Tuesday, May 21, 2013

Simple Brinjal/Eggplant Fry as snack or side dish!

This post is about a very easy and quick snack which is eggplant (or brinjal) fry. This recipe has it all. Really really easy to prepare, a handful of ingredients and the tastiest result! What more could we ask? It can even be had as a side dish with rice and daal/rajma.chole. It adds just the right amount of spicy-ness. Here is the recipe -

Recipe customized from VahReVah.com


1 large Eggplant/Brinjal
For dry marinade:
1 1/2 Tsp Turmeric powder
2 Tsp Red Chilly Powder
Salt to taste
3 Tsp Rice Flour

  • Prepare a dry marinade by mixing all ingredients mentioned under 'For dry marinade' above. No need to add any water or oil
  • Cut the eggplant into thin round slices
  • Spread the dry marinade onto a plate with your hands. Now coat each eggplant slice on both sides with this. Since the eggplant has its own natural moisture, this will help the dry marinade to stick on both sides. Keep placing coated eggplant slices in a separate plate (to be fried at once)
  • In a wide low saucepan, pour about 2 tbsp oil, spread evenly and place as many eggplant slices as will fit. Fry each side for about 3 minutes or till done
  • Remove onto a wide plate with tissue paper. This helps remove excess oil
Thats it! So simple and quick. Plus eggplants are so easy to cut into slices. It is not required to peel them, but if you would rather peel them, then do go ahead. It tastes good any which way!

Thursday, May 9, 2013

Vellarikka Vanpayaru Erissery Recipe

Vanpayaru erissery is my Mom's specialty. I guess, for me, nobody does it better. I remember getting excited and drooling on the days my mother was preparing this in kitchen. This curry has that quintessential Malayali taste, of coconut. And this is one taste I and my husband just love! This curry is perfect for a regular lunch meal or even a Sadhya (Kerala feast).
My mother almost always made this with Mathanga (or pumpkin). But, I tried this with Vellarikka (cucumber) and it came out just as good. Folks who want the sweet taste of pumpkin can just replace the cucumber in this recipe with pumpkin.
We usually eat this with cabbage thoran or kaya-chena mezhukkuperutti and rice. It always reminds me of home!

Here is the recipe-

1 whole Vellarikka (cucumber), cubed
1 cup Vanpayaru (red cow peas)
1/2 an onion, roughly chopped
3 long green chillies
1 cup grated coconut
1/2 Tsp Cumin seeds
1 Tsp Mustard seeds
3 or 4 dry red chillies
Curry leaves to season
1 Tsp turmeric powder (manjal podi)
1 Tsp red chilly powder (mulagu podi)
1/2 Tsp pepper
1/2 Tsp coriander powder (malli podi)
 Salt to taste
About 1 Tbsp oil

  • Pressure cook the Vanpayaru (red cow peas) with turmeric powder, red chilly powder and 3 times water for about 10 whistles (One way to reduce the cooking time and water is to pre-soak the peas with salt for about 5 - 6 hours)
  • Now, open the cooker, add the Vellarikka (cucumber pieces) and some salt and pressure cook again for about 4 whistles. Once done, open cooker. If the peas and cucumber look very well cooked, this step is done
  • Next, grind together 1/2 cup grated coconut, green chillies, cumin seeds and chopped onion till we get a fine paste. The consistency is that of the coconut chutney made for dosa (not runny)
  • Add this paste into the cooker with the cooked payaru (peas) and cucumber and let the curry so far slowly come to boil
  • In a separate saucepan, spurt mustard seeds in the oil, roast the dry red chillies, lower the flame and add the remaining 1/2 cup grated coconut, pepper and coriander powder. Let the mixture roast on low flame till the coconut changes to brown colour
  • Then, add this mixture into the boiling curry, lower flame, let simmer cook for about 1 minute
  • Remove from heat and add curry leaves to season
Erissery is ready. Now all you need is some hot rice and pappad. Go a step ahead and have this with a Kerala dry side dish. It should pretty much be your best lunch ever!