Vangibath

This Vangibath is usually done with eggplants. It can be done with Bellpeppers(Capsicums) also


Ingredients:

1. Egg plants 3 or 4 if long ones ( take 10 if it is baby eggplants, if Big Eggplant is used take one ) or Bell Pepper  1 big 
2. Potatoes 1 big ( optional) 
3. Oil 1 table spoon.
4. Chilli powder 1/2 t spoon
5. Green chilli. 1 small
6. Ginger. One small bit
7. Curry leaves 
8. Mustard seeds 1 t spoon
9. Urad dal 1 t spoon
10. Channa dal 1 t spoon
11. Turmeric powder 1/2 t spoon
12. One onion 
13. Salt to taste

Ingredients for masala powder to be added

1.  Channa dal  1 tspoon
2. Coriander seeds 2 t spoon
3. Urad dal 1 tspoon
4. Cinnamon  a small piece
5. Red chillies 3 
6. Black pepper 4 or 5
7. Jeera /cumin seeds 1 tspoon
8. Copra or dry coconut 2 table spoons

Method:
Dry fry the ingredients  till golden brown for masala in a thick bottomed 'kadai' except for dry coconut .
Fry coconut separately till it is golden brown
Powder  all the ingredients together  in a blender and keep aside.
This powder can be made in larger quantity and kept in fridge for multiple use.
( for this quantity approximately 2 to 3 table spoon s of powder is required)

Cut the Bellpepper into small pieces.
If  Eggplants  is used cut it into lengthwise pieces.
Peel the skin of potato and cut into length wise rectangular cubes.
Cut onions into length wise pieces.
Cut the green chilli in the middle and  ginger into small bits

Take a thick bottom 'kadai'. Add oil.
Add mustard seeds. Once it splutters, add urad dal and channa dal
Once golden brown add the green chilli, ginger curry leaves and onions. .
Onions have to turn light brown.
Add the  cut Bell Pepper  or Eggplant.
After few minutes add the cut potato , turmeric powder, chilli,powder, salt to taste.
Turn it well and keep it covered. .
Cook it on a slow flame.
Once the Bell Pepper /Eggplant  and Potatoes  are cooked. Add the masala powder.
Mix thoroughly and switch off stove in few minutes.
One t spoon ghee can be added for flavour.
Add cooked plain rice to the ' curry' and mix well. ( quantity of rice can be altered depending on taste)
If cooked Basmathi  rice is used it will taste better.  But any cooked rice can be used for this dish 

Pudina ( Mint leaves) Rice

Ingredients:

1. Pudina/ mint leaves : 1 bunch 
2. Fresh grated coconut : 2 to 3 Table Spoons
3. Green chillies :  1
4. Cinnamon/Dalchini : one small bit
5. Potato: 1 big or 2 small 
6. Cooking oil: 1 table spoon
7. Mustard seeds : 1/2 tspoon 
8. Broken urad dal : 1 tspoon
9. Channa dal : 1 tspoon
10. Cashew nuts : few broken into small pieces
11. Coriander leaves and curry leaves for garnishing 
12. Salt to taste and a little turmeric powder 

Method:
Peel the skin and cut the potatoes into small cubes.
Clean and cut the pudina /mint leaves into small bits
Grind pudina leaves, green chilli, cinnamon, and coconut coarsely ( not very pasty )
Take a ' kadai' or a pan and heat the oil and add the mustard seeds. Once it splutters add urad dal, channa dal and cashew nuts. Once it turns light golden colour add the curry leaves and the cut potatoes.  Add turmeric powder and half salt,  keep the kadai covered.  Once the potatoes are half done add the ground pudina mixture and the remaining salt. Keep it covered. Keep in low fire. Once the potatoes are completely cooked. Remove from stove.
Mix this with cooked rice and Pudina rice is ready. Add cooked rice according to taste. Garnish with cut coriander leaves

Kallakand

This is made using a Micro Oven. 

Ingredients:

• Full Cream Milk Powder. 2 Cups
• Sugar.   1 Cup ( or little less if desired )
• Fresh Milk 1/2 Cup
• Whipping Cream. 1/4 Cup
• Ghee  1 tsp

Ingredients for Garnishing 

• Cardamom powder
• Nutmeg powder
• Almond powder
• Pista powder

Method

Mix all the ingredients in a Microwaveable big glass bowl 

Whisk well

Microwave for 4 minutes

Whisk in between as it raises.

Microwave another 2 minutes or till right colour and consistency 

Spread ghee on a plate  or a flat bowl and press mixture down 

Spread / Garnish with all the powders on the Kalakand

Paruppu Podi

Paruppu Podi.
This is another podi which can be eaten with hot cooked rice.

Ingredients:
1.Tur Dal   1 cup
2. Chana Dal  1 cup
3. Red chillies 1 if big or 2 if small
4. black pepper  few pods
5. Salt to taste.
6. Asafoetida /hing   little
7.oil 1 and  1/ 2 t spoon for roasting.

Method.
take half teaspoon of oil and roast the Tur dal till golden brown.  keep aside
take half teaspoon of oil and roast the Chana dal till golden brown. keep aside.
take half teaspoon of oil and just roast for few minutes the chillies and the black pepper .  add the salt and asafoetida powder.  switch off the stove.
powder all the ingredients in a mixer and 'paruppu podi' is ready.

There is a slight variation and taste if Chutney dal (pottu kadalai) is used  to make the powder and this can also be eaten with Cooked rice.

Ingredients:
1. Chutney dal  1 cup
2. grated Copra ( dry coconut) 3 to 4 table spoons 
3. 1 or 2 red chillies
4. salt to taste.
Method
dry roast the grated copra till golden brown. 
roast the chillies for few minutes.
switch off the stove and then just put the chutney dal in the hot kadai and keep stirring.  (it should not be fried)
now add salt and grind all the ingredients and the powder is ready.

Kadalai Paruppu/Payatham Paruppu Payasam

This is called as 'kadale Bele, Heserbele payasa in kannada.  That is Channa Dal and Moong Dal Kheer.
Ingredients:
Kadalai Paruppu/ kadale Bele/ Channa Dal    1/4 cup
Payatham paruppu/ Heser bele/ Moong Dal  1/2 cup
Vellam/ Bella/ Gud/Jaggery  1 and 1/2 cup
Rice 1 t spoon
Grated Coconut 1/2 cup
Ellakkai/ Elachi/ elakki /Cardamom  5 or 6
Milk  1/2 litre to 3/4 litre

Method:
Dry roast Channa Dal and Moong Dal.  wash it  and add water and pressure cook it  and keep aside.
boil milk well  and keep aside.
soak the rice in water for one hour and grind the soaked rice with grated coconut and Cardamom into a fine paste.
Add little water to jaggery and boil it in a thick bottomed vessel. Once it melts use a wired filter/strainer to remove any impurities. keep aside.

Take the Rice /coconut paste add some water and keep it on the stove  and stir it.
 once it starts boiling add the cooked dals (smash it well with a thick spoon before adding).
Simultaneously add the clean jaggery (liquid) .  Keep stirring.
 Add the boiled milk to this mixture and once it comes to boil switch off the stove.  The 'Payasam/Kheer' is ready 

Chutney Podi

This is a powder which can be eaten with cooked rice.
Ingredients:

1. Channa  Dal/ Kadalai Paruppu. 1 cup
2. Urad Dal / Ulautham Paruopu  1 cup
3. Dry/Red  Chillies 🌶 about 10 to 12  (few byadagi chillies in this will give colour to the powder)
4. Copra/ Kopparai/ Dry Coconut. Half or one side of the whole Copra 
5. Salt to taste. Around 2 t spoons 
6. Gud/ Vellam/ Jaggery a small piece
7. Tamarind a small bit {optional ( paste can not be used)}
8. Mustard seeds for garnishing 
9. Oil for garnishing 
10. Coriander leaves cleaned,  and finely chopped for garnishing 

Method
Dry Roast Channa Dal and Urad Dal separately till golden/light brown.
Grate the Copra and roast till golden brown.
Roast Red chillies in half t spoon of oil. Switch off stove and add salt and tamarind piece.
Powder the roasted dals  in a mixer.  Keep aside. Powder Roasted Chillies, Roasted Copra, salt, tamarind and Gud/ Jaggery together.
Mix all the powdered ingredients.
Keep 2 t spoon of oil in a strong bottomed vessel/Kadai on stove. Add half t spoon of mustard seeds and once it splutters add the finely chopped coriander leaves ( it should not be wet, so once washed dry it with a towel or paper towel) . Turn the coriander leaves thoroughly and switch off the stove. Add garnishing into the powder and mix well and Chutney powder is ready to use.
It will be tasty if eaten with ghee on hot cooked rice.  Alternately Sesame ( NallaEnnai) oil can be used.

Thakkali Vengayam (Onions/Tomatoes side dish)

This is a simple side dish  for chapathis, which can be made quickly.

Ingredients:

•  Onions 2 small or one big
• Tomatoes 3 or 4 medium size. 
• Green chillies one or two 
• Ginger small bit
• Turmeric powder little 
• Oil 1 t spoon 
• Mustard seeds 1/2 t spoon
• Chennai dal 1 to 2 taprooms.
• Coriander leaves to garnish (optional)

Method.
Cut the onions and tomatoes into small bits keep separately. Cut the chillies ( I cut it into big piece instead of mincing it so that it is visible after the dish is made or while eating and can be discarded). Cut the ginger into small bits. Chop the coriander leaves.

Take a kadai or a thick bottom vessel. Add the oil and put the mustard seeds.  Once it splutters, add the channa dal. When it turns brown add the ginger and chillies fry for a few seconds and add the cut onions.  Keep stirring off and on and once it turns light brown( need not be very brown) add the tomatoes , turmeric powder and salt to taste.  Keep the kadai covered.  After a few minutes add a little water. Once it boils if you feel the dish is very watery you can thicken it with rice powder added in water or wheat powder added in water. Once it boils add coriander leaves and switch off the stove. To enhance the taste 1/4 t spoon of sugar can added just before switching off.