Tuesday, August 28

Bagara Baingan With Tomato Gravy (Eggplant With Tomato Gravy)

Bagara Baingan With Tomato Gravy.. They are many ways to cook this bagara baingan recipe, this is very famous in Hyderabad but they add peanuts and cashew nuts paste. Few days back i was watching one serial on sony tv, there she serves this bargara baingan to her family. She did not tell the recipe :) but it was looking very taste to my eyes. On the same time i told my self i should make this dish at any cost. To give a twist i made it without peanuts and cashew paste, it was tasted like bharta with whole baingan and it was going very well with Roti.

4 baby eggplant 
2 medium onion, finely chopped 
6 large tomato, finely chopped 
3 green chillies, finely chopped 
10 to 15 curry leafs 
1tsp mustard seeds 
1tbsp red chilli powder 
1tbsp turmeric 
tbsp coriander powder 
1tbsp garam masala 
2tbsp tamarind paste 
1tbsp ginger garlic paste 
3 to 4 dry red chillies 
3tbsp oil 
Salt to taste.

Cooking Directions 
Wash and pat dry the eggplant, make a cut in the base of the eggplant (Like Plus Shape) 
In a deep frying pan add 1tbsp of oil and fry the eggplant with little salt for 2 to 3 minutes and keep it aside. 
In a same cooking pan , add rest of the oil, when oil is hot, add curry leaves, mustard seeds, and dry red chillie. when they splutter. 
Add onion and green chillies, fry to golden brown, then add all the masala powder and ginger garlic paste, fry till oil separate from masala, then add chopped tomato's and tamarind paste and cook till they are soft , keep smashing tomatos in between. 
Now add eggplant and salt mix well, then add 1 cup of water, mix it again and cook till the eggplants are cooked well. 
Serve hot with Plain Rice or Roti's.

Wednesday, August 22


Paddu is a common south indian breakfast. I wanted to cook paddu from a long time but never got a chance. Last Wednesday my close friend Suma, made idli batter and she gave me also little bit. That batter i had kept in the fridge and forgot about it till Saturday. On Saturday morning i was thinking what to cook for breakfast, then suddenly i realized what i did with that idli batter which Suma gave to me. I opened the fridge and saw the batter was in good condition. From that batter only i made this simple and easy paddu..

2 cup idli batter 
10 to 15 curry leafs 
1tsp musturd seeds 
1 medium onion chopped finely 
2 green chilly chopped 
2tsp coriander leafs 
salt as per taste 
3tbsp oil

Cooking Directions 
In a large mixing bowl, take idli batter, add salt, onion green chilly and coriander leafs. mix it and keep it aside. 
In a small tempering pan add 1tbsp oil, when oil is hot add mustard seeds, and curry leafs, when they start splutter add it to the idli batter and mix it well. 
Heat the Paddu pan and grease all moulds with oil. Now slowly pour the batter into each of the moulds with the help of table spoon. For best results, the Paddu batter should be filled to almost 3/4 of the mould. Reduce the heat to medium and leave the batter to cook well for 3 minutes by closing the lid. Do not close the lid while cooking if you need the Paddu to be crispy. Once cooked on one side, flip the Paddu over to the other side and cook the other side in low flame for 2 min while you pour a little oil into the mould again as required. 
Once cooked on both sides, remove from the pan and Serve hot with coconut chutney.

Thursday, August 16

Mini Idiyappam With Black Channa Curry.

Idiyappam is a common breakfast dish in Kerala and Tamilnadu. It is made of rice flour and is a very healthy breakfast as it is steamed. Last month we had been to coorg there they served us idiyappam for the breakfast with black channa curry, from there i became a fan of this dish. Keeping that taste in my mind i also prepared this idiyappam on 15th Aug for breakfast. Usually people make this idiyappam in a very different way. I feel this is the best and very simple idea. Do try and let me know...

1 cup rice flour 
Water as required to make a soft dough 
Oil - 2 tsp 
Salt as required.

Cooking Directions 
In a mixing bowl, take rice flour, add salt, oil and water to make a soft dough. Knead it well. Grease the inside of the idiyappam maker with oil and fill it with the prepared dough and press it in a circular motion on idly plate in the form of long strings. Then steam it for 10-15 minutes. I used my idly pot for steaming. 
The basic idiyappam is ready. It can be served with any curry of your choice or coconut chutney. 

Tuesday, August 7

Cheesy Curry Macaroni !!!!

I have already cooked cheesy macaroni before but this time i have tried it with a little bit of twist which is adding vegetable and tomato sauce. This new combination has blended very well and the curry taste in macaroni was simply awesome. Do try it :)

Macaroni Pasta 2 Cups
2 Tomatoes large, 1 medium size onion, 2 green chilli, finely chopped
1cup chopped veg (carrot, beans, peas,and cabbage) 
Coriander Powder 1tsp, Chilli Powder 1 tsp 
Tumeric 1/2 tsp, Garam Masala Powder 1tsp 
1tbsp Ginger paste 
1tbsp tomato sauce 
Cheese 1 cup 
Salt to taste.

Cooking Method 
In a pressure cooker, add oil, when it is hot, add onion, green chilli and fry to golden brown, then add all the masala powder and ginger garlic paste and fry till oil starts leaving, and then add tomato and cook for 3 to 4 minutes. Then add chopped vegetables and mix it. Now add the macaroni and tomato sauce. mix it well, then add 2 cups of water and salt. Now close the lid and cook for 2 whistle (1 in high flame, and 1 in low flame) Once its cooked, remove from the stove and add cheese and coriander leaves, mix it gently.
Curry Macaroni is ready to serve.
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