Brinjal/ Eggplant Masala

Hi! Here’s a tasty brinjal recipe!

This recipe is loved by kids as it has groundnuts. We use sesame seeds in this recipe which is one of the oldest condiment known. Sesame seeds are an excellent source of copper, a very good source of manganese, and a good source of magnesium, calcium, phosphorus, iron, zinc, molybdenum, and selenium.  This rich assortment of minerals makes it a very healthy ingredient. Happy cooking! Cheers!

Ingredients:

Brinjal - 250 gms

Onion - 1

Tomato - 1

Ginger - 1/2 inch

Garlic - 4

Raw Groundnuts - 1/4 cup

Coconut - 1/2 cup

Seasame seeds  - 1 tsp

Lime - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Garam masala - 1/4 tsp

Turmeric powder - 1/4 tsp

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Jeera - 1/2 tsp

Water - 1/4 cup

Coriander leafs for garnishing

Salt to taste

Method:

1.Take a heavy bottomed pan, heat it. And raw peanuts and roast for 5 minutes. Once all the nuts are split remove from the pan and let it cool

2. In the same pan add shredded coconut and roast till colour changes to light brown. Remove from the pan and let it cool

3. Now add sesame seeds to it, roast till it splutters

4. Grind ginger garlic with roasted groundnut, coconut and sesame seeds. Grind to a paste consistency.

5.  In a heavy bottomed pan heat oil and put mustard after it splutters add jeera

6.  Add onion and fry till it becomes transparent

7.  Add  ground paste and fry for 3- 5 minutes

 8. Add finely chopped tomato and mix well

9.  Now add all the masala, chilli powder, coriander powder, turmeric and Garam masala

10. Add brinjal and mix well. Add needed water and let the brinjal cook for 30 minutes

11. Finally add a spoon of lime juice and fresh chopped coriander leafs

Note:

1. Sesame seeds get burnt easily, so once the spluttering starts switch off the flame and stir till all the sesame seeds are roasted.

2. The ground paste gets stuck to the bottom of the vessel so it is recommended to use a heavy bottomed vessel/ non stick vessel. 

3. This masala is a very good compliment for roti/ chapathi/ rice.

 

Rava Payasam

Hi! Glad to share this quick and healthy sweet recipe! This is a traditional South Indian recipe made with rava and jaggery as main ingredients. 

Sugar can be used instead of jaggery as a sweetening agent. Jaggery cleanse your body, act as a digestive agent, sweeten your food in a healthy manner, and provide good amounts of mineral. So compared to sugar jaggery is healthier! Let's go for it! 

Happy Cooking! Cheers!

Ingredients:

Rava – 1/2 Cup

Water – 2 Cups

Jaggery  - 3/4 Cup

Milk - 1 Cup

Cardamom powder – ½ Tsp

Coconut – 1/2 Cup shredded

Ghee –  1 Tsp

Cashew & raisins – 10

Method of making "Rava Payasam" With stepwise pictures

1. Dry roast rava in a heavy bottom pan for 5 minutes or till you get the smell of roasted rava

2. Take 2 cups of water in a vessel and bring it to boil, add this to the roasted rava

3. Wait for 2 minutes or till the rava gets cooked completely

4. Add crushed jaggery to cooked rava and mix till all the jaggery pieces melts

5. Add 1 cup milk and mix it gently. Add 1/2 tsp of cardamom powder

6.Grind shredded coconut with water to a fine paste. Add this to the payasam

7. Switch off the flame. Roast cashew nuts and raisins in ghee and add to it 

Note:

1. Roast rava to sand consistency or till you get the smell of roasted rava. This is an important step. Nicely roasted rava gives a good texture to the payasam

2. Coconut milk can be substituted for coconut paste

3. Consistency can be thick or thin according to your wish. Adjust the amount of milk and water accordingly.