Thursday, November 19, 2009

Bagara Baingan

Bagara Baingan is a famous Hyderabadi dish.I followed the recipe from dish tasted excellent and goes well with hyderabadi biriyani,roti,naan.


Small Round Brinjals- 1 lb
Ginger Garlic Paste -1 tsp
Onions Chopped- 1 Cup
Sesame seeds (fry a little)-1 tsp
Cinnamon stick-1
Grated Coconut-1 tsp
Roasted Groundnuts-1 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-1/2 tsp
Cumin Powder-1/2 tsp
Garam Masala- 1/2 tsp
Tamarind juice-2 tbsp
Red Chilli Powder- 2 tbsp
Oil for Frying- 4 Tbsp
Water- 2 cups

Slit Brinjals into four quarters without cutting the vegetable completely.
For the gravy, make a smooth paste of sesame seeds, roasted peanuts and grated coconut,roasted cinnamon,cloves.Heat a pan, Add 2 tbsp of oil in it and fry the brinjals they become soft and keep aside.Pour the rest of the oil(2 tbsp) in the pan, heat it.
Add ginger garlic paste and chopped onions and fry until the onions turn light brown. Add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste.
Now add the fried brinjals and cover the pan with a lid and cook on a medium flame for 10 minutes or until the brinjals are completely cooked.

Serve hot with garnished coriander leaves.

Sabudana/Sago Khichadi

Sabudana Khichadi is a Maharashtrian dish.It is usually prepared when observing fast.This dish is very tasty when prepared properly otherwise it turns rubbery and cannot be eaten.


Sabudana/ Sago (soaked overnight)-2 cups
Green chillies (chopped)- 5-6
Peanuts (roast and grind to powder coarsely)-1 cup
Potato (cut into pieces)-1
Cumin seeds- 1 tsp
Ghee- 1 tbsp
Sugar- 1 tsp
Salt to taste
Dry coconut-2 tbsp
Lemon juice-2 tbsp
Fresh coriander leaves (chopped) to garnish (optional)


Soak the sago with 2 cups of water overnight.Roast the peanuts and grind it coarsely.Add the ground peanuts,dry coconut,salt and sugar to the soaked sago.
Cut the potato into small pieces.Heat ghee in a thick bottomed pan.Add cumin seeds,green chillies and potatoes.Cover and let the potatoes get cooked and crispy on low heat.Add the sago mix and mix well.Cover with a lid for 15-20 mins until sago gets cooked and becomes soft and translucent.Finally add lemon juice and garnish with coriander.Serve hot.

Wednesday, November 4, 2009

Akki Rotti with Nuggesoppu (Drumstick leaves)


Rice flour/Akki hittu- 2 cups
Nuggesoppu(Drumstick leaves)-Chopped 1 cup
Onions(finely chopped)- 2 medium
Green chillies-3-4 chopped
Grated, coconut-grated 2 tbsp
Chopped coriander leaves- 1 tbsp
Cumin seeds- 1tsp
Salt to taste
Oil for roasting


Mix all the ingredients in a large bowl, add water and knead well to make a soft dough. Pour 1-2 tsps, of oil on the griddle(tava).
Take out a small handful of rice dough and put it on the middle of the griddle.
Wet your hand in water, start gently pressing the dough from the center.
Keep repeating this by wetting the hand each time the dough starts sticking to your hand.Continue pressing till the dough spreads uniformly making a large circle.
Then make a small hole in the center, pour little oil in the center and around the edges of rotti. Cook until golden brown.

If you want the akki rotti to be crisp add 1/4 cup of powdered avalakki(poha)to rice flour and other mixture while mixing.

Serve hot with chutneys,gojjus,chutney powder.
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