Brinjal in tamarind based gravy (Tamilian recipe)

Ingredients:

Serve 3 to 4

• 6 to 8 nos - small brinjal
• 10 to 15 – Sambar onion / small onion (chopped finely)
• 1/4 tsp - Turmeric powder
• 1 tsp - Red chilli powder ( or add as needed)
• 2 tsp - Coriander powder
• 1/4 tsp - Garam masala powder
• 1 no – Tamarind ( gooseberry sized ball)
• 5 to 10 nos – Curry leaves
• Salt to taste

For grinding:

• 1 tsp - Oil
• 10 nos - Small onion / sambar onion
• 1 medium - Tomato (chopped)

Seasonings:

• 1 tbsp – Oil ( pref sesame oil)
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Split black gram 
• 2 pinches – Fenugreek seeds 
• 5 to 6 nos - Curry leaves (fresh)
• 1 pinch – Asafoetida

Preparation method:

1. Soak tamarind in warm water and squeeze out the pulp. Set aside.
2. Wash brinjals, make 4 cuts on the back, without removing the stem (the way you would do for stuffed brinjal)
3. Heat oil in a pan, add sambar onion and tomato, saute until they are well cooked. Allow them to cool completely and grind them to coarse paste.
4. Heat oil in a pan, season with items given in the list for seasonings. Add chopped onion, brinjals along with little salt, cook over low flame stirring it now and then. Cook until brinjals are 1/2 done.
5. Now add ground onion tomato paste and saute for few seconds. Then add all masala powder given in the ingredient list and saute until raw smell goes.
6. Add 2 cups of water and required salt, bring it to boil. Cover with lid and cook until brinjals are almost cooked.
7. Now add tamarind water and cook for 5 to 10 or until raw smell of tamarind goes and when you reach desired consistency. Finally garnish with fresh curry leaves, switch off the stove and serve with hot rice.

Dhokla

My mom's recipe again.

It's easy to make, healthy and a very yummy snack

Ingredients

• 1 cup besan
• 1/3 cup sooji
• 3/4 tea spoon baking soda
• Ginger and green chilli paste (as per taste)
• 1 tea spoon oil
• 3/4 cup curd
• 1/4 tbsp Eno Fruit Salt
• 1/2 tbsp lemon juice
• A pinch of hing
• 1.5 tbsp sugar

For garnishing 

• Mustard seeds
• Curry Leaves
• Sliced green chillies
• White sesame seeds

Process

• Mix besan, sooji, baking soda, ginger and green chilli paste, lemon juice in curd. Add a bit of water if required. The thickness should be a bit more than idli batter.
• Leave the mixture aside for 45 mins.
• Line the baking container with oil.
• Add Eno Fruit Salt mixed in a spoon of water. Mix well, the whole mixture will now become fluffy.
• Steam for 10 mins at high steam and 2-3 mins at medium heat. Check with knife if its done.
• Turn off gas and let it be for 5-7 mins.
• Take out the steamed dhokla from the container.

Garnishing

• Heat oil in a pan.
• Add mustard seeds, curry leaves and sliced green chillies.
• Add sesame seeds. Just roast the sesame seeds a bit, it should not become red.
• Pour the mixture on the dhokla. 
• Cut square pieces of the dhokla.
• Add 3/4 cup water with sugar. When the water boils, turn off the gas and pour it on the cut dhokla so that it absorbs the water.
• Serve with green chutney.

Rohu in mustard gravy

My mom's recipe...

Ingredients

• Rohu (cut into slices) - 1 kg
• Yellow mustard - 3 tbsp
• Garlic - 1.5 pods
• Onion - 1
• Tomato - 1
• Panch foran
• Coriander powder - 1 tbsp
• Red chilli powder - as per taste
• Turmeric - 2 tbsp
• Salt - As per taste
• Mustard oil

Process

• Wash the fish slices thoroughly. Squeeze out the water by lightly pressing with hand.
• Add salt and 1 tbsp turmeric and marinate for 15 mins.
• Deep fry in mustard oil and keep aside.
• Make a fine paste of yellow mustard and garlic separately.
• Make a paste of onion and tomato
• Add panch foran in oil. Add garlic and fry for a while. When its light brown, add the mustard paste.
• Add coriander powder, red chilli powder and the remaining turmeric powder.
• Add the onion tomato paste.
• When the masala starts leaving oil, add water and salt. 
• Add the fish pieces when the water boils and let the fish pieces cook in the gravy for 5-7 minutes on medium heat.
• Garnish with coriander leaves.
• Serve with rice.

Note : If you wish, you could also add fried potato and fried brinjal pieces with the fish in the gravy.