Gutthi Vankaya (Eggplant) curry

This is one of my favorite recipes and recipe which made me popular among my friends :) The way i prepare it is different from how others does, but believe me this takes very less time, is much more simple to make and tastes simply heavenly.

Ingredients:
Eggplant - 6-8, medium size
1/2 onion, cut length wise
curry leaves - 4


Masala Ingredients:
peanuts - 2 tbsp
ginger/garlic paste - 1/2 tbsp
1 small onion, cut into large pieces
tamarind paste - 1 tbsp
red chilli powder - 1 tbsp
turmeric - 1/4 tbsp
salt - as per taste
coriander leaves - 1/4 bunch
coriander seeds - 1/2 tbsp
 seasame seeds - 1 tbsp

Preparation:
1. Take some water in a dish and add some salt
2. Slit eggplant length-wise and put them into salt water
3. Grind all the above masala ingredients adding enough water into a fine paste
 4. Fill the eggplants with masala and micro-wave for 12min or till they turn soft
5. In a deep pan, add oil and onion pieces and curry leaves and fry for 2min
6. Add the remaining masala and fry it till oil separates.
7. Add cooked eggplant to the pan and stir slowly so that the eggplant pieces doesn't break
8. Fry for 10 more min on medium heat and switch off the stove
9. Garnish with coriander leaves.

Goes well with Roti, white rice, biryani rice and chicken biryani :)

Suji Halwa

Ingredients:

Suji - 1 cup
sugar - 1 cup
cashews - 1 tbsp
raisins - 1 tbsp
Ghee - 3 spoons
water - 2 cups
Milk - 1/2 cup
Cardamom - 3, crushed into powder

Preparation:
1. In a pan, add 1 spoon of ghee and when it is hot, fry raisins and cashews till light brown, drain them into a cup
2. Add half spoon of ghee to the pan and add suji and fry it till it turns light brown
3. In another deep pan, add water and milk and bring it to boil
4. Once the water starts boiling, add cardamom powder, sugar and let it boil for 2min
5. Add Suji to the boiling mixture while stirring continuously
6. Cover the pan and cook it for 2 min on low fire
7. Put the remaining ghee on top of Halwa.
8. Garnish with raisins and cashews

Eggs Masala

Ingredients:
4 eggs, boiled and shelled
Pappula podi - 1 tbsp
Ghee - 1 tbsp

Preparation:
1. In a pan, add ghee and once its hot, add boiled eggs and fry till all slides are golden brown
2. Add pappula podi to eggs and switch off the fire

This simple yet very tasty dish tastes very good with hot white rice

Dondakaaya (Tindora) Fry

Ingredients:
Tindora - 1 pound, chop them length wise
salt to taste
Red chilli powder - 1 tbsp
Curry leaves - 5
Pappula podi - 1 tbsp
Turmeric - 1/4 tbsp

Preparation:
1. In a pan, add oil and when it is medium hot, add tindora pieces, turmeric salt and stir well. Keep fire low and fry slowly. This is the key for this curry to taste good.
2. Once  the pieces turn dark brown, add red chilli powder and pappula podi and stir well
3. switch off the fire immediately. Let it simmer for 2min before you serve!

Chettinad Chicken Soup

This soup is so delicious and is a must-have if you are suffering from severe cold and throat infection. It soothes you immediately!

Ingredients:

Chicken with bones - 1pound
Chicken stock powder - 1 cube/2 tbsp
Coriander leaves - 1/2 cup
Cumin seeds - 1 tbsp
Garlic pods - 5
Lime juice - 2 tbsp
onion - 1 finely chopped
raw rice - 1 tbsp
Red chilli - 3
salt to taste
tomato - 1 finely chopped
whole black pepper - 1 tbsp
water - 4 cups

Preparation:

1.Clean the chicken first and cut in to small pieces (Bone pieces will be good for soup)

2. Cut onion and and tomato in to small pieces

3. Dry heat the raw rice, pepper, cumin seeds and red chilli in Pan and grind everything coarsely in a mixer and add garlic pods finally and grind only once. Do not grind garlic pods in to paste.

4. Heat the pan and add chicken, onion, tomato, chicken stock powder, salt and 4 glass of water an bring in to boil.

5. Once the chicken gets cooked add the mixture in to the soup and do not cook afterwards. switch off the stove

 6. Add coriander leaves and lime juice and serve.

I promise that you will not give up this soup if you have it once!

Dry Fish Eggplant Curry

Dry fish pieces - 5, soak them in water for 10min
2 big onions , chopped finely
1 big eggplant, cut into medium size pieces
1 tbsp tamarind paste
1/4 bunch coriander leaves
4-5 curry leaves
4-5  green chillies, slit length wise
salt to taste

Red chilli powder - 2 spoons

Method:
1. In a pan, add 1 spoon of oil and fry the soaked dry fish pieces till they turn light brown and keep aside
2. in another pan, add oil and when it is medium hot, add curry leaves, green chillies, onions, eggplant pieces and pinch of turmeric and salt and fry for 5min
3. Add coriander and cumin powder and fry for another minute
4. Once onion pieces are soft, add tamarind paste and mix well and cook for 2 min. Now add fish pieces and cook for 5min. Garnish with coriander leaves.

This curry is very tasty and goes well with hot white rice!