Baingan Bhartha

Ingredients:
Egg plant - 2
tomatoes - 3 (finely chopped)
cumin seeds - 1 spoon
oil - 5 spoons
ginger - 1 cube
garlic - 5 pods
green chilli - 5
turmeric powder - 1/2 tea spoon
red chilli powder - 1/4 table spoon
corriander powder - 1 table spoon
cumin powder - 1/4 table spoon
amsur powder - 1/2 table spoon (optional)
water - 2 cups (or as needed)
salt - 1 tablespoon (or as needed)

Preparation:
smoke  the egg plant by applying oil and grilling it in pre-heated oven for 20 minutes in 475 degree. (Instead of oven, even Tava or direct burner can be used to burn eggplant)
take it out and peel the burnt skin
slightly chop it into small pieces and keep it aside
splutter cumin seeds in oil in a pan
saute crushed ginger and garlic until color changes slightly
add green chillies and saute just once
add tomatoes and saute till its slightly cooked
Add turmeric powder, red chilli powder, corriander powder, cumin powder and salt
Pour water and let the ingredients boil for 5-10 minutes or until its cooked and raw smell goes off
Now add the eggplant, amsur powder and let it be in simmer for 3 mins

Delicious Punjabi Baingan Bhartha is ready to serve with Rice or Roti.

Servings:
8-10

Garlic Rasam

Ingredients:
Tamarind concentrate - 1/4 spoon or raw tamarind - 1/2 the size of Gooseberry
water - 1 bowl
Turmeric, Hing - 1/4 tea spoon
Salt - 1 and half spoon or as needed
Tomato - 1 (optional)
Rasam powder -  1 spoon
Garlic - 5 pods

Seasoning:
Ghee - 1 spoon
Mustard - 1 tea spoon
coriander leaves

Preparation:
Dilute tamarind in water
Add turmeric and hing and boil it for 5 mins
Roast garlic pods in in 1 spoon of ghee until raw smell goes off. Grind it and add in boiling tamarind water
cut tomato into large pieces and add it too
Add salt, Rasam powder and allow it to boil for another 5 mins
When it boils over, switch off the flame.
Temper Mustard in ghee and season it in rasam with coriander leaves

Medicinal value:
This helps to recover from cold and indigestion

Beans Paruppu Usili

Ingredients:
Beans - 1/2 kg

For Usili:
chana dal - 1/4 cup
thoor dhal - 1/4 cup
Cumin seeds - 1/2 spoon
hing - a pinch
Dry chilli - 2
Green chilli - 2
Salt - 1/2 spoon

Preparation:
Soak both the dal for 2 hours
clean it and grind with all ingredients given for usili. Let the dough be bit thick and coarse.
Make small patties and steam them in idli plates
Make finer chunks (or coarse powder) from steamed patties and shallow fry it with three spoons of oil for a min
Mix it well with separately cooked beans
season it with tempered mustard seeds

Variation:
Plantain (வாழக்காய்) or plantain flower (வாழைப்பூ) can be replaced for beans

Milagu Kuzhambu

Ingredients:

Tamarind - 1 small gooseberry size (or) tamarind concentrate - 1/4 spoon
Salt - 1.5 spoon

To Grind:
Peppercorn - 1/2 spoon
red chilli - 1
chana dal - 1/2 spoon
Urud Dal - 1/2 spoon
Coriander Seeds - 1/2 spoon
Curry leaves - 1 twig (optional)

To Temper:
Gingelly Oil - 2 spoon
Mustard - 1/2 spoon

Preparation:
Dilute tamarind with 1 bowl of water and boil it for 5 mins
Add a pinch of turmeric and hing
Slightly dry roast the ingredients given for grinding and grind it with small amount of water
Mix the paste with tamarind water and stir well without any lumps
Boil the kuzhambu for 10 mins and add tempered mustard

Rava Idli

Ingredients:

Rava / Sooji – 3 cups

Curd – 1^1/2 cup

Oil – 3 spoons

Mustard – 1 spoon

Channa dal – 1 spoon

Salt – 2 spoons

Cashew – 5 (optional)

Curry leaves – 1 twig (optional)

Preparation:

Temper Mustard and dal in fry pan. Add cashew and curry leaves for additional seasoning

Add sooji and fry until it slightly turns brown / rose colour

Take curd with salt in a bowl and add fried sooji to it

Mix the batter well and add water as needed to get Idli flour consistency

Keep it aside for 30 minutes to get soft fluffy batter

Apply ghee in Idli plates to prepare tasty hot Rava Idli

Servings:
20 Idlis

Onion Chutney

Ingredients:
Onion - 1 large
Garlic - 1 clove (optional)
Urud Dhaal - 1 spoon
Red chilli - 4 (or) chilli powder - 1/2 spoon
Oil - 2 spoons
Hing
Salt as needed

Preparation:
Heat oil in a fry pan and fry urud dhal until it turns golden brown.
Saute onion, garlic with chilli powder
Add salt and grind all the ingredients to paste
Temper Mustard seeds with Hing and add it to chutney

Chimichurri Sauce

This is a South American recipe primarily made with Parsley leaves. Here we use Coriander as variation.

Ingredients:
Coriander leaves - 2 cups
Salt - 1/2 teaspoon
Garlic - 1 clove
Oilve Oil - 4 spoons
Oregano - 1/2 spoon
Parsley leaves - 1/4 cup (optional)

Preparation:
Finely chop, coriander, parsley and Garlic
Blend all the ingredients with olive oil and the sauce is ready

Cheddar Cheese Dip

Ingredients:
Butter - 2 spoons
Maida / All purpose flour - 1 spoon
Milk - 1 cup
Grated Cheddar Cheese - 3 cups
Salt - 1/2 teaspoon

Preparation:
Heat butter in a pan. Saute the flour in it for sandy consistency.
Pour milk and stir continuously until there is no lump
Add cheese and allow the content to boil for 10 mins
Sprinkle salt
Stir the content then and there, until it comes to dip consistency

Devil Vegetable Fried Rice

This is a major dish in Asian Cuisine !!

Ingredients:
Rice - 2 cups
ginger-garlic paste - 1 spoon
tomato - 1 large
Chilli Powder - 1 spoon
Lime juice - 1 spoon
Butter - 1 spoon
Broccoli - 1 stem
carrot - 2
Onion - 1
Pepper - 1/2 teaspoon
Coriander leaves
Salt - As needed

Preparation:
cook the rice, place it in large bowl to cool it down and make it seperate.

Saute ginger-garlic paste until raw smell goes off
Add tomato puree and keep it in sim for 5 mins
Add chilli powder and salt as needed. Let the mix cook for another 10 mins. once done, add lime juice.

In another pan, heat butter, saute finely chopped onion.
Add vegetables and cook foor 5 mins.
Add salt and pepper
Mix the cooked vegetables with above prepared hot sauce, rice in low flame for 2 mins

Variation:
Basic fried rice: To prepare, avoid sauce in the above recipe.

Paruppu Rasam

Ingredients:
Tamarind concentrate - 1/4 spoon or raw tamarind - 1/2 the size of Gooseberry
water - 1 bowl
Turmeric, Hing - 1/4 tea spoon
Salt - 1 and half spoon or as needed
Tomato - 1 (optional)
Rasam powder - 2 spoons
Thoor Daal - 1/2 cup

Seasoning:
Ghee - 1 spoon
Mustard - 1 tea spoon
Curry leaves / coriander leaves

Preparation:
Dilute tamarind in water
Add turmeric and hing and boil it for 5 mins
cook daal in 2 cups of water. Once cooked, just extract the water and add it to tamrind water.
If you are using tomato, cut it into bigger pieces and add it to the boiling rasam
Add salt, Rasam powder and allow it to boil for another 5 mins
When it boils over, switch off the flame.
Temper Mustard in ghee and season it in rasam with curry / coriander leaves

Variation:
If this recipe is prepared without Daal broth, its called "Gottu Rasam". This is easy to make in just 5 mins, especially when you are hungry.

Welcome to Harin's Kitchen world !

Hi Friends,

This is just a first step to bring aroma of all Indian recipes to your kitchen...

Recipes from North, East, West & South, from Authentic Holy age to Contemporary era...........
Everything will be at your dining table Soon :P

As i am a vegetarian, my blog is full of vegetarian specials ;)

My main focus is to help amateur cooks who are away from home who do not know to cook but put in a place to cook to have daily bread like me.



This blog is dedicated to my bold and loving Grand ma and my dedicated, artistic, caring and beautiful Mom...