Wednesday, February 27, 2008


Brinjal or eggplant is loaded with iron. Brinjals are used in curries, sambar, bhatha (a type of gojju) and even in rice. Vanghi baat is very well known dish which is prepared using brinjals. 

I have prepared brinjal dry curry using fresh masala. Fresh spices are roasted and dry ground to powder and then added. The freshness and the aroma of the powder makes the curry more tasty.
There is no onion or garlic added in this curry.
Lets see the recipe now.

Things needed;
Brinjal: 3 to 4
Channa dal : 1 tea spoon
Urd dal :1 tea spoon
Red chilly : 4 to 6
Curry leaves: 5 to 6
Coriander Seeds :1 tea spoon
Fenugrik seeds: 1/4 tea spoon
Asafotodia: a pinch
Salt : to taste.
Oil : 1 table spoon
Mustard seeds: 1/2 tea spoon.
Tamarind: small ball size.
Turmeric : a pinch

Method :
1. Cut brinjal in to small pieces and put in a bowl of water.
2. Roast methi seeds, coriander seeds and red chilly one by one and powder it. Keep it aside.
3. Keep a frying pan on the fire and put oil put mustard seeds, 1/2 a spoon of urd dal
4. Let the mustard spurt. Add curry leaves, ingh and cut brinjals. Fry for 2 to 3 minutes.
5.Stir slowly and let it cook on low flame. Add a pinch of turmeric powder. Add little water and let it cook. (2 minutes).
6.  Add powdered masala ( spices ) and  tamarind pulp and salt. Mix it well nicely. 
7. Cook for  2 minutes on the fire. Stir in between so that it does not get burnt.
8. Shift the curry to a serving bowl. Spicy brinjal dry curry is ready to serve.
 Note :
 You can use lemon instead of tamarind. You can use coriander leaves also. You can also use little jaggery if you like sweet taste. Adding coconut is optional. Using rasam powder or sambar powder is also and optional. Remember fresh spice smells better. Adding onions and garlic are option. You can also add little jaggery.  (optional).
Time : 15Minutes.
Serves : 2 to 3

Friday, February 1, 2008

Tomato Rice.

Tomato Rice is a rice dish. Tomatoes are available plenty in the market around the year.
This is an pretty easy and simple dish and you can create tomato Rice according to your taste.
I have used tomato, onions. green chilly and some simple spices.
 Tomato Rice is good for breakfast (rice lovers), or for lunch or dinner.  There are different types of tomato rice, using vegetables and tomatoes, tomatoes and onions and only tomatoes and green chilly and tomatoes and coconut together. So you can prepare this dish with your favourite vegetables or spices or Ready to eat rice bath powders.
Lets see some benefits of having tomatoes in our diet.
Tomatoes are good for digestion, it helps to stimulate blood circulation, reduce cholesterol levels in our body. It protects the kidneys, detoxify the body, reduce inflammation. It is a rich source of antioxidants. They contain rich source of vitamins and minerals like vitamin A, C and K. They contain Vitamin B6. They are good source of potassium, manganese, magnesium, phosphorous and copper. They contain good amount of fiber and good for people who suffer from constipation.
Tomatoes helps to reduce the cholesterol and protects the heart. It helps to improve he vision. They also helps in preventing night blindness. Tomatoes help in maintaining healthy teeth, bones, hair and skin.
I have used tomatoes, onions and some spices. It is an easy dish and every one surely enjoy having this tomato dish. We can prepare this tomato rice for one dish (one pot meal), parties , kitty parties.
Lets see the recipe now :

Things needed :

To cook :
Raw Rice : 1 Cup (Sona Masoori or Basmathi)
To Fry : 
Tomato : 2 ( small )
Onion: 1 ( big )
Green Chilly : 1
Ginger : an inch
Sambar Powder : 1 Tablespoon
Garam Masala/Pav bhaji Masala ; 1 Teaspoon
Turmeric Powder : 1/4 Teaspoon
For the seasoning :
Oil : 2 table spoon
Mustard seeds " 1/2 tea spoon
Urd Daal :1/2 tea spoon
Cashew Nuts : 2 to 3 Tablespoons
curry leaves : 6 to 8
To add : 
coriander leaves : 4 to 5 sticks.
Salt: to taste
Ghee : 1 Tablespoon (Optional)
Method :
1. Wash and pressure cook rice for 6 to 8 minutes. ( 1 cup Sona Masoori = 2 1/2 cup water or 1  Cup Basmathi Rice = 2 cups of water).  Let it cool after it is cooked.
2. Wash and cut tomatoes (remove the seeds while cutting), green chilly, coriander leaves and curry leaves. Remove the outer layer of onion wash it and cut it into small pieces.
3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
4. Now keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard seeds splutter.
5. Add cut onions and fry nicely. Add tomatoes, green chilly and grated ginger. Fry all the ingredients nicely till tomatoes turn soft and gravy becomes little thick.
 6. Add turmeric powder, rasam/sambar powder/garam masala/Pav bhaji masala and salt. Let it cook for a minute. Let it get thicken.

7. Now mix cooked rice to this gravy and stir slowly. Let rice mix well with tomato gravy.
8. Mix it well and add a tablespoon of ghee and cut coriander leaves.

9. Shift the ready tomato rice to the serving dish. Add a spoon of fresh coconut on the top and serve with a cup of curd/ Yogurt.

Note :

Rice should be cooked soft but not watery or over cooked. (Over cooked rice may not taste good). Add spices according to your wish. More/Less. Use of coconut is optional. Use of ghee is also optional. You can use any brand of rasam or sambar powder and garam masala powder.
Time : 30 minutes (including cooking rice).
Serves : 2.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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