Friday, May 14, 2010

Brinjal Fry

The brinjal is believed to have been domesticated in north-eastern India where wild forms still grow.The seeds were carried to China more than 1500 years ago where small fruited types were later developed.
It is rich in Vitamin A and B.It can block the formation of free radicals,help control cholesterol levels and is also a source of folic acid and potassium.Arabs have a superstition that the fruit has high "heating" properties which causes melancholia and madness.For this reason,Malay and Indian women do not consume brinjals for the first 40 days after giving birth.The fruit of the plant is used as an antidote in cases of mushroom poisoning.When I think of Brinjal nowadays,the first thought to strike me is about the Bt Brinjal (a transgenic brinjal created by inserting a Cry1Ac gene from the soil bacterium Bacillus thuringiensis into brinjal),happy to know the Indian Government is taking more time to release them,after all the debate and controversy.
Here I am going to share with you a simple yet tasty recipe of Brinjal.
Brinjal - 10 (cut and slit into pieces)
Salt as required
Chanadal flour - 2 tablespoons
Chili powder as required
Dhania powder - 2 teaspoons
Oil - 2-3 tablespoons

1)Mix all the ingredients well.
2)Heat a pan of oil and add the brinjals to it.
3)Cook in low-medium heat and keep mixing occasionally,till the brinjals are well cooked.
1)Cook the Brinjals immediately after they are mixed with the chanadal powder.

Thursday, May 6, 2010

Green-gram dal payasam aka kheer

Green gram is one of the most wholesome among pulses in India. It is free from the heaviness and tendency to flatulence, which is associated with other pulses.Green gram arose in North-eastern India and there is a long history of its use throughout Asia.Mung bean is an excellent source of high quality protein.The Whole green gram Sprouts (soaked overnight, drained & spread over a dry plate) increases the protein content and can also be introduced as day time snack for people of all ages.Chinese medicine uses Green gram as a remedy for edema, fever, headache and generalized anxiety, and as a diuretic. It is also a folk remedy for arsenic poisoning and other mineral toxins.Here i am going to share with you the recipe of my favorite Green gram dal payasam from Mom.
Green Gram Dal - 1/2 cup
Chana dal -  1 cup
Water - 2 cups
Sugar/Jaggery - 2 cups
Rice flour - 2 teaspoons
Coconut milk - 2 cups
Boiled milk - 1 cup
Cashew and Dried grapes - 2/3 cup
Ghee - 2 tablespoons
Small pieces of Coconut - 1 tablespoon

1)Fry the Coconut pieces and cashew nuts to a light brown color in hot ghee and then the raisins separately till they swell up.
2)Dry fry the Mung dal alone and cook both the Mung Dal and Chana Dal in medium or low heat in a pressure cooker.Mash them nicely.(Do not use blender)
2)To this add a thin paste of rice flour mixed with water.(This is to prevent lumps being formed).
3)Mix in sugar,salt,Coconut Milk,Boiled milk and allow them to boil nicely for about 5 minutes.Keep stirring.
4)Add the cardamom seeds powder and remove immediately from the heat.
1)Dry frying the Mung dal adds more taste to the payasam.