Vankaya Bataani Kura - Brinjal-Green Peas Curry
January 18th, 2007Each time I buy brinjals, I want to spin off a new dish, be it a variation of the classic stuffed brinjal, gutti vankaya kura or a basic stir fry. Come winter, when fresh green peas are abundantly available, I invariably prepare a simple delicious curry, Vankaya (brinjal) bataani (green peas).
Served as a special dish in most marriage feasts, especially during the winter months, even the brinjal-hating folks will savor this universally appealing, subtly sweet-flavored gingery curry. Perfect for a warm winter meal, I have made this dish no less than half a dozen times this past month. Its versatility and flavor makes one wants to prepare it again and again as it goes with steamed rice and rotis or as a spread for sandwiches.
Ultimate in simplicity, this recipe calls for a few every day ingredients, with a liberal use of grated ginger and fresh coriander leaves for garnish. If you don’t have ginger on hand, don’t even venture to prepare this dish. Ginger is the main element here and remember that only white/green brinjals work best for this recipe, with the freshest ingredients bringing out the best of this delicious everyday curry.
Vankaya Bataani Kura Recipe
Prep & Cooking: 30-40 mts
Serves:5-6 persons
Cuisine: Andhra
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1/2 kg white brinjals, washed, cubed and soaked in water
1 cup green peas
pinch of turmeric
salt to taste
1 tsp mustard seeds
1 tsp cumin seeds
1 1/2 tbsp finely grated ginger
6-8 garlic cloves, slightly crushed
2-3 dry red chillis, tear
12-15 curry leaves
3 medium onions, grated
3-4 green chillis, crushed
1 1/2 tbsp oil
1 Par-boil the cubed brinjals and green peas adding a little salt, turmeric powder and about a big cup of water. Strain any left over water once the vegetables are par-boiled. Discard the strained water if you feel the brinjals might be bitter.
2 Heat oil in a cooking vessel and add the mustard seeds and let them splutter. Next add the cumin seeds, dry red chillis, curry leaves, garlic and ginger and toss them about for a few seconds.
3 Now add the green chillis and onions and saute them till transparent.
4 Add the par-boiled vegetables and salt, combine and cook uncovered for 5-7 mts on medium heat. Add a few tbsps of water, reduce heat and cook covered for another 12-15 mts or till the curry is done.
6 Garnish with fresh coriander leaves and serve with hot chapatis or white steamed rice.
Note:
If you feel the brinjals might be bitter, discard the strained water in which the veggies are boiled.
Chandra Kaantalu
January 13th, 2007A treasured sweet dish, very dear to us Andhras, are these golden bewitching treats, Chandrakaantalu. Classified as pindivantalu (festive foods), these classic favorites are absolutely delicious making you crave for more even after you have had your fair share. I actually have to remove the serving plate from the table to keep us from finishing the whole batch of chandrakaantulu at one go..:)
Although the ingredients are few and recipe sounds easy and simple, it does take some experience to prepare these melt-in-the-mouth temptations. It’s here that Chandralekha Aunty came to my rescue and has been very kind to share this recipe and Chicken Masala Balls recipe and here I am blogging this fragrant tender sweetmeat.
Split yellow moong dal is ground to a fine paste and cooked along with sugar and fresh grated coconut to form a thick paste and mixed with cardamom powder, the flavor enhancer. The cooked thick lentil batter is quickly spread out on a wet cloth and cooled before being cut into the desired shape, diamond and square being the favorite. With a subtle cardamom flavor and a soft, tender chew, the raw squares taste good even before being deep fried and don’t be surprised if you find that a few disappear even before they get to the deep-frying skillet..:)
These square delights while being deep-fried give the kitchen a really warm, sweet wholesome fragrance and emerge completely tender on the inside with a golden crisp crust. Those of you, new to this sweet, try them and you feel compelled to prepare them again and again.
Chandra Kaantalu Recipe
Recipe Source: Chandralekha Aunty
Prep & Cooking: 45 mts, Soaking: 1 hour
Makes approx 25-30
Cuisine: Andhra
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1 cup split yellow moong dal/pesara pappu
1 1/2 cup sugar
1/2 cup fresh grated coconut
1/4 cup chopped cashewnuts
1 tsp cardamom powder
pinch of salt (optional)
oil for deep frying
1 Soak moong dal for an hour, drain and grind to a fine paste adding a 3-4 tbsps of water. You can even grind it without adding any water.
2 Heat a heavy bottomed vessel and add the sugar, the ground dal paste, grated coconut, cashewnuts and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking.
3 Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt.
4 Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it (like shown in the picture above). Using a flat laddle which has been oiled and gently spread the mixture to form 1/2″ layer and cool.
5 Cut into desired shape and separate the pieces very carefully lest they break and keep aside.
6Heat oil in a wide heavy bottomed vessel and deep fry the squares till golden brown. You can deep fry a batch of six to eight depending on the size of the vessel.
6Serve warm or cold. Store in an air tight container as they last for at least 4-5 days.
Note:
Ensure that you keep stirring the mixture as it cooks. Gently remove the raw squares from the wet cloth only when the spread out mixture has completely cooled down.
Chicken Masala Balls
January 10th, 2007This is one recipe I have been wanting to blog this past month. I first tasted these delicious chicken balls at a friend’s place, whose mother-in-law is a cook par excellence. My queries on its preparation made Chandralekha Aunty invite me into her kitchen to share this recipe along with another dish, an Andhra sweet delicacy which I will also blog about soon.
Boneless chicken pieces, onions, fresh coriander leaves, green and dry red chillis, ginger, garlic, cashewnuts and roasted spices are ground to smooth paste and shaped into bite sized balls and deep fried (can be grilled too). The grilled balls are absolutely perfect on their own and offer a healthy alternative but nothing to beat the crisp deep fried version..:)
Chicken masala balls have a hot and spicy aroma that fills the room while being cooked and a flavor that makes these party appetizers almost impossible to resist. I’ve made this recipe twice these past few days and I can tell you, it’s a keeper, guaranteed to add flavor to a festive day like Kanuma. Serve as a snack/appetizer or as a side dish with rice and curry.
Chicken Masala Balls Recipe
Recipe Source: Mrs. Chandralekha Sunkara
Prep & Cooking: 30-40 mts
Makes approx 30 balls
Cuisine: Andhra
.
1/2 kg boneless chicken pieces, cleaned and washed
1/4 kg onions finely sliced
8-10 fresh green chillis
5-6 dry red chillis (adjust according to your choice)
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsps coriander seeds
1 1/2 tbsps cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts
salt to taste
oil for deep frying
1 Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2 First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
2 Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
4Serve hot with tomato sauce or green chutney.
courtesy by...
SAGAR RESTUARANT
 |
Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
718-213-4338(for catering only)
Web Site: www.sagarfood.com
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