Stuffed Baby Brinjal by Sumangalee Dhandapani

Brinjal Contest Entry 

Ingredients
750g baby brinjals (green)
200ml refined oil
1 tbsp sesame oil (gingely oil)
2 tbsp cashewnut
2 tbsp poppy seeds
4 tbsp coconut, grated
4 red chillies, whole
1 tbsp peanuts, roasted
1 tbsp curry leaves
2 onions, chopped
1 tbsp ginger-garlic paste
2 tomatoes, chopped
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
3/4 cup tamarind pulp
2 tbsp fresh coriander leaves, chopped

Method:
Take the baby brinjals and slit it from the center. Fry it in hot oil and keep it aside.
Roast the sesame seeds, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste.
Crush the peanut and keep it aside.
In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour. 
Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time.
Once it starts leaving out oil, add the powder spices and the paste, and cook it.
Take out half the masala and add the crushed peanut. Stuff the fried brinjals with this masala and keep them aside.
Add little water in the remaining masala and simmer the flame. Add the stuffed brinjals, tamarind pulp, salt and sprinkle fresh coriander leaves. 
Leave this to cook for 5 minutes and serve hot with chappati or rice.

Brinjal Chutney by Sumangalee Dhandapani

Brinjal contest entry posted by Sumangalee Dhandapani

Ingredients

Brinjal 2 medium sized
Scraped coconut 1/2 a cup
Green chillies 4 or 5 (can add more if you want)
Garlic cloves 3
Tamarind half a lemon size
Corriander leaves
Salt for taste

For seasoning
1 teaspoon oil 
1/2 a teaspoon mustard seeds
1/2 a teaspoon urad dhal

Method
Apply oil on the brinjals and grill it or hold it on flame or fire to cook
Leave the brinjals to cool. When they become cool, remove the burnt skin and take the pulp
Grind the coconut, green chillies, garlic cloves, tamarind, corriander leaves and salt into a smooth paste
Add the brinjal pulp and run the mixer once
Season it and serve it with iddly or dosas

Kathirikkai Gothsu by Bhooma Sudhakar

Brinjal Contest entry by Bhooma Sudhagar

Ingredients:

Brinjal – 5-6 pcs (medium size-finely diced)
Onion – 2
Tomato – 1
Tamarind extract - one cup (take a lemon size tamarind extract)
thuvar Dhal – cooked and smashed
Turmeric powder and salt as required.

Roast and coarse grind:-
Coriander seeds – 3 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Red chillies – 4 (round chillies)

For seasoning:-

Musturd seeds - ½ tsp
Curry leaves – 1 string.

How to make :-
Heat the kadai, pour 2 spoons of oil and add mustard seeds and curry leaves.
When the mustard splutters, add onions and allow to saute till soft. Now add the tomatoes and mix well.
Tap in a pinch of turmeric and cook till the tomato-onion mixture is mushy.
Now add the diced brinjals and mix well. Then add the tamarind extract.
Allow around 5-8mints for the brinjals also to cook in to the mixture and get soft.
When its a little thick add the smashed thuvar dhal, add salt and pour some more water depending on what you want the final consistency to be.
Lastly add the grinded powder and mix well. keep it just for a mintute .
Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
Garnish with chopped coriander leaves and serve hot with Venn Pongal.
I just added smash thuvar dhal to subside the sour taste of tamarind water and enhance the flavour..so it is optional..

Party Menu - 1 by Bhooma Sudhakar

Welcome Drink:

Masala Buttermilk, Watermelon Juice, Orange Juice

Starters:

Hara Bhara Kabab, Crispy Baby Corn, Green Salad, Thayir Vadai, Masala Pappad.

Soup:

Tom Yum Soup, Curry Leaves Soup

Main Dish

Mini Idlys/Dosas, Poori (For Kids), Plain Naan, Butter Naan, Onion/Garlic Kulcha, Bisibelabath, Veg/Peas Pulav, Curd Rice. 

Side Dish

Sambar/Chutney (Coconut, Coriander/Tomato), Vegetable Manchurian, Channa Masala, Dal Makhani, Onion/Cucumber Raitas, Roated pappad. 

Desserts:

Pineapple Kesari, Fruit Salad/ Gulab Jamum with Vannila Ice cream, Rasamalai

Wheat Rawa Puliyogare by Suresh Balaraman

Ingrdients:

Wheat Rava- 1cup

Ghee 4 tablespoon

salt to taste

cashew 5 nos roasted in ghee

puliyogaray mix

Method: 

Dry roast wheat rava flour.add salt to taste with 1 1/2 cup of water and cook in medium heat.stir well.add puliyogaray mix as needed (mtr ready made paste) mix well.add cahew raosted before with coriander garnish. takes 25 minutes for preparation.

Party menu idea - 1 by Uma Sridharan

Welcome Drink

For Children Orange Juice

For adults Fruit punch

Soups

For Children Creamy Tomato Soup

For adults Veg.clear soup

Starters

Veg.rolls, paneer tikka, veg.kababs, dholka and samosas

Main Menu

 Veg.Parantha, Malai Koftha, masal dosai, chutney, sambhar, Bisibele Huli Anna, Baby potato Fry, Onion Raitha, Russian Salad, Brinji, Gobi Manchurian dry, Semiya Bahalabath, chips, pappad, ginger pickle and avakkai

for children

Veg.noodles, fingerchips, bhelpuri, poori, potato masala, curd rice and chips.

Dessert

Fried ice cream, Fruit salad, gulab jamoon, carrot halwa.

2 types of ice creams - vanilla and butter scotch - separate or with Fruit salad, gulab jamoon, carrot halwa.

Sweet paan for children

Regular paan for adults

Recipe contest for January 2012

Every ingredient can be used to make a different kind of dish. There are lots of different cuisines in India and each different state have various kind of cooking the same kind of dish and each of us too have a different method of cooking a particular dish. These contests are to share the different types of dishes that we could make with one or two particular ingredient. 


Here are the ingredients for the first contest - Wheat/Wheat flour and Rawa. 


You can make either a sweet dish or a spicy dish or a snack or any other dish. Ensure you follow the contest rules . 


The last date to post your entries is Feb 20th.