried this, I was skeptical of how it would turn out. But it did very well. Easy to make one yet so tasty.

INGREDIENTS:

Urad dal – 1cup
Saffron color – 1pinch
Rice flour – 1tsp
Ziploc bag (for piping)

(For sugar syrup)
Sugar – 1cup
Water – 2cup
Lemon juice – 1/2tsp

Another view to tempt u:)

METHOD:

Soak urad dal for atleast 3 hours. Dissolve sugar in water and bring to boil.Now add 1tsp lemon juice into the syrup to avoid forming crystals.

Drain the water and grind dal into a fine paste in the blender by adding little water. The consistency should become like glue sticking.

Add little bit of rice flour and mix it for 3 –5 mins.Then add saffron color and mix it well. Now a take a Ziploc bag and turn it upside down and make a small hole in the center using a big safetypin or iron nail.

Put the colored mixture and into the ziploc bag and hold nozzle of the ziplog bag(as shown in the pic) just above the surface of the oil, and pipe it to make circles with the batter, starting from the centre and sealing the end in the last half round.. If the oil is too hot the shape wont come. Better practice in an empty plate and then pipe it in oil.

Make sure the temperature of oil is to be low while piping. Deep fry on a medium heat till crispy and golden on both sides. Turn frequently.

Drain the jangries and immerse in warm sugar syrup for a minute, and serve hot or cold.

EGGPLANT PEANUT CURRY AND FRY

This is yet another eggplant curry from my grand mom. She is very good in preparing this and she prepares this each time I used to go home for vacation. I love this eggplant curry with the flavor of peanut in it. But she prepares in a earthen or mud vessel (mun chatti) which gives excellent taste.I called her today morning and got the recipe…so first time for me too…I served this curry with my hubby’s favorite poriyal and rasam for lunch.But he didnt even touch those poriyal,rasam or curd…Do I need any more compliments? Here we go with the recipe….

INGREDIENTS:

Eggplant (big) – 1
Chopped onion – 1
Chopped Tomato – 1
Mustard, cumin seeds – 1tsp(each)
Ginger, garlic paste – 1tsp
Peanut – 6
Sesame seeds – 1tsp
Red chili – 3
Green chili – 1
Curry and coriander leaves – 6leaves
Chili and coriander powder – 2tsp(each)

METHOD:

Cut the eggplant into small pieces and deep-fry them in oil. Drain oil and keep aside. Heat little bit oil in the pan (don’t add too much of oil bcoz eggplant has already observed some oil) add mustard seeds and allow them to splutter. Now add cumin seeds, red chili one by one. Add onion, curry leaves, green chili, ginger garlic paste and saute it for while.

Put tomato, chili, and coriander powder and cover them and allow cooking well. Heat 1tsp of oil in another pan fry peanuts and sesame seeds. Grind this as a powder in blender.

Now add the fried eggplant into the tomato mixture and saute it for while. Then sprinkle the peanut and sesame powder over the eggplant mixture and saute it for 1 min and remove form fire.

Don’t have to cook bcoz peanuts are already cooked.Garnish with coriander leaves. Serve with hot rice or roti.

EGGPLANT FRY:

This is an easy to make eggplant fry, which goes extremely delicious with rice and dhal. We really enjoyed this combination.BTW I didn’t make this,,,my beloved hubby kumar made this for me from his favorite cookery show(Vahrehvah). I am just posting this recipe to encourage him (hope he like the encouragement and will make more yummy dishes like this..he..he).Here is recipe how he made this….

INGREDIENT:

Eggplant – 1(big)
Chili powder – 2tsp
Turmeric Powder – 1/2tsp
Salt – 1tsp
Rice flour – 2tsp

Eggplant Before cooked

METHOD:

Cut the eggplant into thin slices (1/2'' thickness) as shown in picture.

For marinating mix chili powder, turmeric, rice flour and salt. Apply this dry mixture on the eggplant both sides.

In the pan add 3tsp of oil and let it heat. Now put the eggplant pieces one by one and cook it on a medium flame. Turn frequently until brown color.

Once its cooked remove from the pan and do the same with rest of the pieces. Serve it with hot rice and dhal.
I am sending these eggplant dishes to pooja's Vegetable Of The Week-Brinjal.