Vegetarian cooking blog

Sunday 24 January 2021

KATHRIKAI MASALA KUZHAMBU(TANGY EGGPLANTCURRY)

Eggplants or Brinjal is one vegetable that I love cooking with, because it is so versatile and the possibilities are so endless. Most cuisines around the world have atleast one Eggplant dish. Indian cuisine has many to its credit- be it the Baingan Bharta from the Punjab, the Vangi Bath from Karnataka, Gutti Vankaya Kura from Andhra Pardesh or the Bharli Vangi from Maharashtra.
On the blog I have quite many Brinjal recipes which proves this πŸ˜€ . This recipe of the Masala Kathrikai Kuzhambu may be a little different from other recipes you might find on the internet as I have not used Onion or Garlic, and the choice of Masalas will be different. The spices and the tamarind combine to give a very flavourful curry which goes very well with Rice, Parathas, String Hoppers(Idiyappam) and many other Main course dishes. 

While you are here check out other recipes on the blog like Brinjal Pepper Masala(no onion -no garlic), Gutti Vankaya Kura, Methi Wale Baingan, Drumstick Curry, Rajma Masala, Mirch Ka SalanKadai Paneer and more...

Here is the recipe of Kathikkai Masala Kuzhambu ( Tangy Eggplant Curry)for you-


  PREP TIME: 10                                           COOK TIME: 20 MINS
 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE
 CUISINE: SOUTH INDIAN                           SERVINGS: 6
 AUTHOR: Rajni Ram





    Ingredients:

    Brinjals (any small variety) 250 gms. Remove stalk and make a cross cut in the center
    Tamarind- a lemon sized ball soaked in water and the pulp extracted.
    Sambar powder (homemade)1 tbsp 
    Salt as required
    Turmeric powder 1/2 tsp
    Red chilli powder 1 tsp
    Jaggery 1/2 tsp (optional)

    To be ground

    Coconut 1 tbsp
    Cloves 4-5
    Dry Kashmiri Red Chillies 2
    Fennel seeds/ Saunf 1 tsp
    Fried gram Dal/Pottukadalai 2 tsp
    Peppercorns 1/2 tsp
   Coriander seeds 1 tbsp

    To Temper

    Gingelley oil/Sesame oil 2 tbsp
    Mustard seeds 1 tsp
    Chana dal/gram dal 1 tsp
    Dry Red Chilli 1
    Asafoetida 1/2 tsp

    Directions: 

Put a Kadai/pan on flame and put in all the ingredients mentioned under "To be ground" and dry roast them until you get a good aroma, and they turn a light brown. Transfer to the blender jar and let them cool. Once cooled, add little water and grind to a fine paste. Now in the same Kadai take the Gingelly oil and heat. Add all ingredients mentioned under "To temper" and fry for 30 seconds. Now drop in gently the Brinjals after removing the stalks and making a cross cut until midway. Add a little salt and turmeric powder(both in small quantity as we shall add them again to gravy) and  nicely stir fry the Brinjals until they are half done. You can cover the Kadai and cook for 2 to 3 minutes. Now pour the tamarind extract, add the Sambar powder followed by salt and red chilli powder. Let them cook for 2 minutes. Now add the ground paste and stir nicely. Add 1 cup water to adjust consistency. Let the Brinjals cook until done.  Finally, add a small bit of Jaggery, it enhances the taste of the gravy, and balances the tanginess of the tamarind. This step is optional though. Take care that the Brinjals must not go limp, but must maintain shape as well as be cooked. The consistency of this dish will be gravyish or more like a Sambar.

SERVING SUGGESTIONS: This can be served with Pulav, Variety rice, Dosa, Idli, String Hoppers(Idiyapam) and more. I served it with some  Matar Pulav. 


     STEPWISE RECIPE FOLLOWS:

1. Put a Kadai/pan on flame and put in all the ingredients mentioned under "To be ground" and dry roast them until you get a good aroma, and they turn a light brown. Transfer to the blender jar and let them cool. Once cooled, add little water and grind to a fine paste. 



2. Now in the same Kadai take the Gingelly oil and heat. Add all ingredients mentioned under "To temper" and fry for 30 seconds.


3. Now drop in gently the Brinjals after removing the stalks and making a cross cut until midway. Add a little salt and turmeric powder(both in small quantity as we shall add them again to gravy) and  nicely stir fry the Brinjals until they are half done. You can cover the Kadai and cook for 2 to 3 minutes.




4. Now pour the tamarind extract, add the Sambar powder followed by salt and red chilli powder. Let them cook for 2 minutes. Now add the ground paste and stir nicely. Add 1 cup water to adjust consistency. Let the Brinjals cook until done. Finally, add a small bit of Jaggery, it enhances the taste of the gravy, and balances the tanginess of the tamarind. This step is optional though.



5. Take care that the Brinjals must not go limp, but must maintain shape as well as be cooked. The consistency of this dish will be gravyish or more like a Sambar.




    NOTES:

1. Any small variety/ baby Brinjals can be used.
2. Adding Jaggery at the end, not only balanced the sourness of the tamarind, but also enhances the taste.
3. For homemade Sambar Powder click here, or store bought powder can also be used. However there will be slight change in taste.
4. Please follow exact proportions for the whole spices and spice powders to get the exact taste.


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.


Wednesday 20 January 2021

GARLIC NAAN

 Usually when we think of Naan we think of eating it at a restaurant. That's also the reason why I have never attempted to make this at home until now. But the Pandemic has made us all crave restaurant style food at home and so the search for the perfect Naan recipe, which can be made at home easily, without any sophisticated gadgets was on. 

Its also common knowledge that an Iron Kadai is used to cook the Naan. But I wanted to get the dough right. One which will yield perfect Naans without much effort and also I did not want to make the instant one with baking soda, because when baking soda is used  the dough must go on the girdle immediately without resting it. I always prefer resting the dough, be it Roti's, Paratha's or Naan. So, in this recipe I have used yeast, because that is what gives the perfect texture and fluffiness to the Naan.

As far as possible I try to use less, or no Maida, but, to get the fluffiness the Maida needs to be added, whereas taste and nutrition comes from wheat. So in this recipe I have used both. The result was fluffy and perfectly cooked Naan's.   

While you are here check out my other bread recipes like Aloo Methi Paratha, Beetroot Paratha, Missi Roti and more...

Here is the recipe of Garlic Naan for you-


 

    PREP TIME: 10 MINS+ 2 hrs                               COOK TIME:15 MINS

    TOTAL TIME: 2 hr 25 MINS                                  COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM









    Ingredients for dough:

    Whole Wheat flour 2 cups

    Maida 2 cups

    Water(lukewarm) 1 cup ( refer note1)

    Dry yeast 2 tsp

    Sugar 1 tbsp

    Salt to taste or 1 tsp

    Oil 3 tbsp

    Curd 2 tbsp

    Milk less than1/2 cup

    Fresh coriander leaves finely chopped

    Kalonji/ Nigella seeds  2 tsp


   For Garlic butter:

   Table butter/salted butter 50 gm

   Garlic 2 pods minced

   Coriander leaves finely chopped 1 tsp

Directions to make Garlic butter: Put all ingredients in a microwave safe bowl and microwave for 30 seconds, alternately put the ingredients in a bowl and melt the butter.

Directions: 

In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough. Take an iron Kadai (non stick doesn't give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 


Serving Suggestions: Serve this Naan with Paneer Butter Masala, Mava Paneer Curry. Also goes well with Dal Makhni, Paneer Khurchan, Choley or Rajma.


STEPWISE RECIPE FOLLOWS:

1. In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy.




2. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. ( Please add the sugar, curd and milk, those pictures are not here and will be added as soon as possible)




3. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough




4. Take an iron Kadai (non stick doesn't give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 


    NOTES:

1. The dry yeast must always be added to lukewarm water and not hot water. The temperature of the water is right if your finger immersed in water is able to bear the heat.

2. The Naan can be customized with whatever you prefer, if not garlic. Just apply plain butter without garlic for butter Naan or top it up with cheese for Cheese Naan. 

3. The dough should have risen well for the perfect turnout. So plan making the dough ahead.


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

Wednesday 13 January 2021

KOVA KAJJIKAYALU

 This Indian sweet is so close to my heart as they bring back many memories of places, people and a different time altogether. Kajjikayalu in Telugu means Karanji or Gujiya.

Kova Kajjikayalu or Kobbari Kova Kajjikayalu is a melt in the mouth sweet with a stuffing of coconut and jaggery, covered on the outside with sweetened Kova or Mava. This is a very easy to do recipe.

In this recipe I have gone completely by intuition and not referred any other recipe.  That's why it may be a little different from other ones. 

Typically Almond flour is not used in this sweet, but I have used a little for the smooth texture and so that the Kova is easy to work around with.

Like me, my daughter also likes this sweet or may be she likes it, and so I like itπŸ˜€. This is one of the most popular sweets at G Pullareddy Sweets of Hyderabad. Every time my parents would visit us they would get this for my daughter as she would always ask for this as a child. After that due to some reasons the connect with Hyderabad broke(oh!only from a proximity point of view, at heart I'm always a Hyderabadi). 

Since a few years we have not tasted this sweet and never dared to make it as it would always be compared to the Pullareddy ones, but then I guess today it had to happen. In my mind it was going on for a while. To bring it to fructification, I had to visualize it in my mind first. I am so happy that it turned out so well the first time. 

Lets go to the recipe right away. While you are here check out my other Indian sweet recipes like - Akkaravadisal, Chakkara Pongal, Pineapple Rabri, Atte ka Sheera, Aval Kesari, Vella Aval, and more...

Here is the recipe of Kova Kajjikayalu-  

  PREP TIME: 20                                         COOK TIME: 20 MINS
 TOTAL TIME:40Mins                                  COURSE:  SWEET
 CUISINE:  INDIAN                                      SERVINGS: 15 PCS
 AUTHOR: Rajni Ram




    Ingredients:

    Kova/Mava(unsweetened) 300 gm

    Sugar 6 tbsp

    Dessicated Coconut 2 cups( freshly grated coconut can also be used)

    Jaggery 1 cup

    Cardamom powder 1/2 tsp

    Almond Flour 3 tbsp 


    Directions:

Take a heavy bottomed Kadai and put the Jaggery and desiccated coconut in it. Sprinkle some water(less than 1/4 cup) in it and put it on flame. Keep stirring over a low flame until the jaggery melts and mixes with the coconut, and the stuffing comes together. If you are able to form a ball with the coconut jaggery mixture, thats the right stage. This takes about 10 minutes. The poornam will leave the bottom of the Kadai when done. Add cardamom powder and, let the stuffing/Poornam cool down. Grate/shred the Kova and keep it ready. Put the shredded Kova in a non stick pan, add the sugar and start stirring. The Kova will loosen up as the sugar melts, but will start solidifying again. Keep stirring until it leaves the bottom of the pan. Transfer it immediately to a plate and let it cool for exactly 5 minutes(not more as, if it cools too much making the cover gets difficult). Now add the Almond flour and combine with a spatula. Divide the Kova into 15 equal portions. Divide the Coconut stuffing also into 15 equal portions, shaping them as ovals. Apply ghee to your fingers and palms.Now take one roundel of Kova and flatten it on your palms with your fingers. Place the coconut stuffing in the centre and seal the edges as shown in the picture. Repeat for all the Kova and stuffing. Cover them with a clean cloth and allow to set for 2 hrs. The outer Kova covering will toughen up a bit as it cools, but will melt in your mouth and the coconut Poornam just takes this simple sweet to a different level. Overall a healthy sweet recipe. Ideal for gifting friends, make it for Diwali or Janmashtami when milk based sweets are made. Make them just of no reason an relish them, just as I made them today.


    STEPWISE RECIPE FOLLOWS:

1.  Take a heavy bottomed Kadai and put the Jaggery and desiccated coconut in it. Sprinkle some water(less than 1/4 cup) in it and put it on flame. Keep stirring over a low flame until the jaggery melts and mixes with the coconut, and the stuffing comes together. If you are able to form a ball with the coconut jaggery mixture, thats the right stage. This takes about 10 minutes. The poornam will leave the bottom of the Kadai when done. Add cardamom powder and, let the stuffing/Poornam cool down.




2. Grate/shred the Kova and keep it ready. Put the shredded Kova in a non stick pan, add the sugar and start stirring. The Kova will loosen up as the sugar melts, but will start solidifying again. Keep stirring until it leaves the bottom of the pan. Transfer it immediately to a plate and let it cool for exactly 5 minutes(not more as, if it cools too much making the cover gets difficult).




3. Now add the 3 tbsp Almond flour and combine with a spatula. Divide the Kova into 15 equal portions. Divide the Coconut stuffing also into 15 equal portions, shaping them as ovals. Apply ghee to your fingers and palms.Now take one roundel of Kova and flatten it on your palms with your fingers. Place the coconut stuffing in the centre and seal the edges as shown in the picture. Repeat for all the Kova and stuffing. Leave to set for 2 hrs. 




    NOTES:

1. I have used Desiccated coconut, but fresh coconut can also be used. Quantity same as above.

2. As I have used only Almond flour I cannot suggest any other flour at the moment. Once i try it out with other lours shall update the recipe. 

3. Almond flour is easily available in shops or almonds can be blanched in hot water dried for 1/2 an hour and then powdered in a mixie. The powder should be fine, without lumps.

4. This sweet can be stored outside for 3 days and in the fridge up to 15 days. Putting it in the fridge makes the Kova cover to become a little hard. Keep it out for a few minutes before consumption if storing in the fridge.

5. Store bought Kova is a light yellow in colour. If making at home it turns out white.


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

Friday 8 January 2021

BHINDI ALOO (EVERY DAY SUBJIS)

This Subji is a simple stir fry with a mix of Ladyfinger and Potatoes as the name suggests. This is perfect for those rush hours in the morning or after work evenings when you want something simple that can be made with the least effort. This dish of Bhindi Aloo goes well with Rice and Roti or other flatbread varieties. It is healthy and becomes a good lunch box item for kids. 

Without much detailing getting in to the recipe directly. While you are here check out my other Subji and curry recipes like Paneer Khurchan, South Indian Kurma, Methi wale Baingan, Roasted Eggplant 2 ways, Paneer Mava Curry and more...

   



PREP TIME: 15 MINS                               COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:MAIN 

CUISINE:INDIAN                                        SERVINGS: 4

AUTHOR: RAJNI RAM


    Ingredients:

    Onion 1 large cut into petals

    Bhindi/Okra/Ladysfinger 200 gm cut to 1 inch length

    Potato 1 large or 2 medium diced

    Cumin Seeds 1 tsp

    Turmeric powder 1/2 tsp

    Red chilli powder 1 tsp

    Coriander powder 1 tsp

    Fennel powder 1 tsp

    Amchur powder 1/4 tsp

    Garam Masala 1/2 tsp

    Salt as required

    Oil for sauteing


Directions: 

In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown. Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don't burn. When the Ladysfinger are half done add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely. Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.   


     STEPWISE RECIPE FOLLOWS:

1. In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown.




2. Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don't burn. 




3. When the Ladysfinger are half done, add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely. 




4.  Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.   




    NOTES:

1. The Bhindi/Ladysfinger can sometimes turn slimy. To avoid this Pre cut the Bhindi and keep in the fridge or put it on a paper to absorb the moisture. 

2. Alternately you can squeeze 1/4 of a lemon if you find that it is turning slimy.

3. Adding quarter spoon of sugar helps to retain the green colour of the Bhindi.

4. If after adding all Masala powders if you subji still looks a little moist and not crisp and dry, add 1 tbsp bread crumbs.



If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

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