Brinjal Stir Fry

Brinjal also known as Aubergine or Eggplant is not in my favourite veggie list. But when I had this for the first time from my colleague's lunch box, I immediately fell in love with this. I was surprised when she gave me this recipe, it was so simple, but tastes great. This is can served as a side dish for roti or rice.

Ingredients:

Brinjal - 250 gms, diced (I used the long purple ones)

Onion - 1, chopped 

Garlic - 2 to 3 cloves, chopped

Mustard seeds - 1/2 tsp

Jeera/Cumin seeds - 1/2 tsp

Turmeric powder - a pinch

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Curry leaves - a few

Salt

Oil - 1 tbsp

Preparation:

1. Heat oil in a pan and splutter mustard seeds followed by cumin seeds. Add onions, garlic and salt and saute till onions start turning brown. Add turmeric, chilly and coriander powders and combine well. 

2. Add the brinjal pieces and mix well. Cover with a lid till brinjal is almost cooked. You may add few teaspoons of water to prevent it from burning.

3. Open the lid and add curry leaves and stir fry on high flame . If you like it to be a little mushy, stir fry for a longer time.

Sending it to Let's Cook: Sabzis for rotis and Anyone can cook:Series 28

Please do visit and send your entries for my Ongoing event - Fusion Food:Pasta

Mushroom Pepper Fry

Mushrooms are my favourite and I always have a pack or two in my fridge. Cooking with mushrooms is very quick and easy and it can be used in a variety of ways. Mushroom Pepper fry is spicy and yummy and tasted very different from the other mushroom dishes I make.This recipe is from my blog hop pal Priya Sreeram of Bon Appetit. View her original recipe here. She has lot of yummy recipes in her site, do check it out... Thanks Priya, for this wonderful recipe.Serves best with roti, naan, pulao, fried rice etc...

Ingredients:

Button or Closed cup mushrooms - 150 gms, diced

Capsicum/Bell Pepper - 1, diced (I used 1/2 each of yellow and red to make the dish colourful)

Onion - 1 large, diced

Green chillies - 2, slit

Garlic - 2 to 3 cloves, chopped

Tomato - 1, chopped

Black Pepper powder - 2 tsp (adjust as per the spice level)

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/2 tsp

Oil - 1 tbsp

Fennel seeds - 1 tsp

Curry leaves - a few

Coriander leaves chopped - to garnish

Preparation:

1. Heat oil in a pan and add the fennel seeds. When they sizzle, add garlic, green chillies and curry leaves and sauté till you get the aroma. Now add the pepper powder and sauté for few seconds. 

2. Add onions,capsicum and salt and sauté for few minutes. The aroma while they get fried is awesome, but I choked a little :-). Add the tomato and when it becomes soft, add turmeric, cumin and coriander powders and combine well.

3. Add mushrooms and keep stir frying while it cooks. Mushroom releases water and if you want a little more gravy, you can add some water. Do a taste check and adjust the spiciness. Garnish with coriander leaves.

Linking this with Blog Hop Wednesdays-Week 1,a new challenge initiated by Radhika of Tickling Palates. Each time, bloggers paired and they need to cook and present a recipe from their partner's blog. Radhika has put a lot of effort in forming groups and pairing them. Meet all my blog hopper friends here...

Also linking with Anyone can cook: Series 28

Also sending to  Let's Cook: Sabzis for rotis 

I am taking taking this to Friday Potluck Dinner-2 hosted and Show and Tell

Linking to Food Palette Series - Black @ Torview

Linking to Joy from Fasting to Feasting-IV at Yummy Food

Please do visit and send your entries for my Ongoing event - Fusion Food:Pasta

Mathanga Vanpayar Erisseri

മത്തങ്ങാ വന്‍പയര്‍ എരിശ്ശേരി 

This is a traditional Kerala recipe made with Pumpkin and Red Lobhia/Cowpea and  is a part of Kerala Sadya ( a traditional vegetarian feast)

Ingredients:


1. Red lobhia /vanpayar – 1/2 cup
   Salt

2. Pumpkin/Mathanga– 250 gm, diced
   Green chillies – 3 to 4
   Chilli powder – 1/4 tsp
   Turmeric powder – 1/2 tsp
   Salt
   Water

3. For grinding
   Grated coconut – 1/2 cup
   Garlic – 2 small cloves
   Black pepper corns – 6 to 8
   Cumin seeds – 1/4 tsp
   Water for grinding

4. For seasoning
   Grated coconut – 1/4 to 1/2 cup
   Dry red chillies – 4-5
   Mustard seeds – 1/4 tsp
   Curry leaves – 1 sprig
   Oil – 2 tsp (preferrably coconut oil)
   Salt

Preparation:

1. Soak the lobhia overnight and cook  in pressure cooker with water and salt.
2. Grind the ingredients listed in item 3 to a smooth paste. Keep aside
3. In a pan, cook the ingredients listed as item 2 till pumpkin is cooked. Add the cooked lobhia and coconut paste to the pumpkin and combine well and cook for few minutes.
4. Meanwhile heat oil in another pan and splutter mustard seeds. Add red chillies, curry leaves and coconut and roast till coconut becomes brown. Add this mix to the other pan where the pumpkin and lobhia are getting cooked. Combine well, do a salt check and adjust the consistency of the dish.

Serve with rice.

Recipe Source: Yummy O Yummy

Linking this with Bookmarked  Recipes  - Every Tuesday Vol.52 hosted at Mharo Rajasthan's Recipes

Sending this to Kerala Kitchen - August 2011 hosted by Vidhya of Sugar N Spice. Visit The Kerala Kitchen page here.

Also goes to Flavours of South India

Please do visit and send your entries for my Ongoing event - Fusion Food:Pasta

My first event - Fusion Food:Pasta

Dear friends,

I am hosting the first event on my blog. I am new to this blog world and am glad that I have got many blogger friends already. I like participating in the events hosted on other blogs and that's when I thought of hosting one on my little space here. I believe this would help me get in touch with more people, more blogs and of course more recipes...

 The Italian origin Pasta is finding its place in more and more Indian homes now. Pasta is also a favourite among kids. Coming to the event, this theme is all about the fusion recipes you could make with Pasta.  The fusion could be with Indian, Chinese or any other cuisine you like.

Event guidelines

1. Cook any dish of your choice with any variety of pasta or spaghetti and post the recipe on your blog between Aug 1-Aug 31, 2011.

2. Vegetarian and Non-vegetarian entries are allowed.

3. Multiple entries are allowed. Archived entries are welcome, but limited to two entries from the archive.

4. Please add a link back to this event announcement and also use the event logo given above. Archived entries also should be updated with the link and logo.

5. Non-bloggers can also send in the entries.

Send in your entries to events.ramyasrecipe@gmail.com with the subject as Fusion Food: Pasta and include the following details

Your name:

Name of your blog:

Blog URL:

Recipe Name:

Recipe URL:

Photo of the recipe: 

So, put on your aprons, take some pasta and toss in your favourite sauces, herbs and spices...I am waiting for your yummy recipes...
Happy cooking !!!
Ramya