Saturday, November 22, 2008

Brinjal curry - Ghee Rice - Garlic Rasam

Brinjal curry/ Kathrika Curry - Ghee Rice and Garlic Rasam

I learned this from my sister in law..she is a great cook...lots of her recipe yet to be posted will post one by one..

Today special was Kathrika Curry with Ghee Rice and Garlic Rasam.

Here the recipe for Kathrika Curry.


Small sized Brinjal - 5 or 6 - cut them into 4 without taking the stem off
2 medium sized tomato
1 cup of grated cocunut
1 tsp of jeera
1 tsp of methi
2 medium sized onion
small peice of Ginger
2 to 3 garlic
a pinch of Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander powder
salt as per ur taste


Grind the tomato's into a fine paste keep it aside

Fry jeera and methi separately and grind it to a smooth paste with Coconut

Take a pan, add some speices and then add ginger and garlic fry them and then add onion's fry then till they turn to brown, now add a bit of turmeric powder,

Add the tomato paste and the cocounut paste and fry wel, now add the chilli powder and the coriander powder, salt to it and fry for another 5 mins and then add the slit Brinjal to this gravy..let the Brinjal get cooked with the gravy..

Once the Brinjal is cooked, put off the stove and serve hot with Jeera Rice or Ghee Rice or with Chapati.

Ghee Rice - its the normal way of cooking but today we cooked Ghee Rice with cocunut Milk

Preparation of Ghee Rice

Wash the Basmati Rice and keep it aside

Take some Ghee in a pan, add some spieces to it, if u want u can even add Jeera and slited Green chilli, I just added Jeera today. Put the Rice in the pan add cocounut milk to it ( 1cup of Rice - 1.5 Cup of Coconut Milk abit diluted), add some salt as per ur taste. Pressure cook it for 2 wishtle and done..Ghee Rice is ready to eat.

Garlic Rasam


1 small tomato
2 to 3 garlic - Crushed
curry leaves
2 red chilli
Jeera and Peper powdered but not fine abit rough
Tamarid juice - 1 cup


Take a pan add some oil to it, put some mastured , curry leave, Red chili and the finely chopped tomato and curshed garlic to fry the above , after 2mins add Tamarid juice and mix wel, add salt turmeric powder,peper and jeera powder.

Leave it in slim for some time..Rasam is done - dont let the rasam boil with bubble..the taste of rasam will go if it boils..u have to let it pongivaranam (literally dont know wht to type in English) but it should be like the way milk is boiled :)

Wednesday, November 19, 2008

Aval Upma/Avlaki/ Pooha

Pooha (Aval or Avul - Upma) / Avlaki

Ingredients :
Urad dal - 1/4 tsp
mustard seeds - 1/4tsp
Chana dal - 1/2 tsp
Onion - 1
Ginger - small peice
Pooha (Aval) - 750 gms
Jeera - 1 tsp
Green chillies - as per ur taste
Groundnut - 2 to 3 tsp (i usaully add more)
Coriander leaves
Curry leaves
Lemon juice - from 1 fruit
shredded coconut - 2 cups
Turmeric powder - 1/4 tsp

Aval/Flat Rice 1cup - blend it once in the blenderSoak the Pooha/Aval for 3 to 4 mins and wash it well in cold water and strain it
And let it dry in the strainer for about 15 minutes
Heat some oil in a pan and add mustard seeds
Add some jeera and the dal, ginger and green chillies, groundnut,curry leaves
Then add the onions and fry them till they become golden brown
Then add the pooha and add little oil, and add the turmeric powder, salt.
Finally add the lemon juice,
when u serve Aval upam/ Pooha ,top it up with a bit of grated coconut and abit of grated carrot.

Serve them hot with chutnies

Aval upam/ Pooha is ready to eat.