Wednesday, January 28, 2009

Gutti vonkaya koora (Stuffed Brinjal curry)

Way to a man's heart is through stomach.This is definetely true in the case of my husband with this curry.

Ingredients :
for stuffing
1  tbsp peanuts
1  tbsp poppy seeds
1  tsp sesame seeds
1/2 tsp cumin seeds
2 tsp cinnamon pwdr
1/2 tsp cloves pwd 
6  Purple brinjals /eggplants 
1  cup fresh grated coconut
5  curry leaves 
1/2 tsp turmeric pwd 
2  tsp red chilli pwd
1 small onion
1 tomatoe
2 tsp ginger garlic paste
2 tsp salt

for tempering
 2  tbsp oil
5 curry leaves
1 tbsp mustard seeds

1. Dry roast peanuts,poppy seed,sesame seeds,cumin seeds,cinnamon,cloves and grind them. To this add grated coconut,curry leaves,turmeric pwd, red chillies pwd, onion,tomatoe,ginger garlic paste and salt.

2.Wash eggplants and dry with paper towel. Now take eggplant  and cut in the shape of "X" at the base (opposite side of the stem).

3.Heat oil in a pan for deep frying. Once it is heated drop eggplants slowly .Deep fry them exactly for 30 seconds.

4.Let it cool for a while and take each eggplant and fill the stuffing carefully by opening the "X" shaped  side. 

5.Now take oil in  vessel and mustard seeds.Once they splutter add curry leaves . Now carefully place each eggplant in it. 

6.after  5 min add remaining stuffing mixture to the  eggplant and cover it with lid till the oil leaves sides of the vessel.

7.garnish with coriander leaves and serve hot with rice or roti.

Tuesday, January 27, 2009


1 cup gram flour
11/2 cup sugar
11/2 cup ghee
1/2 cup water

1.first take heavy bottom vessel and add gram flour. Dry roast it till the nice aroma comes  by stirring constantly. Keep it aside. 

2. Now take cooker or any other heavy bottom vessel and add water .heat it on medium flame.when it is boiling add sugar and cook till it becomes sticky. Mean while heat ghee in a low flame.(heat it through out the making of mysorepak...always add hot ghee while preparing mysore pak)Now add 2 spoons of ghee.

3. Now add gram flour to sugar syrup through a filtered net so that no lumps will be formed.stir it continuosly making sure that there are no lumps formed.

4.Now add some more ghee and Continue the stirring on high flame to lowflame.Do it till it becomes spongy and little bit light golden brown.

5.Take a steel plate and apply ghee to it so that the mysorepak dont stick to it. Pour the entire mixture in to it .

6.Take a knife and apply ghee to it so that cutting the mysorepak makes easier. Cut the mysore pak in desired shape while it is still hot.

Tip: To give a proffesional look to your mysorepak,have chilled water ready to sprinkle on mysorepak after tranferring it in to the plate before cutting. so that holes will be formed.

Sunday, January 25, 2009

Mamidikaya Pulihora (Mango Rice)


3 cups cooked white rice
2  cups grated raw green mango 

For tempering:

2 tbsp oil
1 tsp mustard seeds
1/2 tbsp channa dal
1 tbsp split black gram dal
2 dry red chillies
6 green chillies(slit vertically)
11/2 tsp grated ginger
2 tbsps peanuts
5 tbsps broken cashewnuts 
pinch  asafoetida
1/2 tsp turmeric pwd
15 curry leaves
salt to taste

1. Heat oil in a  vessel and add the mustard seeds. Once they pop, add the channa dal ,black gram dal,peanuts and cashews and fry them till golden brown. 

2. add the red chillis, green chillis, grated ginger, curry leaves, ginger, turmeric pwd and asafoetida. fry  them for a minute.

3.Add the grated mango and  fry it for a  5  mts on medium flame. 

4. Spread the cooked white rice on a wide vessel and add required salt .

5. Now add the tempering and mix it carefully. 

6.Garnish it with coriander leaves.