Eggplant Gravy/ Enna kathirikai

You will need:

• 8 brinjals
• 2 onions (chopped finely)
• 1 tbsp ginger garlic paste
• 1 cinnamom stick
• 2 cardamom
• 2 tbsp tamarind paste(adjust according to your taste)
• 2 tbsp sakthi chicken masala powder
• 3 tbsp oil

To Powder:

• ¼ cup peanuts( ground nuts)
• ½ cup sesame seeds
• ½ cup grated coconut

Procedure:

Step 1:

Heat 1 cup of oil in a pan. Make some slits in the brinjal and deep fry it . Keep it aside.

Step 2:

In a non stick pan roast the peanuts, sesame seeds and coconut individually till it turns light brown color. Once its roated add some water and grind it to a course paste and keep it aside.

Step 3:

In the same pan add 3 tbsp oil and add cinnamon stick and cardamon. Now add the finely chopped onion and saute it till it turns translucent.Then add the ginger garlic paste. Saute it for 1 min.

Step 4:

Now add the course paste along with the sakthi chicken masala and close it with a lid. Turn the flame to very low. Allow it to cook for minimum half an hour till the oil appears at the top.

Step 5:

Now add the tamarind juice. Add the fried brinjals into the gravy. Check for salt. Add more water if needed according to your required consistency.

Enjoy with Biryani, chapathi.

Dry Fish thokku/ Karuvadu thokku

You will need:

• 2 cups of shredded dry fish
• 2 big red onions (finely chopped)
• 2 tomatoes (finely chopped)
• 1 tsp chilli powder
• salt per taste
• 2 tsp ginger garlic paste
• corainder leaves
• 3 tbsp oil

For seasoning:

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 string curry leaves

Procedure:

1. Wash dry fish nicely. Shred the dry fish very small and keep it aside

3. Now heat oil in a pan and add shredded dry fish to it. Fry it for 2 to 3 mins. Keep it aside

4. In the remaining oil add cumin seeds, mustard seeds, and chopped onions. Saute it till the onion becomes translucent. Now add the chopped tomato and saute it till the oil comes on top.

5. Now add theginger garlic paste, red chilli powder, salt and saute it for a min.

6. Add the fried dry fish and mix it nicely. Check for salt and chilli powder. Continue to saute for 3 more mins.

7. Add chopped coriander leaves.

Poori kilangu/ Potato Masala

You will need:

• 3 big potatoes
• 1 big onion
• 5 garlic pods (chopped finely)
  
• 1 tbsp chopped ginger
• 1 tsp turmeric powder
• 5 to 8 green chillies( according to ur spice level)
• 4 bacon strips( cut into small pieces).. optional
• salt per taste
  

For seasoning

• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp urad dal
• few curry leaves
• few coriander leaves( finely chopped)
• 3 tbsp oil/ ghee
  

Procedure:

Step 1:

Chop onions, garlic, ginger, green chilli  and keep it aside.
Cut the bacons and keep it aside

Step 2:

Chop potatoes and boil it in the water till it become soft. Or pressure cook the potato untill it becomes soft. 

Step 3:

 Heat 1 tbsp oil a pan and crisp the bacon pieces. this will take 2 to 5 mins. Once the bacon is crisped, take it out and keep it aside.

Step 4:

In the same oil add another 2 tbsp oil also and allow it to heat. Add the mustard seeds, cumin seeds, urad dal, curry leaves. Now add chopped onions along with ginger, garlic and green chilli and saute it till the onions get translucent.

Step 5:

Now add the turmeric powder and saute it for a min. Add the salt

Step 6:

In the mean time strain the cooked potatoes. Now add the onion mixture and bacon crisp to the cooked potatoes and mash it. Check for salt. Enjoy with poori, roti.

Hint:

You can use this masala to make masala dosa too.. yummy yummy

Poori

You will need:

• 2 cups chapathi flour
• ¼ cup sooji/ rava
  
• 2 tbsp ghee/ oil
• salt for taste
• water to knead the dough.. just like chapathi dough
• 2 cups oil for deep frying
  

Procedure:

Mix  chapathi flour, rava, salt and water together to get a soft dough. then add 2 tbsp ghee/ oil and knead the dough for 2 more mins and keep it aside. Let the dough rest for 30 minutes to 45 minutes.


Make small balls as of golf ball size. Flatten each ball using the rolling pin. Using rolling pin just flatten it to a thickness of credit card.

Heat oil in a pan. when its super hot add poori and immediately flicker the hot oil over the top pf poori with spatula, so that it will swell up like ball. This take only few seconds. Flip the poori and cook the next side to get golden brown color.


Serve it hot with and veg or non veg side dishes. I love to eat with potato masala. Will upload the recipe soon..

Paneer Potato Masala

You will need:

• 2 red onion or 1 big yellow onion
• 1 tomato or 3 tbsp canned crushed tomatoes
• 2 potatoes (cut into bite size pieces)
  
• 10 to 15 fried paneer pieces
  
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp cumin powder
• ½ tsp black pepper powder
  
• salt for taste

For tempering:

• 1 tsp cumin seeds
• ½ tsp mustard seeds
• ½ tsp fennel seeds
  
• 1 tsp urad dal
• 1 tsp channa dal
• 1 red chilli
• 5 curry leaves
• 3 tbsp oil

Procedure:

Step 1:

Heat a non stick pan and add some oil. When the oil is hot add mustard seeds, cumin seeds, fennel seeds, channa dal, red chillies, curry leaves and the urad dal one after other.

Step 2:

Add chopped onions and saute it for 3 mins in high flame till it become light brown color. Now add the potato, chilli powder, coriander powder, cumin powder, pepper, garam masala powder and close the lid for 2 mins. Add the tomato paste at this time. Now add ½ cup of water along with salt and cover it with a lid for 3 more mins till the potato is half cooked.

Step 3:

Now add the fried paneer pieces and cook it till its full cooked. It will take less than 10 mins. You can add water if it started sticking at the bottom of the pan. To get semi gravy form, you have to allow the water to evaporate by not closing the lid.
 


To get more gravy you can add ½ cup of coconut milk at the end.

Yummy potato paneer gravy is ready to serve. Serve with chapathi

Tips:

You can also add chopped mushroom into this gravy.