For the paste:coriander 2teaspoon, channa dal 1/2 teaspoon, fenugreek 1 teaspoon, red chilli 10 numbers, haldi
powder 1/2 teaspoon, coconut gratings 3 tablespoon,all these ingradients are to be fried dry and ground to a
paste.
method:Cut the brinjal into 1 inch blocks. Boil in water and add all the above except toor dal. the dal has to be
cooked separately and finally added to the main portion.
Seasoning:fry in oil mustard, toor dal and coconut gratings and add to the main dish. Also add coriander
leaves and Kari veppu leaves. This dish will have to be made thick and brinjals should not be fully mashed.
This dish can be eaten along with rice and chapathis.
260. Stuffed Brinjal Curry
Split peas dal - 1 1/2 tsp, urud dal - 1 1/2 tsp, coriander seeds - 1 1/2 tsp, whole red peppers - 10, salt to taste
Fry the above in one spoon of oil and grind it into a thick paste.Cut 10 small brinjals diagonally so that the
stem portion of the brinjal opens up. Stuff the brinjal with the ground paste. Heat oil in a fry pan and add the
brinjals, keeping the stove at low heat.Close the pan with a lid and cook for 10 minutes.See that it is not deep
fried. Serve hot.
261. Maida Bonda
Maida or All-purpose-flour -2cups, Rice flour - Half cup, Finely chopped onions - 2 onions, Chillies - 2 nos,
Cumin seeds - 1 spoon, Sour curd - 1 cup
Method: Mix all the above ingredients and soak for about one hour.Then take some oil in a pan, put small
portions of it in oil,fry them intil they are golden brown.This is good for appetizer.
262. Rava Bonda
Rava - 3 Cups, Rice Flour - 1 Cup, Curd : 1 Cup, Cashew Bits, Green Chilly 3pcs,Salt to suit taste, Oil for
frying.
Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter. Take small
balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter. Remove from the frying
pan after the balls become golden in colour. Serve it with Coconut Chutney. Recipe from Vanitha Thyagu.
262. Palak Paneer
Boil palak with 3 green chillies , 1/2 onion , salt , 1/2 tsp ginger garlic paste , 1/2 tsp turmeric. cool and grind
it. Now take a pan add oil then addsome cumin seeds , mustard seeds , 2 dry red chillies. allow to splutter add
in palak paste , 1 glass of milk and mix well. IN a seperate pan add 2 tsp of oil and fry paneer pieces till
golden brown in colour. Drain on a paper towel and add to the palak mixture. boil for a few min and serve
with hot parathas or puris
Recipe from SATYA
264. Coconut Milk Pulav
Masala : Ginger - 1" piece, Garlic gloves - 6 to 8, green chillies - 14 to 15.
Cut th above into small pieces and grind finely.
Ingredients: Coconut Milk (15 oz. Can) - 1, Basmati Rice - 2 cups, Carrots medium sized - 2, Beans - 10 to 15,
Grean Peas - 1/4 cup, Cinnamon sticks - 1 or 2, Cloves - 2, Coriander leaves - 7 to 8 stems, salt to taste, veg.
Oil or butter - 10 tea spoons.
Clean and Soak the rice in hot water for 10 to 15 mints.First put the cooking oil. when oil heats add the
cinnamon sticks and cloves. Add the Vegetables (except peas) and fry for some time. Then add the masala
paste, salt and fry for some more time. Also add green peas and Coriander leaves and fry. Now pour the
Coconut milk and add water for the rest. ( Rice and Water should be in 1 : 11/2 proportion ). Let this mixture
boil nicely. Finally add the rice and cover it. Make the flame low and keep for 20 mints. Open it and mix the
cooked pulav gently. Garnish with few fresh coriander leaves