Friday, February 22, 2013

Vegetable Brinji with Gobi 65

I know its been a looooong time since we have updated our food blog but better late than never!! We had a medicial check up for my daughter and the doctor advised me to include coconut milk in her food for her to increase weight....and my daughter was - yuckkkk! So I thought I should do it in a way she does not know that coconut milk has been added. So I made this vegetable Brinji for her lunch today and made Gobi 65. Do try it and let me know ur feedback
 
Vegetable Brinji
 
Ingredients :
 
Basmati rice 2 cups
Garlic peeled 6 to 7 clove
Ginger garlic paste (gg paste ) 1 tbsp
Green chillies 3 no.
Onions 1/2 (chopped lengthwise)
Cardamom 2 no.
Cinnamon 1 inch piece , 2 no.
Cloves 3 to 4 no.
Coconut milk 2 cups
Water 2 cups
Salt as reqd
Ghee 1 1 /2 spoon
Oil 1/2 spoon
Main ingredient - brinji leaf 2 to 3 leaves
 
Garnishing :
 
Cashews 10 piece
 
Method :
 
Clean the basmati rice and soak it in cocconut milk for 10 to 15 mts . In the mean time, take a pan add little bit of ghee and fry the cashews and keep aside. In the same pan add the remaining ghee + oil and add Bay leaf (brinji ),Cinnamon,cloves and cardamom. Fry them and add onions followed by ginger garlic paste and scald well. Stir well till the raw smell of the GG paste vanishes. Followed by green chilly and garlic and combine well. Fry for fe minutes so that the garlic gets roasted. For those who wants to add some veggies can go ahead and add it now. Literally we dont add any veggies to Brinji rice. Transfer this mixture straight to the rice soaking in coconut milk and add the remaining amount of water specified and cook for 5 minutes in pressure cooker. For electric cooker,transfer the contents to the pan given for electric cooker and cook until the mode changes to warm. Serve hot!!
 
 
Gobi 65

Ingredients:
Cauliflower 1 medium
Corn flour 4 tbsp
Thick curd 2 tbsp
Cooking soda a pinch
Red chilli powder 1-2 tsp
Salt as needed
Ginger garlic paste optional
 
Method:
Separate the cauliflower into small florets, boil water with salt and keep the florets inside this water covered until it is parboiled. Drain water completely. Mix curd,corn flour,cooking soda,salt,red chilli powder and ginger garlic paste. Heat kadai with oil enough to deep fry. Dip and deep fry the cauliflower florets untill golden brown and crisp in hot oil in medium flame. Add the curry leaves a sprig per batch. Drain in paper towel and enjoy hot!

 

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