Wednesday, December 30, 2009

I am Back

Sorry friends have been away for long. Been busy at work place and dint have much energy to post anything on my blog, though I had lots of recipes with me. The problem is to have visuals to go with them. For that I need to try them out and them photograph them. Then there is the process of fitting them to blog and then finally writing the recipe. It takes some time and any disturbance in between..I loose the thread...But am back and will be posting lots of recipes..visuals or no visuals...
 One more irritating factor is usually by this time we have our markets flooded with lots of vegetables and fruits. But this year because of natural calamities and other man made ones, we are not able to get all the seasonal vegetables. Either they are not at all available or available but the quality is not good, apart from the prohibitive prices. This happens when one does not think of environmental and other issues and lands especially agricultural lands are usedmindlessly for constructing, residential complexes or other industrial purposes.
As is it is finding land which is rich enough for agriculture is very difficult. Even when one finds it there are other issues of water facilities, what type of crops can be grown etc. Some crops like rice etc require fertile lands and continuous supply of water. Some like cherries, apples require cold climate, where as some require hot of sunshine and humidity. God has bestowed India with a rare boon -a variety of climatic conditions allow a variety of crops to grow here. But then one should be grateful for that and see that this advantage is not lost.
 Any way I will be sharing with you lots of recipes...So keep watching...

Egg Plant or Brinjal

Egg plant or Aubergine or Brinjal is one of the most popular vegetable in India especially so in Andhra; my State.Is known as Vankaya  in Telugu and Baingan in Hindi. Andhra's Gutthi Vankaya Koora-the stuffed brinjal curry is very famous.
This plant is native to India and has been grown since ancient times. It can be small, very huge weighing almost a kilogram (2 pounds approx?), long and thin, oval, medium round etc. The colour also varies from deep purple, light purple green, white, purple and white stripped etc.
We make, curries, chutneys, snacks out of this vegetable. It is either used by itself or in combination with other vegetables like, potatoes, onions, tomatoes, beans, peas and other vegetables.

Some tips:
  • While buying see that the brinjals are fresh and soft. They should be shiny and should not be infested with worms. Usually if you check, the ones with worms have holes in them.
  • Depending on how you are going to cook, you can choose small and round, big or long and thin ones
  • They should be cut just before cooking and should be kept in water to which a little turmeric is added. If these cut pieces are left like that they turn brownish and will taste bitter due to oxidisation.
  •  Sometimes the raw fruit may have a bitter taste in varying degrees. If degorging -a little salt is rubbed on it and after sometime its rinsed off with water is done the bitterness is reduced. However mostly this is not necessary.
  •  It absorbs oil, cooking, fats, sauces and other spices easily , thus helps in making many tasty dishes. However those who are calorie conscious can rub on salt to cut pieces and rinse it off before cooking this reduces the absorption of oil.
  • But one word of CAUTION is, the fruit may trigger allergies, like skin rashes etc, and may enhance the existing allergies. So one should check it out before eating them.
  Green and round ones. Good for stuffed curries or for cutting into pieces and used 
These are the purple coloured, large and long variety. Best for cutting into pieces and used or roasted over fire and used.
Purple coloured, medium sized, round ones best for using them as pieces.
These are the long variety. Best for stuffed curries or used as pieces also.

So I am going to post here many varieties of dishes using these brinjals...Keep watching

Monday, December 14, 2009

Egg Curry

Some one asked for egg curry. Here is one of the recipes. I need to search for more from my kitty of recipes. For the time being, I give you the most simplest and easiest.

Eggs    2
Carrot grated  1 cup
Onions   2 medium sized chopped finely
Green peas  1/2 cup
Green chilies  1 or 2 finely chopped of slit length wise
Ginger garlic paste 1 tsp
Mint leaves or Coriander greens chopped finely 2 tsp for garnishing 
Mustard seeds    1/2 tsp
Cumin seeds   1 tsp
Red chili powder  1/4 tsp
Turmeric powder a pinch
Salt  to taste
Oil 1 Tbsp


  1. Heat  a pan  add oil and when it is hot add mustard and cumin. Fry for a minute, add  finely chopped onions. Fry till they turn pink
  2. Add green chilies and turmeric, mix and fry for a minute.
  3. Now add the ginger garlic paste mix and fry till the paste loses its raw smell.
  4. Add red chili powder, salt and fry for a minute.
  5. Now add grated carrot mix it, cover and cook for five minutes on low flame 
  6. Now add eggs and cook for five minutes. Add peas and now mix it well. 
  7. Cook it for few more minutes on low flame and serve hot with finely chopped mint or coriander garnishing.
  • If you like it add 1/4 tsp of Garam Masala powder. 
  • You can also add 1 -2 tsp of Coriander powder. 
  • You can also use a dash of lemon juice just to add a tangy flavour

Tuesday, December 1, 2009


Coriander greens are known as Kothimeera in Telugu and Hara Dhaniya in Hindi. This is one of the mostly used leafy vegetable, besides Curry leaves in India. This is also know as Chinese Parsley or Cilantro.

This is an annual as well as perennial herb and produces the Coriander seeds. Though all parts of the plant are edible, leaves and seeds are mostly used. In India the leaves are used to garnish and also as an ingredient in the curries, soups, chutneys sauces and many other dishes. Apart from that, the leaves are used to make chutney and other dishes. Coriander seeds are known as Dhaniyaalu in Telugu and Dhania in Hindi. These seeds are used in many of the Indian dishes  as a whole but mostly in powder form, in curry powders and other dishes.

Coriander has got medicinal properties. 
  • It is high in A, B1, B2, C and Iron. 
  • The leaves act as stimulant and tonic. 
  • Strengthens digestion, digestive system especially stomach, relieves flatulence.
  • Helps in reducing fever 
  • Clears phlegm
  • Reduces nausea  
  • Helps in reducing, acidity, ulcers, dysentry etc
  • Helps in regulating heavy menustral flow
  • Lowers blood cholestrol and acts as diuretic there by helping in stimulating kydneys
  • Excellent skin tonic. Fersh juice of coriander leaves mixed with turmeric and applied on face every night before going to bed, helps in reducing pimples. 
  • Juice of fresh coriander leaves, a pinch of turmeric and some curd mixed together and applied on face, neck and hands for  an hour and then washed off with a mild soap or chickpea flour, gives you a glowing and clear skin.
I will be sharing with you many a recipes using coriander seeds and greens in the coming posts....

Jayme I think I have answered your doubts now...