Thursday, 29 November 2012

Tomato baath (Biriyani-styled yummy tomato rice)

This fabulous rice is quite irresistable... try once and u will be asked to prepare regularly  !!!!

Ingredients required

To temper
  • 5-6 tsp oil
  • Half cup finely chopped garlic
  • 2-3 whole red chillies, broken
  • 1 tsp whole jeera
  • 1/2 cup finely sliced onion
  • 1/2 cup finely sliced tomatos
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 1/2 tsp hing/perungayam
  • 1 tsp dhanya powder
  • 1 tsp jeera powder
  • 1 tsp salt
  • 1 1/2 cup basmati rice
  • 11/4 plain water
  • 4 tsp finely chopped coriander leaves


Heat oil in vessel and add ingredients for temper

Add in onions, saute till golden brown 
Add in tomatos and spices

Add in tomato puree and water.  Check salt and spice content in water form. 
Add in basmati rice which was soaked for fifteen minutes and cook on open vessel.  It is best to cook basmati rice in open vessel than pressure cooking because pressure cooking makes basmati rice soggy, but cooking in open vessel renders grainy texture of rice.  Cook till rice rises to top and cook for ten more minutes simmer flame with vessel closed. 
Serve hot with coriander leaves garnished

Hmm.... so yummyyyy

Bharwan bainghan (stuffed brinjal)

Ingredients required

  • 7-8 small purple brinjals
For the filling
  • 1 tsp roasted, crushed peanuts
  • 2 tsp grated coconuts
  • 1/4 cup finely chopped onions
  • 1/4 tsp white sesame seeds(optional)
  • 1 tsp garam masala
  • 1 tsp roasted whole jeera
  • 1/2 tsp whole dhaniya
  • 1/2 tsp crushed peppercorn
  • 1/2 tsp red chilli powder
  • 1/2 tsp salt
To temper
  • 3 tsp oil
  • 1/2 tsp rai/mustard seeds
  • 1/2 tsp jeera
  • 3-4 curry leaves, chopped finely
  • 1/2 tsp salt
  • 1/2 tsp garam masala
  • 3 tsp of finely chopped coriander leaves, to garnish


Blend the ingredients given under filling portion, keep aside.  Wash brinjals. By holding the stem of the brinjal by ur fingers, make two slits both horizontally and vertically.

Through this gap, place ur filling prepared and arrange filled brinjals in ur plate

Meanwhile heat oil in kadaai, and add ingredients for temper one by one,  when done, placed stuffed brinjals and cook.

When brinjals are almost half done, add tomato puree followed by salt and garam masala.  Cook till done and serve hot garnished with coriander leaves

Dal aur lehsun ki chutney

Ingredients required

  • Handful of urad dal
  • 4 tsp oil
  • 2 tsp of chana dal
  • 4-5 whole red chillies
  • one cup of finely chopped onions
  • one cup of finely chopped tomatos
  • 8-10 garlic pieces
  • half cup of chopped coriander leaves
  • 1/4 cup of chopped mint leaves
  • 1/2 tsp hing/perungayam
  • 1 tsp thick tamarind extract
  • 1/2 tsp salt


In a kadaai, add oil and saute whole red chillies.  Add urad dal and chana dal, saute till golden brown, keep mixture aside to cool.  In same pan add onion, tomato, garlic, coriander and mint leaves and saute till tomatos are soft and mushy.  Blend both redchilli-dal combo and onion-garlic combo together with tamarind extract, hing, salt.  Serve with idly/dosa.

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