Stuffed Brinjal | Badanekai Yennegayi Recipe is prepared with small, purple or green variety brinjals that are stuffed with spices and cooked in an aromatic masala. Instead, you can also use big brinjals or eggplants and cut them into pieces. I have used the green brinjals here in the picture but I have cut them up into pieces. This recipe is prepared in the south in different ways, but the basic ingredients are coconut, peanuts, sesame seeds, chillies and oil. Stuffed brinjals can be prepared for lunch or dinner and it goes well with roti, chapathi, jolada rotti.
STUFFED BRINJAL RECIPE| BADANEKAI YENNEGAYI
PREP TIME:10 MIN; COOK TIME: 20 MIN; TOTAL TIME: 30 MINS; SERVINGS: 4
GRIND INTO A PASTE:
- 1/2 Cup Peanuts (roasted till golden)
- 1 Tbsp. Sesame seeds
- 2 tsp. Coriander powder
- 1 tsp. Jeera powder
- 8-10 Byadagi red chillies
- Tamarind very small quantity (2 rupee coin size)
- 1 tsp. Jaggery
- 1 cup grated coconut
- 1/4 tsp. Turmeric
- 1 Tsp. oil
- 8 small brinjals or 1 big purple brinjal
- 4 Tbsp. oil
- 2 tsp. Mustard seeds
- 1/4 tsp. asafoetida
- curry leaves
- Cut or slit the small brinjals crosswise without detaching the stalk. Store them in salt water till you prepare the following masala paste.
- Heat a pan, add one teaspoon of oil. Fry the peanuts till golden brown, keep it aside.
- Next in the same pan add the sesame seeds and fry till they splutter for about a minute, add broken red chillies, mix continuously and turn off heat.
- After the fried ingredients have cooled down, put them in a grinder along with the coriander – jeera powder, coconut, jaggery, turmeric, tamarind, salt and grind them into a fine paste with little water.
- Next drain the brinjals from the water and stuff it with the above paste. Retain the remaining masala for later use.
- In a wide pan, add oil and add mustard seeds, add asafoetida after the mustard splutters.
- Next on a medium-low flame, add curry leaves and the stuffed brinjals one by one.
- Close the lid and let it cook for 3-4 minutes. Turn the brinjals using a spoon to the other side and cook this side for 3 minutes.
- Next add the remaining masala paste with 1/2 cup water and add salt to taste.
- Cook the brinjals for 10 minutes on medium flame or till cooked.
- Taste the masala and adjust the water or salt consistency. Enjoy it hot with rotis for lunch or dinner.
Mooli Paratha is a popular Punjabi flattened bread made out of whole wheat flour, grated radish and spices. Paratha can be eaten for breakfast, lunch or dinner. A simple side dish like Tomato onion raita, cucumber raita, plain curds or pickle can be the accompaniment. Parathas are filling and healthy and they can be made in a variety of ways. Radish could be substituted with carrot or cauliflower.
Mooli Paratha can be made in two different ways. I have made using the simpler version that is to add all the ingredients to the flour, make it into a masala dough, roll, cook and serve. This is faster and you can follow this method when you have less time. The other method is to make a stuffing out of the radish, put this in the chapathi dough, make them into a ball, roll and then cook till done. Both ways are alright and you can try both and follow whichever suits you.
MOOLI PARATHA |RADISH PARATHA
PREP TIME:15 MIN; COOK TIME: 20 MIN; TOT TIME: 35 MIN; SERVINGS: 6
- 2 Cups Whole Wheat Flour
- 1 Tsp. oil
- Water ( to knead the dough)
- 2 Medium Sized Radish /Mooli grated
- 1 Tsp. Red Chilli Powder
- 2 Tsp. Coriander powder
- 1/2 Tsp. Garam masala
- 1/2 Teaspoon Ajwain /Carom Seed
- 1 Green Chilli, finely chopped
- Salt to taste
- Oil to cook the Parathas
- Take whole wheat flour, little salt and oil in a large bowl.
- Also add Red Chilli Powder, coriander powder, garam masala , green chillies, Ajwain (Carom Seeds), coriander leaves and Salt to the bowl.
- Mix all the ingredients.
- Rinse, peel and grate the radishes and add them to the above flour mixture.
- Add water slowly and knead to make a soft dough. Take care not to add too much water as the radish will leave some water.
- Keep the dough aside for ten minutes. If the dough becomes too soft add a little more flour or atta to make it more consistent.
- Divide the dough into 6-8 equal parts.
- Take the dough ball and make small balls with your hands.
- Next flatten them using a rolling pin and a board. Use dry flour on the board and make slightly thick rotis on the board.
- Heat a frying pan, add little oil on it and cook the paratha on medium heat.
- When bubbles form, add little oil to this side and flip the Mooli paratha.
- Cook both the sides on medium heat or till both sides turn golden brown.
- Store the cooked Mooli paratha in a hot box after applying ghee to it(optional). Serve it with cucumber raita or plain curds and pickle.
Majjige huli is a traditional Indian yogurt or curd based curry prepared with ash gourd or winter melon and coconut. Majjige Huli can also be prepared with bottle gourd or cucumber or green leafy vegetables like spinach or dantu, but the most preferred vegetable is ash gourd or boodugumbala kaayi since it is good for weight loss and ideal for diabetes. It is one of the dishes served in traditional south indian plaintain meals. This dish is similar to the Gujarati preparation Khadi except that here we use coconut. This healthy yogurt based curry is usually served for lunch or dinner with hot steamed rice and can be prepared easily.
MAJJIGE HULI | ASH GOURD IN CURD BASED CURRY
PREP TIME:10Mins; COOKING TIME:20Mins;
SERVINGS :2-3; AUTHOR:LAKSHMI BANGALORE
- 2 cups plain yogurt or curd
- 250 gms Winter Melon
- 1/2 cup freshly grated coconut
- 2 tbsp chana dal (soaked for 1 hour)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 green chillies
- 1/2 inch ginger
- 3-4 sprigs of coriander
- 8-9 curry leaves
- 2 tbsp oil
- Pinch of Asafoetida
- 2 dried red chillies
- salt to taste
- Wash, rinse and soak chana dal for an hour and keep aside.
- Peel and cut the ash gourd into small cubes and boil with turmeric the chunks in salted water until soft.
- Grind grated coconut, broken green chilies, cumin seeds, chopped ginger, coriander leaves, soaked chana dal and blend into a smooth paste.
- Heat oil in a utensil add mustard seeds and wait till it splutters. Add the asafoetida, red chillies and curry leaves. Lower the heat.
- Add the blended coconut paste with 1 cup of additional water and boil it.
- Add the cooked ash gourd chunks to the pan and cook in the masala for about 4-5 minutes.
- Mix well and adjust the salt and water content to give it a medium gravy consistency.
- Add yogurt to the gravy, mix very well and serve this healthy dish with hot steamed rice and pickle.
PEPPER RASAM-Is a light, watery rasam made out of pepper, cumin, tomato and tamarind pulp. Pepper rasam or Milagu Rasam (in tamil) and Menasina Saaru (in kannada) is a spicy rasam that can be eaten on a rainy day with hot rice and ghee and maybe with a papad. If you have a cold I suggest you drink this watery rasam for a speedy recovery. Or if you have eaten heavy food the previous day or eaten outside because of travelling, this is a rasam that gives you a satisfaction of both the taste buds and the tummy. Pepper and Cumin are spices which have a fiery taste and known for their digestive properties. Pepper prevents gas formation and the outer layer of pepper helps to burn fat cells, an added advantage.
PEPPER RASAM| MILAGU RASAM | MENASINA SAARU RECIPE
PREP TIME:10Mins; COOKING TIME:15Mins; TOTAL TIME :25Mins;
SERVINGS :3 -4; AUTHOR:LAKSHMI BANGALORE
- 1 large Tomato
- 1 Tbsp Tamarind extract
- 1 Tsp. Jaggery
- 2 teaspoon black pepper
- 1 teaspoon cumin seeds
- 1-2 garlic cloves(optional)
- 1 Tsp oil or ghee
- 1 teaspoon mustard seeds
- Few curry leaves
- 1 pinch Asafoetida
- 1 dry red chilies
- ¼ teaspoon turmeric powder
- salt to taste
- 1 Tbsp chopped coriander leaves
- Dry roast pepper and cumin seeds, cool them, powder them and keep it aside.
- Grind a chopped tomato into smooth liquid.
- Boil the tomato liquid with tamarind extract. Add turmeric, salt, jaggery and water as required.
- Now add the coarsely crushed mix of black pepper and cumin. Boil for 3 to 4 minutes.
- Adjust the water required. Turn off heat after a minute.
- Heat oil or ghee(preferably) in a pan for tempering. Add Mustard seeds first and let them crackle. Then add red chilly, garlic (optional), curry leaves and asafoetida. Add this seasoning on top of the prepared Rasam.
- Add coriander leaves. Serve the pepper rasam hot with rice or give it to drink all by itself.
MINT PULAO OR PUDINA PULAO-Mint Pulao is a simple vegetarian dish packed with flavors and aroma fit for a simple meal or in a party. Mint Pulao can be eaten with Tomato Onion Raita either for lunch or dinner. It can be packed in a kids or adults lunch box. You can add only peas to it or a variety of vegetables like carrot, potato, beans and cauliflower. Mint or Pudina is ground with coconut, green chillies, coriander and added to Basmati rice with other spices to give the rich flavor and aroma to it. Here is the recipe to make Mint Pulao using a pressure cooker.
MINT PULAO OR PUDINA PULAO RECIPE
PREP TIME: 10 MINS; COOKING TIME: 20 MINS; SERVINGS: 3-4
AUTHOR: LAKSHMI BANGALORE
- 1 ½ CUPS BASMATI RICE
- ½ BUNCH MINT OR PUDINA LEAVES
- ½ CUP CORIANDER LEAVES
- 3-4 GREEN CHILIES
- ½ INCH GINGER PIECE
- 3 GARLIC PODS
- ¾ CUP GREEN PEAS
- 1 LARGE ONION
- ½ CUP COCONUT GRATINGS
- 2 TBSP OIL
- 3 TSP GHEE
- SALT TO TASTE
- 1 BIG PIECE CINNAMON
- 1 BAY LEAF
- 4 CARDAMOMS
- 3 CLOVES
- 1 STRAND MACE
- ½ TSP. CUMIN
- ½ TSP. TURMERIC
- 1 ½ TBSP LEMON JUICE
- Wash and soak the Basmati rice in water for 15-20 minutes. Drain and keep aside.
- Clean and cut mint, coriander, green chilies, and ginger-garlic (if not using ready-made paste).
- Grind the mint-coriander leaves with coconut and green chilies. Add ginger and garlic if you are using freshly cut.
- In a Pressure pan, heat oil, ghee and add all the dry spices and fry on medium heat for a minute.
- Add the ground masala and fry for 2-3 minutes.
- Add the peas, rice and salt to taste. Add water till it covers the rice mixture.
- Close the lid and cook in the pressure cooker for 1-2 whistles.
- After opening add the lemon juice and mix well. Adjust salt if necessary and serve it with Tomato-Onion Raita.
MOONG DAL RECIPE | HESARU BELE DAL RECIPE- This Moong dal recipe is easy to prepare and very healthy too. This dal is made out of moong dal or green gram dal or hesaru bele(in Kannada). Moon dal or Green gram is supposed to be very light on the tummy at the same time nutritious keeping the protein in mind. Moon dal has a cooling effect on the body. In South Indian traditional meals, we serve “Tovve” or “dal” with hot steamed plain rice and ghee at the beginning before putting rasam on the rice. Even a small baby can be fed Moong dal. We can add radish, carrots to make moong sabzi. Moong dal payasam or Hesarubele payasa, moong dal halwa are also popular moong dishes.
MOONG DAL RECIPE | HESARU BELE DAL RECIPE
PREP TIME:10Mins; COOKING TIME:15Mins; TOTAL TIME :25Mins;SERVINGS :2-3
- 1 cup hesaru bele or moong dal
- 1 medium size onion
- 1 medium size tomato
- ¼ tsp red chili powder
- ⅓ tsp turmeric powder
- 3 cups water
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 green chilies
- 1/2 lemon juice
- 2 Tbsp. freshly grated coconut
- curry leaves
- coriander leaves
- a pinch of asafoetida
- ½ inch ginger
- salt as required
- 2 tsp. oil
- Chop onion, tomato, green chilies and ginger
- Wash the hesaru bele or dal and add onion, tomato, ginger, turmeric, cut green chilies, a few drops of oil and pressure cook for 3 whistles.
- After the pressure subsides remove the lid of pressure cooker and check the consistency of the dal. Add water to adjust the consistency of the dal.
- Add salt and boil the dal for a few minutes.
- Add lemon juice, coconut, curry and coriander leaves and turn off heat.
- In a separate seasoning pan, heat oil or ghee for seasoning. Add mustard seeds and cumin seeds and wait till it starts splutters. Add hing or asafoetida and turn off heat.
- Add the seasoning on top of the boiled moong dal.
- Serve the hot moong dal with steamed plain rice, rotis or chapatis.
Aloo Paratha is a simple dish which is very famous in North India. Aloo Parathas are a daily staple food in North India and is now enjoyed all over India. Aloo Paratha is heavy as it has potatoes as the main ingredient and oil or butter is added to make it tasty. It is rich in carbohydrates and hence an appropriate food for office goers and kids.
I learnt this Aloo Paratha recipe from a chef of a Dhaba while travelling. I hope the recipe helps you to make and taste the most amazing Aloo parathas. Aloo parathas make a wholesome breakfast, lunch or even dinner with some curd or pickle on the side. Another variation is to add boiled mashed peas to the boiled potatoes. This becomes Aloo-matar parathas and the amount of potatoes added could be adjusted.
PREP TIME:25 MINS; COOKING TIME:25 MINS; SERVINGS:2-3
- 4 boiled peeled and mashed potatoes
- 1 tablespoon cumin powder
- 1 tablespoon red chili powder
- 1 finely chopped onion
- 4 tablespoons of butter
- 2 Cups wheat flour
- 1 Tablespoon vegetable oil
- Adequate water
- Knead the dough (flour) with the oil and sufficient water and the dough should be tight not sticky.
- Rest the dough for half an hour.
- Now, mix the mashed potatoes with all the necessary spices and add the onion and salt and the mixture should be lump free.
- Make separate balls of the dough and sprinkle a little bit of flour on top and bottom of it.
- Flatten the balls out into a circle and take some mixture from the mashed potatoes and put it inside the circle and cover it up inwards to make it a dumpling.
- Roll the dumpling in your hand to make a smooth round shape
- Now flatten the dumpling and add flour on top and bottom of it, by making it in a shape of roti and put pressure outside, this way the filling is evenly distributed.
- Put a non-stick pan over medium heat and add butter and wait till it melts.
- Add the parathas on top of the pan and let it cook for both the sides till it turns a bit brown on the sides and then flip it on the other side.
- Parathas are now ready, have it hot and serve it with some pickle or butter or curd.
Upma mainly is a South Indian dish which has become popular throughout the world and it makes for a good and filling breakfast. Upma is an easy recipe to make as well as easy on the pocket, the main ingredient of the dish being semolina (coarsely ground wheat). The dish is considered to be very healthy as it contains very little oil. The dish of Upma is also good for weight loss. 1 Cup of Upma has 322 calories (Total fat 6g, Sodium 480g, total carbs 59g, Protein 11g ). Below is the simple recipe of Upma:
- Semolina 1 cup
- Veggies such as onion, carrots, Lima beans, potatoes, capsicum, tomatoes finely chopped, peas etc. to make 1 cup
- Choppechilieschillies – 2 or 3 small sized
- Chopped Ginger – 1/4 inch
- Finely chopped Coriander – 1 sprig
- Fresh grated coconut – 2 tbsp
- Salt to taste
- Sugar – 1/2 tsp
- Oil/ghee – 1 tbsp
- Mustard seeds 1 tsp
- Cumin 1 tsp
- Asafoetida 1 pinch
- Urad bean 1 tsp
- Curry leaves – 4-5 leaves
- Cashews halved – 1 tbsp
- Peanuts – 1 tbsp
- In a heated sauce pan, lightly roast Semolina until it changes to a light brown color and gives out a roasted smell. Pour it out onto a dry plate and allow to cool.
- To the same pan add 1/2 tbsp oil/ghee and allow it to heat up (about 1 min). Now add all the seasoning ingredients starting first with mustard seeds, cumin, black gram, peanuts, cashews in that order. Wait for the mustard seeds to crackle and then add Asafoetida and curry leaves.
- Add the chopped ginger, green chillies followed by onions. Saute for 1 minute and add the remaining veggies and 1 tbsp coconut. Saute again for about 1 minute and add 1 and a 1/2 cups of water and salt. Bring to a boil, simmer it to medium heat and then cover to let the veggies cook for a few minutes.
- After the veggies are cooked, remove the cover and stir in the sugar. Now lower the heat further and start folding in the roasted and cooled semolina slowly while stirring constantly.
- Cover and let it cook for a few minutes.
- Garnish with the remaining coconut and chopped coriander leaves.
BISIBELEBATH OR BISIBELE HULIANNA is an authentic Karnataka preparation. It is a wholesome food and tasty too! Bisibelebath is prepared by mixing cooked vegetables, dal, rice and spices. The right proportion of the above ingredients gives a tasty output. I already published the recipe on how to make the Bisibelebath masala powder to make Bisibelebath. Bisibelebath or Bisibele hulianna can be prepared for lunch or dinner. It can be garnished with Boondhi accompanied by raita. South Indian weddings and festivals are incomplete without Bisibelebath on the menu. Bisibelebath can be prepared when guests come easily if you have the masala powder ready. Bisibelebath could also be your Sunday brunch. There are ready made branded powders available but it is always nice to make your own.
BISIBELEBATH|HOW TO MAKE BISIBELE HULIANNA RECIPE
PREPARATION TIME: 15 MINS; COOKING TIME: 15 MIN; SERVINGS: 4
AUTHOR: LAKSHMI BANGALORE
- 1 CUP TUR DAL
- 500 GMS RICE SONA MASOORI
- 500 GMS MIXED CUT VEGETABLES LIKE POTATOES, BEANS, CARROTS, PEAS, CAULIFLOWER, CAPSICUM
- ¼ CUP PEANUTS
- ½ TSP TURMERIC
- 1 LEMON SIZE BALL OF TAMARIND
- 2 TSP. JAGGERY
- 1 SPRIG CURRY LEAVES
- 1 TSP. MUSTARD SEEDS
- 2 TBSP OIL
- ASAFOETIDA OR HING
- SALT TO TASTE
- 3 TSP. BISIBELEBATH POWDER
- In a pressure cooker, cook the dal with the vegetables and a pinch of turmeric. In another container cook rice also in the same pressure cooker. Meanwhile soak the tamarind in ½ cup water.
- After the pressure comes down, put a big, thick bottomed vessel to heat on stove. To this add the oil and mustard seeds. After the mustard seeds splutter, add hing and the curry leaves. If you want add some cashews and fry for a few minutes.
- To this add the cooked dal, vegetables mixture.
- Add the salt, jaggery, bisibelebath powder and tamarind extract and mix well.
- After it boils add the cooked rice and mix well.
- Adjust the salt and the bisibelebath powder or masala according to your taste.
- Simmer and cook this authentic Karnataka Bisibelebath for a few minutes.
- Serve it with ghee and boondhi on top, accompanied by tomato-onion raita. Papad or potato chips go well with Bisibelebath. Enjoy this with friends and family!