Kathirikai Podimas

An incredible sauteed brinjal recipe made with freshly ground spices. The podi (means "powder") is made from roasted bengal gram, pepper, cumin seeds and red chili. 

This is a slow roasted and time consuming recipe. But its worth  all the time spent on this recipe. The best combo are  when served with curd rice, chapathi and as a side dish with sambar rice. 

Ingredients

1 kg Purple brinjals, diced

1/2 tsp Turmeric powder

Salt

1/2 cup Oil

For podi - 

2 tsp Bengal gram

1/2 tsp Cumin seeds

1/4 tsp Pepper corns

5-8 Byadgi red chilies

Method

• Roast all the ingredients listed under podi together in a pan. Let it cool

• Grind it into a smooth powder

• On a preheated pan, add oil. When it turns smoky, add brinjal and turmeric powder. Saute on medium heat for 20 minutes until it is completely cooked and water is completely evaporates

• Add the freshly prepared podi powder and season it with salt. Mix well and saute on low heat for 5 minutes

• Serve with curd rice, chapathi or sambar rice

Ragi Ganji | Finger Millet Porridge

Ragi Ganji is the most healthiest drink of all due to its immense health benefits. This drink can be given to all age groups. Ragi is a good source of calcium and that's why it is given to toddlers to strengthen bones. 

Ragi ganji is usually served for breakfast. Ragi contains an amino acid called tryptophan, it reduces appetite which is good for weight loss. Ragi is low in glycemic response, which good for diabetic patients.

For me, this is a re-energizing drink after morning workout. Initially, I was skeptical of having this drink, but after my mother-in-law showed me how to prepare this rejuvenating drink; it tasted simply great!!

Ingredients

1 cup Ragi Flour
1/2 cup Milk
1 tsp Sugar
Pinch of Salt
3-4 cups of water

Method

• Mix ragi flour and water in a pot and bring it boil while stirring frequently. As it starts to thicken, add sugar, salt and water to adjust the level of thickness. About 10 minutes on medium heat
• The ragi flour color starts to deepen while it cooks. Add milk and stir well. Boil for another 2-3 minutes
• Serve hot with chopped nuts on top

Oats Ganji |Oats Porridge

Start your day with Oats porridge. Enjoy this hearty low calorie breakfast which helps to reduce blood sugar level, reduces risk of diabetes, removes bad cholesterol; and protects against heart disease and cancer.

Ingredients

1 Cup Oats

500 ml Water

1/2 tsp Salt

Method

• Mix together water and oats. Bring it to boil while stirring occasionally. Adjust  the thickness by adding water

• Season it with salt

• Serve hot

Vankaya Pulusu | Tangy Brinjal Curry

Vankaya Pulusu -  truly and Andhra delight !! 
Spicy and tangy brinjal curry is infused with bold flavors of pepper, tamarind pulp, onions and garlic  which is cooked with brinjals and tomatoes.  This is a good home cooking recipe made in just 35 minutes

I really enjoyed this tasty dish. My in-laws are in town for a vacation and everyday my mother-in-law is teaching me a new recipe. I adore my in-law' s cooking techniques and usage of spices which are freshly prepared. Vankaya pulusu is new to me, I just relished its magnificent flavors of both spicy and tangy.  


Prep Time- 10 minutes
Cooking time - 30 minutes

Ingredients

1/2 kg Purple Brinjals, cubed

1 Tomato, finely chopped

1 tsp Chili-Coriander powder

1/4 tsp Turmeric powder

1/2 cup of Tamarind extract

Salt

For Spice powder

2 tsp Bengal gram

1/2 tsp Pepper

For Masala

1 Onion, cubed

4 Garlic cloves

For seasoning

4 tsp Oil

1/2 tsp Mustard seeds

1/4 tsp Fenugreek seeds

1/2 tsp Cumin seeds

Method

• Roast bengal gram and pepper. After it cools, make a smooth powder (Spice powder)

• Make a coarse paste of onion and garlic
• Heat oil in a pan, add all the ingredients listed under seasoning

• When oil starts to sizzle, add brinjal and onion-garlic paste. Saute for 5-10 minutes 

• Add tamarind pulp, tomato, chili-coriander powder and turmeric powder. Add water to adjust thickness. Simmer for 5-10 minutes
• Add the freshly prepared spice powder and cook for another 5 minutes

• Serve hot with steamed rice

Mushroom Thokku

Thokku is a  typical South Indian semi gravy recipe which involves slow cooking of vegetables until they are completely cooked and oil separates out from rest of the ingredients. 

Mushroom thokku is a delicious and a wonderful combination of mushrooms and tomatoes cooked with fennel, chili powder and garlic. This delicacy served with hot rice or chapathi. 

Cooking+ Preptime : 30 min

Ingredients

250 gms Mushrooms, cubed

1 Onion, finely chopped

1 Tomato, finely chopped

1 tsp Ginger-garlic paste

4 tsp Oil

1 tsp Mustard seeds

1/2 tsp fennel seeds

1/4 tsp Turmeric powder

1 tsp Chili powder 

1/4 tsp Coriander powder 

Salt

Handful of cilantro

Method

• Heat oil in a pan until smoky. Add mustard seeds and fennel seeds. When it starts to crackle, add onions until it turns transparent

• Then add mushrooms and mix well. Cook for 5 min

• Next add tomatoes and cook for 5 minutes

• Next, add ginger-garlic paste, turmeric powder, coriander powder, chili powder. Stir for few seconds 

• Season it with salt , cook until thokku thickens and oil separates out from rest of the ingredients in about 5 minutes. Top it with cilantro and serve hot

Thayir Semiya

Thayir Semiya recipe is very close to my heart. Thayir Sadham otherwise called curd rice is a typical South Indian recipe which has so many dimensions and variations. Well, Thayir semiya is one of them. 

I always plan the menu ahead of time. But, there are certain days  I want to be away from kitchen or even those days where I haven't planned the menu. Thayir Sadham comes in handy!! Both me and PG enjoy this delicious food. And its a great recipe for a lunch box menu.

The recipe itself is very simple, composed of cooked roasted semiya which is seasoned with mustard seeds, bengal gram, curry leaves, lots of fresh ginger, green chilies and yogurt.

Cooking time: 20min | Serves: 3

Ingredients

2 cups Semiya (vermicelli)

3 Cups of water

1 tsp Grated Ginger

2 Green Chilies, finely chopped

Few sprigs of Cilantro, finely chopped

Salt

For Seasoning:

2 tsp Oil

1 tsp Mustard seeds

1 tsp Bengal gram

Few springs of Curry leaves

2 Red Chilies (optional)

Method

• On a preheated sauce pan, roast semiya until it turns light brown. Set aside

• In the same pan, boil water and season it with salt
• Add semiya and stir well. Cover the dish. Cook for 8-10 min until semiya is cooked and water is completely absorbed. Let is cool

• Heat oil in a pan. When it turn smoky add mustard seeds, bengal gram, curry leaves and red chilies. Pour the seasoning on top of semiya

• Add yogurt, ginger, cilantro and chilies. Mix well
• Chill or serve as needed

Note-

Use a fork to separate semiya. When the semiya is warm, they easily seperate

You may also like :
Thayir Sadham
Thayir Oats

Egg Drop Soup

Egg drop soup is my Asian favorite soup. I order this soup all the time when I visit a Chinese restaurant. When  I wanted to make this recipe at home, I was surprised to find what the base ingredients were; to make this delicious soup.

3 main ingredients to make this soup are chicken stock, eggs and soy sauce. Additionally ginger/garlic,  spring onions and corn starch can be added. It takes only 15 min to make this soup.

Ingredients

4 cups of Chicken stock

2 Eggs

1 tsp Sesame seed oil

1 clove of Garlic, minced

1/2 tsp Soy sauce

1 tsp Corn Starch

Few sprigs of Green onions/cilantro

Salt

Pepper

Method

• On a preheated large pot, heat oil. When it turns smoky, add garlic. Then add chicken stock and bring it boil

• In the meantime, mix corn starch and soy sauce in water without forming lumps. Add this mixture to the boiling chicken stock

• beat egg in a bowl and set aside

• Now reduce the heat and stir the soup using a ladle to form whirlpool. Slowly pour the eggs to create egg ribbons. Cook for 1 minute

• Turn off the heat. Season with salt and pepper. Garnish with spring onions/cilantro
• Serve immediately