SuvaiArusuvai - Veg Recipes of India

  Egg Plant Parmesan Vaangi Baath

Ingredients : Ripe plum tomatoes – 20 – cut into small cubes & then put thru a blender to make a sauce Fresh garlic - 6 pods – chopped Fresh Basil leaves – 1 bunch – chopped Red pepper flakes – 2 tea spoons Salt – to taste Olive oil – 4 oz. Method : Heat 1 oz. of the oil for one minute. Add garlic & fry until golden. Add the tomato sauce & the rest of the oil and let boil until it starts to thicken. Add salt, pepper & the basil and simmer on low heat for about one hour, stirring often.

Brinjal Contest entries by  Kanthi Narayanan Ingredients : Eggplant – one - 6 inches long, 2 inches thick & firm All Purpose Flour (Maida) - 3 table spoons Eggs – 3 beaten OR Milk - 1 Cup Bread crumbs – ¾ cup approximately - mixed with red pepper powder Olive oil – ½ inch height in medium size frying pan Spaghetti sauce ** see below Mozzarella cheese – ½ pound grated Garlic powder – 1 tea spoon Oregano powder – 1 tea spoon Red pepper flakes – 2 tea spoons Method : Wash & peel eggplant and cut into half, horizontally. Cut each half into thin slices. Dip each slice into the flour, then the egg or milk and coat it thickly on both sides with bread crumbs. Fry to a golden brown in olive oil. In an oven safe dish, pour spaghetti sauce - about ¼ inch height. Sprinkle the spices into the sauce & mix well. Place egg plant slices in a single fold. Put cheese on each slice & top with another eggplant slice. Pour more sauce over the entire pan and bake fully covered with alu

Brinjal contest entries by Kanthi Narayanan Ingredients  : Brinjal - 6 firm cut into 1' pieces vertically Rice - 1/2 cup Salt - 1 teaspoon Dhaniya seeds - 2 tablespoons Kadale paruppu - 1 tablespoon Red chillies - 2 big Cinnamon - 1/2' piece Cloves - 2 Dry Cocoanut - 1 tablespoon Kariveppilai - 6 leaves Oil - 4 tablespoons Mustard seeds - 3/4 teaspoon Peanuts - 1 tablespoonTurmeric - 1 teaspoon Method : Saute ingredients in BOX in a little oil to golden brown. Cool and make a coarse powder. Set aside. Saute the brinjal in oil with 1/2 teaspoon salt until cooked. Cook rice (not too soft). In a little oil, make seasoning with mustard seeds & peanuts, add the rice, rest of salt, brinjal, masala powder & turmeric powder and mix well but gently. Tip:  Thin green brinjals are the best for this recipe.