Brinjal Roast

Brinjal Roast
This is a low calorie recipe as only little oil is used. Its advisable to use a non-stick pan for any roasting purposes as it will also help you consume little oil. Always keep the flame very low. Small regular brinjal can also be roasted in the same method.

Brinjal Roast

Serves : 2 

You will need :-

• Big Bartha Brinjal - 1
• Salt to taste
• Rice Flour - 1 tbsp
• Turmeric Powder - 1/4 tsp
• Red chilli powder to taste
• Oil - 3 tsp
• Non-stick pan and a suitable lid

Procedure :

1. Cut Brinjal into roundels
2. In a thali, put the rice flour, Turmeric Powder, red chilli powder, Salt and mix well.
3. Take each piece, rub them in the flour mixture and keep them aside for 15 minutes.
4. Heat a non-stick pan, arrange the pieces and apply oil in drops around them.
5. Keep the pan covered. Till it is cooked to tender and the side touching the pan is roasted. 
6. Flip and again, apply oil in drops around it, cover and cook till the other side is also done.

Yummy roasted brinjal is ready to be served with rice or chapathi.

Crocheted round doily

KADALA CURRY

 KADALA CURRY

The method i have given is the traditional way that is prepared in our home.

Ingridients  :

1. small black channa - 1 cup (soak overnight & pressure cook)
2. grated coconut  - 2 tbsp
3. Red chilli  - 2 or 3
4. Dhania - 1 tsp
5. jeera - 1/4 tsp
6. Small onion - 10 nos.
7. Big onion - 1 chopped
8. curry leaves - 1 sprig
9. mustard - 1 tsp
10. coconut oil - 1tbsp
11. Tamarind water - 1 tbsp or puree of one tomato
12. Salt to taste

This dish tastes better in coconut oil. 

Procedure :-

• Heat a kadai, dry roast, red chilli, dhania, jeera separately and transfer to same plate. 
• Now add grated coconut and roast till turns red & gives out good aroma. 
• Transfer to a plate. 
• Heat little coconut oil, saute small onions. transfer to coconut mixture. 
• cool this and grind together with the dry roasted masals to a nice paste by adding water.
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• Heat oil, add mustard seeds, when splutters, add chopped onion saute till translucent.
• If tomato is used, add it now and saute till raw smell goes.
• Then add the boiled channa, required salt, ground masala. cover & cook in low flame for 5 minutes till the masala get absorbed in chana. 
• Add curry leaves sprig and serve hot with puttu. 

This also goes well with plain rice, chapathi too.

Pazhampori

PAZHAMPORI

This is a snack from the state of Kerala made using 'Nendra Pazham' a specific big banana, fried in coconut oil,  which is speciality of Kerala. You can also call it Pazha Bajji.

Ingredients :

1. Big Banana (Nendra Pazham / bada kela) - 1
2. Madia - 2 tbsp
3. Rice flour- 1 tpsp
4. Turmeric powder - 2 pinch (natural colour)
5. Salt to taste
6. Sugar 1/2 tsp
7. water
8. Coconut Oil for frying

Pazhampori

Procedure :-

• Mix the flours, turmeric powder, salt and sugar. 
• By adding water, make a batter of thick consistency like a Dosa Batter.
• Slice the banana vertically.Dip it in the batter and fry in oil till the the crust becomes crispy and golden in colour. 
• Place them on an absorbent paper to remove excess oil and serve hot.