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Brinjal Masala Roast | கத்திரிக்காய் மசாலா வறுவல்

in this recipe, we will see how to make brinjal masala without onion without garlic without tomato. using less oil, this recipe is made. also, the ingredients were readily available in our kitchen. very simple and easy recipe to make. prepare the Masala mix, coat it with brinjal slices and make roasts. Please watch the video till end.

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கத்திரிக்காய் சாப்பிட விரும்பாதவர்கள் கூட, இந்த கத்திரிக்காய் மசாலா வறுவலை விரும்பி சாப்பிடுவர்.
சுலபமாக கத்திரிக்காய் மசாலா வறுவல் செய்வது எப்படி. எளிமையான முறையில் இந்த வீடியோவில் செய்துகாட்டப்பட்டுள்ளது. அனைவரும் முழுமையாக வீடியோவை பார்த்து பயன்பெறவும்.

Brinjal Masala Roast |
கத்திரிக்காய் மசாலா வறுவல் :-

1. To Prepare the Masala mix, grind the following in a mixie jar to a fine powder:-
Roasted Bengal gram = 1/3 cup
Turmeric powder = 1/4 tsp
Black Pepper powder = 1/4 tsp
Cumin Powder = 1/4 tsp
Sambhar Powder = 1 tsp ( or use Red chilly powder as per taste)
Coriander Powder = 1 tsp
Garam Masala Powder = 1/2 tsp ( or use Fennel seeds 1/2 tsp)
Salt = 1 tsp ( or as per taste)

2. Slice the Brinjal just before Roasting. Because Brinjal tends to darken. I used Half Kg Green Brinjal. it contains less seeds.

3. Coat the slices on both sides and set aside for 15 minutes. Coat the slices in batches.

 4. Heat 2 tsp of oil in a broad pan. I used hard anodised pan. I used hard anodised pan.

5. Gently place the slices. Roast it in low flame for 5 minutes. NO NEED TO COVER WITH LID.

6. After 5 minutes, gently flip the slices using a spoon. Allow to Roast for 5 minutes. Brinjal Roasting Aroma arises.

7. Oil oozes from the brinjal slices.

8. Each slices gets roasted using less oil in batches.

9. Tilt the pan, to a SERVING BOWL. Slices doesn't stick to the pan, if it is Roasted.

10. Enjoy the Brinjal Masala Roast with Rasam Sadham or Curd Rice

For video Recipe click the link:- BRINJAL MASALA ROAST 

HAPPY COOKING.

CABBAGE VADA | CABBAGE VADAI | NO ONION NO GARLIC RECIPE

Cabbage Vada is done using bengal gram and little urad dhal along with fennel, red chilly and  chopped cabbage, deep fried in oil. Urad dhal is added to get little softness, whereas the outer layer will be crispy. Cabbage will taste crunchy. Since salt has been added while grinding, vadas should be made immediately as cabbage will let out moisture. If preferred to do little later, add salt and cabbage during deep frying. See blog for

• Medhu Vadai
• Masal vadai
• Mathur vadai

Video recipe of Cabbage Vadai

INGREDIENTS:

Bengal gram - 1 cup

Urad dhal - 2 tsp (optional)

Red chilly - 2

Cabbage - 2 cups (chopped)

Fennel - 1tsp

Ginger - little

Salt - 1/2 tsp

Oil - for deep frying

METHOD:

• Wash and soak bengal gram, urad dhal, red chilly for 2 hours.
• Drain the water completely, add to a mixer.
• Add fennel, ginger and required salt and grind coarsely.
• Add chopped cabbage, mix well with hand.
• Heat oil, add vadas of desired size.
• Cook both sides, until the vadas turn crisp.
• Tasty Cabbage Vadai is ready.

Step wise method of the recipe with pictures:

1. Wash and soak bengal gram, urad dhal, red chilly for 2 hours.

2. Drain the water completely, add to a mixer.

3. Add fennel, ginger and required salt and grind coarsely.

4. Add chopped cabbage, mix well with hand.

5. Heat oil, add vadas of desired size.

6. Cook both sides, until the vadas turn crisp.

7. Tasty Cabbage Vadai is ready.

GONGURA THOKKU | ANDHRA GONGURA CHUTNEY | PULICHAKEERAI THOKKU

Gongura, Pulichakeerai in Tamil, has a tangy taste  and unique aroma with immense medicinal benefits. It is rich in iron and other essential vitamins & minerals. Here, it is done along with red chilly and urad dhal. Gingelly oil will suit more than any other oil.This will be more tasty the next day, since the spices gets blended well. The amount of red chilly may vary according to  individual taste. This can be served with idly, dosa, hot rice with gingelly oil. This can be mixed with rice and packed for lunch.

Video recipe of Gongura thokku

INGREDIENTS:
Gongura/ Pulichakeerai - 1 bunch
Red chilly - 10
Urad dhal - 3 tsp
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Fenugreek - 1/2 tsp
Hing - 1/2 tsp
Jaggery - 1 tsp
Gingelly oil - as needed
Salt

METHOD:

• In a tawa, add little oil, red chilly and urad dhal.
• Roast till urad dhal turns golden brown.
• Transfer to a mixer and powder it and keep aside.
• Heat 5 tsp of oil, add mustard,  cumin, fenugreek.
• Add washed and chopped gongura leaves.
• Saute for few minutes. Add salt.
• After 4 to 5 minutes, it gets cooked well.
• Add powder spice along with hing.
• Keep on mixing till all gets blended.
• Add little oil if needed.
• Add jaggery, mix for few minutes and switch off the flame.
• Tasty and aromatic Gongura thokku is ready.

Step wise recipe with pictures:

1. In a tawa, add little oil, red chilly and urad dhal.

2. Roast till urad dhal turns golden brown.
3. Transfer to a mixer and powder it and keep aside.

4. Heat 5 tsp of oil, add mustard, cumin and fenugreek.
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5. Add washed and chopped gongura leaves.
6. Saute for few minutes. Add salt.

7. After 4 to 5 minutes, it gets cooked well.
8. Add powder spice along with hing.

9. Keep on mixing till all gets blended.
10. Add little oil if needed.

11. Add jaggery, mix for few minutes and switch off the flame.
12. Tasty and aromatic Gongura thokku is ready.