Badanekai Yennegai

"Badanekai Yennegai" is a classic recipe in North Karnataka cuisine. Jowar roti and Badanekai Yennegai is a iconic combination and it is widely popular around this region. 

I learnt this stuffed brinjal recipe from my mom. The shiny looking brinjals are cooked until they are pillowy in texture and coated with peanut-coconut paste.  

Ingredients

500 gms Brinjal (small round ones !!), slit lengthwise with crown intact

1 tsp Mustard seeds

1 tsp cumin seeds

1 spring of Curry leaves

1/4 tsp Turmeric powder

1 tsp Coriander powder

Salt

5 tsp Oil

 For the Masala

4 Green Chilies, roughtly chopped

1 Onion, diced

3 cloves of Garlic

1/2 cup Peanuts

1/2 cup Coconut

Method

• In a heavy bottomed vessel, roast peanuts and remove the skin. Keep it aside. Then in the same dish, heat a tsp of oil, add green chilies,  onions and garlic. Saute until onions turn brown
• Make a fine paste of fried ingredients along with coconut. Add 1/2 cup - 1 cup of water
  

• Heat 4 tsp oil on a skillet, add mustard seeds, cumin seeds, curry leaves, turmeric powder and coriander powder
• Add brinjals and fry for 5 minutes in medium heat setting

• Pour the masala  over brinjals . Adjust salt as per taste. Mix well

•  Next cook on medium heat for 15 minutes until brinjals are completely cooked 

• Serve hot with chapathi or jowar roti

Additional notes--

• If brinjals are not available, eggplant can be used
• There are many variations to this recipe. Red chilies can be substituted instead of green chilies and the amount of chilies can be varied depending on spice level

White bean chili

Steamy bowl of White bean chili is prepared with winter vegetables is a family's favorite recipe. An excellent chili recipe can satisfy size appetite !!

Ingredients

 11/2 cups of Navy Beans

1 Medium sized Onion, chopped

1 Carrot, chopped

2 stalks of Celery, Chopped

1 clove of Garlic

1/2 tsp Oregano

1/2 tsp Cumin powder

1/2 tsp Pepper powder (can be adjusted as per taste)

4 cups of Vegetable Broth

Salt

2 tsp Olive oil

Method

• Wash and soak navy beans in water for 5 hours. Cook soaked navy bean in pressure cooker with 3 cups of water for 10 minutes

• In a skillet, heat oil. Add garlic, onions, carrot and celery. Saute for 10 minutes. Return the contents to the pressure pan

• Add oregano, pepper powder and cumin powder. Mix well

• Add vegetable broth and adjust thickness. Season it with salt and simmer for 20-30 min on medium heat while stirring it occasionally

• Serve with hot topped with finely chopped red onions, scallions and tortilla chips 

Carrot- Beans Sambhar | Carrot-Beans Lentil Curry

Carrot and Beans Sambhar is truly a traditional South Indian based lentil curry. Carrot and beans is a classic vegetable combo to prepare dal sambhar.

Each time I make this delectable dish, it tastes better. The secret lies in asafoetida (also called as Hing) and the sambhar powder itself. The aromatic fragrance of LG brand hing and homemade sambhar powder makes this a divine recipe. 

Here'e the tip to newbies who are making sambhar for the first time-
Tip 1 - Always use LG brand asafoetida while tempering
Tip 2 - I always use homemade sambhar powder.  Otherwise you buy from a South Indian brand  based sambhar powder like MTR or GRB. It tastes more authentic than other brands
Tip 3 - Use pearl onions and fresh curry leaves which adds a lot of character and taste to this recipe

Ingredients

1 1/2 cups of Toor Dal

1 tsp Mustard seeds

1 tsp Cumin seeds

1/4 tsp Asafoetida

A sprig of Curry Leaves

5 Pearl red onions, peeled and halved

1 Tomato, cubed

2 Carrots, cut into 1 inch pieces

200 gms Beans, cut into 1 inch pieces

1 cup of tamarind extract

3 tsp Sambhar powder

1 tsp Jaggery (gur)

4 tsp Oil / ghee

Method

• In a pressure pan, cook toor dal with 5 cups of water for 15 minutes. After the pressure pan cools, mash the dal using Indian curd ladle (or use potato masher)

• Add oil on a preheated skillet over medium heat, then add mustard seeds and cumin seeds. When it starts to crackle, add asafoetida, curry leaves, onions. Give it a little toss and add tomatoes, carrots and beans

• Add tamarind extract  and sambhar powder. When it starts to simmer, return the contents to  pressure pan containing cooked dal

• Add jaggery and season with salt. Pressure cook for one whistle

• Serve hot with steamed rice, idli, dosa, chapathi, ragi ball  or pongal

Sweet Potato hash with Fried Eggs

While there are New year's bashes around the world, I am posting my first recipe to welcome 2014. I had a quiet celebration with a company of family friends, watching videos till late night. Woke up with a fresh feeling as it is the most welcoming day of the year. 

I made a quick new year breakfast- sweet potato hash with fried eggs which took just 10 minutes to make. Hash was crisp flavored with oregano and the fried eggs made a tasy combo.

Ingredients

1 Sweet Potato, peeled and cubed

1 tsp Butter

1/4 tsp Oregano

1/2 cup Chicken Stock

Salt 

Pepper

4 Eggs

Method

• Melt butter in a skillet over medium heat. Add the sweet potato to the skillet and saute for 2 minutes. 

• Add chicken stock and oregano to the skillet. Cook sweet potatoes until fork tender. Saute until chicken stock evaporates and scrape the pan until potatoes are crisp. Season it with salt and pepper

• In a flat pan over medium heat,  crack the eggs and cover it with a lid. Cook for 3-4 minutes until the eggs white solidifies to white and yolk thickens. Sprinkle with salt and pepper and transfer it to a serving dish

• Serve crispy sweet potato hash with fried eggs 

Carrot Paniyaram | Gulittu | Gundponglu

😗

Spicy Indian dumpling made from dosa batter is a family's favorite breakfast recipe. The dosa batter itself is made up of lentils and rice which is spiced up with different condiments and veggies to make this spiced up crispy treats. Paniyaram  is made with specially designed 7 holed pan called Kuzhi Paniyaram pan. 

This recipe is predominant in tamil and telugu cuisines. This recipe tastes best when it is paired with tomato chutney. I make this recipe quiet often and serve it as appetizer when my friends (from other states in India) come over. They simply loved this dish !!

Note 1: I have not added seasoning to this recipe. This step is optional
Note 2: If the dosa batter is old, you can add a pinch of sodium-bi-carbonate (soda)

Ingredients

2 cups of Dosa batter

2 Carrots, shredded

1 onion, finely chopped

4 green chilies,finely chopped

Few sprigs of cilantro, finely chopped

salt

For Seasoning- (optional)

1 tsp Mustard seeds

1 tsp Bengal gram

few sprig of curry leaves

2 tsp of oil

Method

• In a mixing bowl, mix together dosa batter, carrots, onions, chilies, cilantro and season it with salt 

• (optional step) -  In a pan, heat oil. Add mustard seeds, bengal gram and curry leaves for tempering. Pour it on the batter and mix together
• Heat the paniyaram pan. Add a drop of oil in each hole. Gently pour the batter in each hole and cover the pan

• When the edges turn brown, flip paniyaram on the other side. Cook until both the sides turn brown . You can also prick a hole in toothpick. If it comes out clean then it is cooked

• Serve hot with tomato chutney on side 

Chicken Manchurian

How about sizzling spicy appetizer in evening? Sounds like fun!!
Chicken Manchurian - a great Indo-Chinese full filling appetizer just enough to satisfy a chicken lovers appetite.  Its delicious and toothsome :-)

Ingredients

For Chicken fritters

250 gms Boneless chicken, cubed

1 cup of Corn flour

1 tsp Paprika

1/2 tsp Black pepper powder

1/2 cup of White vinegar
Salt

Oil for deep frying

For the Manchurian sauce-

5 cloves of Garlic, finely chopped

few sprigs of Curry leaves

5 Green Chilies, finely chopped

1 Red Onion, thinly sliced

1 Green bell pepper, cubed

1/4 cup of Ketchup

4 tsp of Dark soy sauce

2 tsp White vinegar

1/2 tsp of Aginomoto

Salt

4 tsp oil

Method

For Chicken fritters-

• In a mixing bowl, mix together chicken, corn flour, paprika, pepper, vinegar and season it with salt. Leave it for 15 minutes in refrigerator (if vinegar is not enough to bind all ingredients, you can add little water

                                            

• Heat oil for deep frying
• Gently drop marinated chicken in hot oil. Fry evenly until it turn deep red color. Use an absorbent paper to drain excess oil

For Manchurian-

• In a wok, heat oil. when it turns smoky; add green chilies, curry leaves, garlic, onions and bell pepper. Give it a little (do not cook vegetable. Crunchier, it tastes better)

• Add soy sauce, vinegar, ketchup and aginomoto. Mix well

• Add fried chicken and give it a toss on high heat until all the sauce is perfectly coated

• Serve hot

Baby Corn Manchurian

An Indo-chinese recipe where deep-fried baby corn is perfectly blended in a Chinese sauce. It is a delicious appetizer can be perfectly paired with fried rice or noodles.  

Today, Indo-Chinese cuisine has become an intrinsic part of modern society in India and has become immensely popular among young crowd. 

Ingredients

For the fritters-

12 Baby corn, cut into 1 inch pieces

1 cup of corn flour

1 tsp paprika

1 tsp Ginger-Garlic paste

Salt

Oil for deep frying

For the Manchurian sauce-

5 cloves of Garlic, finely chopped

few sprigs of Curry leaves

5 Green Chilies, finely chopped

1 Red Onion, thinly sliced

1 Green bell pepper, cubed

1/4 cup of Ketchup

4 tsp of Dark soy sauce

2 tsp White vinegar

1/2 tsp of Aginomoto

Salt

4 tsp oil

Method

For the fritters

• In a mixing bowl, mix baby corn, corn flour, paprika, ginger- garlic paste and season it with salt. Add little water just enough to bind all the ingredients

• Heat oil for deep frying
• Gently drop baby corn in fryer. Fry until it turns deep red color. Use an absorbent paper to drain excess oil

For Manchurian

• In a wok, heat oil. When it is smoky; add garlic, curry leaves, green chilies, onions  and bell pepper. Give it a little stir ( dont cook veggies. More crunchier it tastes better!!)

• Add ketchup, soy sauce, white vinegar and aginomoto. Mix well and 

• Add baby corn. On high heat toss all the ingredients. Season with little salt if required

• Serve hot