Showing posts with label Vegan Christmas. Show all posts
Showing posts with label Vegan Christmas. Show all posts

Thursday, December 13, 2012

Brinjal Fry/Baingan Fry

1. Brinjal - 1 big (Use the big plump ones)
2. Chilli powder - 1 tsp
3. Turmeric powder - 1/4 tsp
4. Pepper powder - 1 tsp
5. Garlic paste - 1/4 tsp
6. Garam masala powder - 1/2 tsp
7. Salt as required
8. Rice powder - 1 tsp (optional)
Oil for frying

Wash and cut brinjal in rounds. Soak brinjal pieces in turmeric water for 5 minutes. Drain the water and pat them dry with a kitchen towel. Make a thick paste adding little water to the above ingredients from 2-8. Marinate the brinjal pieces with the thick paste. Keep them for an hour.

Heat oil in a kadai and shallow fry the brinjal pieces. Adding rice powder can result in a crispier brinjal rounds. Serve hot with rice.

Use big plump variety of brinjal with lots of flesh for frying.

Friday, November 23, 2012

Green rice with Brinjal Vindaloo

How about a vegan Christmas? Oh yes, I can see dull, long boring faces. We (myself included) cannot imagine a Christmas without our staples and  don't want to miss on it. If somebody out there is on a search for a  vegan rice and vindaloo recipe for this grand day, this is what I have to offer - Green rice with Brinjal Vindaloo. Rice with its subtle flavor and Vindaloo with its not so fiery taste fits the bill for a Vegan Christmas.

I got a taste of this rice first hand from Aunty Carol who often used to feed us. She is a big hearted lady who is very close to us and touched my heart in many ways. Her work for Theresian Sisters were notable.


Basmati Rice - 1 1/2 cups
Water - 3-31/2 cups
Mint leaves - 1 cup
Coriander leaves - 1/2 cup
Green chillies - 4
Ginger - 1 tsp
Garlic - 2 cloves
Grated coconut - 1/2 cup
Onion - 1 medium

Heat oil in a pan, saute onion, garlic, ginger, green chillies, mint leaves, and coriander leaves. When the onion  turns translucent,  switch off the stove. Let it cool completely. Once cooled, grind the mixture. Keep it aside.
Grind the grated coconut and set them aside.

Heat oil in a pressure cooker, add basmati rice and saute for 2-3 minutes. Now add the ground mint-coriander mixture. Mix well. Allow the mixture to coat the rice. Now add the ground coconut mixture. Let them blend completely with the rice. Add 3-3 1/2 cups of hot water and salt. Close the lid and cook till 1 whistle. Switch off the stove and open after 10-15 minutes.


Brinjal - 250 g (I used big plump variety)
Onion - 2 large, chopped finely
Tomatoes - 2 big
Kashmiri Chilli powder - 2 tbsp
Mustard seeds - 1 tsp
Ginger chopped - 1 tsp
Garlic chopped - 1 tsp
Cumin seeds - 1/2 tsp
Vinegar - 2 tbsp or according to your taste

Grind mustard seeds, cumin seeds, ginger, garlic, kashmiri chilli powder, and vinegar. Heat oil in a pan, crackle mustard seeds, saute onion. It should be sauteed well to remove the raw taste. When the onion turns light brown in color (if the onion is not sauteed well, the curry will turn to be sweet), add chopped tomatoes. When the tomatoes are all mashed up, add the ground mixture from above. When oil starts to float on the surface, add brinjal and salt. Mix well. Let the masala coat the brinjal pieces well. Now close the lid and cook for 2 minutes without adding water. Open the lid, add hot water, and let the brinjal cook well. Now reduce water to get a thick consistency vindaloo.

Note:- Add vinegar according to your taste.


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