Badanekaayi masala- Brinjal masala

Badanekaayi masala- Brinjal masala

Entry for RCI -Karanataka hosted by Asha of Foodies Hope

U Need:

1. Small Brinjal-4

2. Onions-1

3. Tomatoes-1/2

4. Dhania seeds: 1/2 tsp

5. Cumin seeds (Jeera): 1/2 tsp

6.Grated Coconut-6tsp

7.Curry leaves

8. Chana Dal: 1 tap

9. Urad Dal: 1 tap

10. Turmeric powder: 1/2 teaspoon

11. Red chilly powder: 1 tsp

12. Oil -3tsp

13. Salt to taste

Method of preparation:

1. Wash Brinjal & cut into any shape as u like, deep fry them in oil and keep aside

2.Chop onions, and tomato

3. Take a pan and heat up the oil in it then add mustard seeds, Jeera Chana Dal and Urad Dal,and Dhania seeds to it.

4 Then add onions and tomatoes.

5. Cook it till the onions starts to turn transparent.

6. Put off the heat and let the Masala cool for few minutes(1-2) and then grind it into paste

7. After making paste again put this into the pan and on the medium heat and add turmeric powder,chilli powder and salt.

8. Now add Brinjal to it and cover it and cook it till the Brinjal are cooked.

9. Add oil if needed and deep dry in low heat.

 

Kobbari Laddu-Coconut laddu

Kobbari Laddu-Coconut laddu

Entry for RCI-Karnataka hosted by Asha of Foodies Hope

U Need

1.Shredded coconut-3 cups

2.Milk -1cup

3.Sugar -2cups

4.Rava-1/4cup

5.Cardamom powder

6Any nuts grated -1tsp

Method of Preparation

1.Fry rava and nuts in ghee and keep aside.Boil the milk in a pan.

2.When it becames half add grated coconut and mix well.

3.When the milk gets absorbed in coconut, add rava, nuts and the sugar.

4.Stir continuously on medium flame until the mixture starts leaving the sides of the pan.

5. Remove from heat and make balls.

6.Coconut laduus are ready to serve.

 

Garlic Kuzhambu- பூண்டு குழம்பு

U Need:

1.Garlic-15No

2.Gingelly oil-4tsp

3.Chilli powder-1 tsp

4.Coriander powder-1tsp

5.Turmeric powder-1/4tsp

6.Curry leaves

7.Asafotedia- a pinch

8.Small onions-6No

9.tamarind -small lemon size

10.tomatoe-1 small size

11.Salt

Method of preparation:

1.Soak tamarind in water & keep aside for 15min.

2.Peel off onion & garlic and finely chop them.

3.Heat the pan and put 2tsp ginelly oil ,then add fenugreek seeds & curry leaves.

4.Following that add chopped onion & garlic fry till it becomes brown in color.

5.Now add choped tomotoes , turmeric powder,chilli powder, coriander powder and mix for a while.

6.After 2min add tamarind extract and salt.

7.Allow it to cook for 5min till becomes thick like a gravy.

8.At the end ,add remainig gingelly oil and asafotedia.