Chutney Recipes: Brinjal Chutney
Brinjal chutney recipe is the common recipe in the rural households of Andhra Pradesh. After brinjal curry, it is the second most popular brinjal recipe.
Ingredients: 1. Big size brinjal = 1 (400 grams in weight)2. Cucumber (Dosa kaya) = 1 cup (into small pieces).3. Tamarind juice =2 spoons.4. Oil (ground nut or sunflower) =3 spoons.5. Salt = Sufficient for taste sake.6. for spicing:A. Black gram (Udat dal) in small quantity,B. Mustard seeds=2Spoons,C. Mentis =1/4 spoon.D. Red chilly (dried) =6-8 piecesE. Green chilly (mirchi) = 2-3 piecesF. Coriander leaves = 1/2 cup (made into fine pieces).G. Curry leaf =small amount.H. Cumin seeds powder==1spoon.Method of preparation:1. First of all clean the brinjal with water and smear it with oil.
2. Make small niches (small cuts) with knife on it (1).
3. Burn that brinjal (2) directly on the burning fire of the stove, until the skin of the brinjal becomes black and the part underneath the skin also completely burnt and becomes soft.
4. Now take out the brinjal from the stove (3) and allow it to cool and remove the skin of the brinjal. After wards, make (press) that inner pulp (of the brinjal) to become smoother with the help of a fork.
5. Now take another pan and pour oil on it and heat the pan, so that the oil also becomes hot and then add black gram to the oil and heat the pan until the black gram turns to gold color.
6. And then add mustard seeds and mentis to (5) and remove the burning fire (stove).
7.Then add the dried red chilly to it (6) and a cracking sound is produced due to the red chilly, after that add curry leaf, green chili and cumin seeds and let all these spicy items be cooled themselves.
8. After these spicy items become cooled, add to this mixture (7), tamarind pulp and grind all the contents (6&7).
9. Add sufficient salt (for taste) to this (8) and again grind all this mixture (8) until it becomes very soft.
10. Add this soft mixture (9) to the already prepared brinjal pulp (4).
11. Remove all the water content, either by pressing or squeezing the (10) and add cucumber core (small pieces in the cup) to it and mix them (10) well with the help of a spoon.
12. Serve this chutney (11) along with hot ghee and you find it very tasteful.
Monday, October 6, 2008
Sunday, October 5, 2008
Palak Paneer
Ingredients: 
1. Oil - One table spoon
2. Butter- one table spoon
3. Ginger-garlic paste- one tea spoon
4. Tomato pieces- three table spoons,
5. Palak -1 ¼ cups
6. Paneer-1 ¼ cups
7. Salt to taste
8. Dry mentis leaves-1/2 tea spoon
9. Sugar- 1/4 tea spoon
10. Garam masala (spicy items) - A little quantity
11. Cream- two table spoons.
Preparation of Gravy: First of all prepare the gravy.
1. Take one cup of onion pieces, ten cashew nuts and four green chilies.
2. Keep al the above three items (1) in a cup and fill that cup with 3/4 of water only (not fully) and mix them in that water of the cup.
3. Keep the cup (2) on a burning stove (flame should be in low and small in size), that is with little amount of heat and keep the cup on the stove for 10 minutes and heat it.
4. Take it out (3) from the stove and grind the contents (present in the cup) and keep the grinded items aside.
Method of preparation of Palak paneer:
1. Take a vessel (moderate size), pour into it, the oil and the butter and heat them on a stove.
2. Add ginger- garlic paste and tomato pieces to the contents in the vessel (1) and stir them.
3. Keep the vessel (2) on a moderate flame and heat it for 5to6 minutes and at the same time go on stirring the contents.
4. Then add gravy (already prepared) to the contents in the vessel (3) and heat I for another 5 minutes and keep them aside.
5. Then take the palalk in a dish and pour water into it and then boil the palak and take out the boiled palak from the dish and grind it.
6. Add to it (5), already grinded paneer pieces, mentis leaves, sugar, garam masala (spicy item), sufficient salt, cream and stir all the contents thoroughly.
7. Keep them (6) on a moderate flame for a while and take them out from the stove.
Palak paneer is ready for serving and it is a good combination item, for parotas, roties and also for polkas.
1. Oil - One table spoon
2. Butter- one table spoon
3. Ginger-garlic paste- one tea spoon
4. Tomato pieces- three table spoons,
5. Palak -1 ¼ cups
6. Paneer-1 ¼ cups
7. Salt to taste
8. Dry mentis leaves-1/2 tea spoon
9. Sugar- 1/4 tea spoon
10. Garam masala (spicy items) - A little quantity
11. Cream- two table spoons.
Preparation of Gravy: First of all prepare the gravy.
1. Take one cup of onion pieces, ten cashew nuts and four green chilies.
2. Keep al the above three items (1) in a cup and fill that cup with 3/4 of water only (not fully) and mix them in that water of the cup.
3. Keep the cup (2) on a burning stove (flame should be in low and small in size), that is with little amount of heat and keep the cup on the stove for 10 minutes and heat it.
4. Take it out (3) from the stove and grind the contents (present in the cup) and keep the grinded items aside.
Method of preparation of Palak paneer:
1. Take a vessel (moderate size), pour into it, the oil and the butter and heat them on a stove.
2. Add ginger- garlic paste and tomato pieces to the contents in the vessel (1) and stir them.
3. Keep the vessel (2) on a moderate flame and heat it for 5to6 minutes and at the same time go on stirring the contents.
4. Then add gravy (already prepared) to the contents in the vessel (3) and heat I for another 5 minutes and keep them aside.
5. Then take the palalk in a dish and pour water into it and then boil the palak and take out the boiled palak from the dish and grind it.
6. Add to it (5), already grinded paneer pieces, mentis leaves, sugar, garam masala (spicy item), sufficient salt, cream and stir all the contents thoroughly.
7. Keep them (6) on a moderate flame for a while and take them out from the stove.
Palak paneer is ready for serving and it is a good combination item, for parotas, roties and also for polkas.
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