Vangibath - Brinjal / Small Eggplant rice

This masala rice is amazingly flavorful. The key spice is Mysore Moggu or Star Anise which gives this unique flavor to this rice.

For the masala:
Oil - 1 tbsp
Channa Dal - 1/2 cup
Coriander seeds (Dhania) - 1/2 cup
Red Chilli - 12
Black peppercorns - 1 tsp
Cloves - 15
Mysore Moggu or Star Anise - 2
Fenugreek seeds (Methi) - 1 tsp
Hing - 3 pinches

For the Vangibath:
Rice - 2 cups
Masala - 1/2 cup
Cut small purple brinjals / eggplants - 3 cups
Peanuts - 1/2 cup
Shredded coconut - 1/2 cup
Tamarind pulp - 1 tbsp
Coriander leaves - 1/2 cup
Oil - 3 tbsp
Mustard seeds - t tsp
Curry leaves - 1 sprig
Turmeric powder - 1 tsp
Salt - to taste

1. In a pan, heat the oil and add channa dal, coriander seeds, chilli - fry them till the dal is reddish. Make sure it is not burnt.
2. Then add the rest of the ingredients and fry them for 3 minutes.
3. Once all the ingredients are well roasted, keep it aside for it to cool down
4. Grind the dry ingredients - this makes about a cup of masala.
5. Cook the 2 cups of rice with 6 cups of water - do not overcook the rice.
6. In a pot, heat the oil.
7. Once the oil is hot, add mustard seeds and let the seeds splutter.
8. Add curry leaves and fry it in the oil for a minute. Now add the peanuts and fry them till they are well done.
9. Now add the cut brinjal, turmeric powder, salt to the pot, mix gently and cover the pot to let the brinjals cook.
10. Once the brinjals are almost done, add the tamarind pulp and let it cook for 3 minutes.
11. Now add the ground masala and coconut to this and let it cook for 2 minutes.
12. Finally add the cooked rice to this and gently mix the rice and masala. Check the salt and garnish this with coriander leaves.

The Vangibath is eaten with a raita.

Banana pepper quick pickle

This is a quick pickle that is a great accompaniment for any meal.

To be ground:
Coriander seeds (Dhania) - 2 tbsp
Fennel seeds (saunf) - 2 tsp
Cumin seeds (Jeera) - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds (Methi) - 1 tsp

For the pickle:
The ground masala
Banana peppers - 2
Mango powder (amchur) - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Hing - 2 pinches
Oil - 3 tbsp
Salt - to taste

1. Grind the seeds all together in a grinder. The texture will be slightly coarse.
2. Cut the peppers - we slit them lengthwise and then cut them across.
3. Heat the oil in a pan. When the oil is well heated, add the ground masala and fry for a minute - do not let the masala burn.
4. Add the cut peppers and the powders to the fried masala and fry for a minute.
5. Add salt to taste, close the pan with a lid, keep the flame to a low and let the pepper gently cook for about 15 to 20 minutes.
5. Remove from pan once done. This makes almost one cup of pickle that can be served immediately.

This pickle goes well with chapattis or rice. It can be used refrigerated for about 2-3 weeks. 

Sankranti Yellu Bella

We celebrate Sankranti on Jan 14/15 every year. As a part of Sankranti, we make and exchange yellu-bella with friends and relatives.

For mixing:
Cut dried coconut - 1 cup
Roasted peanuts - 1 and 1/2 cup
Daliya or putani - 1 and 1/2 cup
Cut jaggery - 1 cup
Roasted sesame seeds - 3//4 cup

Just mix and eat.

Happy Sankranti!

Cabbage Sambar with raw masala

This cabbage sambar uses a non-roasted raw masala. The flavor is rather unique and compliments the cabbage very well.

To be cooked:
Shredded cabbage - 5 cups (we used a little more than half of a large cabbage)
Toor Dal - 2/3 cup

To be ground:
Red Chilli - 8
Dhania / Coriander seeds - 1/4 cup
Jeera / Cumin seeds - 1 tbsp
Toor Dal - 1 tbsp

For the sambar:
Cooked cabbage and dal
Ground masala
Tamarind pulp - 1 tbsp
Jaggery / Brown sugar - 1 tbsp + 1 tsp
Turmeric powder - 1 tsp
Salt - to taste
Hing - a pinch
Tomato - 1 medium

For the seasoning:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - a sprig
Hing - a pinch

1. Cook the cabbage till crisp - we used a pressure cooker
2. Cook the daal till done
3. Heat up a pot and add cut tomato. To that, add 4 cups of water, the tamarind pulp, sugar, turmeric powder and salt - bring this to a boil.
4. Add the cooked dal and cabbage and stir for a few minutes.
5. Add the ground masala, add water if needed to achieve the right consistency and bring it to a boil.
6. Taste the sambar and adjust salt, sugar, tamarind as needed to suit your taste. Remove sambar from heat.
7. In a small pan, prepare for the seasoning. Once the pan is hot, add oil.
8. Add mustard seeds to the oil when oil is hot and once mustard seeds sputter, add curry leaves and hing.
9. Now add the seasoning to the sambar and it is ready to serve.

This sambar can be served with white or brown rice. The sambar freezes well.

Tindora / Tondekayi Sambar

Here is a unique twist to a regular sambar. We make Tindora sambar using fresh Tindora which is then crushed using a mortar and pestle.

Masala to be roasted and ground with some water:
Oil - 1 tbsp
Chana Dal - 1/4 cup
Red Chilli - 8
Dhania / Coriander Seeds - 1/4 cup
Toor Dal - 1 tbsp
Methi Seeds - 1/2 tsp
Jeera / Cumin Seeds - 1 tsp
Hing - a pinch
Curry Leaves - 1 sprig
Shredded Coconut - 3/4 cup

To be cooked:
Washed and Crushed Tindora - 3 cups
Black-eyed peas (Alasande) uncooked - 1/2 cup
Toor Dal - 1/2 cup

For the Sambar:
Ground Masala (ingredients above)
Cooked dals and vegetables
Tamarind - 1 tbsp
Turmeric - 1/2 tsp
Jaggery or brown sugar - 1 tbsp
Salt - to taste

For the seasoning:
Oil - 2 tsp
Mustard - 1 tsp
Hing - a pinch

1. Cook crushed Tindora, Toor Dal, black-eyed peas till done - we used a pressure cooker and cooked them separately.
2. Roast the masala ingredients with oil in the given order till golden - be careful not to burn the dals when roasting. Grind the ingredients coarsely with some water in a blender or a mixer.
3. In a pot, boil a cup of water.
4. Add turmeric, tamarind and the sugar/jaggery and let it come to a boil.
5. Add the cooked ingredients, 3 cups water, salt and let that come to a boil too.
6. Add the ground masala and let it come to a boil one last time.
7. Remove from heat and keep aside
8. In a small pan, add the oil for seasoning. When in oil is hot, add the mustard seeds. Once the mustard seeds sputter, add the hing and remove from heat.
9. Add the seasoning to the sambar

This makes about a gallon of sambar and can be eaten with rice - white or brown.

Chakkli / Murukku

Chakklis are a very popular savory snack in Southern India. It is prepared in almost every household during festivals or special occasions.

Ingredients:

Rice Flour - 5 Cups

Finely Roasted Urad Flour - 1/2 Cup

Salt - 1 1/2 Tsp (Or per your taste)

Red Chilli Powder - 2 1/2 Tsp

Jeera / Cumin Seeds - 2 Tsp

Roasted Sesame Seeds - 1 Tsp

Unsalted Butter - 3/4 Stick or 75gm

Turmeric Powder - 1/2 Tsp

Oil - to fry the Chakklis

Preparation:

Mix all the above ingredients and form a firm dough.

Use the Chakkli tool to make around 55 Chakklis

Fry the Chakklis till crisp and drain

Store in a dry container

Notes:

The spice levels can be modified to your taste.

The Chakklis can be stored for atleast a month (you will actually finish them way earlier :) )

Tomato Saasami

Saasami is a fresh yogurt based curry popular in coastal Karnataka.

Ingredients:

Red Ripe Tomatoes, cut - 2 Cups

Mustard Seeds - 2 Tsp

Grated Coconut - 1/2 Cup

Red Chilli - 3

Salt - per your taste

Oil - 1 Tbsp

Curry Leaves - 1 Spring

Curds/Yogurt, beaten - 1 Cup

Preparation:

Grind the Coconut, Mustard Seeds and Red Chilli to a fine paste

Heat a vessel for making the Saasami and add Oil for seasoning

Add Mustard Seeds and Cut Curry Leaves

Once the Mustard Seeds splutter, add the ground paste

Mix and heat it for a minute

Add the cut tomatoes and salt

Finally add the yogurt and remove the Saasami from the heat

Notes:

The Saasami is eaten with steamed rice. The Saasami is best eaten fresh.

Variations:

Saasami can be prepared with grated beets. Instead of cut tomatoes, use grated and cooked beets.