Monday, July 16, 2007

Elachi/Clove powder

Quick Tip: Freeze the elachi/clove in the freezer for about 10 mins and then grind them for a fresher smelling powder. The powder can be stored in air tight containers and used instantly for anything ranging from tea to kheer or biryani.

Bon App!

Brinjal Pachadi!

It might sound funny and not so tasty, but trust me, it can make even brinjal(aka Eggplant) haters slurp it up. Here is the trick to this tasty treat:
Brinjal (Eggplant) - small round type - 2 nos
Dhania Powder - 1 tsp
Jeera Powder - 1 tsp
Curry leaves - 4 leaves
Urad dhal - 1 tsp
Curd/Butter milk - 1 cup
Oil to fry them all
Salt to taste

Method of Preparation
1. Microwave the brinjals for about 4 mins. Check for the consistency. They should be soft and mashable
2. Take out of microwave, mash it
3. Add the dhania, jeera and curry leaves to the mash
4. Heat a little oil in a pan, splutter the urad dhal and add the mash and lightly fry the mix
5. After letting the mash up cool, add the mash to the cup of curd/buttermilk.
6. Add salt to taste
I have this recipe for the small brinjals. You can alternatively grill the bigger brinjal and mash it with or without the skin. Let me know how it went!
Bon App!