“Look at all the life in this," she said. "Every pip could become a tree, and every tree could bear another hundred fruits and every fruit could bear another hundred trees. And so on to infinity."I picked the picks from my tongue with my fingers."Just imagine," she said. "If every seed grew, there'd be no room in the world for anything but pomegranate trees.” ― David Almond, skellig

Pomegranate or ''Punica granactum''  This is categorised as a berry actually!! This fruit when opened you would be amazed to see ruby red pearl-like seeds.   This ruby red jewel is used for medicinal purposes, the fruit is beautifully encased with sometimes pale pink or ruby red seeds held in place by bitter tasting ( I don't think it's too bitter) creamy yellow membrane.

Chutney or Chatney or Chatni is a kind of sauce which is very popular in India.  India has a diversified cuisine as you all know, each region/state has its own variation.  I am talking about the south Indian cuisine right now.  Chutney is an essential part of south Indian cuisine, There are two types of chutneys.  In south India, people use chutney as an accompaniment in their every day Breakfast Recipes with Dosa, Idli, Upma, Rotti, Puris etc.., In Tamilnadu, Chutney is made with lentils and is called Thogayal or Thuvayal this is usually eaten with rice and is served in a combo with different recipes. I could give you a combo try it out and you will love it venthya kuzhambu, Keerai Masiyal and any kind of Thogayal.  Thogayal is made with different ingredients and veggies I have a few on my site you can try it out.

In the western side of the Globe, people make chutneys with fruits, veggies and is usually made with Vinegar and Brown sugar for a longer shelf life.  They also use them as an accompaniment with their main dishes and also to go with their sandwiches.

Print

Pomogranate Chutney

This pomegranate chutney is spicy and tangy it very delicious.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Ingredients

• 1 Cup Pomegranate seeds
• 1/2 cup Pith (skin between the seeds)
• 3 Green chillies
• 1/2" ginger
• 1/3 cup Chutney / Dhaira Dal
• 1/2 cup Loosely packed coconut
• 7 sprigs coriander leaves
• 1/2 tsp salt

Seasoning

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1 sprig curry leaves

Instructions

• Take pomegranates (depending on the size) as I have said I have used 1 cup of pomegranate seeds. I have removed the skin around the seeds, wash the skin and keep it aside. In a wok heat, a tsp of oil add green chillies and chopped ginger and then washed and kept skin of the pomegranate and cook it for a few minutes. Add chopped coriander stalks and leaves and fry for a minute.
  
• Once done with the frying switch off the stove. Once cool Grind all of them with pomegrante seeds, coconut, chutney Dal and salt with a flake of tamarind. Use water as required to make it into chutney consistency.

The post Pomegranate Chutney - Indian chutney recipes appeared first on My Veg Fare.

Paneer is made with milk, it is easy to make your own paneer it is like cottage cheese, you can get it in shops in blocks or cubes.., I love paneer only in sweet dishes like Rasgulla, sandesh and many more Bengali sweets which are my all time favourite,  rather than the curries and Gravies.

My kids don't like Paneer at all even if you use them in spicy gravies or Curries, That is why you don't see lot of paneer recipes in my blog, especially my son, doesn't like it at all, Like me they also love to eat paneer only in Sweets :), Just like Momma.....
When Kalyani announced this month's Magic Mingle # 5 challenge it was Paneer and mint, the first thought was let me dish out some pulav, Once I made pulav which is still in my draft and my son kept mumbling over it, My H loves paneer, that is why now and then I make it.  But then I made some parathas which I will post soon, Before the parathas I made this curry, and to my astonishment, my twin girl loved it very much and even my son the curry was so tasty, totally it was only Kadai full, I made little so I don't have to eat it lunch, brunch and dinner if my kids don't like it.., But, to my surprise, it was all gone.., by the end of the day I can say I am going to make this again...
Hope you all like it and tell me how it turned out...., if you make it 🙂

PANEER BHENDI IN MINTY MASALA CURRY

INGREDIENTS:
15 Bhendi / Lady's finger Small ones
1 Large Onion
1 tsp Ginger - Garlic paste

1 Tomatoes or 2 small tomatoes
1/2 Cup Paneer Cut into small cubes
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1 tsp Chilli powder
1/4 tsp Amchur powder
1 and 1/4 tsp Salt
1/2 tsp mustard seeds
Oil

To Marinate:

2 Fist ful ( 4 Sprigs ) Mint / Pudina Leaves
1 fist ful ( 4 sprigs) Coriander leaves
1 Green Chilli

METHOD:
First of all Cut the cubed Paneer into still smaller pieces ( like four pieces ), then wash and grind the ingredients under marinate, add a tbsp of water if it doesn't grind then add this to the cut cubes, mix well and leave it at least for 1/2 an hour, or until you need it.
Next wash and wipe or dry Bhendis or Lady's Finger with a cloth, you have to do this so when you fry them they will not have that sliminess in them. Then cut the top and bottom of the bhendi's these days I just cut the top only and use the tail end of it too.., you can try if you like it or you can cut that end too. Then cut the Bhendi's into 1/4'' pieces and keep them aside.
Chop Onions and tomatoes and keep them ready.

Take a deep pan /or wok add 2 tbsp oil, fry these bhendis until they are soft and slightly crisp around and keep aside.
Then again add an other 2 tbsp of oil fry the marinated Paneer until they turn slightly reddish in colour, to this add a bit of salt and fry them and keep aside.

In the same wok / Pan add a 2 tbsp of oil when hot add mustard seeds when they splutter add Ginger-Garlic paste then add finely chopped Onions fry them until they are transparent then add finely chopped tomatoes fry them until they become soft, do all this in a low flame, so they don't get burnt.
Once they are done add the dry masala powders fry them for a minute, then add Bhendi and Paneer and mix  them well add a cup of water or a little more if you like it a bit more in a gravy consistency.
Close the lid and keep it in a low flame for few more minutes which helps in absorbing the masala into them.
Garnish with chopped coriander leaves and serve it with Chapatis, pulkas or rice.

Tips:
Be careful if you add too much water then dissolve 1/2 tbsp of corn flour in 1 or 2 tbps of water and add it to the gravy, this helps in thickening the gravy.
Use the Dry masala ingredients to your taste, as they might be different from what I use. like my green chilli is too spicy so I have just used one, and even my chilli powder is too spicy so I have just used one tsp so, use it according to your liking.

Sending this to Magic Mingle #5

The post Paneer Bhendi in Minty Masala Curry / Mint Flavoured Curry with Lady's Finger and Cottage Cheese cubes appeared first on My Veg Fare.

Blogging Marathon is such an addiction, after regular posting suddenly with problems I was unable to post for 3 days, but this is such an addiction which you don't want to leave and Valli our hostess is such a gem of a person who is been kind enough to understand and allow me to do it with leisure after my problems get solved, but I couldn't stop myself from doing so. As this is a commitment which I have agreed and I need to do this as quickly as possible. As of today my Group 2 is going to start with my first post today :), so I have planned to do it by tonight, so this will be my 2nd post of the day and stay tuned in for 2 more posts!!.
In India you can different varities of Green leaves which are nutritious and used for its so many medicinal values, as India is famous for its Ayurvedic medicine, The root of Ayurvedic medicine is using natural ingredients found in the Nature, as the trees, leaves, fruits, nuts, roots, bark etc.., totally everything is used from lot of things found naturally by our mother earth.
In olden days our ancestors always had a very particular method of eating food, which I think most of the Indians that too specially our bloggers who love food, basically who try to cook and bake good food healthy and nutritious food understand the importance our ancestors applied in their food habits in everyday cooking.., One such recipe is Agathi Keerai/ also called Aathi keerai is called Humming bird tree in English, The Botanical name for this tree is Sesbania Grandiflora tree, check out wiki for more information.
This tree has got a number of medicinal properties which is used in our traditional ayurvedic and other traditional medicines.
This Dry curry is usually made on Dhuvadeshi day that is after the Ekadasi day which is an auspicious day dedicated to Lord Vishnu on the eleventh day of Lunar fortnight. The Dhuvadeshi day which falls on the 12th day that is the next day after Ekadasi, in the month of Marghzi month according to tamil calender.
The devotees who absorb Ekadasi by fasting the whole day, will prepare a very tailored food the next day, This is one such recipe prepared on that day, we usually make..
Mor kohambu, Agathi keerai poriyal, Poricha sathamadhu, Nelli kaayi pachadi, Rice, Paruppu, Moong dal payasam, etc..,
This Keerai/green leaves is a bitter to taste, but it is very good for health.

Check out this website which tells you more about these Leaves, http://www.indusladies.com/forums/indian-diet-and-nutrition/29499-agathi-keerai-and-its-benefits.html, tells you more about it benefits.

courtesy Google

AGATHI KEERAI PORIYAL/ AGASE SOPPU PALYA
INGREDIENTS:
1 Bunch of Agathi soppu/keerai
1/2 cup Tuvar Dal
1/4 cup fresh coconut
salt to taste
A pinch of Asafoetida
1/2 tsp Turmeric

Seasoning:
1 tbsp Oil
1 tsp Urad dal
1 tsp Channa dal
4 Red chilies
1 tbsp curry leaves ( 1 stalk)

METHOD:
Pick out the leaves, wash and keep aside.
In a low flame, cook Tuvar dal in a pressure cooker,  with 1 cup of water. Don't over cook it, it should not become mushy, this should be done as if you can break it into 4 pieces.
Chop the leaves and keep aside.
In a pan heat tbsp of oil, once it is hot reduce the flame add mustard seeds once they splutter add channa dal, urad dal, chilies and curry leaves (chop it finely so kids will never know and eat it too!).
Add chopped Agathi leaves sprinkle water and cook it well until cooked, sprinkling water now and then.
Dissolve Asafoetida in a tbsp of water and sprinkle it.
Once they are well cooked and cooked Tuvar dal, mix well, add salt as required.
The curry should become dry, add freshly grated coconut mix well.
Serve it with Mor kolumbu or with poricha santhambdhu.

I would love to send this to
WTML of Gayatri's hosted by Rasi of Vegetarian food and me.
MLLA # 46, started and hosted by The well seasoned cook - Susan
Chef mirelle's Coconut event
sara's event started by kalyani - Kitchen chronicles - Heirloom recipes
Healthy diet - side dishes by vardhini of Cook's joy

This is 6th day post for Blogging marathon... c u soon with an other recipe....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Agathi Keerai poriyal/ Agase soppu Palya with Toor dal (Tuvar Dal) appeared first on My Veg Fare.

Hi everybody this is my first post of the day, Hope everybody is doing well, You know I have joined Blogging Marathon of Srivalli's, from last month, I put myself into this so I could be more regular in my posting, still I am unable to sort out and be more organised.  Children are back to school and that would give me more time I think!. This is the 15th edition of Blogging Marathon, and this time I have choosen to do Chutneys, Spice Powders and Dry Saute's.

CARROT AND MINT CHUTNEY/THOGAIYAL 





INGREDIENTS
190 gms carrot (after peel, with peel 243 gms)
2 tbsp Channa dal
1 tbsp Urad dal
1/4 tsp Coriander seeds
2 flakes of Tamarind
4 to 5 Green chillies
4 sprigs of Mint leaves
4 sprigs of Coriander leaves
25 gms Coconut
A pinch of Hing/Asafoetida
1 and 1/4 tsp salt
1 tsp of oil
1/2 cup water

SEASONING:
1 tsp of oil
1/2 tsp of mustard seeds
3 to 4 curry leaves

METHOD
Wash and peel the carrots and grate them, cook them in 1/2 cup of water in a low flame with a covered lid. Check it now and then you don't want the water getting completely evaporated (may be it takes around 10 minutes). They become soft.
Pour these cooked grated carrots on to a strainer with a bowl below so that you don't throw away the water. Reserve the water.
pick out the leaves from the mint and chop the coriander twigs with the stalk and keep aside.
Meanwhile heat a pan with a tsp of oil, add channa dal, urad dal, chopped green chilies and tamarind and saute them for a while in a medium flame for few minutes until the dals change colour to golden brown.
Now to this add the mint and coriander leaves and saute for 1 or 2 minutes just they wilt a little bit.
Take the ingredients out of the pan and put them on to a plate, so that they cool down to run them in the mixie.
Put the above Ingredients into the mixie with Hing and grind to a nearly fine powder, to this now add grated coconut, salt and cooked carrots, and run the mixie again ( it won't grind so first mix well and with going back and forth on the number one speed so that it is grinded )
Then start adding the reserved water a tbsp at a time to Grind it completely.
Then heat a small pan add oil, mustard seeds when they splutter add curry leaves and pour it on to the chutney. Serve it and enjoy.

If you grind it into a coarse paste it becomes Thogaiyal which can be mixed with Rice to eat.
If you add more water and you can make it into chutney consistency and can served with Idlis, Dosas and chapatis or any way you want to use it.

I am also linking this to
sravs spring seasonal food
Chef Mireillie's coconut event 
EP series - Mint  and Coriander
Healthy Diet vegetarian side dishes - vardhini's started by Priya

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Carrot & Mint Chutney/Thogayal appeared first on My Veg Fare.

 Hi everybody,  this is particularly my favourite recipe, this recipe brings me my childhood days, my school mate /dosth, my school days, etc.., This recipe is by my friend's mom, hope she sees this recipe and recalls the days we used to spend together.

As I told she was my classmate and our friendship goes so long back, say from nursery!, after marriage, we had lost connection with each other, the only thing I knew was I had been to her new house, when we left college, and never went to see her at all after that, That area where her new house was not very well developed and I had a very vague memory of her house, funnily when my marriage got fixed I wanted to invite her to my wedding, but when I went so confidently that I would track her house down, I was amazed how the area had developed, well people living in Bangalore know about this I don't have to say much right ?, Now after coming her I get scared that I might not recognize lot of places when I go back, so coming back to my story, I walked up and down 2 to 3 roads, and finally zeroed it to one road, now I had to find the house, I kind of had a very vague memory, even though it was changed a bit I just went knocked on the door keeping my fingers crossed, that hopefully I will see a familiar face. To my surprise, her mom opened the door, O' my goodness, I was so delighted, chattered away so much right on the door step, even she was so excited, I would like to remember that during my 10th standard exams, my parents moved to a different area, so they left in my aunt's house, as both of lived as neighbours and B's house was down the road, so nearing exam time, three of us used to do combined studies and I used to sleep in her place most of the time, bless her and her mom they were so sweet, I can never forget those days, so we got back together again, but circumstances changed and again I lost track of her, again after 5 to 6 years I met her again, she used to come in my dreams and I thought I had to see her, we met again and now we are in touch with each other, as we now know our permanent bases :).., Remember B this is for you and your mom..,
Coming to the recipe, she served me this once, and I just got hooked to it.., love it and would love to share it...
This is a very easy peasy recipe, Here I get two kind of citrus fruit - Lemon and Lime, In India we use Limes to make our pickles, Here I have used Lime as you guessed that I made pickle recently and I was left with 6 Lime peels, don't wonder why would I be left with 6 Lime peels, If you check this recipe of mine on how I make pickles you would know why ?.
Anyways I will tell you why ?, just to get more juice in my pickles I squeeze an extra of 6 to 7 Lime Juices into my marinating Pickling Jar, this way, pickle get more juice and not water which has longer shelf life and I don't have to use too much oil :).
So, everytime I make pickle and left over with the peels, this is what I turn it into.., why waste the peel right ?.., Let's see how I make it into a lovely Thokku or spicy paste.., which goes well with rice and tsp of oil - Lemon chadam (rice), nice with chapatis, Dosas etc.., well you can use it however you want..., Here is how I make it.., Hope fully this is how she makes it, I hope B will come back to me.., if for any corrections..

LEMON / LIME PEEL THOKKU OR SPICY PASTE

INGREDIENTS:
Recipe source: sudha aunty
6 Lemon Peel (see notes)*
3 tbsp of oil
1 to 2 tbsp Chilli Powder*
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
1/4 tsp Asafoetida/Hing
1 Cup water
2 tsp Salt

SEASONING:
1tbsp of oil
1 tsp mustard seeds

METHOD:
*Squeeze the juice out of the Limes as shown in my click (not a good one), hope fully you can understand, if you want you can keep the pith with it, I use every thing once I squeeze the juice out of it, then cut them into bits and added the amount of water I have used here, use water accordingly as how much peel you use an one inch extra level of water of from the peel would be sufficient I suppose.

Take the chopped peel and water in a bowl and cook it in a low flame, until they well cooked
Once the Lime is cooled grind it in a mixie ( I use Indian mixie / Processor) to a smooth paste
well, not all of them will be become smooth paste you might find little chunks so that's alright not to worry.
In a Kadai or deep wok fry in a low flame,  mustard seeds and fenugreek seeds separately without oil.
Mustard seeds change colour a bit of whitish you would know as its starts spluttering making noises, frying them in low flame ensures perfect roasting and smells wonderfully.
Next fry fenugreek seeds again in low flame, be extra sure not to fry it into dark brown colour as it will spoil the taste of the end product and gives a tart taste, fry these fenugreek seeds to golden yellow/brown in colour.
You need a small jared mixie to blend these spices, blend these spices together with Asafoetida/Hing, when cool,  into a fine powder.
I have mentioned using Chilli powder*, you can use dried chillies if you want, then you must fry this in a wok, using a one or two drops of oil other wise you might feel irritation in your throat as it gives a strong smell.

I have used Chilli powder, use chilli powder according to your taste and the kind of chilli powder you are using and how spicy you like it, do not use it directly you need to fry this in the wok, Once you roasted the seeds, switch of the flame and fry chilli powder for 2 to three minutes, that's it done.
In the same wok heat 1 tbsp of oil, add mustard seeds, they start spluttering, add curry leaves sought for a minutes, Keep the flame low, add the ground Lime paste into it mix well and allow it cook for 2 to 3 minutes, any moisture content should just evaporate during this process.
Keep stirring now and then, careful that it doesn't stick then add the powders and salt as required mix well and add the rest of the oil, combine them well together and allow it to cook for further 10 to 12 minutes, you can see that the oil starts floating soon enough.
Now your Thokku is ready to enjoy....

I am sending this to Gayatri's walk through memory lane event....

The post Lemon or Lime Peel Thokku / Spicy Paste appeared first on My Veg Fare.

STUFFED SMALL BRINJALS / THUMBIDA BADANEKAAYI / BARWA BAINGAN

INGREDIENTS:
For the Curry:
16 Small Brinjals
Few Curry Leaves (2 to 3 sprigs)
1/4 Cup or 5 tbsp of Oil
1 tsp of Mustard seeds
1/2 tsp of Turmeric powder
Marble size Jaggery (optional)
20 gms/size of Marble/ 5 to 6 Flakes of Tamarind
Few Coriander Leaves to Garnish (5 to 6 stalks)
2 Medium sized Onions
4 to 5 Garlic Pods
Salt as Required

For the Masala Powder :
1 Cup Coriander seeds
1 tbsp Urad dal
1-1/2 tsp Bengal gram Dal
1/4 tsp Fenugreek seeds
1-1/2 tsp Cumin seeds
1/2 tsp Poppy seeds
1/2 tsp Pepper corns
1/2 tsp Mustard seeds
2 Sticks (1'' Pieces) Cinnamon sticks
4 Cloves
3 to 4 Marati Moggu
1/4 tsp Asafoetida/Hing
1-1/2 tbsp of White Till seeds
1-1/2 tbsp of Uchellu / niger seeds
60 gms / more than 1/4 cup of Dry Copra
1/4 Cup Peanuts/Ground nuts
6 - 5 Guntur -Badgi Dry Red Chillies

METHOD:
First of all soak around 20gms/size of marble/5 to 6 Flakes of Tamarind in 1 cup of hot water
In a tsp of oil add Fenugreek first, when it turns golden brown in colour, add cinnamon sticks, Marati Moggu, cloves and fry for a minute, then add Mustard seeds, pepper corns, Dry Red Chillies and cumin fry for a minute when they smell very nice, and the cumin turns golden in colour, then take all of them out in a plate, now add Channa dal fry with a drop of oil until it changes colour take it out, then another tiny bit of oil and fry Urad dal until it changes colour take it out, then add another tiny bit of oil add Coriander seeds and fry until they change colour to golden colour, Leave them on the plate until they cool down. (you can also fry the dals and coriander seeds together with the other ingredients one by  one)
In the same wok fry ground nuts nicely until it changes colour, may be 5 minutes to 7 minutes, the skin starts peeling off, take it out and allow it cool.
Then fry both the Till seeds  separately (White and Niger seeds) until they start popping or spluttering out, take these out on to a plate to cool
Grate the Dry Copra/ Coconut fry just for a minute and keep it aside to cool.
Rubbing in both palms remove the skin and the small nodes in the Ground nuts and Grind just the two parts of the nuts and powder and keep aside.
Once they are all cool Grind the dals first into a smooth powder then to this add the Till seeds and the Dry Coconut/Copra and make the powder.
Now your Masala powder is ready. This powder can be stored in an Air tight container. when ever you want to make this gravy, Vegetable bath, or any dry curry with any other vegetables which might go well with the masala, Gojjus or you can even use it for sambhar (omitting adding of til seeds).

Once the Masala is ready now the process is easy.
Here I did a little variation, actually I did not grinded both the coconuts into a smooth paste rather than using the Dry copra to make the masala powder as I intended to use all the powder immediately and I did not keep it for any storing.
Take the 2 Onions and Garlic pods and grind them into a smooth paste.
In a bowl take the Masala powder, Ground nut powder, Onion - Garlic paste, and Coconut paste mix all this together with 1 tbsp of salt.
Slit open the Brinjals as shown and fill up them with masala powder and keep it ready. you will be left with some masala powder paste as well.

Take a large pan/ wok heat 1/4 cup of oil to this add mustard seeds, when they splutter add turmeric powder and slide in the filled Brinjals and curry leaves into the pan and saute them carefully for 2 minutes until all the brinjals are coated with oil.
You will be left with some masala powder paste, to this add nicely squeezed Tamarind water to this remaining paste, mix well together  add this to the Pan as shown in the picture add another 2 to 3 cups of water depending on how gravy you want your subzi to be and also adjust the salt, remember you have already added some to the powder paste while filling the Brinjals, Cover and cook for about 20 to 25 minutes in a low flame, just check now and then and turn them around slowly, so that they don't get squished and dry up, if it dries up add a bit of water.

But, usually it cooks well in that flame and the gravy thickens too, chop few fresh coriander leaves and Garnish and serve hot with Roti, Naan, pulkas or chapatis.
Here is an other click of my Badanekaayi Yennagai..

will write about Jolada rotti soon....

Variation: If you cannot get Tamarind you can substitute it with 2 small Tomatoes.
Do not forget to adjust salt and Red chillies to your taste, as chillies usually differ.

I am sending this to Kavita's Healing food - Egg plant event , started by Siri.
Hope you enjoy making it as we did.. Have a good day... take care... bye..... c u soon.....

The post Stuffed Small Brinjals North Karnataka Style/ Thumbida Badanekaayi/ Barwa Baingan appeared first on My Veg Fare.

BLACK CHANNA/KADALE KAALU USLI/ USAL/ STIR-FRY

INGREDIENTS:
1 Cup Black Channa/Kadale Kaalu/ Kaala Channa/ Black Garbanzo Beans
10 to 12 Sprigs of Coriander leaves
1/4 tsp of Asafoetida
3 to 4 Green Chillies
1'' Ginger piece
1/4 Cup Coconut
2 tbsp of Quinoa Powdered
Salt to taste

SEASONING:
2 To 3 Tbsp of Oil
few curry  leaves
1 tsp Mustard seeds

METHOD:
First of all Soak Black Channa  Previous night, as it needs at least 12 to 15 hours of Soaking time ( A tip my sister gave me was soak all these kind of Beans with a pinch of Baking Soda, it makes the beans soft and in the morning you can wash it 2 to 3 times to get rid of Soda).
In India people don't like to use Soda in the cooking, as it was known as not good for health, well, these days I use it a lot because of baking, that too when you are trying out Eggless baking!
Any ways coming back to the recipe....
Fry Quinoa in a dry pan for few minutes like it starts to change colour and starts spluttering, remove it aside and allow it cool
Meanwhile cook Black Channa with a tsp of Salt in a pressure cooker upto 3 whistles which makes the beans quite soft using water (This water need have to be thrown out as it will have nutrients, you can use this to make Rasam, Sambhar, gravies or in any other way which it can be substituted for water), The water should be soaking level of the beans.
Once everything is cool, drain the water and store it for future use and keep aside.
In a mixie Grind coriander leaves, ginger, chillies, asafoetida and Fresh coconut to a consistency where everything is grinded properly add little bit water if required not too much.

Take a wok/pan heat oil when it is hot add Mustard seeds, when they splutter add curry leaves and the grinded masala and saute for 2 to 3 minutes, then add the cooked Black Channa or Kadale Kaalu to the wok and mix well with a little bit more salt (Remember that you have already used salt when cooking the beans). Once everything is well mixed add Powdered Quinoa mix well once again, close the lid and leave it for few minutes in a minimum flame, so the Beans observes all the Ingredients well, be careful that they don't stick to the pan/wok, sprinkle little water if so, that's it mix well and it is ready to serve now
Enjoy..
I would like to send this MLLA#31 started by Susan hosted by Simona of Briciole
I would also like to send this to CMT- KATHOL, Event hosted by Lakshmi of Taste of Mysore, brainchild of Jagruthi's.

The post Black Channa/Kadale Kaalu/Kaala Channa/Black Garbanzo Beans Stir-fry with Quinoa appeared first on My Veg Fare.

KUMBAKONAM KADAPPA

The post Kumbakonam kadappa (Potato Gravy from the city of Kumbakonam) appeared first on My Veg Fare.

BHINDI/OKRA STIR FRY

INGREDIENTS:
500 gms Bhindi/Okra
2 Tomatoes
2 Big Onions(1 cup)
2 sprig curry leaves
1 tbsp Chilli Powder
1 tsp Garam Masala Powder
1 tsp Amchur powder
1 tsp Turmeric powder
1 tsp Mustard seeds
3 tbsp of Oil
Salt as required

Grind to Powder:
Dry Ingredients:
1/2 tbsp Coriander seeds
1 tsp Cumin powder
1 clove
1/2'' Cinnamon stick
Dry fry all the above seeds and dry spices until they change colour and gives a nice aroma
2 tbsp of Anardana seeds
Dry Grind all the above Ingredients together

METHOD:
Wash and wipe the Okras clean, Remembering will not just wash away the dirt on them, it is best to use a cloth or a kitchen cloth to wipe it clean and wiping it clean also helps in stir-frying the Bhindis well, as the water content makes them gooey and will not hold them together and they might get mushed up :(.
Once they are cleaned, cut them into 2 to 2 1/2'' pieces, add the Garam masala powder, Amchur powder and leave it for kind of marinating until we need it.
Chop the tomatoes and onions, Heat 2 tbsp of Oil in  a Kadai/wok/Pan add mustard seeds, once they crackle up add chopped Onions and curry leaves and fry until they are transparent then add chopped Tomatoes Saute them until they are well cooked now add Turmeric powder and chilli powder and fry for few minutes.

Once they are well cooked add the Marinated Okras and fry them in a medium flame with another tbsp of oil in the middle of the process and saute them
Meanwhile Grind to powder all the Ingredients under that heading finely and keep aside, when the okras are still cooking.
Once the Okras are well done, add this powder and required quantity of salt, Saute for few more minutes and 5 to 10 minutes before switching of close the lid and leave the dry curry for few more minutes so the Masala powders are well absorbed in them.
Serve it with anything you prefer to eat it, I served it with my Mushroom parathas.
I am sending this to Priya's CWS event Guest hosted by me as CWS as - Pomegranate seeds.

Hope you all like my Bhindi Masala

The post Bhindi Masala or Okra Stir-fry with Anardana Seeds appeared first on My Veg Fare.

BHARWA BAINGAN

INGREDIENTS:
6 TO 7 Small Brinjals
7 to 8 medium sized Potatoes
3 tbsp of Roasted Bengal gram flour
3 tbsp Roasted peanut powder
2 tsp Coriander powder
1/4tsp cumin seeds
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1 and 1/2 tbsp Chilli powder
3 tbsp grated dessicated coconut
1 tsp Finely Chopped Garlic
1 tsp Amchur powder
1 tsp Sesame seeds
1 tsp Cumin powder
4 to 5 tbsp of oil
chopped coriander leaves to garnish
1 sprig of curry leaves
Salt as required

METHOD:
In a bowl mix all the powders cumin, asafoetida, coriander, turmeirc, peanut, bengal gram flour, coconut, amchur, garlic, sesame seeds mix everything together and keep aside with a little bit of salt.
Take the potatoes, peel them cut into nice big chunks and boil them in a bowl, with a pinch of salt, by the time you get the Brinjals ready the potatoes would have cooked.
Meanwhile wash the brinjals cut their heads of slit them into 4 not completely till the 3/4th of the vegetable so they stay intact, fill each one of them with ready mixture, I coated all the Brinjals with oil too... and set them aside.
Next take a wok heat 4 to 5 tbsp of oil add mustard seeds, cumin seeds, when they splutter and change colour add the stuffed brinjals slowly roast them and cover it with a lid add a sprig of curry leaves, Meanwhile your potatoes would be ready, drain out the liquid, then coat the left over mixture to the potatoes with a 2 tbsp of oil, and then add this with Brinjals in the wok, Now and then take out the cover and saute it carefully not to break the cooking cuties, add a one or two tsp of oil so they get roasted very well sprinkle a little bit of water while coating the potatoes, add a bit of salt (remember that you have already added salt while cooking potatoes and in the mixture fillling the Brinjals), When they get cooked well and the potatoes too get roasted well, it's well and done.

I am sending this to Flavours of Gujarat event hosted by simply sensational food.

The post Bharwa Baingan- A Gujarati cuisine appeared first on My Veg Fare.