Brinjal in Coconut Masala

Brinjal / Eggplant / Aubergines , call it what you want, is a favourite veggie across the world. Different names and cooked in myriad different ways. Wiki tells me that this was originally domesticated in India. So this was another gift to the world from us ;) Very easy to grow as well. I say this cause I have found success in growing brinjals :D. Brinjal is probably one the few vegetables cooked all across India, albeit in different ways. I myself make it in a couple of different styles. The recipe that follows is the twist on the traditional "Yennegai" or "Yenne badnekai" or the "Bharwan Baingan". The original recipe involves stuffing baby brinjals with the stuffing and frying in oil. I did not want to use too much oil and wanted it to cook sooner, so I cut the brinjal into smaller semicircles and fried them in very little oil initially and then added the masala. It was a perfect combination with the jowar roti or "Joladda rotti"

Brinjal in Coconut Masala

Brinjals cooked in a spicy coconut masala

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     40 minutes
Yield:              2-3 Servings

Ingredients:

500gms Brinjal
2 medium Onion
2 medium Tomato
1 cup grated fresh Coconut
2 tsp Sambar powder
1 tsp Garam masala
2 tsp Red chilli powder
1 tsp Turmeric powder
1 Tbsp Urad dal
½ tsp Fenugreek seeds / Methi seeds
2 tsp Cumin seeds / Jeera
1 Tbsp Tamarind
A pinch of Hing
3 Tbsp Oil

Method:

• Lightly roast the urad dal and the methi seeds in a kadhai until the urad dal is slightly brown
• Grind together coconut, tamarind, sambar powder, garam masala, urad dal, methi, red chilli powder and turmeric powder into a coarse paste. Use 1 tbsp of water to grind.
• Heat 2 tbsp oil in a kadhai and fry onion until translucent in it.
• Add finely chopped tomatoes, hing and the ground paste and cook until the tomato is cooked
• Add 1 cup of water and cook on low flame for 8-10 mins or until the oil  separates
• In a different kadhai, add the remaining oil and fry the sliced brinjals until done. The brinjal should be cooked but still be firm.
• Add the fried brinjal to the masala and cook together for 2 mins
• Add more water if you want a thinner gravy or less water if you want a dry sabzi.
• Enjoy with hot hot phulkas or joladda rotti

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Black Bean Soup

This has been on my list to post for a long time but I guess only laziness prevented me from posting it. Black beans are pretty much unknown out here. I first ate them at Panera Bread. The black bean soup which was a Thursday regular was the low fat vegetarian soup option. It’s nice to know something tasty is also low fat, isn’t it? I came back to Bangalore and black beans were nowhere to be found L Then one day while walking around a supermarket I found canned black beans. Since then it has become quite a regular soup at home. Filling and very Indian in spices and taste, this works well with everyone at home. Rajma looks a lot like black beans but tastes quite different, so don’t mistake the two. This soup so full of bean, is also very filling.

Black Bean Soup

Vegan soup made using spices and black beans

Recipe Type:  Soup
Cuisine:          Mexican
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:              2 servings

Ingredients:

1 can Black Beans
1 Tomato
1 small Onion
2-3 cloves Garlic
1 tsp Cumin seeds / Jeera
1 tsp Cumin powder / Jeera powder
1 tsp Red chilli powder
2-3 tsp Oil
Salt
Water 2 Tbsp chopped Coriander leaves (Optional)

Method:

• Wash and rinse the black beans as specified on the can.
• Finely chop the garlic, onion and tomato
• Heat oil in a large pan and add the cumin seeds
• Once the cumin seeds brown, add the garlic and onion and fry until the onions are translucent
• Add the tomato and cook until done
• Add the cumin powder and rec chilli powder and fry for 1 min
• Add the black beans, water and salt and boil for 4-5 mins.
• Garnish with chopped coriander leaves (Optional)
• Enjoy hot with crusty bread

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Almond Chocolate Brownie (Eggless)

I absolutely LOVE, LOVE and more LOVE these Eggless Almond Chocolate Brownies. They are chocolate-y (Oh ya!) to the core and they have crunchy Almonds, what's not to love?

I'm definitely a chocoholic at heart, soul, fingers and toes. I've never been able to resist a good piece of chocolate. Dark, Milk, White, I'm game for any type of chocolate. All that talk of chocolate is enough to make me wanna crave one this instant. I wonder how people save their chocolate for later. As for me, if I know there is a chocolate around the house, I can think of at least 10 reasons why it should be in my mouth and not on the shelf.

I'm also totally NUTS about nuts. I'm always stocked with Almonds, Cashew nuts, Pistachios, and sometimes Walnuts. They are the best in-between-meals snacks I can think of. I carry a handful in my bag all the time to munch on in the bus.

They say chocolate is good for you, they say nuts are good for you, I say these Almond Chocolate Brownies are really good for you. May not be calorie wise but spirit wise, big Thumbs up!! Nothing like an awesome brownie to raise your spirits and make you feel like you are flying high up in the sky.

Everyone has their favorite brownie recipe. This recipe is mine. These Eggless Almond Chocolate Brownies have become a birthday regular for me. I've made it twice in a row now and I'm still amazed how something so easy to make can be so wonderful in taste. 

One would think Brownies are for kids, but I feel the older I get, the more I want them. 

This recipe makes cakey brownies that are not sickly sweet. The semi sweet dark chocolate (my favorite kind of chocolate) gives this Brownie that slight bitter darkness and not making it sickly sweet. I'm not really a fudgy sweet brownie kinda girl. 

This recipe is eggless aka vegetarian, however, it is not vegan. The condensed milk replaces the eggs as the wet ingredient. If you can find vegan sweetened condensed milk, then you can make these brownies vegan. To make these brownies, I recommend buying good quality cooking chocolate. If you cannot find it, you can use any dark chocolate bar that has more than 50% chocolate (70% is better). 

I've used wholewheat flour in the brownie, you may replace it with all purpose flour or maida.

Remember not to aerate the batter too much, else, you will end up with a chocolate cake and not a brownie. Also, do not over mix the batter, you will get a tough brownie. 

If you liked this, you may also like:

• 40 minute Eggless Chocolate Cupcakes - Super quick eggless cupcakes.
• Almond Cookies - Almond cookies made with 75% wholewheat flour.

Almond Chocolate Brownie (Eggless)

Eggless chocolate and almond brownies

Recipe Type:  Dessert
Cuisine:          International
Prep Time:     30 minutes
Cook time:     60 minutes
Yield:              9

Ingredients:

1.25 cups Whole Wheat Flour(appx. 160gms)
2 Tbsp Corn Flour
1.5 tsp Baking Powder
0.5 tsp Baking Soda
150 gms semi sweet Dark Chocolate
2 Tbsp Powdered Sugar / Icing Sugar
0.5 tin Milk Maid
50gms Unsalted Butter
0.5 cup Milk
1 tsp Vanilla Essence
10-12 Almonds

Method:

Sift together the whole wheat flour, corn flour, baking powder and baking soda at least twice
In a pan, put in the dark chocolate, broken into pieces and until the chocolate melts.
Add 0.25 cups of  milk to improve the consistency. Stir well to get a smooth sauce and keep aside to cool.
Cream together the butter and the sugar in a bowl. Whisk it for around 3-4 mins.
Add the milkmaid, vanilla essence and the dark chocolate and mix well until combined.
Add the flour in parts and mix well.
Preheat the oven to 180 degree Celsius.
Grease a shallow square pan and dust it with flour.
Pour the batter into the pan and sprinkle chopped almonds over it.
Bake for 45-50 mins.
Serve with chocolate sauce, ice cream or with Love.

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Avial

Avial is I believe a Tamil/ Kerala version of the Kannada majjige huli. Majjige huli is made only from white pumpkin, but Avial has loads of vegetables. An awesome combination with dosa or adai (dal dosa). Don't fret if you don't have all the vegetables mentioned in the list, just add what you have at home and make your own version of avail like I did.

Avial

South Indian stew made with vegetables, coconut and yoghurt

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

1/3 cup Coconut
3 tsp Jeera / Cumin Seeds
2-3 Green Chillies
1 cup Curd / Yoghurt
2.5-3 cups of mixed Vegetables
4-5 Curry Leaves
2 tsp Oil
Water
Salt

Method:

• Cut all the vegetables roughly, appx 1” pieces.  Generally used vegetables for avail are Drumstick, Carrot, French beans, Yam, Pumpkin, Raw banana and brinjal. I did not have all these, so I used Carrot, French beans, brinjal, potato and capsicum.
• Boil water in a pan and add the vegetables to it and cook until they are done but still firm. Add the vegetables that take longer to cook first. Veggies like brinjal, capsicum, raw banana can be added after 3-4 mins.
• Grind together coconut, 2 tsp jeera and green chillies into a fine paste.
• Add the paste to the vegetables once the vegetables are done
• Add salt and 1 cup water and boil for 3-4 mins. Adjust the water according to the desired consistency.
• Beat the curd until smooth and add to the avial. Cook for 2 mins on low flame.
• Heat oil in a small pan and add the cumin seeds. Once they slightly brown, add the curry leaves and pour this tempering to the avial.
• Enjoy hot with rice or dosa.

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Adai | Bele dose | Mixed Dal Dosa | Lentil Crepes

I'd heard the name adai but never tasted it. So when a local Tamil eatery chain in Bangalore started serving these, I went and ordered for one adai avial. It was sooo heavy, I could not even finish the one adai they served me. I thought I'd never like these until my sister's mother in law fed me her version of adai. Light and fluffy and flavoured with cumin seeds and ginger, I loved it. This is a quicker fix than the regular dosa and a variance to the regular breakfast. Full of proteins and low in calories.

Adai | Bele dose | Mixed Dal Dosa | Lentil crepes

Dosa / Crepe made from mixed lentil or mixed dal batter. 

Recipe Type:  Breakfast
Cuisine:          South Indian
Prep Time:     8 Hours (Includes lentil soaking time)
Cook time:     30 minutes
Yield:              15-20

Ingredients:

1 cup Moong Dal
¼ cup Toor Dal
¼ cup Rice
¼ cup Chana Dal
¼ cup Urad Dal
2-3 Green Chillies
8-10 Curry Leaves
½” piece Ginger
1 tsp Cumin Seeds / Jeera
1-2 Tbsp Curd / Yoghurt
A handful of Coriander Leaves
Salt
Water
Oil for frying

Method:

Soak all the dals and for 8-9 hours
Grind into a fine paste along with salt, green chilies, curd,  coriander leaves and a little water
Grate the ginger into the batter
Add curry leaves and jeera into the batter
Add more water if needed. The consistency should be like regular dosa batter.
Heat a tava and grease it
Pour a spoonful of batter and spread it like a regular dosa
Spoon 1 tsp of oil on it and allow it to cook on one side.
After it browns slightly on one side, flip it and allow it to cook on the other side
Serve it hot with chutney or avial

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Banana blossom and white peas subzi

Banana blossom or banana flower is the maroon tear drop shaped thing we probably see in our vegetable shop. It is found at the end of a banana cluster on the tree. I never knew how to cut it or cook it having never eaten it. But a thai place around my house serves banana blossom cakes and they added lemongrass and all those wonderful thai spices and made an awesome cutlet out of it. I simply loved that. I have not yet tried making that but I'm sure that will be soon on the menu. Meanwhile, I got this recipe from my mom which works out great for me. It is the Goan way of cooking banana blossom. It must be good, coz hubby dearest wants it again soon :)

Ingredients:

Banana blossom - 1
White peas/ Green peas - 1 cup (dried)
Fresh grated coconut - 2 tbsp. (Optional)
Oil - 2-3 tsp
Mustard seeds - 1 tsp
Turmeric powder / Haldi - 1 tsp
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt

Method:

The important thing with banana blossom is knowing how to peel it and cut it
Discard the maroon layer and keep the small buds at the bottom of the stem. We only use the buds. Cut the buds into smaller pieces and soak in water to avoid oxidising.
Keep removing the layers until you can. After a point it is difficult to separate these layers.
Once the maroon layers are over, the layers will turn white. These are difficult to separate.
Start cutting the blossom into slices once you cannot remove any more
Soak this in water overnight. You can keep this in the fridge.
Squeeze out the water in the morning and pressure cook for around 2-3 whistles (10-12 mins)
Separately pressure cook the white peas for 1-2 whistles (8-10 mins) until done
Heat oil in a kadhai and add the msutard seeds.
Once they splutter add the cooked banana blossom and the white peas.
Add a cup of the water the peas were boiled in.
Add turmeric powder, chilli powder, garam masala and salt
Cook until the water evaporates.
Garnish with coconut and serve

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Wholewheat Tomato & Basil bread

I often miss having the Mediterranean veggie sandwich at Panera bread for lunch. Since we don't have any Panera Bread's out here, I cannot enjoy their tomato and basil bread. Which is what set me on a path to create my own. I found several recipes on the net, but I modified them to suit me. I am not so keen on cooking with maida(flour) so I use atta (whole wheat flour) more often. I also had no parmesan cheese as the recipes asked for. Also, I added the oats and the fennel just as an experiment which worked successfully. This was a yummy breakfast today morning with oodles of butter....



Tomato & Basil bread



Before first rise

After first rise

After baking

Crust & crumb

Ingredients:

Whole wheat flour / Atta – 1.5 cups

Oats – ½ cup

Tomato – 1

Basil leaves – 10-12

Fennel seeds / Saunf – 1 tbsp

Olive oil – 1 tsp

Active dry yeast – 1 tsp

Red chilli flakes – 1 tbsp

Tomato ketchup – 1-2 tbsp

Water – ¼ cup

Salt – ½ tsp

Method:

Puree the tomato and mince the basil

Warm the water and dissolve the yeast in it

Add the tomato puree, basil, crushed fennel seeds, red chilli flakes, tomato ketchup, oats and salt and mix well

Add the flour and knead until the dough is smooth and elastic. I kneaded for around 15 mins.

Grease a vessel with olive oil and place the dough in it. Turn the dough so that it is covered in oil. Cover the vessel and allow it to proof for 2 hours or until doubled in size.

Knead again for 1 min and place in the loaf tin or the baking sheet and allow it to rise for another 1 hour.

Preheat the oven to 240 degree Celsius.

Bake for around 20-25 mins.

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Baked Flat Puri

With masala puri on the menu for a Saturday night dinner, I could either go out and buy puris, or make my own. I could have deep fried them, but my ever supporting hubby said lets bake them (I'm trying to give up deep fried food). So bake them it was. If you want the authentic road side puri taste, I suggest you deep fry them or take the healthy route like me and bake them :)



Baked flat puris

The stiff dough

Cut the puris using a cookie cutter

Place the puris on a baking sheet to bake

Baked Flat Puri

Baked flat puris or savoury tea time biscuits

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     60 minutes (Includes dough resting time)
Cook time:     20 minutes
Yield:              40

Ingredients:

1/2 cup Whole Wheat Flour / Atta
1/2 cup Chiroti Rava / Fine Semolina
1 Tbsp Corn Flour
1/2 tsp Baking Soda
4 tsp Oil
1/2 tsp Salt
1/2 cup Water

Method:

• Mix the atta, rava, corn flour, salt and baking soda
• Rub in the oil
• Add water by the tbsp. and mix to form a stiff dough
• Cover it and allow it to rest for 30 mins
• Roll into small puris or roll out a large roti and cut into small puris using a cookie cutter
• Preheat the oven to 180 degree Celsius
• Bake for 7-10 mins. Mine were done in about 8 mins.
• This recipe made around 40 small puris.

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Avalakki mixture | Crispy flat rice | Poha chivda [Video]

Crispy Avalakki Mixture or Poha Chivda recipe with step by step video instructions. Avalakki or Poha is deep fried until crispy and then mixed with peanuts, curry leaves, roasted gram and spices. This can serve as a light tea time snack or as a topping for other dishes such as chat or bisi bele bhat. It is super easy to make and takes less than 10 minutes to make. Crispy Avalakki Mixture is vegan, gluten-free, and fit a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

I made masala puri for dinner (recipe follows) and had no mixture at home to go with it. So instead of venturing out in the rainy Bangalore night to go buy mixture, I decided to just make something by myself at home. I'd never made it before, but the avalakki mixture seemed to be  very simple to make. So I did give it a try and as I had expected, it is very easy to make. It was perfectly crispy and went along well with the masala puri.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Avalakki mixture | Crispy flat rice | Poha chivda

Poha/Flattened rice deep fried and flavoured with spices and peanuts.

Recipe Type:  Snacks
Cuisine:          South Indian
Prep Time:     5 minutes
Cook time:     10 minutes
Yield:              Around 2 cups

Author:                Anupama

Ingredients:

1 cup Avalakki / Flatenned Rice / Medium Poha
0.25 cup Peanuts
0.25 cup Roasted gram or Fried gram(futana / puthani)
Oil for frying
8-10 Curry Leaves
1 tsp Turmeric Powder / Haldi
1 tsp Red Chilli Powder
Salt to taste

Method:

1. Heat oil in a kadhai for frying.
2. Use a net strainer or a spoon with small slots for easier frying.
3. Add the poha to the net strainer and dip it in the hot oil and stir fry until the poha is fluffed up and crispy.
4. Drain excess oil and remove to a large bowl.
5. Add the peanuts and fried gram to the oil and fry until browned. Preferably fry them separately.
6. Add the curry leaves and fry until crispy.
7. Add the peanuts, fried gram and curry leaves to the crispy poha.
8. Add salt, turmeric powder and red chilli powder and mix well.
9. Allow to cool completely before storing in an airtight container.

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Jhunka

Jhunka Bhakri is a simple but thoroughly enjoyed meal in North Karnataka. Jhunka takes hardly 10 mins to prepare and is a welcome substitute to the regular sabzi once in a while. So on Friday night, tired of cooking ,once again, and bored of eating out. once again. This was the quickest fix for dinner.

Jhunka

Quick Maharastrian curry made from chickpea flour/ besan and tomatoes.

Recipe Type:  Side
Cuisine:          Indian / Maharastrian
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:              2-3 servings

Ingredients:

1/2 cup Besan / Gram Flour
1 cup Water
1 Tomato
4-5 Curry Leaves
2 Green Chillies
1 tsp Cumin Seeds / Jeera
2 tsp Oil
1 tsp Turmeric Powder / Haldi
Salt

Method:

Heat oil in a kadhai and add the cumin seeds
Once they brown slightly, add the curry leaves, chopped tomatoes and chopped chillies and fry for 2 mins
Add 1/2 a cup of water and cook until the tomatoes are soft
Add the turmeric powder
Mix the besan in the remaining water until it is a smooth paste
Add this to the kadhai and add salt
Heat on low flame until the raw taste of the besan disappears. Keep stirring to prevent the jhunka from burning
Add more water if desired
Eat with jowar rotti or phulka

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Red Chilli Marinated Tofu

Deep fried tofu is very tasty, but baked tofu is equally tasty as well albeit healthier. Plain baked tofu is good but baked marinated tofu is awesome. Since I had the red chilli chutney ready, I decided to marinate the tofu with it. I rolled up the marinated tofu in a chapatti along with lettuce and spinach to form a roll. You can just eat it like a salad. Go to recipe.

Red chilli marinated tofu

Marinated tofu

Baked marinated tofu

Tofu roll

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Red Chilli Marinated Tofu

Firm Tofu marinated in a red chilli chutney and baked. This is then made into a roll using whole wheat flat bread and fresh salad leaves

Recipe Type:  Snacks
Cuisine:          International
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              2 rolls

Ingredients:

200 gms Firm Tofu
2 Tbsp Red Chilli chutney / Ranjaka(Recipe in this blog)
2 Tbsp Lime juice
1 tsp Sesame seeds
4 large Lettuce leaves
1 cup Spinach leaves
2 Chapati / Phulka
Salt

Method:

• Marinate the tofu with the red chilli chutney overnight
• Preheat the oven at 180 degree Celsius
• Cut the tofu into 1" cubes and bake for 15 minutes
• Add the lime juice, salt and sesame seeds
• Either eat it as a salad along with lettuce and spinach leaves or roll it into a chapatti to make a tofu roll.
• To make a roll, spread the lettuce leaves and the spinach on the chapatti.
• Add the baked tofu
• Roll the chapatti and enjoy with ketchup

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