Kathrikai Saadham/Brinjal Rice - Day 4, Blogging Marathon #11

I always wanted to try Vaangibaath, the flavorful Brinjal Rice. I was going through some recipes for it, but all needed some extra masala's which i didnt have handy. So, i tried out something on my own, to make this Recipe. Thank Goodness it came out well. Crispy Brinjals with the ground masala tasted awesome!!!!!

Ingredients
2 Cups cooked Rice
5-6 Brinjals
1 medium onion
1 medium tomatoes
2-3 tbsp Oil
Curry leaves a few
Salt to taste


Roast n Grind
2 tbsp Chana Dal/Gram Dal
1 tbsp Coriander Seeds
1 tbsp Fresh grated Coconut
5-6 Red Chillies

Method

• Dry Roast the ingredients under Roast n Grind and Grind into Powder.
• Remove the stem of the brinjals and slice them lengthwise.
• Heat oil in a Non-stick Pan, Splutter mustard seeds, add hing and Curry leaves.
• Add Brinjals and Saute well. Let them cook for 10 minutes.

• When the Brinjals are half-cooked, add the grounded masala powder and salt to it.Mix well.
• Cover and Cook in a Simmer flame until done.
• Add the Cooked Rice and mix well.  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11

Punjabi Rajma - Day 3, Blogging Marathon

I have started following my New year Resolution of Cooking from Loads of Cookbooks i have. This Punjabi Rajma is from Sanjeev Kapoor's Dal and Kadhi. I have made this Delicious Side-dish 3 or 4 times now, it tastes amazing!!! Serve it Hot with Roti's  or With Steaming Hot Rice, you will definitely Relish it!!!

Ingredients
11/2 ups Rajma/Kidney Beans
2 bay leaves
2 medium onions, chopped
2 tbsp tomato puree or 2 medium tomatoes, chopped
1 inch ginger
4-5 Garlic cloves
2 tsp Red Chilli Powder
1 tbsp Coriander Powder
1/2 tsp turmeric powder
1 tsp Cumin Powder
1 tsp Garam masala
Salt to taste
Coriander leaves for garnishing


Method

• Pressure Cook Rajma with little salt and required amount of water until soft.
• Heat oil in a pan, add bay leaves and onions and saute till golden.  Add Ginger and garlic and saute for another minute
• Add Tomato Puree, Chilli Powder, Coriander Powder, Turmeric Powder, Cumin Powder,1/2 Cup Water and Mix well. Cook till oil separates.

• Add Rajma along with the Cooking liquid and mix. Cook in a slow flame for 10-15 minutes, stirring occasionally.  Add Salt and garam masala and Cook for another 5 minutes.
• Garnish With Coriander leaves and Serve Hot with Roti's or Steamed rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Suji Crystal Cookies

I fell in love with these suji cookies after tasting  semolina cookies. I bookmarked this from Easy Cook when I saw at first moment. Suji cookies are nothing but Malaysian cookies(Biskut Suji Kristal - I am really addicted to these cookies) and I guess they got the name as we coat it with castor sugar at the end. The procedure is almost same as semolina cookies but we are adding ground almond here. It gives an exotic taste with an aroma of ghee. They also melt in your mouth like semolina cookies.

Basic Information:
Preparation Time: 30 minutes
Idle Time: 20 minutes
Cooking Time: 15-20 minutes
Makes: 15-20 cookies

Ingredients:

All purpose flour/ Plain flour/ Maida - 1 cup
Baking powder - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Icing Sugar - 1/2 cup
Roasted ground almond - 1/2 cup
Salt - 1/8 teaspoon
Ghee/Clarified butter - 1/2 cup, melted and cooled to room temperature
Vanilla extract - 1/2 teaspoon
Edible food colours - pink, yellow and blue (change with the colour you have)
Caster sugar - for coating the cookies

Method:

1) Combine all purpose flour, baking powder and baking soda. Sift it for even mixing.

2) Add Icing sugar, roasted ground almond, ghee, salt and vanilla extract one by one.

3) Make smooth dough. Final dough will be soft and tight. Keep aside for 20 minutes.

 

4) Preheat the oven to 150C for 15 minutes. Line the baking tray with parchment paper and keep aside.

5) Divide the dough into 3 equal parts.
6) Add enough food colour and knead well for 5 minutes so that the colour spreads out all over the dough.

7) Pinch approx 3g from each colour dough and combine them into one small ball. (I took more than 3g for time saving :-))
8)  When you combine 3 colour, you get a marbled shape ball. Repeat the step and make marbled balls for the remaining dough.

9) Arrange them in a baking tray with 2 inches apart.
10) Bake it for 15-20 minutes.

11) Once done, cool the cookies completely. Then, coat the cookies with caster sugar.

12) Cookies are ready.

Note:
1) Cookies enlarge when they are baked. so make sure to make <10g for each cookie to make perfect shaped cookie balls.
2) Measure ghee after melting. Add ghee little at a time till you make a soft dough.

3) You can use ready to use store bought ground almond or roast and grind the skinless almonds at home.