Thursday, March 3, 2011
Brinjals with Besan is a yummy curry. For the folks who hate brinjals, please try this curry and see what you have missed all these years. I have adapted this recipe from Mahanandi's. Thanks to Indira for this recipe.
Small round brinjals-6-8
Besan- 4 tbsp
Red chilli powder- 1 tbsp
Cumin powder-1 tsp
Mango powder- 1 tsp
Roasted cashews(optional)- 4-5
Oil- 1 tbsp
Mix well besan,red chilli powder,cumin powder,turmeric,mango powder,sugar and keep it aside.
Slice the brinjals into thin slices,wash and drain.
Take a skillet.Heat oil.Add ginger paste,curry leaves.Add the brinjals.On a medium high heat saute the brinjals turning often with a ladle.Fry uniformly until they are tender.Now stir in the besan mixture with the tender brinjals.Mix and fry until you get the besan aroma.Add roasted cashews.
Serve with rice/chapatis/phulkas.
"Pakoras" are one of the most favored snacks in India. Usually the main ingredient for making pakoras are Gram flour/Besan. But these pakoras are made from Maida. Maida Pakoras are usually available in bakeries in Bangalore and can be stored for 3-4 days.
Maida- 2 cups
Small rava- 2 tbsp
Rice Flour- 4 tbsp
Butter(melted)- 1 tbsp
Green chillies(chopped)- 4-5
Curry leaves- 5-6
Coriander leaves(chopped)- 2 tbsp
Salt to taste
Red Onion(cut into 1 inch thin length)- 1 big
Water- very little
Oil- for deep frying
In a bowl mix maida,rava,rice flour,butter,green chillies,curry,corainder leaves,onion and salt.Leave it for 5-10 mins.The water in the onion would have incorporated into the mixture (hence you need little water which makes the pakoras crisp after its deep fried).Add little water and make the batter consistency like chapati atta batter.
Heat oil in a pan.Drop the batter pieces one by one into the oil.Fry till golden brown and drain it on a paper.
Serve with chutney/sauces.