Brinjal Kosumalli / Mashed Brinjal Potato Curry

 Brinjal Kosumalli / Brinjal potato kosamalli is a very easy to prepare mashed brinjal potato curry made using brinjal, potato, tomato, sambar onion/shallots, tamarind and coriander leaves.Brinjal kosumalli  is a very tasty Chettinad style mashed brinjal potato curry /kosamalli curry and can be served as a side dish with idiyappam, idli, dosa, appam and steamed rice.Brinjal Kosumalli /Chettinadu style Mashed Brinjal Potato Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Brinjal Kosumalli / Chettinad Style Mashed Brinal Potato Curry.

Ingredients:-

Brinjal.                          -2
Potato.                           -2
Sambar onion/Shallots. -15
Tomato.                         -1 large
Green chillies.               -4
Dry red chillies.             -2
Tamarind.                       -small marble size
Mustard seeds.               -1tsp
Urad dal.                        -1tsp
Curry leaves.                  -1sprig
Coriander leaves.            -few
Salt.                                 -to taste
Oil.                                  -1tbsp

Instructions:-

1). Wash and clean brinjals and potatoes under running water and keep aside.

2). Remove the green stem attached to the brinjals and chop the brinjals into two halves lengthwise. Chop potato into big pieces. Pressure cook chopped brinjal pieces and potato pieces adding 2 cup of water and little salt for 3 whistles and switch off the flame.Once cooled transfer the cooked brinjal pieces and potato pieces from cooker to a bowl.Peel the outer skin of cooked brinjal pieces and potato pieces and mash them together and keep aside.

3). Peel the outer skin and chop sambar onion (shallots) into thin lengthy pieces. Half slit green chillies.Chop tomato into small pieces. Keep them on a plate along with few coriander leaves, 2 dry red chillies and a small marble size tamarind.

4). Soak small marble size tamarind in 1/2 cup of warm water for few minutes.Then squeeze and extract tamarind juice. Keep aside the extracted tamarind juice.

Method:-

1). Heat 1tbsp oil in a wide bottom pan and add urad dal. When urad dal starts to change its colour splutter mustard seeds. Add half slit green chillies, broken dry red chilli pieces and curry leaves into the pan and saute well in oil for a second.

2). Add thinly chopped sambar onion (shallots) into the pan and saute well for 2 minutes on low flame.

3). Add chopped tomato into the pan and saute well for 2 minutes on ow flame.

4). Add cooked and mashed brinjal potato mixture, required salt and 1/2 cup tamarind juice into the pan and mix well.

5). Add 2 and 1/2 cup of water into the pan and mix the brinjal potato tomato mixture and boil on low flame.Once the boiling bubbles starts to appear switch off the flame.

6). Add finely chopped coriander leaves into the pan.

 7). Mix well all the cooked ingredients in the pan. Brinjal kosumalli is ready.

 

8). Transfer the brinjal kosumalli /mashed brinjal potato curry to a serving bowl.

 

A very tasty Brinjal Kosumalli /Chettinad style Mashed Brinjal Potato Curry is ready to serve as a side dish with dosa, idli, idiyappam, appam and with steamed rice.

Raw Rice Idlis

 Raw rice idli is a healthy breakfast dish made with raw rice, whole white urad dal, fenugreek seeds and flattened rice and can be served with sambar or chutney.

The following ingredients are needed to prepare Raw rice Idlis.

Ingredients:-

Raw Rice.                -2 cup
Whole white Urad.  -1 cup
Fenugreek/ Methi.   -1/4tsp
Flattened rice/ Poha.-1/4cup
Salt.                          -to taste
Water.                       -as needed

Instructions:-

1). Wash raw rice and soak in water for 5 hours. Wash whole white urad dal and soak in water along with fenugreek seeds (methi seeds) and flattened rice (poha) for 5 hours.

2). After 5 hours grind soaked urad dal along with fenugreek seeds and flattened rice to a smooth and fluffy batter adding very little cool water. Transfer the ground batter to a vessel.

3). Grind soaked raw rice to a smooth but little coarse batter adding little water.Transfer the ground rice batter to the same vessel.

4). Add required salt and mix both the ground batter in the vessel together using hand. Keep aside the vessel to ferment the batter for 8 hours.

Method:-

1). Mix the fermented batter using a ladle.Grease the idli moulds using little oil and pour the fermented batter on each idli moulds with ladle.

2). Boil sufficient water in a idli steamer. Place the batter filled idli moulds into the idli steamer. Close the steamer lid and steam cook the idlis for 12 minutes.

3). After 12 minutes switch off the flame. Remove the idli moulds from steamer and allow the steam cooked idlis to cool.

4). Once cooled scoop out the steamed idlis from idli moulds with a spoon and transfer to a serving plate.

Raw Rice Idlis are ready to serve with hot sambar or coconut chutney.

Jackfruit Drumstick Curry Kerala Style.

Jackfruit drumstick curry is a Kerala style coconut masala curry made with raw jackfruit and drumstick, goes well with rice.

The following ingredients are needed to prepare Jackfruit Drumstick Curry.

Ingredients:-

Raw Jackfruit.-1/2 of a small one
Drumstick.     -2
Asafoetida.    -1/2 tsp
Curry leaves. -few
Salt.               -to taste

For Grinding Coconut Masala:-

Grated coconut.   -1 cup
Cumin seeds.       -1 tsp
Sambar onion.     -1
Garlic.                  -1 clove
Dry red chillies.   -4
Turmeric powder.-1/4 tsp

Instructions:-

1). Chop and remove the outer thorny skin of raw jackfruit.Then chop the raw jackfruit into medium thick pieces. Wash well and keep aside.

2). Remove the outer skin of drumstick. Chop the drumstick into 2 inch lengthy pieces, wash well and keep aside.

3). Grind grated coconut along with cumin seeds, sambar onion (shallot), garlic clove, dry red chillies and turmeric powder to a smooth paste. Keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom pan add chopped raw jackfruit pieces, chopped drumstick pieces and 1 cup of water.Boil and cook chopped raw jackfruit and drumstick pieces till soft on low flame.

2). Add ground coconut masala paste into the pan and mix with the cooked jackfruit and drumstick.Add little water into the pan. Boil and cook until raw smell goes out.

3). Add required salt, asafoetida and few curry leaves into the pan and mix well. Give a boil and switch off the flame.Transfer the curry to a serving bowl.

Very tasty Kerala Style Jackfruit Drumstick Curry is ready to serve with rice.

Quinoa Upma.

Quinoa upma is a gluten free healthy breakfast dish made with white quinoa and grated carrot. Quinoa is rich in protein.

The following ingredients are needed to prepare Quinoa Upma.

Ingredients:-

Quinoa.               -1 cup
Carrot.                 -1
Green chilly.        -2
Onion.                  -1
Mustard seeds.     -1/2 tsp
Cumin seeds.       -1/2 tsp
Curry leaves.       -few
Turmeric powder.-1/4 tsp
Asafoetida.          -1/4 tsp
Water.                  -2 cup
Salt.                     -to taste
Oil.                      -1tbsp

Instructions:-

Grate carrot. Finely chop onion. Finely chop green chillies.Wash organic white quinoa in water and drain water completely.Keep aside the washed quinoa.

Method:-

1). Heat 1tbsp oil in a wide bottom pan and splutter mustard seeds and cumin seeds. Add finely chopped onion into the pan and saute well till onion becomes translucent.

2). Add asafoetida, finely chopped green chillies, few curry leaves and grated carrot into the pan and saute well on low flame.

3). Add required salt and turmeric powder into the pan and mix well.

4). Add quinoa into the pan and mix well for 2 minutes. Add water and mix well and bring it to boil. Cover and cook quinoa on low flame till all the water has been absorbed.Saute well in between.Once quinoa is cooked well and becomes translucent switch off the flame.

Very tasty and healthy Quinoa Upma is ready to serve.

Instant Rice Sevai / Homemade Instant Rice noodles.

Instant rice sevai is a very easy to prepare homemade instant rice noodles and a healthy breakfast dish made with rice flour and can be served with potato curry or any side dish of your choice.

The following ingredients are needed to prepare Instant Rice Sevai / Homemade Instant Rice Noodles.

Ingredients:-

Rice flour. -1 and 1/4 cup
Water.        -1 and 1/2 cup
Oil.            -2 tsp
Salt.           -to taste

Instructions:-

Boil water in a wide bottom pan. Add 2tsp oil, required salt and rice flour into the boiling water and stir continuously till it becomes a thick dough. Switch off the flame and keep aside the rice dough for few minutes. Knead the dough and make a soft chapathi dough consistency.

Method:-

Fill the rice dough in a sevai maker. Grease small plates or idli moulds with little oil. Press the dough in the sevai maker and make rice noodles on greased small plates or on greased idli moulds and steam cook the rice sevai /rice  noodles in a idli steamer for 10 minutes. Switch off the flame and take out the idli moulds or small plates from steamer. Once cooled remove the steamed rice noodles /rice sevai from idli moulds or from small plates and transfer to a serving plate.

Homemade Instant Rice Sevai / Homemade Instant Rice Noodles is ready to serve with potato curry or any side dish of your choice.

Try the recipe and enjoy the healthy breakfast dish.