Badanekayi Phodi or Brinjal Fry

Usually on Sunday's, mom and I cook something elaborate or something special because I'm at home and she wants me to enjoy my Sunday with good food. Today, it's a gloomy day outside and we just don't feel like cooking something big and elaborate. I was craving for Anna-Saaru, so mum decided to make nice Ginger Saaru and I decided to make Badanekayi Phodi.

So all you need is :

1. Brinjal - 250 gms ( nice and firm, with a beautiful purple)
2. Red Chilli powder, Turmeric and Amchoor -  1tsp each
3. Rice flour -  2 Tbsp
4. Coconut oil for shallow frying
5. Salt to taste.

Method :
1. Cut the Brinjal into medium thick slices. Lay them over in plate. Sprinkle Turmeric, Red Chilli powder, Amchoor salt and rub on each slice.
2. Marinade for 5-6 mins.
3. Heat  tawa, shallow fry these slices in coconut oil. Fry till they are nice golden brown and crisp.
4. Serve hot as an accompaniment with rice and Saru or eat it just like that.

Note : 1. You can use regular vegetable oil if not coconut oil.
2. While buying Brinjal, make sure the Brinjal is nice and firm and light in weight.
3. These.can be made in just 10-15 mins. So make it just before serving, otherwise they will turn soggy.

Shezwan Chutney.

Shezwan chutney or Shezwan Sauce is used with many indianised Chinese dishes like Shezwan Fried rice, shezwan noodles etc. It is served with a popular Street food item, Momos too. I always wondered what all goes into making this beautiful spicy and sweet sauce. Did a a little experiment and Voila!! It tastes better than what we get in he store out of a jar. So simple and quick.

All you need :

1. Dry red chilli : 15-20 ( Soaked in hot water for at least 30 mins)
2. Garlic : 10-15 cloves
3. Soy sauce : 1 Tbsp
4. Vinegar : 1/2 Tbsp
5. Tomato Ketchup : 1 1/2 Tbsp
6. Sugar : 1 tsp
7. Salt : a pinch
8. Oil : 1/2 cup.

Method :

1. Soak the red chilli in hot water for at least 30 mins. You can remove the seed before soaking. But I like to keep the seeds intact.
2. After 30 mins, cut the Chilli in small pieces. In a food grinder, add Chilli and garlic. Blitz it into a paste. You have kept the seeds intact, then you will get a slightly coarse paste. But that's OK.
3. Heat oil in a pan, add the paste and cook it till the raw smell of garlic reduces. Once the oil and paste starts to separate, add some sauce, Tomato ketchup, sugar, salt.  Mix well and cook for 2-3 mins. Take it off the gas.
4. After its come to room temperature, transfer it to an air tight jar. Top it off with some more oil, this help to increase the shelf life of the Shezwan sauce.

Serve it with hot hot spicy Momos.

Mavina Hannu Rasayana or Hashala.

Mavina Hannu Rasayan. A typical South Canera dish which is nice and spicy with a strong pungent flavour of Mustard. Eaten with nice and steamy rice or just as it is.

All you need:

Ingredients :

Mangoes - 10 ( small size, fully ripe )
Grated Coconut - 1 cup
Dry Red Chillie - 4-5
Green Chilli - 3-4
Mustard - 1 tsp
Jaggery - 1/2 cup
Salt as per taste
Water - 1/2 cup
Oil - 1/2 tsp
Mustard Seeds - 1/2 tsp ( for tempering)
Hing- 1/2 pinch

Method :

1. Except the mangoes, grind all the above ingredients into a fine paste.
2. Meanwhile, take 6 mangoes and remove the pulp in a bowl, remove the skin of rest of the mangoes and add them as it is.
3. Now add the blended mixture to the Mango Pulp and mix well. Now in a small tempering katori, heat oil and add mustard seed, as they crackle add it over the Mango Mixture.

Serve at room temperature with hot piping rice.

Vegetarian Shami Kebabs

As the holy month of Ramadan is about to begin, I thought of savoring some amazing delicacies during this month and also share it with you. This recipe that I am sharing today, is a popular Non-Vegetarian side dish, Shami Kebab. Popularly made using minced beef or chicken, I thought of giving this Kebab a Vegetarian twist. Yes!! Vegetarian Shami Kebab it is. In fact, its so yummy and so much like any meat kebab, my Dad actually thought I used minced mutton to make these.
Very easy to prepare and very delicious.

All you need is :

Ingredients :

1. Soya Chunks : 100 gms ( Boiled and drained)
2. Onion : 1 cup ( Finely chopped)
3. Garlic : 2-3 cloves ( crushed)
4. Green chilli : 3-4
5. Mint leaves : 2 Tbsp
6. Coriander leave : 1 Tbsp
7. Vinegar : 1 Tbsp
8. Garam Masala : 2 Tbsp
9. Corn flour : 1Tbsp
10. Salt to taste
11. Red chilli powder : 1 tsp
Oil for shallow frying.

Method :

1. Boil and drain the soya chunks. Make sure to squeeze out all the water. Keep some water aside.
2. In a blender, put all the soya chunks, finely chopped Onion, Garlic, Green Chilli, Chopped Mint leaves + Coriander Leaves, Vinegar, Red chilli powder & Salt. make a fine paste of the above mixture, add water is necessary.
3. Transfer all the blended mixture into a plate, mix it with your hand and add corn flour as a binder.
4. Meanwhile, heat your tawa, and make small kebabs of the mixture.
5. Shallow fry the kebabs till they are nice ad golden brown on both sides.
6. Serve with finely sliced Vinegar Onions, Mint leaves and Mint Chutney