Tuesday, February 26, 2013

Indian Veg Thali - Brinjal Curry in Tamarind Sauce and Cucumber yogurt salad

Its been a long break again from blogging I know,though I had on my mind so many posts but I couldnt due to lack of time,so today I am back writing,checking on the vegetable cooking on the stove,teaching my son  and doing numerous other things .Ya thats how life is these days by the end of the day I just want to sleep and again the next day the same cycle continues...:-) Earlier i used to get one or two hours for myself when I could just sit and blog but now for a sinhle post i have to it in breaks ,...
Coming back to todays post sharing with you all this simple meal which I prepared few days back
recipe is inspired form the cook book

Recipe Name - Brinjal Curry in Tamarind sauce/kerala style brinjal curry
small purple brinjal six
onion chopped two
ginger garlic paste one tbsp
mustard seed half tsp
curry leaves six
salt as per taste
oil to cook
half tsp each of coriander powder,cumin powder,turmeric and chili powder
one tbsp tamarind pulp
coconut milk three tbsp
wash and dry the brinjal ,make cross on the bulbous end and sprinkle salt ,keep aside
heat oil in non stick wok,once hot lower the flame
add mustard seeds followed by curry leaves
add onion and keep stirring till onion starts changing colour
add ginger,garlic ,powdered masala and salt
after five minutes add the brinjal fry for three minutes
add half cup of water and tamaring pulp
let it simmer for 10 to 15 mins
add coconut milk and let it simmer for 10 minutes
serve warm garnished with coriander leaves.
Paired the curry with plain rice and cucumber yogurt salad
Recipe name - Ccucumber yogurt salad./Vellarikka Pachadi 

yogurt one cup
cucumber grated one (i have used finely chopped cucumber)
salt as per taste
green chili two slit lengthway
peanut crushed one tbsp
oil one tsp
cumin half tsp
coriander leaves chopped one tbsp
whisk the curd and add cumin,salt and coriander leaves
add the chopped cucumber
heat oil in a small fry pan and fry the chillies and peanut
cool and add to the seasoned yogurt
keep aside for 30 mins before serving .
Recipe of Phirni /ground rice pudding 

800 ml full cream milk
four tablespoon rice flour
four table spoon sugar
chopped almond and pistachio two tbsp
three green cardamom seed crushed
saffron strand pinch
half tsp rose water optional
boil the milk in saucepan
once the milk starts boiling add rice flour and sugar
keep stirring on low flame so that sugar is dissolved
add the chopped nuts and the rose water
keep stirring till the mixture thickens like that of custard
spoon into serving cups and leave to cool
refrigerate for one hour
serve chilled garnished with cardamom seeds and saffron strannds.

Linking this post to 
the weekly story week 4 hosted by Colours Dekor.
thats all guys
take care and happy blogging,..:-)