BRINJAL / KATHIRIKKAI MASIYAL, how to make easy Kathirikkai masiyal

 

An out and out Thanjavur recipe, learnt from my M-i-l... But she used to cook in a vessel, but according to the changing times and to fasten work, I have made it easier by making it a Pressure Cooker Recipe

So simple and yet so tasty.....

Less ingredients but max taste.....

Can be named a Koottu...

Can be named a Kuzhambu....

Must be made with Green brinjals only. 

Ingredients

Green brinjals - 4

Curry leaves - a few

Rice flour - 1 tsp

Salt to taste

To season

Cooking oil - 3 tbsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/main dish/side dish

Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3

Brinjals washed and drained in a colander and chopped into small cubes

Rice flour mixed with some water and kept ready

Pressure pan heated, hing and turmeric powders, mustard seeds and slit green chillies seasoned

Then the cubed brinjals along with curry leaves added and sauteed.

Salt to taste added

Water poured to immersing level

Rice flour water added

and mixed well, cooked for 2 whistles

Let the pressure release naturally, then after opening, looks like this

Serve this simple and yummy dish with any South Indian menu..we can mix rice with it and eat, or to rasam saadham, we can eat it as a side...however you eat it, it is amazingly yummy!!!

This post first appeared in www.malpatskitchen.com

ORIGINAL CHUTNEY SANDWICH, how to make soft and flavorful chutney sandwiches

 I learnt this simple Chutney Sandwich when my kids were in Kinder Garten, was eating this for the first time, at once learnt it from this friend, which my kids used to enjoy. These go well along with soups, and the most ideal to be packed for travel.

I had forgotten this all the while, thanks to my daughter for her gentle reminder......I was into making Green chutney with Onions, Green chutney without Onions, Sweet and spicy chutney etc etc...but had totally forgotten this simple fellow......

finally made this and whoa!!whoa!!! Nothing to beat this in taste...all ingredients available at home...nothing exotic...really amazing chutney this is!!!

And for this, I have used White Bread only, because the slices not only look white and beautiful but are very soft too!

Ingredients

White bread slices - as needed

Amul butter - as needed

Tomato slices - as needed

For the chutney

Fresh grated coconut - 1 cup

Coriander leaves - 1 cup

Mint leaves - 1 cup

Green chillies - 3 - 4

Ginger - a small piece

Salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner/travel

Prep time: 10 mts; Cooking time: Nil

Yields a small bowl of chutneys, roughly 30-32 triangle sandwiches can be made

 Mint, Coriander leaves, Green chillies and ginger washed and drained

Fresh coconut taken in a blender jar

Mint, coriander, ginger and green chillies added, with salt to taste

Chutney ground...mouth watering!!!😆😆😆

Edges trimmed for the bread slices, also tomatoes sliced thinly

Amul butter spread lavishly on slices

Now, the yummy chutney spread too

Tomato slices arranged on slices in the top row (we can use cucumber slices, thin Onion slices or sliced cooked potato slices. Choice is ours)

Now, closed with the slices in the lower row

Cut into triangles, served with Yellow pumpkin-Sweet potato soup.

This post first appeared in www.malpatskitchen.com

  

SAATVIK TOMATO KUZHAMBU, how to make a tomato side dish sans onion and garlic

 This recipe used to be made by a family friend, during my childhood days...

all these days, I had forgotten this yummy side dish, which can be prepared even on Vrat and festival days since this has no Onions and garlic...but nobody knows from where it derives its flavor and 'ruchi".....

Can be served with Dosa varieties and all Tiffin varieties

Ingredients

Tomatoes - 4-5

Chilli powder - 1/2  tsp

Jaggery powder - 1 tsp

Besan flour - 1 tsp, diluted in water

Salt to taste

Coriander leaves for garnishing

To season

Cooking oil - 3 tbsps

Turmeric powder - 1/2 tsp

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Curry leaves - a few

Slit green chillies - 3

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3

Pressure pan heated, turmeric powder, hing powder, mustard and jeera seasoned

Then curry leaves, slit green chillies and chopped tomatoes added ........

and sauteed

Jaggery (can add brown sugar too), chilli powder and salt added

water poured to immersing level

Diluted besan added

Lid closed and pressure cooked for 3-4 whistles, after the pressure releases, opened.

Serve with any tiffin variety!!!

Served with Ven pongal!!

This post first appeared in www.malpatskitchen.com

POTATO YELLOW PODIMAS, how to make a yellow colored potato curry

This is another version of Potato curry, at times, served in TamBrahm weddings.... and since no onion or garlic is there, we can call it a Satvik curry, which we can prepare on any festival day. On a festival or ritual day, we can have it as a side for rotis too!

My other potato curry varieties:

1. 2 - in - 1 spicy potato curry

2. Potato white podimas

3. Fresh masala potato curry

4. Spicy potato podimas

5. Potato roast

Ingredients

Potatoes - 5, mid sized, pressure cooked, peeled, cooled and crumbled

Lemon juice - 1 tbsp

Salt to taste

Grated coconut - 3 tsps

To season

Gingely/cooking oil - 3 tsps

Hing powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1 tsp

Broken urad - 1 1/2 tsps

Green chillies - 3-4, chopped

Ginger - a small piece, chopped

Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/dinner/side

Prep time: 10 mts; Cooking time: 20mts

Serves 2-3 

Potatoes pressure cooked, peeled and let to cool down

Then crumbled

Pan heated with oil, hing powder and turmeric powder added

Mustard seeds and broken urad added

Now, curry leaves, ginger and green chillies

Salt to taste and coconut added

Mixed well and lemon juice added

Mixed again

Serve hot-hot with a nice sambar or rasam...will taste heavenly!!!

This post first appeared in www.malpatskitchen.com

STREET STYLE PAN COOKED PIZZAS, how to make quick & easy pan cooked pizzas

 PIZZAS.........

It's everybody's favorite...be it a kid or a grandma or grandpa....

But it is not pocket friendly....

Quite expensive!!!

Everyone cannot definitely afford to buy and eat Pizza....

Everyone will not have a baking Oven too....

So, here's a solution for all these....

Cost effective, quick, easy but never the less tasty PIZZAS.....

Was, with an open mouth, watching on Food network, the way these Street style pizzas are made in Mumbai.....

Thought of sharing with you all....

Ingredients

Pizza base - 3 numbers

Green chutney - 1 cup (green chutney with onion or without)

Tomato ketchup - a small cup

Onions - 2, finely chopped

Tomatoes - 4, finely chopped

Green bell peppers - 2, finely chopped

Grated cheese, as required

Recipe cuisine: North Indian, street style; Category: Lunch/dinner/starter

Prep time: 15 mts; Cooking time: 5-7 mts; 

Serves 3

The above mentioned veggies chopped fine

and mixed well

the necessary things in array

Pan heated, kept on low flames, and first the base is flipped both sides, heated well..

till the color of the base very slightly changes

Now, kept on a plate, and green chutney spread nicely

Now, tomato ketchup is spread over green chutney

Then the vegetable mixture spread liberally

Topped with grated cheese

Microwaved for 50 seconds, so that the cheese will melt a bit

Then kept in a hot pan, flames on the lowest, and cooked till the cheese melts fully. For me, it took less than 5-6 minutes

This is how it is!!! what more do we want???

Notes

*Pizza can be cut into bite sized bits and served as yum yum starters!!

This post first appeared in www.malpatskitchen.com