Baingan Bharta is an easy Punjabi side dish made with big purple brinjals. Roasting the whole baingan on an open gas flame or a charcoal fire gives the dish a smoky flavour. You can also use the oven to roast the brinjals. Baingan bharta goes well as a side dish with paratha, roti, puri or with rasam or sambhar rice.
EASY BAINGAN BHARTA RECIPE
PREP TIME:20Mins; COOKING TIME:10Mins; TOTAL TIME :30Mins;SERVINGS :2 to 3
- 1 large purple brinjal (eggplant or aubergine)
- ½ cup onion, (finely chopped or 1 medium sized onion)
- 1 cup tomatoes, (finely chopped or 2 medium sized tomatoes)
- 5 medium garlic cloves finely chopped
- pinch of turmeric
- 1 green chili finely chopped
- ¼ teaspoon red chili powder
- 1 to 1.5 tablespoon oil
- 1 tablespoon coriander leaves
- salt as required
- Roasting Baingan to make Baingan Bharta Recipe:
- Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin.
- Make a few slits on the baingan with a knife and insert the garlic pods in the baingan or brinjal.
- Apply some oil all over and pierce a skewer in the back before keeping it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won’t get the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked.
- Roast the baingan till its completely cooked and tender. With a knife check the doneness. The inside flesh should be soft.
- Remove the baingan and immerse in a bowl of water till it cools down.
- Peel the skin from the roasted and smoked eggplant.
- Chop the cooked eggplant finely or you can even mash it.
- Making Baingan ka Bharta Recipe:
- In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
- Saute the onions till translucent. Don’t brown them.
- Add chopped green chilies and saute for a minute.
- Add the chopped tomatoes and mix it well.
- Saute the tomatoes till the oil starts separating from the mixture.
- Now add the red chili powder. Stir and mix well.
- Add the chopped cooked baingan or brinjal.
- Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
- Season with salt. Stir and saute for 4 to 5 minutes more.
- Finally stir in the coriander leaves with the baingan bharta. Serve Baingan Bharta with phulkas, rotis or chapatis, puris or Mangalore buns. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
VANGIBATH RICE | BADANEKAYI ANNA recipe is a quintessential rice dish in Karnataka. If you like brinjals or Vangi or Badanekayi then you will relish this rice dish. Vangibath rice requires Vangibath powder or a masala powder that you add while cooking the brinjals and then finally cooked rice is mixed to make a delicious rice dish. Vangibath rice can be made for breakfast, lunch or dinner. It’s a very nice lunch box recipe and can also be prepared for guests and during festivals. Its best eaten as is or with cucumber raita.
VANGIBATH RICE | BADANEKAYI ANNA
PREP TIME: 10M; COOK TIME: 15M; TOTAL TIME: 25M; SERVINGS: 3
- 1 cup rice or 2 cups of cooked rice
- 4 medium badanekayi/vangi/brinjal/eggplant
- 4 -5 TBSP oil
- 1 tsp mustard seeds
- little Hing/asafoetida
- 1 TBSP urad dal
- 1/2 TBSP channa dal
- few curry leaves
- little turmeric powder
- 3 TBSP Vangibath powder(recipe available)
- 1 tsp Jaggery
- 2 Tsp Tamarind juice
- salt to taste
- 2 TBSP shredded dry coconut optional
- Wash and cook 1 cup of rice (Sona Masoori rice) and spread it on a plate so that the rice grains won’t stick to each other.
- Wash and cut the eggplant 1½ inch long length wise. Keep the cut brinjal in water to avoid discoloration.
- Heat the oil on medium heat in a thick bottom pan. Once it is hot enough, add mustard seeds. Once the mustard seeds pops, add the dals. Fry it until it turns golden brown. Add hing in the end, followed by turmeric powder and curry leaves.
- Squeeze the water from the cut eggplant and add it to the seasoning and mix it.
- Cover it and cook it for 5 minutes on medium flame.
- After 5 minutes add salt and tamarind juice and mix it. Cover the brinjals and cook it for a few more minutes.
- Now add the home made vangibath powder(click on the link for the recipe), jaggery and grated dry coconut. Mix it well and leave it on low heat until the oil leaves the palya/mix.
- Now add the rice, mix it gently.
- Cover the Vangibath and leave it on low flame for another 5 minutes so that the rice sets with the masala.
- Turn the heat off and enjoy the aromatic Vangibath that you made with our original Vangibath powder with papads, or raita .
Avial Kerala mixed vegetable curry is an essential curry in your everyday cooking. Its a mixed vegetable curry with a coconut gravy and it is mildly spiced. Avial is a Kerala dish and I make it when I have lot of vegetables and the green plaintain in the house. Avial is a Sadya dish and it is a must on the Onam festival day. Serve Avial with dosa, appam, Chapathis, rice or puris.
AVIAL-KERALA MIXED VEGETABLE CURRY
PREP TIME:15 MINS; COOK TIME: 15 MINS; TOTAL TIME:30 MINS
SERVING-3-4; AUTHOR-LAKSHMI BANGALORE
- 3 Cups-Mixed Vegetables (Beans, Peas, Raw Plantain, Carrot, Potato,Cauliflower)
- Water to cook
- Salt to taste
- Few Curry leaves
- 1-1/2 tsp Oil- Coconut or any oil of your choice
- 1 tsp Mustard seeds
To grind to a paste:
- 3/4 Cup Grated coconut
- 1 Tsp cumin seeds
- 3 green chillies
- 1/2 Cup curd
- 1-1/2 Tsp rice flour (for thickening the gravy)
- Clean and cut all the vegetables into long strips.
- Boil all the vegetables of your choice with little salt.
- Meanwhile grind the freshly grated coconut, chillies, yogurt, turmeric, cumin and rice flour into a paste and keep aside.
- Once the vegetables are half cooked add the ground coconut mixture into it and cook on a low flame.
- In a pan add the oil of your choice, mustard seeds, heat and let the mustard splutter.
- Turn the heat off and add the curry leaves.
Ragi rotti or Finger Millet Rotti or Ragi roti is a nutritious flat bread made out of finger millet or Ragi flour that is usually eaten for breakfast in Karnataka, India. Ragi or finger millet is one of the most nutritious and healthy cereal. It is a staple grain in Karnataka and is rich in calcium, iron, fibre. Other than ragi rotti, it is often used to make ragi ball, ragi dosa, ragi malt, ragi ladoo, ragi biscuit etc. We can add vegetables like cucumber, carrot, zuncchini, radish, onion and greens such as coriander, methi to make it even more healthy and tasty. I have used Jowar or Sorghum in addition to Ragi flour to make the rotis. It increases the nutritional value of the roti.
RAGI ROTTI OR FINGER MILLET ROTTI OR RAGI ROTI
PREP TIME:15Mins; COOKING TIME:15Mins;TOtal Time:30Mins
SERVINGS:3-4; AUTHOR:LAKSHMI BANGALORE
- 1 cup Ragi flour
- 1/2 cup Jowar flour
- 1/2 tbsp cumin seeds
- 1/4 cup carrot
- 1/4 cup cucumber
- 1/2 cup onion
- 8-10 curry leaves
- 2-4 green chilies
- 2-4 tbsp coriander leaves
- Warm water as required
- Oil to make rotti
- Salt to taste
- Butter or ghee
- Clean and cut coriander leaves, curry leaves and finely cut the green chilies.
- Grate the cucumber, carrot and finely chop the onion.Keep aside.
- To a mixing bowl, add ragi flour, jowar flour, onion,green chilies,carrot,cucumber,curry leaves,cumin seeds, coriander leaves.
- Add salt as required and mix all the ingredients well.
- Add warm water to the above mixture little by little until you get a soft dough. Divide it equally to 5 or 6 portions.
- Take one portion of the dough and start patting on a non-stick tawa. Pat it into thin round rotti.
- Smear some oil on the rotti and cover the tawa.
- Cook both sides for about 3-4 minutes each.
- Take out the rotti once it stars browning. Smear some butter on the rotti.
- Serve the healthy ragi rotti with butter or ghee, coconut chutney, curd, pickle, chutney powder.
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.