Masala Koottu Curry

Masala Koottu Curry

This is a vegetarian preparation which is having a non vegetarian taste and appearance. Go with rice,chappathi , roti etc.

Ingredients

Onion big size 5 nos (cut into 1/2 inch pieces)
Potato medium size 5 nos cut into 1 inch pieces
Channa  1 cup - soak over night and pressure cook
Oil. 1/2 cup
Mustard seeds 1 tbs
Coriander powder. 2 tbs
Chilly powder  2 tbs
Turmeric powder 1 tsp
Garam masala 1 1/2  tbs
Pepper powder. 1 tbs
Salt to taste
Curry leaves - few
Coconut 1 cup (sauté till golden brown )
Method of preparation.

Splutter mustard in 1 spoon oil.Add onion and pour rest of the oil. Sauté till golden brown. Add all the powdered masalas and fry well.(switch off the heat when adding the masalas. Grind sautéed coconut and add with the  onion mixture.
Cook potato ,add salt and mix with the cooked onion mixture, mix channa. Heat and serve garnished with curry leaves.

How to freeze egg plant

How to freeze Egg Plant ( Aubergine)





Cut eggplant by slicing it into 1/3-inch thick slices.
blanch  the slices in a large pot. ......prepare only the amount of
eggplant that will fit in the pot for one blanching,or  It will begin to
discolor after 30 minutes.


Boil water in a large pot, adding 1/2-cup of lemon juice for every
gallon of water to prevent discoloration. Place the eggplant in the
boiling water and boil for four minutes.


Fill a large vessel with cold water while the eggplant is boiling. When the
four minutes is done, remove the eggplant, and place it in the cold
water so it does not continue to cook.


Place the eggplant on paper towels to cool and drain. Pack the
eggplant in plastic freezer bags and place in the freezer. Eggplant
Can be the freezer for six to nine months if you keep it in a good
quality plastic freezer bag. If you want to  keep
longer, vacuum-pack and freeze for up to 14 months.

Banana Dosa

   Banana Dosa
   Ingredients
1 cup Dosa rice
10-15 well ripped Bananas
1 tsp methi/ Fenugreek seeds soaked
1/2 cup cooked white rice.
 Salt to taste
Ghee to toast
 Method  of preparation
 Wash and soak the rice and fenu greek .
Blend the banana in a mixer or food processor .
Then grind together,  rice and fenugreek seeds into a fine batter.grind cooked rice.
 Finally mix together the banana paste to the batter. the batter should be of pouring consistency.
 Ferment the batter overnight.
 Heat the iron griddle and pour 1 ladle full batter and make thick dosas.
 Roast it  till brown.
can be served with coconut chutney.