Vankaya Vepudu - Brinjal Stir-Fry
Today I’m blogging yet another version of the classic brinjal stir fry, a slight variation from vankaya kothimira vepudu. In this recipe sliced brinjals have be shallow fried before combining them in a sauteed onion-spice base.
Just ensure that the tender brinjals are not bitter and the resultant stir fry is satisfying on the palate and makes a great side with white rice and sambar. I used the left over stir fry as a sandwich filling with wheat bread and believe me, it tastes real good.
Vankai Vepudu Recipe
Prep & Cooking: 30 mts
Serves: 3-4
Cuisine: Andhra
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1/4 kg purple brinjals, slice them into thin small slices
big pinch turmeric pwd
1 tbsp oil
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
3/4 tsp cumin seeds
12-15 curry leaves
Make a coarse paste:
2 small onions
3-4 green chillis (adjust)
3-4 garlic cloves
1″ ginger piece
2 tbsp coriander leaves
1 tbsp mint/pudina leaves (optional)
1 Heat half a tbsp of oil in a cooking vessel. Add the sliced brinjals and stir fry them till they are three-fourth cooked. Constantly stir fry to ensure they don’t burn or stick to the pan. Add salt and turmeric pwd and remove.
2 In the same pan, add the remaining oil. Add the mustard seeds and let them pop. Add cumin seeds and curry leaves and toss about for 8-10 seconds.
3 Add the ground paste and saute for 8-10 mts or till the rawness of onions disappears.
4 Add the stir fried brinjal pieces and combine well and let it simmer for 10 mts. Stir inbetween. Adjust salt.
5 Garnish with fresh coriander leaves and serve with hot rice.
Summer Coolers ~ Mexican Drink - Watermelon Agua Fresca
June 27th, 2007Ever since I saw a gorgeous looking watermelon drink on Nabeela’s blog, I have been wanting to try it. I googled to learn more about this Mexican street food fare and learnt that Agua Fresca literally means “fresh water” and also found a recipe here. The watermelon season is through here but I was fortunate to find a few at Spencer’s.
An absolutely chilled delightful lemon-flavored afternoon treat to the core! I served it along side a Mexican meal consisting of Mexican rice, corn chips, mango salsa and dumplings in baked beans sauce.
Watermelon Agua Fresca Recipe
Preparation: 10 mts, chilling time
Serves 4-5 persons
Cuisine: Mexican
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2 cups cubed and de-seeded chilled watermelon
1/2 cup chilled water
1 1/2 tbsp sugar (adjust according to the sweetness of watermelon)
1-2 tbsp lemon juice
mint leaves for garnish (optional)
1 Blend the above ingredients for 8-10 secs. If you want a smooth drink, strain. Garnish with mint leaves and serve chilled.
Sabudana Khichdi
June 25th, 2007When RCI - Maharastrian cuisine food blog event was announced, I knew instantly what I would prepare - Sabudana Khichidi, Maharastra’s breakfast delicacy. Preparing this dish got me all nostalgic and took me on a wonderful trip down memory lane, when I reminised my friend’s mother’s sabudana khichidi, one of my fondest food memories - the comforting flavors of a harmonious combination of sago and peanuts.
This khichidi is prepared from sago which is tapioca starch or cassava starch white granules, available in three sizes - small, medium and large. Very light and easy to digest, and is said to be good for diabetic patients.
Sabudana khichidi, a vrat ka khana (fasting food) and popular breakfast food, purely because of its simplicity and flavor. Softened medium sized sago pearls (sabudana/saggubiyyam/saboonari/javarisi) are combined with coarsely powdered roasted peanuts and sugar and constantly tossed in a seasoning of curry leaves, green chillis and cumin on a low heat. Potatoes are also added to enhance the flavor. Simple hearty food at its best that is flavorful and filling!
Sabhudana Khichidi Recipe
Preparation: 20 mts, standing time to soften sago - overnight
Serves 3-4 persons
Cuisine: Maharastrian
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1 cup sago (medium size pearls) wash, drain and let it stand overnight
1/2 cup coarsely pound roasted peanuts
1 tbsp sugar (adjust)
salt to taste
1 tsp oil
1 tbsp ghee
For poppu/tempering/tadka:
1 tsp cumin seeds
3-4 green chillis, finely chopped
10-12 fresh curry leaves
1 Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.
2 Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.
3 Heat both oil and ghee together and once hot, add cumin seeds and let them brown a bit. Add the chopped green chillis and curry leaves and toss for a few seconds till the flavors come out but don’t burn them.
4 Finally add the sago-peanut mixture and combine well with the seasoning on low heat and toss the sago mixture continously for 8-9 mts. Serve hot.
Note:
Check if the sago has softened by pressing between the thumb and forefinger. If you find that the centre (core) is still hard, sprinkle some water and let it stand for a little while before cooking. Don’t ever cover the vessel during the cooking process since you might end up with a rubbery thick mass of khichdi. Add grated coconut towards the end of cooking process or a dash of lime for variation. If using potatoes, chop them into small cubes, add them after the seasoning and fry for about 8-10 mts until almost cooked and then add the sago-peanut mixture.
My entry to Lakshmi’s RCI - food blog event hosted by the lovely Nupur of One Hot Stove.
Tags: khichidi, sabudana, sagocourtesy by...
SAGAR RESTUARANT
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Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
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Web Site: www.sagarfood.com
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