Thursday, October 28, 2010



Vankaya/ Eggplant - 1 bigsize
Oil – 1 tbsp
Asafoetida – pinch
Onion – 1/2chopped finely
Garlic – 1 tbsp
Green Chillies – to taste, finely chopped
Turmeric Powder – 1/4 tsp
Salt – to taste                                                 
Lime/ Lemon Juice – to taste
Coriander – finely chopped
Chilli powder - 1tbsp(optional)

1. Pre-heat oven to 400 degrees F (approx 200 degrees C).
2. Line the baking pan with foil.
3. Coat the Eggplant with a little Oil and bake it for 1 hour.

5. You can even directly burn it on gas . The method is same but be careful with ur hands...........
6. Once out of the oven, allow it to cool down.
7. Peal the skin off.

8. Roughly chop it with the help of kinfe.

8. In a pan heat oil.

9. Add in Asafoetida(optional).
10. Add in the chopped  Onions.

11. Now add the crushed Garlic.

12. Then add  Green Chillies .

13. Add in some Salt,haldi , mix well and allow them it to cook till the Onions get a little translucent.

14. Add in the Eggplant flesh.

15. Mix well nicely.

16. Add chilli powder (optional).

17. Mix well  and allow it to heat up all the way through.

18. Add in Lemon/Lime Juice.
19. And garnish it with chopped coriander leaves.

20. Mix well .

21. Serve hot with Chapatis or Parathas.............................



Rava (sooji)– 1 cup
Yellow moong Daal – 3/4 cup
Water (for boiling  Daal) – 2 cups
Ghee – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Daal – 1/2 tsp
Peanuts – 2 Tbsp
Whole Black Peppercorns – 10-12
Asafoetida – 1/8 tsp
Turmeric – 1/4 tsp (optional)
Minced Ginger & Garlic – 1 Tbsp
Green Chillies – slit, to taste
Curry Leaves – few
Water – 4.5 cups
Salt – to taste
Lime Juice – to taste (optional)
Coriander – chopped for garnishing


1. Take 3/4 cup of moong dal.

2 . Dry roast Mung Daal in a pressure cooker until fragrant and light pink.

3.  Remove from pan, cool and rinse with water to clean.
4. In the skillet, dry roast Sooji (Rava) until fragrant and light golden.

5. In a pressure cooker, add washed mung daal, 2 cups water and a little salt.

6.  Pressure cook for 1 whistle.

7. And remove the pressure after 2-3 minutes.
8. Daal should be tender but whole .

9. Heat Ghee in a pan on medium heat.

10. Add Mustard Seeds, Jeera seeds  and allow them to pop.

11 . Add Urad Daal, Black Peppercorns and Peanuts.

12.  Cook until Peanuts are light golden.

13.  Add Hing , Curry Leaves, Ginger/Garlic.

14. Add  Green Chilies – cook for 1 minute.

15. Add 4.5 cups of water and salt to the pan (water can be heated in the microwave to save time).

16. And bring mixture to a boil.

17. Add roasted Rawa to the water and continually mix so no lumps form.

18. Add cooked Mung Daal and mix.

19. Keep mixing frequently until the water evaporates and the pongal comes to desired consistency.

20. Squeeze  Lime Juice.

21. Garnish with chopped cilantro (coriander leaves).

15. Serve hot...........................................

Friday, October 8, 2010



Dondakaya /  Tindora - 1/4kg

Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Oil - 2tsp
Haldhi  – pinch
Green Chilies – 1finely chopped
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 2tsp
Salt – to taste
Hing - pinch


1. Slice dondakaya / tindora into thin slices or like round rings..(depending on your taste)

2 . Heat 2tsp  Oil in a pan on medium heat.

3. Add Mustard Seeds and allow them to crackle.

4. Add Cumin Seeds and let them saute for few seconds.

5. Add  pincgh of hing (optional).

6. Now add chopped greenchillies and saute for 30sec.

7. Then add sliced dondakaya.

8. Mix well nicely.

9. Add Salt and mix well.(do not add too much salt after cooking the dondakaya will shrink)

10. Cover and cook till dondakaya is cooked.( it takes about 10mins)

11. Keep stirring in middle so that the vegetable does'nt burn.
12. Add 1/2 tsp  jeera powder(cumin)

13. Add 1tsp coriander powder.

14. Add 2tsp  Red Chili .

15. Mix well evenly.

16. When dondakaya is cooked , uncover and cook in high flame  for few minutes to lightly brown them.

17. Goes good with plain rice and as a side dish for sambhar...........................