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Wednesday, 31 October 2012

Chemmeen/ Prawn Mulakittathu


Ingredients:

250 gm prawns, cleaned
2 tomatoes, chopped
10 shallots (or 1 medium onion)
4 garlic cloves, crushed
2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
3 green chillies, slit
2 sprigs curry leaves
1/2-1 tsp mustard seeds
1/4 tsp fenugreek seeds
small berry size tamarind
salt
oil

Preparation:
  1. Soak tamarind in little water, extract its juice and keep it aside. 
  2. Make a paste by mixing chilli powder and turmeric powder with little water.
  3. Heat oil in a pan, splutter mustard seeds and  fenugreek seeds and add curry leaves.
  4. Add onion/shallots, green chilli, garlic and saute well till onion become transparent and slightly brownish.
  5. Add the prepared  paste to this (step 2) and saute for 2 minutes.
  6. Add tomatoes ,tamarind extract ,salt and  required water and cook.
  7. When it boils, add the cleaned prawns and cook for 5-6 minutes or till the prawns are done.
  8. Garnish with coriander leaves and serve hot...

Tuesday, 30 October 2012

Sweet Potato/ Madhura Kizhangu Fritters


Ingredients:

1 sweet potato, sliced
1 cup gram flour
1/2 tsp chilli powder
a pinch of cumin powder
salt to taste
oil for frying

Preparation:
  1. Peel and cut sweet potato into thin round slices.
  2. In a bowl, add gram flour, chilli powder, cumin powder and salt and make a batter of medium consistency by adding enough water. Mix well to avoid lumps.
  3. Heat oil in a pan, dip the sweet potato slices in the batter and deep fry till golden brown on both sides...Serve hot...

Sunday, 28 October 2012

Fruit and Vegetable Salad


Ingredients:

1/2 cup mango, diced
1/2 cup pomegranate seeds
1/2 cup strawberry, chopped
1 cup cucumber, chopped
1/4 cup carrot, finely chopped
1 cup lettuce, chopped
2 tbsp red capsicum
2 tbsp yellow capsicum
2 tbsp cashew nuts, chopped
2 tbsp black raisins
1 tbsp almonds, chopped
2 tsp lemon juice
1 tsp olive oil
1 tbsp white sesame seeds
salt
freshly ground pepper

Preparation:
  1. In a bowl, mix together lettuce, carrot, red capsicum, yellow capsicum, strawberry, mango and pomegranate seeds.
  2. Add cashew nuts, raisins and almonds and mix well.
  3. Just before serving, mix in lime juice, salt and freshly ground pepper.
  4. Serve in a plate, add olive oil and sprinkle white sesame seeds.....

Saturday, 27 October 2012

Chicken Drumstick Fry / Malabar Chicken Fry


Ingredients:

5 chicken drumsticks
3 tsp kashmiri chilli powder
1 tsp turmeric powder
1/2-1 tsp lemon juice
salt
oil for frying

Preparation:
  1. Clean chicken drumsticks and make 2-3 slits on it.
  2. In a bowl, mix together chilli powder, turmeric powder, lemon juice and salt. Do not add water.
  3. Marinate drumsticks in it and keep it aside for 1-2 hours.
  4. Heat oil in a pan and fry the marinated chicken on both sides till golden brown on medium heat. Serve hot...



60 Days to Christmas- Event by Priya and Divya

Friday, 26 October 2012

Strawberry Mousse


          Eid Mubarak to all my readers and fellow bloggers....

Ingredients:

1 cup fresh or frozen strawberries, chopped
1 cup water
1/2 cup + 2 tbsp sugar
1 tbsp gelatin/ strawberry jelly powder
2 cups whipping cream or double cream
1 tsp vanilla essence
strawberry slices, chocolate shavings, sprinkles etc for garnishing

Preparation:
  1. In a pan, add chopped strawberries, 1/2 cup sugar and 1 cup of water and boil until the strawberries become soft and sugar is dissolved. Check for sweet, add more sugar if needed.
  2. Switch off and add jelly/ gelatine powder and mix it well still it is hot. Keep it aside to cool (place this pan in a bowl of cold/ icy water to cool down quickly) , do not allow to set.
  3. Whip the cream with 2 tbsp sugar and vanilla essence over a dish of icy water until soft peaks form and keep it aside. Do not overwhip. 
  4. Blend the cooled strawberry mixture and pour it into a bowl. Add the whipped cream gradually while folding with a spatula until well combined. 
  5. Pour into individual sized bowls, cover with cling wrap and refrigerate for 4-5 hours or overnight to set. Garnish with little whipped cream, chocolate shavings, sprinkles, strawberry slices etc and serve..
Recipe source: Fauzia's Kitchen Fun








60 Days to Christmas - Event by Priya and Divya

Wednesday, 24 October 2012

Chakkakuru Ularthu/ Jackfruit Seeds Stir Fry


Ingredients:

250 gm jack fruit seeds
1/2 tsp turmeric powder
1/2 cup shallots
5 dry red chillies
5 cloves garlic
1 tsp mustard seeds
2 sprigs curry leaves
1 1/2-2 tbsp oil
salt

Preparation:
  1. Peel and cut jackfruit seeds into lengthwise and cook them with turmeric powder and salt adding enough water.
  2. Crush shallots, dry red chillies and garlic together and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add crushed mixture and curry leaves and saute well.
  4. Add cooked jackfruit seeds and stir well for few minutes. Remove from flame and serve with rice..
Recipe Source: Vanitha Magazine

Tuesday, 23 October 2012

Soya Manchurian


Ingredients:

2 cups soya chunks
1/2 cup onion, chopped
4 cloves garlic, crushed
3 green chillies, slit
1 small capsicum chopped
1 tsp pepper powder
1 tsp soy sauce
2 tsp chilli sauce
3 tsp tomato sauce
1/4 cup maida/plain flour
1-2 tbsp corn flour
oil
salt to taste

Preparation:
  1. Soak soya chunks in boiling water for 10 minutes. Wash well,drain it and keep it aside.
  2. Add 1/2 tsp pepper powder and salt to the drained soya chunks and mix well. Then marinate it with plain flour and corn flour. 
  3. Heat oil in a pan, fry the marinated soya chunks till light brown and keep it aside.
  4. Heat 1-2 tbsp oil in another pan, add garlic and saute well.
  5. Add chopped onion and green chillies and saute well. Add chopped capsicum and saute for 1 minute.
  6. Add 1/2 tsp pepper powder, soy sauce, chilli sauce, tomato sauce and salt and mix well.
  7. Then add 1/4 cup water and mix well.When it starts to boil, add fried soya chunks and stir well for 2-3 minutes...Remove from flame and serve....

Saturday, 20 October 2012

Kallummakaya/ Mussels Biriyani


Ingredients:

1/2 kg mussels/ kallummakaya
2 tsp chilli powder
1/4 tsp turmeric powder
1/2 kg (2 1/2 cup) basmati rice
4 1/2 cups water
4 big onions,sliced
4-5 green chillies
1 piece ginger (1 tbsp)
1 tbsp garlic
2 tomatoes, chopped
1/2 cup coriander leaves
few mint leaves
1 tsp garam masala
2 tbsp lemon juice
biriyani colour
2 cloves
2 cardamoms
2 cinnamons
ghee
oil
salt to taste

Preparation:

  For Preparing Mussels Masala:
  1. Clean mussels and marinate it with chilli powder, turmeric powder and salt. Crush ginger, garlic and green chillies together.
  2. Heat oil in a pan and fry the marinated mussels and keep it aside.
  3. In the same oil used for frying mussels, add 3 sliced onions and saute till transparent.
  4. Add crushed paste (ginger,garlic and green chillies) and saute well.
  5. Add chopped tomatoes and mix well. Add 3/4 tsp garam masala, coriander leaves and mint leaves and cook for few minutes.
  6. Then add 1 tbsp lemon juice, salt and fried mussels and mix well. Remove the masala from flame and keep it aside.
   For Preparing Rice:
  1. Wash and drain the rice. Boil water and keep it aside. Heat ghee in a wide thick bottomed pan, add cardamom, cinnamon, cloves and 1 sliced onion and saute till transparent.
  2. Add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiled water and salt and cook till rice is done.
    For Layering:
  1. Layer cooked rice over prepared mussels masala. Mix biriyani colour in 1 tbsp lemon juice and sprinkle this over rice. Sprinkle little garam masala and coriander leaves.
  2. Close with tight lid and cook on low heat for 15 minutes. Garnish with  fried onions  and serve hot..
  • Another method of layering- bottom layer with rice,then masala layer and then again top layer with rice...

Thursday, 18 October 2012

Vendakka/ Okra Mulakittathu


Ingredients:

200 gm vendakka/ okra
1 big onion, chopped
2 green chillies, chopped
4 garlic cloves, crushed
1 tomato chopped (100 gm)
2 tsp chilli powder
1/2 tsp turmeric powder
tamarind-size of a small lime
1/2 tsp mustard seeds
2 sprigs curry leaves
3 tsp oil
salt

Preparation:
  1. Wash and cut okra into thin round pieces. Soak tamarind in water ,extract its juice and keep it aside.
  2. Heat 2 tsp oil in a pan, add chopped okra and onion and saute for few minutes or till lightly browned.
  3. Add green chillies, tomato, garlic, chilli powder and turmeric powder and stir well for 2-3 minutes.
  4. Add tamarind extract, little water and salt, mix well and cook for few minutes. 
  5. In another pan, heat 1 tsp oil and splutter mustard seeds and add curry leaves. Pour this over the mulakittathu and mix well. Serve hot...
Recipe Source: Ummi Abdulla

Wednesday, 17 October 2012

Njandu Thenga Aracha Curry/ Crab Cooked in Coconut Gravy


Ingredients:

5 crabs, cut into pieces
2 tbsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
2 cups grated coconut
1 tsp ginger, chopped
12-15 shallots
tamarind (gooseberry sized)
3-4 green chillies, slit
1 big tomato, chopped
1/2 tsp fenugreek seeds
2 tsp coconut oil

Preparation:
  1. Clean and cut crabs into pieces and keep it aside.
  2. Grind grated coconut, chillipowder, coriander powder, turmeric powder, ginger, shallots and tamarind to a smooth paste adding little water.
  3. In a pan, add cleaned crabs, ground paste, 1/2 cup water, green chillies, tomato and salt and cook on medium flame.
  4. When it is half cooked, add fenugreek seeds and cook till the gravy thickens. Remove from flame and add coconut oil and mix well. Serve hot.......
Recipe Source: Vanitha Magazine

Tuesday, 16 October 2012

Banana Coconut Fry


         It is a quick ,simple and easy recipe..Kids will enjoy it...

Ingredients:

2 ripe bananas ( ethapazham)
1-2 tbsp ghee
1/4 cup grated coconut
2-3 tsp sugar

Preparation:
  1. Slice bananas into round pieces.
  2. Heat ghee in a pan, add sliced bananas and saute for 5-6 minutes or until slightly golden in colour.
  3. Add grated coconut and sugar and mix well. Remove from flame and serve....

Monday, 15 October 2012

Vegetable Pasta Biriyani



Ingredients:

2 cups grain shaped pasta ( Risoni )
2 tbsp ghee
1-2 tbsp oil
1 tsp ginger, crushed
1 tsp garlic, crushed
1 cup onion, finely chopped
1 cup cabbage, finely chopped
1/2 cup carrots,finely chopped
1/2 cup beans, finely chopped
1 tomato, finely chopped
4-5 green chillies, chopped
1/2 cup water
lemon juice of 1 small lemon
1/2 tsp garam masala
few coriander leaves, chopped
salt

Preparation:
  1. In a deep pan, boil sufficient quantity of water adding little salt. Add pasta and cook  for 8- 10 minutes or as per package instructions. Drain the  pasta and keep it aside.
  2. Heat ghee and oil in another pan, add crushed garlic and ginger and saute for 1-2 minutes.
  3. Add the chopped onion, cabbage, carrot, beans, tomato, green chillies and salt and saute for few more minutes.
  4. Add half cup of water, cover the pan and cook in low-medium flame till done.
  5. Add drained pasta,lemon juice, garam masala and coriander leaves, mix well and cook for 2 more minutes... Serve hot...

Sunday, 14 October 2012

Pomegranate Raita


Ingredients:

1 cup pomegranate seeds
1 cup yoghurt
2 green chillies, chopped
2 tbsp coriander leaves, chopped
salt to taste

Preparation:
  1. In a bowl, add pomegranate seeds, chopped green chillies and coriander leaves and mix together.
  2. Add yoghurt and salt to this and stir well. Garnish with few pomegranate seeds and serve....

Saturday, 13 October 2012

Banana Chocolate Chip Muffins


Ingredients:

2 cups self raising flour
1/2 cup caster sugar
1/2 cup chocolate chips
1/2 tsp salt
100 gm butter, melted
1 cup milk
1 egg
1 tsp vanilla essence
1 cup (2 or 3) mashed bananas

Preparation:

  1. Preheat the oven to 220 degree celcius. Spray muffin pans with cooking spray or line 12  muffin cups with paper liners.
  2. In a large bowl, add self raising flour, caster sugar, chocolate chips and salt and stir together.
  3. Add melted butter, milk,egg and vanilla essence in another bowl and beat well.
  4. Add mashed bananas into the liquid mixture (step 3) and mix well to combine the ingredients.
  5. Add into the bowl with the dry mixture (step 2) and fold everything together carefully until all the flour is dampened, stopping before the mixture is smooth.
  6. Spoon the mixture into the prepared pans and bake for 12-15minutes or until a toothpick inserted comes out clean. Remove to a wire rack and serve....

Friday, 12 October 2012

Mushroom Omlette


Ingredients:

2 eggs
3 tbsp mushroom, chopped into small pieces
1 green chilli, finely chopped
4 shallots, chopped
1/2 tsp pepper powder
salt
1-2 tbsp butter

Preparation:
  1. Heat little butter in a pan, add chopped mushroom and saute for 1-2 minutes in medium flame and keep it aside.
  2. In a bowl, add egg, green chilli, shallots, pepper powder and salt and beat well.
  3. Heat butter in a pan, add egg mixture and sprinkle sauteed mushroom over this and cook till both sides are done..Serve hot...

Thursday, 11 October 2012

Urulakizhangu/ Potato Koottu


Ingredients:

1 1/2 cup potato, chopped into small cubes
1/2 cup carrot, chopped into small cubes
1/2 cup long beans, chopped lengthwise
1 cup grated coconut
3 medium green chillies
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/4-1/2 tsp turmeric powder
1/2 tsp crushed pepper powder
1/2 tsp chilli powder
2 cups of water
1/2 tsp mustard seeds
2 dry red chillies
curry leaves
salt
oil

Preparation:
  1. Grind grated coconut adding green chillies and 1/4 tsp fennel seeds into a mixture and keep it aside.
  2. Heat 1 tbsp oil in a pan, splutter cumin seeds and 1/4 tsp fennel seeds. Add curry leaves and saute it.
  3. Add chopped potatoes, carrots and long beans and saute for about 2 minutes.
  4. Add crushed pepper powder and 1/4 tsp turmeric powder, mix and saute well for 2-3 minutes in medium flame.
  5. Then add water and salt  and cook covered for few minutes. When it is cooked almost 3/4th, add ground mixture and stir well for about 5 minutes. Check salt.
  6. Heat oil in another pan, splutter mustard seeds and add dry red chillies.
  7. Lower the heat and add curry leaves, a pinch of turmeric powder and chilli powder, stir well and pour this over the curry... Serve hot...
Recipe Source:Magic Oven

Wednesday, 10 October 2012

Meen Pathiri/ Steamed Rice Pancakes Filled with Fish Masala


Ingredients:

2 cup parboiled rice/ ponni rice
1 cup grated coconut
2 tbsp chopped onion
2 tsp fennel seeds
3/4-1 cup rice flour
salt

For Fish Masala:

1/2 kg fish, cut into pieces
3 medium onions, sliced
1 tomato, chopped
2-3 green chillies
1 tsp ginger paste
2-3 tsp kashmiri chilli powder
1-2 tsp coriander powder
1/2 tsp turmeric powder
curry leaves
coriander leaves, chopped
salt
oil
Plantain leaf/ Parchment paper

Preparation:
  1. Soak rice in water for 7-8 hours and grind it along with grated coconut, 2 tbsp chopped onion, fennel seeds and salt adding very little water to a thick paste.
  2. Add the rice flour, if needed and knead well to a smooth dough and keep it aside.
  3. Make a paste of 2 tsp chilli powder, 1 tsp coriander powder, turmeric powder and salt and marinate the fish pieces.
  4. Heat oil in a pan and fry the fish. Remove bones from fish and break it into pieces and keep it aside.
  5. In the same oil,add sliced onions and saute till transparent. Add ginger paste and green chillies and saute well.
  6. Add chopped tomato, curry leaves and coriander leaves and saute well. Add 3/4- 1 tsp chilli powder, 1/2 tsp coriander powder and salt and mix well. 
  7. Add fried fish pieces and mix well. Adjust spice level to your taste and check salt..Remove from flame..


       8. Cut plantain leaves into square shapes. Take small portions of dough and make ball out of it . Place it in a plantain leaf and             flatten it into a pathiri...


        9. Place the fish masala filling in the centre..


       10.  Make similar pathiri in another plantain leaf and place this on the masala filled pathiri and press down the edges using                        fingers to seal both the pathiris together..


          11. Repeat the same procedure with remaining dough and fish masala. Place it in a steamer and steam cook till done..



  Priya's Healthy Diet- Steamed Foods @ Cookbook jaleela

Tuesday, 9 October 2012

Capsicum Rice


Ingredients:

2 cup basmati rice
2 tbsp butter
2 pieces cinnamon
4 cloves
4 cardamom
1 tsp whole pepper
1/4- 1/2 tsp turmeric powder
1- 2 tsp chilli powder
1 cup capsicum, chopped into small pieces (2 medium)
3 1/2 cups boiled water
salt

Preparation:
  1. Wash the rice, drain it and keep it aside.
  2. Heat butter in a heavy bottomed pan and add cloves, cardamom and cinnamon and saute well.
  3. Add drained rice and fry for 5-6 minutes in medium flame. Add whole pepper and mix well.
  4. Then add turmeric powder and chilli powder and mix well.
  5. Add boiled water and salt, lower the heat and cook covered for 10 minutes.
  6. Add chopped capsicum and stir well. Cover and cook for another 5 minutes in low flame..Serve hot..


Monday, 8 October 2012

Chicken Fajita Filling


Ingredients:

2 chicken breasts, cut into thin strips
1 white onion,thinly sliced
1/2 cup green capsicum, seeded and cut into strips
1/2 cup red capsicum, seeded and cut into strips
1 chicken stock cube
1 tbsp cornflour
2-3 tbsp water
1-2 tsp freshly ground pepper
1/2 tsp chilli powder
3/4 tsp paprika
1 1/2- 2 tsp sugar
1-2 tsp lime juice
1/4 tsp garlic with parsley powder
salt
oil

Preparation:
  1. Mix corn flour in water and make a paste. Keep it aside.
  2. In a pan, add chicken strips, 1 tsp freshly ground pepper and salt and cook adding little water.
  3. Add chicken stock cube and boil it. Add cornflour paste, 1 tsp sugar and stir well till it thickens. Remove from heat.
  4. Heat little oil in another pan, add sliced onions and saute for 1-2 minutes.
  5. Add capsicum, chilli powder, paprika and salt and stir well.
  6. Add the above prepared chicken mix into this and mix well.
  7. Season with garlic with parsley powder, lime juice, 1/2 tsp sugar and freshly ground pepper and mix well. Serve as a filling for tortillas or other wraps.....
Recipe Source: Asianet Cookery Show

Sending to My Healthy Happy Kitchen, Feast of Sacrifice Event

Thursday, 4 October 2012

Black Eyed Beans Theeyal/ Black Eyed Beans Cooked in a Roasted Coconut Gravy


Ingredients:

1 cup black eyed beans/ payar
1/2- 3/4 cup grated coconut
4-5 shallots
2 cloves garlic
2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
a small lemon sized tamarind
1 tsp mustard seeds
1/2 tsp fenugreek seeds
curry leaves
oil
salt

Preparation:

  1. Soak black eyed beans in water and pressure cook for 2-3 whistles adding enough water and salt.
  2. Soak tamarind in little water, extract the juice and keep it aside.
  3. Heat a pan in medium heat and add grated coconut and roast till they are almost golden.
  4. Add shallots, garlic, few curry leaves, chilli powder, coriander powder and turmeric powder and fry for few minutes and grind it to a smooth paste adding little water.
  5. Heat oil in another pan, splutter mustard seeds and add fenugreek seeds and curry leaves.
  6. Add ground paste, tamarind extract and salt and boil it well.
  7. Add the cooked black eyed beans and mix well. Cover and cook for few minutes and serve hot....

Wednesday, 3 October 2012

Chicken Bites


Ingredients:

1/2 kg chicken wings/ nibbles
1/2 cup maida/ plain flour
1/2 cup corn flour
1 tsp soy sauce
1 egg
1 tsp sugar
1/2 cup cashew nuts
1/4 cup onion, finely chopped
1/2 capsicum, chopped ( I used 1/4 cup green capsicum and 1/4 cup red capsicum)
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
2 tsp chilli powder
4 tbsp tomato sauce
chopped celery
salt
oil

Preparation:

  1. Make each chicken wings into chicken lollipops (see the link) and keep it aside.
  2. In a bowl, add plain flour and corn flour,mix well. To this add soy sauce, egg, 1/2 tsp sugar and salt and make a thick batter adding enough water.
  3. Dip each prepared lollipops in this batter and deep fry in oil till golden and keep it aside.
  4. Heat oil in another pan, fry cashew nuts and add finely chopped onion, ginger and garlic and saute for 2-3 minutes.
  5. Add chilli powder and chopped capsicum and saute well.
  6. Then add tomato sauce, water ( about 1/4 cup) and salt and mix well. When the gravy becomes thick, add fried chicken lollipops.
  7. Add 1/4- 1/2 tsp sugar and mix well. Garnish with chopped celery, mix well and serve hot.......

Recipe Source: Asianet Cookery Show

Tuesday, 2 October 2012

Vanilla Cupcakes


Ingredients:

For Cupcakes:

1 1/4 cup plain flour/ all purpose flour
1 1/2 tsp baking powder
2 large eggs
1/2 cup unsalted butter, at room temperature
1/4 cup milk
1/2- 3/4 cup sugar
1/4 tsp salt
1 tsp vanilla essence

For Icing:

50 gm butter, softened
1-1 1/2 cup icing sugar
1 tbsp milk
1/2 tsp vanilla extract/essence

Preparation:
  1. Preheat the oven to 180 degree celcius. Line 12 muffin cups with paper liners.
  2. In a bowl, sift all purpose flour, baking powder and salt together and keep it aside.
  3. Beat eggs in another bowl and add  milk and vanilla essence and beat till it becomes very fluffy and keep it aside.
  4. In a large bowl, add butter and sugar and mix well till sugar is dissolved and the mixture is creamy.
  5. Mix in the egg- milk mixture little by little to the butter mixture (step 3 to step 4) and then add the flour mixture (step 2) and stir well until it becomes smooth . Do not overmix.
  6. Divide the batter into prepared muffin pan. Bake them for 15-20 minutes or until a tooth pick inserted comes out clean. Remove to a wire rack to cool.
  7. To make icing, cream the butter with an electric mixer for about 2-3 minutes. Using low speed , mix in the icing sugar, milk and vanilla essence and beat until creamy and fluffy.
  8. Pipe or swirl the icing onto cooled cupcakes and sprinkle with coloured sugar or sprinkles...

Monday, 1 October 2012

Brinjal Thoran


Ingredients:

2 brinjals ( 2 1/2 cups) ,chopped
1/2 cup grated coconut
3 green chillies
3 shallots
2 cloves garlic
1/4 tsp turmeric powder
1/4 tsp cumin seeds
1 tbsp urad dal
1 tsp mustard seeds
2 dry red chillies
curry leaves
salt
oil

Preparation:
  1. Wash and chop brinjals into small pieces.
  2. Crush grated coconut, green chillies, shallots, garlic, cumin seeds and turmeric powder together adding 2 tbsp of water.
  3. Heat oil in a pan, splutter mustard seeds. Add dry red chillies, curry leaves and urad dal and when urad dal turns light brown, add crushed coconut mixture and salt. Fry for few minutes on medium flame.
  4. Add chopped brinjal pieces and mix well. Cover and cook for 5 minutes in medium flame, stir in between.
  5. Then cook uncovered till all the water dries up and is fully cooked ...Serve with rice..
Recipe Source: Jisha's Kitchen
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