Badanekayi HinDi (Baingan Bharta, the South Indian style)

       

Hey people...I'm back!!! I had disappeared again for a coupla weeks, hadn't I??!?! Well, I didn't want to, but I got so busy with mom n dad that I could barely make time for anything else!!! Amma-appa landed early last week... They had a safe journey. They didn't have too much of jetlag either, thankfully :). Been busy showing them around Chicago, these days. Have also been relishing amma made food.... All the home made sweets and savories, varieties of pickles, daily morning breakfast.... yummm!!!! I'm loving it all. Amma's adige is the best in the world!!! :) I am trying my best to take pictures of most of the dishes that amma is making. Will post them one by one!

The recipe I have for you today is from the Sirsi-Sagar parts of Karnataka. This authentic recipe is very easy to make and is a perfect accompaniment with some hot steamed rice. Thanx to my friend Sangeeta for having shared this simple yet delicious recipe! :)

 

Ingredients:

1 Large purple eggplant

1 tbsp Grated coconut, fresh/frozen

1 Small Red Onion, finely chopped

1 tsp Amchur powder OR 1 tsp  Lime juice

1 tsp Chopped Cilantro, for garnishing

2 tsp Oil

1/2 tsp Mustard seeds

2 Green chilies, slit vertically

1 tsp Chana+Urad Dal mixture

A generous pinch of hing

Salt as per taste

Method:

1. Pre-heat the conventional over to 350 deg F.
2. Smear the eggplant with a few drops of oil; Make a few cuts on the skin of the eggplant with a knife.
3. Place the eggplant in an over safe container and bake for about 30-45 mins or until done; Tip: The eggplant is done when the skin shrinks and forms wrinkles all over. You could even poke a toothpick at the center and see if it is cooked completely.
4. Remove the eggplant from the oven and let cool for a while; Peel off a thin layer of the skin with your hands and discard.... If the eggplant is cooked well it should come off very easily.
5. Mash the flesh of the eggplant with the back of a spoon and discard the stalk.
6. Add chopped onions, amchur powder, grated coconut, salt and mix well.
7. Temper with mustard seeds, green chilies, dal mixture and hing.
8. Serve hot with rice/rotis and enjoy!

Prep Time: About 60-90 mins;

Serves: About 2-3 people;

Eggless & Crunchy Chocolate Chip Cookies

        

Ever since I bought this book last year, I have been doing a lot of baking at home.... Thanx to the book, I'm not scared to bake anymore!! :) This crunchy cookie recipe is also adapted from the same book. A lot of Mane Adige readers have been mailing and asking me to post more eggless recipes. So, here goes!!

Meanwhile, I have less than a week left before my parents arrive...  I am soooo excited!!!! And also a little scared... I hope the swine flu issue does not create any problems during their travel... I also have a lot of minor preparations to make, for their arrival. And these terrible rains and cold weather is not helping in any way :((.... Will keep you guys posted! Hope y'all like the cookies....

Ingredients:

1/2 cup Butter at room temperature

3/4 cup Sugar OR 1/2 cup brown sugar+ 1/4 cup sugar

1.5 cups All Purpose Flour/ Maida

1 tsp Baking soda

2 tsp Vanilla extract

3 tbsp Cooking oil

1/2 cup Chopped nuts (optional)

1 cup Semisweet Chocolate Pieces

1/2 cup Shredded coconut (optional)

Method:

1. Pre-heat oven to 350 deg F.
2. In a large bowl, cream the butter and sugar until fluffy - approx. 2 minutes. If you are using electric mixer, set the speed to medium.
3. Slowly add the flour, baking soda, vanilla, oil and mix until completely combined. Note: For a flatter cookie, or if the batter is too dry, add a couple of spoons of water.
4. Add the chocolate chips, nuts, coconut and mix gently with a wooden spoon. Adjust the quantity of chocolate chips according to your wish.
5. Drop by rounded teaspoonfuls on ungreased cookie sheets, spaced 2 inches apart; Bake for 8-10 mins or until the cookies are completely done.
6. Remove from oven and let cool completely. Serve with milk or as is and relish!

Prep Time: About 35-45 mins;

Makes: About 20-25 cookies;

Tomato Gojju

       

Hey people!! Hope alls well at your end. Long time indeed...... :) My apologies for having disappeared without even informing. To all my readers who have been mailing and asking me if everything was alright.....Yes, things are great!! Thank you so much for asking :). Past couple of months have been eventful for us, out here. The update from my end is that, Naveen and I  are expecting a new addition to our family in a few months from now!!! :) While we were very happy and excited about entering the next phase of our life, the first few weeks were also a little hard for us to cope with. Terrible nausea and morning sickness had kept me away from the kitchen all this while.... I could not bear the smell of food, leave alone cooking and eating it :D. I only lived on fruits all this while :D Naveen even had to stop using his perfumes 'coz I couldn't bear the smell of it :). Glad that the whole phase is over and am slowly getting back to normal. Will keep updating you guys from time to time, with all the happenings at my end....

Another update is that, my parents will be joining us here in the first week of May!!! :) I am really looking forward to having them over..... You guys could expect some nice "amma- made" dishes and recipes here on Mane Adige, after they arrive!! :)

Will now head straight to today's recipe.... Its a simple side dish that takes very few ingredients and gets done really fast. This gojju tastes great with dosas and chapatis. Make it a little more watery and its perfect with rice as well.... 

Ingredients:

4-5 Ripe tomatoes, medium sized

1 tsp Red Chili Powder + 3/4 tsp Methi powder OR 1-2 tsp Rasam Powder

1 tbsp Jaggery

4-5 Curry leaves

1/2 tsp Mustard seeds

1 - 1.5 tsp Oil

A generous pinch of hing

Salt as per taste

Chopped Cilantro for garnishing

 

Method:

1. Wash and chop tomatoes finely; Keep aside.
2. Heat oil in a heavy bottomed pan; Temper with mustard seeds, curry leaves and hing.
3. Add the chopped tomatoes and covered for a few minutes; You could add a few spoons of water if the mixture is too dry but usually, tomatoes give out moisture as they cook.
4. Add salt, jaggery, rasam powder and mix well; Continue to cook until done;If you are using methi seeds, dry roast them for a minute and then powder them in a blender without adding any water.
5. Add water to attain desired consistency and boil well; Once done, remove from stove and serve hot with rice /rotis/dosas etc.

Prep Time: About 20-25 mins;

Serves: 2-3 people;