Bagara Baingan

Ingredients:-

Brinjals small and round shape 6 nos

Onions 2 chopped finely

Tomatoes 2 chopped finely

Green chillies 2 chopped finely

Ginger garlic paste 1 tbsp

Oil 2tbsp

Oil for deep frying

Coriander powder 2tbsp

Turmeric powder 1/2 tsp

Red chilly powder 1 tbsp

Cinnamon 1' pc

Cloves 1

Salt as per taste

For Gravy/koora

Sesame seeds/til/nuvulu 2 tbsp

Cashew nuts 7-8

fresh grated coconut 6 tbsp

Dry roast sesame seeds and cashew nuts.

Make a smooth paste of the above ingredients

For Seasoning/Talimpu

Oil 2 tbsp

Curry leaves few

Method:-

Wipe dry the brinjals.Make long slits on the brinjal and keeping the green part intact.

Deep fry them until they change colour and take them on a tissue paper.

In a pan take oil,add cinnamon and cloves.Once they splutter,add onions and green chillies.Saute until brown in colour and add tomatoes,coriander powder,turmeric powder and chilly powder.Cook until oil comes out.

Now add ginger garlic paste and saute until the raw smell goes of,which takes about 2-3 minutes.Then add the sesame and coconut paste and saute till oil comes out.

Now add brinjals and mix softly and thoroughly.

Then add 1/2 cup of water bring to boil and reduce the flame till thick gravy forms.

Once it is done take another small pan.Heat oil and add curry leaves to it.When curry leaves starts changing colour,pour it on the brinjal gravy.

Serve hot with briyani or paratha or plain roti.

Enjoy.....

Sugandhi Sherbet

Sugandhi sherbet is a herbal drink with many medicinal properties.Sugandhi is prepared from the roots of the sugandhi plant.The juice of sugandhi helps in the purification of blood. It acts as a cooling agent and helps prevent sunstroke and quick recovery from sun strokes.

I first tasted this at my sister's place.My brother inlaw loves this and his mom sends him a bottle of concentrated juice every summer.Last few days back i went to vijaywada along with my sister's family.There i saw each and very street has a vendor selling this sherbert to beat the horrible heat of vijaywada (the temple town of Godess kanaka durga)

One glass of sugandhi is prized at Rs.10/-.When we order a glass,the vendor pours a quarter of the concentrated juice and half time.Then he adds soda and mixes it.It tastes good when drank cold.

The concentrated juice are sold in bottles costing Rs.100/- per bottle.I brought one bottle and we finished it within 15 days.Wished i had taken a snap of the vendor selling this juice.I googled it and got a picture.

This drink is conveniently given in polythane bags to take home to drink in leisure.

Berakaya Mamsam (Mutton and Ridge Gourd curry)

Its been a while i posted anything in my blogs.Its quite hectic at home.Kids school re-opened after summer vacation. Initial 1 week went for shopping for the kids school dresses and other things.Then the big job of putting covers on the books.It took almost 3 days for me to complete the task.There are few recipes which are there in my drafts since long and i am not getting time to post them.Today some how took out some time to write a post here and i am completely ignored my general blog.

This is my m-law recipes.She always adds one vegetable to mutton,the most common veggies she uses is tomato,potato,drumstick,brinjal and ridge gourd.I most use potato,tomato and ridge gourd in my mutton curry.

Ingredients:-

Mutton 500gms
Berakaya/Ridge gourd 2 (skin peeled and choped into pieces

Onions 2 (big)
Bay leaf 2
Red chillies 3
Cinnamon 1
Clove 1
Ginger garlic paste 1tbsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt as per taste
Canola oil 3 tbsp

For masala paste:-

Fresh coconut (grated) 1/2 cup
Khas Khas 1 tsp
Cinnamon 1
Clove 2
Elachi 1

Make a fine paste of the above.

Method:-

1. Heat oil,add all the masala and fry till brown in colour.


2. Add red chillies and onions,saute till onions are brown in colour.


3. Add mutton pieces,ginger garlic paste,salt,red chilly powder and turmeric powder


4. Cover and cook till the curry is dry.


5. Now add the above masala paste and mix thoroughly.


6. Add coriander powder and cook till the masala coats the pieces and oils comes out.


7. Now add enough water and pressure cook until the pieces are soft.I prefer cooking in pressure cooker as meat takes time to cook.
8. Once cool open the pressure cooker and add the berakaya pieces/Ridge gourd pieces and pressure cook again for 2 whistle.Serve hot with rice or roti.