STUFFED BRINJAL / VANKAYA JEELAKARRA KARAM KURA

VANKAYA JEELAKARRA KARAM KURA /STUFFED BRINJAL 

Vankaya jeelakarra karam..There are 5 to 6 varieties of stuffed brinjals curries.It is another variation among the brinjal curries.Naturally brinjal curry tastes yummy either with steamed rice or rotis..This is a very simple and easiest of all and can prepare it in emergency times.It is not suitable for auspicious days as onions are added. 
MATERIALS:
Brinjals- 500 gms
Cut in to 4 halves with the ends intact
Onions-4 to 5 nos-medium size
chopped into chunks
Red chillie powder-2 tbsp
According to your spicy levels
Jeera powder-1 tsp
Salt-as required
Oil -3 to 4 tbsp
U can reduce the oil,if you are calorie conscious
STOVE TOP METHOD:
Mix  the chilli powder,jeera and salt together with a spoon.
Stuff in to the brinjals.
Now place a pan on the stove ,add oil to it.
After the oil is heated add the stuffed brinjals and onions chunks.
Mix well,and cook in low to medium flame until cooked.
This curry cooks well if it is covered with a lid,without burning.
Surely it may take 20 to 30 mins time on gas stove.
Serve with steamed rice or rotis.

CAULIFLOWER CURRY-MICROWAVE

CAULIFLOWER CURRY-MICROWAVE METHOD

Cauliflower chop/pieces-250 gms or 2 large cups
Onion paste/finely chopped -1/2 cup
Tomato chop-1/2 cup
Salt
Oil-2 to 3 tbsp
Channa dal-1 and 1/2 tbsp
Urad dal-1 tbsp
Mustard seeds 1/2 tsp
Chilli powder 1 to 1 and 1/2 tsp
Dhania powder-1 tsp
Masala powder-optional
METHOD:
Place oil in a micro safe bowl and Micro high for 30 seconds.
Now add the seasoning items urad,channa dal ,mustard seed and Micro high for 2 min.
Take off,and add chopped onion and again Micro high for 2 min.
Now stir well and add tomato chop too and Micro high for 4 mins..
Then add the cauliflower chop mix well and Micro high for 6 min covered with a micro safe lid.

Take off,mix well,and  add dhania ,chilli powders and more than half cup of water and Micro high for 6 minutes(covered ).
Stir 2 to 3 times in the middle for every 3 minutes.
Remove it outside,mix well  and add 2 tbsp water if needed,and masala powder 1/2 tsp,salt and mix well, and micro wave at 60% for 4 minutes.
Leave aside to settle .Serve hot.

STOVE TOP METHOD:
Place a kadai on the stove and add oil.
When the oil is heated add the seasonings,and when they splutter mix well and add onion chop.
When the onion chop turns transculent add tomato pieces.
Cover the pan and let the tomato be cooked for a few min.
Mix well,and add the cauliflower chop and cook in low flame ,covered ,until the cauliflower is cooked.
Remove the lid and add dhania and chilli powders and more than 1/2 cup water and cook.
After it is cooked completely add masala powder and salt and water if necessary and cook in low temperature.
Serve hot with rotis /steamed rice.

CABBAGE STIR FRY-MICROWAVE

CABBAGE STIR FRY-MICROWAVE METHOD

MATERIALS:
Cabbage (chopped)250 gms-2 cups
Onion chop-1/2 cup
Tomato chop-1 cup
Oil- 2tbsp
Chilli powder-1tsp
Dhania jeera powder
Ginger garlic paste-1 tsp
Masala powder-1/2 tsp optional
Salt
METHOD:
Place oil in a microsafe bowl and microhigh for 30 seconds.
Add onion chop and gingergarlic paste and microhigh for 2 minutes.
Now add tomato  chop ,cover with microsafe lid,donot cover completely) and Micro high for  5 minutes.
Remove out,add cabbage chop ,stir well and  again Micro high for another 8 minutes,covered with the lid.
Stir in the middle.
If you want gravy,add 1/4 th cup of water ,in the curry to be a bit loose .
Now add ,dhaniya,jeera chilli powders and micro high for 8 minutes.
Take the curry out,and stir fry in between for every 2 minutes.

STOVE TOP METHOD:
 Place a pan on the stove and add oil to it.Now add onions and ginger garlic paste and fry.
Next add chopped tomatoes and cook,till 10 minutes till it is half cooked.
Now add chopped cabbage,and stir well.
Cook until it is cooked for 10 min.
Lastly add dhania powder,chilli powder and salt and cook until it is fully cooked.
To make the curry soft and gravy type,add 1/4 cup of water and cook placing a lid /with a lid half covered.
Garnish and serve with steamed rice/rotis.

KARELA FRY

KARELA FRY:

Karela /Bitter gourd is a vegetable with many medicinal values used by diabetic persons.Not only it is used as a medicine but it tastes yummy if fried in oil.Taste it and Iam sure you will like it.
MATERIALS:
Karela/Bittergourd chopped pieces-2 cups
(Place karela pieces in a bowl,add 1/2 tsp salt and press,and keep it aside for 30 min.Then ,squeeze the water through which the bitterness of the karela will go)
Oil-1and 1/2 tbsp
Onion pieces-1/4th cup-optional
(Nicely chopped)
Chilli powder-1 to 1 and 1/2 tsp
Salt required.
METHOD:
Place a microsafe bowl and add oil to it,and micro high for 1 min.
Add squeezed karela pieces and micro high for 10 minutes in micro high.
Take out ,and mix for every 2 minutes and stir well.
After the prescribed time is over ,remove out,and add salt,mix well.
Again MicroHigh for 3 to 4 minutes,and remove out.
If you want to fry more crispy  ,then Micro high for another 1 min.
Add chilli powder mix well and serve hot..
They are crispy and tastes good,but if you like wet look like a curry add chopped onion in the first itself after 2 minutes time.


STOVE TOP METHOD:
Place a kadai on the stove and add oil to it.
Now add squeezed karela pieces and fry until they are dry.
It may take more than 20 min in medium fire.
Add salt and chilli powder mix well and serve hot.
Cooking on stove top takes a bit longer time than microwave,
and continuously keep stirring quite often as uneven cooking may take place making the karela over fried in some places.. 

LIMA BEANS CURRY

LIMA BEANS CURRY:
Lima Beans ..a good source of protein can be used in daily cooking ,a very simple and easy way done in microwave and it is an ideal combo with rotis/chappathis.
MATERIALS:

• Lima Beans-2 cups

(Frozen beans)

• Onions-1 cup-chopped
• Gingergarlic paste-1 tsp
• Tomato puree-3 tbsp
• Corriander powder-1 tsp
• Jeera powder-1/2 tsp
• Garam masala powder-1/2 tsp-optional
• Oil-2 to 3 tbsp
• Salt-as required
• Jeera-1/4 tsp
• Mustard seeds-1/4 tsp
• Water-3/4 th cup

METHOD:

• Place a microsafe bowl with 2 to 3 tbsp oil,and MicroHigh for 30 seconds.
• Now remove it outside,and add jeera and mustard seeds,and again micro high for 30 seconds.
• After that,add add onions and Micro high for 2 min.
• Remove it,and add ginger garlic paste and again micro high  or minute.
• Add tomato puree,corriander and jeera powders,mix well and add 1/2 cup of water.
• Now Micro High for 2 minutes ,then remove out and add frozen lima beans to the bowl.
• Mix well and again Micro high for 8 mins for further cooking.
• Meanwhile remove out and mix well for every 2 mins.
• Add salt,mix well and add another  2tbsp of water and Micro High for 4 minutes.
• So, totally i spent 14 minutes on microwave cooking.While microwaving make it a point to take out and mix well for every 2 minutes.
• Transfer in to another bowl and serve hot with rotis/chappathis.

STOVE TOP METHOD:

• Pace a kadai on the stove with oil in it,and after heating a bit for half minute add jeera and mustard seeds ,to it and mix well.
• Now add chopped onions and fry for a little time.
• Next add ginger garlic paste and mix well.
• After 1 minute add tomato puree,corriander and masala powders.
• And fry for a while upto 2 minutes till the raw smell is disappeared.
• Now add 1/2 cup of water and simmer on the  stove.And after the water starts boilng add the frozen lima beans.
• Cook for 10 to 12 minutes with lid on.
• Then after its cooked ,add salt and 3 tbsp water,and then mix well and cook in a low temperature.
• Garnish and serve hot with rotis/chhapathis.

  

STUFFED MASALA BRINJAL CURRY/MASALA VANKAYA KURA

STUFFED MASALA BRINJAL CURRY/MASALA VANKAYA KURA

 INGREDIENTS:
MASALA POWDER FOR STUFFING:
Ground nuts-1 handful
Urad daal-1 tbsp
Channa daal-1tbsp
Cashew nuts-7 to 8 nos
Dhania-4 tsp
Jeera-1 tsp
Garlic-6 pods
Chilli powder-3 tsp
(for more spicy add 1 tsp more)
Dry coconut-1 inch piece
Tamarind-lime size ball
Salt
For curry:
Curry powder-3 to 4 tbsp
Brinjals-10  nos/250 gms
Onion chopped-1/4 th cup
Tomato paste-1tsp- optional
Oil-2 to 3 tbsp
Salt

METHOD:
Powder:

• First of all,roast all the materials of the powder except tamarind and salt,and chilli powder.
• Place groundnuts,urad daal, channa daal,in a micro safe bowl and micro high for 2 min.
• Remove from microwave and add dhania,cashew nuts,jeera and dry coconut piece and micro high for another 1 1/2(one and half) min in micro high..
• If you like more crisp micro high for another 30 seconds.
• Thats all,leave there itself for another 1 min.
• Remove outside,then add chilli powder and 6 garlic pods while it is hot,and let it cool.
• After it is cool add tamarind,salt and dry grind the mixture in to powder..

 Curry:

• Cut all the brinjals into 4 halves with the ends in tact.
• Stuff the powder in to the brinjals. 
• Place oil in a micro safe bowl ,add stuffed brinjals and micro high for 1 min.
• Then remove outside and add chopped onions and 1/2 cup water ,mix well,and micro high for 4 min,cover the bowl lightly with a lid.
• Meanwhile take out once and mix well one time.
• Remove outside,and add salt,and tomato paste and add water if  the    curry is a bit dry.
• And ,mix well, and micro high for another 5 minutes.
• Let it remain in the microwave oven for a few minutes so that the curry becomes soft due to the heat.
•  Remove out and mix the curry and cover it.
• Serve with rotis/steamed rice.
• Totally the cooking will be 1+4+5=10 min.
• If u want the curry to be cooked more, micro for another 30 seconds.

STOVE TOP METHOD:
Place a kadai on the stove and add oil to it.Then add stuffed brinjals and place a lid on and simmer for  2 to 3 minutes.
Then add chopped onions and a half cup of water and cook in a low temp  with  a lid on.
Then after the brinjals are cooked and become soft ,add tomato puree   and salt and add a little water and cook for a little while.
Now switch off after it is cooked and serve hot with rotis/chappathis.