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Posts tagged ‘lunch’

Brinjal (Eggplant/Aubergine) Biryani

Brinjal Biryani

This Biryani is the Best tasty dish for Vegetarians,as well as Non-Vegetarians as it is full of flavour and taste of the “BIRYANI”……with easily available year long veggy and called as king of all veggies….low in calories along with its good taste….Go ahead and try if you wanna…have a taste!!!


Rice – 4 cups

Brinjals – Dark purple long and tender ones 10-12

Onions – 2 med sliced

Green chillies – 5

Tomatoes – 3 med chopped

Fresh Coriander – 1 cup leaves chopped

fresh mint – 1 cup leaves

Curry leaves – 2 sprigs

Yoghurt/curd – 2 cups whisked

Lemon – 1 whole (Extract Juice)

Ginger garlic paste – 1 tbsp

Biryani masala – 1 tsp (refer  Chicken biryani photo tutorial for masala ingredients)

Whole Garam masala For Rice as given below

Bay leaf  – 1 large

Cloves- 5

Cinnamon – 2” pc

Pepper corns – 1/2 tsp

Oil – 1/2 cup

Ghee/clarified butter – 2 tsp

Salt – as per taste

Red chilli Powder – 1 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp


1.Wash rice and soak for atleast 1 hour.

2.Wash brinjals and remove stems and slit into quarters towards bulb side leaving a little to keep the whole thing intact,for stuffing masala.place them in salt water till use.

3.Prepare Biryani Masala  as said or with what ever ingredients you have  in hand for biryani.

4.Heat oil and fry sliced onion till golden brown and keep.

5.Chop tomatoes and green chillies and keep.


In a mixie jar take half of the fried onion,biryani masala,2 tbsp yoghurt,half of fresh coriander and mint,2 green chillies and grind to a smooth paste.Now add little salt,red chilli powder,turmeric powder,coriander powder and mix well.

Now drain of the water from the slit brinjals and stuff the prepared masala paste into them and keep the remaining masala aside.

Take a thick bottom vessel and heat oil remaining from fried onion,and add curry leaves and 3 green chillies and add the stuffed brinjals.

Saute gently for a couple of minutes,add the remaining masala and chopped tomatoes,cover cook on low heat for 2-3 mins.

Stuffed Brinjals for biryani

Now add 1 cup of whisked yoghurt to the prepared biryani curry.

As you are doing this,on the other hand boil water  double the measure of rice,add whole garam masala,salt,1 tsp oil,little fried onion and add soaked and drained rice and cook aldente.

Add this cooked rice to the biryani curry prepared and drizzle remaining yoghurt,fried onion,fresh mint and coriander along with lemon juice and melted ghee on top and cover with aluminium foil tightly.

Place the thick bottom vessel on a tawa and on the cooking top or the vessel can be placed in the grill oven(OTG). Keep on med-low for 20-30 mins.

Remove foil carefully and serve hot with raita of your choice.

Goes well with Gongurachicken or any sorrel leaves(gongura) chutney.Refer Chutneys…


Bachhali Koora Pappu/Malabar Spinach Dal

Bachhali Koora Pappu

 This greens is not a spinach family but is called as Indian spinach,Red vine spinach,Malabar Spinach and so on.It has a thick fleshy leaves.Easily available in India…Grown in many Homes too.It is also called as climbing or creeping spinach avalable in dark purple also.

Bachhali koora/Malabar Spinach

This Greens are high in Vit A,Vit C,Iron and Calcium and is also a rich source of Soluble Fibre.

Can be used in Dals,Stews ,or along with vegetable curries.Tastes good with Potatoes.


Toor dal/Kandi pappu – 2 small cups

Onion – 1 chopped

Green chillies – 5 chopped

Tomato – 1 chopped

Tamarind – few pieces wash and soak

Garlic cloves – 3

Turmeric powder – little

Salt to taste

Coriander powder – 1/2 tsp

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Red chillies – 3 slit

Curry leaves – 1 sprig

Garlic cloves grated – 2 large cloves

Onion – few slices


Pick only leaves and wash under running water and chop finely.

Chopped Greens/Bachhalikoora


Wash and boil the toor dal with enough water, a tsp of oil,chopped onion,green chilli,tomato,chopped greens,garlic,turmeric and coriander powders in a pressure cooker.

Normally I add any greens after cooking dal first,but as these leaves are thick added along with the dal and boiled.

When done ,mash the dal adding salt and tamarind pieces(soaked) and place on heat again and keep stirring for few mins  and turn off heat.

Prepare the Tempering by heating  oil in a small pan and spluttering mustard and frying the remaing ingredients and when all is browned add to the dal and mix.

Bachhali koora Pappu/Malabar Spinach Dal Curry

Serve with Rice or Rotis/Chappatis


Microwaved Aubergine Slices

Microwaved Aubergine Slices

 Got an idea of preparing large aubergine  slices in microwave with simple spice powders and chopped onions with olive oil and done in just 5 mins.


Aubergine/Brinjal – 1 large wash and cut into roundels of 1 cm thick

Salt – to taste

Olive Oil

Red chilli powder – 1 tsp

Garam masala – 1/4 tsp

Turmeric powder – 1/6 tsp

Onion – 1 finely chopped

Fresh coriander – 2 tbsp chopped


Place the aubergine slices on a glass or any microwavable plate and sprinkle salt first and place the place in the oven for 2 mins on high and then remove the plate and turn the slices with tongs as they are hot.

Now sprinkle salt and the other spice powders also on the pieces and place few onion chopped on each slice and fresh coriander.Drizzle olive oil over the slices and place this plate again in the microwave and  cook again for 3 mins on high.

Slices placed inside the microwave

Check for doneness if necessary continue cooking 1 more min again and remove.

Be careful while handling,as microwave cooking is done within few mins with high heat generated through microwaves. Microwavable dishes or plates do not get hot ,only the food gets cooked and is very hot .


Never use metal plates or Foil paper in Microwaves as they may cause Arcs and result in fire.

Serve as a side dish with your meal.

Microwaved Aubergine Slices

Curried Mince Burger

Curried Mince Burger

 This mince burger is also prepared with the same Mutton Mince Curry .

But to get them into patties  I used just corn flour for dusting and few tsps of oil to shallow fry.

Curried mince patties

 Take a small ball size of minced curry and place on a flour dusted board and slightly press with the knife or spatula and dust some flour over also .Prepare as per the requirement and keep.

Heat a shallow pan and spread little veg oil or cooking spray and gently lift patty with the knife and place on the pan fry both sides till slightly brown and remove.

To prepare pan grilled onions,just heat a griddle or tawa ,when well heated place the thinly sliced or roundels of onions and grill two sides and remove as they turn dark on the edges.

Prepare buns by cutting in the middle and toasting with butter on the cutside and spread tomato ketchup on the bottom and place the patty and few pan grilled onion slices and top with mayonise and finish with the top half of the bun.

The Patties can be prepared in another way too…by taking the washed and drained mince into a mixing bowl,add finely chopped onion,fresh herbs like mint and cilantro(Coriander),Egg whole,Salt and Pepper and mix well make patties and shallow fry till golden brown with oil. These patties are also easy to prepare and tastes good.

Patty burgers

Gongura Pachhadi


Gongura Pachhadi

 This is a simple and easy chutney with just three main ingredients and using oil for frying and salt to taste.The interesting thing about this is preparing this chutney with the Mortar and Pestle and just Pounding till all gets well crushed….this method adds more taste and it looks appetizing…This Gongura is my all time favourite sour greens.

Gongura,Onion and Green chillies


Gongura (Red sorrel) Leaves – 1 cup

Onion – 1 roughly chopped

Spicy Green chillies – 3-4 chopped

Oil – 2 tsps

Salt – to taste


Heat a small pan and add a tsp of oil and fry onion and green chilli till onion turns light brown on edges.

Fried ingredients

Remove and add another tsp of oil and wilt the gongura leaves and as they turn the colour remove and cool.

Now put all the ingredients and salt  into the mortar and pound with the pestle till you get the desired chutney.

Mortar and Pestle

Remove into a bowl and serve as an accompaniment to your lunch dishes.

Vankaya Bajji(Brinjal/Eggplant/Aubergine)Bajji


Vankaya Bajji

 This kind of dish which is prepared by using common vegetables such as onion,green chili and tomato with either brinjals,ridge gourd(beerakay), or amaranths or spinach and boil with turmeric and salt and mashed is called Bajji.Nothing but boiled chutney.


Brinjals/Vankayalu – 4 med

Onion – 1 large chopped

Green chilli – 4 chopped

Tomato – 2 med chopped

Tamarind – few pieces

Salt – as per taste

Oil – 1 tsp

Curry leaves – few

Garlic cloves – 3 crushed

Mustard – 1/4 tsp


Wash  the brinjals and remove stem chop and place in salt water.

Place a vessel on heat and add oil,splutter mustard and add the garlic and curry leaves,just stir a couple of mins and add the drained brinjal pieces,onion,green chlli,tomato and stir.

Sprinkle salt and turmeric and stir well to combine add 1/2 cup of water and cover cook till soft and water evaporates.

Turn off heat and let cool a little and mash well and transfer into a serving bowl.

Goes well with rice,Khichidi or chappatis.

Vankaya Bajji

Pappula Podi Charu

Pappula Podi Charu

 Another wonderful recipe tried in my kitchen,Heard this name but have no recipe  so just to get the taste i tried with my own selection of ingredients with the Roasted chana dal as the main ingredient..Came out so well and ofcourse tasty and easy to prepare when no time to boil dal and do the sambhar kind of stuff….Just try this…satisfaction gauranteed as I Promised in my blog…

The main Ingredient is Pappulu/Putnalu/Roasted Chana dal/Roasted Garbanzo split beans/Dalia/Veinchina Senaga Pappu….As the Name goes…

Pappulu/Putnalu/Veinchina senaga Pappu


Pappulu/Putnalu – 1 cup. Grind to a smooth powder 

Onion – 1 finely chopped

Green chili – 2 sliced

Curry leaves – 1 sprig

Tomato 1 small – sliced

Ginger garlic Paste – 1/2 tsp

Turmeric powder – 1 pinch

Salt – to taste

Tamarind juice – 1 cup

Rasam Powder (Priya or Eastern Rasam Powder) – 2 Tbsps

Fresh coriander – a handful chopped

For Tempering/Tadka/Talimpu

Oil – 1 tsp

Mustard – 1/4 tsp

Curry leaves – few

Red Dry chillies – 4-5 small round ones

Garlic – 3 cloves crushed


Take a saucepan or thick bottom vessel and place all the ingredients except fresh coriander and whisk well to mix,add 4-5 cups of water and  place this pan over a med heat and bring to a boil stirring at intervals.

When starts to boil turn of heat and prepare tempering in another small pan  by heating oil and frying the other ingredients mentioned as usual and add to the Prepared Pappula Podi Charu and now add the fresh coriander.

Roasted chana dal/Putnalu Podi Charu

 This is Absolutely Tasty and Delicious….Serve with Rice and Fish Fry

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