ZUCCHINI AND POTATO WHEAT DOSA

 Wheat Dosa is very common in south Indian homes. Most of the times jaggery is added to it and we call it Vella Dosai, meaning jaggery Dosa or sweet Dosa. In recent times I have seen this as liquid dough Roti and I wonder how one calls it a Roti. In my understanding, what we knead is a dough, and what we pour is a batter, right? So, I console my self saying this name has stuck probably because it tastes more like a Roti/Paratha , but the texture is that of Dosa. Whatever it is Dosa or Roti it tastes good, it is healthy as it is made of wheat, I have included vegetables and the best part, because of all these reasons it could be served as breakfast, lunch or dinner😇.

The vegetables used here are entirely customizable, but I would recommend adding a small potato, as I found it gives a good texture and softness to the Dosa. This dish is wholesome, no mess and quick fix, especially in these days where we are all working from home. When the work is endless, we all need quick fixes and this dish/Dosa is just that.

While you are here check out other recipes like Bajra and Ragi Cheela, Rava Dosa, Samosa pie , and more...

Giving below the recipe of Zucchini Potato wheat Dosa-

 

  PREP TIME: 15                                      COOK TIME: 15 Mins

 TOTAL TIME: 30 Mins                             COURSE:  MAIN

 CUISINE: INDIAN                                    SERVINGS: 6

 AUTHOR: Rajni Ram

      Ingredients:

     Wheat Flour 2 cups

      Zucchini 1 medium grated

      Potato 1 medium boiled and grated

      Green chillies 2 chopped fine

      Salt as required 

      Red chillies 1 to 2 tsp as per taste

      Coriander powder 1 tsp

      Fennel powder 1 tsp

      Water as required

Directions: In a big vessel take the grated Zucchini and grated Potato, add the green chillies, salt, red chilli powder, coriander powder, fennel powder. Now add the whole wheat flour and mix well using a spatula or your hand. Now pour water gradually to form a dosa consistency batter. The batter should be lump free. Let the batter rest for 20-30 minutes. Now heat a Tava on medium flame, grease it a little and pour the batter on it evenly. The dosa must be thick. Drizzle oil and cook on both sides. Serve with pickle, butter or chutney.

STEPWISE RECIPE FOLLOWS:

1. In a big vessel take the grated Zucchini and grated Potato, add the green chillies, salt, red chilli powder, coriander powder, fennel powder. 

2. Now add the whole wheat flour and mix well using a spatula or your hand. Now pour water gradually to form a dosa consistency batter. The batter should be lump free. Let the batter rest for 20-30 minutes.

3. Now heat a Tava on medium flame, grease it a little and pour the batter on it evenly. The dosa must be thick. Drizzle oil and cook on both sides. Serve with pickle, butter or chutney.

NOTES:

1. The vegetables used here are entirely customizable, but I would recommend adding a small potato, as I found it gives a good texture and softness to the Dosa. 

2. I did not add fresh coriander as I did not have it at the time I make this dish, I would recommend adding it if you can.

3. If you have the leftover batter, do not discard. Add 1 cup Sooji, and, 1 cup Rice flour and convert it to a Rava Dosa.

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 on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

BOMBAY CHUTNEY/BESAN CHUTNEY/KADALAMAAVU CHUTNEY

  Bombay chutney/ kadalama chutney/ Besan chutney. This dish holds a lot of significance for me. 

Will you believe me if I said I have never cooked this in 22 years? It's TRUE. In my mind I have known how to make it, but had never practically done it. I have had a mental block about this dish/ chutney because I have tasted this always during  family functions when a Samayal Mami (  cook ) is called to help. And they usually make it so unpalatable, watery and tasteless that I never ate it.  And they always make this with Roti or Dosa because it gets done in few minutes. So until a few days back I had this view. Now let me tell you, most South Indians have a dislike for Besan( oh except when they make Mysorepak). Meaning we use it in our sweets and savories and Bajjis but not in regular cooking. If a main course  item like Gatte is Subji is made our folks will say "Kadalamava?"( meaning "oh Besan). But since I was brought up in a Cosmopolitan environment I never had the aversion towards Besan. In fact I know its rich in proteins and fiber. 

Funny fact, inspiration to break the jinx of not making this dish until now is a movie scene that my hubby and I were watching and the hero makes this chutney in such mouthwatering way that I ended up letting go of my mental block.

My daughter, thanks to my mental block, had never tasted this dish ever. She loved it😍, and said it tastes like south Indian potato masala that we make for Puris and rightly so because we do add little diluted Besan flour there. People who make this regular will know I have made it as a thicker version of the chutney with lots of ginger, green chillies, curry leaves, onions, and peas. That's my #breakfree story. 

Coming to why Besan chutney is called Bombay chutney in the south, well I could not find a satisfactory answer to this. But may be because Maharashtra has its own version of this chutney called "Pitla", though the consistency of Pitla is more on the runny side and the spices used a little different, so I think from Maharashtra this dish trickled down south and got a makeover with different spices and Bombay chutney came to being. Gujarat also has its version of this chutney, which is a slightly sweet version called "Kadi Chutney", and so does the Andhra region, cal "Senaga Pindi Pachadi".

Let's make this simple chutney, and while you are here check out other recipes like - Chakki Ki Shak, Vegetable Oats Kichdi, Methi Wale Baingan, Roasted Bell Peppers chutney, Ragi and Besan Chila , and many more...

      

     PREP TIME: 10 Mins                                       COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                      COURSE:  ACCOMPANIMENT

     CUISINE:  INDIAN                                            SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Besan 1 cup

    Water 3 cups approx  added in parts

     Salt as required

    Turmeric powder 1 tsp divided

    Red chilli powder 1 tsp

    Mustard seeds 1 tsp

    Chana dal 1 tsp

     Urad dal 1tsp

    Onion 1 large finely chopped 

    Ginger 1 inch piece finely chopped 

    Green chillies 2 finely chopped 

    Curry leaves a few

     Asafoetida 1/2 tsp

    Green peas ( optional) if using per cook.

    Oil for tempering 

Directions: In a bowl take besan, add 1 cup water to it and form a lump free paste. To this add, salt, red chilli powder, turmeric powder and set aside. Now take oil in a kadai or pan and heat. First add the mustard seeds, Chana dal and urad dal. When the mustard seeds splutter add 1/2 tsp turmeric powder, followed by chopped onions, green chilli, ginger and curry leaves. Fry these nicely until the onions start browning a bit. Add the green peas if using now.  Now give the Besan paste in the bowl a mix and slowly pour it into the kadai with tempering. This should be done while stirring continuously. Pour one more cup water and stir constantly so that no lumps are formed. Stir over low fire, this will ensure the besan cooks well and does not have a raw taste. Now check for salt and spices and adjust if required. If the besan still has a raw taste, pour another half cup water and stir until the raw taste is gone. You can customise the consistency as per your requirement. Squeeze a lemon if you like( this is totally optional). Enjoy the chutney while hot with Idli, Dosa, Rotis, Puri and more.

STEPWISE RECIPE FOLLOWS:

1. In a bowl take besan, add 1 cup water to it and form a lump free paste. To this add, salt, red chilli powder, turmeric powder and set aside.

2. Now take oil in a kadai or pan and heat. First add the mustard seeds, Chana dal and urad dal. When the mustard seeds splutter add 1/2 tsp turmeric powder, followed by chopped onions, green chilli, ginger and curry leaves. Fry these nicely until the onions start browning a bit. Add the green peas if using now.

3. Now give the Besan paste in the bowl a mix and slowly pour it into the kadai with tempering. This should be done while stirring continuously. Pour one more cup water and stir constantly so that no lumps are formed. Stir over low fire, this will ensure the besan cooks well and does not have a raw taste.

4. Now check for salt and spices and adjust if required. If the besan still has a raw taste, pour another half cup water and stir until the raw taste is gone. You can customise the consistency as per your requirement. Squeeze a lemon if you like( this is totally optional). Enjoy the chutney while hot with Idli, Dosa, Rotis, Puri and more.

NOTES:

1. This tastes best when the Besan is fully cooked. When nicely cooked the besan becomes duller in appearance.

2. Veggies like capsicum and carrot can also be added to the recipe along with peas.

3.  I have kept the consistency thick, it was be diluted by adding 1/4 cup warm water if you prefer.

4. Cooking the besan paste on low flame ensures perfection of taste and flavour.

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 on 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.

WATERMELON RIND KOOTU / WATERMELON RIND LENTIL CURRY

 In south India, especially the Tamilnadu region, Kootu refers to any lentil based curry. There are many versions of Kootu cooked with a variety of lentils. Some are tamarind based(puli kootu), some milk based(pal kootu), some with spices and coconut gratings(poricha kootu).

This Watermelon rind kootu came about when I saw an contest alert in one of my social media pages, asking to contribute recipes towards sustainable living. Traditionally, India is a country where we have had the practice of using things without wasting them. This tradition lost its value with globalization , and the  "use and throw" phase. Now in the millennium as the world faces so many issues, "sustainable living" has become the mantra. 

In my house, I have seen my grand mother and mother use the peel of many vegetables like Ridge gourd, Bitter gourd etc to make chutneys. And we prepare Kootu using vegetables from the Cucumber familiy like, Ash Gourd, Pumpkin, Country Cucumber etc. As Watermelon also belongs to this family, I thought, why not give it a try, and believe me this kootu turned out so delicious.

So, I no more waste the rind of the Watermelon. I use it to make this Kootu, grind the rind and add it to Dosa batter, and also grind the rind into a chutney. 

While you are here check out other recipes here like, Menthiya Keerai Kootu, Vatha Kuzhambu, Bonda Morkuzhambu, Dosakaya Chutney, Pachai Mochai Kuzhambu and more...

Here is the recipe for Watermelon rind Kootu --

  PREP TIME: 15                                       COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                COURSE:  MAIN

 CUISINE: SOUTH INDIAN                        SERVINGS: 6

 AUTHOR: Rajni Ram

  

    Ingredients:

    Watermelon rind of half a watermelon, cut into cubes

    Moong dal (yellow split dal) 1/2 cup cooked soft in pressure cooker

    Green Chilli 1 split

    Turmeric powder 1/2 tsp

    Coconut gratings 1 tbsp

    Dry red chillies 2

    Peppercorns 4-5

    Cumin seeds 1 tsp

    Salt as required

    For tempering:

    Oil 2 tsp (coconut/ refined oil)

    Mustard seeds 1/2 tsp

    Urad dal 1 tsp

    Chana dal 1 tsp

    Curry leaves a few

    Dry red chilli broken 1

    Asafoetida 1/4 tsp

    Directions:

Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready. This can be served with rice or Rotis. 

    STEPWISE RECIPE FOLLOWS:

1. Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy.

2. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. 

3. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame.

4. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready.

    NOTES:

1. This Kootu can be made with most vegetables like Snake gourd, Ash gourd, Cabbage, Bottle gourd and more. 

2. If one prefers the taste of pepper, more can be added while grinding.

3. Tempering in coconut oil works best, but vegetable oil can also be used.

DOSAKAYA CHUTNEY

 Dosakaya is a type of Cucumber that is yellow in colour and round. There are longer versions of the yellow cucumber too, but I have used the round ones. 

There are 3 varieties in cucumbers, one is the slicing one, which is used in salads. Then there is the pickling variety and the other burpless ones which the melons belong to. This vegetable Dosakaya,  is the pickling kind. 

This Cucumber is more popular in South India as compared to other places and especially in Andhra Paradesh they make many dishes of it. This chutney is my favorite of all those recipes and hence I am bring it here to share with all if you. Cucumber have a lot of water, minerals in them and their seeds are edible too. In summers one must include them as much as possible in ones  diet.

For people who are first timers at using this vegetable,  the skin needs to be peeled and seeds discarded and the flesh is used to cook. This chutney is an ideal accompaniment to Dosa, Chapati, Idli, Puri, Parathas and even hot rice.

This is a simple recipe so does not involve any stepwise instructions. I have included a video instead and the directions to the recipe.

While you are here also check out other recipes like  Homemade Schezwan sauce, Thengai Molagapodi (Coconut Gun powder), Roasted red Bell Peppers Chutney, Homemade Pesto, Curry leaves Podi (Karivepilai Podi), and more.

Here is the recipe for Dosakaya Chutney-

PREP TIME: 20 Mins                     COOK TIME: 10 Mins

TOTAL TIME: 30 Mins                  COURSE: ACCOMPANIMENT  

CUISINE: SOUTH INDIAN           QUANTITY: 2 CUP

AUTHOR: Rajni Ram

Ingredients:

Dosakaya/ Yellow Cucumber 1 medium sized, skin peeled, seeds removed and flesh chopped to pieces.

Tomatoes 2 large or 15-15 Cherry Tomatoes ( I used Cherry tomatoes)

Mustarrd seeds 1 tbsp

Methi seeds/Fenugreek seeds 1/2 tbsp

Chana Dal/ Gram dal 1 tbsp

Urad Dal 1/2 tbsp

Dry Red chillies 4

Green chillies 2-3 depending on spice

Asafoetida a pinch

Fresh Coriander leaves a handful

Oil for sauteing

Directions:

In a pan heat oil and add mustard seeds, Methi seeds, Chana dal and Urad dal. Fry for 30 second. Now add the Dry red chillies, green chillies and asafoetida and fry until the dals turn light brown. Remove them onto a plate and cool them. In the same pan, add  ore oil if required and drop in the cut Dosakaya cubes. Saute them until half done. Now add salt followed by the tomatoes and continue to saute until the tomatoes turn tender. Cool the vegetables. Now powder the fried dals to a coarse mixture in a blender. Making a fine powder does not give the right texture to the chutney. Now add the sauteed vegetables and coriander leaves and blend again to a coarse paste. Watch video for the right texture. No tempering is required for this Chutney, and can be served directly with Idli, Dosa, Rice or Parathas.  Enjoy. Bon Appetit !!

Watch Video here 👇

 

RASAKALAN

Rasakalan is a traditional mixed vegetable dish from the Palakkad cuisine. The dish is so rustic and delicious and very easy to make. It is great to go with hot rice or can be served on the sides with Dosa or Idli. The vegetables mostly used in this dish are Ash gourd, Sweet potato, pumpkin, that are cooked in a tangy tamarind sauce and then a flavourful coconut masala paste is added. It is the paste that makes all the difference. Finally the seasoning in coconut oil enhances the flavours of the dish and takes it to a different level.

In our family my aunt makes this the best, so this recipe has been adapted from  her instructions. This recipe allows you to customize the vegetables as per your liking. I have used a mix of Ash gourd, Capsicum, Carrot, Beans and Potatoes. 

While you are here check out my other recipes from the Palakkad cuisine like Unni Appam/Nei appam, Sukhiyan, Avial, Keerai Molagootal with Mathan puli pachadi and more...

Here is the recipe of Rasakalan for you all-

  PREP TIME: 15                                          COOK TIME: 15Mins

 TOTAL TIME:30Mins                                   COURSE:  MAIN

 CUISINE: PALAKKAD                                 SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

     Ash Gourd 100 gm skin removed and diced

     Potato 1 peeled and diced

     Beans about 5 chopped to 1 inch pieces

     Carrot 1 peeled and diced

     Capsicum 1 chopped to small pieces

   Tamarind paste 1 tbsp or soak gooseberry size tamarind ball and extract pulp appx 1.5 cup

      Turmeric powder 1/2 tsp

      Salt as required

      Coconut 2 tbsp

      Green chillies 2

      Dry red chillies 4 (or depending on spice choice)

      Jaggery 1 tsp

      Coconut oil or refined oil 1/2 tbsp

      Mustard seeds 1 tsp

      Chana dal ( gram dal) 1/2 tbsp

      Asafoetida 1/2 tsp

      Dry red chilli broken 1

      Curry leaves a few

Directions:

In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done. The vegetables should be well cooked but firm. Overcooking may ruin the taste of the dish. When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Put off the flame. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.

STEPWISE RECIPE FOLLOWS:

1.  In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done.

2.  When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water.

  

3. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Add the jaggery and put off the flame.

4. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.

NOTES:

1. As said earlier the vegetables can be customized to ones liking, keeping the vegetables traditional and Indian helps in retaining the traditional taste.

2. Using coconut oil enhances the taste, but any other oil of preference can be used too. Note taste will vary though. 

3. The texture and consistency of this dish should be thicker then Sambar.

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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MENTHIYA KEERAI KOOTU/SOUTH INDIAN METHI DAL

Fenugreek or Methi green are my most favorite greens and i wish they were perennial. That said, even though they can be grown at home perennially, its always good to eat seasonal food, to get the maximum benefits out of them. These slightly bitter greens have loads of benefits to offer and one should make the most of it. 

As said earlier I love these greens, so even in my regular North Indian subji's I use a few sprigs for flavour. On my blog you will find Methi used in different ways like the Aloo Methi Paratha, Methi Wale Baingan and more...

Today I am  posting a simple everyday South Indian recipe which is Menthiya Keerai kootu or Methi dal. This is different from the North Indain version as here ground coconut paste is used for flavouring, which reduces the bitterness of the Methi and ehances its flavour. I prefer using Moongdal for this kootu though Tuvar dal also can be used. Let's get to the recipe right away.

This is a simple recipe that gets done in under 30 minutes. The dal can be pre cooked to make quick dinner after a long day at work. Just this Kootu and some Rice and one is in for a super healthy and satiating meal.

Here is the recipe for Menthiya Keerai Kootu  

    PREP TIME: 10 MINS                               COOK TIME:15 MINS

    TOTAL TIME: 25 MINS                               COURSE: MAIN 

    CUISINE: SOUTH INDIAN                          SERVINGS: 4

    AUTHOR: RAJNI RAM

Ingredients:

Methi green/Fenugreek greens 1 bunch

Moong dal 1/2 cup Roasted to light brown

Tomato 1 finely chopped

Grated Coconut 2 tbsp

Cumin 1 tsp

Turmeric powder 1 tsp

Sambar powder 1 tsp

Red chilli powder 1 tsp

Dry red chillies 2 whole

Mustard seeds 1 tsp

Urad dal 2 tsp 

Chana dal 1 tsp

Oil for tempering (I used coconut oil)

Directions:

In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute. Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame. In a small Tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.

Serving Suggestions: This Methi dal or Menthiya Keerai kootu goes very well with Vathakuzhambu rice, Rasam rice, Paruppu podi. And me, I love them with Rotis too.  

STEPWISE RECIPE FOLLOWS:

1. In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles, with a little turmeric powder. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook.

2. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute. 

3. Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame.

4.  In a small tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.

NOTES:

1. Dry roasting the Moong dal gives a good flavour, aroma and texture to the Kootu. I always have a roasted batch ready.

2. I have used Coconut oil for enhanced flavour as i used it for all south Indian tempering except Sambar and Rasam. One can use refined oil too.

3. Not over cooking the Methi greens is important, other wise the taste is lost.

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.

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 😀 . 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 Salan,  Kadai 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.

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 it😀. 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.

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