Dec 31, 2013

Happy New Year 2014

Happy New Year 2014 wishes from Delicious Bhojanam.
It had been a wonderful year in terms of exploring few cuisines. Indeed it was at a slow pace but, each one was worth it. Thanks for all the love and support. Hope it continues thru the next beautiful year ahead. Lets join hands and learn more new recipes from across the globe. Soon a page is going to be dedicated to only visitors recipes.
Here is a wonderful Tutty Fruity Nutty Eggless Olive Cake... just for you. (recipe would be uploaded soon)


Dec 24, 2013

Sootta Kathrikai Godssu / Burnt Aubergine Spicy Curry

Brinjal / Aubergine / Kathrikai / Baigan  what ever you name you call... it's one kind of vegetable affordable but, not liked by many. It contains low fat but, also low in minerals and proteins. The best smoky vegetable you can have. This dish is an very old one from our grandmothers book. It is generally served along with the hot hot pongal!!!!


1             -  Big hallow Violet Aubergine
2             -  Red Tomatoes
2             -  Green Chilly
2             -  Curry Leaves Arc
1 inch   - Ginger
1 tbs     - Turmeric powder
1 tbs     - Red chilly powder
1/2 tbs - Sambhar powder
10 ml    - Tamarind Pulp
2 tbs     - Til oil
1 tbs     - Mustard seeds
1/2 tbs - Broken urad dal
1/2 tbs  - Asafatida
2              - Red Chilly
Salt to taste
100 ml - Water
Optional 1  -  Onion 

You can make a spice powder exclusively to add to the godssu
2 tbs - Channa Dal, 1 tbs - Coriander seeds, 1/4 tbs - Fenugreek seeds, 5 - Dry red chilly, 1/4 tbs - Asafatida
Dry roast them and grind them coarsely. Store the powder in a dry air tight container. 

Method / Vidhiee:

1. Wash the aubergine thoroughly and wipe it completely. 
2. Rub some oil over the aubergine.
3. Smoke it over a wood fire or a normal gas stove.

4. Make sure the vegetable turns fully black.
5. In between poke a knife inside the aubergine.
6. If the knife goes smoothly inside it means that the vegetable is cooked.
7. Keep it aside and cool it down.
8. De-skin the burnt aubergine. Chop the inside pulp of it or mash it with a masher.
9. Meanwhile finely chop tomatoes, green chilly, ginger.
10. In a pan add in til oil. Splutter mustard seeds, broken urad dal, asafatida, curry leaves, dry red chilly.
11. Add in the chopped tomatoes, green chilly, ginger.
12. Saute and add in all dry powders to it including salt.
13. Until the tomatoes turn soft saute it.
14. Now add in the mashed aubergine to it.
15. Mix well and add some water to it. Add in the tamarind pulp. Boil it for 3 mins.
16. If needed add in the home made masala powder.
17. Keep stirring occasionally.
18. Garnish with chopped green coriander leaves.

Serve hot along with Pongal!

Dec 10, 2013

Hot Rajma Aaloo / Kidney Beans Potato Sabzi

It's winter time and you start looking out for options to make your palate warm with yummy stuffs.
One  of the most sought after staple food for north Indians is Rajma & Chawal otherwise called as Red Kidney Beans with cooked white rice. Made it after a long time last month. Delayed to post.


200 gms     - Red Kidney Beans / Rajma
3                 -  Big ripe tomatoes
4                 -  Red onions
4                 -  Garlic pods (Optional)
2 inch         -  Ginger
2                 - Cloves/Krambu/Loong
1 stick        - Cinnamon/ Pattai/Dalchini
1                 - Bay Leaf / Biriyani elai/Tez Paththa
1 tbs           - Jeera
1 tbs           - Saunf
1 1/2 tbs     - Dry mango powder / Aaamchoor
1 tbs           - Turmeric powder
2 tbs           - Dry Kashmiri chilly powder
1 tbs           - Dry coriander powder
1/2 tbs        - Dry roasted jeera powder
2 tbs           - Dry fenugreek leaves / kanja vendhaya elai/Kasoori Methi
50 ml          - Tamarind pulp/ Puli thanni/Imli ka pani
3 tbs           -  Channa Masala (Brand of your choice)
2-3             - Green Chillies
4                - Potatoes
700 ml       - Water
3 tbs          -  Oil
1/2 tbs      - Butter
Salt to taste 
Green coriander to garnish

Method/ Vidhiee:
1. Wash thoroughly and soak rajma in 300 ml of water for atleast 7-8 hours.
2. Meanwhile, finely chop 2 onions and keep aside.
3. Grind the rest of the onions with ginger and garlic.
4. Boil the tomatoes and de-skin them. Make them into a puree.
5. In a pressure cooker add in oil. Splutter jeera, saunf, cloves, cinnamon, bay leaf.
6. Add in raw onions and saute for 1/2 minute.
7. Now add in the ground onion mixture.
8. Saute until the raw smell of the onion subsides.
9. Now add in the dry masala powders along with kasoori methi.
10. Add in the tomato puree and tamarind pulp.
11. Mix them well. To it add in the rajma, green chillies and medium diced potatoes.
12. Mix well. Add the remaining water and pressure cook them for 20 minutes.
13. 8-9 whistles minimum has to kept.
14. Once the pressure releases put them back on to the fire.
15. Mash half of the rajma sabzi. Add in green coriander.
16. To end add in bit of cream or butter on top.

Serve hot with white rice, chappati, roti, naan, bread etc..
You can chop onions and add on top as a topping before serving.