Wednesday, December 16, 2009

Mung Dal Khichdi

Brown Basmati Rice - 3/4th cup
Yellow Lentil (Mung Dal) - 3/4th cup
Olive Oil - 1 tbsp
Cumin Seeds - 2 tsp
Green Chillies - 4 cut into half
Shallots - 3, finely sliced
Ginger - 1 inch grated
Tomato - 1 small
Sugar - 1/2 tsp
Fresh or frozen green peas (optional) - a handful
Cumin powder - 1/2 tsp (optional)

Wash the rice and soak in water for atleast 30 minutes. Wash the lentil and keep aside.

Heat oil in a big pan. Temper with cumin seeds and chopped green chillies.

Add the shallots and cook on low fire till they are translucent. Add the grated ginger and fry for a few minutes more.

Then add the washed rice and salt and toss gently for 5 minutes. Next add the washed lentils and turmeric and toss for another 10 minutes.

 Add the chopped tomato, green peas, cumin powder and cook for a few minutes more.

Boil three and a half cups of water in rice cooker. Pour the khichudi mixture in a vessel, add 2 and a quarter cup water, insert the vessel in the ricecooker and cook till the water dries up. Alternatively cook in the pressure cooker with three and a half cups of water for 12 minutes.

Sunday, December 13, 2009

Bharli Vangi / Stuffed Eggplants

Baby Eggplants - 8
Onion - 1/2 chopped

Tamarind paste - 1 tbsp
jaggery - 1 tbsp

cilantro for garnishing

Masala Mix:
Roasted peanuts - 1/3 cup
Sesame Seeds - 2 tbsp
Grated fresh coconut or dried coconut - 1 tbsp.
Goda Masala - 1 tsp
Coriander Powder - 1 tsp
Red Chili Powder - 2 tsp

Grind the above masala mix in a dry grinder. Add the tamarind and jaggery paste. If required add a little bit of water to make a dryish thick paste.

Heat oil in a large pan. Add the chopped onion and fry till transparent.

Take each eggplant and slit it open from below leaving the stem intact. Stuff the eggplants with the ground masala and add to the pan. Cook in the open pan for a few minutes on high heat gently tossing once.

Then lower the heat, add any remaining masala mix, 2 cups of water and cook covered for about 15 minutes in between turning the eggplants once. Sprinkle with cilantro and serve hot.