VANKAYA VEPUDU

Vankaya Vepudu

Say it brinjal or eggplant or vankaya in telugu,the very next moment mouth water's.That's the magic of andhra vegetable vankaya. Be it a curry or a stew or a fry or a chutney or pickle, with brinjal it tastes great.Here's a simple version of brinjal fry.

INGREDIENTS

• long eggplant                  1/2 kg
• onions                            1 large
• oil                                   1/4 cup
• salt                                 to taste
• red chilly powder            1 tsp
• paprika                           1tsp(optional)
• jeera                              1 tsp

PROCEDURE
Cut the eggplant into 1 inch long and medium thin.Chop the onions similar to eggplant. Heat oil in a large pan. Once the oil is heated add the eggplant. Stir occasionally.After 3minutes of stirring add salt and continue stirring.Now add onions and wait for two minutes.If needed add a little more of oil and stir for another 6-7minutes.Now add red chilly powder ,paprika and jeera. Now eggplant fry is ready to have with steamy rice and ghee.

TIPS

• Do not cover the pan to have a perfect fry.
• Cook on a med flame in the start and then gradually increase to a high at the finish

CARROT HALWA

Carrot Halwa

Carrot halwa is the favorite halwa of many and of course I too like it. This is a simple Indian dessert which can be made in very little time. Many variation can be made in the preparation of this delicious dessert. Khoya, grated paneer, Cashew powder, evaporated milk can be used to enhance the taste. As a child I used to see my aunt doing this but now I made this with my own variations.

INGREDIENTS

• Grated carrots                3 cups
• sugar                              2 cups
• whole milk                     3 cups
• ghee                              1/4 cup
• dry fruits of our choice  3 Tsp
• cardamom powder         1/8 tsp
• saffron a pinch soaked in milk

DIRECTIONS
First add two table spoons of ghee in a non stick pan. Now add the grated carrot to it . Fry until the raw flavor disappears and the carrot slightly changes its color. Add the milk to the carrot and stir occasionally and see that the mixture do not stick to the bottom. Let all the milk evaporate and the process may takes about 20 minutes. Now add the sugar and continue stirring till all the mixture thickens.Now add the remaining ghee and on a medium flame let the halwa cook for another 7-8 minutes. Finally add the saffron milk ,cardamom powder and nuts fried in ghee.Here I used cashews ,walnuts,badam,raisins.
TIPS

• To have the halwa done quickly replace milk with khoya and 2% milk.
• Can also use evaporated milk and 2%milk for a different taste.
• The more u use milk the less u can use ghee.
• Taste this with vanilla ice-cream for a different twirl.
• Carrot itself has a great color so u can avoid saffron.