Gutti Vankaya Kothimiri Karam (Stuffed brinjals with Cilantro leaves)

I am a fan of brinjals. Whenever I go to Indian shop for groceries I always look for these small brinjals to make this simple and tasty curry.

Ingredients:

10 -15 small Brinjals/ baby egg plants

1 Cilantro(coriander leaves) bunch (If the bunch is small then use 2)

5-6 green chillies as per the spice
small piece of Ginger

Salt for taste

3 tbsp oil

Kothimiri Karam preparation:

Grind the coriander,green chillies,ginger along with salt coarsely. Cut the brinjals/indian egg plant into lengthwise (like a split) for filling.

Fill the brinjals with kothimiri karam (aproximately 1 tsp paste for each brinjal) and keep it aside.

Heat the oil in a frying pan/vessel . Once the oil is hot add the stuffed brinjals and cook it on a medium heat. After 5-6 mts remove the lid and turn the brinjals so that they cook evenly. Continue like this till all the brinjals cooked evenly. Turn off the heat and season with coriander leaves.

Spicy and very tasty Vankaya Kothimiri Karam is ready to serve with rice/roti.

Suswagatham

Andharki Vandanamulu, (Welcome)

Welcome to my kitchen. I am a fan of cooking. Since childhood my mom, my aunts, my granny used to cook so many varieties of mouth watering vegetarian food. I cannot believe how much they know. I thought this is the best way to share all those recipes to next generation and my friends.

I hope you all enjoy my blog.


-Sailaja

Bellam Paravannam. (Rice pudding with Jaggery)

Before we start anything new we pray to God. So keeping that in mind first recipe of my blog is prasadam for God. When I thought about prasadam first thing that came into my mind is Bellam Paravannam(Rice Pudding with Jaggery).

This dish is mainly used as Prasadam. I still remember my childhood when my mom used to make this on Ratha Sapthami day with new rice of the year, new jaggery using the KUMPATI( this is similar to charcoal grill but smaller size) outside in the sun. It was so yummy. Here you go, recipe of the same but without using kumpati ;)

Information about Ratha Sapthami:

Ratha Sapthami is the main festival of Sri Suryanarayana Swamy(Sun). Mythologically, Ratha Sapthami is considered as Sun God's birthday. Ratha Sapthami falls in February every year when the Spring starts.
On that day we pray to Sun to give us more strength and keep us healthy.

Ingredients:

1 cup rice

4 cubes of jaggery or 1 1/2 cup of grated Jaggery

1 cup of milk

3 cardamoms
1tbsp Ghee

Cashews and raisins for garnish

Cook the rice in a heavy bottomed vessel using milk and water. While the rice is cooking, in another vessel boil the jaggery till the raw smell of jaggery goes. This helps the rice not to break(milk will break if we put jaggery directly).

Add the cardamom powder to the rice. Once the rice is cooked add the melted jaggery and boil for 5 mts on medium heat.

Fry the cashews and raisins using 1tsp of ghee till they turn golden color.

Garnish the rice pudding with the cashews and raisins.

Carrot,Peas Coconut Curry

Ingredients:

3 Carrots
1 cup of peas
1/2 cup of grated coconut
Salt to taste

For tempering/popu/tadka :

1/4 tsp musturd seeds
1/4 tsp Jeera,
1/4 tsp chana dal
1/2 tsp oil
2 red chilli flakes
curry leaves

Heat oil in a pan/vessel once the oil is heat add musturd seeds, jeera, chana dal, red chillis ,curry leaves. Once the chana dal is golden color add the carrot and peas and toss them. Add the salt and cover with lid on medium heat. Toss them once in a while. Once the carrot and peas are cooked add the grated coconut keep it for 5 mts on medium heat.

Serve it with rice/rotis . This curry is very easy to make and kids will love it. My daughter loves this curry. I hope you all like it.