Sivangi Pulusu / baby brinjals in tamarind sauce :)

Sivangi Pulusu / Brinjal Pulusu       
                     

Sivangi Pulusu


Ingredients:

1.Brinjals(small) – 8
2.*Menthi powder – 4tsp
3.Sugar – 3tsp
4.Ghee – 2tsp
For the gravy:
1.Tamarind pulp – 4 tsp
2.Tomato puree – 2tsp
3.Besan – 1tsp (for thickening the gravy)

For seasoning/tampering:
1.Mustard seeds – 2tsp
2.Hing – pinch
3.Curry leaves- few
*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be  used for other vegetables like brinjal,bottle gourd & capsicum too.
•Menthulu – 1tsp
•Chana dal – 1tsp
•Urad dal – 1tsp
•Cumin seeds – 1tsp
•Mustard seeds – 1tsp
•Coriander  seeds – 1tsp
•Red chillies – 4
•Oil – 1
Roast and dry grind all the above ingredients for Menthi powder.

Method:
•Wash and cut the stems of the brinjals.Then slit them from both the sides.
•Take menthigunda,salt,ghee and sugar and form a paste.
•Fill this paste in the slits of the brinjals.
•Then shallow fry them in oil till they are half cooked and keep them aside.
•In another pan take the tamarind paste and  add 3 cups of water and tomato puree.
•Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
•Then add besan and boil for another 5 min. This consistency should be thick like sambar.
•Finally add the seasoning ingredients over the brinjals.


Now your Sivangi Pulusu is readyyy !!!!


Karjuram Bobbatlu / Karjuram Bhakshalu

Its Ugadhi, I planned to prepare some different dish...ofcourse to score more marks from my MIL ;)

Then came out This sweet and tempting bobbatlu.

Karjuram Bobbatlu / Karjuram Bhakshalu :


1. Karjuram/ dates - 1 cup ( seedless)

tempting isn't it ?

2. Maida - 2 cups

3. Salt  - a pinch
4. Oil   - 1/2 cup
5. Poppy seeds - 1 tblsp
6. Water - 1/2 cup
7. Milk  - 1 to 2 cups

Preparation:

1. Boil dates / karjuram with milk until they become so soft and absorb all the milk
2. let the dates cool.
3. Make a thick paste of dates  , roll the paste into lime sized balls and keep it aside.
4. Now Knead the Maida flour by adding required amount of water ( or oil).
   knead it such that once its pulled it should stretch and not break.
5. Leave the kneaded maida for half an hour
6. Divide the dough into marble sized balls
7. Now take a aluminium foil or some polythene cover ( milk packet covers cleaned nicely)
8. Apply small amount of oil to cover and roll out each ball into a small circle as roti with your hand.( Dip your fingers in oil and using them)
9. Keep a dates mixture ball ( step 3) in the middle and cover it by bringing the edges together.
10.Flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.
11.cook it on medium-low heat,applying liberal amounts of ghee, till goldish brown on both sides
12.Sprinkle some poppy seeds on each side, keep on the griddle for few more minutes and remove

Now the hot and tempting karjuram bobbatlu readyyy!!!

Rava Idli

Its hot heree...as summer is striking so badd  and its thursday as we fast a half day, we eat some light snack in place of rice and curry.
So thought of preparing roti ,but as it is already hot ,my husband made a small face saying, No Roti Plssss...

Humm got an idea prepared Rava idli,very fast yet very tasty and healthy dish.

Have a lookkkk

Rava Idli:

Rava Idli with karampodi and palli chutney

Ingredients

Rava: 1 cup (medium thickness)
Finely chopped green chillies: 2-3
Channa Dal: 1 tea spoon
Grated carrot: 3/4 cup ( optional)
Mustard seeds: 1/2 tea spoon

grated ginger : 2 spoons
Soda: 1/4 tea spoon
Ginger garlic paste: 1/2 tea spoon
Freshly grated coconut: 2 tbl spoon ( optional)
Coriander leaves: 2-3 strands
Yogurt or curd: 1 cup
Oil: 1-2 tbl spoon
Salt to taste

Preparation:
1.Heat the tawa and dry roast rava until its nice aroma strikes the kitchen.Then take out the rava into another bowl.
2.Now , Heat oil and add mustard seeds.
3.When they start popping,, green chillies, channa dal , add ginger paste and fry it.
4.Add salt, carrot, coriander leaves, coconut and stir it.
5.Turn off the stove and let the stuff cool.
6.Now take the rava bowl, add the curd , soda and mix well. Beat it like idli batter ( add some water if needed) .Also add grated ginger now.
7.then mix the above stuff ( step 5) to this rava and curd mixture.
8.Leave it for around 30 mins ( something like fermenting).
9.Smear the idli cups with a little oil or wet it with water. this will prevent the idlies from sticking to the surface
  and helps in easy clean-up. 
10.Steam for around 12-15 mins in pressure cooker or idli cooker (Just like the cooking time of normal idlies).

Serve hot.