BRINJAL PIRATTAL

I have learnt this recipe from a close friend of mine.
This is one of the finest recipes of Brinjal dishes. This suits well with Sambar, mor kuzhambu and mutton kuzhambu also.

கத்தரிக்காய் பிரட்டல்:

Ingredients:

Tender brinjals-8
Turmeric powder- half sp
Chilli powder- 2 tsp
Ground tomato- half cup
Gingelly oil- 4 tbsp
Salt to taste
Chopped coriander- 2 tbsp
Salt to taste
Curry leaves- a few
Chopped coriander- 2 tbsp


Grind the following to a coarse paste:

Shredded coconut- 1 tbsp, ripe tomato- half cup, small onion-8, garlic flakes-6, fennel seeds- half sp, curryleaves-15

Procedure:

Cut each brinjal into four pieces lengthwise.
Add the chilli powder, turmeric, salt and the ground paste to it and mix well.
Heat a kadai and pour the oil.
Add the ground tomatoes with the greens and fry them on slow fire until the oil floats on surface.
Add the brinjals and cook them on medium fire until they are done.
The tasty brinjal pirattal is ready now to serve!!

Mango & Fig Milkshake

I started off with Mango milkshake and I remembered I had some tasty, juicy figs that I bought from a market. So that's how I came up with Mango-Fig Milkshake. It tastes awesome.

Ingredients:
Mango - 1 chopped
Dried Figs - 3
Sugar - 2 spoons (optional)
Cold Milk - 1 and a half cups
Cardamom - a pinch

Method:
Blend all the ingredients together to a smooth and creamy mixture and enjoy!

Deepavali Sweets - Mohan Ladoo - Semolina and Sugar Balls.

MOHAN LADOO



I do not know how, why or who baptised our traditional sweet dishes with such beautiful names. But the names surely are enchanting and just adorable. One such sweet is Mohan Ladoo meaning Enchanting Ladoo! The taste justifies its name!





INGREDIENTS



Fine semolina (rava) - 1 glass (200 ml)

Sugar - 1 glass

Salt - 1 pinch

Cardamom powder - 1 pinch

Cashew nuts - a few

Ghee - 3 tbsps

Oil - for frying









METHOD



1. Add salt and knead semolina into a soft but stiff dough using the required amonunt of water.

2. Cover with a damp cloth and leave it aside for ten minutes.

3. Pinch and knead the dough again and roll out into thin ' poories' using rice flour for dusting.

4. Heat oil in a kadai and drop in a ' poorie' after marking it with a fork.

5. Press down the ' poorie' so that it does not puff up.

6. Turn the ' poorie' now and then so that both the sides are fried well.

7. Remove the crisp reddish brown ' poorie' with a perforated ladle and drain on a kitchen towel.

8. Fry all the 'poories' and allow them to cool down .

9. Powder the sugar and cardamom smoothly in a mixer.

10. Break the crunchy ' poories' and add the bits to the powdered sugar and give one swish in the mixer. The 'poorie' powder should be coarse and it should blend with the finely powdered sugar.

11. Empty the ' poorie' and sugar blend into a bowl.

12. Heat the ghee and fry the cashew nuts to a golden brown colour.

13. Pour the hot ghee and the fried cshew nuts all over the mixture.

14. Mix with a spatula so that the hot ghee melts away the sugar.

15. Take a handful of the mixture and shape into a golf ball size 'ladoo'. A sprinkle of hot milk will fecilitate the easy formation of Mohan Ladoos.





The crumbly "Enchanting" ladoos are sure to enchant anyone who savours it.