Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Wednesday, December 29, 2010

Vazhuthananga Theeyal/ Brinjal/ Egg Plant in Roasted Coconut Gravy

Recipe No: 154
This recipe is a bit on the easy side to make. Whole Dry Red Chilly and Whole Coriander Seeds are traditional for Theeyal but in foreign  places many of us may not be having these whole spices. So making it with the spice powders will make it easy. Another difference in this recipe is that I made it with dry desiccated Coconut which is available in most of the stores. It will attain the characteristic brown color much faster than that of fresh or frozen  grated Coconut (you can use this same recipe for fresh Coconut too) which will be a great help for those people who have only very less time for cooking. So enjoy…
Ingredients                                       Serves 6
  • Dry desiccated Coconut…..1/2 Cup(If using fresh or frozen grated Coconut, use ¾ Cup)
  • Red Chilly Powder……….…1 Teaspoon
  • Coriander Powder……….…1 ½ Teaspoons
  • Brinjal/ Egg plant sliced.…1 Cup (Slice into long, thin pieces)
  • Shallots sliced………….……1/2 Cup
  • Indian Green Chilly……….2 Sliced
  • Turmeric Powder…………..1/4 Teaspoon
  • Water……………………….….1/2 Cup
  • Salt………………………………as needed
  • Tamarind……………………...one small piece(soak and squeeze out the pulp in hot water)
For Seasoning
  • Coconut Oil………………….1 Tablespoon
  • Mustard Seeds……………..1/2 Teaspoon
  • Dry Red Chilly……………..2 (tear into two)
  • Shallots sliced thin……….1
  • Curry Leaves……………….1 Sprig
Method of Preparation
  1. In a dry pan on medium heat, roast the grated Coconut until it attains a brown color, stirring constantly to avoid burning.
  2. Once it attains the color, off the heat; add Red Chilly Powder and Coriander Powder and stir for a minute. (This will slightly roast the dry spices too and stirring will prevent it from burning)
  3. Once this roasted mixture is slightly cooled, grind it into a smooth paste using minimum amount of water and keep it aside till ready to be used.
  4. In a ‘Chatti’ (an earthen cooking vessel) or a pan add Brinjal, Shallots, Green Chilly, Turmeric Powder, Salt and ½ cup water and cook on medium heat for 5 minutes.
  5. Add the Roasted Coconut paste, close the pan and cook on low flame till it attains the desired thickness and Oil floats on top. (This Oil is from the roasted Coconut) Adjust the Salt.
  6. Add the Tamarind Water and mix well. (I will mix little by little, mixing in between until a desired taste is attained.) Once boiled switch off the heat, close the pan and let it sit.
  7. In another pan, heat Coconut Oil and splutter the Mustard Seeds.
  8. Add Dry Red Chilly, Shallots and Curry Leaves and fry till the Shallots are golden brown in color.
  9. Add this to the prepared Theeyal, mix well and serve hot with Rice.
Notes:
  • After slicing the Brinjal wash it under running Water in a Colander (The vessel with holes in the bottom and on the sides that is used to strain cooked rice) squeezing. This will release all the seeds which will escape through the holes, leaving only the Brinjal pieces inside.
     





    Make it, enjoy the deliciousness 
    and serve it to your family with love…

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