Eggplant Fry / Big Brinjal Fry / Indian Style Fried Eggplants

Learnt this awesome fry recipe from a cooking guru Mullai who runs a blog SpiceIndiaonline. However, I have slightly tweaked this recipe according to my family's taste. Based on this, I have also created some other interesting kids friendly recipes which will be posted sometime in future.

Using this method, eggplants can be fried with less oil over the tawa or griddle. This easy fried eggplants never disappoints you even if you are a brinjal hater. These fried eggplants have to be served hot for best results though it tastes good even it it is not hot.

Eggplants tend to absorb more oil, so  I have cooked them in this method in low to medium flame and used very less oil. If you have sufficient time to make this eggplant fry, then cut the eggplant into slices, keep immersed it in salt water for few minutes and them pat dry before coating it with masala.
Basic Information:
Preparation time: 10 minutes
Cooking Time: 15 to 20 minutes
Serves: 10 slices


Eggplant Slices – 10
Besan / Gram flour – 3 tbsp
Rice flour – 1 tbsp
Ginger garlic paste – 1 and ½ tsp
Red chilli powder – 1 and ½ tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Salt – to taste
Water – as required to make thick paste (approx. 4 tbsp)
Oil – for frying

Video Recipe:
Method with Stepwise Pictures:
1) In a mixing bowl, add besan, rice flour, salt, ginger garlic paste, red chilli powder, turmeric powder and garam masala.
2) Add 2 tbsp water first and mix it using hand.
3) While mixing, add remaining 2 tbsp of water and make a smooth paste. You may increase or decrease the water quantity according to your required consistency. Taste and adjust the salt if needed.
4) Slice the eggplant into uniform slices. coat the masala over the eggplant.
5) Place the masala coated eggplant in the hot tawa.
6) Drizzle oil and keep the flame to low to medium. Turn to cook other side.
7) Fry both the sides till both the sides are cooked well.
8) Serve hot.
Serving Suggestions:
1) It goes well with hot steamed rice and any southindian gravy.
2) I sometimes serve it with biryani when I don't get time to make brinjal gravy that is generally served with biryani.
3) It also goes well with hot roti.
1) If you are cutting the eggplants in advance, make sure to immerse in water till you coat it with masala to avoid discoloring.
2) You can also marinate the eggplant slices for 30 minutes if you preferred.
3) The same recipe can also be prepared using the baby brinjal. However, it gives best results when tried with big brinjal.
4) Adjust the red chilli powder according to your spice level required. if you use kashmiri red chilli powder, it gives nice red colour to the fry.

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Sprouted Moong Dal Chaat / Sprouted Moong Salad / Healthy Wait Loss Recipes

Sprouted Moong dal salad or mung dal chaat can be prepared in less than minutes, if the sprouted moong dal is readily available. For sprouting the moong dal, I usually wash and soak the moong dal overnight. The mext day, drain the water completely, cover it using a lid with very light air circulation and keep it aside for 8 hours for sprouting. You can follow the traditional sprouting method or simply sprout it in a casserole which has lid. I will post the detailed method of sprouting the moong dal in both the ways in the upcoming posts.

Basic moong salad or chaat recipe uses onion, tomato and some spices. But it can be very well customized according to personal need. Variations can be made using boiled potato, cucumber, pomegranate, fine sev, crushed pappad, boiled sweet potato, grated carrot, chopped capsicum etc., I added only salt, pepper, chaat masala and lemon juice for seasoning. I love to consume raw moong dal. However, you can boil it and use it in this salad.

Sprouts are nutrient dense food and best plant based source of protein. It is good for heart(lower the LDL cholestraol level) and diabetic friendly as it is good source of antioxidants. It is also a good source of potassium, magnesium and fiber, it reduce the blood pressure levels and help insulin to work properly. Consuming moong bean reduces the hunger and gives the fullness and thus perfectly suits for those who want to reduce weight. This salad can be consumed for a healthy weight loss and it is very easy to prepare.
Basic Information:
Preparation Time: 10 minutes
Serves: 2

Sprouted Moong Dal – 2 cups
Onion – ½ cup, finely chopped
Tomato – ½ cup, deseeded and finely chopped
Potato – ½ cup, boiled and chopped
Cucumber – ¼ cup, finely chopped
Coriander leaves – 1 tbsp
Salt – to taste
Chaat masala – 1 tsp
Black Pepper – to taste
Lemon juice – juice from ½ lemon

Video Recipe:

Method with Stepwise Pictures:

1) In a mixing bowl,  add sprouted moong dal, onion, tomato, potato, cucumber and coriander leaves.
2) Add salt to taste, chaat masala, black pepper powder and at last squeeze the lemon juice.
3) Mix everything well. Taste and adjust the salt and other things if any.
4) Serve immediately.
Serving Suggestions:
1) It can be served as a evening snack. However it is good to have as a breakfast due to it's high protein in nature.
1) Deseed the tomato before adding it to salad.
2) Eat the salad immediately after preparing it. If you are planning to consume it after sometime, add the lemon juice, salt, pepper and chaat masala just before consuming it.
3) you can very well customize the salad ingredients according to your personal preference - for example, you can add pomegranate, shredded carrot etc.,

Drumstick Leaves Stir Fry with peanuts / Moringa Leaves Stir Fry / Murungai Keerai Poriyal

Drumstick Leaves stir fry / Moringa leaves stir fry recipe with peanuts - Instead of coconut, this recipe uses crushed peanuts which adds an unique flavor to this stir fry.

Moringa oleifera is the scientific name of Drumstick Tree. Drumstick leaves aka Moringa leaves has many health benefits which includes protecting the skin and hair, protecting liver, preventing the cancer and treating the stomach disorders. It also treats kidney disorders and is diabetic friendly. Below table shows the nutritional value of Moringa Leaves
Drinking this moringa leaves juice helps in reducing the weight, lowers the blood pressure and improves energy levels.

Moringa leaves trees are widely grown in Asia and hence it is found abundantly in southern part of India. The leaves, drumsticks and its flower are edible and used for making various South Indian gravies and curries. This is also called as a Miracle tree. Due to its health benefits, the powdered form of this leaves are now widely used worldwide. Those who can't get moringa leaves near their stay can use this powder and use it as a supplement in their diet to gain its health benefits.

Today, I have used the fresh moringa leaves for making this stir fry. There are many ways to make this stir fry but the method described below is most liked by my family. Instead of coconut, we use ground peanuts which adds an unique flavor to this stir fry.  This stir fry can be served with hot rice with any South Indian gravy.

Cleaning of moringa leaves takes long time when the leaves are fresh and tender. For easy cleaning, roll the drumstick leaves in a newspaper or any kind of paper and keep it inside the refrigerator for sometime before cleaning. After that sightly shake the drumstick leaves with the stem and you can see the leaves withering out of the stem easily. After this you can check and remove any stuck leaves to the stem.

Once cleaned, the moringa leaves have to be washed well in a running water two or three times using a colander. If you are not using the leaves immediately, then put the leaves in a container or zip lock cover and keep it in refrigerator. It stays good for a week. Make sure to wash it just before cooking.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2

Oil – 3 tsp
Mustard seeds – ½ tsp
Asafoetida – a big pinch
Onion – ½ cup, finely chopped
Drumstick leaves – 1 and ½ cup, optimum packing
Salt – to taste
Raw peanuts – 1/3 cup
Dry red chillies – 3

Video Recipe:

Cooking Method with step wise pictures:

1) Clean and wash the drumstick leaves 2 - 3 times.
2) Heat oil in a pan. Add mustard seeds when it is hot.
3) Add asafoetida and then add finely chopped onions.
4) Saute the onion till it becomes soft and translucent.
5) Add the drumstick leaves. Stir it well. Keep it open and cook it till it shrinks in its quantity.
6) Once the quantity is reduced, add salt to taste. Continue to cook well in a low to medium flame until the drumstick leaves change color
7) Meanwhile, dry roast the peanut. Once the peanuts are roasted well, turn off the stove and keep it aside to cool down.
8) Rub the peanuts and peel the skin.
9) Add the peanuts to the mixie jar along with 3 dry red chillies. Grind it coarsely.
10)  Add this coarsely ground peanut to the drumsticks. Mix well and cook it for a minute or two till the peanut flavour infused with drumstick leaves.
11) Serve hot.

Serving Suggestions:
1) Serve it with rice and any South Indian based gravy.
1) When you wash the drumstick leaves, there would be some water left in it. This water is enough for cooking the drumstick leaves. Still if you find the leaves dry, sprinkle some water to cook it.
2) If you have roasted peanuts handy, straight away grind it with dry red chilli and add it to the moringa leaves.

Instant Savoury Ragi Malt / Instant Ragi Koozh / Keppai Koozh

This is the instant way of making Ragi Koozh (ராகி கூழ்)recipe. Ragi is one of the millets that is versatile and good to consume during summer days to beat the heat.  Though there are many millet available in the market, this ragi is widely consumed by many people in India.

Ragi is gluten free and diabetic friendly as it has low glycemic index. Right from the babies to old age people can have it. It is high in calcium and iron.

The traditional way of making ragi koozh is different and it involves a long procedure which includes fermentation. So, I often make this instant version which can be done in less than 20 minutes and doesn't require any fermentation and doesn't need any rice.

You can use a store bought ragi flour or buy whole ragi, soak, sprout, dry and make a flour. Today I have used the store bought ragi flour and followed below step by step procedure to make it. I have divided the water content and mixed ragi flour with one part and used the rest to boil it. you can simply mix the ragi with all the water content and directly bring to boil.

I served the ragi by mixing the sauteed onion and green chilli, exactly how my family likes to have it. but it can also be served as a side dish to the ragi which is just mixed with buttermilk. If you do not have time to saute onion, then serve it with raw small onion and green chilli. Or simply serve it with pickle and more milagai.
Basic Information:
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 3


For Ragi Koozh:

Ragi Flour/ Finger Millet Flour – 1 cup
Water – 3 and ½ cups
Salt – to taste
Butter milk – 1 and ½ cup

For Seasoning:

Oil – 2 tsp
Mustard seeds – ½ tsp
Curry leaves – 10, finely chopped
Asafoetida – a big pinch
Green chilli – 2 , sliced
Onion – 1 cup, sliced

Video Recipe:

Method with stepwise pictures:

1) In a mixing bowl, take a cup of ragi flour. Add 2 cups of water and salt. mix well without any lumps.
2) Heat 1 and 1/2 cup water in a saucepan. Add the ragi water mixture to it. Stir well before adding it to the water.
3) The ragi kanji starts to become thick. Keep stirring continuously. When stirring continuously, the lumps will disappear.
4) At one stage, the ragi becomes shiny. Just pat it using the wet hand and see if it sticks to the hand. If it is not sticking, then the ragi is cooked well and turn off the heat.
5) Transfer the ragi to a wide mixing bowl. Let it cool.
6) Meanwhile, heat oil in a pan. Add mustard seeds, curry leaves, asafoetida and green chillies. Saute it for a minute.
7) Add onion and saute it till the onion becomes soft and translucent. if needed add salt to the onion so that it cooks quickly.
8) Add this sauteed onion to the ragi along with required butter milk and mix well.
9) Otherwise, you can just mix the butter milk alone with the ragi and serve the sauteed onion as a side dish.
10) Serve warm or cold.

Serving Suggestions:
1) Ragi Koozh is generally served with sauteed onion, pickle, stir fried drumstick leaves or fried mor milgagi.
2) It is generally consumed for breakfast either as a thick porridge or as a drink.
1) Make sure the ragi doesn't have any lumps while mixing it with hot water.
2) You can also mix all the ragi with water and heat it directly.
3) When the ragi is hot, do not add the butter milk. Make sure it is warm or cold when you are adding buttermilk.

Strawberry Muffins | Easy Muffin Recipe

If you are beginner in baking, then this recipe is best suitable for you. It calls for very simple ingredients that would be available in every single household. I involved my daughter for making this muffins and she did a very good job. The only thing is all the ingredients should be in room temperature.

Sweetness, fluffyness and fresh strawberries are the highlights for this muffins. It doesn't require much time to bake. Just less than 10 minutes to make the batter and 15 to 20 minutes to bake the muffins.

When there is a strawberry season, these muffins appear in my kitchen without fail. The strawberries are fresh, picked from a nearby farm and I chose only 5 strawberries for making this muffins. I cored it and chopped them into tiny pieces before adding it to the batter. Frozen strawberries also can be used for this recipe.

Other strawberry recipes, you may like:
1) Strawberry Oats Smoothie
2) Strawberry Lemoncurd Tart
3) Strawberry Cupcake
4) Strawberry Banana Smoothie
5) Strawberry Smoothie

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 6 muffins

Large egg -1, at room temperature
Milk – 3 tbsp, at room temperature
Oil – 3 tbsp
Vanilla extract – 1 tsp
Sugar – ½ cup
Maida / All purpose flour – ¾ cup
Baking powder – 1 tsp
Salt – a pinch
Strawberry – 5 or ½ cup, chopped

Video Recipe:

Method with stepwise pictures:

1) Preheat the oven to 350F. Line the muffin tray with muffin liners. Bring the egg and milk to room temperature.
2) In a mixing bowl, add egg, milk, oil and vanilla extract. Mix well.
3) Add sugar and continue beating it till the sugar dissolves.
4) Add all purpose flour, baking powder and salt. Mix well without any lumps. This mixture looks creamy and smooth.
5) Add chopped strawberry into it. fold it gently.
6) Scoop the batter into a muffin tray evenly.
7) Pat the tray and keep it inside the oven for 20 minutes or until it is done.
8) Once the muffin is baked, insert the tooth pin into it and make sure it is coming out clean.
9) Transfer the muffins to a wiring rock and cool down completely.
Serving suggestions:
1) It can be served as a breakfast and as an after school snack.
2) It can also be packed as a snack to school kids.
1) Make sure the egg and milk are in room temperature.
2) I didn't boil the milk. The milk i used was pasteurized full fat milk and doesn't require boiling. you can also use boiled milk. but make sure it is in room temperature before baking.
3) Any flavorless oil can be used for making this muffins. 


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