Sindhi Tarial Wangan (Eggplant Fry with South Indian flavour)

 

               Tarial Wangan is a traditonal Sindhi cuisine where the eggplants are scored, stuffed with spices and shallow fried. All eggplant lovers will simply love this classic dish. It is a very easy and a quick recipe that has minimum of ingredients. You can enjoy it either with steamed rice, jeera rice, pulao or as a side dish with dal-chawal or any type of Indian bread. It is a great party recipe and can be served during special occasions. So check out the step by step pictorial recipe to prepare it. 

• 3-4 medium size eggplant
• 1 tbsp. salt
• 3 tbsp. idli podi
• 1 tsp. red chili powder
• 1 tsp. tamarind pulp
• oil to shallow fry
• 1 sprig curry leaves
• 1 tsp. coriander leaves, chopped

           Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife and immediately dip them in salted water.

           Now mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.

          Spread a little of the spice mix over the scored eggplants and keep aside. 

          Heat oil in a pan and fry the marinated eggplants on both sides on a low flame till well browned and tender. Halfway through add the curry leaves. 

          Garnish with coriander leaves and serve with rice or any Indian flat bread. 

Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife & immediately dip them in salted water.

 Mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.

Spread a little of the spice mix over the scored eggplants & keep aside. 

                  Heat oil in a pan & fry the marinated eggplants.....

            on both sides on a low flame till well browned and tender. 

                   Halfway through add the curry leaves. 

    Garnish with coriander leaves & serve with rice or any Indian flat bread. 

Jowar Noodles (with South Indian Flavour)

 

             Noodles is an universal favorite and there are many versions to preparing it. It can be adapted according to individual preference. Easy and a quick recipe, noodles can be enjoyed anytime of the day or packed for a lunch box / picnic meal. 

             So check out my version of a healthy Jowar Noodles made with mixed veggies. It is a diabetic friendly recipe and can be enjoyed guilt free. I added some sambar powder for a spicy South Indian flavor. So dish out this colorful stir fry in a new avatar and enjoy. 

• 1 packet Jowar bajra noodles, boiled al dente & drained
• 2 cups chopped / sliced veggies (beans, carrots, capsicum)
• 2 tbsp. oil 
• 2-3 dry red chilies
• 1 onion, sliced
• 1 tsp. garlic, sliced
• 1 tsp. ginger, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• salt to taste
• 1 tbsp. sambar powder
• 2 tbsp. roasted peanuts
• 1-2 tbsp. coriander leaves, chopped
• 1 tbsp. lime juice

 

          Heat oil in a wok / pan and temper with mustard seeds and dry red chilies. Sauté for a few seconds. 

          Then add the onion, garlic, ginger, green chilies, curry leaves and stir fry till translucent. 

          Add the mixed veggies and continue to sauté till the veggies are fork tender. 

          Add the boiled noodles, roasted peanuts, salt to taste and sambar powder. Mix well and sauté for 2 minutes. 

          When done, add lime juice and serve, garnished with coriander leaves.

Ghugni in Spicy South Indian Flavour

 

           Ghugni is a very popular and a common breakfast menu in most Bengali household. Made of soaked dried white peas, it is typically relished with hot poori, especially on weekends. It is also enjoyed as an evening tea-time snack and is a street food, served in a chaat form in many parts of Eastern India. 

          However, I gave a twist to this classic Ghugni, by adding some sambar powder for a spicy South Indian flavour. It turned out just amazing. Another great option is to carry this quintessential dish on picnics or during train journeys. So dish out this colourful stir fry in a new avatar and enjoy. 

• 1 cup dried white peas, soaked overnight
• 2 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, sliced
• 1 tsp. garlic, grated
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 tsp. sambar powder
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped

          Pressure cook the soaked dry peas in enough water for 4-5 whistles or till soft. Drain and keep aside. (the stock can be used later).

          Heat oil in a pan / wok and temper with dry red chili, mustard seeds and asafoetida. After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. 

          Add the drained peas, 1/4 cup stock and all the dry spices. Mix everything well and cook for 2 minutes. 

          When done, switch off the flame and add the lime juice. Garnish with chopped coriander leaves and serve as a snack with sliced onion, green chilies and a dash of lime. 

          It can also be relished as a side dish with poori, chapatti or paratha. 

  Pressure cook the soaked dry peas in enough water for 4-5 whistles or 

till soft. Drain & keep aside. (the stock can be used later).

                          Heat oil & temper with dry red chili, mustard seeds & asafoetida. 

                      Add the onion, ginger, garlic, green chilies & curry leaves. Sauté till 

                      light brown. 

                       Add drained peas, 1/4 cup stock & all dry spices. Cook for 2 minutes. 

                                  When done, switch off the flame and add the lime juice. 

                                  Garnish with chopped coriander leaves.

                           Serve as a snack with sliced onion, green chilies & a dash of lime. 

Broccoli Stir Fry (South Indian flavour)

 

           Broccoli is considered healthy with the benefits of fibre, iron, vitamins and calcium. So if your are bored with the usual Broccoli soup or salad? Then try this simple stir fry dish with a South Indian flavour. It is a dry preparation which can be served as a side dish with chapati / paratha or sambar rice / curd rice / dal-chawal for a great comfort meal. 

• 1 medium size Broccoli florets
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 tomato, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• few curry leaves
• pinch of asafoetida
• 1 tsp. sambar powder
• 2 tbsp. oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. chili flakes

          Heat oil in a pan and temper with mustard seeds, asafoetida, urad dal and curry leaves. Sauté for a few seconds. 

  

          After it stops spluttering, add the chopped garlic and stir fry till it turns pink. Then add the onion and fry till light brown. 

          Now add the chopped tomatoes and continue to sauté till well mashed up and the oil separates. 

          Add the broccoli florets, salt, turmeric powder, sambar powder and chili flakes. Cover and cook on a low flame till it is done. It should be al dente. 

          Serve as a side dish with chapati / paratha or sambar rice / curd rice / dal-chawal for a great comfort meal. 

Raw Banana Upma

 

             Check out my innovative dish made of Raw Banana. You may call it upma, stir fry, bhurji or pulao. It is a simple and a quick recipe with loads of yumminess. You can relish it for breakfast with coconut chutney, as a side dish with curd-rice / sambar-rice or for lunch with some pickle and papad. So turn this humble veggie into an absolutely amazing dish. Do add some lime juice to the end product for some tang. It is healthy, nutritious and great for fussy eaters. So check out the step by step pictorial recipe to prepare it.

         

• 2-3 raw banana, peeled,  boiled & grated 
• 2-3 tbsp. oil
• 1-2 dry red chilies, broken
• 1 tsp. mustard seeds
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1/2" ginger, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1 tbsp. tomato paste
• 1 tsp. turmeric powder
• salt to taste 
• 1 tbsp. sambar powder
• 2 tbsp. fresh grated coconut
• 2 tbsp. roasted peanuts 
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds, dry red chilies, urad dal and asafoetida.  

          Now add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown.

          Then add the tomato paste and turmeric powder. Give it a toss.

          Add grated raw banana and salt to taste. Sauté on a low flame for 2-3 minutes.      

          Next add the sambar powder, coconut and roasted peanuts. Stir fry for 1 minute.       

          When done, switch off the flame and garnish with coriander leaves.   

          Serve for breakfast with coconut chutney, as a side dish with curd-rice / sambar-rice or for lunch with some pickle and papad. Choice is yours.

                                  Grate the boiled raw bananas.

                    Heat oil in a pan & temper with mustard seeds, dry red chilies, urad dal &                                        asafoetida. 

                      Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown.

                                  Add the tomato paste and turmeric powder.

                        Add grated raw banana & salt. Sauté on a low flame for 2-3 minutes. 

                       Add sambar powder, coconut & roasted peanuts. Stir fry for 1 minute. 

                             When done, switch off the flame & garnish with coriander leaves. 

                        Serve for breakfast with coconut chutney, as a side dish with curd-rice 

                        / sambar-rice or for lunch with some pickle and papad. Choice is yours.

                         ENJOY !!!!!!

Burnt Garlic Prawn Fried Rice - Fusion style

 

          Check out my version of Burnt Garlic Rice in a fusion style. I added some prawns and gave a South Indian flavor to this popular dish. It did turn out very yummy. This dish is generally served with a Manchurian side dish. However, I enjoyed with some homemade Mirchi Ka Salan, a Hyderabadi delicacy. This is an ideal one-pot meal with or without any side dish. So check out the  step by step pictorial recipe to prepare it. 

         All the garlic fans out there, if you have any leftover rice, then dish out this amazing fried rice. You can add few veggies of your choice. It is a nice alternative to jeera rice or the normal veg. fried rice / plain biryani. Chicken, egg, sausages, paneer or mushroom can be substituted too, if you wish.

• 2 cups cooked rice 
• 250 gms. prawns, deveined & cleaned
• 3 tbsp. oil
• 1 whole garlic pod, finely chopped
• 1/2 cup spring onion (white part), chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes 
• 1/4 tsp. pepper powder
• 1 tsp. sambar powder 
• salt to taste 
• 3-4 tbsp. spring onion (green part), chopped

Tempering - 

• 1-2 whole dry red chilies
• 1-2 green chilies
• 1/2 tsp. mustard seeds 
• 1/4 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. urad dal

          Heat 2 tbsp. oil in a pan and sauté the prawns till it is well cooked. Drain and keep aside.

          Heat remaining oil and fry the chopped garlic till golden brown. Drain and keep aside.

          Temper the same oil with all the mentioned ingredients. Sauté for 1-2 minutes. Add 3/4 of the fried garlic and the white part of the spring onion. Sauté for 2 minutes more.

          Now add turmeric powder and red chili flakes, followed by the cooked rice, salt to taste, fried prawns and pepper powder. Give it a toss and stir fry for 2-3 minutes.

          When done, add sambar powder and chopped spring onion (green part) and mix well. Garnish with the remaining fried garlic and enjoy with any side dish.

                          Heat 2 tbsp. oil & sauté the prawns till it is well cooked. Keep aside.

                    Heat remaining oil & fry the chopped garlic till golden brown. Keep aside.

                     Temper the same oil with all the mentioned ingredients. Sauté for 1-2 min. 

                    Add 3/4 of the fried garlic & the white part of the spring onion. Sauté for 

                    2 min more.

                                  Add turmeric powder & red chili flakes,

                   followed by the cooked rice, salt to taste, fried prawns and pepper powder. 

                   Give it a toss and stir fry for 2-3 minutes.

                                  Add sambar powder 

                                  and chopped spring onion (green part) and mix well. 

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                        Garnish with the remaining fried garlic & enjoy with any side dish.