NOONE VANKAYA

Yet another recipe for brinjal lovers like me. Unlike the stuffed brinjal which has masala inside the brinjal, this recipe has the deep fried brinjal in the masala. Don't be confused, the masala is cooked separately and the brinjal deep-fried separately……and then mixed together.  

INGREDIENTS

• Small round brinjal                          8
• Onion                                              1(finely chopped)
• Tamarind juice                                2 Tsp
• Coriander                                        2-3 sprigs
• Salt                                                 to taste
• Sugar                                                1tsp
• Curry leaves                                     10
• Oil                                                   for deep  frying

For the masala

• Urad  dal                                        1 Tsp
• Chana dal                                       1 Tsp
• Coriander seeds                              1 Tsp
• Methi  seeds                                    1/4 tsp
• Jeera                                               1 tsp
• Red chilies                                      4
• Fresh coconut                                 2 Tsp(grated)

PROCEDURE

Slit the brinjals just as you do for stuffed brinjal.

Apply some salt on the inside edges and leave for 10 minutes.

Deep fry the brinjal and set aside.

You can also choose to fry the brinjal with little oil on a slow flame for 10 to 15 minutes.

Fry the masala in a table spoon of oil and make a fine paste.

Heat 2 to 3 spoons of oil and add the onions, salt. Fry till the onions turn brown.

Now add the ground masala, fried brinjal.

Fry for a few minutes on slow flame by tossing gently.

Add the tamarind juice, sugar.

Cover and cook for a few minutes or till the masala coats the brinjal well and the curry is thick.

Fry for a few more minutes and serve hot with rice.

Be gentle while frying all through the procedure or else the brinjal will split into halves.

ALOO SAMOSA

Finally I am giving the recipe for authentic Aloo samosa. Although I made them a couple of times earlier, I couldn't take the pictures………not that they didn't turn good, they are finished even before I arranged in  a plate. You cannot go wrong even once if you follow my recipe exactly.

INGREDIENTS

For the dough

• Maida                          2 Cups
• Oil                               3 Tsp
• Carom seeds                1 tsp
• Salt                              to taste
• Warm water                as required

For the Filling

• Potatoes                       3
• Green peas                  1/2 cup
• Jeera                            1/2 tsp
• Salt                              to taste
• Oil                               3 Tsp
• Coriander sprigs          3
• Amchur powder          1 tsp
• Green chilies               1 finely chopped
• Ginger                         1 Tsp Finely chopped
• Oil                               for deep frying

PROCEDURE

Boil the potatoes and peas, mash them and set aside.

To make the dough mix in the flour, carom seeds, salt, oil. Mix well till the oil coats whole Flour.

You can replace oil with butter or ghee.

Add the water little by little and make a hard dough just like the puri dough. Be gentle while mixing. Do not knead the dough. Cover with a wet cloth and set aside.

Now make the stuffing.

Heat oil and add the jeera, when the Jeera splutters add the mashed potatoes and peas.

Now add the salt, green chilies, ginger, amchur powder, chopped coriander.

Mix well and now the filling is ready.

Take a small lemon sized dough and roll into a oval. Roll as thin as possible.You should be able to see the rolling board.

Cut into two halves.

Take one half and apply water along the edges. 

Fold it into a cone and put the stuffing and close the top.

Heat oil in a large pan and deep fry the samosas in small batches(3-4) at a time.

See that the oil is medium hot and the samosas turn golden brown and crisp.

Serve with tamarind chutney and mint chutney.